FARMHOUSE  CHICKEN  PIE  WITH  CORN  CRUST  (serves 6 – 8)

Rika Theron

Ingredients
45 g butter or margarine,
1 onion, chopped,
1 carrot, peeled and chopped,
10 ml mixed dried herbs,
salt & pepper,
1,5 kg whole chicken, cooked, deboned and cubed,
250 g frozen mixed vegetables,
1/4 cup cake flour,
125 ml milk,
125 ml sour cream,
410 g can whole kernel corn.
Ingredients Corn crust
25 g butter or margarine,
2 eggs beaten,
1 1/3 cup cake flour,
10 ml baking powder,
1 ml salt,
100 ml milk.

Method
Melt 15 g of butter.  Add the onion, carrot, herbs, salt & pepper.  Cook to soften.  Add the chicken and vegetables.  Make a white sauce using the remaining butter, cake flour and milk.  Add the sour cream.  Combine with the chicken mixture.  Drain the corn kernels, stir 150 g into the sauce.  Cool.  Spoon the filling into a pie dish.

Method Corn Crust
Cream together the butter and eggs.  Fold in the sifted dry ingredients, together with the remaining corn kernels and enough milk to give a soft, dropping consistency (or use the canned juice form the corn).  Spoon over the chicken mixture.  Bake in a preheated oven, 220°C, until golden brown, about 20 – 25 minutes.

Method Microwave
Microwave on 70% power for 10 – 12 minutes.  Place under a pre-heated grill to brown.  Serve with fresh vegetables.

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Creamy Tuna, Corn and Tomato Pasta

A quick mix of tuna, corn and cherry tomatoes makes this pasta dish a special treat.

 

 

 

 

 

 

 

1 box Knorr Tuna Mate Cheddar melt

250 g frozen corn

250 ml milk

200 g cherry tomatoes

800 ml hot water

2 tins tuna

Combine the sachet of seasoning spice blend with 250 ml cold milk and 800 ml hot water in a large pan

Add the tuna, corn kernels and pasta, and bring to the boil, stirring occasionally

Reduce the heat and simmer for 10 min Stir in the cherry tomatoes and simmer for a further 10 min, stirring occasionally

 

 

 

CORN & RICE CRUMBLE

 Ingestuur deur Rika Theron

30 ml butter, 1 onion, chopped, 1 green pepper, chopped, 30 ml flour, 125 g
bacon, chopped, 375 ml milk, 125 ml grated Cheddar cheese, 2 ml mustard powder, 2 ml paprika, salt & black pepper, 60 ml butter, 1 can whole kernel corn, drained, 750 ml cooked rice, 125 ml dried breadcrumbs.

Heat the butter and saute onion and green pepper until soft.  Remove from pan with slotted spoon and set aside.  In same pan fry bacon until soft, but not crisp.  Add onion and green pepper.  Stir in flour.  Add milk little by little and stir until a thick sauce forms.  Add the cheese, mustard, paprika and seasoning to taste.  Stir in corn and seasoning to taste.  Stir in corn and rice.  Spoon into a greased ovenproof dish.  Melt butter (60 ml) and mix with breadcrumbs.  Crumble over mixture.  Bake in oven (180*C) for 25 to 30 minutes until golden brown.

 

Corn, ham & pasta bake

 Ingestuur deur Rika Theron

200 g macaroni, 30 ml butter, 1 onion, chopped, 1 green pepper, chopped, 30 ml flour, 500 ml milk, 2 ml mustard powder, 2 ml nutmeg, salt & freshly ground pepper to taste, 200 g ham, chopped, 2 eggs, 1 can whole kernel corn, drained, 125 ml grated cheese.

Cook the macaroni according to instructions.  Drain and set aside.  Heat the butter and saute the onion and green pepper until soft.  Add the flour.  Stir in 375 ml of the milk little by little, until the sauce starts to thicken.  Add the mustard, nutmeg and seasoning to taste.  Add the ham and corn.  Beat the remaining milk and eggs together and stir into the mixture along with the pasta.  Spoon into an ovenproof dish.  Sprinkle cheese on top of macaroni.  Bake in oven (180*C) for 30 minutes.  Serve with salad and tomato sauce.

 

Corn and Coriander Salad

 

Dankie vir jou resep Tertia
Ingredients
·         1 tbsp olive oil
·         250g smoked streaky bacon, chopped
·         1 onion, finely chopped
·         4 garlic cloves, finely chopped
·         30g ginger, grated
·         1 red pepper, diced
·         1 green pepper, diced
·         1 yellow pepper, diced
·         250g mushrooms, thinly sliced
·         750 g frozen corn, defrosted in a sieve under warm running water
·         Handful fresh coriander, chopped
·         Freshly ground black pepper
·         4 tbsp Kikkoman’s soy sauce
Method
How to make Ginger and Coriander Corn Salad
Heat the oil in a large frying pan and fry the bacon and onion together until bacon is slightly crispy and onions are golden and soft for about 5 minutes.
Add the garlic and half of the ginger and cook for a minute.
Add the peppers and mushrooms and cook for 4 minutes until mushrooms are soft and peppers are lightly soft.
Add the corn and coriander and stir to combine.
Add the black pepper and soy sauce, remaining ginger and stir to combine.
 

Corn Muffins (12 Muffins)

1 c cake flour                       
1 egg, well beaten
200 ml mealie meal                
200 ml milk
25 ml sugar                           
60 g butter, melted
12,5 ml baking powder          
1 c cooked corn
3 ml salt                               
25 ml chopped spring onions
1.        Pre-heat oven to 220* C (425*F)
2.       Grease a muffin tray, well!
3.       In large mixing bowl, mix flour, mealie meal, sugar, baking powder & salt. Set aside.
4.       Blend together the remaining ingredients, pour over the dry ingredients & stir until well blended.
5.       Spoon into the muffin tray.

6.       Bake for 20-25 minutes util tops are golden brown.