CHICKEN  WITH  LYCHEES 

Rika Theron
4 portions

Ingredients:  3 large chicken breasts
cornflour
1 can lychees
1 red pepper
6 spring onions
45 ml oil
125 ml water
salt & pepper
2 chicken stock cubes
45 ml tomato sauce
5 ml sugar
5 ml cornflour
10 ml water.

Method: 
Cut each chicken breast in half lengthwise.  Cut each half into 3 pieces.  Chop spring onions into 5 cm lengths.  Remove seeds from red pepper and dice.  Coat chicken with cornflour.  Shake of excess and heat oil in pan and cook pieces until golden brown.  Add red pepper and spring onion.  Cook, stirring for 1 minute.  Add water, crumbled stock cubes, tomato sauce, sugar, salt and pepper.  Add drained lychees.  Mix well and cover.  Simmer until chicken is tender – about 5 minutes.  Mix extra cornflour with water to smooth paste.  Add to mixture and stir until boiling.  Serve.

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CHEESY DIP

Nestle Recipes
This delectable cheese dip goes well with crisps, pretzels or vegetable sticks. It’s also very easy to make.

PREPARATION TIME
5 Minutes

COOKING TIME
10 Minutes

SERVES
5 people

INSTRUCTIONS
Combine the following ingredients in a saucepan:
1 cup of milk
2 tablespoons of flour
1 clove of chopped garlic (or 1 teaspoon of garlic powder)

Method
Bring the ingredients to a simmer, while whisking.
Add 400g of grated cheddar cheese. Stir until the mixture is smooth.
Stir in 1 teaspoon of mustard.
Recommended serving size: 1 batch should be plenty for a family of 4-5

 

BLACK FOREST TRIFLE FOR CHRISTMAS

www.thetrufflejournal.com

Ingredients:
2x 397 grams condensed milk
125ml lemon juice
1 x 425 grams tinned pitted and halved cherries
120 grams grated quality dark chocolate
500 grams smooth cottage cheese
1 dark chocolate swiss roll 600 grams
150 grams flaked almonds
200 grams fresh pitted cherries
Whipped cream and cherry liqueur

Instructions:
Mix condensed milk with cottage cheese and lemon. Whisk until smooth.
Slice swiss roll and place a layer on the base of the serving dish. I made the individual in the images but you can also make it in a large serving bowl.
Sprinkle with cherry liqueur.
Dot with pitted cherries.
Sprinkle with flaked almonds
Spoon a layer of condensed milk mix over cake and sprinkle with dark chocolate.
Repeat until all your layers are in, ending with cottage cheese mixture and grated chocolate. You can top with whipped cream and fresh cherries!

 

Toad in the hole

Eskort

Ingredients:

For the batter
100 g plain flour
1 egg
150 ml milk
150 ml water

For the sausages
8 Eskort Gold Medal Pork Sausages
8 rashers Eskort Rindless Streaky Bacon
1 onion, thinly sliced
15 ml vegetable oil

For the gravy
30 ml olive oil
1 onion, thinly sliced
10 ml flour
10 ml English mustard
10 ml Worcestershire sauce
500 ml chicken stock
salt
ground Black pepper
parsley, to garnish

Method:
Preheat to 200°C and grease a casserole dish with spray n cook.
Sift the flour into a mixing bowl, make a well in the centre and crack in the egg.
Beat lightly together, then gradually pour in half the milk and water, beating all the time to form a smooth batter.
Continue for 2 minutes, then stir in the remaining liquid and set aside.
Wrap a bacon rasher around each sausage then put them, spaced evenly apart into the casserole dish.
Scatter over the onion and drizzle with olive oil.
Place in oven and bake for 20 – 25 minutes until the bacon and sausages are starting to brown.
Remove from the oven and quickly pour the batter over the sausages.
Return to the oven for a further 25 – 30 minutes and bake until the batter is crisp and well risen.
Meanwhile, make the gravy by heating the olive oil in a large pan.
Add the onion and fry gently for 5 minutes until softened and lightly coloured.
Stir in the flour and cook for 1 minute.
Add the English mustard, Worcestershire sauce and chicken stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add salt and pepper if necessary.
Serve toad-in-the-hole with braised broccoli and generous amounts of gravy, garnished with chopped parsley.