Tag Archives: chicken

One-pot pasta with chicken, broccoli and cheese

22 Apr

If minimizing dirty dishes is something that appeals to you, this comforting one pot pasta with chicken, broccoli and cheese is heaven sent.

 

I’ve been seeing so many recipes for one-pot pasta dishes, where the pasta gets cooked in the pot’s liquid along with other ingredients. I’ve always wondered if it’s really possible to get a good result – or is it just a spoof? Wouldn’t the dish be too stodgy at the end? Well, I finally tried it myself – hugely successful!

If I would have cooked a chicken broccoli cheese pasta dish before, I would have dirtied possibly three to four different pots/pans plus a colander, but in this case it’s all happening in one large pot. Easy, quick and really simple. No bechamel to be made, no cream used, and the results are wonderfully creamy and absolutely delicious.

This is comfort food at its best.

I made a video of the recipe for my friends at Le Creuset – you’ll find it here on their IGTV feed.

Cooking video screenshot while filming for Le Creuset’s IGTV.

 

I served this one-pot pasta dish with a few crispy croutons on top for crunch.

 

Ingredients: (serves 6-8)

(Note: This recipe can easily be halved to serve about 4 people. Just use a medium size pot, perhaps 24 or 26cm diameter.)

  • 45 ml olive oil
  • 1 kg boneless skinless chicken, cut into bite size chunks (I used thighs)
  • salt & pepper
  • 1 teaspoon (5 ml) smoked paprika
  • 2 cups (500 ml) chicken stock
  • 4 cups (1 liter) milk
  • 500 g uncooked pasta (preferably bite size shapes – I used rigatoni)
  • 400 g broccoli, cut into bite size chunks
  • 2 cups grated mature cheese (I used Dalewood’s Huguenot, but cheddar will also work)
  • about 1 cup small croutons*, for serving (optional)

Method:

In a large pot (I used a 30cm Le Creuset round casserole) over high heat, heat the oil and add the chicken. Fry for a few minutes until brown, stirring. Season with salt, pepper and smoked paprika. Turn the heat down and remove the chicken from the pot with a slotted spoon (you’ll add it back later). Now add the onion and fry over medium heat until soft. Add the garlic and fry for another minute, then add the stock and milk and bring to a simmer. Add the pasta, stir, put a lid on (keep a small gap open to prevent the liquid from boiling over the edges) and cook for about 8-10 minutes until almost al dente, stirring every now and then (it should still be a little firm). Add the browned chicken back to the pot, plus the broccoli, and stir. Cook for another 2-3 minutes, then turn off the heat. Add the cheese and stir briefly until just melted. Taste and adjust the seasoning if necessary. Serve at once, optionally topped with small crispy croutons.

*To make small croutons: cut 2 slices of good quality bread like sour dough loaf into very small cubes. Add it to a pan with a splash of olive oil, salt & pepper, and optionally a few fresh thyme leaves. Fry until golden, then set aside to cool.

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Yesterday’s-roast-chicken and vegetable soup (plus how to stretch a roast chicken into 3 different meals)

7 Apr

While we’re all at home, we’re trying to make the most of lockdown spending quality time with our families. A lot of comforting home cooking is going on. Part of the goal is to stretch food as far as we can and not to waste a single crumb. A few days ago, I made my first trip into town after the lockdown started. Among a few essentials, I bought one “boerhoender” from my local butchery – a 2,4 kg chicken for R170 in total (great deal). I knew I had to make it count, so I planned to get at least 3 different meals out of it.

On day one, I made a chicken pot roast – in my oven at 180 C, 0n a bed of quartered onions and potatoes, sliced carrots and garlic, some herbs, lots of salt & pepper, and good quality olive oil. If you follow my Instagram stories, you might have seen it. We’re a family of 3, so we usually go for the thighs, legs and wings first (and of course, some of the crispy roasted skin).

My chicken pot roast iphone-photo that I posted to Instagram stories (check out my highlight “Lockdown Diary”). This is my 30cm Le Creuset casserole, to give some scale to the chicken.

 

I then removed the breasts, chopped them up, added mayonnaise and some leftover chopped fresh coriander (optional), seasoned well with salt & pepper, and those will be our chicken mayo mix for sandwiches on another day. To the fridge it goes (it will be good for at least 3 days).

This photo is from an earlier post in 2014 – chicken mayo with fresh herbs on toasted sourdough bread. If you don’t have fresh herbs, just mix the chicken with mayonnaise and season well with salt & pepper. Any bread will do! (photography by Tasha Seccombe)

 

On day 2, I made a very hearty chicken and vegetable soup using the leftover chicken carcass (with little meat left but all of the goodness of the roasting pot). I skimmed off most of the fat before doing so, but I do love some of those comforting fatty droplets on the surface of the soup – delivering a velvety mouthfeel with every spoonful. You can add whatever you have in your vegetable pantry, mostly finely chopped or shredded – I used more potatoes, onions, garlic, carrots, cabbage and a few ripe tomatoes. To that, I added a few stock cubed dissolved in water and a few aromatics from my spice cupboard (again, use what you have on hand). The result is a large pot of hearty, fragrant, comforting soup to count as lunch or dinner, plus a few portions for the freezer. If you want to stretch it even more, serve it over freshly cooked pasta. It’s a super versatile and economical way to use one chicken!

This is my 26 cm Le Creuset casserole, showing you how generous the yield is for this left-over recipe. Chunky and hearty, yet soft and fragrant.

 

A hearty chicken and vegetable soup, made with yesterday’s chicken pot roast. You’ll see some of the original larger pieces of vegetables poking through here and there. The orange colour is from the carrots and tomatoes, but also from a hint of curry powder.

 

Ingredients for Yesterday’s-roast-chicken and vegetable soup: (makes about 3,5 liters)

  • leftovers of a homemade roast chicken, including everything that remained in the pot (sticky bits, vegetables, carcass, gravy – skim off any excess fat)
  • 2 onions, finely chopped
  • 3 carrots, finely chopped (or roughly grated or shredded in a food processor)
  • 4 ripe tomatoes, diced
  • 4 garlic cloves, finely chopped
  • 2 large potatoes, peeled & roughly grated
  • 1/4 large cabbage head, finely chopped or shredded
  • a few rosemary sprigs, woody stems discarded (or 1 teaspoon dried rosemary /dried mixed herbs)
  • 2 liters chicken stock (about 5 stock cubes dissolved in 2 liters recently boiled water)
  • salt & pepper, to taste

Optional aromatics:

  • 2 bay leaves
  • 1 star anise
  • 1 teaspoon fennel (ground or seeds)
  • 1/2 teaspoon ground cumin
  • 1 cinnamon stick
  • 1 teaspoon curry powder

Method:

If you’re refrigerated the leftovers the day before, return it to a clean large pot (at least 6 liters capacity).  Add the onions, carrots, tomatoes, garlic, potatoes, cabbage, herbs and stock. Add whatever aromatics you want – look at the list above to see what I’ve added, giving the soup a deep, fragrant quality without being spicy. Stir well and bring to a boil over high heat, then turn down the heat and simmer slowly for 1,5-2 hours. Turn off the heat. Remove the leftover carcass with tongs (be careful), and shred any leftover meat into the soup, discarding the bones. Season well with salt & pepper. Serve in bowls with some bread, or over freshly cooked pasta. I love to grate some mature cheese over it, but that’s optional. Bon appetit!

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Instant Pot clear roast chicken broth

8 Feb

A clear chicken broth made in my Instant Pot with leftover roast chicken carcass, some vegetables and spices. Easy and affordable.

 

I received an Instant Pot last year, to test and review and perhaps post one of my favourite recipes. After missing the deadline for posting a recipe as part of the festive season (my schedule at the end of 2018 was just a mess), I decided to keep on using this fantastic machine and see what my favourite way of using it really is.

As you might know, the Instant Pot has revolutionized the way many people cook and has instigated a global fan-community of note. It’s a 7-in-1 smart-cooker: pressure cooker, slow cooker, rice maker, steamer, sauté pan, warmer and yoghurt maker. I’ve never owned a pressure cooked or a slow cooker, but I know how to make rice, how to steam and the rest. My biggest mission was to make bone broths and stocks that would truly unlock the most flavour possible out of very simple, humble ingredients.

The Instant Pot.

 

I’ve made quite a few bone broths since – beef, mutton, chicken and a combination of all 3. Although the Instant Pot has a setting for broths and soups, I’ve found that I got really incredible, crystal clear results with the slow cooker function over 12 hours. I’ve used raw bones and I’ve used roasted bones, and both yielded fantastic results with deep flavour.

My motto this year is to buy less and not to waste anything. A broth is an excellent way of utilizing “older” vegetables and leftover roast chicken bones (or a shop bought rotisserie chicken carcass, after you’re cut the meat from it) that might have otherwise landed in the bin. Use whatever you have on hand and try it out – this recipe makes around 2,5 liters and it freezes really well. It can also be utilized as a great stock, just season the end result with less salt.

This broth can easily and safely be made overnight with no stress about anything boiling over on your stovetop. You can of course also pressure cook the broth if you want it to be ready faster, and by using the ‘Delay start’ timer, you can run it during the day while you’re at work and come home to either a bone broth or stock ready to use.

I love serving my broth in a drinking cup, with a small drizzle of soy sauce and a piece of fresh or preserved ginger – so light, yet hearty in taste and rich in nutrients. I’ve also added a sprinkle of seaweed and dried blossoms on the broth in the photograph as a colourful suggestion of serving it to guests.

This Instant Pot is a great addition to my kitchen and I cannot wait to try more recipes like silky cheese cake and homemade yoghurt. You can buy it online from Yuppiechef for R2199.00.

Note: You can also use a whole raw chicken for this recipe, and shred the tender slow-cooked meat afterwards for a bulked up meaty alternative. Sprinkle with roughly chopped parsley.

Crystal clear broth results using the Instant Pot’s slow cook setting over 12 hours.

 

Ingredients:

1 deboned rotisserie/roast chicken carcass, with pan juices

2 onions, peeled & halved

2 celery sticks, cut into large chunks

1 large carrot, cut into large chunks

1 kale leaf (optional)

2 garlic cloves, peeled

1 large knob fresh ginger, peeled and halved lengthways

1 slice of lemon

10 whole peppercorns

2 bay leaves

1 star anise

1 cinnamon stick

3 liters water

salt, to taste

soy sauce and fresh sliced ginger, for serving (optional)

fresh herbs or edible flowers, for serving (optional)

Method:

Place the chicken bones, onion, celery, carrot, garlic, ginger, lemon, peppercorns, bay, star anise, cinnamon on the Instant Pot and add 3 liters of water. Cover with the lid, select the “slow cook” function and set the time for 12 hours. Wait for a few seconds, you’ll hear a soft beep and the timer will start. Leave to cook until the timer is up, then leave to cool in the pot. Strain through a regular fine metal sieve, then season generously with salt. You’ll see that the broth can do with a lot of salt. If you’re using preserved ginger for serving, you an also add a few teaspoons of the preserving ginger liquid for some added sweetness. Serve warm in cups or bowls with a dash of soy sauce and more ginger.

Store any leftover broth covered in the fridge for up to 5 days (freezes well too).

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Baked risotto with chicken, broccoli & blue cheese

7 Mar

This is the first time I’ve attempted to make a baked risotto, after being quite skeptical about a non-stir method of making one of my favourite dishes on earth – one that many people feel quite sacred about. And I have to admit: for this little effort, the results are fantastic.

I’d say the texture is more like that of a beautifully “wet” paella, than a classic risotto. It’s all in the timing, so remove this dish from the oven when it’s still slightly saucy – it will continue to thicken on standing.

For the chicken, I’ve used a packet of free-range, deboned, skinless chicken drumsticks from Woolworths – a stunning product that is economically priced compared to deboned thighs and so very versatile and convenient.

Also featured in this recipe is the brand new extra virgin cold pressed canola oil from Cape Canola – a stunning new product with the most luminous deep yellow colour that I drizzled over the risotto just before serving. It’s also fantastic on salads, dips like hummus or even over pasta. It has a buttery, nutty flavour, and I’m sure it will make killer roast potatoes and dreamy mayonnaise. It is available from Pick ‘n Pay in 1 liter glass bottles, as well as 3 liter and 5 liter tins.

Ingredients: (serves 6)

  • 15 ml extra virgin cold pressed canola oil (or extra virgin olive oil)
  • 700-750 g boneless skinless chicken, cut into large chunks
  • 1 small head of broccoli, cut into florets
  • salt & pepper
  • 2 cups arborio rice (or other risotto rice)
  • 125 g blue cheese, roughly crumbled
  • 125 ml cream
  • 1 liter chicken stock, warm
  • a handful fresh parsley, roughly chopped, to serve

Method:

  1. Preheat oven to 200 C.
  2. In a large, wide, ovenproof dish (about 3 liter capacity), brush the base with oil, then arrange the chicken & broccoli in a single layer and season generously with salt & pepper.
  3. Pour the uncooked rice all over evenly, then arrange the blue cheese crumbs all over.
  4. Mix the cream and chicken stock, then pour most of it over the arranged ingredients (if your dish won’t take all of the liquid, leave some to add later when some of it has been absorbed). Gently press any ingredients down that stick out, to be covered by the liquid.
  5. Bake in the preheated oven for 40 minutes or until the rice is just al dente (still a gentle bite in the centre). If the top becomes too dark, cover it with foil. If it becomes too dry, add more liquid. You should remove it from the oven when it has not absorbed all of the liquid, because it will continue to absorb liquid apon standing.
  6. Let it stand for 5-10 minutes before serving. Serve hot with a drizzle of extra virgin canola oil (or olive oil or melted butter),  scattered with parsley.
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Kentucky-style fried chicken (double dredged)

24 Nov

Deep fried Kentucky-style chicken – done right! Served with beer and some flaky paprika salt. No cutlery required. Photography by Tasha Seccombe.

 

This recipe is unapologetically delicious, influenced straight from the bold South of America. And no, you won’t get the same results in the oven. This is a good ol’ deep-fryin’ job. Double dredged in my not-so-secret spice & herb flour mixture, crispy fried and finger-licking awesome.

You sure won’t eat this every day (or even every week), but when it’s time for Kentucky-style fried chicken, you need to do it properly. Keep an eye on your oil temperature and you’re in for a treat: these golden beauties need to cook from scratch in the oil – they need 12-15 minutes at 180 C to work their magic.

Give them a quick drain on kitchen paper and you’re ready to rumble. No sauce, no condiments, no side dishes. Just fried chicken done right.

Ingredients: (serves 4)

  • 1 liter canola oil
  • 1 cup cake flour
  • 5 ml salt
  • 2,5 ml freshly ground pepper
  • 10 ml paprika
  • 5 ml mixed herbs
  • 2,5 ml chilli powder (adjust according to your needs)
  • 2,5 ml celery seeds (optional)
  • 5 ml garlic powder (or use garlic salt and reduce salt quantity accordingly)
  • 4 XL egg whites
  • 8-12 medium size chicken pieces (legs, wings, thighs)

Method:

  1. Place the oil in a large heave-based pot over high heat. While it is heating, prepare the chicken.
  2. In a wide mixing bowl, mix the flour, salt, pepper, paprika, herbs, chilli powder, celery seeds and garlic powder.
  3. Place the egg whites in a wide bowl and whisk lightly.
  4. Take each chicken piece, dip it in the egg white, then in the spiced flour mixture, back in the egg white and again in the flour mixture. Place on a tray and repeat process until all the chicken is double-dredged.
  5. In the meantime, keep an eye on the oil. You’re looking for a temperature of 180 C. If you don’t have a thermometer, test a small piece of chicken skin to see if it bubbles when it hits the oil. When the oil starts to smoke, you’ve heated it too high – this can be dangerous, so remove it carefully from the heat (using heat protective mitts) and let it cool before adding the chicken.
  6. Add the dredged chicken pieces to the hot oil, but don’t crowd the pot. Fry for 12-15 minutes, turning them over half way through. Adjust the temperature if the chicken browns too quickly – it should spend at least 12 minutes in the oil for the meat to be cooked properly, so give the bigger pieces more time if needed.
  7. Drain on kitchen paper and serve immediately (with or without extra salt and lemon wedges).

Note: Always be extra careful when cooking with large amounts of oil. Don’t leave it unattended and don’t let children near it. These days I prefer deep-frying on my induction cooker where there are no flames near.

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My Top 5 Budget-Beating Dinner Recipes

20 Feb

While most of us are still recovering from a spendalicious festive season, this not-so-new year is already heading for March at the speed of light. And with Valentines Day and all its treats past us, you might be one of many South Africans scanning the internet for recipes that won’t break the bank.

I’ve rounded up my top 5 budget-beating dinner recipes to make life a little easier for all of us. Because sometimes we just need a little inspiration to get ahead of the game. More money in your pocket to spend on the necessities, less stress worrying about what to cook for the people at home.

Portuguese sardines and roasted tomatoes on toasted ciabatta (photography by Tasha Seccombe, styling by Nicola Pretorius)

  1. Sardines and roasted tomatoes on toast – a humble can of sardines can be so comforting. Pair it with some roasted tomatoes and a slice or two of your favourite ciabatta and you have a gourmet open sarmie packed with flavour.

    Crispy crumbed chicken strips with lemon juice & honey mustard mayo (photography by Tasha Seccombe, styling by Nicola Pretorius)

  2. Crumbed wholegrain paprika chicken strips – breadcrumbs, egg and chicken breasts can go a long way with this super tasty recipe. It’s a crowd favourite for adults and kids alike, and one of my go-to economic mid-week meals.

    The ultimate deep fried onion rings with a spicy tomato ketchup (photography by Tasha Seccombe)

  3. Ultimate deep-fried onion rings – this is the best way to turn a humble onion into a rock star. And you’d be surprised at how many mouths an onion can feed – even meat-hungry mouths! Serve with shop-bought tomato sauce or mayo if you’re not keen on making the home-made ketchup in the recipe.

    Garlic pitas with double-cream tzatziki (photograph by Tasha Seccombe)

  4. Garlic pitas with double cream tzatziki – the Greeks know best when it comes to garlic, trust me. These delicious garlic pitas are absolutely scrumptious, especially dipped into a creamy (not watery), minted home-made tzatziki. Meatless Mondays, here we come!

    Fresh linguine with basil & cashew pesto, mixed tomatoes and fior di latte.

  5. Spaghetti or linguini with basil pesto – these days you can find a packet of pasta for less than R10.00 at most supermarkets. Add a dollop of (shop-bought or home-made) pesto and a drizzle of olive oil and you’re smiling! If you want to be fancy and if you have extra budget, add slivers of fior di latte and sliced baby tomatoes or some shredded chicken.

This post was written in association with Hippo household insurance. Check out their choices for budget-beating dinners.

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A Portuguese Summer Feast with Poetry Stores

29 Nov

Portuguese feast

Piri-piri chicken, roasted sweet potato salad and fig ice cream from the book “My Portuguese Feast” by Mimi Jardim (photography by Tasha Seccombe)

portuguese-feastOne of the most beautiful recipe books on the shelves this festive season is Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available from Poetry stores. Mimi is a living legend when it comes to Portuguese cooking in SA: she has run her own cooking school for over 50 years and is also a representative of the Nando’s restaurant chain. Her book is a tribute to her years of cooking, teaching, loving, exploring and sharing. “It highlights the flavours and tastes of Portuguese food and showcases the way the Portuguese cook – with their hearts and their souls, and not always in exact proportions!”

Here is a splendid Portuguese summer feast out of Mimi’s book, complete with the most beautiful, brand new Portuguese homeware available from Poetry stores. You will agree that the tableware and linen in the photographs are some of the most beautiful ranges that Poetry has ever stocked and a must for your festive table this season. Happy cooking!

Roasted sweet potato salad

Roasted sweet potato salad with goats cheese and pomegranate seeds (photography by Tasha Seccombe)

Roasted sweet potato salad (serves 4)

  • 150 g whole blanched almonds
  • 125 ml olive oil
  • coarse salt
  • 1 kg sweet potato, peeled and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 2 cloves garlic
  • 1 stick cinnamon
  • 125 ml orange juice
  • salt & pepper
  • about 100 g baby spinach
  • about 100 g rocket
  • 250 g goats cheese
  • 250 ml pomegranate seeds
  • orange zest, to garnish

Method:

Preheat the oven to 200 C. Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning then2-3 times. Remove from the oven and drain the almonds on paper towel. Reduce oven temp to 180 C. Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste and salt and pepper and mix well. Bake for about 40 minutes, stirring twice. Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels. Drizzle with the last of the olive oil, sprinkle with orange zest and serve.

Portuguese Feast chicken

Raymond’s Piri-piri chicken (photography by Tasha Seccombe)

Raymond’s Travelling Piri-Piri Chicken (serves 4-6)

  • 1 medium-sized (1-1,2kg) chicken
  • salt, to taste
  • pepper, to taste
  • 100 G soft butter
  • whole piri-piri chillies, crushed (use 3-5 for medium and 5-10 for hot)
  • 10 ml lemon juice
  • 2-4 cloves garlic, crushed
  • 5 ml paprika
  • 12,5 ml olive oil
  • sprigs rosemay and thyme tied together to form a brush

For the sauce:

  • 2 cloves garlic
  • 20 ml butter (plus 12,5 ml olive oil, optional)
  • piri-piri chillies (or peri-peri sauce) to taste
  • juice of hal a lemon
  • 5 ml chopped parsley

Method:

Rinse and dry the chicken and spatchcock it (cut open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken. Make a paste of the remaining ingredients (other than the rosemary and thyme and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill of braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

Portuguese Feast ice cream

Port, peri-peri & fig ice cream loaf cake with fresh figs and almond slivers (photography by Tasha Seccombe)

Peri-Peri, Port & Fig Ice Cream (serves 6-8)

  • 10 moist dried figs
  • 40 g almonds, toasted
  • 60 ml honey, plus extra to garnish
  • 50 ml fresh lemon juice
  • 20 ml port
  • 15 ml Nando’s Hot Peri-Peri Sauce
  • 1 x 2 liter tub soft vanilla ice cream
  • 100 ml chocolate morsels or grated chocolate
  • toasted flaked almonds, to serve
  • ground cinnamon, to serve

Method:

Spray a loaf pan with non-stick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn’t melt. Fold into the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.

Get Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available online from Poetry stores at R385.

All homeware, linen, cutlery, glassware and wooden boards available from Poetry Stores.

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PEPPADEW® Pasta Sauce Recipe: Chicken tikka masala marinade

7 Oct

Peppadew® chicken tikka masala marinade for super tender chicken sosaties (picture by Tasha Seccombe)

Peppadew® chicken tikka masala marinade for super tender chicken sosaties (picture by Tasha Seccombe)

I recently had the pleasure of creating a few new recipes for Peppadew®, using their convenient pasta sauce range. This first recipe is an easy tikka masala marinade for chicken, so fantastic for entertaining a crowd over the festive season – you just mix up all the ingredients and your marinade is ready to use.

Marinating boneless chicken in yoghurt and lemon juice is the secret to extra juicy, tender and delicious sosaties. This recipe contains all the right spices for a fragrant mild tikka sauce. Add extra chilli if you love things more spicy!

Prep time: marinating – minimum 3 hours, cooking – 10 minutes.

Serves: 6

You’ll need:

  • 1 jar Peppadew® Green Pepper & Garlic Pasta Sauce
  • 500 ml double cream unflavoured yoghurt
  • 60 ml fresh lemon juice
  • 30 ml vegetable oil
  • a knob of fresh ginger, peeled & finely grated
  • 4 cloves garlic, peeled & finely grated
  • 5 ml ground coriander
  • 2,5 ml ground cumin
  • 5 ml ground turmeric
  • 30 ml garam masala
  • 10 ml salt
  • 5 ml freshly ground black pepper
  • 8 large boneless chicken breasts, cut into large cubes
  • 6 large or 12 medium sosatie sticks/skewers
  • a handful of fresh coriander, for garnish

Method:
In a large glass/ceramic/plastic bowl, mix all of the ingredients for the marinade together (except the chicken, sosatie sticks and fresh coriander).
Add the chicken cubes to the sauce and mix well to cover all over. Cover the bowl with a tight fitting lid or plastic wrap and leave to marinate in the fridge for at least 3 hours or overnight.
Bring the meat to room temperature by leaving it on the kitchen counter for an hour. Place the marinated cubes on your sosatie sticks, taking care not to overcrowd the sticks.
Braai the sosaties on a hot fire/grill, turning frequently to prevent burning. Braai until just done (do not overcook), then scatter with fresh coriander and serve hot.

Tips:
This marinade will also work very well for bone-in chicken pieces. Make small slits in the chicken pieces through the skin, so that the marinade can penetrate the meat. Braai the marinated chicken pieces over a medium hot fire for at least 40 minutes, turning frequently until cooked through and golden brown on both sides.

The versatile Peppadew® pasta sauce range.

The versatile Peppadew® pasta sauce range.

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A festive table from “Share: The Cookbook” with Poetry stores

15 Dec

A festive table loaded with delicious dishes out of "Share: The Cookbook" (photography by Tasha Seccombe)

A festive table loaded with delicious dishes out of “Share: The Cookbook” (photography by Tasha Seccombe)

It was such a treat to discover this new book on the shelf at Poetry stores – Share: The Cookbook. ShareIt is a celebration of women who have survived war and conflicts, but also a celebration of the foods that nourish and bring us together. Recipes such as Nigerian Beef and Okra Soup, Rwandan Chicken Casserole as well as magical images  of real people are laid out in surrounding pages. Between the beautifully simple recipes, women tell their stories of survival, determination and how they came to take part in programs offered by Women for Women International. A host of celebrities such as Jamie Oliver to Annie Lennox have contributed recipes bringing a diverse array of flavours and personalities to this unique book. 100% of the publisher’s profits go to Women for Woman International. Share is much more than just a cookbook, it’s written for people that are interested in issues of women’s rights whilst celebrating our common humanity.

I’ve chosen a range of recipes as part of a festive spread in association with Poetry stores, using some of their beautiful homeware but also one of their fabulous new table cloths. The recipes are bright and tasty, yet simple and inexpensive. The flavour inspiration come deep from the hearts of Africa and India, intertwined by a common love of sharing food, recipes and love around our tables.

This book makes a great Christmas gift, and will remain a favourite in your kitchen but also on your coffee table.

Tomato & spinach dahl (photography by Tasha Seccombe)

Tomato & spinach dahl (photography by Tasha Seccombe)

Spinach & tomato dahl, by Peter Kindersley

  • 2 tablespoons olive oil
  • 2 red onions, finely chopped
  • 4 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled & grated
  • 1 green chilli, finely sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 250 g red lentils
  • 400g canned chopped tomatoes
  • 900 ml vegetable stock or water
  • 400 g baby spinach
  • to serve: steamed basmati rice, naan bread, natural yoghurt, fresh coriander leaves and fresh lemon/lime wedges

Method:

Heat the oil in a large heavy lidded pan over medium heat. Add the onions, garlic, ginger and chilli. Cook, stirring often, until the onions are soft. Add the cumin, coriander, turmeric and salt. Cook and stir for 2 minutes until fragrant. Stir in the lentils, tomatoes and stock/water and bring to a boil. Cover, reduce heat to a simmer and cook for 20-30 min when the lentils are thick. Stir often to prevent sticking on the bottom. Fold in the spinach and cook for about 2 minutes or until just wilted. Adjust seasoning and serve with steamed rice, naan bread, natural yoghurt, coriander leaves and fresh lemon/lime wedges.

Kachumbari salad (photography by Tasha Seccombe)

Kachumbari salad (photography by Tasha Seccombe)

Kachumbari salad, by Craig Kielburger

  • 450 g ripe, firm tomatoes, sliced or diced
  • 1 red onion, finely sliced
  • 25 g fresh coriander
  • 1 chilli, sliced
  • 50 ml extra virgin olive oil
  • 1-2 tablespoons lemon juice
  • salt & freshly ground black pepper

Method:

  1. Place the tomatoes in a salad bowl. Top with the sliced onion, coriander & chilli.
  2. Drizzle with lemon juice, olive oil and season with salt & pepper.
Tandoori yoghurt chicken (photography by Tasha Seccombe)

Tandoori yoghurt chicken (photography by Tasha Seccombe)

Tandoori yoghurt chicken, by Bill McKibben

  • 1 whole chicken (about 1,5kg) cut into 8 pieces, skin removed
  • 1 teaspoon salt
  • juice of a lemon
  • 500 ml Greek yoghurt
  • 1 onion, coursely chopped
  • 3 garlic cloves, crushed
  • 3cm piece of ginger, peeled & grated
  • 1-2 red chillies, deseeded & chopped
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • a drop of red food colouring (optional)
  • to serve: coriander leaves & lemon/lime wedges

Method:

  1. Using a sharp small knife, cut deep slashes into the thickest part of the chicken, but do not cut as far as the bone. Place in a large mixing bowl, then sprinkle with salt & lemon juice. Set aside for 20 minutes.
  2. Meanwhile, make the marinade: place yoghurt, onion, garlic, ginger, chilli, turmeric & garam masala in a food processor and process to a smooth sauce. Add the red colouring, if using.
  3. Pour over the chicken, and rub into the slits. Cover and refrigerate for 8-24 hours.
  4. Pre-heat the grill or fire, then cook the chicken for 20-25 minutes turning regularly. The chicken is cooked when there is no pink flesh and the juices run clear. Serve with fresh coriander and some lemon/lime wedges.
Orange, almond & olive oil cake (photography by Tasha Seccombe)

Orange, almond & olive oil cake (photography by Tasha Seccombe)

Orange scented olive oil almond cake, by Nell Newman

  • 100 g almonds (or ground almonds)
  • 100 g white rice flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 175 g white sugar
  • 120 ml olive oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • finely grated zest of 2 oranges
  • 60 ml orange juice
  • 60 ml sherry
  • to decorate: orange segments/slices

Method:

  1. Pre-heat oven to 180 C. Grease/line a 20cm springform round cake tin.
  2. Toast the almonds in a dry pan over medium heat until lightly brown, then grind in a food processor. (alternatively use ground almonds)
  3. In a mixing bowl, sieve the rice flour and almonds with the baking powder & salt.
  4. In a separate mixing bowl, whisk the egg yolks and sugar until light and creamy. Now add the olive oil in a thin stream while whisking, following with the vanilla, almond extract, zest, orange juice and sherry. Fold into the dry sieved ingredients.
  5. Using clean electric beaters, whisk the egg whites in another clean bowl until stiff peaks form. Now fold this into the yolk/flour mixture. Pour into the prepared tin, then bake for 30-40 minutes until light brown and an inserted skewer comes out clean.
  6. Remove from oven, then allow to cool for 15 minutes before turning out on a clean folded tea towel. Invert onto a wire rack to cool completely. Garnish with flaked almonds and/or orange segments/slices, and serve with whipped cream or creme fraiche.

All recipes from “Share: The Cookbook”, available from Poetry stores at R395.

All homeware, Wonkiware & wooden boards (except vintage brass cake plate, ladle and silver knife) available from Poetry stores.

Table cloth available from Poetry stores at R499 – available in blue or green.

Photography & styling: Tasha Seccombe

Text, propping, food preparation & styling: Ilse van der Merwe

Assistant & food preparation: Elsebé Cronjé

This post was written and executed in association with Poetry stores.

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Crumbed whole-grain paprika chicken strips

9 Apr

Crispy crumbed chicken strips with lemon juice & honey mustard mayo (photography by Tasha Seccombe, styling by Nicola Pretorius)

Crispy crumbed chicken strips with lemon juice & honey mustard mayo (photography by Tasha Seccombe, styling by Nicola Pretorius)

My 3-year old daughter is not a big meat lover. I’ve always had to find inventive ways of getting her to eat more proteins, so when I discovered that she liked my paprika chicken strips I was over the moon.

I started making these strips because I simply love the taste of a crispy crumbed piece of chicken, and they make amazing snacks for my husband’s favourite pastime (watching rugby). I found that really fresh chicken breasts (never frozen, preferably free range) give the best results, and that a whole-grain loaf of bread gives fantastic extra crunch in terms of the crispy outer coating – yes, it’s really better than regular white.

Although I’m sure you could also bake these in the oven, I prefer to deep-fry my chicken strips in canola oil. We don’t eat deep fried food often in my house, but the effect in this case is so light and perfect that I would really recommend it. And remember, canola oil is very high in Omega 3 and 6, so we’re cooking with the good stuff!

These strips are a great way of stretching a regular packet of 4 chicken breasts – you’ll be surprised how many mouths it will feed as a snack, especially if you add a dip like my honey mustard yoghurt mayo (or guacamole, or any dip of your choice). Very addictive for old and young alike. Enjoy!

Ingredients:

  • about 8 slices of whole grain bread, processed to crumbs in a food processor
  • 1/2 cup flour (white or whole wheat)
  • 10-15 ml smoked paprika (or regular paprika)
  • 1/2 teaspoon salt and some freshly ground pepper to taste
  • 3 XL eggs, lightly whisked
  • 4 medium size chicken breasts, skinless and boneless
  • about 750 ml canola oil for frying

Method:

  1. Place the breadcrumbs in a wide shallow bowl (I use a few pasta bowls to create a nice prepping station).
  2. In a second wide bowl, mix the flour, paprika, salt & pepper.
  3. In a third wide bowl, place the whisked eggs. You should now have a prepping station of 3 bowls.
  4. Slice the chicken breasts into thin strips of about 0.5 cm thick, against the grain of the meat. Take one strip at a time, then firstly dip it into the flour mixture, then the egg mixture, and directly into the crumbs. Lightly pat the crumbs onto the eggy chicken strip to ensure the crumbs stay in place, then lay the crumbed strip on a tray/platter. Continue until all of the strips are coated and ready for frying.
  5. In a medium size pot, heat the oil over medium high heat (we’re looking for about 180 C, if you have a thermometer). Carefully add about 6-8 strips into the hot oil at a time, frying them for about 2-3 minutes a side until they are golden brown. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches with the remaining prepared strips, changing the kitchen paper when necessary.
  6. Serve warm or at room temperature with a dip of your choice.

For my honey mustard yoghurt mayo: Take about 1/2 cup of mayonnaise, 1/2 cup of Greek yoghurt, 2 heaped teaspoons of whole grain mustard, and a good squirt of honey. Mix together and serve as a dip with the chicken strips.

Credits:

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Recipe, food preparation and text: Ilse van der Merwe

Photography: Tasha Seccombe

Styling: Nicola Pretorius

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