Carol’s Curried Chinese Chicken

Carol's Chinese Chicken

I was given this recipe about 13 years ago! I thought I had lost it only to find it recently. I made it last night and it brought back great memories of when I really started cooking and trying out new recipes! I will always be grateful to Carol for passing on some amazing recipes that I STILL use today!

If you dont want to cook the chicken you can use a shredded cooked chicken (one you buy, or you can roast a whole chicken and shred it into this sauce which I actually prefer doing as you get gorgeous different textures of meat).

The sauce is a fragrant, spicy, sweet and sour type sauce, it’s hard to explain, but very delicious! Its a great way to liven up a few chicken breasts!

4 Tbsp Olive oil

900g chicken fillets

1 clove garlic – crushed

1 Green Pepper – sliced or diced

1/2 Red pepper and 1/2 yellow pepper – sliced or diced

1/2 punnet button mushrooms – sliced

5 small onions, sliced

Sauce:

1/2 C Sugar

1/2 Cup Vinegar

1 clove of garlic, crushed

2 tsp curry powder

1 tsp rosemary

1 tsp tumeric

1 tsp mixed spice

1 tsp ground ginger

1 tsp dried sweet basil

2 sticks cinnamon

5 cloves

1/2 tsp salt

1/2 tsp ground black pepper

2 C boiling water – can add more

1 small tin of tomato paste

– Heat a frying pan on high heat and quickly fry the chicken strips in some salt and pepper and garlic until coloured and JUST cooked. Set aside.

– Gently fry the onions in oil for a minute or two. Add the peppers and the mushrooms and fry for a few minutes.

– Mix all the sauce ingredients together in a bowl and then pour it over the onion mixture and simmer gently until veggies are tender.

– Add the chicken strips to the sauce, mix well and allow to simmer for about 5 minutes. Taste and adjust the seasoning and serve with steamed basmati rice or egg noodles.

Serves 4

Recipe by Carol Elliott

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Amazing Luxury Rusks!

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These Rusks are the BOMB!!! Seriously. A great little snack with a good cup of coffee on a Sunday morning.

2 Cups Sugar

4 cups white flour

1 tsp salt

2 eggs

1 Cup Rasins (you can leave them out if you don’t like them)

1 Cup Raw Nuts (like almonds or a mixture)

1 Cup coconut

3 Cups whole Wheat Flour

2 tsp baking powder

500mls Buttermilk

300g butter

1 cup Nutty Crunch Muesli

– Preheat your oven to 180C

– Melt the butter and set aside

– Mix everything else together except for the buttermilk and eggs

– Beat the eggs slightly and combine with the buttermilk

– Add the melted butter to the dry ingredients and then add the buttermilk and eggs

– Bake for 40 minutes

– Take the rusks out and cool slightly

– Turn the oven down to 70 – 80 C

– Cut into rectangle ‘rusk sized’ blocks and then put them back on a baking tray or two (don’t over crowd)  and dry out over night (or at least 8 hours).

– Cool completely and store in an air tight tin / container

MMMMMMMMM!!!!!!!!!!! 😉

Cashew Nut Butter Chicken

Cashew nut butter chicken (F&H Ent)

I came across this recipe and it is similar to mine but with some interesting little twists. I love using chicken thigh fillets for curries like this as they keep their moisture and you can give them that tasty char without drying them out too much. The cashew nuts also adds an awesome element, similar to a korma.

250ml (1 cup) plain yoghurt

45ml (3 tbsp) ready-made butter chicken spice paste

750g chicken thigh fillets, skin and bones removed, roughly chopped

Sea salt and freshly ground black pepper to taste

1 onion, chopped

3cm fresh ginger, grated

1 green chilli, seeded and chopped

30g (3 tbsp) unsalted butter

3 cardamom pods, lightly crushed

5ml (1tsp) paprika

15ml (1 tbsp) garam masala

1 x 410g tin chopped tomatoes

250ml (1 cup) chicken stock

250ml (1 cup) water

125ml (1/2 cup) fresh cream

100g unsalted cashew nuts

– Preheat your oven to 180C

– Combine the yoghurt, spice paste, chicken, and seasoning in a large bowl. Coat well, refrigerate for 2 hours (or overnight which will be best)

– Place the onion, ginger and chilli in a food processor and blend to form a paste.

– Melt half the butter in a frying pan over medium heat and add the cardamom pods, paprika and garam masala. Cook for 1 minute then add the onion mixture and cook, stirring for 5 minutes.

– Add the tomatoes, stock and water. Cover and simmer gently for 15 minutes. Remove from heat and cool slightly and transfer to a food processor. Blend until smooth and return sauce to the pan.

– Place the chicken on a baking tray, season well and grill until the chicken is cooked and slightly charred, turning half way, 12 – 15 minutes.

– Add the chicken to the tomato sauce together with any juices. Add the cream and remaining butter and heat through.

– Grind the cashew nuts with 15 – 30 ml (1 – 2 tbsp) water in a food processor to form a paste. Stir into the curry and simmer gently for a further 15 minutes.

– Serve the curry with fresh coriander, chopped red onion, poppadoms, steamed basmati rice, sliced red chilli and naan bread.

Serves 4 – 6

Recipe from Food and Home Entertaining Magazine

Apple and Pecan Nut Crumble

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A gorgeous twist on the normal crumble. The pecan nuts add a great crunch and delicious compliment to the apples.

190g butter (at room temp)

190g white sugar

1 egg (lightly beaten)

1 tsp vanilla extract

100g pecan nuts (chopped) – reserve a few whole ones for garnish

2 cups flour

2 tsp baking powder

2 Tbsp cornflour

A pinch of salt

400g pie apples (either a tin or home made – see tip below*)

¼ cup light brown sugar

1 tsp cinnamon powder

– Preheat oven to 180 C

– Cream the butter and white sugar together until soft and creamy

– Add the egg, vanilla extract and peacans and mix to combine

– Sift together the flour, baking powder, cornflour and salt

– Add the flour mixture to the egg mixtire and stir together until mixed.

– Put 1/3 of the mix into a greased ovenproof dish and press down to form a base.

– Add the apples and sprinkle the brown sugar and cinnamon over them

– Then add the rest of the crumble mixture on top of the apples, breaking it up into small bits as you go. Garnish with a few whole pecans.

– Bake for 30 – 35 minutes or until golden brown.

 

Recipe by Debbie Sudworth

* If you would like to prepare fresh apples for this dish you can! Its better 🙂

Peel and core about 8 – 10 apples and slice them into wedges. Place in a pot and pour just enough water in to cover the base, don’t cover the apples. Add in 2 or 3 cloves (optional) and about 2 cinnamon sticks and 1 teaspoon of brown sugar and bring to a gentle simmer until the apples are soft.

Quick and Easy Hummus

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Hummus is great as part of a middle eastern themed dinner or as a healthy snack or even great on sandwiches! This recipe is so quick and easy to make and its always better home made!

200g canned chickpeas

2 tbsp lemon juice

2 garlic cloves, crushed

1 tsp ground cumin

salt to taste

100ml tahini (sesame seed paste) optional

4 tbsp water

2 tbsp extra virgin olive oil 

1 tsp paprika

4 rounds of pitta bread 

– Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.

– Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.

– Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.

– Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Recipe by BBC Food

Yummy Carrot and Walnut Bran Muffins

basket-of-muffins

This is another old family favourite recipe! If you are not a fan of either carrots, raisins or walnuts you can leave them out and this recipe still works well. But these muffins are awesome with all those extra bits in them! They freeze well too and are great for school lunch boxes or served with some jam and grated cheese as a delicious lazy Sunday morning breakfast!

2 cups wheat bran

2 ½ cups flour

½ cup oil

2 cups milk

1 cup grated carrot

½ cup raisons (optional)

1/2 cup chopped walnuts

1 ½ cups brown sugar

1 ½ tsp salt

2 ½ tsp bicarbonate of soda

1 tsp mixed spice

2 eggs

–       Beat the eggs and the sugar together

–       Add the oil, milk, raisins, carrots, walnuts and mix well

–       Sift dry ingredients together and add to the mixture

–       Mix well. Spoon into muffin cases or a greased muffin tray

–       Bake at 180 C for 15 – 20 minutes

An old Emanuel Family Recipe, slightly tweaked by me.

Lindsay’s Rebellious Salad of Walnut, Avo, Feta and Bacon… and a whole lot of other ‘stuff’

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I once went on a diet that required me to eat salad (but the boring lettuce, tomato cucumber type things) day in and day out. When I stopped the diet I fiercely disliked salad. When people asked me to bring a salad to a braai I would secretly groan as I just couldn’t bring myself to look at a lettuce, let alone get creative with it. But then, in my rebellion to the ordinary salad, I created this guy. It became a hit at social events. It has a LOT of awesome goodies in it. But that’s what makes it!

Layer the salad in the following steps, starting from the bottom layer working your way up!  This makes enough for 8 – 10 people, so you can scale it down accordingly 🙂

1)    A mixture of butter lettuce and Crisp water lettuce and baby spinach – enough to cover your salad platter

2)    1/2 a cucumber, sliced

3)    a handful or two of baby carrots sliced in half lengthways

4)    a handful of cherry tomatoes – halved

5)    1/2 of each (Red, yellow and orange peppers) sliced  julienne

6)    1 packet of bacon chopped into small chunks– fried and cooled

7)    3 or 4 rounds of black pepper feta cheese crumbled

8)    1 packet of black, pitted (if possible) marinated olives

9)    2 Avos – cubed. or sliced

10)   1 packet of thinly sliced sundried tomatoes in vinaigrette

11)    100g raw walnuts

12)    1 packet of Woolies Salad nut and seed sprinkle (or any seed and nut salad sprinkle)

13)   Croutons or veggie chips to garnish

14 ) Balsamic glaze to finish it off.

 

Tandoori Chicken Curry

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I am by no means a curry expert, but it is a cuisine that intrigues me greatly and I am on a bit of a mission to understand it more! But this recipe is one that I have kind of tweaked and changed along the way and it has become somewhat of a hit in my home and with my friends. It has great flavour and the creamy decadent sauce is delicious with gorgeous fresh naan bread!

12  large chicken breast fillets or 12 chicken thighs on the bone with the skin

For the Marinade: 

1 tbsp cumin powder

1 tbsp tandoori masala (or garam masala, or tandoori spice mix)

1 tsp paprika

1 tsp tumeric powder

1 tsp coriander powder

1/4 tsp chilli powder

Juice of 1/2 a lemon

500ml buttermilk (or natural plain yoghurt – but I find buttermilk is best)

1 tsp red food colouring

3 garlic cloves, crushed

1 3cm piece of ginger, grated

For the sauce: 

1 large onion, diced and mixed with 1.5 tsp brown sugar

1 tbsp cumin powder

1 tbsp tandoori masala (or garam masala)

1 tsp paprika

1 tsp tumeric powder

1 tsp coriander powder

1/4 tsp chilli powder (you can leave this out if you want a mild curry, or add extra if you want it very hot)

1 tin chopped tomatoes

4 fresh tomatoes, chopped

2 tsp brown sugar

2 tsp salt

Remaining marinade

250 mls fresh cream

3 tbsp butter

– Score the chicken fillets (or the thighs)

– Mix all the marinade ingredients together, place the chicken into the marinade – making sure all the pieces are submerged.  Cover with plastic wrap and refrigerate overnight.

– Heat the oven to 180 C and line a baking tray with some tin foil.

– Take the chicken out of the marinade and shake it a bit to get rid of excess marinade (not too much because you want it to cook with some marinade)

– Place the chicken fillets (or thighs) onto the baking tray and bake until done. The fillets only take about 15 – 20 minutes, please watch it carefully and don’t over cook them! The thighs will take about 35 – 40 minutes.

– Take the chicken out and set aside

– When you have put the chicken in the oven, start the sauce – the longer it simmers the better.

– Fry the chopped onions and sugar in about 2 tbsp of butter. then add the dry spices and stir until fragrant.

– Add the remaining marinade and stir well.

– Add the tinned tomatoes, fresh tomatoes, sugar and salt and stir well. Bring it to the boil and then reduce the heat and let the curry simmer slowly for about 45 minutes.

– Blitz the sauce in either a food processor or with a hand held blender until smooth.

– Add 1 – 2 tbsp pf butter and the cream and then taste and adjust the seasoning.

– If you have used fillets, chop them up into bite sizes pieces and then add them to the sauce and let the chicken heat through. Or if you have used thighs, just pop them in the sauce and heat through.

– Serve with white basmati rice and naan bread or popadoms.

Serves 4

Recipe & Photo by Lindsay Dunne

Easy Roast Chicken with Lemon and Herb Stuffing

Roast Chicken

I love the stuffing in a roast chicken. It just makes the meal feel like “Christmas Dinner” as my mom in law would say 🙂 But it does add a special ‘made with lots of love’ feel. You can start experimenting with stuffing too. This is a basic recipe, but you could leave out the lemon and add chopped apricots, pine nuts and cous cous and some moroccan spices for a bit of a moroccan feel or you can also change the herbs around and do a sage based stuffing or rosemary and thyme. Be encouraged to trust yourself and play around with the flavours! Also see my ‘Mom’s best chicken stuffing’ recipe on this blog for a different method and the best taste!

1 x whole free range chicken

50 ml olive oil

1 small onion, finely chopped

200g pork or chicken sausage meat (I prefer pork)

90ml fresh white breadcrumbs

1 tbsp (15ml) freshly chopped parsley

5 ml freshly chopped chives

5ml freshly chopped thyme (leaves only – no stalks)

Grated zest of half a lemon

1 large egg, lightly beaten

Roast potatoes (see my perfect roast potatoes recipe) and carrots to serve

– Preheat your oven to 180 C

– Heat half the olive oil, Saute the onion until soft and set aside to cool.

– Mix the onion with the sausage meat, breadcrumbs, herbs, lemon zest and egg and season to taste.

– Stuff the mixture into the cavity of the chicken. Truss the chicken* and place in a roasting tray.

– Drizzle the chicken with the remaining oil and rub the chicken flesh with some course salt

– If you want a little bit of colour and more flavour on the skin you can also rub in 5mls of smoked  paprika.

– cook the chicken for about an hour or until the chicken is cooked through.

*if you are like me and don’t have any cooking string to truss the chicken, I learnt a very clever trick. Just make a slit with a sharp knife in the skin of one of the chicken legs near the end and then pop the other leg through that little slit. Works brilliantly!

Serve with roast potatoes and carrots.

Serves 4

Recipe from the Ideas Magazine

Mom’s Best Chicken Stuffing Recipe

My mom makes the best stuffing!! You cant go wrong with this one. Fool proof and absolutely delicious every time!

 

350g pork sausage meat

2 thick slices of white bread

Enough milk to soak the bread in

1 onion

1 egg, beaten

1/2 tsp dried sage

Salt and pepper to taste

 

– Soak the bread in the milk and then squeeze gently to get rid of any excess milk.

– mix the soaked bread into the pork sausage meat making sure to break the bread up as you do.

– Grate the onion and mix it into the mixture along with the egg, sage, salt and pepper.

– Place the stuffing into the chicken cavity, truss the chicken and cook the chicken as usual.

 

Serves 4

Recipe by Jenny Wilson