Chicken a la king

Ingredients:
4 Chicken joints, cooked, skinned and coarsley chopped
120g mushrooms, thinly sliced
1 green pepper, seeded and thinly sliced
5tbs butter
1tbs flour
2 egg yolks
275ml chicken stock
150ml milk
150ml single cream
salt and pepper to taste

Methods:
Fry the green pepper in the butter until soft
Add mushrooms and fry until tender
Remove pan from heat, blend in the flour and then gradually stir in the chicken stock and then the milk
Return the pan to the heat and bring mixture to the boil, stirring continuously until thickened
Add salt, pepper and chicken and heat through, about 10 minutes
Beat cream and egg yolks lightly in a bowl, stir some of the hot sauce into it, then stir mixture into the sauce and heat, but do not boil.
Serve immediately with boiled rice.

Bredie - Tomato, Pumpkin, Cabbage, Cauliflower

Ingredients:
1kg Fatty mutton/lamb
2 large onions, thinly sliced
400g diced potatoes
2 chillies or 1 green pepper finely chopped
2tsp salt
25ml oil

Tomato Bredie:
Add 1kg tomatoes, skinned and coarsely chopped
1tsp sugar
2ml dried thyme

Pumpkin Bredie:
Add 2.5kg pumpkin
2cm piece ginger
few sticks cinnamon

Cabbage Bredie:
Add 1 Cabbage, shredded
250ml finely chopped celery
grated nutmeg

Cauliflower Bredie:
Add 1 cauliflower broken up
250ml finely chopped celery
grated nutmeg

Method:
Fry onions in oil until golden brown
Add meat and brown quickly
Add the potatoes, salt, chillies/green pepper, above chosen vegetables and flavourings
Simmer, covered until the meat and potatoes are tender
Add water if bredie becomes dry
Serve with boiled rice.

Breyani

Breyani

MARINADE
 5 ml (1 t) breyani whole spice mixture
15 ml (1 t) breyani masala
10 ml (2 t) garam masala
5 ml (1 t) dried chillies, roughly chopped
100 ml plain yoghurt

BREYANI
8 chicken pieces
salt
30 ml (2 T) olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
15 ml (1 T) grated fresh ginger
60 ml (¼ c) chopped fresh coriander
1 bay leaf
1 green pepper, finely chopped
160 ml (3/4 c) water
1 stick cinnamon
500 ml (2 c) cooked basmati rice
250 (1 c) cooked brown lentils
30 ml (2 T) butter
fresh coriander
3 eggs, hard-boiled and quartered

MARINADE
Mix the ingredients.

BREYANI
Season the chicken with salt and pour over the marinade, ensuring all the pieces are covered. Marinate for 20 minutes. Heat the oil in a large saucepan and fry the onion, garlic, ginger, coriander, bay leaf and green pepper for 5 minutes.
Remove the onion mixture and add the water to the pan. Bring it to the boil and put the chicken, marinade and  cinnamon in the pan. Cover, reduce the heat and simmer for 30 minutes or until the chicken is done. Return the onion mixture to the pan and add the rice and lentils. Mix well and dot with butter. Cover and leave the breyani to steam for
10 minutes. Garnish with fresh coriander and serve with the eggs.

From the You Magazine

Waterblommetjie Bredie

 Ingredients:

1 kg lamb shanks, cut into pieces
15 ml (1 T) cake flour
15 ml (1 T) oil
2 onions, finely chopped
salt and freshly ground black pepper
200 ml meat stock
20-30 ml (4-6 t) fresh lemon juice
6 medium-sized potatoes, peeled and cut into pieces
500 g fresh waterblommetjies
extra lemon juice and zest

Method:
Dust the meat with the flour, shaking to remove the excess.
Heat the oil in a pan and brown the meat in batches.
Remove the meat from the pan and fry the onions until soft and fragrant.
Return the meat to the pan and season with salt and freshly ground black pepper.
Add the meat stock and lemon juice and stir until everything is well blended.
Cover and simmer for about 30 minutes.
Add the potatoes and simmer for another 30 minutes.
Add the waterblommetjies and simmer for 10-15 minutes or until they’re done but still firm.
Season with salt, freshly ground black pepper and lemon juice and zest.
Serve with rice and roasted pumpkin.


Serves 4-6
Preparation time: 15 min
Cooking time: 1-1½ hours

From You Magazine

Sour Cream Boerewors

Sour Cream Boerewors

Ingredients:
1 kg boerewors
30 ml olive oil
2 onions, chopped
25 ml finely chopped garlic
2 medium-size tomatoes, skinned and diced
5 ml dried thyme
45 ml brown sugar
250 ml sour cream


Method:
Fry the boerewors until golden brown on the outside but juicy inside.
Remove from the pan and cut into 5 cm pieces.
Return the boerewors to the pan and add the olive oil, onions, garlic, tomatoes, thyme and sugar.
Simmer for 10 minutes.
Stir in the sour cream and simmer for another 15 minutes.
Serve with stywepap (stiff mealie meal porridge) and a green salad (if you can lay your hands on a lettuce).

Johan Badenhorst in the You magazine 

Bobotie

 Bobotie

A traditional Cape Malay dish made with mince and a baked egg topping:
Ingredients:
1 kg mince
1 onion
100 ml seedless raisins (optional)
2 teaspoons each of apricot jam and chutney
3 eggs
2 slices of bread
a bit of oil for frying
250 ml milk
10 ml Robertsons curry powder
pinch of salt

Method;
Soak the bread in half of the milk. Squeeze and add bread to the mince. Lightly fry the onion and add to mince. Mix in the raisins, jam, chutney and curry powder and salt. Place the mixture into an oven dish. Pour remaining milk mixed with eggs over the top and bake at 180C for about 1 hour or until egg topping has set. Serve with yellow rice and butternut. Enjoy!!
Ingredients available at Bizzi B's