KFC Coleslaw Recipe

There are a myriad of recipes for this "secret" sauce on the Web! And of course, this is where this one comes from. I think this one comes quite close to the real thing! Really nice and creamy. The secret is the buttermilk! 

KFC COLESLAW RECIPE FROM A "TOP SECRET" COOKBOOK

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice

Directions

Finely dice cabbage and carrots.

Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving, if possible. This will really bring out the flavours!

Waterblommetjiebredie

September en Oktober in die Kaap is Waterblommetjietyd! Dit is nou 'n groot bederf hierdie. Vir dié van julle wat dit nog nie probeer het nie, doen gerus, dis heerlik! Hierdie resep kom uit Die Fynproewersgilde: So eet ons in Stellenbosch, en is die enigste resep wat ek, of enige iemand in ons familie gebruik vir waterblommetjies. 

5 – 6 porsies

1 kg stowelamsvleis, middelmatig vet

1 groot ui, opgekap

15 ml (ongeveer) sout en peper na smaak

2,5 kg waterblommetjies, goed skoongemaak

‘n handjievol suring (indien beskikbaar)

500 g aartappels, geskil en in kwarte gesny

Suurlemoen

Smoorbraai die vleis en ui met die helfte van die sout en peper totdat dit bruin en sag is.

Voeg die waterblommetjies en suring by die vleis en plaas die aartappels bo-op.

Voeg die res van die geurmiddels en 250 ml water by.

Laat dit stadig prut totdat die waterblommetjies en aartappels sag is. Voeg meer water by indien nodig. Moenie die bredie roer voordat dit opgedien word nie. Roer dit dan goed en sit dit voor saam met rys en suurlemoen.

Hierdie gereg moet sterk met peper gegeur word.

Skoonmaak van waterblommetjies:

Week die waterblommetjies oornag in soutwater en spoel dit dan baie deeglik af. Maak die blommetjies en blare baie goed skoon deur alle sand en ander vuilighede te verwyder. Verwyder ook die harde deeltjies van die blomme of blaartjies.

Pork with Paprika, Mushrooms and Sour Cream

Makes 4 – 6 servings

From:  Adapted from combining & modifying recipes from Fine Cooking & Martha Stewart, by Kalyn Denny (KalynsKitchen.com)

500g – 1 kg pork steak, cubed

1T + 1T sweet paprika (Hungarian / Spanish in a tin for best flavour) ☺

Salt & freshly ground black pepper

2 – 3 T olive oil

1 punnet brown mushrooms, sliced

1 onion, sliced into rings

1 T finely minced garlic

½ tsp dried thyme

1 can petite diced tomatoes (Cherry tomatoes)

½ cup chicken stock

2/3 cup sour cream

1. Put pork in a bowl and toss with 1T sweet paprika, salt, and freshly ground black pepper

2. Heat 1 T olive oil in a heavy frying pan with a tight fitting lid. Brown pork over medium heat, turning several times so all sides is nicely browned, about 5 – 6 minutes. Remove pork to another dish and add 1 T more oil to the pan, add sliced mushrooms and cook until soft. Remove mushrooms to the same dish with the pork.

3. Add a little more oil, then add chopped onion and cook about 3 -5 minutes. Then add minced garlic, other 1 T paprika, dried thyme and cook for 1 -2 minutes.

4. Add petite tomatoes with juice and chicken stock, bring to a simmer and cook about 10 minutes, or until the mixture is slightly thickened and flavours are nicely blended.

5. Add the browned pork and mushrooms back into the pan, cover and simmer for about 10 minutes more, or until the pork is hot and cooked through.

6. Turn of the heat and stir in the sour cream, and serve hot with rice

My notes for this recipe:

-add the sour cream just before eating

-your pan may become blackened during cooking, this is because of the paprika – this will loosen and “dissolve” when you cook the onions

-you can mix “regular” (Robertson’s) paprika with smoked Spanish paprika if preferred (I did!)

Pineapple & Honey Mustard Chicken

This is absolutely one of my favourite chicken dishes! It is so easy and so fast to put together, all you have to do is to cook some rice (there's lots of sauce!) and make a salad while you wait for it to bake. That's it.  
From: "Shortcuts to Flavour" - Quick meals from the grocery cupboard, by Deona Tait

Ingredients:

6 - 8 chicken pieces

Salt & Pepper

Ina Paarman's Honey Mustard Cook-in Sauce (200 ml)

1 tub cream (250 ml)

½ cup mayonnaise*

1 x 440 g tin pineapple pieces

2 onions, sliced

2 big cloves garlic, crushed 

METHOD

1. Preheat oven to 180°C

2. Put the chicken pieces in a casserole dish, season with salt and pepper and put aside

3. Fry the onions and garlic in a little oil until onion is translucent, and spoon over the chicken pieces

4. Mix together the rest of the ingredients and pour over the chicken and onions

5. Bake uncovered for 1 hour or until done

6. Serve with rice

*I prefer Nola mayonnaise because it gives a "sweeter" taste, but you can use any mayonnaise you like, e.g. Crosse & Blackwell, which gives the dish a slightly more "sour" zing.