Roast Chicken Spice / Rub - Two Recipes

 RECIPE 1:

1 TBS celery flakes

1 TBS kosher salt

1 TBS paprika

1 TBS garlic powder

1 TBS onion powder

1 TBS thyme

2 tsp sage

1 1/2 tsp ground black pepper

1 1/2 tsp rosemary

1/2 tsp cayenne pepper

Image by Ralf from Pixabay

RECIPE 2:

1 TBS paprika

2 tsp sage

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1/4 tsp cayenne 

1 tsp salt

Classic BBQ Sauce for Chicken

 A quick BBQ sauce for your next chicken braai!

INGREDIENTS

1/4 c tomato sauce

2 TBS Worcester sauce

2 TBS Apple Cider Vinegar

1 TBS brown sugar 

1 tsp smoked paprika

1/2 tsp chilli flakes

1 tsp salt

1/2 tsp black pepper

Whisk all together and pour over prepared chicken pieces. 

Cover with clingwrap and let marinade for at least 30 minutes. Longer is better of course.

Goulash

 Perfect for cold winter days! But actually it's perfect for any night you feel like a hearty stew.

Serves 3 - 4 people

Image by RitaE from Pixabay

INGREDIENTS

about 600 - 700 g beef goulash cubes, dusted with flour

1 can whole / chopped peeled tomatoes

2 TBS tomato paste

1 punnet mushrooms, sliced

1 cup beef stock (or half beef stock & half red wine)

1 onion, chopped

2 cloves garlic, crushed

1 chilli, chopped (or 1 -2 tsp chilli sauce)

1 TBS regular/sweet paprika

1 tsp smoked paprika 

1 large potato, peeled and cubed

Salt and pepper

*sour cream

*parsley, chopped

METHOD

1. Heat oil in a saucepan over low-medium heat and brown beef cubes. Remove and set aside.
2. Sauté the onion and garlic and chilli (or chilli sauce) until softened
3. Add the paprika and tomato paste and keep stirring, you don't want the paprika to burn
4. Add the mushrooms and fry until mushrooms are soft. Add the beef back to the pan
5. Add the canned tomatoes; beef stock/ or red wine and salt and pepper. Add the cubed potato. Stir well
6. Lower the heat and let simmer for 1 1/2 hours or until beef are soft and potato cooked

Serve with rice, and a side salad or even roasted veggies. Bread will also be great to help mop up that sauce!

*Serve topped with sour cream and chopped parsley if preferred - actually you should, because it really makes a difference! 

Some people prefer to serve goulash over pasta noodles or couscous. I sometimes serve mine over couscous.

Hunan Sauce for Stir Fry

 I can't remember where I got this recipe from, but it's really one of the best ever sauces for beef stir fry! 

Image by Dean Page (idahoharleydude) from Pixabay

INGREDIENTS

1 TBS sesame oil

1/2 cup beef stock

3 TBS soy sauce

dash fish sauce

1 TBS vinegar

2 TBS brown sugar

1 - 2 TBS chilli sauce (1 - 2 tsp if you like it less hot!)

1 tsp maizena 

METHOD

1. Whisk all the ingredients together. 

2. Add to cooked stir fry and keep stirring until the sauce thickens.

ENJOY! 

Kentucky 11 Herbs & Spices

 I found this recipe on the Web, no one knows if it's really the Colonel's secret spices recipe. Nonetheless, it is fabulous and takes your fried chicken to the next level!

Image by 2SIF Farooqui from Pixabay

INGREDIENTS

2/3 tsp salt

1/2 tsp thyme

1/2 tsp basil

1/3 tsp oreganum

1 tsp celery salt

1 tsp black pepper compound

1 tsp mustard powder

4 tsp paprika

2 tsp garlic salt

1 tsp ginger

3 tsp white pepper

Mix all these together with 2 cups of flour. 

I'm not giving an actual recipe how to make the chicken, but what I do is to coat the chicken pieces with buttermilk and leave it to marinate for as long as possible. Shake a little off and then I dredge the pieces in the flour mix, and fry.

Southern "Comeback Sauce"

 A spicy sauce that goes well with fried chicken and can also be used as a hamburger sauce. Maybe even for fries!

Image by 2SIF Farooqui from Pixabay

INGREDIENTS

1/2 cup mayonnaise

2 TBS tomato sauce

1 - 2 TBS hot sauce

1 tsp Worcester sauce

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch of black pepper

Whisk all the ingredients together and let stand for half an hour before using. This will give the ingredients time to marry. 

Pumpkin Tart

 A South African favourite! Easy to make and delicious. It is a small recipe, so will only be enough for 2 or 3 people. 

INGREDIENTS

2 eggs

80 ml sugar

125 ml (1/2 cup) all-purpose flour

10 ml baking powder

pinch of salt

375 g cooked pumpkin, mashed

125 ml (1/2 cup) milk 

FOR THE SAUCE

80 ml sugar

80 ml milk

40 ml butter

5 ml vanilla essence

METHOD

1. Beat the eggs and sugar together. Heat the oven to 180 degrees Celsius.

2. Sift the flour, baking powder and salt together. Add the egg mixture and mix well.

3. Combine the pumpkin and milk and add to the flour mixture. Mix well.

4. Spoon into a greased ovenproof casserole dish and bake for 30 minutes.

SAUCE

While the tart is baking, make the sauce:

1. Heat the sugar, milk and butter together over low heat, stirring to dissolve the sugar.

2. Add the vanilla essence and stir. 

3. Pour over tart when it comes out of the oven. 

Bokkie's Quick & Easy Peppermint Crisp Tart

 There are millions of recipes for this tart, and all excellent I'm sure! My recipe is a simple and easy and quick one, and I'm most definitely not saying mine is the "best". But I can promise you, you will be very happy and satisfied! Very! If it lasts more than a day, I will be surprised! In my house it doesn't! 

Makes 1 medium tart

INGREDIENTS

1 x  packet Tennis Biscuits, crushed

2 TBS butter, melted

2 - 3 Peppermint Crisp Chocolates* grated

250 ml fresh cream

1 can Caramel Treat

METHOD

• Crush the biscuits until very fine, and add 2 TBS melted butter and mix well. Press firmly onto the bottom of a medium size tart dish and let cool in fridge
• Whip the cream with your electric beater until stiff and add the caramel and whip until well combined
• Add the grated peppermint crisp (leaving a bit for the topping)
• Spoon onto the crust and sprinkle the leftover chocolate over
• Put into the fridge for at least an hour before serving

NOTES

*The real Peppermint Crisp chocolate from Nestle are ridiculously expensive! If you can afford it or get on special, it really really is the best. But, Cadbury's mint chocolate (the 88g slab) is not a bad second and you can just use that.

You can also use Orley Whip if you don't want to go through the trouble of whipping fresh cream.

If you want to, you can also put a layer of tennis biscuits after a layer of filling and ending with filling. 

Steak and Guinness Pie

The ultimate comfort food when the weather is miserable! There are many versions of this classic Irish stew, but all in all, the secret is low and slow cooking. At least 2 hours to get that meat super tender. 

Serves 3 - 4

INGREDIENTS

2 TBS olive oil

500 - 600g chuck steak / boneless short rib or beef shin/rump steak or other stew beef

salt & pepper to taste

2 garlic cloves, crushed

1 onion, chopped

3 TBS flour

1 can Guinness Beer (about 440ml)

1 sachet tomato paste (4 TBS)

1 1/2 cups chicken stock (or beef stock)

2 carrots, peeled and cut into slices

Celery, cut into pieces (about 2 large stalks)

2 bay leaves

3 sprigs thyme / 1/2 tsp dried thyme

1 roll Puff Pastry, defrosted

1 Free range egg, beaten

INSTRUCTIONS

1. Cut the beef into chunks (not bite size pieces) and sprinkle with salt and pepper

2. Heat oil in a heavy based pot (or cast iron pot) over high heat. Add the beef in batches and brown. Remove and put on a plate

3. Lower heat to medium. Add garlic and onion and fry until soft. Add carrots and garlic and stir for a minute or two

4. Add flour, stirring until flour is absorbed

5. Add Guinness, chicken stock, tomato paste. Stir through and add bay leaves and thyme

6. Return beef to the pan. Cover and let simmer over low heat for about 2 hours until the meat is very tender

7. Remove the lid and simmer for about 20 minutes or so, until nice and thickened. If not thick enough, make a slurry with Maizena (cornstarch). The stew consistency shouldn't be too watery

8. Switch off the heat and let stew cool a little bit. Then spoon the stew into a greased casserole dish. Preheat the oven to 200 degrees Celsius (fan assisted)

9. Roll the puff pastry out on a lightly floured surface and carefully put pastry onto the top of the filling. Press the edges firmly against the casserole dish with a fork, and brush the pastry with beaten egg. Make a cross in the middle of the pie to let steam escape. Use any leftover pastry (if you had to cut off pieces to make it fit) to make shapes if you like, just be sure to brush them nicely with the egg. 

10. Bake for about 30 - 35 minutes. Serve with mashed potatoes, and a nice garden salad if preferred. 

Cremora Tart

 A South African favourite fridge tart! SUPER easy and SUPER quick to make! It's delicious and almost taste like lemon cheesecake. You don't even taste the Cremora. 

Guaranteed - it won't last very long, once you have a piece - you will want more!

Makes 1 medium tart

INGREDIENTS

2 cups Cremora

1 packet Tennis biscuits

1/2 cup milk

1 x tin condensed milk

1/2 cup lemon juice - freshly squeezed is best! (about 2 - 3 lemons, depending on size)

100 g melted butter (about 7 TBS butter)

METHOD

1. Crush the Tennis biscuits until fine and add melted butter and mix well. Add mixture to a lightly buttered pie dish and press firmly to the bottom. Refrigerate for at least 30 minutes (or in the freezer for 5 - 10 minutes) to give the butter time to set.

2. In a large bowl mix together the Cremora and milk and whisk well until combined.

3. Add the condensed milk and whisk well.

4. Gradually add the lemon juice and whisk until the mixture thickens.

5. Pour over cooled biscuit base and refrigerate - at least 1 - 2 hours. 

6. The longer it stays in the fridge, the better it gets as the flavours develop. 

TOPPING IDEAS:

- Grated lemon rind & mint leaves

-Chocolate shavings 

-Berry coulis or caramel or whatever you feel like to put on top

NOTES:

If you don't have Tennis Biscuits, Ginger Biscuits will also work - giving a different flavour profile but also delicious. Marie Biscuits are also a good substitute. 

1 tsp Cinnamon can be added to the crust as well.

ENJOY! 

Baked Sweet Potato

 This is not actually a real recipe, just a method to make baked sweet potato. This is just my favourite way when I want to bake it, instead of the stovetop method.

1 - 2 sweet potatoes - depending on how many eaters are at the table!

Salt and pepper

Oil

METHOD

Preheat your oven to 200 degrees Celsius

After rinsing and drying your sweet potatoes, slice them in half and put them cut side up on a lined baking tray. 

Rub with oil all over.

Season with salt and pepper.

Bake for 30 minutes or until nicely browned on top and tender.

Serve with toppings of your choice, or just as is with a little bit of butter on top! 

Broccoli & Cheese Balls

 Quick and easy to make! Delicious as a snack or a side dish! 

INGREDIENTS

2 cups boiled/steamed broccoli

1 cup breadcrumbs

2 eggs

3/4 cup grated cheddar cheese 

2 cloves garlic, minced

1/4 tsp salt

Black pepper 

Oil 

METHOD

Cut the broccoli into small pieces and boil or steam until done. Drain well. Squeeze out any excess water.

Preheat the oven to 200 degrees Celsius.

Line an oven tray with baking paper.

Mix all the ingredients together except the oil. Make sure the broccoli is a bit mashed up before you add the rest of the ingredients.

Use a tablespoon to scoop up and then form into little balls. 

Spray or brush the balls with a little bit of oil and bake for 25 minutes until golden.

Serve with tomato sauce or sweet chilli sauce or just as is! 

Breakfast Pitas

 Quick and easy. Perfect for breakfast, or even an easy weekend night dinner! Adapt and change ingredients to suit your needs. No exact measurements here, this is just a guideline :-)

INGREDIENTS

Pita pockets, sliced in two - using the bottom part per person

Cheddar cheese / Mozzarella cheese / cream cheese (about 1/2 cup)*

1 - 2 Avocados cut into little blocks

2 eggs, hard boiled

Bacon strips, fried until crisp (you can also use your Air Fryer for this)

Salt and Pepper

Rocket / parsley / cilantro for garnish

Sour cream / mayonnaise 

Cherry tomatoes

METHOD

• Heat your oven to 180 degrees Celsius and line a baking sheet with baking paper
• Mix the cheese, salt and pepper together
• Spread some sour cream onto the pita pocket base and add the cheese mixture on top
• Bake for about 8 - 10 minutes until cheese is melted
• Add the rest of the toppings and serve

NOTES

- Use only one cheese or mix more than one together

- There are no exact measures for this recipe, feel free to adapt and play around with your favourite additives

Weiss' Scones

 The best scones ever! This is my friend's recipe and the only one I use to make scones. It can't get easier than this, and of course, it's delicious. 

Makes about 6 big scones

Image by elsasupport at Pixabay

INGREDIENTS

2 cups self-raising flour

1 1/2 tsp baking powder

2 medium size eggs or 1 jumbo egg

pinch of salt

1/2 - 3/4 cup cream / buttermilk / sour cream

METHOD

• Sift the flour, baking powder and salt together
• Dust your working area with some flour
• Preheat your oven to 200 degrees Celsius (fan assisted) or 180 degrees Celsius (normal oven)
• Grease a suitable baking sheet
• Beat the eggs and add the cream, add little by little to the flour mixture. The mixture shouldn't be runny but also not dry
• Shape the dough with your hands into a circle. No need to knead the dough
• Dip a glass / dedicated cookie cutter in flour and use this to make circle forms from the dough
• Shape the scones with your hands and add to baking sheet
• Brush with any remaining egg wash (or use a freshly beaten egg)
• Let stand for a few minutes to rise
• Bake for 7 - 8 minutes until nicely browned on top. Check for doneness and let cool a little before serving - buttered / jam and whipped cream or whatever takes your fancy! 

NOTES

• Use a glass with a smaller diameter or smaller cookie cutter for smaller scones
• Cream, buttermilk and sour cream all work equally well. Use what you have on hand. Personally I prefer buttermilk and sour cream :-) 

Image by Brandi Hasse at Pixabay

Quick Moroccan Chicken Pockets/Wraps

 INGREDIENTS

Pita pockets

Sour cream

Rocket leaves, chopped

Moroccan spice rub

Skinless, deboned chicken, cut into strips

Can lentils

Onion, finely chopped

1 - 2 Avocados, sliced into little blocks

Image by ha11ok on Pixabay

METHOD

1. Slice the chicken into strips, coat with spice rub, and leave aside. 

2. Prepare the onion and fry in heated oil, when golden and soft, add enough lentils to your preference and keep stirring. Don't burn the lentils, you just want them heated through.

3. Heat oil in a pan and fry the chicken until golden and crispy.

4. While heating the pita pockets, chop the rocket leaves and spread the pockets with sour cream on both sides (I toast my pita pockets in the toaster)

5. Add chicken; onion mixture; rocket leaves and Avo to your pita and enjoy! 

Serve with a side salad or home made chips, or some veggies if preferred.

Instead of pita pockets you can use wraps as well.