Honey Chilli Chicken

This is a quick and easy Chinese dish.

Ingredients:
1.5kg chicken, chopped into bite size pieces
flour
salt
oil for deep-frying
1 inch piece of root ginger, peeled and grated
30ml honey
10ml cornflour
85ml water
15ml Chinese chilli sauce
Juice of 1 lemon
10ml soy sauce
6 spring onions chopped

Method:
Coat the chicken pieces with flour that has been seasoned with salt.
Deep-fry the chicken in batches until golden brown.
Reduce the heat and cook for about 5 minutes or until the chicken is cooked through.
Remove from the oil and drain on absorbent kitchen paper.
Pour off excess oil, leaving about 15ml oil in the pan.
Add ginger and saute gently for about 1 minute.
Combine the cornflour, water, chilli sauce, lemon juice and soy sauce and add to the pan.
Stir until sauce boils and thickens.
Add the chicken to the sauce and stir for three minutes until the chicken is heated through and completely coated with sauce.
Add the spring onions, cooking for a further minute.
Serve with rice or noodles.

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Braaied Langoustines in Garlic & Parsley Marinade

Langoustines, when you can get them, are delicious.

Quick and easy on the braai or barbecue.

Ingredients:
100ml olive oil
50ml white wine vinegar
4 garlic cloves, crushed to a paste with the edge of a knife
small bunch parsley, leaves only, finely chopped
salt and freshly ground black pepper
24 langoustines, or tiger prawns, de-veined, cleaned, heads and shells removed (reserve the shells)

Method:
In a bowl, mix together the oil, white wine vinegar, garlic and parsley in a bowl.
Season, to taste, with salt and freshly ground black pepper.
Add the langoustines and reserved langoustine shells to the marinade mixture, cover and chill in the fridge for at least an hour.
Meanwhile, light the barbecue 30 minutes before you want to eat.
Soak 12 wooden skewers in water for 30 minutes, then shake off any excess water.
When the braai coals are ash-white and the langoustines have marinated, thread three langoustines onto each skewer and place onto the braai.
Cook, turning regularly and basting with the remaining marinade mixture, until pink and completely cooked through, then serve.

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Fat Rascals

These are like cookies, but fruity.

Great on their own or served with butter, clotted cream and strawberry jam.

Ingredients:
150g plain flour
150g self-raising flour
5ml baking powder
65g lard, diced
65g unsalted butter, diced
90g caster sugar
1 orange, zest only
1 lemon, zest only
1 tsp ground cinnamon
2ml freshly grated nutmeg
50g currants
50g raisins
50g sultanas
50ml double cream
2 free-range eggs, beaten
50g glacé cherries
50g blanched almonds
butter, clotted cream and strawberry jam to serve.

Method:
Preheat the oven to 200C (400F, Gas 6).
Line a baking tray with greaseproof paper.
Sieve the flours into a bowl and stir in the baking powder.
Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
Stir in the cream and half of the beaten egg until the mixtures comes together as a dough.
Cut the dough into six pieces, shape into large rounds, 2cm deep and place onto the prepared baking tray.
Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
Bake in the oven for 15-20 minutes, or until golden-brown.
Remove from the oven and set aside to cool slightly.
Serve warm with butter, clotted cream and jam.

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Double Gloucester Cheese Topped Scones

These are a great brunch treat.

Ingredients:
250g self raising flour
5ml dry mustard powder
2ml cayenne pepper
pinch salt
50g butter
100g extra mature Cheddar cheese, finely grated
1 egg, beaten
50-60ml milk
milk to glaze
Double Gloucester cheese, small amount grated to sprinkle on top of each scone.

Method:
Preheat the oven to 200C.
Sift flour, mustard, cayenne and salt into a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Stir in the Cheddar cheese and egg, then enough milk to form a soft dough.
Turn onto a floured surface, pat into a round and roll gently to 3.5cm thickness.
Cut into rounds with a biscuit cutter.
Place on a greased and floured baking sheet.
Brush with milk and sprinkle with Double Gloucester cheese.
Bake in preheated oven for about 15 minutes.
Put on a wire rack to cool.

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Goan Beef Curry

The only area of India you will find beef is in Goa.

The Goan cuisine was influenced by the Portuguese who went there for the spice trade.

The curries from the area are noted for the use of garlic and vinegar common to Portuguese cuisine.

This is quite a hot curry -

If you don't like it too hot use the lesser quantities shown for

green chillies and dried red chilli flakes.

Ingredients:
5 garlic cloves
45-60ml vegetable oil for frying
2 red onions, peeled and finely chopped
2 large tomatoes or 4 small tomatoes, finely chopped
4 green chillies (use 2 for less heat), finely chopped
30ml finely chopped fresh coriander leaves
12-15 peppercorns
30ml vinegar
15ml (use 5ml for less heat) dried red chilli flakes
1 inch piece fresh root ginger, peeled and grated
2-3ml cumin seeds
2-3ml turmeric
1kg stewing beef cit into 1 inch cubes
250ml water
salt to taste

Method:
Vigorously boil the garlic cloves in about a half a cup of water for 4-5 minutes, then remove and drain on absorbent paper. When cool, remove the skins - they should just pop off.
Heat the vegetable oil in a large pan and stir-fry the garlic (I leave the cloves whole, but you can chop them or make them into a paste if you prefer), onions, tomatoes, green chillies and coriander leaves for 5 minutes.
Pound the peppercorns in a pestle and mortar with about half of the vinegar until the pepper is finely ground.
Add to the pan the peppercorns and vinegar mixture, dried red chilli flakes, ginger, cumin seeds and turmeric and stir-fry for 2-3 minutes until the fragrance starts to come from the spices.
Add the meat and stir until it is coated with the curry mixture and browned. then add the water and mix well.
Cook on a slow simmer until the meat is tender, seasoning with salt to taste in the last 10 minutes of cooking.

Serve with rice,

sliced bananas - these will help to reduce the heat -

desiccated coconut, cucumber and mint raita and -

my favourite with a hot curry - apricot jam.

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Lobster Braai with Lime Chilli and Coriander Butter

We can't get Crayfish here in the UK

like the one's we caught on the Natal coast,

so we have to make do with Lobster.

They are great on the Braai or Barbecue.

Live lobsters can be killed humanely

by putting them in a plastic bag in the freezer for half an hour,

then piercing them between the eyes with a sharp knife.

Ingredients:
20-30ml chopped fresh coriander
1 garlic clove, chopped
1 lime, zest only
½ lime, juice only
1 red chilli, finely chopped
75g butter, softened
2 live lobsters, about ½kg each

Method:
Light the braai 30 minutes before you want to eat.
Meanwhile, in a bowl, mix together the chopped coriander, garlic, lime zest, lime juice and red chilli.
Beat in the softened butter until well combined.
Once the lobsters have been killed, cut each in half lengthways.
Discard the matter in the head section.
Remove and discard the sac behind the eyes.
Remove any green liver and the roe in the body section and discard.
Remove the claws, crack them and set aside.
When the flames have died down and the coals are ash-white, place the lobster claws onto the grill and braai for 5-6 minutes on each side, or until the claw meat is completely cooked through.
After turning the claws over to cook on the second side, add the lobster halves, cut-sides down, to the grill.
Braai the lobster halves for 3-4 minutes, then turn them over and continue to cook for a further 2-3 minutes, or until the lobster meat is cooked through. When the lobsters are cooked through, spoon the lime, chilli and coriander butter over the lobster meat.

NB: The lobster meat is cooked through when the flesh is firm and opaque and the shells have turned from dark blue to bright red.

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Blueberry Pancakes

It's a special day for my husband and I today

and I was after having something a bit special for breakfast,

so we had Blueberry Pancakes....

Yum yum!

Ingredients:
200g self-raising flour
1 tsp baking powder
Pinch of Salt
1 egg
300ml milk
knob butter
150g blueberries
sunflower oil or a little butter for cooking
maple syrup to serve

Method:
Mix together the flour, baking powder and a pinch of salt in a large bowl.
Beat the egg with the milk.
Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan.
Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7cm across.
Make two or three pancakes at a time.
Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter.
Serve with golden syrup and the rest of the blueberries.

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Smoked Fish Vol-Au-Vents

These make a great snack for a party.

Ingredients:
100g smoked cod, skinned and boned
2 eggs
15ml mayonnaise
15ml chopped fresh chives
15 ml chopped fresh parsley
5ml Dijon mustard
60ml grated strong Cheddar cheese
1 egg white
24 vol-au-vent cases

Method:
Preheat the oven to 180C.
Blend the cod, egg yolks and mayonnaise in a blender until smooth.
Transfer mixture to a bowl and stir in the herbs, mustard and cheese, blending well.
Beat the egg white in a bowl until soft peaks form. Fold in the fish mixture.
Spoon mixture into the vol-au-vent cases and place them on an oven tray.
Bake in a moderate oven for about 10 minutes or until lightly browned.
Serve hot.

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Brinjal and Sweet Pepper Double Cheese Terrine

This terrine needs to be made a day ahead of serving as it needs to be refrigerated overnight.

Great for picnics and braais or barbecues. Brinjal is also known as Aubergine. I like to use the Italian peppers as they are long and sweet, but you can use bell peppers; you'll just need more to coat the terrine pan.

Ingredients:
Coating for the Terrine:
2-3 large sweet Italian red peppers
2 large brinjals or aubergines
sea salt
80ml olive oil

Filling:
15ml olive oil
2 garlic cloves, crushed
15ml ground cumin
10ml caraway seeds
2ml cayenne pepper
250ml stale breadcrumbs
200g Feta Cheese, crumbled
200g mascarponi cheese

Method:
Preheat oven to 180C.

Prepare the peppers and brinjal or aubergines:
Quarter the peppers, remove the seeds and membranes and grill with the skin-sides up until the skin blisters and blackens. Place in a bowl and cover with cling film for 5 minutes, then remove the skins. They should come away quite easily.
Cut the brinjals or aubergines into 1cm slices and place on a wire rack, sprinkle with salt and leave for half an hour. Rinse under cold water and drain on absorbent kitchen paper.
Brush both sides of the brinjal slices with oil and fry until both sides are browned and the flesh is softened.

Make the filling:
Heat oil in a pan, add garlic and spices and cook, stirring, until fragrant; set aside to cool.
Combine the spice mixture with breadcrumbs and cheeses and mix to combine. I like to do this in a blender as it gives a nice smooth mixture.

To Build the Terrine:
Line the bottom of a buttered loaf pan with not quite half of the brinjal slices, overlapping them to cover the base with a complete layer. Line the sides of the pan with the peppers so they overlap the brinjal on the base and there is some overlap at the top.
Press the filling over the brinjal and peppers, folding the overlapping peppers over the mixture at the top.
Cover the top of the terrine with a layer of brinjal slices and press down firmly.
Cover the pan with foil, place terrine on an oven tray, top with another loaf pan half filled with water to press down on the mixture.
Bake in a moderate oven for about 40 minutes or until firm.

Refrigerate overnight, turn out on a plate and serve in slices.

Courgette Fritters

I love the taste of courgettes;

they are nutty and sweet

and are such a good accompaniment to almost any main course.

They make a great base for fritters.

Ingredients:
3 courgettes, grated
1 onion, grated
1 garlic clove, crushed
15ml olive oil for frying
2 eggs, beaten
100g gram flour
5ml garam masala

150g strong crumbly cheese - Cheddar, Feta or Lancashire

1 small green chilli, finely chopped

50ml fresh parsley or coriander chopped
50ml mint chopped
sea salt and freshly ground black pepper
vegetable oil for frying

Method:
Place the grated courgette and onion in a colander and leave for 10-15 minutes to drain.
Squeeze out any excess water.
Fry courgette, onion and crushed garlic in olive oil until cooked and just starting to brown.
Remove from the heat and allow to cool slightly.
Make a smooth batter with flour, garam masala and eggs. (Add a little milk if the batter seems too thick.)
Add the crumbled cheese, chilli, parsley, salt and pepper and blend in.
Finally add the cooked courgette and onion and blend until thoroughly mixed.
Heat a little vegetable oil in a frying pan and drop tablespoon-size portions of the mixture into the hot pan, a few at a time. Flip over when the first side is browned.
When cooked through and a little brown and crispy on the outside, remove from the pan and drain on kitchen paper.

These fritters freeze well and can be reheated in a hot oven from frozen.

When heating them from frozen, ensure they are piping hot all the way through.

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Sea Bream with Fennel and Blood Orange Salad

Sea Bream is a firm-fleshed white fish.

Its succulent flesh is ideal for grilling, baking or frying.

Red snapper or sea bass make good substitutes.

Fennel goes well with most fish.

Here the blood orange helps to break into the sweetness of the fish and the aniseed flavour from the fennel,

giving a warm and hearty taste to the dish.

Ingredients:
For the orange dressing
3 blood oranges, 1 peeled and segmented
zest and juice of 2 blood oranges
30ml white wine vinegar
100ml olive oil
fennel fronds (see below)

For the fennel and onion salad
2 fennel bulbs, thinly sliced, fronds reserved
1 red onion, peeled, sliced
75g black olives, stones removed, quartered length ways
30ml olive oil
30ml white wine vinegar

For the sea bream
45ml vegetable oil
2 whole sea bream, fillets removed

Method:
For the orange dressing
Heat the orange juice in a small saucepan and cook for 3-4 minutes, or until the volume of the liquid has reduced by two-thirds.
Stir in the zest, set aside to cool and then leave to chill in the fridge.
Put the orange segments into an airtight, heatproof plastic bag.
Place the bag into a small saucepan of boiling water for 10 seconds.
Carefully remove the bag from the water and gently press apart the segments with your fingers to make orange 'pearls'.
Add the orange pearls to the chilled, reduced orange juice.
Stir in the white wine vinegar, olive oil and half of the fennel fronds. Set aside.

For the fennel and onion salad
Place the sliced fennel and red onion into a bowl of iced water and set aside for 10 minutes. Drain, pat dry using kitchen paper and place into a large bowl.
Add two-thirds of the olives, the olive oil, white wine vinegar and remaining fennel fronds to the bowl and season, to taste, with salt.
Stir until well combined and set aside.

For the sea bream
Score the sea bream 4-5 times on the skin side and season, to taste, with salt and freshly ground black pepper.
Heat the oil in a frying pan and fry the fish, skin-side down, for 1-2 minutes on each side. Remove the fish from the pan and set aside to rest for two minutes.
To serve, drizzle some dressing around the edge of each of four serving plates.
Place a sea bream fillet, skin-side up, in the middle of the plate and top with the fennel and onion salad.
Scatter over the reserved olive pieces.

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Prawn and Spinach Stir-Fry

Delicious, healthy and quick!

Ingredients:
500g large raw prawns, peeled and deveined
30g ghee for frying
(if you can't get ghee, use unsalted butter with a little olive oil so as not to burn the butter)
3 garlic cloves, peeled and finely chopped
1 large onion, peeled and finely chopped
5ml garam masala
5ml ground coriander
5ml turmeric
a pinch of chilli powder to taste
15ml tomato puree
500g pack fresh baby spinach, washed and drained

Method:
Heat the ghee or butter and olive oil in a large frying pan, add the garlic and onion and fry gently until soft.
Add the spices and tomato puree and stir-fry for 4-5 minutes.
Stir in the spinach and sweat them down until soft.
Add the prawns and stir-fry until they turn pink and are well coated with the softened spinach, spices and sauce.
Serve at once on rice or noodles.

If you want to make a smaller quantity,

adjust the prawns and spinach,

but leave the other ingredient quantities the same.

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Crumbed Veal with Red Pepper Sauce

Veal, when you can get it, makes a special treat,

something perhaps to consider for a dinner with friends.

Serves 6

Crumbed Veal Steaks
Ingredients:
6x100g veal steaks
plain flour
2 eggs, lightly beaten
60ml milk
2 garlic cloves, crushed
275g stale bread crumbs
30ml fresh parsley, chopped
vegetable oil for shallow frying

Method:
Pound the veal with a meat mallet until thin.
Combine eggs, milk and garlic.
Combine breadcrumbs with chopped parsley.
Toss the steaks in flour, dip into egg mixture, then into herbed breadcrumbs.
Place on a tray, cover with cling film and refrigerate for half an hour.
Shallow fry the crumbed steaks in hot oil in batches until browned and tender.
Serve with Red Pepper Sauce.

Red Pepper Sauce
Ingredients:
3 large red peppers
15ml sugar

Method:
Quarter the peppers, removing the seeds and membranes.
Grill peppers, skin side up, until the skin blisters and blackens.
Place peppers in a blow and cover with cling film for 5 minutes.
Peel away the skins from each piece of pepper.
In a blender, blend until smooth.
Place blended peppers in a small pan with sugar and simmer, uncovered, until thickened.

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Bunya Ginger Chicken

Ginger is a great compliment to chicken.
The subtle spice of cumin and garam masala makes this a lovely warming dish.
I leave the chicken on the bone as it adds flavour to the meat.

Ingredients:
1 whole chicken chopped into manageable pieces on the bone,
or 6 chicken thighs chopped into 3 pieces each
50ml vegetable oil
3 garlic cloves, finely chopped
2 inch piece fresh root ginger, grated
5ml cumin powder
5ml garam masala
zest and juice of 1 lemon
juice of 1 lime (optional for extra zing)
250ml chicken stock
6 spring onions, finely chopped
sea salt and freshly ground black pepper
chopped fresh coriander leaves

Method:
Heat the vegetable oil in a frying pan and fry the chicken pieces until golden brown all over.
Season with sea salt and freshly ground black pepper.
Stir in the garlic, ginger, cumin and garam masala and stir-fry until the chicken is well coated.
Add the lemon zest, lemon juice, lime juice if using, and chicken stock.
Simmer gently until the chicken is tender.
Just before serving, take the pan off the heat and add the chopped spring onions, mixing them into the chicken. They do not need to cook, but leave to stand for 5 minutes so the sharp onion flavour can blend in.
Garnish with coriander leaves and serve with rice or Chinese noodles.

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Rosemary Braised Cabbage

This is cabbage to die for doll!

I'm not that fond of cabbage -

I went to boarding school, LOL -

But this is something else!

Using a mixture of cabbage and cauliflower or broccoli

makes colour, texture and taste more interesting.

Ingredients:
1 savoy cabbage, tough stalk removed and roughly chopped
30ml olive oil
6 rashers of smoked streaky bacon, cut across into 1 inch strips
15ml chopped fresh rosemary
2 garlic cloves, finely chopped
150ml chicken stock
1 small can chick peas
salt and freshly ground black pepper to taste
90g butter

Method:
Add the olive oil to a thick-based pan and fry off the bacon.
After a minute add the rosemary and garlic and mix to combine the flavours.
When the bacon is golden brown, add the cabbage and a little stock, put the lid on the pan and steam the cabbage for a minute or two.
Add the rest of your stock, season with salt and pepper and stir.
Replace the lid and simmer for 10-12 minutes, adding the chick peas after about 7 minutes.
When the cabbage is tender enough to eat but still holds its colour, take the pan off the heat. Drain off the vegetables and transfer to a hot serving dish.
Return the remaining stock in the pan to the heat and heat for about 5 minutes to reduce.
Take the pan off the heat and whisk in the butter.
Pour over the cabbage in the serving dish.
Leave for about 5 minutes before serving.

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Spiced Lamb Shanks

Shanks are one of the tastiest cuts of lamb.

Cooked slow with a spicy sauce, the meat just falls off the bone.

Serve with baby potatoes, mash, couscous or rice.

Ingredients:
4 lamb shanks
sea salt and freshly ground black pepper
10ml coriander seeds
2 fresh red chillies, chopped
15ml fresh rosemary, chopped
5ml dried marjoram
15ml flour
15ml olive oil
1 garlic clove, finely chopped
1 large carrot, finely diced
4 sticks celery, finely sliced
2 onions, finely chopped
30ml balsamic vinegar
175ml red wine
6 anchovy fillets
2 x 400g tins whole tomatoes
fresh basil and flat-leafed parsley, roughly chopped

Method:
preheat the oven to 180C (350F, Gas 5)
Season the lamb with sea salt and black pepper.
Using a pestle and mortar, smash up the coriander seeds and chilli.
Mix in the rosemary and dried marjoram.
Rub the shanks with this mixture and then dust each piece with flour.
Heat a thick-based casserole pan with the olive oil and brown the meat on all sides; remove from the pan and set aside.
Add the garlic, carrot, celery, onions and a pinch of salt; sweat the vegetables until softened.
Add the balsamic vinegar and allow it to reduce to a syrup.
Pour in the wine and allow to simmer for 2 minutes.
Add the anchovies and the tinned tomatoes. Keep the tomatoes whole.
Stir before returning the shanks to the pan.
Bring to the boil, put the lid on the pan and transfer to the oven for an hour and a half.
Remove the lid and cook for a further half an hour.
Check seasoning and stir in the basil and flat-leafed parsley.

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Sweet Chilli Sauce

This is a great accompaniment to chicken or fish,

or to be used as a dipping sauce with Chinese or Indian dishes.

Ingredients:
10ml chilli paste
60ml mild sweet chilli sauce
30ml honey
5ml light soy sauce
125ml chicken stock
10g butter

Method:
Combine all ingredientsd in a small pan.
Bring to the boil and simmer, stirring for 5-6 minutes.
As it cools, stir in the butter to give the sauce a glossy effect.

Hot and Spicy Fried Chicken

We all love fried chicken.

This is my version with a bit of a spicy blast.

Serve drizzled with Sweet Chilli Sauce.

Ingredients:
12 chicken thighs
1 cup flour
10ml ground coriander
15ml smoked paprika
10ml ground cumin
5ml chilli powder
10ml crushed dried chillies
vegetable oil for deep frying

Method:
Place chicken in a large pan, cover with cold water and bring to the boil.
Simmer uncovered for about 10 minutes until the chicken is almost cooked through.
Drain and cool.
Combine flour, spices and chillies in a bowl and mix well.
Dip chicken in cold water, then in flour mixture.
Deep-fry chicken in hot oil in batches until golden brown and cooked through.
Serve hot drizzled with Sweet Chilli Sauce.

Curried Beef Samoosas

Where I come from, these are a very popular snack.

Replace the beef mince with chicken,

or lentils for a vegetarian option.

Ingredients:
15ml vegetable oil
1 small onion finely chopped
1 garlic clove crushed
5ml cumin seed
15ml mild curry paste
1 green chilli finely chopped
150g minced beef
15ml fresh chopped coriander leaves
1 small potato finely chopped
80ml water
125g spinach chopped
16 samoosa wraps -
or 8 x21.5cm square spring roll wrappers -
or a roll of ready-made filo pastry.
1 egg lightly beaten
vegetable oil for deep frying

Method:
Heat oil in a pan, add onion, garlic, seeds, paste and chilli.
Cook until the onion is soft, stirring to ensure that nothing sticks to the base of the pan.
Add the beef and cook, stirring until browned.
Stir in coriander, potato and water and simmer, covered until the potato is tender.
Stir in the spinach and cook, uncovered until most of the liquid has evaporated.
Allow to cool.

For the wrappers - if using spring roll pastry, cut each wrap in half. If using filo pastry, use two layers at a time and cut each sheet into three or four strips across the sheets depending on the size of the samoosa you wish to make.

I find filo pastry works well as I have not found a supply of samoosa wraps here in the UK and don't have any handy Chinese stores where we live.

Spoon about a tablespoonful of beef mixture onto the end of each wrap and fold up the triangular samoosa. Brush the last bit of the wrap with egg and fold around the pastry to seal.
Deep-fry the samoosas in hot oil until golden brown; drain on absorbent kitchen paper.
Serve hot or cold.

Chicken and Asparagus Rolls

This is a great way to use up that left over roast chicken from Sunday lunch.

These little pastries are delicious served as snacks,

or you can make them bigger and have them as part of a meal.

These can be prepared about 3 hours before serving, but are nicest served hot.

Ingredients:
4 sheets ready rolled puff pastry
250ml chopped cooked chicken
125ml chopped and drained canned asparagus
30ml double cream
lemon juice
30ml chopped fresh chives
50g strong cheddar cheese, or some other tasty cheese, grated
1 egg lightly beaten

Method:
Preheat oven to 200C
Cut each pastry sheet into 4 strips, cut each strip to give 3 rectangles.
Roll each rectangle on a lightly floured surface to an 8cm x 10cm rectangle.
Whisk the cream with a couple of drops of lemon juice to give it a sour cream taste.
Combine chicken, asparagus, soured cream, chives and cheese in a bowl.
Spoon a teaspoon of mixture onto each piece of pastry, lightly brush edges with egg and fold in long sides and ends. Place pastries on a baking-paper lined baking tray seam side down.
Bake for about 15 minutes, or until lightly browned.

Salmon and Polenta Muffins

These are great served hot for breakfast or brunch.

Ingredients:
250ml cup polenta meal
125ml self-raising flour
30ml castor sugar
1 egg
250ml buttermilk
2 eggs, extra
125ml double cream
210g can salmon, drained and flaked
130g can corn kernels, drained
2ml paprika

Method:
Preheat oven to 180C (350F).
Combine polenta meal, flour and sugar in a bowl.
Combine buttermilk and 1 egg in a jug and whisk.
Mix buttermilk mixture into the dry ingredients with a spatula.
Whisk extra eggs and double cream in another bowl until combined.
Stir in salmon, corn kernels and paprika.
Line a muffin pan with paper cases.
Spoon 1 tablespoonful of cornmeal mixture into each paper-case and top with 1 tablespoonful of salmon mixture.
Bake for 20-25 minutes until muffins are lightly browned.
Serve hot, or cool and cut open and fill with cream whipped with a pinch of paprika.

Chinese Lemon Chicken

With a subtle Oriental flavour,

this delicious chicken dish is quick and easy to make.

Ingredients:
4 whole chicken breasts (or 4 chicken thighs)
125ml cornflour
45ml water
4 egg yolks
salt and pepper to season
6 spring onions
oil for deep frying

Method:
Pound the chicken out slightly, then cut into goujons.
Put the cornflour into a bowl, gradually add water and lightly beaten egg yolks, season with salt and pepper and mix well.
Dip the chicken into the batter and drain off any excess.
Put a few pieces of chicken at a time into deep hot oil and fry until lightly golden brown and cooked through.
Drain on kitchen paper and keep warm while cooking remaining chicken.
Serve with Chinese noodles. Sprinkle with chopped spring onions and spoon hot lemon sauce on the top.

Lemon Sauce:
125ml lemon juice
2 chicken stock cubes
30ml cornflour
30ml honey
45ml soft brown sugar (demerara)
5ml grated ginger root
zest of one lemon
400ml water

Combine the sauce ingredients in a sauce pan.
Stir over low heat until the sauce boils and thickens.

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Basmati Pilau

A wonderful accompaniment to Indain dishes.

Ingredients:
500ml basmati rice
45ml vegetable oil
1 stick of Indian cinnamon
5 cardamom pods, lightly crushed
2 bay leaves
half an onion chopped
25g finely chopped fresh dill
650ml chicken stock

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Rinse the rice and drain well.
Place drained rice in a bowl and cover generously with water. Set aside for 30 minutes to soak, then drain well again.
In a heavy based pan with a tight fitting lid, heat the oil over a medium heat. When the oil is hot, add the cinnamin, cardamom and bay leaves and fry for 5-10 seconds.
Add the onion and fry for 4-5 minutes, stiring regularly until they are coloured. Do not burn.
Add the soaked, drained rice and the dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, until the rice is coated in the oil and has begun to cook.
Add the stock and bring to the boil. Season to taste with salt then cover with a lid.
Reduce the heat to its lowest setting and cook the rice for 20-25 minutes until the rice is tender.

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Braised Lamb Shanks In Yoghurt Sauce

Lamb shanks are one of the forgotten cuts of lamb,

so delicious as long as they are cooked slowly.

This is gorgeous served with Basmati Pilau or a Savoury Rice.

~~~

Ingredients:

4 lamb shanks

10ml salt

freshly ground black pepper

5 inch piece of fresh ginger root, peeled and coarsely chopped

8 garlic cloves, peeled and coarsely chopped

500ml cold water

40ml olive oil

10ml cumin seed

5ml whole cloves

4 medium-sized Indian cinnamon sticks

10ml whole black peppercorns

500ml plain yoghurt

20ml coriander seed, ground to a coarse powder

7.5ml cayenne pepper or chilli powder

2.5ml ground turmeric

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Method:

Preheat the oven to 160C (325F, Gas 3)

Season the lamb shanks with 2.5ml of the salt and freshly ground pepper to taste. Pat the seasoning into the meat.

In a food processor, blend the ginger, garlic and 50ml of the water to a smooth paste. Set aside.

Heat the oil in a large, ovenproof pan (choose one that has a tight fitting lid) over a high heat. When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning to brown on all sides. Remove the shanks form the pan and set aside.

Add the cumin, cloves, cinnamon and peppercorns to the pan you have just used and fry for 10-15 seconds until fragrant.

Add the ginger and garlic paste and stir well. Fry for a few minutes, stiring so as not to let the paste burn.

Remove the pan from the heat and allow the contents to cool slightly, then stir in the yoghurt. Stir until well combined, then add the remaining water and stir again to combine.

Return the pan to the heat and add the ground coriander, chilli powder or cayenne pepper, turmeric and the remaining salt. stir well to combine.

Return the lamb shanks to the pan and ensure that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with its lid and transfer to the oven and bake slowly for three hours, turning the shanks over every half an hour.

Remove the pan from the oven, remove the lid, place the pan on the heat and bring the yoghurt mixture to the boil. Reduce the heat and baste the lamb shanks regularly as you simmer for 6-7 minutes to reduce and thicken the sauce.

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Serve with rice.

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Golden Penny Salad

You could also call this "Sweet and Sour Carrots"

but "Golden Penny Salad" sounds so much more exciting.

We used to take this with us to braais when we were in Durban;

it always went down well.

Ingredients:
1kg Carrots, sliced.
1 Green Pepper, cut into strips.
2 Onions, sliced.
250ml tomato puree.
200ml white vinegar.
50ml vegetable oil.
10ml Worcestershire sauce.
250ml sugar.
5ml grainy mustard.
5ml Sea Salt
freshly ground black pepper to taste.

Method:
Boil the carrots until they are cooked but still firm, and drain.
Arrange the carrots, green pepper and onion in layers in a bowl, ending with a layer of carrots.
In a saucepan, mix together the remaining ingredients.
Bring to the boil for 2 minutes, stiring constantly.
Pour the liquid over the salad and allow to cool.
Cover the bowl with cling film and marinate in the fridge for a day or two.

Green Tomato Chutney

This is great as an accompaniment to a braai or barbecue, or with curry, fish or chicken.

Ingredients:
175g light brown sugar
150ml white wine vinegar1 shallot, peeled, finely chopped
1 garlic clove, peeled, finely chopped
2cm piece fresh root ginger, peeled, finely grated
1 red chilli, finely chopped
125g sultanas
600g 5oz green tomatoes, quartered

Method:
Heat the sugar in a frying pan until the sugar melts and caramelises.
Add the white wine vinegar, shallots, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil.
Reduce the heat and simmer for 1 hour, or until the chutney has thickened.

Maple Syrup Glazed New Potato Salad

This salad is great to serve at a braai or barbecue with steak, chops, or boereworse.

Ingredients:
4 slices of pancetta or streaky bacon.
400g new potatoes.
8 pearl onions or pickling onions.
2 cloves of garlic chopped.
4 sprigs fresh thyme.
15ml olive oil.
25g unsalted butter.
45ml maple syrup.


Method:
Preheat the oven to 220C/425F/Gas 7.
Lay the pancetta slices onto a baking tray and place another baking tray on top.
Bake for 10-12 minutes, or until the pancetta is crisp and golden-brown.
Set the pancetta aside until completely cool, still sandwiched between the trays to keep the pancetta flat.
Cook the potatoes in a saucepan of boiling water for 15-20 minutes, or until just tender.
Drain the potatoes, place them into cold water to stop the cooking process and set aside.
Place a piece of aluminium foil on a baking tray and place the potatoes, onions and garlic in the centre of the foil.
Drizzle over 1 tablespoon of the olive oil and the maple syrup, dot the butter over the onions and potatoes, sprinkle over the thyme leaves and season with salt and freshly ground black pepper.
Fold the tin foil over to make a parcel and seal all around the edges.
Bake the parcel for 15 minutes, or until the onions are soft and glazed.
Remove from the oven and set aside to cool slightly.
Transfer the contents of the tinfoil parcel to a salad bowl, drizzling any caramel over the top.
Break the pancetta or bacon into crispy bits and sprinkle over the salad.
Serve warm.

Brinjal Pate

Better known as Baba Ganoush, this brinjal or aubergine pate can be served as a pate or dip with tortilla chips, potato chips or savoury crackers. It also goes great with steak or lamb chops as a thick sauce.

Ingredients:
1 large brinjal (aubergine)
1 clove of garlic
Juice and zest of half a lemon
15ml green Italian pesto - basil or coriander works well
5ml sesame oil
15ml sesame seeds
2.5ml Cayenne pepper
Sea salt and freshly ground black pepper to season.

Method:
Preheat the oven to 200C.
Wipe the brinjal (aubergine) and prick it all over with a fork.
Cook the brinjal in the oven for about half an hour, or until the flesh feels soft and the skin is blackened. Set aside until cool enough to handle.
Place all the rest of the ingredients in a blender or food processor.
When cool enough to handle, peel and discard the skin of the brinjal. Add the flesh to the blender or food processor, season with salt and freshly ground pepper and blend until smooth. Transfer to a bowl, cover with cling film and leave for a few hours for the flavours to develop.
.
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Devilled Beef Marinade

Inspired by an old English method for preserving meat,

this marinade is great for steaks on the Braai (or Barbecue).

If you like it spicy, increase the Cayenne Pepper.

Ingredients:

15ml English mustard

60ml wholegrain French mustard

5ml ground allspice

90ml Worcestershire Sauce

60ml honey

30ml hot horseradish

10ml Cayenne pepper

45ml vegetable oil

150ml strong stout

.

Method:

Blend all the ingredients.

Place the meat in a marinating dish and pour over the meat, making sure that all its surfaces are covered. Refrigerate overnight for large pieces of meat, or for at least 3 hours for individual steaks. The longer it's in the marinade the more flavour it will have. Turn the meat in the marinade from time to time to ensure flavour penetration.

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Hanneica's Blueberry Muffins

One of my favourite breakfasts.

Ingredients:
375ml (one and a half cups) of flour
15ml Baking Powder
2ml salt
150g caster sugar
40g dessicated coconut
175ml milk (or hazelnut flavoured yoghurt - I use a small tub [150g] mixed with 25ml milk)
1 egg
100ml vegetable oil
5ml vanilla extract.
1 cup frozen blueberries.

Method:
Preheat the oven to 200C (Gas 6, 400F).
Mix together the dry ingredients in a large bowl.
Measure the milk - or yoghurt - into a measuring jug.
Add to that the egg, oil and vanilla and whisk well.
Mix the milk mixture into the dry ingredients with a spatula.
Mix in the blueberries, reserving a few to go on the top of each muffin.
Spoon the mixture equally between 10-12 paper muffin cases and top each with one or two blueberries.
Place in the oven and cook for 20-25 minutes

Serve warm or store in an airtight container for later consumption.

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Courgette and Cheddar Cheese Muffins

These muffins make a great breakfast or brunch treat.

Quantity makes 6 Muffins

.

Ingredients:

150g self-raising flour

75g rolled oats

7.5ml English mustard powder

2.5ml bicarbonate of soda

200g courgette, grated

150g strong cheddar cheese, grated

75ml milk

1 egg

75ml vegetable oil

.

Method:

Heat the oven to 180C (Gas 4, 350F)

Mix together the dry ingredients and add the courgette and cheese.

Reserve a little cheese for topping.

Whisk the milk, egg and oil. Add to the dry ingredients and mix together with a spatula.

Spoon into 6 large paper muffin cases and top each with a little cheese.

Place in the oven and cook for 25-30 minutes.

Serve warm or store in an airtight container to eat later.

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Welcome to Hanneica's Kitchen

Hello friends -

I'm so glad you have come to visit my kitchen.

Those who know me will now that I'm passionate about good food,

And I absolutely love feeding people.

I'm always looking for something new to cook,

and I hope that you are too.

I created "Hanneica's Kitchen"

so I could share with you all the food I love to make.

Feel free to browse my archive - as it grows.

I truly hope you will enjoy cooking my recipes.

Bon Apetit!

Hanneica