Sweet and Sour Onions

These onions can be prepared in advance, stored in a Mason Jar and kept in the fridge for up to 5 days. Although they are great served at room temperature, they are better reheated before serving. If served with a braai, they can be eaten just like pickled onions.

Ingredients:

24-30 pickling onions, washed but unpeeled

1 clove garlic, crushed

½ chicken stock cube

60ml soft brown sugar

60ml dark vinegar

45ml tomato sauce

10ml soy sauce

15ml cornflour

125ml cold water

Method:

With just enough water to cover, combine onions, garlic and chicken stock in a medium saucepan. Cover and bring to the boil; cook for three minutes. Drain onions with a slotted spoon; refresh under cold water. Reserve the cooking liquid.

When cool enough to handle, remove the skins and return them to the cooking liquid, where they will add colour and flavour to the sauce. Boil and reduce the liquid to about 125ml; strain and discard the skins.

Return onions to the cooking liquid; add vinegar, sugar, tomato sauce, soy sauce and cornflour slaked with 125ml cold water. Bring to the boil and simmer, stirring gently for about 5 minutes until the sauce is smooth and thickened, and the onions are crisp-tender. Serve hot or allow to cool and store in the fridge until required.

Sweet and Sour Chicken

Sweet and Sour Chicken

Ingredients:

4 skinless chicken breasts

15ml olive oil

1 onion, peeled and sliced

3 mixed peppers, sliced

1 x 435g pineapple chunks in natural juice

15ml cornflour

30ml tomato sauce

15ml light soy sauce

30ml white wine vinegar

125ml water

Salt and freshly ground black pepper

Method:

Heat the oil in a wok or large frying pan. Cook the chicken breasts for 10 minutes, turning occasionally to ensure they are cooked through. Remove from the wok and set aside.

Stir-fry the onion and peppers over a high heat for 2-3 minutes. Strain the pineapple pieces, reserving the juices. Add the pieces to the pan and cook for a further 1-2 minutes.

Mix the cornflour with a little of the reserved juice to make a paste. Stir in the remaining juice, tomato sauce, soy sauce, vinegar, water and seasoning. Pour into the pan with the vegetables and bring to the boil, stirring until the sauce thickens.

Cut the cooked chicken into bite size pieces and stir into the vegetables and sauce. Simmer for 5 minutes to meld the flavours into the chicken.

Serve immediately with rice or noodles.

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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.