Easy recipe for tasty Brazilian Chicken

This is an easy and tasty recipe. Try it!

You will need:

·         1 onion chopped finely

·         1 cup dry-fry mixture ( ½cup boiling water with 1 tsp. chicken stock powder mixed into it, and ½ cup white wine)

·         4 chicken breast fillets, sliced into thin strips, across the grain

·         1 cup fruit chutney (mild or hot, to taste)

·         2 cups plain fat-free yoghurt

·         4 chives, chopped (optional, but nice)

·         Salt and pepper to taste

·         1 cup basmati rice, cooked in 4 cups water and a pinch of salt

How to prepare the dish:

1.       Put the rice and water on to cook for 10-15 minutes, stirring 2-3 times.

2.       Dry-fry onion in dry-fry mixture: In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom , make the dry-fry mixture (½ cup hot water,  1 tbsp. chicken stock powder and ½ cup wine, mixed together).  When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the dry-fry mixture (about 1 tbsp. at a time), to create very hot, scalding steam. Do not add so much fluid that the onions simmer - you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the dry-fry mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down until the fluid is evaporated and the onions are moist but no linger bubbling. When the fluid has evaporated, you have a pretty effective non-stick pan in which you can continue cooking.

3.       Add the chicken strips, and toss until sealed and cooked through (about 1 minute).

4.       Add the chutney and heat well while mixing.

5.       Remove from the heat and stir in the chives and yoghurt, allowing the yogurt to warm from the heat of the chutney (Cooking will make it curdle horribly).

6.       Serve immediately on rice, with creamed spinach sachets cooked in the microwave, and patty pans, which have washed and boiled for 5 minutes.

Enjoy,

Engela

Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Sauté the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

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How to Make Basic Pot Roast of Beef

Ingredients

·         2 kg whole rump steak

·         2 tbsp. flour

·         3 tbsp. sunflower oil

·         1 onion stuck with 2 whole cloves garlic

·         1 bay leaf

·         1 tsp. freshly ground black pepper

·         ½ tsp. salt

·         1½ tsp. thyme

·         1 cup beef broth

·         6 carrots cut into 5 cm lengths

·         12 small white onions peeled

·         2 small turnips, quartered

Preparation

1. Rub the meat with flour. Heat the oil in a heavy-based saucepan and sear all sides of the meat.

2. When well coloured, add the onion, bay leaf, pepper, salt, thyme and broth. Bring to the boil and simmer covered for 2 hours.

3. Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

4. Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

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How to make your own Salsa Fria

Salsa Fria is a Mexican relish of fresh raw vegetables. Use it with hamburgers, hot dogs or on meat sandwiches.

Ingredients

·         1 kg tomatoes, peeled, seeded and chopped

·         1 green pepper, chopped

·         1 onion, chopped

·         1 clove garlic, crushed

·         5 ml crushed red pepper

·         5 ml white pepper

·         25 ml fresh lemon juice

·         12.5 ml olive oil

Preparation

1. Mix all the ingredients together in a bowl.

2. Chill for several hours, and then drain through a strainer before serving.

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Lamb Herb and Onion Braise

Ingredients

·         1 tbsp. vegetable oil

·         4 onions; sliced

·         2 tbsp. red wine vinegar

·         750 g lean lamb; cut into 2 cm cubes

·         1 tbsp. Worcestershire sauce

·         250 ml red wine

·         250 ml beef stock

·         8 small potatoes

·         2 tbsp. chopped fresh thyme

·         1 tbsp. chopped fresh oregano

Preparation

1.       Heat half the oil in a saucepan over a low heat, add onions and vinegar and cook for 6-8 minutes whilst stirring or until onions are golden or caramelised. Remove from pan and set aside.

2.       Heat remaining oil in pan over a medium heat; add lamb and cook, stirring until brown on all sides. Return onions to pan, stir in Worcestershire sauce, wine and stock, cover and bring to simmering. Simmer, stirring occasionally for 35 minutes. Add potatoes and simmer for 10-15 minutes longer or until lamb and potatoes are tender. Stir in thyme and oregano and serve immediately.

Serves 4.

Engela