Spicy yoghurt chicken

Tags

cape malay, Chicken, rainbow nation, South Africa, spicy, yoghurt

This is a Cape Malay classic recipe that is so easy and yet so flavourful. The smell of the spices cooking will have everyone waiting around the table for the meal to be ready. If you do not have Greek yoghurt, regular plain yoghurt will do but the sauce will be thinner. It might not be the prettiest looking dish but it is one of my favourite go to recipes.

Serves 4

Ingredients:

4 chicken legs (thigh and drumstick)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
3 cloves garlic, crushed (optional)
1 teaspoon ground ginger
Salt and freshly ground black pepper
500ml / 2 cups hot water
375 ml / 1 1/2 cups natural Greek yoghurt
Fresh cilantro, roughly chopped
1 teaspoon turmeric
1 teaspoon garam masala

Preparation:

Heat the butter and oil in a large, heavy bottomed pan
Sauté the onion until translucent and starting to colour slightly
Add the garlic, ginger, salt and pepper and cook for about 5 minutes over medium low heat
Add the chicken portions and brown well
Pour in the hot water and simmer for about 45 minutes
Add the yoghurt, cilantro, turmeric and garam masala and stir well to combine all
Do not allow to boil but cook gently for 1 to 2 minutes to heat the sauce
Serve with rice or naan bread and some chutney
Enjoy!

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Peppermint Crisp Tart

Tags

dessert, fridge cake, peppermint, peppermint crisp tart, rainbow nation, South Africa

 

For many South Africans Peppermint Crisp is deeply nostalgic. Why? It’s probably got a lot to do with Peppermint Crisp tart – a lusciously creamy dessert that’s graced the table of countless South Africans over the years. Not only is it downright delicious, it’s also dead easy to make! A base of coconut-y Tennis Biscuits holds a rich and indulgent filling of whipped cream, caramel and sometimes condensed milk… topped off with crushed up pieces of a Peppermint Crisp chocolate bar. What’s not to love?

For those of you that are not South African or have never eaten one of these scrumptious and decadent desserts, fear not, you no longer have to feel deprived. Simply make your own.

The traditional recipe combines Orley Whip (similar to single cream, whips up to three times its original volume and can be stored in the fridge for up to three months) with Caramel Treat (caramelised condensed milk) and Peppermint Crisp (a chocolate bar from Nestle that features a filling of tightly packed, long and very brittle tubes of bright green mint-flavoured candy – tastes madly minty), layered with Tennis biscuits (shortbread-ish coconut-flavoured cookies).

You can substitute whipping cream for Orley Whip, American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk or if in France, used a jar of confiture de lait. For the biscuits, any shortbready biscuit with a bit of added coconut will do but for the peppermint crisp, that you will need to buy from a shop that sells South African products.

 

Serves 6 to 8

Ingredients:

 

• 200 g /  7 oz Tennis biscuits
• 125 g / 8 tablespoons butter, melted
• 250ml /1 cup cream, whipped to soft peaks
• 360 g / 12 oz tin Caramel Treat (I used 1 jar Bonne Maman confiture de lait)
• 150 g / 5oz Peppermint Crisp chocolate, roughly chopped

 

Preparation:

Place the biscuits in a food processor and whiz until reduced to fine crumbs
Add the melted butter
Blend together until the biscuits are fine and coated with butter
Press the biscuit crumbs into a springform cake tin or a pie dish (9″ / 23cm) and chill for 30 minutes
Stir 2 tablespoons whipped cream into the caramel, then spread over the biscuit crust
Spread the remaining cream over the tart
Sprinkle over the chocolate
Place in refrigerator until ready to serve
Enjoy!

 

 

Sweetcorn bake

Tags

corn, creamed corn, rainbow nation, side dish, South Africa, sweetcorn

It’s been a while since I posted a South African recipe. I am not sure why I had not shared this one with you yet as it is one of my favourites. It is very versatile and works perfectly either as a side dish with a bbq or roast chicken but equally as well as a lunch with a side salad or even brunch with poached eggs.
Outside South Africa, it is not easy to find creamed corn but do not let that deter you, simply make your own. If you want to mimic the sauciness of the creamed corn, put the fresh or frozen corn in the food processor. Give it a whirl or two to break up the kernels. Add 1/2 cup of milk or cream and 1 tsp of cornstarch. The cornstarch will thicken the juices released from the corn and the milk.

Ingredients:

• 100g / 7 tablespoons butter
• 2 eggs
• 100g / 1 cup self raising flour
• 1 teaspoon mixed herbs de Provence 
• Pinch of cayenne pepper
• Salt and freshly ground black pepper
• 250ml / 1 cup whole milk
• 410g / 14oz can creamed sweetcorn

Preparation:

Preheat the oven to 180 C / 360 F
Using an electric beater, cream the butter
Add the eggs and mix well
Fold in the self-raising flour, herbs, cayenne pepper, salt and pepper
Add milk
Add creamed corn and mix well
Bake for about 45 minutes  until set
Enjoy!

 

photo courtesy of: https://www.robertsons.co.za

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