Chicken a la King

This is very old recipe of mine – I learnt how to make it in high school. It was taught to me by my home economics teacher – you generally get taught flop proof recipes, so I can assure you, its not difficult and chances are, it wont flop.

I stopped making Chicken a la King for a while because I couldn’t get halaal chicken stock – but I previously made it with vegetable stock but the taste was so different. By chance yesterday, I asked Woolworths if they keep chicken stock and I was thrilled to see it was halaal. Why didnt I ask them sooner?!

I prepared it in my wok, instead of a frying pan. I decided to take pics of each step, so you can see how it should look as you’re going along.

What you need:

  • 250g chicken (cooked, coarsely chopped – I prepared 3 fillets with chilli powder & dhania / jeera powder)
  • 60g mushrooms
  • ½ green pepper (thinly sliced)
  • 30ml margarine
  • ½T flour
  • 1 egg yolk
  • 140ml chicken stock
  • 75ml milk
  • 75ml single cream
  • salt
  • pepper

What you do:

  1. Melt margarine, sauté pepper for about 5 minutes
  2. Add mushrooms, sauté until tender
  3. Remove pan from stove, blend in flour, gradually add stock and then milk
  4. Return pan to stove, bring mixture to a boil, continuos stirring – until thickens
  5. Add salt, pepper and chicken – heat for about 5 minutes
  6. Beat cream and egg yolk lightly in a bowl, stir some hot sauce into it (optional), then add the mixture to the pan and heat – don’t boil.
  7. Serve immediately with boiled rice. I added the rice to the work and mixed it all together.

My only regret was not making more.

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Steak Quesadilla’s

Mexican just had to be on the menu last night, inspired by bloggers on the 24 community. I was not planning to, but had taken a tray of minute steak out to thaw yesterday morning. So I thought quesadilla’s it is!

I was wondering if steak quesadilla’s had been done before, and thanks to Google, found lots of recipes.


I fried the minute steak in white pepper and it literally took (yes, you guessed it) minutes. Just a small tip if anyone wants to use minute steak as a filling – do not cut up the steak in small bits before frying! Its much easier to do so after.

I smeared avo on one tortilla. For the avo – I mashed it and added some lemon juice, black pepper and salt. Added the steak bits and then added grated cheese over. Closed it with another tortilla and pan fried it until the cheese melted told together the tortillas.

Served with sour cream, guacamole and salsa.

Nigella’s Rocky Road

I happened to have recorded a repeat show of Nigella Express and since it was on hand, I decided to try what was in the episode. I blogged her coleslaw which was part of the same meal.

Now for the dessert. The next time I make this I will reduce or eliminate or maybe substitute (not sure with what, just yet) the golden syrup portion. If you like the extra sweet taste, then recipe would be perfect the way it is.

What you need:

  • 125g soft unsalted butter
  • 300g best-quality dark chocolate, broken into pieces
  • 3T golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 2t icing sugar, to dust

Method
1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.

Recipe wording taken from BBC Food website.

Kebab Chutney

When I was still living in Durban, one my favourite lunches used to be kebab and roti, which I used to buy from an Indian shop in Musgrave centre. My mom also used to make a tasty kebab chutney and I think my dish is sort of similar to hers, seeing that she taught me the basics of cooking.

This is still one my favourites and so easy to make.


What I did:

Once the kebabs thawed, I washed them and set it aside. In a pot, heated some oil and braised an onion. Added spices – chilli powder, garam masala, dhania & jeera powder, very little tumeric powder and green chilli. Added about 3 tomatoes, which had been liquidized. Let the chutney cook for a bit until a nice gravy forms. Lastly, threw in the kebabs (12), and added some ginger & garlic. I cooked it for about 7-10 minutes. Garnished with fresh corriander and served it with hot rotis.

Potato Salad

Potato salad is a dish best served cold.

This is a very easy potato salad and I promise, even if you hate going into the kitchen, you can pull this one off.


I used 2 potatoes, peeled and washed, and boiled it until it was firm but not hard or mushy. I mixed salad cream and some cream cheese I had in my fridge for the dressing. Mixed it nicely and added salt and pepper. Garnished with fresh chives. I served it with some premarinated Texan steak.

Choc Chip Cookies

I tried this recipe from the Essentials magazine. I found that I had to add a little more self-raising flour for a better consistency – if you’ve made biscuits before, you will know what I mean. I also added less than 200g chocolate bits. I added them in until I found the quantity was just right for the dough.


What you need:

  • 130g butter
  • 80g castor sugar
  • 70ml Nestle evaporated milk
  • 150g self-rasing flour
  • 200g chocolate bits (I used less)

Preheat oven to 180ºC and grease a baking tray.
Cream butter, sugar and milk using an electric hand mixer, until light and creamy. Add flour and mix on low until the mixture comes together. At this point I added slightly more flour.
Stir in chocolate bits and then start rolling into cookies.
Bake for about 15 minutes, until golden.
Let it stand for 5 minutes after done, before transferring to a cooling rack.

Enjoy!

Nigella’s Pecan Coleslaw

I’m absolutely loving the BBC Lifestyle channel (180) on DSTV. All cooking shows on one channel, what more could any foodie ask for? Its so interesting watching some chefs when they go overseas and cook various cuisines – like Jamie Oliver in Italy or Rick Stein in the Meditteranean. One of my favourite shows is Nigella Express (same title as her book), as it is similar to my cooking style – simplistic. I’ve just recently found out that she is not a qualified chef and neither did she study food. Her show was created out of her love for food.

Anyway, I’ve tried her pecan coleslaw recipe – which I’m very happy with. Its my new favourite braai dish!

What you need:

  • 1 cabbage
  • 2 carrots
  • 2 celery sticks
  • 4 spring onions
  • 200g mayonaise (I used salad cream)
  • 4T buttermilk
  • 2T maple syrup
  • 2t cider vinegar (I used plain vinegar)
  • 100g pecans

Using a food processor, shred cabbage and celery sticks. If your processor can grate, carrots, all the better – gets done in seconds. Slice up the spring onions. Toss together.

In a seperate bowl, add the mayo (in my case, salad cream) and buttermilk and mix. Add maple syrup and vinegar and mix. Using your salad utencils, toss it all together.

Lastly, chop your pecans by hand and not in the processor – it has to be roughly chopped. Toss into the coleslaw.

Enjoy!