Tag Archives: Braai

Stuffed roast chicken

Stuffed roast chicken for Sunday lunch

Sundays are for family. There’s nothing better than having the entire family around the lunch table. In South Africa this tradition normally involves a braai (barbeque), roast leg of lamb or as our family often does, a stuffed roast chicken with all the trimmings (think potatoes roasted in garlic and rosemary or candied thyme carrots).

Ingredients:

  • 1 whole chicken
  • 5 rashers of bacon, diced
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 1 can chickpeas
  • 8 sun dried tomatoes in oil
  • 2 tablespoons mixed herbs
  • smoked paprika
  • salt & pepper
  • 1 cup white wine
  • 1 cup water

Method:

  1. Pre-heat the oven to 200C
  2. Fry the bacon in a little olive oil till brown. Add the onion, garlic, herbs, sun dried tomato and chickpeas till hot.
  3. Drizzle the chicken with some olive oil and sprinkle with salt, pepper and paprika.
  4. Stuff the chicken with the chickpea mix.
  5. Pour the wine and water in a roasting pot, add the chicken and cover with the lid.
  6. Cook at 200 for 1 hour.
  7. Uncover and transfer the chicken to grill for a further 25-30 minutes, until the juices run clear.
  8. Make a gravy out of the pan juices.
  9. Rest the chicken for 15 minutes.
  10. Cut the chicken up and pour over some of the gravy.
  11. Serve with the stuffing, some garlic and rosemary roast potatoes, candied carrots or a tomato, leafy green salad.

Chickpeas with bacon & sun dried tomato.

Note

I used a rose wine instead of white wine which made the gravy a tad too vinegary. If the wine is not cooked off enough to your taste, add a tablespoon or two of brown sugar and cook the gravy a little longer. The longer it cooks, the more the wine will cook off. The sugar definitely balances out the wine/vinegar taste.

Crumbly pap – porridge

Crumbly pap is a nice variant to the traditional “putu pap” eaten at braais. Serve with tomato and onion gravy or with milk, sugar and a little butter for breakfast the next day.

Ingredients:

  • 500ml water
  • 5ml salt
  • 750ml Traditional Braaipap

Method:

  • Bring water and salt to the boil in a pot
  • Add pap, cover with lid and simmer for 15 minutes
  • Stir with a fork until porridge becomes crumbly
  • Simmer for 20-30 minutes, stirring occasionally

This recipe serves 4-6.

Putu pap – porridge

Premier Traditional Coarse braaipap Any self-respecting South African knows that a braai should never be attempted without a good serving of pap.

For the non-South Africans, pap is basically a maize porridge best served with a tomato and onion gravy.

Below is an easy pap recipe for your next braai. We normally use the Premier Traditional Coarse Braai Pap as it has proven to give us the best results without fail.

You can pick these up at your local Spar or Pick ‘n Pay.

Ingredients:

  • 1 lt water
  • 5ml salt
  • 500ml traditional braai pap

Method:

  • bring water and salt to the boil in a large pot
  • Add pap
  • stir and cover with lid
  • Reduce heat and simmer for 40mins, stirring occasionally
  • Add another 125ml cold water to pap
  • simmer over low heat for another 30mins

This recipe serves 4-6.

One last note. You’re almost assured that the bottom of the pap will burn a crust in the pot, don’t stress, this is quite normal and does not influence the taste negatively. Some would say that this is the best bit, served with a bit of butter and golden syrup/sugar. Yumm.