Tag Archives: easy

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 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.

Lamb chops with balsamic reduction

Tonight we had absolutely no idea what to make for dinner. We’ve had our fair share of fish, chicken and vegetarian the last few days and I was craving some read meat.

The problem of course is that it was getting late (food shopping after 6pm) and I wasn’t feeling like building a braai or smoking out the house by grilling meat in the oven.

Then I remembered a quick and easy method for a balsamic reduction, which would go nicely with some pan fried rosemary lamb chops.

A quick meal in 15 minutes.

Ingredients

  • 6 lamb chops
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 onion peeled and chopped
  • 1/3 cup balsamic vinegar
  • 3/4 cup chicken stock
  • 1 tablespoon butter

Method

  1. Sprinkle rosemary, salt and pepper over lamb chops.
  2. Heat olive oil over medium-high heat and cook lamb chops for about 3 1/2 minutes on each side (medium rare).
  3. Remove lamb and set aside to rest. Add onion to pan and sautee until slightly browned.
  4. Add the balsamic vinegar and chicken stock.
  5. Allow mixture to cook until reduced by half, this takes about 5 minutes. Remove from heat and add butter.
  6. Pour sauce over lamb and serve with some seasonal veggies and couscous.

rosemary lamb chops with balsamic reduction

This seemed to be a roaring success. Our 18-month old son even grabbed some of the balsamic reduction off my plate by the handfulls and helped himself to a chop too.

Of course I complety forgot to take a pic of the end result. I hope the one of the uncooked chops, is not too gnarly for some folk. I may have to do this again soon.

Cheese and herb muffins

Savoury tea treats
Roasted vegetable tart (left) & Cheese and herb muffins (right)

I have a new “go to” recipe for a savoury option for tea! These muffins are moist, full of flavour and super easy. What a pleasure. I made them for my birthday tea party last weekend, but they could also be a wonderful accompaniment to a hot soup on the suddenly cold winter days we’re having. The recipe has been adapted from the “Cook and Enjoy” (“Kook en Geniet”) recipe book.

Ingredients:

  • 500 ml (2 cups) cake flour
  • 20 ml (4 tsp) baking powder
  • 2.5 ml (1/2 tsp) salt
  • 2.5 ml (1/2 tsp) cayenne pepper (or a little less if you prefer less of a “bite”)
  • 500 ml – 750 ml (2 – 3 cups) grated cheese
  • handful fresh chopped herbs, such as thyme, origanum, chives, rosemary, parsley
  • sprinkle dried mixed herbs (optional)
  • 250 ml (1 cup) milk
  • 120 ml (8 Tbsp) + “a bit” melted butter
  • 1 egg, well beaten

Method:

  1. Preheat the oven to 200 degrees C and grease a muffin pan with 12 large hollows
  2. Sift together the dry ingredients
  3. Add the cheese and herbs to the dry ingredients
  4. Blend the milk, butter and egg
  5. Add the milk mixture to the dry ingredients. Do not stir, but mix by folding in the liquid until the flour is just moistened. The mixture will look lumpy
  6. Drop uniform spoonfuls of the dough into the muffin pan hollows and bake for 10 – 15 minutes (I usually bake for 20 minutes, but insert a skewer to check for done-ness at 15 minutes)