Flu Fighter (Naartjie Tikka Chicken recipe)

There has been quite a bit of evidence presented in the media about super bugs and the futility of antibiotics in combating them ("I told you so." My husband keeps saying).We could be facing an era where a simple infection could kill you, because antibiotics  will become useless (Scary stuff). 

Prevention is always better than cure. My son has taught me to sneeze in the crook of my elbow, I try and drink enough water (I know it's killer running to the loo all day in this cold) and take my supplements (almost everyday).

Murphy's law always has flu season hitting me first and hitting me hard. Nothing seems to help like bed rest, some spicy food and a good dose of Vitamin C. 


Naartjie Tikka Chicken (serves 3 to 4)

Ingredients

800g skinless chicken thighs and drumsticks, trimmed of excess fat
2 x tsp tikka spice (salted)
1 x tsp ginger paste
1 x tablespoon honey

1 x cup orange juice

1 x peeled naartjie, segmented (poke each segment several times) 

peel of 1 naartjie, finely sliced 

1/3 cup raw cashew nuts

1/4 cup dried apricots

15mls olive oil

1/4 cup finely chopped, fresh coriander

Method:

1. Whisk spice, ginger, honey and 1/2 cup orange juice in  bowl. Marinade chicken in this for at least 15 minutes.

2. Then add naartjie peel, half the cashew nuts and all the apricots. Mix evenly and marinade for another 15 minutes.

3. Separate chicken from the other ingredients. 

4. Heat olive oil in a pan on high till hot. Stir fry the peel, apricots and nuts for for a few minutes.

5.  Add chicken, naartjie segments and any juices left in the marinade container.

6.  Simmer on medium heat and turn chicken once after 15 minutes.

7. Add the rest of the orange juice and cashew nuts. Continue simmering for another 15 minutes or until done. 

8. Add coriander after removing the pan from the stove.

Serve with roti and roast potato.

Feeling better already!

Dessert Pizza (say what?)

I have this fantasy of having my own wood fired pizza oven (impractical, I know). Having pizza parties where everyone chooses their own toppings and then bakes their very own pizza (So you can get it just right). That smokey, cheesy combo makes it one of my fav fast foods (cause that's the only way I can get a wood fired pizza, for now).

As much as I love the smokey flavour of the take out pizza, I love home cooking more. So whenever I make homemade pizza I am faced with the make or buy your pizza base. For the longest time anything involving dough or kneading would put me off (sort of my food nemesis), it just seemed like too much work, and that is how my search for perfect, but quick pizza dough recipe started. 

Pizza Dough (serves 3 - 4) recipe adapted from Making the Best of Baking by R. Makan and V. De Beer

Ingredients

800mls (400g) Sifted White bread flour (cake or wholewheat flour can be used)
7mls salt
10g instant yeast
10mls white sugar
200 - 250mls warm water (more for wholewheat)
60mls olive oil (garlic infused olive oil adds some extra flavour)


Method

1. Add flour, salt and sugar to bowl and stir with a whisk

2. Then add yeast add stir with whisk again. Make a well in the center

It's not supposed to look like dough yet

3. Add oil and enough warm water to make a soft pliable dough (I usually start with 230mls when I use white bread flour)

Doesn't look to good right now, does it? Work in progress.

4. Knead (electronically or manually) for about 8 - 10 minutes or until smooth and elastic. (Must say I start noticing a difference at about 5 to 6 minutes. Hang in there! It can be very therapeutic.)

Voila. Smooth dough. (Didn't that feel good?)

5. Place in a greased bowl (grease with olive oil) and cover with clingfilm. Leave in a warm place till double in size (It took my dough about 30 minutes) 

They grow soo fast.

6. Divide the dough in half for a thick base and in quarters for a thin base (really just preference) Roll it into a circle to fit a 30cm round. You can roll it out to a guessitimate (made up word, I know Grammar Gastapo) of the size, place the dish upside down on the dough to make an impression and then cut it out using a sharp pointed knife. Place the rolled out base onto a greased pizza dish

         

The base of a spring form tin is a great substitute if you don't have a pizza dish

7.  Pre-bake for 10 minutes in a 180 degrees Celsius preheated oven.

Go on, take a victory lap. You deserve it.

Savoury / Dessert pizza - Add toppings and bake for a further 10 - 15 minutes on 180 degrees Celsius and serve.

Savoury pizza - tomato sauce, yellow pepper, pre-cooked chicken cubes, fresh shopped garlic, mozzarella, freshly ground black pepper and Italian herbs (in that order).

As good as it gets

Yes I said dessert pizza. All the rage over the seas at the moment. Go on try it for yourself.

My own concoction of cream cheese and Nutella, sliced banana brushed with melted butter and sprinkled with  brown sugar. Lastly topped with dark chocolate chips.

It's healthy! It's got fruit (bananas), nuts (Nut-ella) and vegetables (chocolate)

Proudly South African (Sticky Chicken - quickie recipe)

Long weekends make me lazy, because they're usually filled with invites to weddings and parties, which means no cooking, yay! (Did I say that out loud? I have my off days too.) I tend look for quickie recipes when it's back to business , with minimal prep (Cue Woolies). 

This recipe has changed so much over time that I don't quite remember where it started. I think everyone can identify with chucking some spices and bits of all the sauces you own into your marinade and hoping for the best (Hint, hint hubby). Voila, a gorgeous dish emerges and you pretend you meant to do that all along, but then can't quite remember what you threw in, in the first place! (and you promise to send everyone the recipe. No pressure.) Chef school has taken me back to those days. All the new spices, flavours and techniques I'm discovering are taking me back to the beginning (and when chef asks what I spiced my dish with I can't promise him an email with the recipe). In the words of Coldplay "I'm going back to the start" and I think our politicians should try this too. This dish is dedicated to them.

Proudly South African Sticky Chicken (serves 4 - 5)

Ingredients

2 tablespoons Extra Virgin Olive Oil

2 teaspoons chicken spice (with salt) 

2 tablespoons Mrs Balls Original chutney (substitute with raw honey for a healthier option)

2 tablespoons Nando's Hot Marinade

1 x Free Range Pack skinned drums and thighs (approximately 800g)

1 x 300g carrot batons

1 x Gem Squash Halves 6 pack

Woolworths - All ready for action!

Method

1. Add spice, chutney and marinade to chicken

Marinated chicken (Now, now. there's enough for everyone)

2. Add olive oil to pot or deep pan 

Olive oil in pan (from the fire to the frying pan)

3. Heat oil on high heat and add chicken to brown

Get your sizzle on

4. Remove from heat once browned and turn stove down to medium heat

50 Shades of brown (To suit everyone's taste buds)

5. Quickly add carrots

What's up Doc?

6. And squash

It's finally coming together

7. Return to heat and add 30mls warm water

8. Simmer on medium heat for 30 minutes till chicken is done.

Proudly South African Sticky Chicken

Don't be surprised if you start singing the national anthem.