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Chicken Curry
1 cube chicken stock
200ml hot Rooibos
50ml cooking oil
2 large onions, peeled and sliced
2 cloves of garlic, peeled and bruised
1 piece preserved ginger, crushed
1 green pepper, seeded and chopped
10ml curry powder
4 chicken breasts
1 tomato, skinned and chopped
salt and pepper to taste
1 can (410g) pineapple cubes, drained, juice set aside
Method
Dissolve chicken stock cube in Rooibos.
Heat oil in a pan and sauté onion, garlic, ginger, green pepper and curry powder for 5 minutes.
Add chicken breasts and fry gently for another 15 minutes.
Add tomato, chicken stock, pineapple juice, salt and pepper and simmer for one hour or until chicken is tender.
Add pineapple cubes and heat thoroughly.
Serve with rice.
Serves 4 |
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Bobotie
240ml strong Rooibos
75g dried apricots
50g seedless raisins (85ml)
75g dried apple rings (190ml)
enough Rooibos for soaking and covering fruit
250ml milk
1 thick slice of white bread
500g minced mutton or beef
1 large onion, peeled and chopped
25ml cooking oil
15ml curry powder
25g sugar (25ml)
30ml vinegar
10ml salt
2ml black pepper
3 eggs
blanched almonds
3 bay leaves
Method
Preheat oven to 180°C (350°F).
Soak apricots, raisins and apple rings in Rooibos.
Soak bread in 100ml milk and mix with the mutton or beef mince.
Sauté onion in cooking oil until tender and add curry powder, sugar, vinegar, salt and pepper and mix.
Chop fruit finely and add to mixture.
Add 100ml of the Rooibos used for soaking the fruit.
Simmer for five minutes or until mixture thickens.
Beat remaining milk, Rooibos and eggs together thoroughly.
Remove mixture from heat and mix with minced meat.
Turn into an ovenproof dish.
Press almonds and bay leaves on top and pour milk and egg mixture over.
Bake for 45-60 minutes.
Serves 4 |
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