For all the meat lovers!! Here are some lovely meaty recipes you can try out. Protein filled. You’re welcome.

CHICKEN CEASAR SALAD

1 Ciabatta loaf, thickly cubed
3 Tbls olive oil
2 skinless, boneless chicken breast
lettuce leaves
Shaved Parmesan cheese
boiled egg, quartered

DRESSING:
1 Garlic clove
2 anchovies
2 Tbls grated Parmesan cheese
5 Tbls mayonnaise
1 Tbls white wine vinegar

Toss the ciabatta with some olive oil. Toast in the oven until
golden brown and crispy.
In a medium pan, brown the chicken breasts pan both sides and
cook till juicy but cooked through.
Mix all the dressing ingredients together (with a hand mixer),
until well blended. Season to taste.
Assemble all the salad ingredients in a serving bowl. Serve with
the dressing on the side.

 

BOEREWORS BREDIE

A traditional Cape Malay stew, using Free-Range beef boerewors from the KZN Midlands, in a spiced tomato stew with roasted potato and seasonal veg.
The perfect meal in one, or a generous meal served with rice or mash.
https://wearefood.co.za/collections/all-mains/products/boerewors-bredie-serves-1-280g

BAMBARA GROUNDNUT CHICKEN

An East African dish, of tender, marinated chicken breast & roasted sweet potato in a nutty, aromatic sauce made from coconut milk and soaked bambara groundnuts.

The Bambara Groundnut is a staple of east and southern Africa, where it is used in a similar fashion to other popular beans. With its nutty aroma and taste it brings a delicious flavour to spiced dishes, but do not be fooled! This ingredient is in fact a bean, not a nut, so no allergens apply!
https://wearefood.co.za/collections/all-mains/products/bambara-groundnut-chicken-serves-1-280g

Sweet and Sour Pork

Serves: 4-5
Prep time: 25-30 mins

This is definitely one of those dishes in this book that might make you cry, it’s that good!! Don’t waste time with this one, make sure the sauce is ready by the time the pork comes out of the fryer. Straight from the fryer, into the sauce, the pork will soak up all the goodness. Boy oh boy… Enjoy!!

Ingredients:
500g Pork Butt/Shoulder, cubed
1 C Flour
Salt and Pepper
200g soda Water
Oil for Deep fryer

Season the flour with salt and pepper.
To the flour Whisk in the soda water until loosened, into a nice lumpy batter.
Dip the pork into the batter, shake off access batter before frying.
Heat oil at 160 degrees celcius and deep fry pork until golden brown.

Glaze:
1 C Tomato Sauce
1/2 C BBQ Sauce
2 Tbs Harissa
2 Tbs Soy Sauce
1/4 C Lemon Juice
1/4 C Honey
2 Tbs Chili Flakes
2 Tbs Chopped Mint

Mix all the ingredients together. Add in the deep fried pork.
Roast in the oven at 220 degrees celcius for 15-20 mins.
Serve with a bell pepper salad (yellow, red, green peppers, julienned. Sesame seeds, soy sauce, rocket).

SWEET & SOUR CHINESE POPCORN CHICKEN

500g Chicken breast, cubed

Salt and pepper

300g Buttermilk

500g Seasoned flour- (pinch of salt, pepper, paprika, garlic and ginger powder)

2 Tbls Baking powder

 

SAUCE:

4 Tbls Honey

2 Tbls Soy sauce

1/2 cup Tomato sauce

 

Season the cubed chicken with salt and pepper.

Marinate chicken cubes in buttermilk for an hour or overnight.

Shake off excess buttermilk and toss into the seasoned flour.

Shake off excess flour.

Fry till golden brown. 6-8 minutes.

Mix all the sauce ingredients together.

Toss the chicken into sauce.

Sprinkle with sesame seeds (optional)

Rooibos Beef Curry served with Roti

Serves: 4-6
Prep time: 1hr10 mins

we served this at one of our pop up restaurants, it was perfect for the occasion because it was a rainy day. We served the curry with Roti, Tzatziki and salsa, it was amazing. It’s a lovely recipe, we added the Rooibos to replace the artificial stock, we found it was easier to control the seasoning that way (stock tends to have a lot of salt).

Ingredients:
500g Beef Shoulder, cubed
2 Tbs Oil
2 Onions, finely chopped
2 Carrots, peeled and cubed
2 Potatoes, diced
2 Tbs Minced Garlic
2 Green Chilies, finely chopped
2 Tbs Minced Ginger
2 tsp Tumeric
2 tsp Cumin
2 tsp Coriander
2 tsp Chili Powder
1 Tbs Five Spice
Salt and Pepper
425g Canned Tomatoes
2C Strong Rooibos Tea
45ml Curry Paste
150ml Coconut Cream
Roti to serve

Method:
In a large saucepan, brown the meat on both sides. Remove from the heat and set aside. In the same pan, sauté onions until golden brown. Add the garlic and ginger, sauté for 2 mins. Stir in the spices and cook for a further 2 mins. Add the meat back in as well as the vegetables, adjust seasoning.
Stir in the curry paste and add in the tomatoes and the Rooibos tea. Simmer for 45 mins, until the meat is tender.
Just before dine, stir in the coconut cream.
Serve with Roti. Garnish with fresh herbs.

Chicken Wings with a Blue Cheese Dip

Serves: 6

Prep Time: 55-60 mins 

 

“There’s this cute restaurant called ‘The Local’ in Newton Massachusetts. We went on a snowy Sunday afternoon for a quick lunch and we ordered the most affordable dish on the menu which was the wings. It was a great choice, hands down the best wings we’ve ever had in our lives.”

 

Ingredients: 

1.5 kg Wings 

1/4 C Flour 

1 tsp Baking Powder

1/2 tsp Salt 

1 tsp Pepper 

1/2 tsp Onion Powder

1/4 C Hot sauce 

1/4 C Sweet Chili Sauce 

1/2 tsp Cayenne Pepper 

 

Blue Cheese Dip: 

1 Tub Sour Cream

1 Log Blue Cheese, crumbled

1/3 C Fresh Cream

Salt and Pepper to taste 

1 tsp Lemon Zest 

2 Tbs Chopped Dill

 

Method: 

Preheat oven to 200 degrees Celsius.

Line a baking sheet with baking paper. 

Place wings in a bowl, add flour, baking powder and the rest of the spices, toss and coat the wings evenly. Dust off the wings and place in a single layer on the baking sheet.

Bake for 40 mins until lightly golden and crispy. Then set aside. 

In another bowl, mix together the hot sauce, sweet chili sauce, butter and brown sugar together. Pour over the wings and coat evenly. 

Bake in the oven for another 10 mins. 

For the blue cheese dressing, blend all the ingredients together until well blended. 

Serve the wings warm with the dip.

ROOIBOS CHICKEN CASSEROLE

INGREDIENTS:

2 Tbls seasoned flour

1 Tbls loose Rooibos tea leaves

8 chicken pieces

5 Tbls sunflower oil

2 shallots, finely chopped

180 ml sherry

320 ml strongly brewed Rooibos tea

Fresh parsley, thyme and bay leaf tied to string 2 Tbls minced garlic

50 g butter

200 g mushrooms

1/4 cup cream

 

METHOD: 

Tip the seasoned flour, chicken pieces and loose tea leaves in a food bag. Shake well to evenly coat.

Heat oil in a large pan, add the chicken pieces, a few at a time, fry on all sides till well browned.

Add sherry and allow to reduce a little bit. Add the tea, herb bundle and seasoning. Bring to the boil. Pour chicken into casserole dish. Simmer for 45 minutes (covered) until chicken is tender and sauce has thickened.

In a pan, melt butter, add mushroom, heat till soft. Add in the garlic and stir. Season lightly.

Top chicken with mushroom mixture and Crème fraîche and serve.

 

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BOEREWORS BREDIE

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Nov 10, 2020/by The Twins

BAMBARA GROUNDNUT CHICKEN

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Nov 10, 2020/by The Twins

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never be too intimidated…
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