Un-Recipe – Chicken and Tomato Sandwich

On occasion when Pete is away, I have been known to get carried away and seem to get suckers on my butt as I never leave my computer for very long.  Recently was such a day (and night) which meant cooking supper was not top priority and I only thought of it when my worm was awake and needed to be fed immediately!  Seriously quick and easy would have to do – hence the Chicken and Tomato Sandwich was born, which made for a delicious light supper and was perfectly balanced with a Gin and Tonic 🙂 which I enjoyed at my desk.

Un-Recipe – Chicken and Tomato Sandwich

Ingredients

1 chicken breast slightly flattened with the heel of your hand
Smoky barbecue spice
Butter
2 slices of brown bread
Homemade Mayonnaise
Homemade Guinness Mustard
1 tomato sliced

Method

  1. Fry the chicken in a little butter sprinkled with the spice.
  2. Butter the bread and spread the mayonnaise on one slice and the mustard on the other.
  3. Top one of the slices  with the sliced tomato.
  4. Once cooked cut the chicken breast into slices and place on top of the tomato.
  5. Top with the second slice of bread and cut in half.

Mothers – you’ve got to love them

I thought it would be a welcome break for my Mom to sit back and relax while I cooked supper the other evening.  It was still just us girls and Mom was busy with one of the contractors who is helping with the repairs to her home.  This is really a great idea, in theory that is – you see, my Mom really likes to be in control and always knows what is going on everywhere.  We joke that when Mom is not even in the room, she still knows what’s going on – and she does!  She has honed her skill to perfection!  We could never get away with anything, even if we tried!

Back to the other evening – we were having grilled lamb chops, sauté potatoes and gem squash – YUM!  All was going fine – then Mom came downstairs and wanted to know how the spuds were doing, said not to forget to add a dash of olive oil while frying the onions, and didn’t I think it was time to switch the grill on with a few other prize suggestions.  We, as we always do, go into a fit of laughter and just as soon as Mom can catch her breathe, will pipe in with another instruction or “suggestion”.  There are things like, “Babe, you know we could…” – which means we must, “Babe, do you think we should add…” – which means yes we must, “Babe, you know what else might…” which means yes it will and “You know Babe, when I…” which mean I will have to too.  Things also mysteriously find their way to the counter which means ‘must be used’  and await instruction on how much is to be used. 😉

Turns out our supper was very nice but I think I used too much butter in the pan while frying the onions for the sauté potatoes – Mom was still upstairs when I started frying them so I had not received that instruction yet – see Mom always knows best.

After all the laughing, I forgot to take a picture and only realised as we were packing the dishwasher which sent us into another fit of laughter.

Here is a picture of our lunch instead – a chicken, avo, lettuce and dash of mayo sarmie on some lovely fresh nutty brown bread.

Beef Stir Fry

Last night’s dinner was created from left over fillet steak that I had in the fridge and a couple of extra remaining carrots  from Carrot Cake Cupcakes I made on Tuesday (recipe coming up soon), plus a few other ingredients and it was seriously yummy served over basmati rice – there is just enough left for lunch today.  The base marinade for most of my stir fries is always soy sauce, honey, garlic and ginger with a variation on the veggies, depending on what is in the fridge.

Beef Stir Fry

Ingredients

500g beef fillet cut into thin slices
60ml dark soy sauce
40ml honey
5ml crushed garlic
2.5ml crushed ginger
1/3 cabbage shredded
2 carrots grated
1 large onion sliced

Method

  1. Place the beef, soy, honey, garlic and ginger in a bowl and mix to combine.  Let marinate for 30 minutes, the fillet will soak up all the soy.
  2. Heat a little sunflower or grape seed oil in a wok until very hot, add the beef and stir fry for no longer than 2 minutes.  Remove the beef with a slotted spoon and reduce the liquid left in the wok by half and pour over the meat.
  3. Add a little more oil to the wok, add all the vegetables and stir fry until tender but still crispy and add the beef back and stir into the vegetables to heat through.


Pete’s Chicken and Shrimp Kebabs

I interrupt my scheduling again today for the brilliant recipe my husband made yesterday.  

We were having my brother and his family over for a braai (barbecue) and we were wanting to serve something different for a change so when my husband woke up yesterday morning and suggested kebabs, we set off to our local store to see what they had on offer.  We went through a few iterations of goodies in our basket until we settled on chicken breasts, shrimps, red peppers and onions.  For the marinade, my husband used a bottle of beer, which in hindsight should have been half a bottle, just because the marinade was a bit too watery for basting and a bottle of sweet chilli sauce.

These kebabs were absolutely delicious and are well worth making.

Pete’s Chicken and Shrimp Kebabs

 

Ingredients

18 wooden skewers soaked in water
4 chicken breasts cut into cubes
1 packet frozen shrimps defrosted
2 red peppers de-seeded and cubed
1 large onion cut into cubes
1/2 bottle beer
295ml bottle sweet chilli sauce

Method

  1. Combine the beer and chilli sauce in a bowl and add the chicken and shrimps and mix through.  Cover and refrigerate for 2 hours.
  2. Alternate threading the skewers with the peppers, chicken, onion and shrimp – any order will do.
  3. Braai over mediums coals basting with the marinade.

 

Submitted by:   Pete Frielinghaus, Mauritius


Curried Chicken Casserole

I seem to be going through a bit of a curry thing at the moment and as with all my recipes, quick and easy are always on the menu.  Apart from the chicken, all the other ingredients I am sure are in all of our pantries.  Pairing this lovely casserole with mashed potatoes and petit pois peas makes a nice change to rice.

Curried Chicken Casserole

Ingredients

8 chicken thighs
Salt & pepper to taste
2 onions peeled and sliced
50ml chutney
25ml oil
25ml tomato sauce (ketchup)
25ml Worcestershire sauce
15ml apricot jam
10ml brown sugar
15ml prepared mustard
15ml curry powder

Method

  1. Preheat the oven to 170˚C.
  2. Place the chicken into a casserole dish.
  3. Season with salt and pepper and place the onions on top of the chicken.
  4. Mix all the remaining ingredients and pour over the chicken.
  5. Cover and bake for 1 hour.
  6. Remove the lid and bake for an additional 15 minutes.

 

Submitted by:  Mandy Frielinghaus, Mauritius