18 March 2011

Recipe: Crispy Yoghurt Chicken


125ml Lemon juice
37,5ml Honey
1 Clove garlic, crushed
Freshly ground black pepper
1,5kg Chicken pieces
60ml Plain yoghurt
3ml Salt
250ml Dried breadcrumbs
250ml Crushed cornflakes
25ml Grated Parmesan cheese
Celery leaves and lemon wedges to garnish


1)- Preheat oven to 180 degrees Celsius.

2)- Combine lemon juice, honey, garlic and black pepper in Quick Shake (250ml).

3)- Place chicken in SEASON SERVE, pour sause over and refrigerate for at least 2 hours, turning regularly.

4)- Remove chicken pieces from marinade, drain well. Pat dry with absorbent kitchen paper towels.

5)- Brush each piece lightly with yoghurt seasoned with salt.

6)- Combine breadcrumbs, cornflakes and cheese in a FIESTA DOUBLE DINER and coat each chicken piece in this mixture.

7)- Place on lightly greased baking tray and bake for 45 minutes or until tender, turning every 20 minutes.

8)- Serve hot, garnished with celery leaves and lemon wedges in a LEGACY GIANT SERVER, LOW (2,8l).

To make your own breadcrumbs place stale bread in a low oven for 15-20 minutes.

Put into a plastic bag and crush into crumbs with a rolling pin.

SOURCE - Tupperware

10 March 2011

Recipe: Beef Stew

Beef Stew
Slow Cooker Meal

Makes 3 dishes which serve 4

1.5kgs Beef cubes
1kgs mixed vegetables (I use a pea, corn and baby carrot mix)
1 teaspoon BBQ spice
1 sachet Brown onion soup
Water to cover

Half a cup tepid water
3 table spoons Cornflour

Mix all ingredients together, adding the brown onion soup once the water has been added.
Leave to cook for 12 hours.
Add Cornflour mixture and leave to thicken for 30 minutes.
Cool and decant into oven and freezer proof containers.

Ready to eat:
Defrost (thaw) in the fridge.
Place contents in a pot and simmer until warmed through.
Serve with rice and a side salad.

Recipe: Broccoli and Cauliflour Bake

Broccoli and Cauliflour Bake
Makes 4 dishes (4 servings per dish)

1kg Broccoli florets
1kgs Cauliflour florets
Water for cooking
3 cups grated (shredded) Cheese (I use cheddar)

Cheese Sauce:
Half a cup shortening
1.5 cups Corn Flour
3 cups hot Milk
1 teaspoon Salt
1 cup grated (shredded) Cheese

Preheat oven to 180*C.
Boil the broccoli and cauliflour for 10 min in the water and salt.
Remove from the heat.
Heat the shortening, once hot add the corn flour. Cook the flour for 2 minutes then removed from heat
Add the milk a little at a time to avoid lumps forming and until the mixture is at the consistency of a thick milkshake.
Place back on the heat and add the salt and cheese.
Cook for another 2 minutes.
In a large deep oven proof dish, place the vegetables and mix in the cheese sauce.
Sprinkle the remaining cheese over the mixture and place in the oven till golden brown.
Once it has cooled, cut into 4 equal portions and freeze.

Ready to eat:
Defrost (thaw) in the fridge
Place in an oven on 180*C till warmed through

Cooks Note:
I freeze 2 vegetables in one container. That way I save freezer space and don't need to take out to many containers in the morning.

07 March 2011

Once a Month Cooking Essentials

Here are a few things I can't go without when I do my bulk cooking. Which I'm doing allot more of now that I'm on bedrest with our 4th blessing, to make life easier for my wonderful hubby.

My Pineware Slow cooker/Crock pot. I couldn't find a pic of the one I have, its ancient, but still works like it did 20 years ago.
Freezer and oven proof foil baking dishes with lids. The dishes are reusable and the lids disposable. These are available at our local packaging store, Westpack. I buy them in packs of 100.

Our huge chest freezer, which should be full by the end of this week. Keep an eye out for new recipes

Recipe: Lamb Curry

Slow Cooker Meal
Makes 3 meals for a family of 4

1.5kgs Lamb stew
2 medium sized onions
750g frozen mixed vegetables (I use carrots/corn/peas mix)
4 large potatoes, cubed
1 450ml can Tomato and onion relish
2 tablespoons Dried Corriander
2 tablespoons Dried Cumin
2 tablespoons Garam Masala
Curry powder to taste (optional)
750g frozen mixed vegetables (I use carrots/corn/peas mix)
4 large potatoes, cubed
1 450ml can Tomato and onion relish
2 teaspoons salt
1 450ml can coconut milk
2 cups water

To thicken:
3 tablespoons corn flour
Half a cup water

Brown the meat and remove from heat
Brown the onions and then add all the spices (NOT THE SALT) and allow to brown, do not burn the spices as they will be bitter
Place the meat, onions, frozen vegetables and potato in a large slow cooker.
Add the tomato and onion relish, salt, coconut milk and water
Leave to cook overnight, or if you are preparing it in the morning, leave it to cook for a minimum of 8 hours
Once the meal is ready, ie all the vegetables are cooked and the potatoes are soft, mix the corn flour and water and add to the curry, mixing it thoroughly
Leave to cook on high for 30 minutes, stirring occasionally
Once the mixture has thickened and the corn flour is cooked, decant into 3 freezer and oven proof containers.
Allow to cool and then freeze
Remember to mark the containers clearly and to include the date
Include reheating instructions if necessary

Ready to eat:
Defrost (thaw) in the fridge
Place in an oven on 180*C till warmed through
Serve with rice and a side of salad

Graphic Credits