Rolled Chicken Breasts With Spinach And Mushroom Stuffing

This dish is in courtesy of Post = Nivashnee Naicker of Oslo Beach, Port Shepstone, SA.
Thanks Nivashnee

INGREDIENTS
1 Bunch fresh spinach leaves
Half or 1 punnet button mushrooms
4 cloves garlic , chopped
Half diced onion
5ml Butter
Half cup sour cream
Half cup Cheese
4 skinless chicken breasts (sliced across and pound to 10mm thickness)
5ml ground black pepper
5ml mixed herbs
5ml chicken spice
salt to taste

METHOD
Marinade the pounded chicken breast pieces lightly with chicken spice and place in refrigerator. Place cleaned and chopped spinach in a large glass bowl , cover with boiling water and microwave for 3 minutes until wilted. Drain. Fry butter with chopped onion until brown. Add chopped garlic and thinly sliced button mushroom and fry until water evaporates.
Add partially cooked spinach, herbs, black pepper and salt.
Once cooked, allow to cool and add the sour cream and cheese and mix together. Lay the marinated chicken breasts on a clean surface and spoon some of the spinach mixture onto each one. Roll the breast up to enclose the filling and secure with toothpicks. Arrange all on a greased baking tray and bake uncovered in a pre-heated190degree Celcius oven.
Allow the pieces to brown well and remove toothpicks before it cools completely.
Serve with garlic bread and Tabasco sauce or fragrant rice.

Enjoy!

Roast leg of Lamb

This lovely recipe is in Courtesy of Mumsie Moodley of The Bluff, SA. Thanx Mumsie.

INGREDIENTS
2kg Leg of lamb
10 whole garlics, peeled
1 tsp steak and chops spice
Salt
White pepper
3 sprigs thyme
Handful of mint and corriander
1 tsp mixed herbs
1 tsp lemon juice

METHOD
Mix spices together to form a paste. Ground the corriander and mint together. Add the corriander and mint to other spices. Make slits into the lamb and insert whole garlic and the paste into the slits. Smear the rest of the paste over the lamb. Add salt to taste.
Preheat oven to 200degree celcius. Wrap the leg of lamb in foil. Cook for 45 minutes on one side. Turn and cook for another 30minutes. Remove foil and brown on either side for about 10minutes. Remove from oven, slice lamb and serve with either, gravy , roast potatoes and vegetables.

Enjoy!!!

PUMPKIN

              BUTTERNUT                                           HUBBARD SQUASH

Not many of us like pumpkin but the reality is , its really a good vegetable to start liking. Its tasty , juicy and with a little heat put into it, it gives a great kick to the flavour.

INGREDIENTS
Half cut butternut or quarter cut hubbard squash ( chopped into cubes)
Oil - enough to cover bottom of pot
Jeera (cumin seeds) - 1 to 2 tablespoons
Chillies - 6 red (for a little heat)
Whole garlic - keep it whole, if they are big then a few (4), if small about (6-8)
Salt to taste
Sugar - 2 - 3 tablespoons

METHOD
In the pot, add oil , jeera and garlic. Careful as the garlic spits out when heated. Place in the chillies then chopped pumpkin. Add the salt than the sugar. Mix well and let steam. Enjoy

Braai meat marrinade

Basic braai meat marrinade that I picked up long ago.

INGREDIENTS
2 kilo meat
4 tsp salt
1 and half  tsp dhanya(corriander) powder
1 tsp jeera (cumin seeds)
2 heaped tsp ginger/garlic paste
1 heaped tsp garlic paste (seperate)
1 tsp mustard powder
4 tsp red chillies
1 tsp turmeric powder
3 tsp heaped Barbeque spice
vinegar
oil.

Mix up ingredients and leave for an hour or so. Enjoy.

Multi Purpose Yeast Dough

This particular recipe I had obtained when I was 14years old, that was about 13years ago. So you can imagine how great it was for me to stumble upon this.

This dough could be used for pita pockets, pizza base, rolls & buns even twist bread.

INGREDIENTS

5 cups flour

2 teaspoons salt

1 packet dry instant yeast

Quarter cup sugar

1 cup oil

1 and quarter cup boiling water

1 and quarter cup cold milk

METHOD

Combine all the dry ingredients. Combine all the liquid. Form a well into the center of the dry ingredients and add the liquid into that well.

Mix together to form a soft dough. Cover dish and leave to rise in a warm place. Once risen , punch dough down and use as desired.



 Sorry image from internet again. But you get the idea.