Download - #BlueBullsRecipes Issue 5
Thai Lean Chicken Curry Thai L
ean Chicken C
urry
Ingredients1 small onion
1 stalk lemongrass
1 tbsp vegetable oil
3-4 tsp red Thai curry paste
4 boneless and skinless Daybreak chicken breasts,
cubed
1 tbsp fish sauce
1 tsp sugar, brown is best
4 dried lime leaves
400ml can coconut milk
fresh coriander
#BlueBullsRecipe
AKONA Ndungane’s Favourite
Recipe #5/15
Method
AFGRI FOOD FACT #5 Estimates suggest that by 2050, agricultural
water use will exceed what can be replenished.
(Source: Sci Dev Net)
Peel onion and thinly slice. Slice the lemongrass finely, starting at the
thinner end, stopping towards the base when it gets tough.
Heat the oil in a wok or large saucepan for a couple of minutes. Add
the onion. Fry for 3-5 minutes, until soft and translucent. Stir in the
curry paste and cook for 1 min, continuously.
Add Daybreak chicken pieces and stir until they are coated. Add the
lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring
slowly to the boil, then reduce heat and simmer, uncovered, for 15
minutes until the chicken is cooked. Stir the curry a few times while
it cooks, to stop it sticking and to keep the chicken submerged.
While the chicken is cooking, strip the leaves from the coriander
and chop roughly. Taste the curry and season according to your taste
preference. Stir half the coriander into the curry and sprinkle the
rest over the top. Serve with Thai jasmine or basmati rice.
Akona Ndungane’s
Chicken ‘n Tjops with Mielie-Roosterkoek
Chicken, Rice and Sweet Potato
Chicken, R
ice and Sweet P
otato
IngredientsChicken:
4 deboned and halved Daybreak chicken breasts
3/4 tsp salt
1/4 tsp white pepper
2 cans cream of chicken soup
2 egg yolks, slightly beaten
1/4 tsp dill1/8 tsp nutmeg
Sweet Potato Rice:
1 cup cubed sweet potato
1/4 cup orange juice
1 tbsp butter or margarine
1/3 cup water
2 cups cooked rice (prepared as directed)
#BlueBullsRecipe
HANDRE POLLARD’S Favourite
Recipe #4/15
Method
AFGRI FOOD FACT #4Land for farming crops, livestock and
poultry currently covers 38% of the
world’s total land area.
(Source WWF)
In a pan cover the Daybreak chicken breasts with water or
chicken stock and season with salt and pepper. Simmer until
tender and place in a shallow casserole.
Combine soup, egg yolks, dill and nutmeg and blend well. Pour
over chicken and bake in a preheated 180°C oven for 20-25
minutes.
Combine sweet potato, orange juice, butter and water. Boil
until sweet potatoes are tender. Drain, then stir into the rice.
Serve chicken on top of Sweet Potato Rice.
Serves 4-6.
Handre Pollard’s\
\
Chicken with Spinach Mash
Chicken with S
pinach Mash
Ingredients4 (about 650g) potatoes, peeled and chopped
125g chopped spinach
1/4 cup milk
25g butter
Salt and freshly ground black pepper
4 (about 150g each) Daybreak chicken breast
fillets
1 tub low fat garlic and herb cream cheese
2 eggs, lightly whisked
1 cup dried breadcrumbs
1/4 cup olive oil
#BlueBullsRecipe
Jacques-LouiS PotGieter’s Favouritte
Recipe #3/15
Method
AFGRI FOOD FACT #3Countries in Sub-Saharan Africa experience food
losses which range from 9.5% in Malawi to a
staggering 18.9% in Ghana.
(McKinsey Global Institute 2010)
Cook potatoes in a saucepan of salted boiling water until
tender. Add spinach and cook for 2 minutes. Drain. Return to
pan with milk and butter. Use a masher or fork to mash until
smooth. Season with salt and pepper.
Meanwhile, use a sharp knife to cut into the side of each
Daybreak chicken breast to create a pocket. Spoon the cream
cheese in to each chicken pocket and secure with a toothpick.
Place egg mixture and breadcrumbs in 2 separate bowls. Dip
chicken in egg, then breadcrumbs, pressing firmly to coat.
Heat oil in a frying pan over medium-high heat. Add chicken
and cook for 4 minutes each side or until golden brown and
cooked through. Remove toothpicks.
Serve with spinach mash.
Jacques -Louis PotGieter’s
Chicken, Rice and Sweet Potato
Chicken Sausage with Tomato Sauce and Broccoli over Whole Wheat Pasta
Chicken S
ausage
Ingredients½ head broccoli, in florets
2 garlic cloves, finely sliced
½ red onion, finely sliced
250g cherry tomatoes, halved
100g sliced mushrooms
45ml (olive oil)
Salt and pepper to taste
500g chicken sausage
250g your favourite whole wheat pasta, (linguine is mine)
100g tomato pasta sauce (heated)
#BlueBullsRecipe
Werner Kruger’s FAVOURITE
Recipe #2/15
Method
AFGRI FOOD FACT #2The world disposes of a third of the food
it produces. (National Geographic 2014)
Heat the oven to 180⁰C.Mix the broccoli, red onion, garlic, cherry tomatoes and mushrooms in a baking tray and drizzle with olive oil and season. Shake the tray to make sure everything is covered, and evenly distributed.
Press the chicken sausage down amongst the vegetables and bake for 15 minutes. Then mix carefully and bake for a further 15 minutes until the vegetables and the chicken sausage are cooked through.
Cook the pasta in salted water with a touch of olive oil until it is ready.
Take the vegetables out of the oven. Mix the pasta with the pasta sauce and add the vegetables. Slice the chicken sausage into bite size pieces and mix in.
Moroccan style chicken Moroccan style
Ingredients1 cup couscous1 tablespoon oil1 medium onion, chopped2 bay leaves5 whole cloves, crushed1/2 teaspoon cinnamon1 teaspoon turmeric1/4 teaspoon cayenne pepper6 chicken thighs and drumsticks1 can chickpeas1 can chopped tomatoes1 can chicken soup2 carrots, diced1 courgette, dicedSalt to taste
#BlueBullsRecipe
William Small SmithS DISH
Recipe #1/15
Prepare the couscous as normal.
Heat the oil in a large pan over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Add chickpeas, tomatoes, and soup into the pot, and bring to a boil. Reduce heat to low, and simmer for 25 minutes.
Mix carrots and courgettes into pan. Season with salt. Continue cooking 10 minutes, or until vegetables are cooked.
Serve over couscous.
Method
AFGRI FOOD FACT #1In order to feed the world’s
population in 2050, we will need to produce more food than in the last
10,000 years combined.