recipes for him

8/9/2019 Recipes for Him

1/22

RECIPESFOR HIM


2/22

CONTENTS

FRENCH BREAKFAST PANCAKES

BREAKFAST BANDIT

COFFEE RUB BURGERS

FALAFEL BURGER WITH SKORDALIA

SESAME CHICKEN BURGER WITH GINGER

MAYONNAISEPIZZA OMELETTE

CHICKEN TIKKA PIZZA

MEMPHIS-STYLE DRY RUB RIBS

STICKY BBQ SHORT RIB

SWEETCORN AND BACON FRITTERS

STEAK AND KIDNEY PIE

FISH AND DOUBLE-FRIED CHIPS

OXTAIL

STEAK DIANE

BEER BREAD WITH ONION AND THYME BUTTER

LEG OF VENISON IN BUTTERMILK MARINADE

PRAWN AND CHICKEN TACOS WITH JALAPEÑO

AÏOLI

STEAK TACOS WITH PINEAPPLE SALSA

SPICY COWBOY BEANS WITH GUACAMOLE

PERI-PERI CHICKENCopyright © Times Media (Pty) Ltd

All recipes and images originally appeared in Sunday Times Food Weekly, South Africa.

All rights reserved

ISBN 978-1-928216-67-4 (ePDF)

All rights reserved. No part of this publication may be reproduced, distributed, or

transmitted in any form or by any means, including photocopying, recording, or other

electronic or mechanical methods, without the prior wr itten permission of the publisher.

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3/22

You will need

PANCAKE BATTER

• 280g (2 cups) cake our• 5ml (1 tsp) baking powder• 500ml (2 cups) milk

• 250ml (1 cup) water• 3 extra-large eggs• 15ml (1 tbsp) vegetable oil

BREAKFAST PANCAKES

• 45ml (3 tbsp) chopped freshchives, plus extra to serve

• 45ml (3 tbsp) chopped freshparsley, plus extra to serve

• 1 portion runny pancake batter• 15ml (1 tbsp) vegetable oil, for

frying • 2 eggs per person• 30ml (2 tbsp) grated gruyere

cheese per person• Salt and pepper, to taste

What to do

Mix the chopped herbs into the pancakebatter. Heat oil in a non-stick pan overmedium heat. Ladle in enough batter to coatthe base of the pan. Fry on both sides until

cooked through but still pale.

Sprinkle with some of the grated cheese as thishelps to keep the pancake shape. Set aside tokeep warm and repeat for remaining batter.

Fry as many eggs as you need and place 2fried eggs in the centre of a warm pancake.Top with grated cheese, season, then fold thepancake like an envelope. Serve topped withextra chopped chives and parsley.

Serves 4-6

FRENCH BREAKFAST PANCAKES

1


4/22

You will need

• 12 slices streaky bacon• 15ml (1 tbsp) brown sugar• 15ml (1 tbsp) crushed pecan nuts• 2 avocados, peeled and mashed

• Salt and pepper, to taste• 15ml (1 tbsp) lemon juice• 1 fresh red chilli, seeded and

chopped• 30ml (2 tbsp) butter• 1 bunch fresh chives, nely

chopped• 8 extra-large eggs• 45ml (3 tbsp) fresh cream• White toast or warmed wraps

What to do

Fry the bacon in a large, non-stick pan tillcooked and just browned. Sprinkle over thesugar and crushed nuts and continue to fry tillcaramelised. Set aside. Mash the avocado with

seasoning, lemon juice and chilli.

In a fresh pan, melt the butter and fry thechives. Beat together the eggs, cream andseasoning, pour over the chives and fry till justset, but still soft.

Top the toast with creamed eggs and 2-3slices of bacon and nish o with a scoopof mashed avocado and a grinding of blackpepper. Or pile the llings onto a wrap androll up tightly.

Serves 4-6

BREAKFAST BANDIT

1


5/22

You will need

COFFEE RUB• 15ml (1 tbsp) nely ground coee• 10ml (2 tsp) brown sugar• 2.5ml (½ tsp) ground coriander

• 2.5ml (½ tsp) dried oregano• 2.5ml (½ tsp) salt• 10ml (2 tsp) coarsely ground

black pepper

BURGERS• 2 thick slices white bread, crusts

removed• 125ml (½ cup) milk• 1kg beef mince• 1 onion, nely grated

• salt and freshly ground blackpepper

• 10ml (2 tsp) Worcestershire sauce

TO SERVE• 6-8 hamburger rolls• lettuce leaves• 2 tomatoes, sliced• 1 onion, sliced + barbecue sauce

What to do

Combine all the ingredients for the coeerub, mix well and set aside. For the burgers,soak the bread in the milk for 10 minutes.Squeeze out excess liquid and add the bread

to the mince with the onion, seasoning andWorcestershire sauce.

Mix well and shape into 6-8 large burgerpatties.

Coat each burger patty in coee rub andpreheat the oven grill.

Grill the burgers for 5-7 minutes on each side.

Serve on hamburger rolls, garnished withlettuce, tomato, onion and barbecue sauce.

Serves 6-8

COFFEE RUB BURGERS

1


6/22

You will need

• 2 x 400g tins chickpeas, drained,rinsed and dried

• 4 cloves garlic• 10ml (2 tsp) ground coriander

• 10ml (2 tsp) ground cumin• 1 onion, nely chopped• 30ml (2 tbsp) cake our• 15ml (1 tbsp) fresh at-leaf

parsley, nely chopped• Salt and freshly ground black

pepper• Oil, for frying • Skordalia (potato mayonnaise):• 2 egg yolks• Juice of 1 lemon

• 200ml olive oil• 2 large potatoes, boiled, peeled

and cooled• Salt and white pepper

What to do

In a food processor, blend chickpeas, garlic,coriander, cumin and onion until smooth.Spoon into a bowl, mix in the our andparsley and season. With oured hands, shape

into large balls and atten slightly to formpatties. Heat oil in a pan and shallow-frypatties for 2-3 minutes a side until crisp. Drainon paper towel.

For the skordalia, combine the yolks andlemon juice in a food processor. With themotor running, gradually add the oil in asteady stream until incorporated. Blend inpotatoes and season. Serve the falafel patties inpita bread or rolls, with a dollop of skordaliaand garnish of your choice.

Serves 6

FALAFEL BURGER WITHSKORDALIA

1


7/22

You will need

• 6 chicken breast llets• 15ml (1 tbsp) soy sauce• 1 clove garlic, crushed• 1 red chilli, seeded and chopped

• 5ml (1 tsp) sesame oil• 30ml (2 tbsp) sesame seeds• Oil, for frying

GINGER MAYONNAISE:• 250ml (1 cup) quality

mayonnaise• 10ml (2 tsp) fresh ginger, nely

grated• 5ml (1 tsp) ground ginger• Salt and pepper

• 6 burger rolls• lettuce, to garnish

What to do

Place the chicken breasts between two piecesof plastic wrap and atten lightly with arolling pin or meat mallet. Combine the soysauce, garlic, chilli and sesame oil in a bowl.

Add the chicken, coat well and marinate for atleast an hour. Remove chicken from marinadeand dip in sesame seeds. Heat a little oil in apan and fry until golden brown on both sides.

For the ginger mayonnaise, mix themayonnaise, fresh ginger, ground ginger andseasoning well. Serve the chicken on burgerrolls with a generous dollop of mayonnaise,garnished with lettuce.

Serves 6

SESAME CHICKEN BURGER WITHGINGER MAYONNAISE

1


8/22

You will need

• 12 extra-large eggs• 5ml (1 tsp) Italian dried mixed

herbs• 45ml (3 tbsp) water

• Salt and pepper, to taste• 15ml (1 tbsp) butter• 15ml (1 tbsp) oil• 100ml ready-made tomato pasta

sauce

• 125g bacon bits, crisply fried• handful black olives, pitted• handful button mushrooms,

sliced• 125ml (½ cup) cheddar cheese,

grated

• 125ml ( cup) mozzarella cheese,grated

What to do

Preheat the grill. In a large mixing bowl, whiskthe eggs with the herbs, water and seasoning.Heat the butter and oil in a large non-stickpan, pour in the egg mixture and cook until

just set on the bottom. Place the pan underthe grill to brown the top. Remove from thegrill, spread with the pasta sauce and sprinklewith bacon, olives, mushrooms, cheddar andmozzarella. Grill until the cheese melts, cutinto wedges and garnish with fresh parsley ifdesired.

Serves 6

PIZZA OMELETTE

1


9/22

You will need

PIZZA

• 240g (2 cups) our• 1 sachet instant yeast• 5ml (1 tsp) salt• 15ml (1 tbsp) olive oil• 100ml warm water• Chicken:

• 4 chicken breast llets• 125ml (½ cup) plain yoghurt• Squeeze of lemon juice• 5ml (1 tsp) ground cumin• Pinch of ground cinnamon• 5ml (1 tsp) paprika• 5ml (1 tsp) cayenne pepper• Salt

TOPPING• Tomato sauce for pizza

• Cucumber raita:• 1 small English cucumber, gratedwith skin on

• Salt• 250ml (1 cup) plain yoghurt• 1 green chilli, seeded and

chopped• Handful of fresh coriander,

chopped, plus extra

What to do

For the pizza , combine the our, yeast and salt ina bowl. Combine the oil and 100ml warm waterand slowly add to the our to make a dough. Don’tadd all the liquid at once — it may require less ormore liquid. On a lightly oured surface knead thedough for 5 minutes and place in a warm place,covered. Allow to double in size.

Prepare the chicken by combining yoghurt, lemon juice, cumin, cinnamon, paprika, cayenne pepperand salt. Marinate the chicken for at least 15minutes (longer if you have more time). Removechicken from marinade and grill on both sidesunder preheated grill. Cool slightly, shred chickenand set aside.

Preheat the oven to 220°C. On a lightly ouredsurface, knock back the dough and roll into onelarge circle or two smaller ones. Place on bakingtray, spread with tomato sauce and top withshredded chicken. Bake in oven for 8-10 minutes.Remove and serve with raita. For the raita, sprinklegrated cucumber with salt and place in colanderto drain on sink for 10 minutes. Rinse well andsqueeze dry, then add to yoghurt with chilli andcoriander. Scoop dollops of raita on pizza andserve garnished with coriander.

TIPS: To speed up the process use readymadepizza dough, or use pita bread as the base. Buyreadymade chicken tikka and tzatziki (very similar

to raita minus the chilli and coriander, which canbe added).

Makes one large or two smaller pizzas serving 2-4

CHICKEN TIKKA PIZZA

1


10/22

You will need

• 60ml (4 tbsp) paprika• 85ml (⅓ cup) sticky brown sugar• 15ml (1 tbsp) garlic salt• 10ml (2 tsp) ground cumin• 10ml (2 tsp) cayenne pepper• 5ml (1 tsp) mustard powder• 10ml (2 tsp) dried mixed herbs

• Salt and black pepper• 2 racks pork or beef spare ribs

What to do

Combine the paprika, sticky brown sugar, garlicsalt, cumin, cayenne pepper, mustard powder anddried herbs in a bowl and season with salt andpepper to taste. Rub the mixture over the ribs andrefrigerate for at least two hours, or overnight ifpossible. Preheat the oven to 200°C and cook theribs , turning frequently till crispy and cooked

through.

MEMPHIS-STYLE DRY RUB RIBS

1


11/22

You will need

• 125ml (½ cup) soy sauce• 250ml (1 cup) water• 45ml (3 tbsp) rice vinegar• 85ml ( cup) brown sugar• 30ml (2 tbsp) sesame oil• 1 red chilli, seeded and nely

sliced

• 4 garlic cloves, nely chopped• 1 onion, nely sliced• 1kg beef short rib, cut into pieces

between the bones

What to do

Combine soy sauce, water, vinegar, brown sugarand sesame oil in a non-metal dish. Mix well,then add chilli, garlic and onion. Add ribs , coatwell and leave to marinate in the fridge for 2-3hours, turning halfway through.Remove ribs frommarinade and wipe with damp paper towel. Pourmarinade into a saucepan, bring to the boil and

simmer until reduced and thickened. Braai ribsover a hot re or cook in a griddle pan for 5-8minutes per side. When ribs are almost done, brushwith marinade and cook for a couple of minuteson both sides until nice and sticky. Serve ribs withextra marinade.

STICKY BBQ SHORT RIB

1

Serves 4


12/22

You will need

• 15ml (1 tbsp) oil• 100g bacon or ham, nely

chopped• ½ red pepper, seeded and nely

chopped• 3 spring onions, nely sliced• 2 cups corn kernels (fresh, frozen

or canned)• 30ml (2 tbsp) fresh coriander orparsley, nely chopped

• 2 extra-large eggs, beaten• salt and pepper• 60g (½ cup) cake our• 2.5ml (½ tsp) baking powder• milk, if necessary• extra oil, for frying

What to do

Heat the oil in a pan and fry the bacon, red pepperand spring onions till softened. Transfer to a bowland mix with the corn, coriander and eggs. Seasonto taste. Sift in the our and baking powder andmix until well combined. Add a little milk if themixture is too sti.

Heat about 1cm oil in a non-stick frying pan,

drop spoonfuls of the fritter mixture into the hotoil and fry for 2-3 minutes on each side. Drain onpaper towel and keep warm while repeating for theremaining mixture.

Serve the fritters warm with kassler chops or steak.

SWEETCORN AND BACON FRITTERS

1

Serves 4


13/22

You will need

• 750g stewing beef, cubed• 8 lamb’s kidneys, cored and diced• 1 x 330ml can of Guinness or

beer• 60g ( cup) our• Salt and freshly ground black

pepper

• 30ml (2 tbsp) butter• 30ml (2 tbsp) oil• 2 onions, nely chopped• 250ml (1 cup) beef stock• 250g mushrooms, sliced• 30ml (2 tbsp) fresh parsley,

chopped• 2 potatoes, peeled and cubed• 1 roll of pu pastry• 1 extra-large egg, beaten

What to do

Combine the beef and kidneys in a bowl andpour over the Guinness. Cover and leave in thefridge for 2-4 hours. Drain o the Guinness andreserve. Combine our and seasoning, toss beefand kidneys in our. Preheat butter and oil. Fry theonion until soft. Quickly brown beef and kidneys.Add reserved Guinness, stock, mushrooms and

parsley. Cover and simmer for 1 hours.After an hour, add the potatoes and more stockif necessary. Pour into an ovenproof pie dish orindividual pie dishes and cool completely.

Roll out pastry, cut a lid to t the dish, brush theedges of the dish with water and cover with pastrydecorations if desired. Press down the edges. Cut aslit in the pastry and decorate the top with pastry.Brush the top of the pastry with beaten egg andbake in a preheated oven of 200°C for 15-20minutes for a large pie or 15 minutes for individualpies — or until golden brown in colour.

STEAK AND KIDNEY PIE

1

Serves 4


14/22

You will need

• 4 llets of fresh sh

BATTER:• 120g (1 cup) cake our• 2.5ml (½ tsp) baking powder• 5ml (1 tsp) salt• Pinch of white pepper

• 1 extra-large egg • 250ml (1 cup) milk • 5ml (1 tsp) oil• Oil, for deep-frying

CHIPS:• 4-6 large potatoes• Salted iced water• Oil, for deep-frying •

What to do

Dry the llets on paper towel. Make batter bysifting our, baking powder, salt and peppertogether in a bowl. Combine the egg, milk andoil in a separate bowl. Make a well in the dryingredients, pour in the egg mixture and whiskwith a balloon whisk until smooth. Preheat the oilin a deep frying pan. Dip sh llets into batter, fry

for 5 minutes, turning once to brown on both sides.Remove and drain.

For the chips, peel potatoes and cut into strips.Place in salted iced water for 30 minutes and drain.Dry on a clean kitchen towel. Deep-fry the chipsin preheated oil until just limp and glazed-looking.Remove and drain on a baking sheet covered withpaper towel. Just before serving, reheat the oil andfry chips until crisp and golden brown.

FISH AND DOUBLE-FRIED CHIPS

1

Serves 4


15/22

You will need

• 1 oxtail, portioned• 30ml (2 tbsp) cake our, seasoned

with salt and pepper• 45ml (2 tbsp) oil• 125g streaky bacon, chopped• 1 large onion, chopped• 2 large carrots, peeled and cut

into rings• 2-3 large celery sticks, sliced• 15ml (1 tbsp) tomato paste• 250ml (1 cup) beef stock, plus

extra if needed• 250ml (1 cup) red wine• A bouquet garni (1 bay leaf,

4 peppercorns, 4 sprigs freshparsley and 4 cloves, tiedtogether in a muslin bag)

• Strip of orange peel• 15ml (1 tbsp) lemon juice• 12 small pickling onions, peeled• Fresh parsley, chopped, to serve

What to do

Coat the oxtail in seasoned our and preheat oilin a large oven-proof casserole. Brown the meaton all sides. Remove from the casserole and setaside. Add bacon to pan and fry until crisp. Addonion, carrot and celery and fry until just soft.Add tomato paste and return oxtail to casserole.Add stock, wine and bouquet garni. Cover and

simmer for 3-4 hours on the stove, or transfer tothe oven and bake at 160ºC for 3-4 hours, stirringoccasionally and adding more stock if necessary.After 2½ hours, add the orange peel and picklingonions and return to the heat.

Before serving, remove bouquet garni and peel.Garnish with chopped parsley and serve withmash.

OXTAIL

1

Serves 4


16/22

You will need

• 20ml (4 tsp) butter• 100g mushrooms, sliced• 2 spring onions, sliced• 2 x 120-150g llet steaks• 30ml (2 tbsp) brandy• 100ml stock• 30ml (2 tbsp) sherry

• 45ml (3 tbsp) cream

What to do

Heat the butter in a frying pan. Add themushrooms and spring onions and sauté untiltender. Remove mushrooms and onions from thepan and set aside. Add a little more butter to thepan and fry the steaks for 3-3½ minutes on eachside. Flame carefully with the brandy.

Add the stock, sherry and cream, and reduce the

mixture to three-quarters of the volume. Stir in themushrooms and onions and serve.

STEAK DIANE

1

Serves 2


17/22

You will need

• 420g (3 cups) self-raising our• 50g (¼ cup) sugar• 125g butter, melted• 1 extra-large egg, beaten• 1 x 340ml bottle of beer

ONION AND THYME

BUTTER• 30ml (2 tbsp) olive oil• 1 large onion, nely sliced• 100g butter• 30ml (2 tbsp) fresh thyme, leaves

only• Salt and pepper, to taste

What to do

Preheat the oven to 180°C. Grease a medium-sizedloaf tin or spray with cooking spray. Combine theour and sugar in a large bowl. Add the butter, eggand beer and mix together until you have a softdough. Place in the prepared loaf tin and bake for45-50 minutes until golden brown. Remove fromthe oven and allow to rest for 5-10 minutes beforeslicing. Serve with onion and thyme butter.

For the butter, heat the oil in a pan and fry theonion until crispy. Drain on paper towel, thenplace in a food processor with the butter andthyme and blend. Season, spoon into a ramekinand serve with hot beer bread.

BEER BREAD WITH ONION AND THYMEBUTTER

1


18/22

You will need

• 3kg leg of venison• 12 pieces of lard or fatty bacon• 15ml (1 tbsp) freshly ground

black pepper• 10ml (2 tsp) chilli powder

(optional)• 5ml (1 tsp) dried thyme

• 5ml (1 tsp) dried sage• 15ml (1 tbsp) vinegar• 2 large onions, sliced• 3 bay leaves• 6 cloves garlic, peeled• 5ml (1 tsp) whole black

peppercorns• Stick of cinnamon• 1 litre buttermilk• 45ml (3 tbsp) oil• 125g bacon or pancetta, diced• 500ml (2 cups) beef stock

What to do

With a sharp knife, make incisions into the venisonand lard it by folding a piece of lard or baconaround the sharp point of the blade and insertingit into the incision, then pulling the knife out.

Rub the meat with the pepper, chilli powder,thyme and sage and leave to stand for 1-2 hours.Combine the vinegar, onions, bay leaves, garlic,

peppercorns, cinnamon and buttermilk. Addthe venison, coat well and leave to marinate inthe fridge for at least 2 days, turning 2-3 times.Remove the meat from the marinade and pat drywith paper towel.

Heat the oil in a large ovenproof pot and frythe bacon or pancetta for 1-2 minutes. Add thevenison and brown on all sides. Pour over thestock, cover and transfer to the oven, preheated to160ºC. Roast for 2-3 hours until tender, turningonce.

LEG OF VENISON IN BUTTERMILKMARINADE

1


19/22

You will need

JALAPEÑO AÏOLI• 1 jalapeño pepper• 250ml (1 cup) mayonnaise• 30ml (2 tbsp) lime juice• Small bunch fresh coriander,

nely minced• 5ml (1 tsp) garlic, chopped

• Salt and pepper, to taste

TACOS• 30ml (2 tbsp) olive oil• 2 paprika peppers, seeded and

chopped• 1 medium onion, nely chopped• 2 limes, halved• 1 x 400g can whole peeled

tomatoes, drained• Salt and pepper, to taste• 250g chicken breast llets, diced• 250g cooked prawns, deveined

and shelled• 10ml (2 tsp) cayenne pepper, or

to taste• 125ml (½ cup) rice wine vinegar• 8 tacos• Fresh coriander, to garnish

What to do

For the jalapeño aïoli, grill the jalapeño until theskin is charred. Peel, remove the seeds and chopnely. Mix with the remaining ingredients and setaside. For the taco lling, heat the oil in a pan andsauté the peppers and onion on medium heat untilsoft. Place the lime halves face down in the pan,pushing the onion mixture aside so that the limesare at against the bottom. Fry for 10 minutes,then add the tomatoes and season. Cover andsimmer for 15 minutes. Remove the mixture fromthe pan and set aside.

Rub the chicken and prawns with the cayennepepper. Place the chicken and vinegar in thesame pan used for the tomato mixture and fry onmedium-high heat until cooked through. Returnthe tomato mixture to the pan with the prawns, stirthrough and cook for 3 minutes.

Heat the tacos in the microwave for 30 seconds,scoop in some lling, drizzle with aïoli and servegarnished with coriander.

PRAWN AND CHICKEN TACOS WITHJALAPEÑO AÏOLI

1

Serves 4


20/22

You will need

PINEAPPLE SALSA • 500ml (2 cups) diced pineapple• 1 small red pepper, seeded and

diced• 125ml (½ cup) fresh coriander,

chopped• 1 small red onion, nely chopped

• 1 jalapeño chilli, seeded andnely chopped• 1 clove garlic, nely chopped• Juice of 1 lime• Salt, to taste

TACOS• 30ml (2 tbsp) tequila• 30ml (2 tbsp) lime juice• Salt and freshly ground black

pepper• 10ml (2 tsp) oil• 900g ank steak, trimmed of

excess fat• 8 tacos• 500ml (2 cups) shredded lettuce• 2 tomatoes, diced• 30ml (2 tbsp) fresh coriander,

nely chopped• 1 avocado, pitted and sliced• 250ml (1 cup) feta cheese,

crumbled• Lime wedges, to serve

What to do

Mix all the ingredients for the salsa and set aside.For the tacos, combine the tequila, lime juice, salt,pepper and oil, rub over the steak and marinate for30 minutes. Sear the steak in a hot griddle pan for2-3 minutes on each side (for medium-rare). Allowto rest for 5 minutes before slicing across the graininto thin ribbons.

Fill the tacos with steak, lettuce, tomato, coriander,avocado and feta. Top with salsa and serve withlime wedges.

STEAK TACOS WITH PINEAPPLE SALSA

1

Serves 4


21/22

You will need

GUACAMOLE• 2 large ripe avocados• Juice of 1 lemon• 2 garlic cloves, crushed• 3 tomatoes, skinned, seeded and

cubed• 5ml (1 tsp) chilli powder

• 6-8 spring onions, nely chopped• 1 celery stick, nely chopped• 1 green or red pepper, seeded

and nely chopped• Handful fresh parsley, nely

chopped• Dash of olive oil• Salt and pepper, to taste

BEANS

• 500g dried sugar beans• 500g gammon or hock on the

bone• 1 large onion, chopped• 90ml (6 tbsp) chilli powder• 2-3 garlic cloves, nely chopped• 15ml (1 tbsp) Worcester sauce• 5ml (1 tsp) Tabasco pepper sauce• 1 bay leaf • Fresh coriander, to serve

What to do

For the guacamole, mash the avocados with lemon juice. Add the remaining ingredients and stirthrough. Adjust seasoning to taste and refrigerateuntil needed.

Rinse the beans, place in a large pot and coverwith water. Bring to a rolling boil, then removefrom the heat, cover with a lid and allow to stand

for an hour. Drain. Add enough fresh water tocover the beans with about 4cm extra, then addthe remaining ingredients and bring to the boil.Reduce heat to medium and simmer for about 4hours, stirring frequently, until beans are tenderand liquid has reduced. Remove the gammonbone and bay leaf. Serve the beans topped withguacamole and coriander.

SPICY COWBOY BEANS WITHGUACAMOLE

1

Serves 6


22/22

You will need

• 1 large chicken

MARINADE• 1 x 400g can coconut milk• 2 cloves garlic, crushed• 1 bay leaf • 3-5 dried chillies

• Salt and freshly ground blackpepper, to taste

PERI-PERI BASTING• 3 fresh chillies (or to taste),

seeded and chopped• 4 cloves garlic, chopped• Salt and pepper, to taste• 45ml (3 tbsp) butter• 60ml (¼ cup) olive oil or peri-

peri oil

What to do

To spatchcock the chicken, place it on a woodenboard breast-side down. Using poultry scissors or asharp knife, cut down one side of the backbone toopen out and then cut down the other side of thebackbone and remove the bone. Turn the chickenbreast-side up and with the palm of your handpress down on the breast to atten the bird. Cutslits in the breasts, thighs and drumsticks to allowthe marinade to penetrate the chicken.

Combine all the ingredients for the marinade in acontainer large enough to hold the chicken. Addthe chicken to the marinade and leave for at leastan hour or overnight. Remove the chicken fromthe marinade and dry with paper towel. Combinethe peri-peri basting ingredients in a small pot overlow heat. Stir until fragrant and set aside to infuse.Baste the chicken generously with this mixture andcook breast-side up under a preheated grill or on

the braai until done, basting every 10-15 minuteswith the peri-peri mixture.

PERI-PERI CHICKEN

1

Serves 6

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