ROMERIGE EENPOTHOENDER


ROMERIGE EENPOTHOENDER
Ek deel graag die resep. Romerige eenpothoender, rys en groente. Maklik, vinnig en min skottelgoed (net reg vir ‘n Maandagaand, die eerste aand van die week).
½ klein prei, gewas en gesny
2 hoenderborsies, in blokkies gesny
3 wortels, gewas en in blokkies gesny
1½ koppies rou rys
1 liter kookwater
2 hoenderekstrakblokkies, gekrummel
1 teelepel droë tiemie
1 teelepel vars gemaalde peper
½ teelepel fyn witpeper
¾ koppie bevrore ertjies
¾ koppie bevrore mieliepitte/blikkie gedreineer
100 ml room
2 eetlepels suurroom
sout/peper/aromat na smaak
1 koppie kaas, gerasper
Braai hoender in olie tot ligbruin. Voeg preie by en braai nog 3-4 minute.Voeg wortels, rys, kookwater, hoenderekstrakblokkies en geurmiddels by, en prut tot rys gaar is en ongeveer al die vloeistof ge-absorbeer is. Roer gevriesde groente, room, sout, peper, aromat en suurroom by, prut nog 2-3 minute en gooi kaas oor. Bak by 140 °C in die oond totdat kaas gesmelt is.
Bedien net soos jy wil!
4-6 porsies (afhangend hoe honger die mense is…)
Resep en foto: Ilze Garbers Jacobs.




CHICKEN SCHNITZELS WITH HOMEMADE CHEESE SAUCE


CHICKEN SCHNITZELS WITH HOME MADE CHEESE SAUCE
Chicken schnitzels with homemade cheese sauce, roasted baby potatoes butternut and baby marrow in garlic and brown onion soup powder. Delicious and so simple! Use either prepared schnitzels bought from grocer or prepare your own.
Chicken
4 – 6 prepared schnitzels OR
Own schnitzels (slightly beaten):
2 eggs, whisked for dipping
flour, for dipping
bread crumbs or cornflakes crumbs, for dipping
Vegetables
1 medium fresh butternut, cut into cubes
1 packet fresh baby marrows (6-8 marrows), sliced or cut into rounds
± 12 -16 baby potatoes cut into halves or quarters depending on size, drizzled with 1 tablespoon olive oil
1 tablespoon crushed garlic
thyme and salt to taste
1 packet of brown onion soup powder
milk or cream (optional)
Cheese sauce
2 heaped tablespoons (30-45 ml) flour/maizena
2 tablespoons (30-45 ml) butter/margarine
200 ml milk
grated cheese (± 60-80 g or to taste)
pinch of salt and black or white pepper
(some quantities estimated by Wadi)

Chicken:
Preheat oven to 180-190 °C. Either bake already crumbed schnitzels in oven for 20-25 min (can put in frozen) OR take the unprocessed chicken fillets, beat slightly, dip in 2 whisked eggs, then once in flour, quite a thick coating, then again in egg, and then in either bread crumbs or cornflakes crumbs.
Vegetables:
Mix in baking oven pan: fresh butternut, cut into cubes, fresh marrows sliced or cut into rounds, baby potatoes cut into halves or quarters depending on size, drizzled with olive oil, crushed garlic, thyme and salt. Bake for 1 hour or until vegetables are semi-soft. Mix brown onion soup with a bit of hot water and a little bit of cream or milk (optional) and pour over vegetables. Bake for another 20-30 minutes or until vegetables are very soft.
Cheese sauce:
Heat up pan, add butter until melted. Once completely melted, turn the heat down slightly and add the flour, stir with fork or whisk briskly until it forms almost a ball shape until flour and butter are nicely combined, slowly start adding milk, keep stirring and keep on semi-low heat, amount of milk depends on thickness desired, add grated cheese and stir again. It is also up to you on the amount of cheese to add; I add a little milk afterwards just to thin out slightly as the sauce thickens quite quickly once off the heat. Add in a pinch of salt and some white or black pepper while stirring.
Serve and enjoy!
Recipe and picture by Jaylene Jay Ansley




CHICKEN WITH CHEESE PUFFS


CHICKEN WITH CHEESE PUFFS
4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
3 cups buttermilk (720 ml)
1 packet ranch seasoning
10 cups cheese puff (270 g)
oil, to fry

Season chicken breasts with salt and pepper.
Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
Heat oil to 350°F (175°C) in a large skillet or pot.
Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
Remove the chicken breasts and transfer to a paper towel-lined plate.
Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
Enjoy!
Recipe posted by Esme Scheepers Van Wyk




IDEES MET HOENDERSTUKKE SONDER VEL


IDEES MET HOENDERSTUKKE SONDER VEL
Natalle Nienaber Marais
Ek het hoender stukke sonder vel, wat kan ek maak, lus vir bietjie anders as stir-fry.
Algemeen:
Wraps, Hoendersop, Butter chicken curry, Hoenderpastei, Chicken strips, Chicken al- la king, Maak slaai, Gordan blue, Hoender risotto, Hoender kerrie, Crumbed fillet, Nachos, Chicken satay, Chicken Kiev, Roti, Breyani, Hoender burgers, Hoender mayo blatjang gereg, Thai curry, Nuggets, Hoender Alfredo pasta, Chicken korma, Sweet sour chicken, Honey mustard chicken, Chicken and leek pie, KFC hoender, Salt and pepper fillet with potato and carrots, Chicken and spinach with roti, Dry masala chicken potato bake, Stroganoff, Enchilidas, Lekker dik hoender-groentesop.
Claudette Smith
Maak sous met tamatie sous, blatjang en sweet chili sous. Kap fillets bietjie platter. Braai in sous op plaat oor lae hitte.
Jessica Williams
Spice it, slice it open and put cheese in, then wrap bacon around it and pop it in the oven for so 20 minutes.
Lyzette De Beer
Met sampioen en bruin uiesop
Maak gaar met uie , sampioen, knoffel enige soetrisse, kook brokkoli en of blomkool op. Maak witsous en meng alles saam, geur na smaak. Bak in oond tot gaar, gooi gerasperde kaas oor en laat smelt, ek gebruik sampioen blikkie sop i.p.v witsous en sampioene.
EJ Nel
Bak die hoender in ‘n toe oondskottel met mayonnaise, klein uietjies of uie-skywe, aartappels, en klein worteltjies of skywe van aartappels en wortels. Moenie suinig wees met die mayonnaise, blatjang, bietjie mosterd poeier vir geur en watter speserye jy ookal van hou.
Margaret Dempsey Du Plessis
Stop hoender borsies met spek, sampioene en uie. Gooi kaas witsous oor.
Lollie Blossom
Saam met bietjie prawns ‘n lekker Nasi Goreng.
Stephanie Kriel
In ‘n pot braai jy ‘n ui, ‘n groen soetrisse en ‘n pakkie sampioene. Gooi die hoender by, in repies gesny en braai tot gaar. In ‘n beker meng jy een koffie beker vol mayonaise en ‘n beker blatjang, ‘n pakkie bruin uie sop poeier net so droog by en bietjie sout. As hoender gaar is, meng die mayo sous in en gooi alles dan saam en ‘n pak gaar macoroni. Meng goed, skep in ‘n oondbak en sit gerasperde kaas op en bak in oond tot kaas smelt. Maak baie kos en dis vullend en lekker.
Estelle Fourie
Stop met spinasie en feta, draai strip spek om steek vas met tandestokkie. Kerrie gemarineerde sosaties.
Riette Perold
Ek het gisteraand sommer my hoenderborsies lekker met spek toegedraai en op gesmeerde oondpan in oond gesit, as jy parmesan of mozerella by rasper net voor opdiening vinnig en maklik. Het patats in skywe gesny met olyfolie oor saam in oond gebak.
Joey Rheeder Henderson
Chicken schnitzels. Kap met vleis hammer aan beide kante. Klits 2 eiers goed saam met ½ teelepel hoenderspice. Doop daarin en dan in broodkrummels. Laat rus vir ½ uur in yskas. Bak in olyf olie met 1 teelepel knoffelboter gemeng. Tot ligbruin aan albei kante. Hou plaat se hitte op medium. Sny skyfies kaas en plaas bo-op om te smelt. Bedien saam chips of rys en groente of slaai.

Albie Vermeulen
Sny halfpad oop en vul dit met ham en kaas, dan meng jy ‘n pakkie potato bake met room en gooi bo-oor en bak in oond tot gaar.
Frikkie Jones
Stop dit met mozarella en ui en sundried tomato. Bedek met krummels. Bak in oond met botter. Bedien met gremolata.
Justmine-Lee Jess Henderson
Chicken fritters: Sny hoender in fyn stukke dan sit jy kaas meel eiers sout en mayonnaise by en dan braai jy dit in n pan met biekie olie dis baie yummy.
Helene Wilke
Daardie witvleis maak jou lekkerste pastei. Kook vleis gaar met bietjie sout, maak ‘n pak Simba BEEF chips fyn, roer by die hoender en skep in bak. Sit today se blaardeeg bo-op en bak tot deeg gaar is. Is die lekkerste hoenderpastei.
Chandré Louw Vul met peppadew en feta, draai spek om en bak in die oond tot gaar. Of kap dit, dip in eier, dan meel, weer eier en dan cornflakes se broodkrummels en braai in olie vir schnitzels.
Maretha du Plessis
Hoender en prawn kerrie of net gewone hoender met coconut en coriander.

Felene Bouwer –  Chicken bake
Seal chicken both sides and place in baking dish. Fry onions and put over chicken. Mix together:
1 tin pea soup OR butternut soup
1 tub cream,
½ bottle mayonaise
1 cup mozarella
1 cup cheddar
Pour over chicken and bake 1 hour at 150°C or 30 min at 180°C. Or till chicken is soft and tender. You can put more soup in to have more gravy. Serve with rice and peas or salad.

Lizelda Hope Mitchley
Sny in dik skywe, kap met ‘n kombuis hammer plat, sit filling en kaas in, rol op, sit op bak plaat, smeer olive oil oor en bak. As dit gaar is, rasper ‘n hopie kaas op die bak plaat en plaas daar op vir ‘n paar sekondes, doen aan ander kant ook.
Bianca Binxy Hayward
Kap dit plat en braai in ‘n degie.
Zelda Ellis
Place in pot, cover with spices, cover with water and boil until done. Shred the chicken. Get yourself a packet of Royco chicken-a-la-king sauce. Brown onion, mushrooms and green pepper, add milk and sauce from packet as per instruction on packe, add chicken and simmer. Serve on rice. Delicious.
Aqeelah Slamdien
I braise 3 onions in real butter, nice and soft, then in a separate bowl I cube my chicken breast, add 4 teaspoons of tomato paste, fresh garlic and ginger and I buy butter chicken spice at my butcher, mix all well together and add to my onions in the pot, let it simmer for 20 minutes, and then add some fresh cream and danya (optional), simmer for further 10 minutes and all done, serve with white rice, roti or naan bread.
Annatjie Kotze
Ek sny in dun repies, doop in geklitste eier, rol in krummels met speserye wat ek self maak, sit die stukkies op koekrakkies in yskas vir 20 minute dat die krummels lekker vassit, dan deepfry ek dit vir paar minute in warm olie, haal uit sit op kombuis papier, bedien saam met geurige rys of aartappel skyfies, in sweet chillie doopsous, heerlik verby, probeer dit gerus, jy sal dit weer maak.
Cjr Van Niekerk
Annatjie Kotze Kan ook yskas water gebruik. Na ek die hoender so 3 ure marinade, dan dip ek dit in meel, dan die water dan terug in die meel. Gee dieselfde kors vorm as KFC se hoender, nog net die speserye wat ek aan werk. O ja en die rou stukkies in krummes vries ook goed.
Why not stuff them with something interesting and slow cook with some small potatoes and veg.
Esté Kaltwasser Fouché
As dit bors stukkies is, maak gevulde borsies.
Neeltje Viljoen
Sny oop soos koevertjie, vul met pietersielie, kaas en uie, rol spek rondom, steek vas met stokkies, doop in eier en meel, braai vinnig in diep vet en sit dan in oond vir ‘n paar minute. Heerlik sag en sappig.
Petro Tonkin
Sit in oond met spices tot lekker sag, vlok. Kap ‘n groot pak swart sampoene fyn, meng met hoender, voeg mayonaise by, net genoeg om te bind, meng gerasperde kaas by. Sit in oondbak, strooi paprika oor en bak. Heerlik met ‘n groen slaai.
Amelia Gous
Hoender-pizza, plat gekapte hoender is die “base”.

Clarise Van Niekerk Sny stuk oop en vul met kaas, spek, ens en Mozarella kaas bo-op en draai toe in foil, in die oond! YUM!
Martie Heinenmann
Thai Green Curry met egg noodles. Baie lekker!
Sindy Rossouw
Soos wat mens die bokse mince mate kry, kry ook een wat sê briyani. Dis super vinnig en baie lekker. Net hoender moet bygesit word.
Bianca Coetzee Vermeulen
Hoender pasta met ‘n pakkie baked potatoe by as sous.
Charmaine van Zyl
Chicken snitzels wat jy daai hoender filette dan maak jy dit plat en gebruik dit vir hamburgers.
Ruth Scholtz
Slaan hoender bietjie plat. Braai sampioene en spek en meng met bietjie kaas. Sit op die hoender en rol toe en steek vas met tandestokkie en braai hoender tot gaar. Eet met slaai, chips of gemengde groente.
Gerda Pienaar
Kom ek sê jou wat lekker is. My familie is mal daar oor. Jy sny hoender in stukkie soos jy stew maak. Ek gebruik gewoontlik die bors gedeelte, wat niks bene in nie. Kook dit vir so 15 min. Dan braai jy uie, green pepper, rooi peper en sampioene saam. Gooi een teelepel kerrie daar in. Braai ‘n rukkie. Gooi die hoender daar in. Braai dit saam tot hoender gaar is. Laat afkoel, gooi mayonnaise daar in. En vat geel perskes in ‘n blik sny dit daar in. Set met broodrolle. Dis baie lekker, probeer dit.




SPINACH STUFFED CHICKEN BREASTS


SPINACH STUFFED CHICKEN BREASTS
4 chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 ounces cream cheese, softened
¼ cup grated Parmesan
2 tablespoons mayonnaise
1 ½ cups chopped fresh spinach
1 teaspoon garlic, minced
½ teaspoon red pepper flakes

Preheat oven to 180°C.
Place the chicken breasts on a cutting board and drizzle with olive oil. Add the paprika, ½ teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Place the chicken breasts in a 9 x 13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked through.
Recipe posted by Amanda Scholtz




BACHELOR’S CHICKEN LIVERS


BACHELOR’S CHICKEN LIVERS
1  x 250 g tub chicken livers, cleaned and cut in half
1 onion, diced
1 teaspoon Italian herbs
1 flat teaspoon peri-peri or chilly powder
1 chicken stock cube, dissolved in a cup of hot water
1 tablespoon flour, dissolved in half cup water

Place all in a pan and bring to boil, then simmer for 15 minutes.
Done.
Recipe posted by Peter Ricken




ALIDA’S CHICKEN LIVERS


ALIDA’S CHICKEN LIVERS
Sautee and brown 2 onions cut into rings using a spoonful of butter.
Cut up either yellow or red pepper into strips and add to the onions.
Cup up 2 jalapeno peppers and add to onions.
Add a spoonful of garlic.
Clean and cut chicken livers into bite size pieces and add to onion mix.
Make sure the livers are cooked through (about 10 minutes, stirring often.
Add salt, black pepper and chilli spice.
Add a creamy hot sauce like prego or chilli sauce and stir into liver mixture.
Add 250 ml fresh cream and cook until the mixture have thickened slightly.
Serve with sliced and toasted ciabata bread.
You can also add chipotle spice or sauce.
Recipe posted by Alida Van Zyl




NANDO’S STYLE GRILLED CHICKEN FLATTY


NANDO’S STYLE GRILLED CHICKEN FLATTY
½ cup white vinegar
½ cup lemon juice
½ cup olive oil
1 or more teaspoon chilli powder
1 or more teaspoon paprica
2 teaspoons salt
3 or more cloves garlic
10 medium chillies chopped small

Mix well, refrigerate when not required.
Paint the flatty chicken several times on both sides while braaing.
Recipe: Peter Ricken




SAPPIGE HOENDERBORSIE


SAPPIGE HOENDERBORSIE
Meng saam:
¾ koppie broodkrummels
1 teelepel sout
1 teelepel Italian herbs
1 teelepel swartpeper

Vlek die hoenderborsies en kap liggies tussen twee velletjie gladwrap.
Doop die vleis dan in die meel en dan in ‘n liggies geklitste eier en dan weer in die broodkrummels.
Vlakbraai dit in warm, min olie omtrent vir 4 min aan ‘n kant.
Foto en resep: Gideon Louw




BEST BUTTER CHICKEN


BEST BUTTER CHICKEN
1 kg chicken breast fillets, cut into bite-sized pieces
1 cup plain yoghurt
2 tablespoons lemon juice
3 tablespoons oil
2 onions, finely chopped
2 tablespoons minced garlic
1 tablespoon minced ginger
3 tablespoons roasted masala
2 teaspoons ground cumin
2 tablespoons paprika
2 teaspoons turmeric
1 teaspoon red chilli powder
2 tablespoons tomato paste
salt to taste
2 whole chillies (optional)
1 cup coconut cream
1 bunch fresh coriander, chopped

Place the chicken, yoghurt and lemon juice in a bowl and marinate for a few hours or overnight.
Heat the oil in a large pot on medium heat and fry the onions until golden brown. Add 250 ml (1 cup) warm water and cook the onions until all water has cooked away.
Next, add the garlic and ginger, spices, tomato paste, salt and chillies and cook for 10 minutes, adding a dash of water to prevent burning and also stirring when necessary.
Add the chicken and yoghurt marinade and cook on medium to high heat, stirring occasionally. Whatever you do, do not add water to the curry.
After 8-10 minutes, add the coconut cream and the chopped coriander. Cook for five minutes. Stir once and switch off the heat.
Serve with white basmati rice or roti.
Photo : Petro Borchard