Category Archives: Hoender/Chicken

image_print

HOENDER, BRIE, BOSBESSIE EN PIENK PEPERKORREL PITHIVIER

Posted on by Posted in Hoender/Chicken Leave a comment

HOENDER, BRIE, BOSBESSIE EN PIENK PEPERKORREL PITHIVIER

“Ek is lief vir eksperimenteer, maar versamel soms hope resepte voor ek hulle probeer. Onlangs ‘n mama naweek saam met ‘n vriendin, en haar 40ste verjaarsdag van  vroeër die jaar, ook gevier en ek weet sy hou van brie ens… toevallig gekyk na ‘n kosreeks op televisie en gesien hoe Nadiya hierdie maak. As ek haar nie dit sien maak het nie, sou die instruksies my afgeskrik het. Maar dis so eenvoudig en uniek. Kon nie pink peperkorrels kry nie maar google sê die groenes is goeie plaasvervanger. In kort, dis amazing. Dit was te vinnig op om foto te geneem het, maar my vriendin het so na oorspronklike resep se foto gekyk en gesê: well done, joune het sowaar NET SO gelyk!”

2 x 500 g rolle skilferkorsdeeg
3 eetlepels olyfolie Continue reading→

GEURIGE HOENDERLEWERTJIES

Posted on by Posted in Hoender/Chicken, Lewer/Liver Leave a comment


GEURIGE HOENDERLEWERTJIES
500 g hoenderlewertjies
200 ml koekmeel
250 ml melk
“Sweet chillie” sous
Aromat
Olie om in te braai
100 ml Sesame saad
Lê lewertjies bietjie in melk. Druk droog met handdoek papier. Rol eers in meel en dan in sesame saad. Braai apart in olie tot gaar. Gebruik min olie. As alles klaar is, gooi olie weg, en sit lewertjies terug in pan. Voeg die “Sweet Chillie” sous by en laat verhit. Verwyder pan van hitte en laat lewertjies nog 5min in sous staan. Bedien warm op roosterbrood of geniet dit net so of koud vir ‘n versnappering.
Resep geplaas deur: Lorraine Witz Brand

OUMA GROBIES SE CHICKEN A LA KING

Posted on by Posted in Hoender/Chicken 2 Comments

OUMA GROBIES SE CHICKEN A LA KING
Soos gesê, dit is ‘n baie ou resep en ek plaas hom net so.
2 eetlepels (30 ml) botter
2 eetlepels (30 ml) olie
2 eetlepels (30 ml) koekmeel
2 knoffel toontjies – fyn gekap
¼ koppie (70 ml) elk: geel-, rooi- en groen soetrissie – gekap
1 blikkie gekapte sampioene – behou die vloeistof
1 koppie (250 ml) hoenderaftreksel
1/2 koppie (125 ml) volroom melk
½ koppie room (125 ml) room
½ teelepel (2.5 ml) sout
½ teelepel (2.5 ml) droë salie – gevryf Continue reading→

PERI-PERI CHICKEN LIVERS WITH GARLIC

Posted on by Posted in Hoender/Chicken, Lewer/Liver Leave a comment


PERI-PERI CHICKEN LIVERS WITH GARLIC
2 tablespoons butter
500 g chicken livers
3 garlic cloves, crushed
3 – 4 tablespoons peri-peri sauce
juice of 1 lemon
½ cup cream
salt and pepper, to taste
In a very hot frying pan, melt butter and fry chicken livers until golden brown on both sides.
Add garlic and peri-peri sauce and allow to fry for another minute until fragrant; then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5 – 7 minutes.
Serve with bread.
Recipe: Renú Ferreira.

COCO COLA WINGS

Posted on by Posted in Hoender/Chicken Leave a comment


COCO COLA WINGS
Made a light but delicious dinner tonight…

8 chicken wings
3/4 cup Coco Cola
1/4 cup soya sauce
2 tablespoons sugar
1 tablespoon mustard powder

Whisk all the ingredients well.
Place the chicken wings in a pan on medium heat.
Stir coating the wings will cooking.
The sauce will reduce to a sticky sauce.
I cook the wings for about 25 mins or until done.

Super yummy!!!

Recipe and photo:  Nikki Laubscher

ROMERIGE EENPOTHOENDER

Posted on by Posted in Eenskottel / All -in-one Dish, Hoender/Chicken Leave a comment


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 Continue reading→

CHICKEN SCHNITZELS WITH HOMEMADE CHEESE SAUCE

Posted on by Posted in Groente / Vegetables, Hoender/Chicken, Souse / Sauces 1 Comment


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 Continue reading→

CHICKEN WITH CHEESE PUFFS

Posted on by Posted in Hoender/Chicken Leave a comment


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

Disclaimer | We do not claim that these recipes or photos are proprietary to us. We have just found these on the web