HOENDERMAGIES
Resep en foto: Gideon Louw
FOOD LOVERS RECIPES
Sous :
1 ui, gekap
½ rooi soetrissie, gekap
200 ml room
¾ koppie water
3 eetlepels bruinasyn
1 eetlepel balsamiese asyn
½ teelepel chillie vlokkies
½ teelepel sout
½ teelepel swartpeper
½ teelepel knoffel vlokkies
½ teelepel Italian kruie
2 eetlepels sampioen soppoeier
3 eetlepels suiker

Smoor die uie en rissie saam en voeg al die ander bestanddele by en roer goed en laat prut ‘n paar minute.
Kook 700 g skoongemaakte hoendermagies in ‘n koppie water en ‘n halwe koppie asyn tot sag vir omtrent 90 minute.
Gooi dan die water af en voeg by die sous en laat prut vir omtrent 20 min.
Ons het dit sommer op ‘n sny geroosterde brood geskep en ‘n blaartjie opgesit vir mooigeit.

CREAMY LEMON PEPPER AND APPLE VINEGAR CHICKEN
Creamy lemon pepper and apple cider vinegar chicken with smashed baby potatoes, sweet carrots, creamed spinach and white rice with gravy. Apple cider vinegar is very underrated in using with meat and chicken. It provides a unique flavour and enhances the lemony tang.
8 pieces of chicken (bone in)
baby potatoes pre-cooked in microwave (skin on)
oil for shallow frying the chicken & potatoes
lemon and black pepper seasoning
100 ml apple cider vinegar
100 ml dry white wine (I used champagne as I had a bit left over … yes unbelievable)
200 ml cream

Heat a heavy based non stick pan with a lid. Fry the chicken pieces and boiled potatoes in just enough oil to cover the bottom of the pan. Sprinkle the lemon & black pepper seasoning over the meat and potatoes, turning until it’s got a golden colour. Once the chicken has a golden brown colour, add the apple cider vinegar and deglaze the pan. Add the wine/champagne and allow to simmer with lid on until the chicken is done. Press the potatoes with the back of a fork until the skins burst. Add the cream and stir gently through to mix. It won’t be a lot of gravy but it will be very flavoursome. Serve with rice
Photo and recipe: Elsabie Templeton‎

OONDGEBRAAIDE HOENDER
12 stukkies hoender
300 ml cream mayonnaise
50 ml suurlemoen sap
speserye volgens smaak
sout en peper

Meng alles saam met so 100 ml water. Gooi oor hoender stukkies en bak in die oond tot gaar. Moet se was baie lekker gewees.
Ons het dit saam met aartappel en broccoli gebak geniet. En rys saam gemengde groente.
Resep en foto: Kotie Olivier

HONEY SOY BAKED CHICKEN THIGHS
Preheat the oven to 425°F (220°C).
1/3 cup honey
¼ cup low sodium soy sauce – I WOULD ADD BIT MORE
¼ cup finely chopped spring onions
2 tablespoons cooking oil vegetable oil or canola oil
1 ½ tablespoons garlic minced (or 4 large cloves garlic, minced)
1 tablespoon white vinegar or rice wine vinegar – I WOULD ADD BIT MORE
1 teaspoon sesame oil
¾ teaspoon fresh minced ginger
2 ½ pounds (1.2 kg) chicken thighs – skinless
salt and pepper to season
fresh chopped parsley to garnish

In a shallow bowl, combine honey, soy sauce, spring onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
Transfer chicken along with the marinade to a cast iron skillet or baking dish.
(Original recipe suggest baking it, I cooked it on the stove top, basting it with the marinade from time to time)
Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
Garnish with parsley and optional sesame seeds.
Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.
Recipe posted by Petro Borchard
2 nd Photo: Petro Borchard (before and after the chicken was grilled for more colour)
Foto en verandering: Elize de Kock
Die hoender was heerlik, dankie Petro vir die resep, het egter die metode verander om die sous oor die hoender te sit en vir 1 uur by 180 º C in oond te bak, toe deksel afgehaal al die sous eenkant gehou en bedruip terwyl ek dit onder die grill bruin maak. Die sous oor rys bedien, met brokkoli en soet pampoen. Heerlike gereg. Vel aan, vir ons is hoender sonder die velletjie nie hoender nie.

POUNDED LEMONGRASS CHICKEN
4 lemongrass stalks, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 skinless, boneless chicken breasts, pounded to ½-inch thickness or thighs skin on bone in
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
lime wedges

Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes.
Heat a little oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess, and cook until golden brown, thighs 20 minutes; breast 6 minutes.
Serve chicken with lime wedges for squeezing over.
Do Ahead: Chicken can be marinated 2 days ahead. Keep chilled.
Recipe posted by Elize de Kock
Photo: Elize de Kock

HOENDER SAAGWALA
Vrydagaand takeaway maar self gemaak hoender saagwala (‘n tipe spinasie/hoenderkerrie).
Heerlik en nie te branderig, so perfek vir die kiddies (as daar oor is).
Bedien met basmati rys en/of naan.
2 groot hoenderborsies, in blokkies gesny
olie/ghee vir vlakbraai
1 ui, gekap
2 knoffelhuisies, gekap
1 teelepel gerasperde vars gemmer
½ pak gevriesde spinasie, ontdooi en water uitgedruk
1 eetlepel garam masala
1 teelepel cumin powder
½ teelepel borrie
½ teelepel cayenne pepper
sout en peper na smaak
5 ml asyn
100 ml water
200 ml room
125 ml suurroom

Braai hoender tot ligbruin.Voeg uie, knoffel en gemmer by en braai tot deurskynend. Voeg spinasie, garam masala, cumin, borrie, cayenne pepper, water, room en suurroom en asyn by en laat deurkook. Bedien warm.
Resep en foto: Ilze Garbers Jacobs

SATAY CHICKEN MINCE AND VEGGIE STIR FRY
This easy and delicious stir-fry can be made with chicken mince or chicken breast strips. The mince version is very versatile, it can be served on steamed rice, Asian noodles or in lettuce leaves like a sung choi bao
3 teaspoons sesame oil and some more olive oil for frying
500 g chicken breast mince
1 tbsp soy sauce
2 tbsp vodka
2 tbsp maizena
1 onion sliced
1 green capsicum, sliced
125 g French style green beans, halved
125 g mushrooms, sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon crushed red chilli or 2 fresh chillies sliced
2 tbsp peanut butter
2 tablespoons oyster sauce
½ cup coconut cream
toasted sesame seeds
brown rice, to serve

Marinate chicken mince in soy sauce and vodka in fridge for at least half an hour. Dust the mince with maizena. Heat some oil in a wok over high heat. Stir-fry the chicken mince, breaking up any lumps, for 2-3 minutes or until browned lightly. Set aside.
Fry the onion, capsicum, beans and mushroom stir-fry for 3 minutes or until just tender.
Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the mince and the combined peanut butter, oyster sauce and coconut cream. Stir-fry until the cloudy color disappear (until the peanut butter split) and the stir fry is heated through
Serve stir fry over brown rice, sprinkled with sesame seeds.
Recipe and photo: Elize de Kock

COKE HOENDER, SOETPATATS EN GEBRAAIDE KOOL
15 stukkies hoender
3 koppies regte Coke
bruinsuiker
stroop
½ koppie HP sous (Worcestersous en ½ teelepel paprika) indien jy nie HP het nie
Voeg volgende na smaak by:
hoenderspeserye
roosmaryn
tiemie
kruie
sout
Braai jou hoenderporsies met speserye en kruie en sout so bietjie bruin.
Voeg bietjies Coke op ‘n slag by tot so 25 minute verby is.
Meng HP sous met bietjie bruinsuiker en stroop na smaak. (Kan altyd weer byvoeg)
Voeg by die hoender en prut tot dikkerig raak en voeg weer bietjie Coke by soos nodig.
Bak nou in voorverhitte oond by 180°C vir ‘n uur. Dit raak taaierig met crispy velletjie.

SOETPATATS
1 kg patats, in skywe gesny
knypie sout
bruinsuiker
stroop
egte botter of Rama
3 eetlepels suurlemoensap

Braai suiker, stroop en botter, nie afgemeet proe terwyl dit kook en taai stropie word.
Voeg sout en suurlemoensap by en roer. Sit stoofplaat op 3 en voeg patats by.
Braai dit in die sous, lig nou en dan op en moenie deksel opsit nie.
Patats sal vloeistof maak en begin dik vloeistof maak. As daar soetigheid kort voeg by.
Gee so paar roere. Sodra dit gaar is, hou heel of druk fyn.

GEBRAAIDE KOOL
¼ opgekerfde kopkool
1 ui
sout
peper
1 teelepel fyngekapte knoffel
vleisspeserye

Kap 1 groot ui op en braai tot lekker bruin.
Voeg fyngekapte knoffel by en braai so 2 minute.
Voeg nou kool by en roerbraai die heeltyd op stoofplaat nr. 4. Dit moenie waterig raak nie.
Nota:
Ek het nie die sous van Coke hoender gebruik nie, almal hou nie van Coke sous op die rys nie. Voeg speserye, sout en peper by. Dit neem so 20 minute om gaar te word.
Resepte en foto: Ronell Muller Boshoff

CREAMY THYME AND LIME CHICKEN
8 chicken pieces, bone intact
fresh thyme
50 ml fresh lime juice
150 ml fresh cream
oil for browning chicken
pinch of Maldon sea salt

Heat a heavy based pan and pour just enough oil to spread over the bottom. Fry the skin side of chicken pieces until golden brown then sprinkle with salt and turn over. Once the other side is also browned, pour the lime juice over and add the fresh thyme to the pan. Put lid on and simmer until the chicken is cooked. Pour the fresh cream over and turn the heat up a bit until the cream starts bubbling. Check seasoning and serve with rice or boiled potatoes.
Recipe and photo: Elsabie Templeton

PERFECT ROAST CHICKEN IN BRINE
1.5–2 kg whole chicken
6 % brine: 300 g table salt dissolved in 5 litres water (600 g coarse salt)
1 lemon
1 bunch thyme
125 g unsalted butter, at room temperature, plus extra for rubbing into the skin
30 ml dry white wine

For the gravy (optional):
20 ml dry white wine
250 ml (1 cup) chicken stock
1 tsp Dijon mustard
1 sprig tarragon
1 sprig parsley

Place chicken in a clean container. Pour over the brine, ensuring that the chicken is submerged, then cover the container with plastic wrap and place in the fridge overnight.
Remove the chicken from the liquid and dry well with paper towel. Place on a wire rack set over a tray.
Preheat the oven to 90ºC.

Roll and pierce the lemon, then place it in the cavity of the bird with half of the thyme.
Rub some butter on top of the skin.
Place the chicken on the rack in a roasting tray and place in the oven. Roast the chicken for about 3–4 hours.
Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go.

In the meantime, melt the butter in a pan and add the wine and a few sprigs of thyme.
Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before and during browning.

Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for about 10 minutes or until golden brown, taking care that it doesn’t burn.

Once coloured, remove the chicken from the oven and place on a plate.

Season with salt and freshly ground black pepper.

If making the gravy, when the chicken has been browned and removed from the roasting tray, place the tray containing the juices on the cooktop over medium-high heat.
Add the white wine and scrape and stir to deglaze the pan.
Add the chicken stock and cook until reduced to a sauce.
Strain into a small saucepan.

Before serving, stir in the mustard and warm through.
Finish with freshly chopped tarragon and parsley and season with salt and freshly ground black pepper
Recipe posted by Amanda Conradie
Photo: Elize de Kock