“SWEET CHILLIE” SOUS HOENDER
Resep: Alta Jansen van Rensburg
FOOD LOVERS RECIPES
Meng saam:
4 eetlepels sweet chillie sous
4 eetlepels Mrs Balls mild blatjang
2 eetlepels plain jogurt
1 opgehoopte eetlepel hoender speserye
grofgemaalde swart peper na smaak
1 teelepel gerasperde suurlemoenskil
knoffel na smaak

Lig die hoender se vel plek plek waar moontlik en vryf die mengsel op die vleis in, asook binne in die hoender.

Maak sous aan met:
1 koppie sweet chillie sous
½ koppie jogurt
½ koppie mayonnaise
fyngekapte pietersielie en roosmaryn, na smaak
sout en peper na smaak
groen soetrissie, rooi soetrissie of geel soetrissie van jou keuse, opgekap
Meng alles saam, gooi oor hoender en bak vir sowat 1 uur op matige hitte of tot gaar.
Moenie die olyf olie vergeet nie, so 2 eetlepels by elke mengsel.

GEBAKTE HOENDERLEWERTJIES
500 g hoenderlewertjies
1 ui, fyn gekap
± 200 – 250 g botter/margarien
1-2 pakkies soppoeier

Maak hoenderlewertjies skoon. Rol in soppoeier en pak in gesmeerde oondbak. Strooi gekapte ui oor en sit stukkies botter bo-oor. Maak net seker daar is genoeg botter! Bak vir ongever 20-30 minute teen 180ºC tot gaar. Dien op saam met rys.
Notas:
Geen vloeistof word benodig nie!
Moet nie te lank bak nie so nie is dit droog.
Foto: Bets Lourens

HOENDER EN PYNAPPEL GEBAK
Braai +-2 kg hoenderstukke met so 3 naeltjies, hoender speserye en uie wat fyn gekap is.
Plaas in oondvaste bak.
Plaas die volgende in ‘n voedselverwerker:
1 geel peper
1 rooi peper
So duim lengte gerasperde gemmer
1 medium pynappel
Maak alles lekker fyn.

Plaas die volgende in ‘n koppie:
½ koppie blatjang
¼ koppie soja sous
¼ koppie heuning
Meng goed.
(Pas die 3 bestanddele aan na u smaak)

Voeg by jou pynappel mengsel en meng goed deur.
Gooi oor jou hoender en bak oop vir so 1 ½ uur  teen 150°C tot hoender gaar en sous heerlik dik is.
Dié word nou bedien met gebraaide rys.
Resep en foto: Natacha Visagie

HEERLIKE HOENDER KERRIE
30 ml kookolie
1 groot ui, in skywe gesny
3 kardemompeule
2 kassia- of kaneelstokkies
8-10 hoenderporsies
1 tamatie, geskil en gekap
5 ml borrie
15 ml fyn komyn
10 ml fyn koljander
5 ml brandrissievlokkies
15 ml masala
15 ml gemmer-en-knoffel-pasta
4 groot aartappels, geskil en in kwarte gesny
sout na smaak
1 bossie vars koljanderblare (dhania), grofgekap

Verhit die olie in ‘n groot kastrol en voeg die ui, kardemom en kassia by. Soteer die ui tot sag en deurskynend voor jy die hoender byvoeg. Braai vir 10 minute en voeg dan die tamatie en die res van die speserye by. Kook vir 1 minuut. Voeg die gemmer-en-knoffel-pasta en die aartappels by en kook tot die aartappels sag is. Geur na smaak. Garneer met die gekapte koljanderblare en sit met geelrys en rosyne of gewone witrys voor.
Resep en foto:  Bradley Davids

HOENDERADDER
400 gram hoendermagies
400 gram hoenderlewertjies
1 eetlepel balsamiese asyn
1 eetlepel suurlemoen sap
2 eetlepels suiker
1 teelepels sout
1 lang skoongemaakte vetderm
1 teelepel gemaalde swartpeper
100 gram gekapte spek

Maak die lewer en magies mooi skoon en kerf in klein stukkies en laat lê ‘n rukkie in soutwater.
Spoel mooi skoon af en dreineer soveel moontlik water af.
Meng dan al die ander bestanddele by behalwe die derm.
Stop dan die mengsel in die vetderm en bind die punte toe met stukkie tou.
Braai op stadige kole tot lekker gaar.
Foto en resep: Gideon Louw

CHICKEN PARMENTIER
Definitely try using up leftover roast chicken in this tasty potato-topped pie.
For the potato topping:
1.5 kg floury potatoes, peeled
30 g butter
5 tbsp double cream
2 egg yolks
salt and black pepper

For the filling:
30 g butter
3 large onion or 8 small shallots, peeled and halved
3 carrots, chopped
2 sticks celery chopped
2 garlic cloves, finely chopped
1 inch ginger, peeled and very finely chopped
4 tbsp dry white wine
1 tbsp tomato purée
3 large ripe tomatoes, peeled and chopped (or 1 x 400 g tin chopped plum tomatoes)
350 ml chicken stock
600 g leftover roast chicken, shredded
10-12 black olives, stones removed, halved
2 tbsp chopped fresh parsley
50 g Gruyère/Edam cheese

For the topping, boil the potatoes in salted water until tender.
Drain and push through a potato ricer, or mash thoroughly.
Stir in the butter, cream and egg yolks.
Season and set aside.
For the filling, melt the butter in a large pan.
Add the shallots, carrots and celery and gently fry until soft, then add the garlic and ginger.
Pour in the wine and cook for 1 minute.
Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened.
Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
Preheat the oven to 180ºC/160ºC Fan/Gas 4.
Put the filling in a 20 x 30 cm/8 x 12 in ovenproof dish and top with the mashed potato. Grate over the Gruyère Edam cheese.
Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
Recipe: Amanda Conradie
Photo: Elize de Kock

PASTA MET HOENDER EN KERSIETAMATIES
350 g hoenderborsfilette, sonder die vel in blokkies gesny
50 ml Italiaanse droë vermot
10 ml vars gekapte roosmaryn
15 ml olyfolie
1 ui fyn gekap
90 g Italiaanse salami, in stukkies gesny
275 g pastastrikkies
15 ml balsamiese asyn
1 x 400 g blik Italiaanse kersie tamaties
gedroogde rissie na smaak
sout en varsgemaalde swartpeper na smaak

Plaas die hoender in ‘n groot bak, skink die vermot oor en strooi die roosmaryn oor. Geur met sout en peper na smaak. Roer goed deur en hou eenkant.
Verhit die olie in ‘n groot braaipan of kastrol en roerbraai die ui en salami oor matige hitte vir omtrent 5 minute.
Kook die pasta volgens die instruksies op die verpakking.
Voeg die hoender en vermot by die ui en salami, verhoog die hitte en braai 3 minute, of tot die hoenderstukkies oraloor wit geword het. Sprinkel die asyn oor.
Voeg die kersie tamaties en rissies by, roer goed en prut ‘n paar minute. Proe die sous en geur na smaak indien nodig.
Dreineer die paste en voeg by die hoendermengsel.
Foto: Elna Erasmus

GORDON SE HOENDER BIRYANI
Marineer 500 g hoenderborsies in blokkies gesny in 200 ml gewone yoghurt
1 teelepel borrie
1 teelepel chillie poeier
1 teelepel garam masala
3 cm gerasperde gemmer
3 knoffel huisies, fyn gekap, sout en pepper vir 30 min
Braai twee fyn gekapte uie in olie. Haal uit en hou eenkant.
Braai in dieselde olie 1 kaneelstokkie, 6 naeltjies en 3 cardamom sade tot geurig.
Voeg hoender met marinade by en braai tot gaar.

Rys:
Braai tot geurig:
1 kaneelstokkie
1 ster anys
en 4 cardamom sade
Voeg 300 g basmati rys by en braai een min.
Voeg 375 ml water en sout by en prut tot gaar.
Meng hoender, rys en uie saam en bedien met vars koljander en Indiese raita.

Raita:
Meng:
½ koppie yoghurt
½ koppie fyn komkommer
2 eetlepels gekapte koljander
2 teelepels gekapte groen uie
¼ teelepel gemaalde koljander en
¼ teelepel cumin.
Resep geplaas deur Ivanda Venter
Foto: Ivanda Venter

MAURICIA’S CHICKEN CURRY
A steaming pot of deliciously spicy and fragrant curry. Amp up the heat with some added chilli or the addition of some red leaf masala. Definitely one of those “please can I have some more” dishes!
Cooks: 60 minutes
Serves: 4
Level: Easy
60 ml (¼ cup) cooking oil
2 medium onions, chopped
2 cinnamon quills or sticks
8 allspice berries
8 whole cloves
8 cardamom pods, crushed
10 ml (2 teaspoons) garlic, crushed
10 ml (2 teaspoons) ginger, crushed
12 chicken pieces, cut into small portions
2 whole tomatoes, chopped
30 ml (2 tablespoons) ground cumin
15 ml (1 tablespoon) ground coriander
15 ml (1 tablespoon) garam masala
15 ml (1 tablespoon) mild curry powder
10 ml (2 teaspoons) turmeric
5 ml (1 teaspoon) crushed red chilli flakes
6 curry leaves
8 medium potatoes, quartered
500 ml (2 cups) boiling water
salt to taste

Heat the oil in a large saucepan over high heat.
Fry the onions, cinnamon, allspice, cloves and cardamom.
Once the onions are translucent and golden brown, add the garlic and ginger and fry for 2 minutes.
Place the chicken in the saucepan and cook for 10 minutes.
Now add the tomatoes and cook for a further 5 minutes.
The rest of the spices can now be added together with half of the water.
Coat the chicken well with the curry spices mixture and cook for about 10 minutes.
Add the potatoes and the remaining water.
Season with the salt, and continue cooking on high for another 5 minutes.
Reduce the heat and simmer until the potatoes are soft and cooked.
Serve warm.
Serve with fragrant basmati rice or crispy poppadums, or simply mop up with roti and naan bread; add a side of tomato and onion sambal, cucumber and cumin raita, or a mango pickle.
Bon appétit!
Recipe and photo: Mauricia Jordaan

AMANDA’S MASALA CHICKEN CURRY
12 chicken pieces, bone in
2 onions
1 inch ginger, peeled and chopped finely
½ teaspoon garam masala
1 teaspoon chicken masala
3 tablespoons vegetable oil
salt
2 teaspoons garlic purée
5 black peppercorns
1 cinnamon stick
5 cloves
5 cardamom pods
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoons turmeric
2 cups chopped tomatoes
1 teaspoon tomato purée
150 natural yogurt (for a richer sauce, replace the yogurt with 4 tbs cream)
1 handful chopped coriander
15-20 curry leaves
½ teaspoon chilli powder
2 whole (chopped if you prefer) green chillies

Peel and finely chop the onions.
Wash chicken.
Place 2 tbs water in a non-metallic bowl with 1 tsp garam and chicken masala, add salt. Make a paste and rub into chicken pieces. Let marinate for an hour.
Fry chicken in a heavy based pan or wok with oil for 2-3 minutes until sealed on each side. Set aside.
Sauté onions in same pan over medium heat until golden brown.
Add the ginger, garlic purée, curry leaves, pepper corns, cinnamon stick, cloves and cardamom and fry for one minute.
Add the ground coriander, cumin and turmeric.
Fry for 2 minutes until the mixture starts bubbling.
Add tomato purée and tomato and cook for 5 minutes.
Slowly add the yogurt (or cream) and a small handful of chopped coriander. Cook for 5 minutes.
Add a pinch of salt and cook for 1 minute more.
Return the chicken to the pan along with the chilli powder and chillies. Add more salt if needed.
Cover and cook for 10 minutes on a low heat.
If there is too much liquid in the pan, turn the heat up to medium and cook for a few minutes uncovered to let it evaporate.
Simmer for 15 minutes.
Just before serving, sprinkle with chopped coriander or curry leaves as garnish.
Recipe and photo: Amanda Conradie