Tag Archives: rice

Chutzpah chicken!!

23 Aug

Or… now that I think of chicken.. wobbly chicken neck!!! This is my new name for my fellow passengers on the train in the morning. A floppy chicken neck as their sleeping heads move with the train’s rhythm, which I might add has become very entertaining in the morning. That is the lifestyle here at the moment. It seems like everyone’s lifestyle has increased with (dare I say it) the speed of Usain Bolt’s world record! No time, only rushing.. everywhere.. the whole time…so maybe the “headless chicken” is a better comparison for the last few months. Tonight I want to make a dish with some chutzpah!


Something that will make me slow down, smell the food, taste it, relax and enjoy! Usually, it is really busy, but I still find time to photograph my food, think about recipes and actually do my blog posts. I have decided to do this today, no matter how tired I am or what time it is. This is my little energy patch.. it keeps me smiling and happy and inspired J So just because I focused myself to do a post tonight, I am inspired with a new idea! Or not.. maybe just in the mood for comforting home cooking… to be honest.. my mom’s cooking. This brings me to say that she is coming to visit… So I am sure mom will spoil her “babies” once she is here J Hoorah!! Cant wait!!!


Some leftover red wine.. some chicken thighs.. some mushrooms.. olives.. why don’t I just toss them all together and make a little party dish.. since it is almost Friday.. AND since this will be a long weekend J


Celebration Chutzpah Chicken


1 pack of chicken thighs

2 handfuls of mushrooms, roughly chopped

1 red onion, roughly chopped

1 heaped teaspoon of chopped garlic

Handful of fresh thyme

Handful of olives

1 cup of red wine

1/2 cup of white wine

1 tablespoon of olive oil

2 tablespoons of corn flour

Salt & pepper to taste


Add olive oil to a heated casserole dish like Le Creuset or anything similar. Brown your chicken. Remove and place aside.

Now add your onion, mushrooms, garlic and thyme. Cook until the onions are browned. Now, add your chicken and mix through. Add salt & pepper to taste. Sprinkle over the cornflour and mix through.

Now, add the red wine, cover and simmer on medium heat for about 45 minutes. 10 minutes before you dish up, add the olives. Quick and happy all in one casserole dish!!  Serve with rice… and maybe a few glasses of full bodied red wine ;-p



Nadia’s Hunt(ers chicken)

24 Nov

HUNT – referring to “hunting” – Hunting is the practice of pursuing any living thing, usually wildlife, for food, recreation, or trade. In present-day use, the term refers to lawful hunting, as distinguished from poaching, which is the killing, trapping or capture of the hunted species contrary to applicable law. The species which are hunted are referred to as game, and are usually mammals and migratory or non-migratory gamebirds.

What a wonderful description. I feel like hunting the last few days.. oh, but not just any hunt. I am on a hunt to kill my “migratory poaching handyman”. It might not be legal and therefore, I might have to re-think my title of hunt to poach. That is what I feel like doing 🙂 For the past week we have not had hot water. No hot water also means no indoor heating, which, if you do a little bit of math equals to a number of heated phonecalls and thinking about how I will put this idiot’s head under our tap and make him get brainfreeze… oh… for about… FOREVER, which might then add up to a slight smile on my face ( which now actually requires botox after all this fighthing about getting hot water).

As my man is all tough and muscle, throwing a Rocky attitude after visiting the gym regularly, this whiff of cold water didn’t seem to bother him all that much, until he realised how much it bothered me ;-p A man is a very tough creature, but at one point, they too need heat, and let me tell you darling, bodyheat isn’t enough and really not very romantic as this stage when anger levels are way over the limit.

My number one enemy is being cold, which makes me angry, which makes me agressive and therefore makes me very, very dangerous 🙂 Then why not make dinner that is called “Chicken Hunters Stew”. I just wish I could legally hunt today, because I actually only need one shot  🙂 This makes me think of “one sheet gives you plenty” ad on tv, because one shot will definitely give me plenty to smile about 🙂

Attempting the impossible,  I hope that this dish will warm us up and hopefully it will not fuel my temper 🙂 So listen up boys and gals… this dish is an easy one pot wonder, and delicious for the minimal effort that is put in it 🙂 I hope all of you out there enjoy your hot water, or even your target practice 😉

Hunters Chicken

1 pack of chicken drumstick legs

1 whole garlic, slightly crushed

500ml dry red wine

salt & pepper to taste

2 sprigs of rosemary

4- 5 bay leaves

3 tablespoons of plain flour

1 red onion, rougly chopped

2 handfulls of mushrooms

2 handfuls of black/green olives or one of each, pitted

1 tablespoon of olive oil

2 tins of chopped tomatoes

Rice to serve

Season your chicken with salt and pepper. Place in a casserole dish. Toss in your garlic, bay leaves, rosemary and red wine. Put the lid on and allow to marinate for 30 min.

If you have time, you can marinate it overnight in the fridge. After marinating, pour out the red wine into a measuring jug. Preheat your oven to 180 C.

Chop up the garlic. Add the olive oil to your casserole dish. Pat your chicken dry and dust it with the flour and fry it in the olive oil.Remove  and put aside. Add your onions and mushrooms. Fry for about 8 minutes.

Return your chicken to the casserole, add the olives, chopped tomatoes, garlic and reserved red wine marinade.

Place in the oven for 1 – 1/2 hours.

Remove from the oven and enjoy with jasmine rice.



Heart warming Sunday Chicken for Jo

19 Jul

Sounds very simple, but if you think about it, it is usually the simplest things that you remember. There are many things about this recipe that reminds me of my friend Jo, which has a very special place in my heart. Garlic, a very strong, overpowering ingredient, but you can add it to anything and it will turn a so-so dish into a winner! Chicken, an underestimated main ingredient, might sound boring, but it is always a success, giving  you strength and rejuvenates you when you have flu and warms a cold, tired and weak  body. Potatoes, a true and rich indulgence, fluffy, creating instant happiness for anyone!!

Jo is exactly like all these ingredients. Like Garlic, she is full of surprises – strong, but also sweet and can lift anyone up and you know she is always there to make things better. Like chicken, she has enough love and care to spread between all her friends and family and you know she is always there to come to the rescue if anything goes wrong or puts you in a swizzle.

Like potatoes – she is comforting, always there to give a hug when needed and envelops you in a cloud of calming conversations. I miss her dearly this beautiful friend of mine. This is also her dish today as she loves the “one pot wonders”. I know she totally adores a lovely and hearty casserole! However, a few months back she got sick after eating chicken. I wonder if this had anything to do with her now expecting a little bambino? ;-p All the more why I know she will love this recipe as she is in the mood to eat and enjoy lovely, fresh, old fashioned hearty food. Especially since it is winter in South Africa at the moment.

She is one of my friends that loves delicious food, and believe me, she can prepare it, but she would rather sit around a table and chat with her friends while there is something cooking in the oven that will look after itself, but be an absolutely winner when finished! I really wish I could sit down at a beautifully decorated table, with a lot of candles, beautiful food and lovely conversation with my dear friend. This will have to wait until December, when I assure you we will be doing this exact thing, but by this time, she might be able to balance her teacup on her beautiful belly! So Jo, this one is for you 🙂

1 whole chicken

1 tablespoon of butter, softened

1 lemon, cut in half

3 whole Garlic bulbs

Olive oil

5 red rooster potatoes, cut in quarters

1 twig of rosemary

Black pepper


handful of mushrooms

2 courgettes, roughly chopped

1 aubergine, roughly chopped and salted

2 onions roughly chopped

1 teaspoon of chopped garlic

1 tin of chopped tomatoes

1 teaspoon of sugar

Garlic drizzle sauce

1/2 glass of dry white wine

2 tablespoons of butter

cooked garlic cloves

juice of one lemon

Preheat your oven to 190 degrees Celsius. Rub your chicken with the butter, almost like massaging ;-p Season with salt and pepper. Season the inside of the chicken with salt and pepper. Now place the two halves of the lemon inside the chicken.

Cook the chicken for 30 minutes. While the chicken is cooking in the oven, boil your potatoes in salted water for 8 minutes. While this is boiling, drizzle a frying pan with oil and add the garlic. Gently start frying your onion. Now add your courgettes and fry for about 8 minutes. Add your aubergine. Fry for another 8 minutes. Add your tinned tomatoes. Flavour with salt and pepper and mix in your sugar. After your chicken has cooked for 30 minutes, remove from the oven and arrange your potatoes and mushrooms around the chicken.

Place your garlic in between the potatoes and mushrooms. Drizzle olive oil over each whole clove, generously. While the chicken cooks, it will make extra juices, along with the olive oil, so use this and mix through the potatoes so they are coated in these juices. scatter the leaves from the rosemary twig around the potatoes. This sounds like a lot of garlic, but remember, when garlic cooks in its skin, it becomes sweet 🙂 Now, return the tray to the oven and cook for another 40 minutes or until the juices run clear.

Take the cooked garlic and place in a small pan with the butter,lemon juice and white wine. press down with a wooden spoon onto the garlic to allow all the juices to flow out. Now sieve it through onto the chicken and potatoes etc. Enjoy with your ratatouille with this lovely chicken, and if you want to, feel free to enjoy with some rice or cous cous!  🙂

Peachy pork

13 Jul

Yup, you know it! Everything is peachy! Even my pork ;-p Well, maybe not the weather. If I had to get a mental picture while eating  a peach, I would imagine lying on green, floaty grass with the sun shining on my face, and.. well, this is London and even if it is summer, there is no sun. Lucky for me, I had a lovely day and enjoyed working again and helping out a few people. It just shows you what the right atmosphere can do to improve your mood! 🙂 Happy thoughts!

It might also be that I had a construction worker screaming after me this morning, in a VERY heavy irish accent that I “Looked more beautiful than anything he had seen that morning”! Usually I would greet this with a stare that could kill, but this morning I actually started laughing! Sometimes London puts on its tutu dress and dances like a lovely ballerina!

Yesterday I bought some peaches, a whole punnet, for only £1! Add to that, a pack of pork steaks for £1.43 and it already creates happy rays of sunshine in my life!! So, sitting at work today in my happy mood, I fantasized about lovely, juicy ripe peaches, a delicacy to me 🙂 Needless to say, after biting into one when I got home, there was nothing delicate or sweet about these evil buggers! Looks can be deceiving! Then I thought, if I added a little love and sweet words of encouragement, they will turn into a lovely, colourful and sweet surprise of  luscious infusions 🙂

To top this, was a picture in my mind of the one and only licking his plate clean….. as happy as a pig in mud! Which, I am very proud to say, he did! Who needs a puppy when you have your own true love cleaning his plate like that ;-p By now, after all this mumble jumble, I still have not mentioned what I cooked! So here we go: Peachy pork steak with carrot & cabbage fritters… and like our family like to call it.. “flied lice” ! ;-p  Fried rice for those of you that get a terrible mental picture right now ;-p

Peachy pork

3 – 4 pork steaks

2 peaches, roughly chopped

2 tablespoons of butter

1 teaspoon of sunflower oil

1 clove of garlic, grated

1/2 teaspoon of ginger, grated

4 tablespoons of honey

1 tablespoon of white wine vinegar

1 teaspoon of finely chopped, fresh rosemary

1 spring onion, finely chopped


1 carrot, grated – medium size “grater”

1 cup of cabbage, grated – medium size “grater”

1 tablespoon of flour

2 eggs

1 teaspoon sweetner/caster sugar


Place your butter, ginger, garlic, oil, rosemary and spring onions in a pan. Fry for 5 minutes. Place your pork steaks in the pan and allow them to brown on the one side. Add your peaches. Shake them around in the pan. After the steaks have gone golden, turn them.

Add your vinegar and honey and mix around so that the steaks and peaches get coated in this sweet sauce.

Taste and season with a little bit of salt.  All the while, while your steaks are getting their lovely colour, mix all the ingredients together for the fritters. Heat oil in a pan, enough to be more than a slight layer, but not as much as when you would fry chips. Make sure the oil is hot enough. Take a tablespoon and use this to place small oval shapes in the oil until they become brown and crispy and turn them over. Place on some paper towel to absorb the extra oil.

Serve up with your pork steaks, egg fried rice and the lovely sticky sauce! Heaven!