Curry Lamb Chops – Sosaties or Kebabs For Braai or Barbecue! – Just wait until you taste these Kerrietjops!

Best Finger Licking Barbecue Chops Ever! You will be sorry you didn’t make more! So drop dead delish you will lick your plate! A braai in South Africa is just NOT a braai without these chops! This is a well known recipe throughout South Africa and goes well with side dishes like stywe pap, coleslaw, potato salad curry green beans or curried cabbage (recipes still to post) together with a crusty French garlic buttered loaf or braaibroodjies. Best Ever kerrietjops (Curry Chops) you will ever eat in your life! – I promise! 😉

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Chef Tip: Prevent chops from burning, especially mutton by stir-frying them quickly or just until they are close to done before placing on fire. Do this only after they have completed marinating so they are partially cooked and will only need to brown on the fire and can be done before they get a chance to burn due to the high sugar content of the marinade they really will burn UGLY if you don’t take this step! See in picture how quickly they burned and they were lamb chops! – An old Chinese secret for sweet and sour sticky ribs is to pre-steam them first, then stir-fry until done or close to done especially if they are going to place them over a fire. 😉

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Total weight of recipe: 1.435kg Total Calories: 2,520

Ingredients:

1 kg lamb chops

1 large onion

20 g butter

1/7 of a chili (green) I use 8 g or half red half green cayenne chili

10 ml curry powder (I used Rajah Medium Curry Powder)

10 ml turmeric

1 bay leaf

5 ml mustard

75 ml brown sugar

10 ml apricot jam or to taste

83 ml chutney (I used a peach chutney but you may use any you prefer)

83 ml white vinegar

15 ml Worcestershire sauce

Salt to taste

 

Method:

Chop chili and onion.

Saute green chili and onion in butter until golden brown.

Add the balance of ingredients. Allow to simmer over low heat until cooked.

Adjust seasonings and set aside to cool.

Place lamb chops in a dish with sealable lid and pour over cooled marinade. Cover and refrigerate for 4 -5 days turning every now and then so marinade penetrates before braaing.

Serve with stywe pap, mash or curried green bean salad and a garlic French buttered loaf at a braai.

Recipe adapted From Pasella or See Video here

See below for the original bulk recipe ingredients.

This recipe originally came from the mother of Sophia Maria Schutte when she got engaged in Koffiefontein 1984. You need the following for + – 10 people:

Thank you so much to Deon for donating this recipe!

Ingredients:

2-3 kg (20) lamb chops

3 Large onions

2 Green chillies

2 Tablespoons Curry (Mild or Medium Rajah)

2 tablespoons Turmeric

2-3 Bay leaves

1 tablespoon Mustard

250 ml brown sugar

30 ml apricot jam (to taste)

250 ml chutney

250 ml white vinegar

45 ml Worcestershire sauce

Method:

See above method

Tips: To make a curried egg salad for braai South African style you may make up half an extra amount of marinade on the side and hard boil some eggs. slice the eggs in half. When curry sauce is cooked pour over eggs and serve cold. This should be enough for an 8 – 10 curried egg salad which marries very well together at a braai with coleslaw and potato salad! This too will make lovely chicken curry pies – something I plan to create at a later stage.Enjoy your fingerlicking South African braai! 😉

This marinade may also be used to make sosaties or kebabs. Threaded cubes of lamb leg or shoulder on a stick interspersed with sweet capsicum peppers and onions – Marinated and cooked in the same way.

 

Coconut Tartlets – Hertzog Cookies as known in South Africa are Deliciously Chewy and juicy!

I baked these in bulk for many animal welfare fetes and they used to sell like hotcakes!!

Also known as Herzoggies named after J.B.M. Hertzog Prime minister of South Africa from 1924 to 1939 of which these were his favorite and still to this day happen to be a well loved tea-time favorite throughout the country!

Total Calories of Recipe: 4,478                  Total Weight of Recipe: 1584 g

Total Calories per tart: 299

Makes: 15 large tartlets the size of foil pie dish your individual meat pies come in.

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May store tarts in an airtight container up to 4 days. May also make these in foil pie plates (the one’s your meat pies come in), you will fill about 15 foil plates and you will need 1 teaspoon of jam for each tart. This recipe comes from an Australian Women’s Weekly – Easy Entertaining Cook Book. These are the exact same coconut tarts that the bakeries and supermarkets were selling during the 70’s in South Africa which were very popular and today they just seem to have disappeared.

Tip: May also fill baked tart let cases with banana slices covered with caramel treat and surrounded by piped whipped cream.

Pastry:

1 1/2 cups (375 ml) Cake flour

30 ml castor sugar

125 g cold butter, diced

1 extra-large egg, beaten

15 ml hot water

Apricot jam

Red Glace cherries, halved

Filling:

250 ml water

250 ml sugar (I just use table sugar – 90 – 200 g)

875 ml (3 1/2 cups) Moir’s Coconut only! (One 500 g packet gives you 5 1/2 cups)

3 extra-large eggs, lightly beaten

60 g butter, melted

45 ml milk (3 tbsp)

5 ml vanilla essence

1 teaspoon baking powder

Method:

Combine flour, sugar & butter in a food processor. Process until combined (If no food processor use your hands to rub in butter until it looks like crumbs. Add eggs & water. Process until mixture comes together into a ball. Cover and refrigerate 30 minutes. I place dough to firm up in freezer to speed things up). Line your tart plates. Combine water & sugar in pan. Stir over heat until sugar is dissolved. Bring to boil. Boil 3 minutes without stirring. Cool 5 minutes. Place coconut in bowl, add sugar syrup, eggs, butter, milk, vanilla and baking powder and mix well. Place a blob of jam into each pastry case and then carefully spoon coconut mixture evenly into pastry cases. Top each tart let with a piece of Glace cherry. Bake 180 C for 30 minutes or until golden brown. Cool 5 minutes before removing from tins to wire rack to cool. – Enjoy! 😉

To Freeze: Freeze cooked tartlets covered for up to 2 weeks. Thaw at room temperature.

**This recipe is not suitable to microwave.

**Pie foil plates may be cleaned and reused again.

Chicken Casserole Coq au Riesling Quick Easy! Soo delish! Love this dish!

Delicious Chicken dish served over mash, pasta or rice with a side of veggies or a salad but even better in a bowl with just a plain simple crusty loaf of French bread. 😉

 

Total Recipe Weight: 2976 g Calories: 5, 331 Calories per 500 g serving: 896

 

Serves: 4-6

 

I pre-grilled my chicken pieces and added them last. I used up my chicken fat to replace the butter and oil. Any leftover chicken stock, fat and juices may be used up to make bangers and mash which makes a lovely gravy. Never throw this out! Catch it all in a pan below rack to save it for other meals. Store in sealed container refrigerated. 😉

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Grill your chicken ahead of time – Prepare your sauce and then add your chicken. It does not fall apart this way.

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Don’t forget to include your lovely natural chicken stock juices. I had some extra in my pan I had caught from previous grilled chicken thighs.

If you’d like to change your ingredient quantities just copy paste ingredients as entered here and alter them on calorie count.com by clicking on tools followed by recipe analyzer, entering your ingredients and clicking on the analyse recipe button beneath.

Notes: 

Leeks may be replaced with 2 large onions.

You may replace chicken fat with half oil to butter

You may add a little water / whey / milk / or extra cream if you wish.

If you like a stronger garlic flavour you may add your crushed garlic 5 minutes before switching off the heat.

Chicken keeps it form and shape better if grilled rather than pan fried which tends to cause it to fall apart.

My total weight of 8 chicken thighs was 1.666 kg

I used streaky bacon bits. Streaky bacon dices better from frozen.

Parsley may be replaced or combined with finely chopped green onions.

Ingredients:

8 chicken thighs (with skin and bone)

4 garlic cloves, crushed or to taste

60 g Chicken fat

125 g bacon

3 leeks, finely chopped

250 g mushrooms, whole or sliced

500 ml wine, dry white (Riesling) of your choice

50 g (25 ml) Cake flour or All purpose

250 ml cream or to taste

salt to taste

5 ml black pepper, freshly ground to taste

6 sprigs parsley

 

Method:

1. Sprinkle chicken lightly with salt and cayenne pepper.
2. Grill chicken with skin side facing down on rack with pan placed beneath to catch fat. Turn over when done and grill skin side up till done.
3. Bash garlic with some salt to a paste and set aside.
4. Add reserved chicken fat to wok or large saute pan followed by chopped leeks and bacon – Saute until tender or till bacon has rendered its fat.
5. Add garlic and mushrooms. Saute 5 minutes.
6. In a small teacup placed on scale weigh in flour. Gradually add 30 ml wine and stir to a smooth paste gradually adding more wine to create a smooth batter until teacup is full. Add teacup contents to the rest of ingredients in pan all whilst stirring briskly, gradually add the balance together with the cream until sauce is cooked and thickened.
7. Add your grilled chicken and bring to boil. Lower heat and cover. Allow to simmer 25-35 minutes or until wine is cooked through and has lost its strength.
8. Add the chopped parsley or green onions and season to taste.
9. Serve with rice, pasta or crusty bread.

Enjoy!

 

 

Chicken Noodle Soup or Greek Avgolemono – Truly Addictive! – It Does NOT get better than this!

My Best Winter Warming Cure All Greek Orzo Soup. Comforting Lemony Garlicky Goodness! – Pure Addiction in a Bowl! – My Top Favorite Soup! – It’s a Winner! – Just 30 minutes from start to finish!

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Ah! – I can live on this soup!

4 bowls of this soup amounts to just 1, 118 Calories for the day – Great for weight loss !!

Orzo are rice shaped pasta noodles but may be replaced with pasta or rice instead.

You may cut back on the calories by using skinless chicken fillets and adding a little butter or chicken schmaltz to compensate for the lack of chicken fat.

You may also include a tin of cocktail asparagus tips together with its brine / juice which is another delicious addition which I love adding to this soup.

With boneless, skinless chicken thighs: 1,118 g Serving: 650 calories

With whole chicken thighs: 500 g Serving: 316 calories OR 1,118 g Serving: 707 calories. 

Note: For South Africans you may use (Pick ‘n Pay’s ) 2-3 minute Asian Shrimp noodles or (Checkers) 2-3 minute Roca Prawn flavoured noodles including the spice sachet with which it comes. Do NOT use the others.

If you have some cucumber that is beginning to wilt you may whiz it up (metal blade on) in food processor chopped soup style and add it. It will not improve the flavor nor will it spoil the soup but you will have the added benefits of extra nutrients.

If using a whole chicken you may pre cook or steam, (no water added) covered in microwave but do not add the butter as there will be enough chicken fat already.

Chicken together with its juices are added just before serving.

I add 2 packets chicken noodle soup, 2 chicken stock cubes and 2 packets of dried instant ramen noodles of which you must use the “prawn or shrimp flavor” which are your 2/3 minute noodles including the little spice sachet with which it comes, plus a handful of broken up spaghetti (approximately 44 g).

7.5 ml fresh rosemary = 2.5 ml dried

Do NOT get any lemon or lime pips in soup. It will turn it bitter!!

INGREDIENTS:

400 g chicken thighs, whole or boneless and skinless

Salt and freshly ground black pepper or cayenne pepper to taste

3 cloves garlic cloves, crushed

1 onion, diced

3 carrots, diced

2 stalks celery, diced (leaves included)

2.5 – 3 liters water (depending how thick you like your soup)

2 chicken bouillon (stock cubes)

2 packets Chicken noodle soup (follow instruction on packet. Any brand but not Knorr)

2 bay leaves (You may leave this out if you don’t have. It’s not a train smash!)

3/4 cup uncooked Orzo pasta or 1 handful broken up spaghetti – around 44 – 50 g in weight

Juice of 1 lemon or more to taste (Lime too is lovely!) Including zest

1 sprig rosemary

2.5 ml dried thyme

2 packets 3 minute Prawn flavour instant ramen noodles (Roca Checkers brand is delish!)

2 tablespoons chopped fresh parsley leaves (Not a train smash if you don’t have)

Method:

Pre-grill whole chicken thighs or if using fillets stir-fry in mixture half butter to oil or in chicken schmalz left over from grilled chicken together with a sprinkling cayenne pepper and salt. Set aside to cool when juices run clear.

Prepare your soup: To food processor with metal blade on add whole garlic cloves on bottom followed by roughly chopped onions, carrots and celery and pulse until finely chopped.

Empty all veggies into 5 liter wok or pot.

Swish out food processor bowl with water included in recipe and add to your pot together with balance of ingredients in given order.

Lastly add your deboned diced up chicken. Adjust seasoning. – Serve and enjoy with a garlic buttered French Loaf – Delish!

How to make coffee or tea in a microwave the correct way! – You will never go back to using a kettle again and the bonus.. You will save on your energy bills!

I learned this little trick years ago when my kettle packed up and I will never go back to using a kettle again! Ever!

Purchase a small porcelain milk jug of about 340 ml in capacity if you are a single person or any suitably sized microsafe jug for your family size. This will replace your kettle forever and you will never look back! – It tastes exactly the same a water poured out from a kettle excepting you do not taste the element which sometimes happens in  kettle boiled water.

It’s only when you boil tea or coffee directly in your cup in a microwave that it spoils but not when you replace your kettle with a jug of microwave boiled water. – I call it my microwave kettle! 😉

Here’s how..

Fill up jug with enough water for 1 cup of coffee or tea.
Place in 1000 watt microwave and boil for 160 seconds or until the water just begins to boil. Time it and stop your microwave the minute it comes to the boil and this way you will know how long to time it for your own microwave oven.

Do not allow the water to continue boiling.

As soon as it comes to the boil microwave must switch off. – So it’s just a matter of getting your timing right!
Have cup ready with coffee or teabag and continue as you would with kettle boiled water.

Voila! – Enjoy You Microwave Kettle!