Colleen's Spicy Chicken Soup

 

 

 Ingredients.

8 Chicken thigh portions. Bone in but skin removed.

1 leek halved and thinly sliced

3 carrots chopped

3 celery sticks chopped

3 garlic cloves chopped

1 onion Chopped

1/4 cup Olive Oil

1  tsp tumeric

1 tsp chicken spice

 1 can of coconut milk

2 tsp grated ginger

2 or 3 chili's finely chopped

1/4 tsp cayenne pepper

 1 Tbsp tomato paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp salt

5 cups of chicken stock

1 cup lentils

fresh coriander either roughly chopped or torn.

Method.

Cook the onions in a large pot slowly on low heat until soft.

Add the rest of the vegetable and carry on cooking until soft.

Add the garlic, ginger, chili's and tomato paste.

Add the salt and spices.

Add the stock and coconut milk

Add the chicken pieces.

Simmer slowly for 30 minutes

Add the lentils.

Simmer until the chicken is just staring to fall off the bones.  

Remove the chicken from the pot and separate the meat from the bones taking care to remove all of them.

Add the chicken back to the pot.

Add the coriander.

Serve with a nice sourdough bread.

John Kirkwoods English Crumpets

 

Pickled Fish Recipe that I fancy to try

Salwaa's Cape Malay Cooking

From My Kitchen To Yours - keeping our heritage alive 

Ingredients:

About 10 pieces of firm fish of choice. 

Traditionally snoek or yellow tail fish are used. 

1 tsp salt

1/4 cup sunflower oil to fry fish 

1 cup brown vinegar

1/2 cup water

1/4 cup sugar

3 large onions, sliced

1 – 2 tsp whole peppercorns

1 teaspoon chilli flakes

2 tsp ground coriander 

1 tsp ground cumin 

1/2 tsp turmeric 

1/4 tsp dry ginger

2 tsp fish masala to spice the fish

Few green chillies slit in half optional

1 lemon sliced in rings without skin optional 

5 bay leaves

Method:

Clean and drain the fish. Wipe the fish dry with a clean kitchen towel. Season fish with salt and fish masala. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil. When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside.

Wipe the pan with kitchen towel to remove the residue from the pan. Add the liquids, sugar and spices, bring to boil. Add sliced onions and turn heat low and simmer for about five minutes. Turn off heat and jet it cool down. 

Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread however my children love to warm it in the microwave. 

Enjoy

Repost: Lekker eet resepte