The Klutz In The Kitchen’s Chow, Grub n’ Nosh Preparation

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self-taught Klutz In The Kitchen who searches the global villages websites for recipes that are simple quick ‘n easy that any cooking Klutz can follow, make easily and enjoy the experience of conquering ones fears of being in the kitchen. Now as you know The Klutz is all about quick and easy therefore this recipe uses all shortcuts to make it so. Plus from time to time, the odd eatery is reviewed ok then, when budget allows.

Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen on The Jazz Rendezvous Jazz, Blues, Latin, World Jazz and Cabaret, Music & Musicians, Entertainers, Artisanal Booze & Beer, Cocktails, Pinotage, Coffee, Grub & Stockvel Radio Show

All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa

It’s a good day to celebrate with some melted gooey cheesy goodness today because it’s Welsh Rarebit (Rabbit) Day. We have to thank the Nibble website for a wee bit of the history and recipe for this crowd pleasing munch.

People have been gobbling up melted cheese for a very long time. Fondue, the best-known of Swiss dishes, is probably of peasant origin, but no one knows for how long traveling herders had been combining cheese with wine in their cooking pots and dipping bread into the mixture. Similarly, quesadillas, a Mexican tradition, have been eaten for longer than anyone can say.

Rabbit, Not Rarebit

The once-famous Welsh rabbit (please don’t call it “rarebit”) is a very old formulation. There isn’t much agreement on how Welsh rabbit might have gotten its name, but my favorite story is that sharp cheese melted into ale or beer, served over crisp toast, was a substitute for meat when the men had been unsuccessful in their hunting that day. It was left to the women to fix a meal, and I wouldn’t doubt, some clever woman came up with the name.

Welsh Rabbit Recipe

Welsh rabbit is similar to fondue, except that the melted cheese is poured over toast instead of dipping bread chunks into a pot of melted cheese.

Preparation time: 15 mins

Cooking time: 10 mins

Serves: 2

Stuff to throw it together

2 tablespoons butter

2 tablespoons all-purpose flour

⅓ cup milk

½ cup beer or ale

1 teaspoon dry mustard

¼ teaspoon each cayenne pepper and paprika

1 teaspoon Worcestershire sauce

1½ cups sharp Cheddar, shredded

1 egg yolk

4 slices bread for toast

Optional: sliced tomato Optional garnishes: fresh snipped chives or thyme

How to cook it up

NB You can use any semi-hard cheese, or a blend. Like fondue, Welsh rabbit is a great way to use up scraps of cheese. Preparation

We like rye toast or whole grain toast because of the added flavor; but use whatever bread you have

Melt butter in a sauce pan over low heat; whisk in flour until smooth and simmer roux for two minutes

Whisk in milk, then beer. You can use leftover beer: The effervescence cooks out. The more flavorful the beer, the better the dish

AAdd cayenne, mustard and paprika one at a time, whisking until smooth. Add Worcestershire sauce and whisk to combine

Whisk in Cheddar, 20% at a time, and blend until smooth

Remove pan from flame; whisk in egg yolk for extra richness and body

Place two pieces of toast on each plate. Top with tomato slices. Pour cheese sauce over toast. Garnish with herbs. Who needs a real rabbit: This “poor man’s supper” is delicious!

Pizza

The ancestor the pizza we know and love today, melted cheese on bread was probably being enjoyed by the Etruscans, Greeks or Phoenicians as early as the 700s – B.C.E. (Tomato sauce didn’t arrive until the 1800s.) Clearly, much of the world has had a love affair with melted cheese for many hundreds of years. Food history aside, a melted cheese dish on a blustery, cold day is as satisfying for the soul as it is for the appetite. With a little care, melting
Have a cooking day

Today is also Baby Back Ribs Day Here are five things to know about baby back ribs:

No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform.

In America barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas.

In order to be called “baby back ribs” the rack needs to be smaller than a pound and a half.

Pigs have 14 rib bones! They are divided into four popular cuts: spare ribs, St. Louis, rib tips and baby backs.

No one knows who invented the barbecue.

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Artisanal Booze & Craft BeerQuaffing Enthusiast and Pinotage Aficionada

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Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa

Here is the recipe for the G & T Cake furbished to us by Steve Erlank of the Deep South Distillery when he was with us in the studio last Wednesday. He has also said he’s going to try to adapt a cheese cake recipe to make a G & T Cheese cake, looking forward to your attempt Steve. It is somewhat complicated even The Klutz in the Kitchen has some difficulty with baking, not being a pastry chef. Have a go and let us know the outcome of your baking efforts.

Gin & Tonic Cake

Recipe byElena Silcock with acknowledgements to BBC Good Food

Preparation time: 60 min

Cooking time: 45 min, plus chilling time

Serves: 12 to 15

 

Stuff to throw it together

250g Salted butter

325g Caster sugar

4 eggs

250g self-raising flour

75g full cream/double-cream Greek yoghurt

Juice of 2 lemons

100 ml Deep South Ruby Gin (the more aromatic the gin, the better)

For the Syrup

100ml tonic water

1 teaspoon of juniper berries (lightly crushed) (For a deeper G&T flavor)

20ml of tonic syrup, obtainable from most bottle stores

For the icing

200g softened butter

400g icing sugar

2 Tablespoons of milk

Zest of 2 lemons

For decoration

2 limes zested then cut into thin slices (or slices of glazed citrus)

¼ cucumber, peeled into ribbons

1 Tablespoon of granulated sugar

A few juniper berries

How to cook it up

Heat the oven to 180C. Grease and line 2 x 20cm cake tins.

Beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins

Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour

Mix the yoghurt with the juice of one of the lemons and half the Deep South Ruby Gin, and then add this to the cake mixture to make a thick and silky mixture

Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean

Make the syrup

This is where most of the G&T flavours are found!

While the cake is baking, dissolve the remaining sugar, tonic syrup (if you have), tonic water and juice of one lime over medium heat in a saucepan, with lightly crushed juniper berries added

Once the sugar has dissolved, bring to the boil and reduce for 5-7 mins until you have a thick syrup

Cool for 5 mins, strain then stir in the remaining Deep South Ruby Gin and set aside

Once cake is baked, allow it to cool for 5 minutes, then prick all over with a skewer and liberally spoon syrup over the cake

Make the icing

Allow cake to cool completely before icing.

Make the buttercream icing by beating butter until soft, then fold in icing sugar a bit at a time

Add milk and lemon zest and lend well

Cover one cake with a third of the icing, and place second cake on top.

Cover whole cake in thin layer of icing and place in fridge for 30 mins to make the final coating easier to do.

Coat top and sides of cake with remaining icing

Decorate with sprinkles of lemon zest, lime and cucumber twists

Happy Baking

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Artisanal Booze & Craft Beer Quaffing Enthusiast and Pinotage Aficionada

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Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa

Reason to Celebrate because it’s Burger Day today, and is a great excuse to either head out to the local burger joint or if feeling adventurous then get out the cast iron pan or perhaps fire up the braai (barbecue) I mean, what’s not to like about a fat, juicy burger?

The only drawback – the high risk of food poisoning if not cooked properly!

Quite simply, the best way to ensure the burger is safe is to make sure it is cooked properly!  This means there should be no pink visible in the middle of the patty, and juices should run clear. But don’t rely on the colour alone – always use a meat thermometer to test the core temperature of the burger

Recommended cooking temperatures:

Beef burgers:cook to a core temperature of 71°C (160°F)

Chicken burgers:cook to a core temperature of 74°C (165°F)

Happy Burger Day, let’s be smart and safe, and cook those burgers properly. Even if you’re dining in a restaurant, make sure to specify the same!

Some Burger Day History

Burger Day is a day of appreciation for hamburgers with friends and family. The term hamburger is derived from the city of Hamburg, Germany, where beef from Hamburg cows was minced and formed into patties to make Hamburg steaks.
The origin of the hamburger in the United States remains long debated, although most claim that the hamburger originated between 1880 and 1900. Since then, this beef patty in a bun has become a global staple of the fast-food diet and the backyard cookout. In recent years, these traditional beef patties have been transformed to include other meat and vegetarian options such as, bison, ostrich, deer, chicken, turkey, veggies, tofu and bean patties.

Burger Day Facts & Quotes

Louis Lassen is believed to have invented the hamburger, according to New York Magazine.

One of the most expensive burgers in the world is The Biggest Damn Burger in the World, made by Juicy Foods in Corvallis, Oregon. With a price tag of $5,000, the burger includes 777 pounds of meat and toppings.

Why not try making burgers with alternative toppings such as Mac & Cheese, Crispy Bacon & Avocado, Peanut Butter & Banana, or Shrimp & Styve Pap (Firm Grits),

For a healthier and nutritious take on the traditional burger, try a veggie burger. It’s sacrilegious to my and the Kluzes way of thinking, but if mince is not your thing then try a Lentil and barley patty made from lentils, barley, breadcrumbs and spices including cumin, oregano, chili powder, black pepper and d ry garlic powder. Some options include replacing burger toppings with broccoli and cheese, and replacing potato fries with baked sweet potatoes or replacing the bun with lettuce.

BTW, Just thought you’d like to know, it’s alsoBanana Lovers Day.

The Klutz thought it would be a good call to use this Woolies recipe so one does not have to make the patties from scratch

Woolies Double beef burger with smoked cheddar and sriracha mayo

Double beef burger with smoked cheddar and sriracha mayo

Recipe by Abigail Donnelly

Preparation time: 20 min

Cooking time: 20 min

Serves: 4

Stuff to throw it together

8 Woolies thick beef burgers

1 Tablespoon of butter

1 Tablespoon of canola oil

½ a cup Woolies Clarke’s Kitchen hot sticky plum sauce

8 slices Woolies smoked Cheddar

4 burger rolls, halved and toasted

Sriracha mayonnaise, for spreading

2 Tablespoon of good-quality mayonnaise

1 Tablespoon of creamed horseradish

Lettuce, chopped, for serving

2 tomatoes, sliced

4 Teaspoons of Woollies basil pesto

1 red onion, sliced

4 gherkins, sliced

How To Cook It Up

Preheat the oven to 180°C

Break up the patties and reshape into 4 large patties

Heat the butter and oil in a large ovenproof pan and cook the patties for 5 minutes on each side, or until cooked through. Pour in the plum sauce, transfer to the oven and roast for 10 minutes, or until done to your liking

Top each patty with 2 slices of cheese

Spread the sriracha mayo onto the bottom halves of the rolls. Mix the mayonnaise and horseradish and spread onto the top halves of the rolls

Place a patty on the bottom halves of the rolls, then add the lettuce, tomato, pesto, onion and gherkins and the top halves of the rolls

Cook’s note: The perfect burger is all about the balance between a juicy patty, the perfect texture, crunch and flavour

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

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Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

Today August 15th – International Lemon Meringue Pie Day

Tomorrow, Thursday August 16th it’s International Rum Day and Bratwurst Day

The Klutz in the Kitchen not being a particulary good baker has decide not to bake a Lemon Meringue Pie therefore he has decided on ………………

COTTAGE PIE as todays recipe

According to Wikipedia the recipe can vary widely. The defining ingredients are minced meat (commonly beef when named cottage pie or lamb when named shepherd’s pie), typically its cooked in a gravy with chopped or sliced onions and sometimes other vegetables, such as peas, celery or carrots, and topped with mashed potato. The pie is sometimes also topped with grated cheese.

The term cottage pie was in use by 1791, when the potato was being introduced as an edible crop affordable for the poor (cottage, meaning a modest dwelling for rural workers). The term shepherd’s pie did not appear until 1854, and was used synonymously with cottage pie, regardless of whether the meat was beef or mutton. In the United Kingdom, the term shepherd’s pie is now commonly used when the meat is lamb.

I’m really partial to Cottage or Shepherds Pie so our grumpy Klutz searched far and wide to find this very simple, easy yet tasty recipe using all shortcuts to create a meal all will enjoy, also thanks to Royco®

Preparation time: 15 min

Cooking time: 35 min

Serves: 4

Stuff to throw it together

Royco® Savoury Gravy

650g Beef Mince

50g Tomato Paste

1 Medium Onion thinly sliced

4 cloves of garlic finely chopped

2 cups frozen mixed veg, defrosted

4 potatoes, cooked and mashed

¼ cup milk

Klutz inspired optional extra stuff

2 chilli’s seeded and finely chopped (must be added to step 3)

1 large cup grated cheese (to be spread evenly over the top of the mash)

How to cook it up

  1. Prepare the Royco® gravy according to packet instructions.
  2. Preheat the oven to 180°C.
  3. In a pan brown the onions add the garlic half way through the browning process once done set aside on a plate.
  4. In the same pan brown the mince when done, add the browned onions and garlic, tomato paste, 1 cup beef stock or water and prepared Royco® sauce, simmer for 10 minutes, stir through the mixed veg.
  5. Mix together mashed potato and milk, season with salt and pepper.
  6. Place mince in an ovenproof dish and top with mash.
  7. Bake for 30-40 minutes or until golden and bubbling.

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

Email:klutzinthekitchen@alljazzradio.co.za


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Feeling Really Pekkish Munchie Recipe

Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen

Here we have another hearty meal to prep and make Beef Stroganoff according to Wikipedia “Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with Smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe”.

The name derived from a French-born Russian aristocrat, Pavel Alexandrovich Stroganov, whose cook, André Dupont, decided to name the recipe of his beef fricassee after the name of his employer. However several other versions exist as to how the recipe was invented. Thanks Wikipedia.

Now as you know The Klutz is all about quick and easy therefore this recipe uses any and all shortcuts to make it so, therefore this was found on the Knorr website.

Beef Stroganoff

Preparation time: 10 min

Cooking time: 35 min

Serves: 4

Stuff to throw it together

6 chives, chopped (optional)

1 pinch fine black pepper

500ml cold milk The Klutz prefers to use real cream or sour cream, your choice

50ml sherry (optional) The Klutz feel this is essential

3m Paprika

1 pkt Knorr Beef Stroganoff Dry Cook-in-Sauce

500g beef strips (for quicker cooking though much more expensive, the Klutz uses the tails of beef fillet or when available and less expensive but no, Scotch fillet)

200g button mushrooms, sliced. Hey I like mushrooms so the Klutz doubled what the original recipe requires

15ml oil

1 medium onion, sliced into rings

1 green pepper, sliced Due to the fact I’m not at all fond of green peppers. The Klutz has used a cup of peas instead.

How to cook it up

  1. Fry beef strips and mushrooms in a splash of oil.
  2. Add onion, green pepper the peas and paprika and continue to fry until the onions are soft.
  3. Add the sherry.
  4. Mix Knorr sachet contents with 500 ml cold milk and add this to the beef mixture.
  5. Bring to the boil, stirring often.
  6. Cover and simmer for 30 minutes or until beef is tender.
  7. Season with black pepper and sprinkle with chives.

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

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Feeling really pekkish munchie recipe

Recipes found and compiled by The Klutz in the Kitchen

Rain and cold weather go together, but not so much for us humans, however our Klutz in the Kitchen has a real comfort food that is really very quick, easy and heart warmingly good. Check the pantry and if you don’t have all of the ingredients go get ‘em quickly before the next cloudburst.

Curried Coconut Mince with Basmati Rice

Preparation time: 10 min

Cooking time: 30 min

Serves: 4

Stuff to throw it together

15 ml 
oil

1 large onion, chopped

1 thumb-sized piece of ginger, grated

1 clove garlic, finely chopped

350 g 
mince

15 ml 
hot curry powder

15 ml 
tomato paste

200 ml 
stock

200 ml 
peas

200 g 
cherry tomatoes, halved

200 ml 
coconut milk

100 ml 
fresh coriander, chopped

200 ml 
peanuts, chopped

Basmati rice to serve

How to cook it up

Fry the onion in oil until glossy. Add the ginger and garlic, and fry for another minute; then add the mince, browning it and breaking it up with a spatula. Then add the curry powder and tomato paste and fry for another minute. Stir in the stock and vegetables, and cook until reduced – about 15 minutes.

Stir in the coconut milk, herbs and peanuts and heat through. Serve with rice.

Words and image: Homemagazine  Home

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Craft Beer Quaffing Enthusiast and Pinotage Aficionada

Email The Klutz at klutzinthekitchen@alljazzradio.co.za

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Boerewors Sliders with Warm Tomato Salsa Recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village

Here is the recipe for   which the Klutz found on the Pick n Pay website. Ideal for any TV Sports watching party at ant time, have fun in the kitchen.

Serves: 4  – Cooking time: Less than 30 mins

Stuff to throw it together

  • 1 -500g pack Boerewors (Farmers Sausage), skins removed
  • 1 -glug olive oil, for frying
  • 1 -can onion and tomato mix, (400g)
  • 1 -tsp ground chili flakes
  • 1 -tsp smoked paprika
  • 1 -dash salt and milled pepper
  • ¼ -iceberg lettuce, shredded
  • 2 -large gherkins, sliced (optional)
  • 1 -packet cocktail burger rolls, (12)

How to cook it up

Shape the sausage meat into 12 small patties

  1. Pan-fryin a glug of oil until golden and cooked through
  2. Drain onto a paper towel
  3. Heattomato mix and spices together in a small saucepan
  4. Season well
  5. Pilelettuce and gherkins onto rolls and top with patties
  6. Spoonover sauce and serve.

Buon Appetito

The Klutz in the Kitchen

Chief Grub Maker, Recipe Initiator, Practised Glühwein Maker and Imbiber, Devoted Coffee Slurpee, and Craft Beer Quaffing Aficionado

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Roasted Harissa Prawns with Tomatoes and Mushrooms recipe

 

Roasted Harissa Prawns with Tomatoes and Mushrooms

Here’s a swanky really quick and easy recipe that will stun all lovers, friends and family with your klutz powered cooking skills. Recipe adapted by The Klutz from Mzanzi Style Cuisine

Serves 4

Prep and Cook time 15

Stuff to make it

500g Cleaned jumbo prawns

2 Minced cloves garlic

30 ml Harissa paste

60 ml Salted butter, melted

80 ml Freshly chopped parsley

250 g Large button mushrooms, peeled

250 ml Cherry tomatoes

Salt and ground black pepper, to season

30 ml Olive oil

Juice of a lime

Baby butter lettuce salad

How to make it

The Klutz in the Kitchen with his shredding guitar

Preheat the oven to 230°C
Turn the prawns on their backs and make a vertical incision down the centre of each prawn without cutting all the way through
Place the prawns on a greased roasting pan. Sprinkle the parsley, salt, pepper and garlic over the prawns. Bake for 8 to 10 minutes. Remove from the oven and pour the lime juice over the prawns
Mix the garlic, harissa paste and butter to form a paste
Rub the mushrooms and tomatoes with salt, black pepper and olive oil and roast in the oven for 10 to 15 minutes Remove from the heat once slightly soft
Plate the mushrooms upside down, place the tomatoes on top, then add a layer of prawns and place a dollop of the garlic, harissa and butter mixture on top
Serve with salad leaves (optional)

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Haddock Chowder recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village.

The Klutz has become a bit of a nag, ‘cause he’s champing at the bit to make his renowned Mutton Tomato Breedie once again, but he can’t because he made two huge pots last week, Aunty Sarah’s world Famous Pea and Bacon bits Soup and Beef ‘n Potato Curry which we’ve not been able to finish as yet, still go loads left over, but finish it we will ‘cause it just so damned lekkerlisious. Yesterday we had the Curry so to day it’s Aunty Sarah’s world Famous Pea and Bacon bits Soup, which may please the Klutz and shut him up for a while, we hope.

Jinne, food prices just keep skyrocketing and the VAT increase has not helped at all. Worst of all we don’t see decent increases for social pensioners or pensioners at all, nor do se see decent salary increases. How does one survive in this day and age, huh! The rich just keep on getting richer and us working class folk must just keep trying to survive.

Something that has become something of a major pet hate is this thing by a supermarket chain offering a “free discount/money back guarantee” on the bottom of the till slip on ones next visit to their stores. It is pretty much a con as far as I’m concerned, not so? The kind cashier generally reminds one not to forget to bring the till slip back on ones next visit to get the “free discount/money back guarantee” saving at the bottom of the till slip.

Free really? However this is the major flaw for most shoppers, this “free discount/money back guarantee” thing how many shoppers really bring the slip back, and that’s the rub. I for one never know when I’m next going to visit the store and never have those pesky till slips on me. It’s a clever ploy to manipulate us shoppers back into their clutches.

I did speak to a local regional manager about my misgivings and he explained of the philosophy, which in reality is to simply to get feet through the door in the face of their opposition. Ok, that may be good for them because us poor sap’s just keep falling for these tricks. What is the real, true value of this kind of chicanery to the shopper? Not much at all me think’s. How many of us keep those till slips handy. I believe like most price conscious pensioners and shoppers, check the weekly pamphlets that accompany our local knock and drop newspapers assiduously for where we’ll find the best special’s available. I’d for one would rather see direct discounts applied to the products rather than the wishy washy wool over the eyes “free discount/money back guarantee”. What do say you, let us know your views on the, as I believe, rather dubious practice.

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My next gripe is the plastic carrier bag, which we shoppers pay for, where does the money spent on those bag go? Can the plastic bags I say or give me the option of paper carrier bags instead. What do you think? This is a debate for another day.

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It is not often that the Klutz makes a fish dish for dinner; now, I do really enjoy yummolicious Haddock Mornay from time to time so this is our for this week’s, that is quite easy and simple.

Try this Haddock Chowder recipe that our splendid Klutz found on the Spar Website. I must agree it look lekkerlicious and believe it will be very tasty, best of all it’s a very quick ‘n easy recipe that any Klutz can cook up a storm. Go get the stuff to make it today. It will surprise the recipient of you invite to dinner. We hope you’ll enjoy this recipe with a fine white Pinotage.

Serves:6 – Prep time:15 minutesCooking time:25 minutes

Stuff to make it

  • 20 mlcanola or olive oil or margarine
  • 1 small onion, chopped or 2 small leeks, well rinsed and sliced
  • 2 stalks celery, chopped
  • 1 medium sweet potato, peeled and cubed finely
  • 1 litre hot water
  • 55g packetwhite onion soup powder
  • 1 chicken stock cube
  • 2 boxes frozen haddock in cheese sauce (400 g), thawed in the fridge

How to make it

  • Gently sauté the onion, celery and sweet potato together in heated oil or margarine.
  • Mix the soup powder to a thick paste with a little cold water. Add in the hot water and pour it all into the vegetables, stirring until it thickens. Crumble and stir in the stock cube. Cover and simmer for 10 minutes until the potato is soft.
  • Slide the contents of the fish pouches into the soup. Loosely break up the fish pieces into chunks, and stir in the sauce, cooking gently until the fish is cooked through.
  • Check seasoning and serve with a fresh crunchy French bread slathered with real butter and a crisp green salad.

Hints and Tips

  • Suggested seasonings: fish spice, freshly ground black pepper, dried

Enjoy

Buon Appetito

Eric and The Klutz

 

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Southwest-Style Fried Chicken Wing recipe

Klutz in the Kitchen

 

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The Klutz in the Kitchens Big Bitch of the Week

Frozen chips should be declared illegal and banned from the kitchens of all restaurants and fast food joints of the world They are cheap, nasty and invariably soggy oil filled junk. The Klutz has now taken a stand and walk out of any restaurant the does not serve hand cut homemade potato chips. He will not set foot into any fast food dive or places that call themselves a restaurant who serve only fresh produce. Nuff of accepting the crap that all of the national fast food dives serve up as good and healthy, ha! who are they trying to kid, huh. Where is the nutrition in frozen potato chips? No wonder the children of our country are being turned into fat slobs with parents gleefully taking the precious little bloated bundles to celebrate birthdays at those monstrous purveyors of unhealthy rubbish fast food. Now then Klutz is no goody two shoes and admittedly carries something extra around the waist, but then again who really trusts a chef who is too thin, eh! J

We all know too much oily and greasy fast food is not good for us but we all have fallen into the traps set for us but the marketing idiots who have these fast food chains encourage kids to nag their hard working parent to take then to the nearest joint so they can get the latest Disney toy or cartoon character on offer with their junk food. Get real parents, lets get back to actual authentic food. What do you say?, write to the klutzinthekitchen@alljazzradio.co.za and tell us of your experience.

The Klutz in the Kitchen supports and encourages one to join the slow food movement; it’s the opposite of fast food where good healthy fresh produce is used and cooked.at mealtimes.

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This Days Recipe

Who doesn’t like wings, I mean they are a big seller at the fried chicken outlets around the country, why not rather make them at home yourself. Quick, easy and tasty and will be a real crowd-pleasing snack to watch TV by when the Rugby World Cup starts. Start practicing now to avoid disappointment when the games start.

The prep time is around 15 mins and cook time is only 10 mins

Southwest-Style Fried Chicken Wings

Southwest-Style Fried Chicken WingsIngredients

1 ½ cups all-purpose flour

2 tsp chili powder

1 tsp ground cumin

1 tsp salt

¼ tsp cayenne pepper

1 cup buttermilk

12 chicken wings

2 cups peanut oil

1 cup prepared Ranch dressing

2 tablespoons buttermilk

2 spring onions, chopped

Method

Wings: In shallow dish, whisk the flour, chili powder, cumin, salt and cayenne pepper together them pour the buttermilk into a medium-size bowl. Dip each wing into the buttermilk, shaking off excess. Roll in the flour mixture and place on a baking sheet fitted with wire rack and refrigerate. Heat the oil 185° C (365° F) in a large lidded heavy-bottom frying. Fry chicken, covered, for about 5 minutes, until browned and crispy. Turn and fry for an additional 5 minutes. If chicken is browning unevenly, move around in skillet with tongs. Transfer chicken to paper towels.

Dip: In a small bowl, mix together the Ranch dressing, buttermilk and, spring onions. Serve with the wings.

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Its Cream Filled Donut Day

Cream Filled DonutWhether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats!

Donuts came got to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003.

Celebrate Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts!

What with Krispy Kreme Donut’s coming to South Africa, maybe the celebration is too soon, but hey it can be celebrated when the donut lands. As is well known the Klutz in The Kitchen has er, pardon the pun, a soft spot for the humble donut, so we’ll have to reserve judgment till they open their first store in Cape Town

It’s also Eat a Hoagie Day today

make hogiesThis well-known sandwich consists of a long roll or Italian or French bread sliced lengthwise and filled with meats, cheeses, vegetables, seasonings, sauces and more.

The hoagie, also known as a sub or grinder, is a sandwich whose name originated in the city of Philadelphia. One story claims that the Italian immigrants who worked at a shipyard called Hog Island during World War I would bring giant sandwiches for lunch. The workers were nicknamed “hoggies” so eventually the name was associated with the large sandwiches but the spelling evolved over time. There are several other stories, but they all give credit to Philly for the hoagie name.

HoagieSo what’s for lunch today? We think it’s a great day to eat a hoagie!

September is National Organic Harvest Month | National Piano Month

This week is Line Dance Week | Fashion Week

Remember that Sept 29th is International Coffee Day so looking forward to that day

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Food Trends

It is very pleasing to see that manufacturers and producers shifting to natural ingredients from artificial colorants and flavours due to health anxieties of many consumers in the country.

Companies are promising to remove artificial ingredients from products. Punters are asking for healthy ingredients and companies are intent on improving the bottom line and are listening. What’s not yet clear is whether the trend can translate to boosts in cereal, candy, and frozen pizza markets, particularly as many of these changes are happening over the next few years. What is clear is that not all problems are easily solved, as different ingredients require different reformulations.

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Email The Klutz In The Kitchen at All Jazz Radio with your views.

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Aunty Sara’s World Famous Pea & Bacon Bit Soup Recipe

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village

Listening to new album just received, music to cook up a storm by – Mitchel Forman’s new album Puzzle

What is the buzz in the food world?

So you’ve always wanted to be a restaurant reviewer, here’s you chance. Klutz in the Kitchen approved from EatOut – New Best Everyday Eateries awards announced, with winners chosen by you : http://www.eatout.co.za/article/new-best-everyday-eateries-awards-announced-winners-chosen/

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MEDIA RELEASE

Rick Stein to headline Durban Good Food & Wine Show & is joined by fellow celebrity chefs Jenny Morris and MasterChef Australia’s Brent Owens

Jenny Morris- Chef

Jenny Morris- Chef

Everyone’s favourite chef Rick Stein will headline the Celebrity Chef’s Theatre at this year’s Good Food & Wine Show in Durban which will take place from October 30 to November 1 at the Durban Exhibition Centre.

Stein will join MasterChef Australia 2014 winner Brent Owens along with Giggling Gourmet Jenny Morris, both of them hits at the Johannesburg show last month.

Says Owens: “The GF&WS is so much fun! I loved my first visit earlier this year and am delighted to be coming to Durban – I’ve heard all about the mix of food and cultures as well as KZN hospitality and cannot wait to be coming to the city. I’ve been practising shisa nyama, chakalaka and pap since my visit to Johannesburg. Now I want to experience an authentic Durban curry. I also look forward to meeting the legendary Rick Stein.”

Says Good Food & Wine Show GM, Heidi Warricker: “I could not be more delighted to have someone of the calibre of Rick Stein headline our Durban show. He is one of my all time favourite chefs, so I am really looking forward to meeting him and watching him in action.”

The Good Food & Wine Show Durban – Friday October 30 to Sunday, November 1

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RECIPE

Ok, this is my all time favourite soup and is my late Aunty Sarah’s recipe, taught to me over her years in the kitchen. It’s simple quick and very easy to make, oh did I say it yummolicious and all that try it will want the recipe.

Aunty Sarah’s World Famous Pea and Hock/Bacon Stoup

Aunty Sarah’s World Famous Pea and Hock/Bacon Stoup

Aunty Sara’s World Famous Pea & Bacon Bit Soup

Recipe by: Aunty Sara Beukes

Serves: 8 to 10

Prep time: 20 mins Cooking time: 45 mins

Ingredients

  • 500 
g 
dried split peas

500 ml chicken stock or 2 chicken stock cubes, crumbled in 500 ml of water

  • 2 
Liters 
water
  • 2 
250g packets of Bacon Bits
  • 65 
ml 
oil
  • 2 
onions, finely chopped
  • 3 
large leeks, washed and finely sliced and chpped
  • 4 
stalks celery, washed and very finely chopped
  • 2 carrots, very finely chopped
  • Freshly ground black pepper and salt to taste

Method

Rinse the peas and cook in the water until soft. Meanwhile, in soup pot add the bacon bits and cook off for until crispy, add onions and cook till translucent and add the chopped leeks carrots and celery until softened. Add the split peas, stock and the extra water and bring to the boil. Once boiling, reduce the heat to a simmer until all of the ingredients have been cooked away (Optional use an immersion blender and blend till smooth), The Klutz prefers to let the sop cook until smooth, add more water to thin when necessary. Season to taste with salt and pepper. Serve garnished with fresh parsley.

Have a great day and remember it’s fun to cook because it’s a sharing thing. Itumelele dijo

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Snap, Crackle & Pop Shrimp Recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village


Klutz in the Kitchen - Guitar3

Listening to new album just received, music to cook up a storm by – Nduduzo Makhathini Listening To The Ground CD 1 & 2

 Lotsa really crappy weather the past few day’s so what does a down in the blues Klutz in the Kitchen do, yep you got it cook up something and making a huge pot of Aunty Sarah’s World Famous & Totally Yumolicious Split Pea and Smoked Bacon Soup which was done. Then with time on his hands our intrepid Klutz decided he needed to do some more cooking this time deciding to make some right proper Bolognaise Sauce which was a decision brought on by an earlier visit to Woolies where the in-house Chef Clem was serving up some samples of his Bolognaise, naturally using Woolies goodies. It was really very good, so armed with all the necessaries The Klutz started cooking, now those in the know by now realise that our fearless and plucky Kitchen Hero like to go his own way and blow me down he did it his way. What was supposed to a wonderful pot of steaming delicious Bolognaise was not to be. Instead it turned out as a pot of thick savoury mince with nary any tomato’s but a teaspoon or two of tomato puree flavoured with a few dollops of Sriracha for a little more bite a couple of drops of Tabasco, thankfully. After giving the nose in the air hrumpf to the Klutz, which was later withdrawn after the tasting. What a revelation it was, tasty with a decent chilli bite to the tongue, yum. This sauce could be matched with any starch with comfort and ease. Tastes even better 24 hours later. The great sadness in this foody tale is that the blerry Klutz has the memory of a goldfish and has forgotten how he made this divine saucilicious marvel of gastronomic excellence. Sjoe makes one which for corporal punishment be brought back for Klutzes. Oh well, guess I’ll have to savour the little that there is left until our galloping gastropod gets it in his dastardly experimental twisted gastronomic mind to mix up a pot of something.

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Today is;

LEMONADE DAY – CHOCOLATE PECAN PIE DAY

Its also RADIO DAY Each year on August 20th, National Radio Day celebrates the great invention of the radio. In the late 19th century, it became clear that wireless communication was possible.

There were several inventors that had a part in the invention of the radio in the late 1800′s and not just one person can be credited with it’s beginning. To make the radio a reality, it required a number of different inventions and discoveries including both transmission and reception methods as well as technology.

This Month Is;

Goat Cheese Month 

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Goat milk is often used by those who are young, are ill, or have a low tolerance to cows’ milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals.

Eat Dessert first month

In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. But during the month of August dessert lovers everywhere are given the go ahead to eat our desserts first and not feel bad about doing it. That’s right August celebrates the sweet tooth.

National Sandwich Month / types of sandwiches

We all love them so now lets learn about them. The term sandwich is occasionally used (informally) in reference to open-faced sandwiches; these normally consist of a single slice of bread topped with meat, salad vegetables, and various condiments. These differ from a normal sandwich in that they have a single slice of bread instead of two, with toppings instead of a filling.

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Now onto our Klutz’s recipe for today, we kind of thought that an exotic seafood dish would be something enjoyable so here is Snap, Crackle & Pop Shrimp Recipe by Bridget Burns and Photo by Thinkstock. These savoury shellfish bites get their crunch from a (pre-frying pan) dip in Rice Krispies. At Jerry’s restaurant in Winnetka, IL, Chef Burns offers them alongside a wasabi soy dipping sauce.

Now all that needs be said is Thokoleza ukudla!

Snap, Crackle & Pop Prawn Recipe

Luscious Crunchy Shrimp Photo by Thinkstock

Luscious Lekkerlicious Crunchy Shrimp Photo by Thinkstock

Serves: 8 to 10

Prep time: 20 mins

Cooking time: 3 to 5 mins

Ingredients

Prawns:

500g medium prawns, peeled and deveined

½ tsp. salt

½ tsp. ground black pepper

½ tsp. garlic powder

¼ tsp. curry powder

½ cup all-purpose flour

1 cup Mazina cornstarch

2 eggs, beaten

¼ to ½ a cup cold club soda

2 cups Rice Krispies

1 Litre vegetable oil for frying

Dipping sauce:

¼ cup soy sauce

¼ cup rice wine vinegar

2½ tsp. sugar

½ medium scallion, minced

2 tsp. minced fresh ginger

½ tsp. toasted sesame oil

½ tsp. Sriracha or red chili flakes

Method

In a medium bowl, stir together dipping sauce ingredients then set aside.

Add the prawns in a separate bowl and season with salt and pepper. In a third bowl, stir together the flour, ½ cup Mazina, garlic powder, curry powder, eggs, and a little more salt and pepper and whisk together and add club soda until it is the consistency of pancake batter.

Heat the oil in a deep fryer or deep skillet to around190, then toss the prawns into the remaining ½ cup Mazina and then into the batter, and finally into the Rice Krispies to coat. Fry a few at a time until golden brown. This should take no longer than 3-5 minutes. Remove with a slotted spoon and drain onto paper towels before serving with dipping sauce and a small side of coleslaw.

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Beef & Bacon Meatloaf with Olives and Capers Recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village

Listening to Mike del Ferro’s new album The Johannesburg Sessions

Mike del Ferro’s new album The Johannesburg Sessions

Mike del Ferro’s new album The Johannesburg Sessions

Just finished a brunch of a heap of Crispy Bacon, Payn Purdye with Maple Syrup, Grilled Boerewors and some Sriracha for some extra bite, mmm yumolicious I tell you and that cast my mind to thinking what great recipe the Klutz could find to share and with my new found love of Sriracha and the horrible visit to Franky’s Diner last night, see the review on our website, I thought I’d find a well loved American Diner recipe to share. Oh I see some are scratching their heads as to what Payn Purdye is, gotta love ye olde medieval spelling, neh! Simply put it’s French Toast, but I gotta say that a touch of Sriracha makes all the difference.

Ok so what’s it gonna be, let’s see, ok got it how’s about a tasty American style meatloaf with a bit of a twist. Here is our Beef & Bacon Meatloaf with Olives and Capers which come from the PnP website, sounds delish and look very yummolicious, and the recipe takes less than an hour to make and serves 4. Now if like me, I not an olive person, don’t leave then out just leave then on the plate. Now lets get cooking and as is said in modern Greek, Καλή όρεξη! (Kalí óreksi!) Here’s what’s needed to create the dish.

Beef & Bacon Meatloaf with Olives and Capers

Beef & Bacon Meatloaf with Olives and Capers

Main Ingredients

1 onion, diced

1 carrot, diced

2 celery sticks, diced

3 garlic cloves, chopped

1 drizzle olive oil

125 ml grated Parmesan

160 ml fresh breadcrumbs

60 ml pesto

1 extra large egg, beaten

500 grams lean beef mince

1 dash salt and ground black pepper, to taste

250 grams streaky bacon

2 cans chopped tomatoes

125 ml dry white wine

1 handful pitted Calamata olives

45 ml baby capers

1 Punnet of vine tomatoes

1 handful flat-leaf parsley, roughly chopped

Method

Sauté onion, carrot, celery and garlic in oil and allow to cool

Mix with Parmesan, crumbs, pesto, egg and mince and season well

Mould into loaf shape and place in a casserole dish.

Crisscross strips of bacon over meatloaf and pour tomatoes and wine around it. Cook for 30 minutes.

Add olives, capers and vine tomatoes and cook for another 15-20 minutes.

Remove from heat and rest for 10 minutes.

Spoon off excess oil from sauce and add parsley.

Serve with pan sauce and your choice of starch, I’d use fluffy, buttery mashed potatoes, with Hubbard Squash, sautéed carrots, and peas.

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Toasted crusty bread smeared with avocado mash, topped with an over easy egg and Sriracha

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village

Currently listening to Estelle Kokot’s The Sound of You, which is collaboration with Chico Freeman and Jan Pulsford.

It has been a while since the last Klutz in the Kitchen’s Recipe Blog so we got out the Chef’s hat, cloche, knives, pots and pans and got up to cooking mischief cluttering and messing up the kitchen. The worst is the cleaning up after the job has been done, but the exercise gave me the inspiration once again to write The Klutz in the Kitchen’s Recipe Blog.

Ah, then there’s nothing better than listening to great jazz and writing a food column, don’t you think? Anyhoo I think so. Now what it with the growing love affair with hot sauce condiments and spicy foods? Personally The Klutz in the Kitchen loves hot spicy foods any time of day or night, Fact is I made a Beef Rogan Josh with loads of chunky potato’s and had it for dinner last night with fluffy Basmati Rice I mean the love affair goes deep ‘cause I’m having a bowl of it for breakfast, yummolicious and in flavourful mouth tingling heaven right now. The secret was to add a goodly touch of what has become the flavour of the past few years that wonderful Thai Chilli Sauce, Sriracha, India and Thailand do mix, very well, the test was in the taste, which I can highly recommend and endorse.

Tabasco range

TABASCO® brand Original Red Sauce was created in the mid to late 1860s by Edmund McIlhenny

TABASCO® brand Original Red Sauce was created in the mid to late 1860s by Edmund McIlhenny

Pre Sriracha’s arrival in South Africa I’d been using and loving Tabasco for so years now. All the meals I’ve cooked have had a spoonful of the flavourful Red Sauce added. Now it’s really interesting to see more flavours being added to the McIlhenny family’s range of excellent products many of which I’ve still to test, taste and enjoy

David Tran

Huy Fong Foods Sririacha founder David Tran

It is the king of hot sauces we’ve come to celebrate, the man who started the craze some 30 years ago in the USA.  arrived in America as a refugee from Vietnam and started making and producing his now famous and leading brand Rooster Sriracha Sauce with his family. The culinary world in America was slow to take the product to heart, however with the proliferation of TV Cooking shows and channels the wonder condiment made inroads on the pallets of American taste buds with many celebratory chefs embracing Sriracha. South Africa has also been slow to catch on, but sadly the granddaddy. Rooster Sauce, is not as yet available, there are some Srirachaother brands now available in some supermarkets, therefor I am testing the Suree Brand from Thailand which I found at The Rosmead Superspar on Rosemead Avenue, I also found the Duck Brand at Woolies Palmyra Junction, which will be the next one to test. I will reserve judgement until the real thing comes along.

In the mean time The Klutz has scoured the www universe for a suitable and perfect breakfast recipe that any Klutz can make with ease using Sriracha, so here is a really simple recipe for Toasted crusty bread smeared with avocado mash, topped with an over easy egg and Sriracha, which if hungry serves one or two if prepared to share.

Avocado Toasts with Eggs & Sriracha3Here’s what’s needed:-

  • 2 slices Italian or French bread, toasted
  • 1 ripe avocado
  • 2 eggs
  • coarse salt and pepper
  • Sriracha

Method

Place a non-stick frying pan over medium-low heat and crack the eggs into the pan, season with salt and pepper and cover.

Cook until the whites are cooked through and yolk is still runny.

Meanwhile, mash half of the avocado with a fork and season with salt.

Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast.

Drizzle each egg with Sriracha to taste and serve.

With that said and done and as my Slovakian friends would say, Dobrú chuť!

To find out more about the worlds love affair with Sriracha at http://www.food24.com/News-and-Guides/Food-in-Focus/Why-is-everybody-hot-for-Sriracha-cock-sauce-20141103

 

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Pork and Bean Stew Recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village

Today, October 16 is World Food Day

World Food Day 2014World Food Day is celebrated every year around the world on 16 October in honour of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. It is also the Food Engineer day.

Since 1981, World Food Day has adopted a different theme each year, in order to highlight areas needed for action and provide a common focus.

Origins

World Food Day (WFD) was established by FAO’s Member Countries at the Organization’s 20th General Conference in November 1979. The Hungarian Delegation, led by the former Hungarian Minister of Agriculture and Food, Dr. Pál Romány has played an active role at the 20th Session of the FAO Conference and suggested the idea of celebrating the WFD worldwide. It has since been observed every year in more than 150 countries, raising awareness of the issues behind poverty and hunger.

The Klutz in the Kitchen is going to pay it forward today by cooking up a large pot of stoup (A thick, rich nutritious combination of a stew and soup) and dish it out to those who are in need of a good meal to celebrate World Food Day today.

In honour of World Food Day here is the recipe he has chosen;

Pork and bean stew

Pork and bean stewPreparation time: 10 min – Cooking time: 20 min – Serves 6

Ingredients

500g good quality, spicy pork sausages

3 cloves of garlic, crushed

1 big onion, chopped

Olive oil

2 tins of beans

1 tin of chopped tomatoes

Fresh thyme and parsley

A glass of red wine

Salt and pepper

1
tsp 
sugar just to cut through acidity of tomato

1 
chili

Fried breadcrumbs or pork crackling

Method

Remove the meat from the casings and shape into tiny little meatballs.

In a casserole pot, heat the olive oil and fry the meatballs until they are golden brown on all sides. Set aside and keep warm.

Into the same pot, sauté the onions and garlic until soft then add more olive oil if you needs be.

Add the tomato, red wine and thyme and allow to cook for about 5 minutes, just to reduce the sauce somewhat.

Add the beans and the meatballs and warm through.

To make the fried bread crumbs:

Heat some olive oil to a pan and add 1-2 cloves of crushed garlic, then add about 1 cup fresh breadcrumbs and toss until it becomes golden in colour and season with a little salt.

Serve with chopped parsley, fried breadcrumbs or crackling if you have.

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Chicken Cacciatore Recipe

Catch this food holiday while you can – October 15 is Chicken Cacciatore Day!

chicken.cacciatoreWhile you’re frying up some eggs and bacon, we’re cooking up something else: a way to celebrate today’s food holiday.

There’s something so comforting about eating a bowl of slow-cooked food on any day. If you’re not ready for the richness of red meat, try this Italian classic – cacciatore.

Meaning “to hunt,” cacciatore is an Italian stew traditionally made with rabbit or chicken. Today’s culinary celebration honours the latter, and probably more prevalent.

Cacciatore is relatively easy to make and only requires a few ingredients.

Here’s a quick recipe;

Start by browning floured and seasoned chicken pieces. While dark meat is preferred for flavour and because it holds up better in the braising process, you can use light meat if you prefer. Then, cook a chopped bell pepper and onion in the remaining chicken fat. Deglaze the pan with white wine, add tomatoes in their juice and let the liquid reduce. Return the chicken to the pan and pour in enough chicken stock to cover the meat. Simmer the dish until the chicken is cooked through.

Cacciatore is most often served with a piece of crusty bread, but rice and pasta can also be used to beef it up.

The dish doesn’t vary too much by region – probably the most notable difference is in the type of wine used. Some parts of Italy prefer white wine, while others use red.

Here is a kore complete recipe;

chicken.cacciatore how goodChicken Cacciatore

Preparation time: 20 min – Cooking time: 45 min – Serves 4

Ingredients

30
ml 
olive oil

1 

onion – finely sliced

2 

cloves of garlic – crushed

2 

sticks celery – finely sliced

2 

carrots – peeled and finely chopped

2 

bay leaves

2 

sprigs thyme

8 

skinless chicken pieces

Zest of 1 lemon

1 
cup 
dry white wine

1 
cup 
tomato puree

1 
cup 
chicken stock

250g 
pitted black olives

10 
g 
fresh parsley – chopped

Rissoni (pasta rice) to serve

Method

Heat a little olive oil in a heavy based pot and sauté onions, garlic, celery and carrots for a few minutes or until golden brown.

Add bay leaves, thyme, lemon peel and chicken and brown well.

Pour in wine, tomato puree and chicken stock and allow to simmer, covered, for about 30 minutes or until chicken is cooked and is tender.

Stir in olives and chopped fresh parsley and serve with Rissoni.

Remember too that October 15 is also Roast Pheasant Day and Mushroom Day

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Chilli-&-Ginger Prawns Recipe

Today is Chocolate-Covered Insects Day!

Chocolate Covered Insect GrasshopperChocolate is one of the most popular flavors in the world and people will eat it on anything—strawberries, pretzels, peanuts, even bugs! This holiday honors anyone brave enough to try a bite of chocolate-covered insect.

For this exotic snack, insects are roasted to perfection then coated in chocolate. Crickets and ants are the most popular variety, and most people think they taste like chocolate-covered popcorn. You can find an impressive selection online.

In some countries, like China and Thailand, chocolate-covered insects are a delicacy. In Southern Africa, caterpillars (without the chocolate!) are an important source of protein for the indigenous people.

Test your bravery on Chocolate-Covered Insects Day, invite your friends over for a fear factor party, and sample this unusual treat!

Well, The Klutz in the Kitchen in not too brave, I mean insects, ugh! The closest the Klutz comes to insects is either prawns or crayfish therefore he has found a fabulous recipe for a delightful prawn dish, we hope you’ll enjoy it and have fun in the kitchen.

Chilli-&-Ginger Prawns

Chilli-&-Ginger PrawnsRecipe by: Abigail Donnelly

Serves: 2 – Prep time: 5 minutes – Cooking time: 5 minutes

Suggested Wine cultivar accompaniment: Gewurztraminer

Ingredients:

210 g prawns, cleaned and butterflied

2 T olive oil

Chilli-&-Ginger dressing, mix

1 red chilli, finely chopped

1½cm piece ginger, peeled and grated

2 Table spoons of soya sauce

3 Table spoons of olive oil

3 drops of sesame oil

A squeeze of lemon juice

Method

Fry the prawns in the oil over a high heat for 1 minute a side, or until opaque. Drizzle with the chilli-and-ginger dressing and serve.

 

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Yorkshire Pudding Recipe

Today Yorkshire Pudding Day.

Yorkshire pudding day today2008 saw the launch of British Yorkshire Pudding Day in the U.K. As Sunday Roast Dinners are still the most popular time when people make and eat Yorkshires, it seemed logical that Yorkshire Pudding Day should be on a Sunday, but we thought any day is a good day for a roast and good Yorkshire Pud. It is a recipe which has stood the test of time, a history dating back to the 1700s and its predecessor, Batter Pudding, having been eaten perhaps centuries before that throughout Great Britain. British Yorkshire Pudding Day is not meant to be some sort of serious nationalistic statement with sinister undertones. It is merely a day set aside when everyone, be they British or not, can remember, enjoy and celebrate the joys of an age-old recipe. The Klutz in the Kitchen has found a really easy recipe to be enjoyed on this day, so get the victuals to make a delicious Beef Roast with all the accompanying veggie’s and best of all, Roast Potato’s and Onions. It’s going to be a yummolicious day me thinks J

When is British Yorkshire Pudding Day?

This is a British Holiday and is always the 1st Sunday in February. In America, October 13th is – Yorkshire Pudding Day.

February 2008 marked the launch of British Yorkshire Pudding Day.

As Sunday Roast Dinners are probably still the most popular time when people make and eat Yorkshires, it seemed logical that British Yorkshire Pudding Day should be on a Sunday . . . .

Yummolicious

Yummolicious

Yorkshire Pudding is a recipe which has stood the test of time, a history dating back to the 1700s and its predecessor, Batter Pudding, having been eaten perhaps centuries before that throughout Great Britain.”

British Yorkshire Pudding Day is not meant to be some sort of serious nationalistic statement with  sinister undertones.” “It is merely a day set aside when everyone, be they British or not, can remember, enjoy and celebrate the joys of an age-old recipe.

What is Yorkshire Pudding?

Yorkshire pudding is a dish that originated in Yorkshire but is popular across the whole of the United Kingdom. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy, or on its own. Gravy is considered an essential accompaniment by many, and when the pudding is eaten as a starter (see below), onion gravy is usually favoured above other alternatives. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners – the Yorkshire pudding being much cheaper than the other constituents of the meal – thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

Yorkshire pudding is cooked by pouring batter into a preheated greased baking tin containing very hot oil and baking at very high heat until it has risen.

Yorkshire pudding keep calmTraditionally, it is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat’s fat that is left behind. It is not uncommon to cook them in muffin tins, using 2+ tbs batter per muffin, with 1-2 tsp oil in each tin before preheating pan to very hot. Wrapped tightly, Yorkshire Puddings freeze and reconstitute very well.

Today individual round puddings (baked in bun trays or baking tins like Popovers, or in small skillets) are increasingly prevalent, and can be bought frozen.

The Yorkshire pudding is a staple of the British Sunday dinner and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today, having arisen in poorer times to provide a filling portion before the more expensive meat course. “Them ‘at eats t’most pudding gets t’most meat” is the common saying. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.

Yorkshire Pudding Recipe

500 to 750ml of milk

6 large tablespoons of flour

3 eggs

1 t-spoon of salt.

Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.

Toad in the Hole

When baked with sausages (within the batter), it is known as toad in the hole. In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.

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Steamed Coffee & Chocolate Pudding with Truffles

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Klutz in the Kitchen

It’s Dessert Day today

We found reference to Dessert Day listed as October 9th at Greeting Card sites. Could this holiday be a movable holiday, which means the date changes each year?? Or is this just ms-types in the date? We don’t know because we could not find the creator or origin of this holiday- but we do know that this holiday IS IN the month of October.  It is a fact that Dessert Month is the whole month of October!

What is dessert?

It is defined by Wikipedi as…..

Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the Old French desservir, “to clear the table”.

What is the origin of this holiday?

Our research did not find the creator, or the origin of this day. However, we did not find any records or proclamations for this day. Even though we didn’t, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!

As is usual The Klutz in the Kitchen will be search for a recipe that will titillate and please the taste buds. He has found a truly decedent, delightful dessert to really enjoy after a hard days work, best of all it goes well with an aged port. Enjoy.

Steamed Coffee & Chocolate Pudding with Truffles

Steamed Coffee & Chocolate Pudding with Truffles

Steamed Coffee & Chocolate Pudding with Truffles

Serves: 6 – Prep time: 10 minutes – Cooking time: 15 minutes

Recipe by: Jacques Erasmus

Ingredients:

120 g dark or milk chocolate

120 g self-raising flour

1 free-range egg

75 g white sugar

½ cup strong black coffee

25 g butter, melted

1 t vanilla extract or ½t vanilla essence

A pinch of salt

6 chocolate truffles, for serving

Cooking instructions:

Melt the chocolate in a double boiler over a low heat or very slowly in a microwave oven, stirring until silky in texture. Add the remaining ingredients and mix well.

Spoon into 6 demitasse cups.

Cover the base of a large pot with water and bring to a boil. Place the puddings inside. Cover and steam for 8 to 10 minutes, until the puddings are cooked on top and well puffed, but soft and liquid at the bottom.

Remove from the heat and serve immediately with a chocolate truffle on top.

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Frappé #1 Golden frappé Recipe

Klutz in the Kitchen - Guitar4Today is Frappe Day!

The name may be French (from the word “frapper,” meaning “to ice”), but history says it’s the Greeks who popularized this icy and sweet concoction during a 1957 international fair.

The frappe is a chilled foam-covered coffee drink that originated in Greece in the 1950s. Today, there are many different variations of this refreshing beverage.

In the United States, frappes are usually made with coffee, milk, ice, vanilla ice cream, and sugar combined in a blender. In other parts of the world fruit frappes are popular.

Some people pronounce it “frap” while others say “frah-pay,” but everyone can agree on the satisfying taste of this cool, creamy coffee treat. Make your own frappe today to celebrate Frappe Day!

The Klutz In the Kitchen has found a couple of really delicious Frappe recipes and he’s also added something lekkerlicious to munch on while enjoying a yummolicios Golden or decadent Vanilla & Caramel Fudge Frappé after the days toil at work. We’ve got the Ultimate toasted cheese sandwich to enjoy your by, Buon Appetito

Frappé #1 Golden frappé

Ingredients

250 ml 
orange juice

25 ml 
lemon juice

250 ml 
port

25 ml 
white sugar

Crushed ice

Method

Pour the orange juice, lemon juice and port into a mixing bowl and add the sugar. Stir until the sugar has dissolved. Place crushed ice in a tall glass and pour the mixture over it. Serves 2.

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Frappé #2 Vanilla & Caramel Fudge Frappé

Vanilla & Caramel Fudge FrappeRecipe by: Abigail Donnelly

Serves: 4 – Prep time: 10 minutes

Ingredients:

1 litre Easy Scoop caramel ice cream

2 cups ice

1 cup milk

4 bars Cadbury Flake

Fudge, for serving

Chocolate balls, for serving

Cooking instructions:

Blend together a few scoops of caramel ice cream, the ice and milk until thick and creamy. Pour into tall glasses, insert a Flake into each, top with crumbled fudge and stud with chocolate balls

Substitute the ice cream with more ice if you’d prefer a lighter drink. Add a shot of strong espresso coffee to the milk and ice cream for a grown-up treat

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Ultimate toasted cheese sandwich

Ultimate toasted cheese sandwich

Ultimate toasted cheese sandwich Image by: A Gorgeous Life

Preparation time: 10 min

Cooking time: 10 min

Ingredients

4 slices farm bread or home made bread

Gouda, buffalo mozzarella and soft goats cheese

Crispy bacon, fried and cut in small pieces

Butter

Salt and pepper to taste

Salsa: 


5
baby tomatoes

1 handful 
basil, finely chopped

A splash of balsamic vinegar

A splash of olive oil

1 tsp 
sugar

Salt and pepper to taste

Method

Heat a frying pan on a medium-high heat.

Place the cheeses and bacon on your bread, to make two separate sandwiches.

Butter the outside of the bread, then place in the frying pan. Press down slightly with a spatula. While this side is cooking, combine all the ingredients for the salsa and allow to stand in a bowl at room temperature. Check the sandwiches – the cheese should have started to melt and the bread turn a golden brown. Once browned to your liking, turn the sandwich over and allow the other side to brown.

Remove from the pan once the bread is evenly browned and the cheese has melted. Slice the sandwiches in half, spoon over the salsa and eat immediately.

Recipe reprinted with permission of A Gorgeous Life.

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Singapore-style Noodles Recipe

The month of October is Pasta Month and today is Noodle Day

Noodle Day longThe Klutz in the Kitchen has found wonderful Asian noodle recipe which is listed below.

Klutz in the Kitchen

Klutz in the Kitchen

What is the difference between Pasta and Noodles you ask? There are two basic forms of pasta – macaroni and noodles. Macaroni products are made from semolina and water. Noodles are made from Durum flour (a more finely ground form of semolina), water and, by Federal regulation, egg solids. So, without the egg solids, a pasta product can’t be identified as a noodle.

What is a Noodle any way?

A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients and includes a variety of shapes.

NoodlesNoodle History

The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Types of noodle dishes

Noodle instantBasic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce )  In general, noodles are soft and absorb flavours.

Chilled noodles: noodles are sometimes served in a salad. In Japan, traditional Japanese noodles such as soba and somen are often served chilled with a dipping sauce. Some western dishes like pasta salads also call for cold noodles.

Fried noodles: dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples include chow mein, lo mein, mee goreng, hokkien mee, some varieties of pancit, yakisoba and pad thai.

Noodle soup: noodles served in broth. Examples are beef noodle soup, ramen, laksa, saimin and batchoy, and chicken noodle soup.

Singapore-style Noodles Recipe

Singapore-style NoodlesRecipe by: Phillippa Cheifitz

Serves: 4 – Prep time: 15 minutes – Cooking time: 10 minutes

Ingredients:

200 g rice vermicelli

Peanut oil

2 free-range eggs, beaten

250 g chicken fillets, skinned and sliced into strips

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon turmeric

2 cloves garlic, finely chopped

6 spring onions, finely chopped

About 100g bean sprouts

Salt

230 g small prawns, cooked and shelled

⅔ cup chicken stock

Soy sauce

For garnishing:

1-2 fresh red chilies, finely chopped

1 spring onion, chopped

Method:

Soak the noodles in hot water for 5 minutes, then drain well. Heat a wok over a high heat. Add 1 teaspoon of peanut oil and, when hot, add the eggs to make an omelette.

When set, remove and cool, then roll up and slice thinly. Rub the chicken strips with the spices. Re-heat the wok and add 2 more tablespoons of peanut oil.

When hot, stir in the spiced chicken, garlic, spring onions, bean sprouts and salt to taste. Stir-fry until the chicken is cooked, but moist.

Stir in the prawns, then the chicken stock and drained noodles. Allow to heat through. If necessary, add more stock to loosen the noodles.

To serve, top with omelette strips and sprinkle with chopped chillies and spring onion. Add soy sauce to taste.

Bon Appetito Enjoy the meal

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Marshmallow Cream Frosting Recipe

Today is Fluffernutter Day!

Fluffernutter logoWhat is a Fluffernutter you ask?

It is a yummy sandwich made with bread, peanut butter, and marshmallow fluff. It is now a classic American treat enjoyed in school cafeterias, college dorms, and local diners nationwide.

Marshmallow candy can be traced back to ancient Egypt when people first began to harvest the marshmallow plant (Althaea officinalis). During the 19th century, French pharmacists extracted the juice from marshmallow plants and heated it with egg whites and sugar, creating a marshmallow cream.

Then, in 1917, Archibald Query of Somerville, Massachusetts created the special formula for the marshmallow fluff we know and love today. The city of Somerville celebrates with the famous “What the Fluff” festival every year!

How will you celebrate Fluffernutter Day? Eating a Fluffernutter sandwich is a great way to start!

What is Fluffernutter Day for?

To honor and enjoy peanut butter and cream everything!  Let this month be the month you experiment with peanut butter and marshmellow cream. Everybody knows about the popular sandwich that everyone ate as a kid. You know, the peanut butter and jelly… well tss that idea aside and try something just as good. Yep the Fluffernutter sandwich! When’s the last time you ate one? Well on this day go ahead and do it! Make that sandwich! Your whole mouth will tingle at the very first bite of creamy goodiness. Makes for a great dessert sandwich too!

Origin of National Fluffernutter Day:

Our research did not find the creator, or the origin of this day. This holiday is referred to as a “National” day Fluffernutter open sarmieas all food holidays are. However, we did not find any congressional records or presidential proclamations for this day. Even though we didn’t, this is still a holiday to celebrate. We found that this holiday has been celebrated for several years and many websites discuss Fluffernutter Day and “Marshmallow Fluff Recipes”-

Definition of Fluffernutter sandwich

A fluffernutter is a sandwich made with peanut butter and marshmallow crème. Its name comes from the common use of “Marshmallow Fluff” brand marshmallow crème. It is particularly popular in the Northeastern United States States and has been proposed as the official Massachusetts state sandwich. It’s creamy, it’s sweet and it’s become a staple of lunch boxes for generations of New England school children.

Registered Trademark

Fluffernutter Day sarmie“Fluffernutter” is a registered trademark of Durkee-Mower Inc., the maker of “Marshmallow Fluff” brand marshmallow creme. In 2006, Durkee-Mower sued Williams-Sonoma Inc. in the United States District Court for the District of Massachusetts, alleging that Williams-Sonoma was selling a marshmallow and peanut butter chocolate-covered candy under the “Fluffernutter” name.

Variations

Variations of this recipe include the addition of bananas, honey, graham crackers, M&M’s, or any ingredients that are deemed compatible with peanut butter. The traditional method of combining the peanut butter and marshmallow crème is simply spreading one slice of bread with each and combining them into a sandwich; however, some purists contend that mixing equal amounts of both in a bowl and spreading them together results in a superior texture and taste.

Can’t get marshmallow fluff where you live?

Marshmallow Cream Frosting Recipe

Ingredients

1 ½ cups sugar

2 large egg whites, room temperature

⅓ cup water

2 tsp light corn syrup

¼ tsp cream of tartar

1 tsp vanilla extract

Method

Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes.

Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes

resource: Wikipedia

Have fun in the kitchen, Bon Appetite

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Tacos filled with Savoury Mince

Taco Day celebrateIt’s Taco Day! A taco is a traditional Mexican dish made with chicken, beef, vegetables, or seafood. The filling is folded inside a soft or hard tortilla and garnished with toppings such as cheese, salsa, or guacamole.

Taco Day soldiersIn 1520, the conquistador Hernando Cortez wrote to King Charles V of Spain to describe his experiences in the New World. In his letter he mentioned a delicious meal the Aztec inhabitants prepared with “tlaxcalli” or “tortilla.” It is the first historical reference to tacos!

Today, tacos are enjoyed all over the world. Invite your friends over for make-your-own tacos and celebrate National Taco Day!

Vodka Day Celebrated Annually on October 4th as The Water of Life Day.

Vodka Day nationalThe versatile, once virtually tasteless and odorless tipple accounts for almost 20 to 25 per cent of spirits sold today in North America, making it our most popular libation, a feat that occurred in the 1970s when it outpaced bourbon as America’s favorite spirit. We raise our glass on October 4 to toast Vodka Day!

Why Celebrate October 4th?

Roses are readWhile October 4th seems well documented as Vodka Day, we have not found the origins of why, but it works for us. No harm celebrating responsibly on other days as well. NOSTROVIA!

October is National Breast Cancer Awareness Month & National Chili Month & National Dessert Month & National Pasta Month & National Roller Skating Month & Adopt-a-Shelter-Dog Month

This week is National Walk Your Dog Week & World Space Week

Tacos filled with Savoury mince

Tacos filled with savoury mincePrep time: 5 min Cooking time: 20 min Serves: 10

Try this quick beef chili and serve in tacos or wraps.

Ingredients

1 large onion – finely chopped

1 clove garlic – crushed

1 green chilli – seeded and finely chopped

450 g lean beef mince

700 g minced pork

2 ml
ground cinnamon

A pinch nutmeg

200g tomato purée

125 ml 
chicken stock

Salt and freshly ground black pepper to taste

10 
Taco shells – or more, depending on size

Grated Cheddar cheese for sprinkling on top

1 

lettuce – shredded

Method

Sauté the onion, garlic and chilli in a little heated oil until soft and fragrant.

Add the mince and stir-fry until cooked but not brown. Reduce the heat and add all the seasonings. Mix well and add the tomato purée and chicken stock.

Simmer until the mixture has thickened and is no longer watery.

Season with salt and pepper. Heat the taco shells for about 3 minutes in the oven and serve with the mince, lettuce and grated cheese.

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French-Fried Scallops Recipe

Klutz in the Kitchen Confessions

French-Fried Scallops Day logo.It’s Seafood Month so one can indulge in as much sustainable seafood everyday of the month, not a bad thing, because of the health benefits and it all tastes so good. Today is French Fried Scallops Day! Scallops are rich in Omega-3 fatty acids and low in calories. Scallops are a great source protein, they are versatile and can be served and prepared multiple ways. If you love scallops like I do, you will love the breaded version of these puppies. They can be fried, baked or even microwaved. Basically, you can just pat dry your Scallops, dip them in Italian dressing, and roll them in a mixture of Bread crumbs, Paprika, Garlic, and Parmesan cheese. Cook and serve with lemon. Now doesn’t that sound amazing and delectable! Bon appétit!!

French-Fried Scallops Recipe

French-Fried ScallopsIngredients

500g scallops

1 egg

1 tbsp. water

¼ cup fine cracker crumbs

¼ tsp. garlic salt

½ tsp. salt

⅛ cup flour

french fried scallops feast logoMethod

Thaw frozen scallops and blot dry in towel. Cut large scallops into pieces about 9cm thick. Combine crumbs, salts and flour. Dip scallops in beaten egg, mixed with water and then into crumb mixture. Place one layer deep in frying basket. Fry in deep fat heated to 185 Celsius for 5 -6 minutes. Drain on absorbent paper. Serve with thin cut French fried chips and Tarter or chili sauce.

Seafood Month We are committed

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Chili con Carne

Seen, as October is Chilli Month, the Klutz in the Kitchen has found a delightful little warming spicy recipe for Chili con Carne:

Chili con Carne1Now, Chili con carne (in America shortened to chili) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chili peppers. Variations, either geographic or by personal preference, include the addition of tomatoes, onions, beans, and other ingredients. (Brown sugar is often a favourite condiment). There are also many versions of vegetarian chili, also known as chili sin carne, made without meat (sometimes with a meat substitute). The name “chili con carne” is a slight corruption of the Spanish chilli con carne, “chili with meat”. Chili con carne is the official dish of the U.S. state of Texas.

Chili con Carne

Preparation time: 15 min

Cooking time: 45 min

Serves 8 or 4 very hungry people

Chili con Carne2Ingredients

120 
ml 
vegetable oil

4 

onions, chopped

4 

red peppers, diced

40 
ml 
fresh thyme

8 
cloves 
garlic, crushed

30 
ml 
smoked paprika

30 
ml 
cumin, ground

2 
kg 
lean beef mince

2 
Cups
of beef stock

4 

cans chopped tomatoes

20 
ml 
dried mixed herbs

120 
ml 
Maggi Original Worcestershire Sauce

180 
ml 
tomato paste

3 

cans red kidney beans, drained

Chili hotMethod

Heat the oil in a pot and sauté the onions, red pepper and fresh thyme until translucent. Add the garlic and spices and fry for a further 4 – 5 minutes and then add the meat and brown well with the onions and spices. Deglaze the pot with the beef stock and then add the tomatoes, herbs, Worcestershire Sauce and tomato paste. Bring the mixture up to a gentle simmer and cook for 30 minutes. 

Add the kidney beans and simmer for a further 15 minutes. Serve with sour cream, fresh coriander and cheddar cheese.

Here are some American Chili Facts;

Texas chili

“Texas chilli’s are generally beef-based, use dried red chili peppers and are therefore red in colour. They contain no beans and little or no vegetables other than the chili peppers.

Original Texas-Style Chili: This recipe contains no vegetables except chillies, which have been prepared by being boiled, peeled, and chopped.

Jailhouse Chili: In the early part of the 20th century, those likely to regularly spend time in local detention facilities in the American Southwest were said to rate the accommodations by the quality of the chili they were served. This became a matter of local pride and competition with other communities. This is a modern version, as served in the Texas prison system.

Pedernales River Chili: This chili was the favourite of U.S. President Lyndon Johnson and is named after the location of his Texas Hill Country ranch. Johnson preferred his chili made with venison.

Texas Easy Chili: This recipe is a chili powder- and tomato juice-based sauce combined with cubed or ground beef.

New Mexico chili recipes

ChilihatsThe official state vegetable of New Mexico is the chili pepper and the official state question is “Red or green?” This refers to the decision New Mexican chili devotees must regularly make, and which engenders frequent discussion and argument. The red chili is simply a riper form of the green chili; the former is cooked in its dried form and the latter is used fresh from the field, with significant differences in results. For those who simply cannot decide, the standard reply is “Christmas”, meaning a portion of each. New Mexico chilli’s are more commonly based on pork, and include more vegetables than Texas style chilli’s.

New Mexico Chile Verde:  “Chile verde (“green chili”) is generally considered more typical of New Mexican cuisine, possibly because of its more marked visual contrast to Texas-style chili. While there apparently is no canonical recipe for chilli verde, all versions involve roasting fresh green chillies and cooking them slowly with meat, garlic, oregano, and cumin.”

Green Chili Stew:  This recipe is a New Mexican dish that is known as the beef stew of New Mexico. It is usually served with tortillas or sopapillas.”

Chile Colorado:  “Chili Colorado (“red chili”) is a pork-based chili from New Mexico that uses dried red chili peppers.

Other meat based chili recipes

Chili con Carne3Chili con Bambi: Another venison based chili con carne. Intended for slow cooking so can use very tough meat.

Cincinnati-Style Chili: Cincinnati-style chili is a very popular regional variation that is quite different from Texas-style chili. Most notably, it is usually eaten as a topping for spaghetti or hot dogs, rather than as a stew by itself. Cincinnati-style chili is beanless, but a “four-way” serving includes beans on top of the spaghetti under the chili. The connection between cheddar cheese and chili probably originated in Cincinnati, since the cheese normally tops Cincinnati spaghetti dishes.

White Chili: Instead of a tomato-based sauce and red meat (beef), great northern beans and chicken breast meat can be substituted. The resulting dish appears white when cooked, and has more of an alkali bean taste, instead of the acidic taste of traditional chili.

ChiliVegetarian chili

Vegetarian chilli’s acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of the vegetarian philosophy, and is also popular with those on diets which restrict red meat. To make a chili vegetarian, the meat is left out of the recipe or replaced with a meat analogue such as textured vegetable protein or tofu. Some people consider vegetarian chili to be a spicy vegetable stew, and not true chili.

Vegan Chili: This is a kind of chili that needs no meat (and uses no ersatz meat). Molasses gives this chili a somewhat Louisiana flavour.

Bean Chili: This chili recipe, which is also vegan, uses kidney beans, red and green bell peppers, and chili powder.

Black Bean Chili: This vegetarian chili uses black beans.

Recipe for the Chilli Paste

Chilli Paste1 tsp. Chili powder

142 ml tomato puree

1 tsp. cumin seeds

150 ml water

1 tsp. flour

4 tbsp. Single cream

Salt

There you go a whole heap of recipes for Chilli Month, enjoy and Bon Appetito

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Buttermilk Pancake Recipe

Buttermilk Pancake American style

Buttermilk Pancake American style

It’s National Pancake Day the origins of which are based in the tradition of using up all the left over dairy products to make into pancakes, since dairy consumption was forbidden during Lent. The United Kingdom, Ireland and Australia celebrate National Pancake Day every year. Towns in Britain have pancake races in which participants must make a dash from one point to another with a skillet containing a pancake that they must flip a certain number of times before crossing the finish line. Some races like the one at Olney in Buckinghamshire, date as far back as 1445!

Buttermilk Pancake Recipe

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of baking soda

½ teaspoon of salt

2 tablespoons of sugar

2 large eggs, lightly beaten

3 cups buttermilk or use ½ buttermilk and ½ sweet milk

4 tablespoons of unsalted butter, melted

2 tablespoons of vegetable oil

Method

Buttermilk Pancake crepe

Buttermilk crepe

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.  Add eggs, buttermilk, and 4 tablespoons of melted butter, vegetable oil; whisk to combine. Do not over mix the batter. Your pancakes will turn out fluffy if you don’t over mix.

Melt butter and oil in the bottom of a skillet.

Test skillet by sprinkling a few drops of pancake mix on it. If the drops start to brown and spatter then it’s hot enough.

Use a soup ladle to pore the batter in the skillet, about 1/2 cup then pour pancake batter in a round pool. When pancakes have bubbles on top and the edges are simmering and crisping up then flip over. Cook until golden on bottom.

Serve with butter and golden syrup or with cinnamon sugar and fresh squeezed lemon juice.

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Cherries Jubilee Recipe

It’s Cherries Jubilee Day today. It is a dessert made with cherries and fruit liqueur, which is flambéed and served as a sauce over vanilla ice cream.. On this day we are encouraged to eat cherries jubilee. A way to do that is to host a adult dessert party.

CherriesjubileeWhat is Cherries Jubilee?

Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirshwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.

The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria’s Jubilee celebrations, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897.

There have been many variations on the idea of flambéed fruit since Escoffier’s time, the most famous being Bananas Foster. Other variations include Mangos Diablo (mangos flambéed in tequila) and Pêches Louis (peaches flamed in whiskey).

Cherries Jubilee Flambe panCherries Jubilee Recipe

Ingredients

½ cup white sugar

2 tablespoons corn-starch

¼ cup water

¼ cup orange juice

500g dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

½ teaspoon finely grated orange zest

¼ teaspoon cherry extract

¼ cup brandy

3 cups vanilla ice cream

Directions

1. Whisk together the sugar and corn-starch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.

2. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

The flames may get quite high when flambéing, so be carful.Cherries Jubilee

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Bacon, cheese and mushroom quesadillas

 

I Have a KitchenBacon, cheese and mushroom quesadillas

bacon, cheese and mushroom quesadillas with sidesPreparation time: 10 min

Cooking time: 15 min

Serves: 4

We go Mexican today with Tortilla sandwiches filled with yummy bacon and cheese. Keeping it simple and enjoyable and something the entire family with enjoy instead of the ubiquitous, boring old toasted cheese sarmies, not so, have fun in the kitchen, buon appetite.

Ingredients

400g Bacon rashers

400g Portebellini mushrooms – halved

30ml
Olive oil

4 

large, store-bought tortillas

400g Mozzarella cheese – sliced

Method

Grill the bacon until crisp. Fry the mushrooms in heated olive oil until lightly browned. Remove from the pan.

Place a tortilla in a non-stick frying pan. Layer half the bacon and half the mushrooms on top, then add half the cheese.

Top with another tortilla. Gently cook on one side for 1 minute, then carefully turn the quesidilla over and heat the Whats Cookingother side.

Repeat, using the remaining ingredients. Serve immediately.

Alternatively, cut the quesidillas into quarters and cook in the oven.

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Fetty’s Jambalaya

3 out of 10

Winter is back with Mother Nature forcing her will upon the citizens of the Mother City, Cape Town so The Klutz in the Kitchen has been tasked with finding an appropriate recipe for today. Here is the result of his endeavours; I hope you approve of this yummolicious dish, Fetty’s Jambalaya, which is a mixture of African and Spanish influences with heavily seasoned rice for that extra “homely” taste. It takes some time to cook in a slow cooker, but the end result is well worth it. It’s very a moreish dinner, so don’t invite to many friends to share in the meal or double up the recipe to be sure that all get a second helping. Have fun in the kitchen. Bon Appetite.

Whats CookingFetty’s Jambalaya

Fetty's Jambalaya

Fetty’s Jambalaya

Preparation time: 20 min

Cooking time: 5h

Serves: 6

Ingredients

2 Tbs 
olive oil

1 medium onion, finely chopped

1 green pepper, deseeded and chopped

1 stalk celery, chopped

1 tsp 
garlic paste

3 bay leaves

300g Chicken breasts, cut into cubes

200g
 Smoked pork sausages, sliced (about 2cm thick)

2½
 tsps 
dried oregano

1 
tsp 
paprika

1 
tsp 
garlic powder

½
tsp 
salt

½ tsp 
dried thyme

¼ tsp 
onion powder

¼ tsp 
cayenne pepper

¼ tsp 
freshly ground black pepper

¼ tsp 
hot chilli flakes (optional)

1 
tsp 
Worcestershire sauce

1 
tsp 
Tabasco sauce

1 

can chopped tomatoes

1 
cup 
long grain rice, rinsed to remove starch

2½ cups 
chicken stock

15
 Fresh prawns, deveined, peeled and cooked

Method

In a pan heat the oil and fry the onions, green pepper and celery.

When the onions are translucent (about 3 to 5 minutes) add the garlic paste and bay leaf, cook until fragrant (about 1 minute).

Add the chicken and smoked sausage to the pan and fry on a medium heat until well browned.

Stir in the oregano, paprika, garlic powder, salt, dried thyme, onion powder, cayenne pepper, black pepper and chilli flakes (if using), Worcestershire sauce, Tabasco sauce and cook for 1 minute, careful not to burn the spices.

Add the contents of the pan to the bowl of a slow cooker.

Add all of the chopped tomatoes, rice and chicken stock and mix all the ingredients together.

Turn the slow cooker to medium and fix the lid, cook for 4 to 6 hours, stirring occasionally (If your slow cooker only has low and high settings cook for 6 to 8 hours on low or 3 to 4 hours on high).

If the Jambalaya becomes too dry add ½ a cup of water at a time and stir well to prevent the base from burning.

The rice should be cooked through and the chicken and sausage tender.

Add the cooked prawns, stir through and cook until they’re warm (about 10 minutes).

Serve immediately with crusty bread and a green salad on the side.

Recipe reprinted with permission of Damian Ettish.

 

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Easy Chicken Pie

This is a real crowd pleaser and is very quick and easy to prep and make. Real comfort food when the weather is awful, fear not, go make it it’s easy peasy

Easy Chicken Pie

Recipe from: – 20 August 2010

Preparation time: 20 mins

Cooking time: 20 mins

Serves:

Homemade Quick n Easy Chicken Pie

Homemade Quick n Easy Chicken Pie

Ingredients

1 Onion

1 
tsp 
garlic

3 
Skinless, boneless chicken breasts, cubed

5 
medium potatoes, cubed and par boiled

1 
punnet mushrooms

1 
tin mixed vegetables

¾ cup 
dry white wine

1 
packet brown onion soup

2 cup 
milk

1 Tbs 
chutney

Aromat to taste

salt and pepper to taste

Olive oil

Method

Preheat the oven at 180.

Fry chopped onions and garlic in olive oil.

Add chicken, salt, pepper and Aromat to taste and fry till browned.

Add the wine, boil for 5 min.

Add potatoes and chopped mushrooms.

Cook for 20 min.

Add the tin of mixed vegetables.

Mix brown onion soup, milk and chutney and add to chicken mixture.

Cook for a further 20 min.

Roll out the puff pastry and place in bowl.

Add cooked chicken mixture and top with other halve pastry.

Brush pastry with egg or milk and bake for 30 min.

Serve with a green salad, which is a nice healthy idea, but I prefer garlicy mash of a baked potato. Mind you the salad will still go down a treat. Bon Appetito.

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Quick Mince Stew

It’s all about comfort food and this recipe the Klutz in the Kitchen has found is just that. The weather in Cape Town has turned into winter again after a number of gorgeous days, so this is a real goodie for enjoying on days such as these. Quick, easy, tasty, enjoyable, a real comfort when served with freshly mashed potatoes. One can also serve with rice or pasta as an alternative to the mash. I like to have some mushy garlic peas served on the side add some fresh crunchy bread rolls with it and one will be totally satisfied with this mouth-watering meal. Ready to cook? Go for it today, get the ingredients needed on the way home. Bon Appetito!

Quick Mince Stew

Quick Mince Stew

Quick Mince Stew

Recipe from: YOU – 7/26/2007

Preparation time: 10 min

Cooking time: 20 min

Serves: 4

Ingredients

125 
g 
lean beef mince

1 

onion, thinly sliced

250 
ml 
hot beef stock

2 

potatoes, halved and thinly sliced

3 

celery stalks, thinly sliced

2 

bay leaves

2 
ml 
chopped thyme

4 

carrots, thinly sliced

60 
ml 
dry red wine

30 
ml 
cake flour

Salt and freshly ground black pepper

Method

Roll the mince into small balls and brown them in a dry medium-hot pan.

Add the onion and sauté for 1 minute.

Add the stock, vegetables and herbs and season with salt and pepper to taste.

Cover and simmer for 15 minutes over low heat.

Blend the wine and flour and add to the pan.

Simmer for another 4 minutes, stirring occasionally.

Serve with rice, pasta or mashed potatoes.

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Crumbled Hake Buttie’s

Ok, so after a hard days work, one gets home and doesn’t really feel up to cooking anything heavy and elaborate, therefore comfort is what one looks for, not so. Though the heritage of what the Klutz in the Kitchen stems from the UK and has been a firm favourite for years. Buttie’s are a delight and come in different forms with the only limit being ones imagination. So, enjoy the recipe found by the Klutz for today’s dinner, everyone invited to the table will be ever so thankful for the dinner invitation.

CRUMBLED HAKE BUTTIES

hakebutties_bigServes: 4

Cooking and Prep Time: 45 mins

Ingredients

600 grams hake fillets

1 dash salt, or to taste

1 dash milled pepper, or to taste

1 handful flour, for dusting

1 extra large egg, beaten, for dipping

500 ml fresh white breadcrumbs, or panko

1 red onion, finely sliced

45 ml red wine vinegar

10 ml sugar

1 drizzle vegetable oil, for frying

Fish Buttie & Chips

Fish Buttie & Chips

Tartar sauce

125 ml Low-fat Greek yoghurt

125 ml mayonnaise

45 ml baby capers

2 medium gherkins, diced

1 extra large egg, boiled and finely chopped

45 ml flat-leaf parsley, roughly chopped

1 squeeze freshly squeezed lemon juice, or to taste

For serving

1 packet butter lettuce

2 tomatoes, sliced

4 sesame seed rolls

Method

Cut fish into smaller fillets.

Season and dust with flour, dip in egg and coat in breadcrumbs.

Refrigerate for 30 minutes to set crumbs.

Toss onion in vinegar and sugar.

Pickle for 15 minutes.

Heat 2cm oil in a pan and fry fish until golden and cooked through. Drain on paper towel.

Mix tartar sauce ingredients together and set aside.

Pile lettuce and tomato into rolls and top with hot fish fillets.

Dollop over tartar sauce and pickled onions and serve

Fish Buttie Sarmie

Fish Finger Buttie Sarmie

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South African Chicken Pie Recipe

ChefLogoSouth African Chicken Pie Recipe

I have always enjoyed my ex’s moms home made Chicken Pie which the Klutz sadly does not have the recipe of, not a good ending to that relationship sadly, nuff said. I tasked the Klutz with searching for the best Chicken Pie recipe ever, he came through with this lekkerlicious recipe traditional South African Chicken Pie from the Cook and Enjoy It cookbook by S. J. A. de Villiers. It’s another one of those tasty home cooked comfort food dishe.

Mrs de Villiers was the doyen of South African cookbook authors in her heyday. Her Afrikaans cookbook “Kook en Geniet” celebrates 63 years of happy cooks

The English version “Cook and Enjoy It” was given life in 1961 and both are still in print today after a number of revisions, it is a remarkable achievement testifying to the quality of this great book which is heartily recommend.

The Chicken Pie recipe is given below, which comes from the 2002 reprint of the 1992’s seventh revised edition and is basically a word for word translation of that given in the 1951 Kook en Geniet original edition, so it definitely qualifies as a traditional chicken pie recipe so lets get cooking, kook, eet en geniet.

Chicken Pie Ingredients

South African Chicken Pie heart1 chicken of around 1.5kg

Salt and pepper to taste

1 large onion

500ml hot water

125ml white wine

8 peppercorns

1ml ground mace

5 allspice berries

15ml sago

30ml vermicelli

30ml butter

1 egg yolk

Juice of 1 lemon

4 slices ham

2 hard-boiled eggs

Puff pastry

15ml milk

Method

South African Chicken Pie Recipe with vegWash, singe and cut the bird into pieces

Sprinkle each piece with salt and pepper and place in heavy saucepan

Chop the onion finely and add it, the hot water and white wine to the saucepan

Tie the spices in cheesecloth and add to the pan

Simmer the chicken gently until tender and the meat falls off the bones

Add the sago, vermicelli and 15ml butter stirring carefully to ensure the sago and vermicelli do not burn

Remove the bag containing the spices as well as all the large chicken bones

Preheat the oven to 230c

Beat the egg yolk, set 5ml aside and mix the rest with the lemon juice

Add the egg/lemon mixture to the chicken and stir slowly until thick and creamy then remove from the heat

Place the chicken in a pie dish with pieces of ham and sliced hard-boiled egg in-between and dot the meat with the remaining butter

Place a heatproof eggcup in the centre of the pie dish to prevent the pastry from sagging

Klutz in the Kitchen - Guitar4Cover the chicken [and egg cup] with the puff pastry and garnish with strips of the pastry. Brush the top of the chicken pie with the reserved egg yolk and milk

Make a few slits in the pastry to let steam escape and then bake for 30 minutes

This traditional South African Chicken Pie can be served with chicken gravy or sour pie sauce with mashed potatoes and seasonal vegetables.

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Rooibos (Red Bush) Stewed Beef & Potatoes

The weather peeps in Cape Town has got it right, the weather is turning bad again, so we 3 out of 10can look forward to another period of very cold and wet weather. Please let me remind one of how we pay it forward at All Jazz Radio. The Klutz makes a huge pot of heart-warming soup, normally Pea and Bacon, or a nice thick mixed vegetable stoup. I then fill a couple of flasks and take some disposable paper cups as I go on my journey through the day and when coming across someone who needs a cup of wholesome warming I give them a cuppa stoup. You see how simple and easy it is and the smile of gratitude really warms the bottom on my heart.

We look at the humble Rooibos today and according to Wikipedia its Anglicized pronunciation is roy-bos; Afrikaans pronunciation: [rɔːibɔs], meaning “red bush”; scientific name Aspalathus linearis) is a broom-like member of the legume family of plants growing in South Africa’s fynbos.

Rooibos_geschnittenThe generic name comes from the plant Calicotome villosa, aspalathos in Greek. This plant has very similar growth and flowers to the Rooibos plant. The specific name linearis comes from the plant’s linear growing structure and needle-like leaves.Rooibos Flowers (Aspalathus_linearis)

The leaves are used to make a herbal tea called Rooibos or bush tea (esp. Southern Africa). The product has been popular in Southern Africa for generations and is now consumed in many countries. It is sometimes spelled rooibosch in accordance with the old Dutch etymology. due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels Rooibos is purported to assist with nervous tension, allergies and digestive problems. So much for the medicinal side because today we have a Rooibos Stewed Beef and Sweet Potatoeswonderful recipe for a tasty rich and thick Rooibos Stewed Beef & Potatoes dish, which is bestserved on a bed of fluffy white rice and a veg side of Brussels Sprouts with crispy Bacon finished off with some farm butter. Have a nice crunchy fresh French baguette or rolls. Nothing could be better on a chilly winters day in the Southern hemisphere. Geniet die maaltyd. J

Serves: 6 hungry Peeps

Ingredients

20ml loose Rooibos Tea

1litre water

2 large onions

4 medium potatoes

4 medium carrots

2 garlic cloves

500g Soft Shin/Stewing Beef

30ml flour

15ml olive oil

15ml tomato concentrate

1ml Peanut Butter

60ml Red Wine Vinegar

2 sticks cinnamon

400g can of butter, speckled sugar beans or whatever you’ve got in your cupboard

Method

Place the Rooibos Tea in the centre of a square piece of muslin cloth, fold the cloth and tie with string, in the manner of bouquet garni, use a big enough piece of cloth to allow the Rooibos Tea to move freely inside.

Alternatively you can leave the tea loose and strain after brewing.

Pour the water into a pot, add the Rooibos Tea, bring to the boil and remove from the heat, allowing the tea to brew for 5 minutes

At the end of 5 minutes remove the bagged tea or strain through a fine meshed sieve to remove all the loose Rooibos tea, discard the used tea and set the brewed Rooibos Tea aside

Peel and slice the onions

Peel and cube the potatoes

Scrape the carrots and cut into 1cm rings

Crush the garlic cloves

Remove as much sinew from the beef as possible and cut into bite sized cubes

Coat the beef with flour, heat the olive oil in a large saucepan over medium heat.

Add the beef and braise until the it is well browned

Add the onions, garlic and tomato concentrate and cook for 2 minutes Pour the Rooibos infusion into the pot, add the peanut butter, red wine vinegar and cinnamon

Bring the mixture to the boil and then immediately reduce the heat until the Rooibos stew is at a very slow simmer

Cover the saucepan with it’s lid and allow to simmer for 2½ hours or until the beef is tender

Add the potatoes and carrots, salt and pepper to taste and cook for a further 25 minutes until the potatoes are almost soft

Add the can of beans and cook for a further 10 minutes on low heat

Remove the cinnamon sticks, then enjoy a glass of refreshing tea.

Rooibos_tea_2

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Português Plano de frango (Portuguese Flattened Chicken)

Klutz in the Kitchen ConfessionsPortugal has played a huge roll in the development of many countries in Africa and today the best of those influences has survived to become interwoven in the society of modern Africa today. The food of a country is one such area that the Portuguese culinary influences have come to bear and like the Malaysian influence’s in the Cape have become very endeared to the peoples of our wonderful country. Therefore the Klutz has decided, with this recipe to pay homage to our historical culinary heritage of Portuguese cooking which remains and plays a major roll in Cape Town’s culinary tradition. For our Portuguese Flat Chicken pan grillPortuguês Plano de frango wash the hands do the prep and get ready to cook. It is easier if one gets an already spatchcocked (flat) chicken, but if one insists and wants to do it oneself then get a whole bird lay it on its back, breast side up then cut through it so that chicken can be opened out flat. Comer bem, desfrutar de uma refeição.

Português Plano de frango (Portuguese Flattened Chicken)

Cooking and Prep Time around 40 minutes

Ingredients

1 Medium spatchcocked Chicken

4 large cloves of garlic

1 tablespoon of coarse salt

1 teaspoon Coarse ground black pepper

Juice of two lemonsPortuguese Flat Chicken

Half cup of dry white wine

Half cup olive oil

Good quality ground red chili

Method

Put the juice, garlic, chilli, salt, pepper, oil, and wine in a food processor and pulse.

Pour the mixture over the chicken in a roasting pan.

Cover with foil and roast for 35 to 40 minutes at 350 degrees.

Remove from oven, strain liquid and thicken by reduction in pot on top of stove.

Meanwhile crisp the chicken up on slow open fire or under grill of stove if one is not braaing (barbecuing) over an open fire.

Baste liberally with thickened sauce before serving.

Serve with good savoury rice, vinaigrette dressed salad, chips or baked potato and a mixed green salad.

Portuguese flag logo

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Denningvleis (Braised Lamb with Sweet and Sour Onions)

The Klutz in the Kitchen was some what flummoxed this morning, I guess it must be lack of sleep or some such thing. He has been like a bull in a china shop the whole day so far, why because he’s been scratching his head in puzzlement about todays recipe and wanting to stay with South African kos, then like a bolt from the blue it struck him the recipe is to be that fordenning-vleis, Nice one Klutz ! Now , the word ‘denning’ originates from the Javanese ‘dendeng’, meaning the meat of a water buffalo but there was a bit of a problem at the time water buffalo were in short supply so lamb was used as a substitute instead. This yummolisious lamb dish is one of the oldest recorded recipes in South African cuisine.  It has a sweet – sour taste and its spices are very evocative of Indonesian cuisine. It is served with either yellow or savoury rice, mashed potatoes and boiled fresh vegetables or a beetroot and onion salad. This is a truly simple and very tasty dish and like a good curry it’s better the day after its cooked. Have fun in the kitchen, cook up a storm of hearty healthy love for family dinner, buon appetite.

Denningvleis (Braised Lamb with Sweet and Sour Onions)

DenningvleisIngredients

1½ to 2kgs lamb

3 large onions

50ml oil for frying the onions

Marinade

8 big cloves garlic, crushed

½ teaspoon grated nutmeg

6 to 8 whole cloves

6 to 8 whole allspice

1 teaspoon mustard seed

4 bay leaves

Salt and pepper to taste

2 to 3 tablespoons lemon juice or vinegar

20ml sugar (optional)

Method

Trim the fat from the meat, remove the bones and cut the meat into pieces. Wash and drain.

Roughly chop the onions.

Then combine the marinade ingredients, add meat. Marinade the meat for at least one hour.

Heat a little oil in a heavy based pot and fry onions until golden brown.

Add the marinated meat to the onions and cook until meat is very tender and juicy. If you have the time, let it simmer on very low heat for a further half hour. If the meat gets too dry add some water.

Delicious served with yellow rice, mashed potatoes and boiled squash.

Cook’s tip

Soak 50ml tamarind in 100ml water and add to marinade ingredients instead of vinegar or lemon juice.a spice selection

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Monkey Gland Steak

I remember my very first Monkey Gland Steak, but for the life of me I can’t  remember where I had it, do you remember where you had it?

Here is Cavaliere Fiorino Bagata’s, the man who introduced the Monkey Gland Steak to South Africa, original recipe for the famous steak dish.

Monkey Gland Steak and ChipsServes: 2

Ingredients:

Salt and ground black pepper

100g butter

2 fillet steaks, flattened

1 chopped shallot

10ml French mustard

10ml Worcestershire sauce

50ml brandy

10ml chopped parsley

Method:

Monkey Gland Steak and VegSeason the flattened steak on both sides with salt and freshly ground black pepper.

Heat chafing dish over lamp or flame and add half the butter.

Fry steak, slightly underdone; remove from pan and set aside.

Add rest of butter to the pan and sauté shallot. Add French mustard and Worcestershire sauce; stir thoroughly.

Put the steak back into the pan and allow it to macerate into the sauce.

Pour in the brandy, set alight, burn for 10 to 15 seconds, then smother the flame with the lid of the chafing dish.

Serve the sauce over the steak and sprinkle parsley on top.

Read the full and fascinating history and story, The Secret History of Monkey Gland Sauce as written by Eric Bolsmann in the Times on 14 February, 2010 at

http://www.timeslive.co.za/lifestyle/food/2010/02/14/the-secret-history-of-monkeygland-sauce

According to Wikipeadia – Monkey Gland Sauce is a restaurant item in South Africa. The tangy sauce is prepared in several manners, and may include a blend of fruit and spices. It is typically served with meats, such as steak, hamburgers, pork ribs or chicken. Several popular South African fast-food chains serve a Monkey Gland Burger. Despite the name, the sauce does not involve monkeys in any way. Instead, it is made up of chopped onion, garlic and ginger, with a combination of chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine. At the time the sauce was developed there was a lot of speculation in the popular medical press regarding the use of monkey glands as a means of keeping young.chef with wooden spoon

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Frikkadel (Meatball) Curry

 

Wars have been fought over the humble little old meatball eons ago. Has one ever heard of the great War of the Almôndegas, where great chefs of the known world at that time met in open battle over who was the first to invent the tasty savoury little morsel so beloved of each of the warring nations. Meat Ball with AttitudeFrom the mists of time is where this little known tale comes from, so far back in time that few know of this violent and turbulent period of culinary history. Now, I don’t know much of this story because it is still Meatball vocalswhispered to only a handful of great chefs are tasked to see that the blood of chefs is never again spilled in such a gruesome battle. ‘nuf of this tale from gastronomic history. The tale has another more spiritual side to it go visit the website to find out more at http://www.holymeatball.org

As can be seen by the thread of our recipes I really love curry-flavoured dishes and to follow on from yesterday’s recipe we frikkadels acontinue in that vain. This is a well-known South African curry dish from the wonderful Cape Malay heritage that’s cooked in a sauce of beef stock with mix of wonderful spices and thickened with flour, I prefer using real fresh cream or if using the flour as a thickening agent, finishing off with yoghurt plain. It is usually served cooked rice and sambals. Always make a larger portion the just enough for dinner because the frikkedels make yumolicious breakfast with toast the following day. This is real comfort food at its best. Just love it, own the kitchen, and cook up a storm of great meals everyday, bon appetite.

Meatball Power

Frikkedel CurryFrikkadel Curry

Cooking & Prep Time: around 35 mins – Serves: 6

Ingredients


3 tablespoons vegetable oil

2 cups coarsely chopped onion

2 cloves garlic, minced

2 jalapeño chilli’s, seeds and stems removed, chopped

1 cup peeled, chopped tomato

½ teaspoon of turmeric

½ teaspoon of salt

½ teaspoon of cumin

1 teaspoon of ground coriander

2 teaspoons of Curry Powder

¼ cup of water

2 bay leaves

750g of lean minced beef

1 beaten egg

½ teaspoon freshly ground pepper

2 cloves garlic, minced

¼ teaspoon of nutmeg

½ teaspoon of cinnamon

Recipe


Heat the oil in a large skillet and sauté the onion for 3 minutes.

Add the garlic, chilli’s, tomato, turmeric, salt, cumin, coriander, curry powder, water, and bay leaves then cover and simmer for 15 minutes, stirring a couple of times

While the onion mixture is simmering, mix the beef, egg, ground pepper, garlic, nutmeg, and cinnamon in a bowl.

Form the meat mixture into small to medium balls and add them to the simmering mixture.

Cover and continue simmering for 20 minutes more. Remove the bay leaves before serving.

 

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Bobotie Pannekoek ( Baked Curry Mince Pancakes)

Hungry are we? I hope so,

Bobotie Pancakes

Bobotie Pancakes

because this is another one of the Klutz in the Kitchens favourite comfort food recipes. It’s a stalwart in many a home and this is a modern, simple and easy update of this traditional South African recipe. Plain pancakes filled with minced beef flavoured with curry powder and apricot jam and chutney, so lekkerlisious it is that guests will be wanting more. I mean who doesn’t like pancakes? Raisins and chopped dried apricots are included in the recipe, the Klutz when making his version of the dish leaves them out because he feel it make the dish too sweet and he uses smooth apricot jam. We also use ready made pancakes as a timesaver. So now you ready to cook, have fun in the kitchen. Buon Appetitio!

Bobotie Pancakes

Prep and Cooking Time: 35 minutes – Serves: 8

Ingredients: 

30ml olive oil

30g butter

1 onion, finely chopped

15ml grated ginger

15ml brown sugar

10ml curry powder

5ml turmeric

5ml salt

500g beef mince

1 slice of white bread, soaked in water and drained

125ml beef stock

25ml chutney

10ml apricot jam

10ml vinegar

10ml Worcestershire sauce

15ml tomato sauce

75ml raisins

75ml chopped dried apricots

50g almonds, toasted and chopped

8 ready-made pancakes

Method

Heat oil and butter in a medium-sized saucepan and sauté the onion until tender.

Add the ginger, sugar, curry powder, turmeric and salt and cook for 5 minutes.

Add mince and cook well.

Add bread, raisins and remaining ingredients up to and including almonds.

Simmer very gently on low for 20-30 minutes.

Season to taste.

Divide the mixture between the eight pancakes and roll up.

Serve warm with homemade chutney and sambals.

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Meal in One Vegetable Winter Stoup

The Klutz made a lekkerlisous hot Madras Beef Curry yesterday evening, had no potatoes though, so had to make do without and had the dish with slap rys instead, which more than made up for the lack of the other starch. I bet it’s gonna taste awesome today for lunch. Sad to say it another one of those awful rain filled winters days that affects many people in different ways, depending on one’s circumstances. Due to this fact The Klutz in TheKitchen has found this recipe for a heart warming Meal in One Vegetable Winter Stoup, simple and easy to prepare and totally yummolicious.

Meal in one Winter Stoup

Meal in one Winter Stoup

With Mandela Day coming up tomorrow Friday 18th July it time to do your part and use you donated 67 minutes productively. In the Southern Hemisphere the winter chill bites deeply, so the idea is to make a huge pot of the Klutzes Stoup today not only to feed the family but to have enough to carry a couple of large flasks of the piping hot potage along with some disposable cups ones journey through the day. Dispense the soul warming broth to those who will be in need of a warm cup of cheer that one comes across on one’s daily journey. It would be great if one would include a couple of slices of fresh whole wheat bread and butter with the stoup. Never mind the 67 minutes, this is something that all throughout the entire global village should be doing all day and everyday no matter the season. Add a big smile when filling the cup sound in the thought of paying it forward. What a good idea, neh, so do it today.

Meal in One Vegetable Winter Stoup

Prop and Cooking Time: 30 Mins – Serves 4-6

Ingredients

1 tbsp butter

2 onions, chopped

1 celery stalk, diced

3 medium carrots, pared and sliced

3 potatoes, peeled, halved and sliced

5 cups light chicken stock, heated

398 ml can black-eyed peas, drained

1 cup of elbow macaroni

Salt and pepper to taste

Method

Prepare a bouquet garni consisting of thyme, basil, parsley and bay leaves. Set aside.

Heat butter in large saucepan oven medium heat. Add onions and celery; cover and cook 4 minutes.

Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.

Add potatoes and chicken stock. Season and drop in bouquet garni. Bring to the boil and cook 12 minutes over medium heat.

Add remaining ingredients and bring to boil, cook 12 minutes at medium-low.

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Gesmoorde Gerookte Snoek (Braised Smoked species of snake mackerel)

snoek

Snoek – Thyrsites atun

 

The snoek or Thyrsites atun to give it its correct name, is a long, thin, species of snake mackerel found in the seas of the Southern Hemisphere. The fish is a firm favourite with many because of its flavour and is use often when braaing (barbequing) on a hot fire.

Snoek Tinned1This is a traditional South African recipe originally comes from the Cape Malay community. This classic dish of potatoes in an onion, tomato and chilli sauce finished with flaked, tinned snoek. I prefer to use the fresh smoked fish, which is served hot on a bed of rice along with a seasonal fresh fruit salad. It can also be used as a sandwich filling or as a breakfast spread over hot, buttered, toast.

Gesmoordesnoek

Smoked Snoek portions

Smoked Snoek portions

Preparation time: 20 mins

Cooking time: 25 mins

Ingredients:

2 tbsp sunflower oil

1 large onion, thinly sliced

2 tomatoes, blanched, peeled and sliced

5 garlic cloves

1 tsp sea salt

1 tsp dried chillies, crushed

1 tsp sugar (or to taste)

4 large potatoes, scrubbed clean and quartered

400g tinned smoorsnoeck, drained and flaked. I far prefer to use fresh Smoked Snoek – Canned tuna can be used as a substitute for the snoek

Method:

Heat the oil in a pan, add the onions and fry for about 8 minutes, or until golden brown.

Add the tomatoes, then bring to a simmer and cook until you have a thick sauce (about 10 minutes).

Pound together the garlic and salt in a mortar then add to the tomato mix along with the chillies, sugar and potatoes.

Bring back to a simmer, cover and cook for about 15 minutes or until the potatoes are tender.

At this point, stir in the flaked fish.

Bring back to a simmer and cook, covered, over medium heat for 10 minutes. Serve hot on a bed of rice.

Alternatively, mash the potatoes into the mixture, take off the heat, and allow to cool.

Serve as a sandwich filling or a breakfast spread on toast.

Snoek Braai

Snoek Braai

 

 

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Groenboontjie Bredie (Green bean stew)

Groenboontjie Bredie (Green bean stew)

Cooking and Prep Time: 2½ Hours

Serves: 4

green bean bredie south africa

Today the Klutz shares a favourite of his late Fathers, which when he was growing up was the least favourite meal when Dad decided he wanted to cook dinner. The Klutz like any boy who hated green beans with a passion, mind you any vegetable fell into the hate category too. The Klutz, short pants and all,  tried in vain to feed Snooky, the pet pavement special under the table, you see Snooky like the Klutz disliked green beans and as much as Snooky hated all cats and moles. The memories remain vivid in the Klutzes mind and it is with all love we share this recipe today.

It is a traditional South African recipe for a classic stew of lamb cooked with chillies then topped with green beans and potatoes and is served with rice. It’s been said the meat for this dish isn’t browned, but doing so adds colour and flavour.

Enjoy the cooking, share the experience with family and friends, any day.

Bon Appetite

Ingredients

1 pinch salt and milled pepper

1.2 kilograms lamb neck, trimmed of excess fat

1 glug Finest extra-virgin olive oil

1 large red onions, chopped

2 chillies, cut into small pieces

2 cloves granulated garlic, chopped

1 tbsp whole coriander seeds, roughly crushed

2 tbsp lemon juice and peel, (1/2 lemon)

1 cup dry white wine

1 cup lamb stock, or beef stock

6 Large potatoes, peeled and cut into squares

1 packet fresh green beans, (300g), ends removed

80 ml chopped parsley

2 cups white rice, for serving

Method

Season meat and brown in oil. Remove and set aside.

Drain off excess fat and fry onion, chillies and garlic until soft

Add coriander seeds and fry for another minute

Return meat to saucepan and add lemon juice and peel, wine and stock. Cover and simmer for an hour.

Add potatoes and cook for another hour or until meat is tender

Add green beans and cook for further 15 minutes

Toss through parsley and serve with rice and crusty fresh rolls.

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Jarret de Boeuf

The Klutz in the Kitchen must have a had a good night’s rest because he’s in a surprisingly good mood, for a Monday and to top it top it off he’s in an adventurous mood. He went and

Jarret de Boeuf

Jarret de Boeuf

found an interesting recipe for something called Jarret de Boeuf, which is a traditional Chadian recipe for classic stew of beef initially cooked in salted water that’s then cooked with vegetables and sweet potatoes and is served with Fufu. No one may ask the simple question, what is Fufu well according to Wikipedia there are variants of the name include foofoo, foufou, fufuo, and is a staple food of many countries in Africa and the Caribbean. It is often made with flour made from the cassava plant, or alternatively another flour, such as semolina or maize flour.

Follow the recipe and keep it simple.

Jarret de Boeuf

Prep & Cooking time less than 30 minutes – Serves: 4

Ingredients

1kg beef, preferably from the middle of the leg, diced

2 onions

2 garlic cloves

salt, black pepper and cayenne pepper to taste

6 whole cloves

2 carrots, sliced

1 aubergine, cubed

1 leek, chopped

1 sweet potato, cubed and chopped

Method

Add the meat to salted water, bring to boil and cook until done. Take the meat from the water, place in a new pot, cover with cold water and season with the spices.

Bring to a boil and simmer very gently for 90 minutes.

Add the vegetables, top-up the water and cook until the vegetables are done (about 40 minutes). Spoon into a serving bowl and serve with rice or fufu.

As is said in Yoruba, a gbabire o

The Klutz in the Kitchen

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Fish Cakes with Fresh Herbs

Fish Cakes with Fresh Herbs

Fish Cakes with Fresh Herbs

Fish Cakes with Fresh Herbs

Preparation time: 15 min – Cooking time: 10 min – Serves: 4

Here’s a quick, simple recipe to finish off any weekend. Yummoliciously good and will have the delighted munchers queuing for more so make a second batch.

Ingredients

500g Hake medallions

1 Large potato, cooked, peeled and finely chopped

2 Large eggs

15ml
Fresh rosemary, chopped

15 ml Fresh Italian parsley, chopped

Sunflower oil, for shallow frying

Method

Flake the raw fish in a mixing bowl, then add the chopped potato.

Season to taste with salt and freshly ground black pepper.

Add the eggs and the herbs, and mix to combine well.

Heat a little sunflower oil in a large frying pan.

Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.

Serve with potato wedges and a salad.

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Madagascan Akoho sy voanio (Chicken in Coconut Milk)

I was intrigued by an invitation from Plebs Live Acoustic Music, Comedy & Craft Beer in Mowbray to attend an evening of curry tasting, being a curry

Plebs Live Acoustic Music, Comedy & Craft Beer

Plebs Live Acoustic Music, Comedy & Craft Beer

lover I thought I’d a good idea to go along sample the wares. Earlier in the day I’d spoken to a very old and dear friend, Alison Barrett whom I’d not seen in quite sometime and told her of the event. She too had got an invite and we made a date to head to Mowbray and there we bumped in another old friend, Barry Le Chat from our real jolling days of The Hard Rock in Rondebosch, Charlie Parkers and such like, mind you many of our peers at the time had no clue who Charlie Parker was, non the less, happy days.

The Lamb Curry was the winner as far a I was concerned all other curries, plebs natural beer roundBeing Fish, Beef, Chicken and Bobotie we well below average with the packet technique and very few fresh ingredients being used, so with that in view it is The Klutz in the Kitchens firm belief that the Lamb Curry was the real winner though it drew with else totally forgettable. It was this, which led me to find this deliciously simple Madagascan Akoho sy voanio. Yeah baby, African cuisine stand head to shoulder with the rest of the world, I though instead of going any where else in the global village Africa was the goto place for todays recipe. Check it out its really easy to do, have fun in the kitchen, and watch your fingers.


 

Three staple ingredients of Madagascan cuisine come together in one of the signature dishes from the large island off the eastern coast of Africa chicken, coconut, and rice.  The recipe, in fact, is very closely akin to a curry from the Asian rim except for its rather stark lack of heavy spices, which allows the simple ingredients to come together and really stand out.  This very simple, very delicious recipe is a real standout, and it is very easy to make.

Thokozela ukudla


Madagascan Akoho sy voanio (Chicken in Coconut Milk)

Akoho sy voanio - chicken in coconut milk

Akoho sy voanio – chicken in coconut milk

Ingredients

1 chicken or pack of thighs, if a whole chicken is used, it should be cut into pieces

2 medium sweet onions, chopped

2 medium ripe tomatoes, chopped

3 cloves of garlic, crushed and finely chopped

1 thumb tip of fresh ginger root, sliced into thin coins, cut into matchsticks, or finely chopped

1 can of coconut milk

Salt and black pepper, to taste

1-2 tablespoons of peanut, coconut, or canola oil for cooking

2 cups Basmati rice, prepared according to the package directions with some salt and pepper

Directions

If you’re using brown rice, start it first. If you’re using white rice, wait until all of the ingredients are combined in the pot.

First cut the chicken into pieces if it is whole. If boneless chicken is being used, cut it into one-inch cubes. Season it lightly with salt and pepper, and then prepare all of the vegetable ingredients.

Heat the oil in a large, heavy pot with a lid. Add the chicken to the oil and brown it on all sides.

Add the onion and ginger and cook it until the onions are just translucent (3-5 minutes). Then add the tomatoes and garlic with some salt and pepper.  Stir well and cover the pot, reducing the heat to just below medium. Let it cook this way for 2-3 minutes.

Add the coconut milk, stir, and cover again. Let the pot simmer for 20-30 minutes, until the chicken is quite tender. If you’re using white rice, just after the coconut milk is added to the pot is the perfect time to start the rice so that it finishes with the main dish.

Taste the mixture to test it for salt. This dish is very flat if it isn’t salty enough and unbelievably good if it is.

Spoon the mixture generously over the rice to serve.

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Bacon and Egg Bunny Chow

Bacon and egg bunny chow

Bacon and egg bunny chow – Image by: Janice Tripepi

As the weekend looms The Klutz in the Kitchen can’t help but think of the possibilities of some good cooking and wine to enjoy. Comfort food is again on the recipe search list. After the success of yesterday’s recipe for Bunny Chow and much time searching this is the result of what the Klutz has found. We have another wonderful take on this much loved ubiquitous street food and therefore present the Bacon and Egg Bunny Chow. No kidding Peeps it’s simply lekkerlicious and a must add to ones repertoire of cooking skills. Enjoy the experience of friends and family heaping praise on you as you showcase your newly found inner chef. Enjoy the meal and Bon hamu.


Bacon and Egg Bunny Chow

Serves: 1 – Preparation time: 5 mins – Cooking time: 20 mins

This “Italian hangover cure” will soon be a favourite meal in any house.

Ingredients

fresh crusty bread rolls

cubed bacon (or a smoked meat of your choice)

grated parmesan

grated pecorino cheese

thyme

salt and pepper to taste

a sprinkle of smoked paprika, chilli powder or cayenne pepper

eggs

Method

Pre-heat your oven to 180°C.

Cut the top off and hollow out each bread roll

Place a few sprigs of thyme and some parmesan cheese in the bottom of each hollow bread roll.

Fry some cubes of bacon until crispy on the edges.

Break an egg or two into the roll (if you have big rolls you can break 2 in)

Top each egg with some cubes of meat and some grated cheese

Season with salt, pepper, some smoked paprika or chilli and some thyme or rosemary and pop them onto a tray into the oven until they have crisped up nicely and the cheese on top has melted.

You can adjust the filling to suit your taste; here are a few delicious combinations.

Eggs, cheese, chilli, basil or coriander

Eggs, fried mushrooms, cheese

Eggs, salmon, cream cheese, black pepper, herbs

Eggs, bolognaise pasta sauce and cheese

Eggs, salmon, avo, mascarpone, caviar (don’t put the caviar into the oven – use only as a topping)

Eggs, cherry tomatoes, cheese, chilli, pancetta, basil

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Steak and Tomato Bunny Chow

Steak and Tomato Bunny Chow

The All Jazz Radio Bunny Chow

The All Jazz Radio Bunny Chow

It is a very quick and tasty comfort food dish that will delight and please the pallet. Any and all who are served it will be left wanting more. The Klutz in the Kitchen highly recommends it, so tuck into this quick and delicious bunny chow.

Preparation time: 5 min Cooking time: 15 min Servings:

Ingredients

4 

chunks of white bread loaf

Salt and freshly ground black pepper to season

2 

sprigs fresh rosemary

2 to 3 leaves of finely chopped basil

30ml 
olive oil

1 

lemon, juice

500 g 
rump or porterhouse steak, sliced, good lean mince can also be used instead

1 

large onion, sliced

3 

medium ripe tomatoes, sliced

Hot chutney to serve

Method

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

Chop the rosemary roughly and mix with the lemon juice and olive oil.

Preheat oven to 120° C.

Season the steaks and cover with the olive oil mixture. Leave for about 10 minutes or longer if you can.

Heat a large frying, add some vegetable oil and cook the onion until soft.

Add the garlic and cook for a further minute.

Add the steak and sear (tossing all the time) for a minute and then add the tomatoes and finely chopped basil.

Simmer for about 5 minutes. Season to taste.

Place the rolls in the oven to warm for about 10 minutes.

Cut the tops off the warm rolls, fill with the steak and tomato mixture.

For some extra sass, serve with some Mrs Balls hot chutney.

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Trout & Prawn Pies with Potato Crust

Trout & Prawn Pies with Potato Crust

Trout & Prawn Pies with Potato Crust

The Klutz in the Kitchen decided in something fishy yet very lekkerlicious and found the recipe by Hannah Lewry for Trout & Prawn Pies with Potato Crust. Don’t for on minute be intimidated amateur kitchen klutzes its real a very simple and easy recipe just follow the instructions and you wont go wrong amaze friends and family with this one’s wonderful mix of complex flavours. All who taste will wonder where you got it, knowing that you usually cook out of a tin or packet, Wow them with the fresh ingredients and they come back for seconds. Enjoy the cooking. Bon Appetite

Serves: 4 – Prep time: 25 minutes – Cooking time: 35 minutes

Ingredients:

500 g baby potatoes

3 Table spoon of butter, melted

1 Table spoon of olive oil

3 leeks, thinly sliced

4 garlic cloves, finely diced

4 to 6 baby carrots, finely diced

1 cup of fresh cream

1 to 2 cups of fish stock

Sea salt and freshly ground black pepper, to taste

200 g cooked and peeled prawns

400 g frozen lemon and herb rainbow trout portions, thawed and flaked

½ cup Italian parsley

Method:

Preheat the oven to 200°C.

Parboil the baby potatoes for 10 minutes until tender but still firm, allow to cool and then slice thinly

Heat two table spoons of butter and the olive oil in a large saucepan, then add the leeks, garlic and baby carrots. Cook over a low heat for 10 minutes until soft.

Add the cream and stock, bring to a gentle simmer and cook for 10 minutes over a medium heat then season to taste

Remove the tails from the prawns and fold the prawns into the sauce. Add the trout and parsley and spoon the mixture into 4 small ovenproof dishes. Top with the potatoes, brush with the remaining melted butter and season to taste.

Bake for 15–20 minutes until golden and bubbling. Serve hot with a green salad.

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Creamy mushroom and potato bake

A quick and easy comfort food, good for any season  and a sure hit with one and all and is the  perfect meatless Monday dish for the family.

Yummolicious creamy mushroom and potato bake

Yummolicious creamy mushroom and potato bake

Yummolicious creamy mushroom and potato bake

Preparation time: 15 min

Cooking time: 25 min

Serves: 6

Ingredients

6 
large potatoes, boiled gently in their jackets.

250g 
fresh black mushrooms, sliced thinly

2 

cloves garlic, crushed

15 ml 
oil or butter

425g 
cream of mushroom soup

2 ml 
dried dill

2 ml 
dried thyme

milk 
, I mix in some fresh cream

1 
large onion, thinly sliced

150 ml 
Cheddar cheese, finely grated

salt and freshly ground black pepper to taste

Method

Preheat oven to 200ºC.

Peel and slice the cooked potatoes and season lightly. Sauté the mushrooms and garlic in oil or butter until most of the moisture has evaporated.

Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, sliced onion and soup in a buttered dish, ending with a potato layer.

Sprinkle with cheese and bake for 20 minutes.

Serve with crisp fresh bread or crunchy rolls and a mixed salad.

 

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