Chicken Breasts with Brown Mushrooms
Ingredients:
4 chicken Breasts
Salt and black pepper
300ml plain or vanilla yoghurt
4 large brown mushrooms sliced
15ml butter
1 garlic clove, crushed
50ml mayonnaise
30ml lemon juice
Tabasco sauce to taste
Milk to thin (if necessary)
Preparation:
Ingredients:
4 chicken Breasts
Salt and black pepper
300ml plain or vanilla yoghurt
4 large brown mushrooms sliced
15ml butter
1 garlic clove, crushed
50ml mayonnaise
30ml lemon juice
Tabasco sauce to taste
Milk to thin (if necessary)
Preparation:
Place the chicken breasts into a container, season with salt and pepper and add the yoghurt. Allow to marinade for 20 minutes. Grill the chicken breasts either on a griddle pan, under the grill or on a braai until tender and cooked. Fry the mushrooms in the butter and garlic for 3 minutes.
Place the chicken breasts on a bed of mashed potato and top with the sliced mushrooms. Mix the mayonnaise, lemon juice and Tabasco sauce together and pour over the mushrooms. Grind with black pepper and serve.
Place the chicken breasts on a bed of mashed potato and top with the sliced mushrooms. Mix the mayonnaise, lemon juice and Tabasco sauce together and pour over the mushrooms. Grind with black pepper and serve.
Almond Noodles
Ingredients:
1 qt water
1 qt water
1/2 tsp salt
8 oz noodles
3 tbsp butter
1/3 cup blanched almonds, toasted
Methods/steps:
Bring water and salt to a boil, add noodles, stir, cook 10 minutes or until just tender. Drain and pour hot water over noodles in colander. Melt butter in a saucepan, blend in almonds, add noodles and stir over low heat until noodles are heated and almonds are distributed.
Methods/steps:
Bring water and salt to a boil, add noodles, stir, cook 10 minutes or until just tender. Drain and pour hot water over noodles in colander. Melt butter in a saucepan, blend in almonds, add noodles and stir over low heat until noodles are heated and almonds are distributed.
Sandy's Piri-piri Seasoning
Piri-piri is the hot seasoning oil of Portugal, with as many variations as there are housewives. It is added to all manner of meat and fish dishes, soups, sauces, marinades, and stews, but it is fiery and to be used with caution. Prepared in advance, piri-piri will keep under refrigeration for months.
1/4 cup fresh hot chili peppers
1 cup olive oil
1 slice of lemon, quartered
1 bay leaf
1/2 teaspoon salt
1/2 cup of brandy or whiskey
2 cloves of garlic, minced
Coarsely chop the peppers, discarding the tops. Combine all ingredients in a small sauce pan and simmer gently for 15 minutes. Cool and pour everything into a glass container. Cap and refrigerate. Use as needed.
Piri-piri is the hot seasoning oil of Portugal, with as many variations as there are housewives. It is added to all manner of meat and fish dishes, soups, sauces, marinades, and stews, but it is fiery and to be used with caution. Prepared in advance, piri-piri will keep under refrigeration for months.
1/4 cup fresh hot chili peppers
1 cup olive oil
1 slice of lemon, quartered
1 bay leaf
1/2 teaspoon salt
1/2 cup of brandy or whiskey
2 cloves of garlic, minced
Coarsely chop the peppers, discarding the tops. Combine all ingredients in a small sauce pan and simmer gently for 15 minutes. Cool and pour everything into a glass container. Cap and refrigerate. Use as needed.
Enjoy!
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