I was reminded today that I haven’t done updates in a while so this one is gonna be a doozy….
November was jam packed with some awesome classes and much more…
Mocktails and Mini Desserts were the order of the day. I wish I could have taken pics of all the attendees and the fun we had. But my poor camera has been on the mend. However I did manage to get a lot of pics from the people who attended.
but that’s not all. I announced that I will be going to Cape Town to do some classes….I hear some of you saying “Finally” but yes I am. So Cape Town…I will see you between the 12th-14th December! Please book early as spaces are limited! Also please understand that I will be driving up from Johannesburg but I will try my best to carry all my things in my beloved car…who I treat like a Mary Poppins bag…..hahaha See you soon! <3
And yes, I cooked…albeit just a little but I did cook some.
Made some savoury waffles with chicken schnitzel and pepper sauce….
1 cup flour
1 pinch of sugar
1 spoon of melted butter
2 tsp baking powder
salt & pepper
1/4 tsp ground cumin
1/4 tsp chilli powder/paprika
1 tsp crushed garlic & green chilli
chopped robot peppers
chopped spring onion
drop of vinegar
enough milk to make a thick dough
1 can of creamstyle corn
Let the batter rest for 20 minutes.
Heat your waffle iron, spray with non-stick spray.
Ladle in some batter and let the machine do its magic.
Butterfly 4-6 chicken breasts.
Then take two wide flat bowls.
In one bowl add flour, pinch of salt and some water (or soda water) to make a thin batter.
In the second bowl add:
1/4 cup self raising flour
1 cup breadcrumbs
1 tsp chicken spice
Now…dip your chicken breast into the flour mixture, then the breadcrumb mixture. Let it rest while you do the other.
The repeat the process starting from the first one again. (this is optional but makes for a wonderful crispy thick coating of crumbs)
Pan fry isln some olive oil or drizzle with oil and bake in the oven.
Then….its time for the pepper sauce. I can’t believe I even made this meal from scratch..ordinarily I would just BUY the ready schnitzels and the pepper sauce. I was clearly having an “on” (or is it off?) day.
250 ml fresh cream
1/4 cup milk
Heat to a simmer. Then in a cup add 2 tsp maizena and another 1/4 cup milk, combine well and ladle some of the heated liquid into it. Keep mixing til smooth and add the entire contents of the cup to the hot mixture.
2-3 tsp crushed black peppercorns
Salt to taste
1/4 tsp garlic
1/2 chopped green chilli *optional
Cook til sauce is slightly thick. If it gets too thick, thin out with some milk.
And serve atop your chicken & waffle!!
And if I must be completely honest, it was alot quicker to make than it may sound if you’re reading this.
More chicken??!! Yes….i made more..a terrible thing to do in a household where the testosterone residing there only likes red meat. Hahahaha
But I made chicken tikka pizza.
This was insanely quick…I used a quick pizza dough recipe (recipe will follow in a later post) While it was resting I cooked up the chicken
I had 2-3 leftover chicken fillets, chopped them up and cooked with whatever tandoori spice I could find plus a dash of cream to keep it moist. Make it saucy.
Whacked some of the sauce on the base (you can just use a readymade base….La Padrinos ones are fantastic!!)
Top with the chicken, lots of cheese and place in a hot oven.
If you have a pizza stone….I am SO envious right now!
When you remove it, top with fresh chopped coriander and serve!
This was delicious <3
As November came winding down, I played with some Molecular Gastronomy (another post to follow asap) and a new Fehmz class was born. What fun!!! Look out for news on this soon.
But with the ending of November came a few VERY hot days and some very wet days.
On one of these particularly hot days supper was a simple chicken salad.
I cooked two fillets with:
Sliced them up and served on a bed of rocket, tomato, feta and served with fresh lemon to squeeze over.
So there…..my concerted effort to make up for the very serious lack of posting.