Tipsy Tarts Deli

Serves 4 Recipe by Zola Nene 8 chicken drumsticks 2 cups buttermilk ¼ cup Sriracha sauce (or your favourite chilli sauce) 2 Tbs minced garlic 3 cups cake flour 2 Tbs dried oregano 1 tsp cayenne pepper 2 Tbs smoked paprika 1 Tbs salt 1 tsp ground black pepper Sunflower Oil for frying Coleslaw to serve Place the chicken into a bowl, then add the buttermilk, Sriracha sauce and garlic – leave to marinade for at least two hours or preferably overnight. Mix together flour, oregano, cayenne, paprika and salt and pepper. Take 4 Tbs of the buttermilk marinade and stir into the flour mixture to form large crumb flakes. Dip each chicken piece into the crumbs to coat well then place the chicken onto a tray and into the fridge for 30 minutes. Heat the oil (170C), then deep fry the chicken in small batches until golden brown and the chicken is cooked through. Keep the chicken warm in the oven before serving with coleslaw on the side.

In this modern-day fast-paced life one doesn't always have the time to bake food the traditional way, so here's quick fix for a very #traditional #SouthAfrican meal: Ingredients 1 tbsp cooking oil 500g lean beef mince 1 onion, finely chopped 1 garlic clove, crushed 1/2 tsp Turmeric Sprinkle Cinnamon 2 tsp curry powder 1 large carrot, grated 2 tbsp Mrs. Balls chutney 1 tbsp cider vinegar 4 eggs 250ml milk 4 slices white bread 1 bay leaf Serve with yellow rice or plain Basmati rice. Method: Start by soaking the bread in half the milk. Heat the butter or oil in a two litre casserole dish on high for a minute. Stir in the onion and cook on high for three minutes. Now add all the ingredients except for the remaining milk, eggs and the leaves. Mix well and cover the casserole with a lid or with plastic film. If using plastic, vent it by making small slits with a knife, or by poking holes in it with a fork. Cook on high for a further ten minutes. Stir afte

Ingredients 1 tbsp olive oil 4 rashers smoked streaky bacon, finely chopped 2 medium onions, finely chopped 2 carrots, grated 2 celery sticks, finely chopped 2 garlic cloves, finely chopped 500g beef mince 2 x 400g tins whole peeled plum tomatoes small pack basil 1 tsp dried oregano 1 small tin tomato paste 125ml red wine salt n pepper to taste Fry onion until translucent. Add bacon and mince until mince is browned. Add the rest and cook on low heat for 4 hours. Before stirring at the end, remove the dark red sauce off the surfact and put in bowl. Use this to poor over the spaghetti, once cooked, instead of oil. Cook spaghetti al dente. Serve and spoon Bolognese sauce over. Garnish with Parmesan or Picorino cheese.

Ingredients 500g mince 1 onion, chopped 1 clove of garlic tomato paste (one small tin of tomato paste) 15 ml Worcestershire sauce Italian herbs salt n pepper to taste 1 cup frozen peas 2 carrots, grated 6 large  potatoes for the mash Diluted Bisto for extra flavour Method Fry onions, garlic and red pepper till soft. Throw in the mince and cook till brown, adding salt, pepper, mixed herbs, tomato paste, Worcestershire sauce mixing in well. Add carrots and leave to cook. For the mash, boil potatoes till soft. Mash with a potato masher, adding 2 tblspn butter to the mash add milk as you would normal mash. Once mashed whisk with electric beater until smooth. 5 minutes before you are going to assemble your cottage pie, throw the frozen peas into the mince. Grease an oven proof dish with cooking spray. Pour the mince into the bowl, patting it down with a spoon and levelling it out. Add the mash on top of the mince and spread evenly. Put under the grill in the oven until the mash has

Such great comfort food for cold weather. I’ve been wanting to post a recipe for it for a while now and was given a convenient excuse to finally do so. 1 Kg beef shank Salt and ground black pepper to taste 1 tablespoon vegetable oil 1 punnet mushrooms 1 large onion, diced 4 cloves garlic, minced Small tin tomato paste 3 cups beef broth 1 cup red wine 2/3 cup diced celery 2/3 cup diced carrots 1 bay leaf 1/4 teaspoon dried rosemary and/or thyme 1/2 cup pearl barley 1 tablespoon chopped fresh parsley, or to taste Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate. Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3

Chicken Curry Roti Rotis 15ml Masala 15ml Curry Powder 410g tinned Tomato Puree 500g Chicken Curry leaves 5ml Fennel powder 5ml Garam Masala 3 ripe Tomatoes 1 Onion, sliced Garlic Dhania leaves for garnish HONEY DIJON BAKED CHICKEN Ingredients: 1/2 cup honey 1/3 cup Dijon or spicy brown mustard 3 teaspoons curry powder 6 tablespoons butter, melted 1/8 teaspoon pepper Dash ground cayenne pepper 4 split chicken breast halves, bone-in, skin removed or left on Method: In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two. Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basti

CHICKEN A LA KING Ingredients 60g butter 60g flour 1 onion finely chopped 1 Punnet of mushrooms quartered 1 red pepper chopped 3 chicken breasts cubed nutmeg salt and pepper to taste 350ml milk 125ml cream Method Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally. Taste and season with salt and pepper if necessary. Serve with boiled white rice. CHICKEN CASSOULET Ingredients 1kg chicken breast chopped into 2cm cubes 250g sliced mushrooms 16 baby onions 6 g

Open-Face Grilled Eggplant Sandwiches Ingredients Eight 1/2-inch-thick slices of peasant bread Extra-virgin olive oil, for brushing One 1 1/4-pound eggplant, sliced crosswise 1 inch thick Salt and freshly ground black pepper 4 plum tomatoes, sliced crosswise 1/4 inch thick 1/2 pound buffalo mozzarella, sliced 1/4 inch thick 8 large basil leaves, torn Coarse sea salt Method Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve. Grilled Tuna with Smoked-Almond Romesco Sauc