What's for supper - Second Course

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Simple chicken and cheese quiche with a bit of avo on the side.

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faniedry said:
Gee my bietjie address asseblief man.
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Faan....

I don't really follow a set recipe with these anymore.

But the basics are as follow.

Fry mince and onion until nice and brown. Cast iron skillet works best. But I've done it in normal saute pan too.

Add tablespoon tomato paste, garlic and spices (paprika, cumin, chilli flakes and herbs of choice). Fry for a minute longer.

Add 2 cans of chopped peeled tomatoes and a bit of beef stock.

Let the whole thing simmer and reduce until a nice thick sauce forms.

Press little wells into the sauce with a spoon and crack eggs in there.

Shove the whole thing into a 200c preheated oven.

Check the eggs every 5 minutes until it is the right consistency as you want them. I like mine with yolk still bit runny.

Tip. Take it out just before eggs are to your liking. It will continue cooking while you dish up and be perfect consistency.

You can make so many variations of this. We've made boerewors, chicken livers, chicken and pork fillet ones before. Mince and chicken livers are my favourite.
 
APoc184 said:
Faan....

I don't really follow a set recipe with these anymore.

But the basics are as follow.

Fry mince and onion until nice and brown. Cast iron skillet works best. But I've done it in normal saute pan too.

Add tablespoon tomato paste, garlic and spices (paprika, cumin, chilli flakes and herbs of choice). Fry for a minute longer.

Add 2 cans of chopped peeled tomatoes and a bit of beef stock.

Let the whole thing simmer and reduce until a nice thick sauce forms.

Press little wells into the sauce with a spoon and crack eggs in there.

Shove the whole thing into a 200c preheated oven.

Check the eggs every 5 minutes until it is the right consistency as you want them. I like mine with yolk still bit runny.

Tip. Take it out just before eggs are to your liking. It will continue cooking while you dish up and be perfect consistency.

You can make so many variations of this. We've made boerewors, chicken livers, chicken and pork fillet ones before. Mince and chicken livers are my favourite.
Click to expand...

dankie mater
 
Randhir said:
I just called the local one and they said to bring it in. If the problem hasn't been caused by excessive heat then they said they'll sort it out.
Click to expand...

Well let me know.

That might just push me over the edge to buy their stuff.

No idea how they would measure that.
 
Just quick pork chops. With some cauliflower mash and a mushroom and onion gravy.

Just fooled around with my new F1.8 lens for the pic.

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Wife made split pea soup again, I'm so happy but I wont post pic because of the unaesthetic nature of all the best food
 
4-6 chicken breasts in big chunks or small strips depending on how fast you want it to cook.
1lt good Greek yogurt
2 lemons freshly squeezed
2tsp garlic paste
1 tin tomoto paste
1tsp turmeric (more for color than anything else cause it can look a little anemic)
2tsp dried thyme
Fresh parsley to mix through.

I make this in bulk so make the marinade and add the chicken and marinade for 24hours then freeze. Pull out the freezer in the AM and thaw in fridge till supper time then empty the whole bag into a pot and cook on med heat for 15-20min. Sauce will reduce but also thickens on standing so don't freak if it seems thin, as it cools it gets nice and thick.

Rice is just standard white rice with diced mixed peppers and onion mixed through. Adds a little colour to the dish that can look blah. It's very basic but the chicken is always butter soft and moist and it's a nice saucy dish for a cold night.

Works well with a nice meaty fish like Dorado.

Squeeze fresh Lemon over the top before serving.
 
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