In summer there is nothing as refreshing as mint tea. I often make iced tea by substituting the green tea in the recipe below with rooibos, letting it cool and then adding a few ice cubes.
In North African countries sweet mint tea is served everywhere for almost every occasion. According to Georgeanne Brennan, author of The Mediterranean Herb Cookbook, it is a ritual rather than just a beverage. It is regularly offered and sipped in cafes, in offices, shops and homes. It is the beverage of both family gatherings and business meetings. Different countries have different versions, but in general green tea is served with a large measure of mint, either fresh or dried.
This chicken casserole is real comfort food and a firm family favourite. It’s ideal for a mid-week family meal but equally suited for special guests. If you don’t have fresh sage rather omit it as dried sage is just to overpowering for chicken. Or substitute the sage with tarragon, thyme or rosemary.
Heat the oil in a large frying pan. Brown the chicken pieces on both sides. Remove the chicken from the pan and set aside.
Add onion and fresh sage (or other herbs) and sauté for one minute, then add the garlic and cook 30 seconds. Remove from the heat.
Transfer the chicken pieces to an ovenproof casserole dish. Add the bell pepper slices.
Mix the mayonnaise and chutney and stir in the onion mixture. Spoon mixture over the chicken and bell peppers. Cover the dish with a lid or aluminium foil and bake in preheated oven till done. About 20 to 25 minutes.
Remove from the oven and season with salt and freshly ground black pepper. Sprinkle with parsley and serve with rice or noodles.
In culinary circles flavoured butters are often referred to as compound butters or beurres composes. Various herbs, spices and other flavourings are added to salted or unsalted butter to add new notes and interesting dimensions to dishes.
Because salt overpowers the natural sweet flavour of butter, compound butter recipes generally call for “salt to taste” or no salt at all.
Once you get the hang of it, you can beat almost anything, from anchovies to watercress, into the butter.
On our list of favourite flavour combinations the combination of corn + chives + cilantro + sweet peppers features prominently. This recipe is especially good when made with freshly harvested sweet corn and vine ripened sweet peppers from the food garden.
This easy corn salad recipe is a must when you are having a “braai”. It is simple to make and goes well with any type of meat. I prefer it with chicken or lamb.
Grilled Corn Salad with Cilantro and Chive Mayonnaise
Roast the corn on an open fire or grill for approximately 10-15 minutes turning regularly.
Remove the corn from the heat and set aside to cool.
Meanwhile take a mixing bowl and combine the mayonnaise and yogurt together.
Add the chopped chives, cilantro, and cayenne.
Use a knife and remove the corn from the cob.
Add the corn to the mayonnaise mixture, and mix.
Add the chopped red pepper, lemon juice, salt, pepper, and mix.
Variations: Use red chilies instead of red peppers. Tip: Your grill or fire can be hot, just make sure you turn the corn regularly so that it doesn’t burn, but still obtains some grill marks, which adds great flavour.
A favourite in almost every household and restaurant, this potato wedges recipe can be enjoyed as a snack, side dish, or as a light meal on its own. I love serving it with a juicy steak or as a quick snack with sweet chili sauce or a dipping sauce.
You almost can’t make a mistake with this recipe and if you do, well then you might have just created your own signature version of it.
Pre-heat the oven to 220 C with a roasting pan inside
Cut the potatoes into wedges about 1 cm thick.
Boil the potato wedges in salted water for about 5-6 minutes until just tender not soft.
Drain the potato wedges and pat dry with paper towel.
Remove the hot roasting pan from the oven and scatter the potatoes in the pan.
Coat the potato wedges with the garlic, herbs, olive oil, salt & pepper. Use tongs to toss all the ingredients to make sure everything is mixed properly.
Bake for 10-15 min until golden brown and crispy, turning regularly during baking. Remove and serve.
Variations: Baby potatoes cut in halves. Add a sprinkle of fresh lemon juice. Tip: Use fresh herbs and not dried, as the fresh herbs flavours will develop more in the oven. Make sure the potato wedges are well coated with olive oil as this is vital in getting them crispy.