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Recipe of the Month - DECEMBER 2013

BITTER SWEET ROAST CHICKEN

Ingredients

  • 3 cups Cake Flour
  • 1 tablespoon Salt
  • 1 tablespoon crushed Black Pepper
  • 60 portions chicken skin on
  • 500gr Butter
  • 10 Oranges
  • 1 cup Lemon Juice
  • 1 cup Triple Sec
  • 1 cup Honey
  • ¼ cup Soya Sauce

Method

  1. Preheat oven to 180 ° cel
  2. In a bag mix flour, salt and pepper, add the chicken pieces  and coat well
  3. Melt half the butter in a large pan in the oven and then roll the chicken pieces in the melted butter and coat all over
  4. Place the chicken pieces skin side down in the pans and bake for 30 minutes
  5. Melt the rest of the butter in a small pot, add the zest of 10 oranges and lemon juice, triple sec, honey and soya sauce, remove from stove once boiling
  6. Remove chicken from oven and turn over and pour over ¾ of the lemon soya sauce
  7. Place back in oven and roast, basting every so often till chicken is glazed and tender
  8. Toss the ¼ sauce with carrots and serve with starch of choice


Recipe of the Month - August 2012

STUFFED PONDO PUMPKIN

Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced

 

 

Method
1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender