What Is It?

Here is something to be excited about! Hezron Louw is going to show you how to make Mighty Chicken Strips.

You definitely don't want to miss this.

When Is It?

Saturday, 16 May 2020 at 14:00.

Where Is It?

Online, click here.

How Much Is It?

Free.

For More Information

For more information, click here.

Event is subject to be cancelled at any given time, so please check to avoid disappointment.

What Is It?

Explore and experiment with some exciting recipes from The Vegan Chef School. You will get to learn tasty recipes, taught by the owner, Day Radley.

Don't miss the chance to pick up a new skill.

When Is It?

Monday, 11 May 2020 at 13:00. 

Where Is It?

Online, click here.

How Much Is It?

Free. 

For More Information

For more information, click here.

Event is subject to be cancelled at any given time, so please check to avoid disappointment.

Executive Chef Hector Mnyayiza Shares Something Delicious

The Maslow Sandton’s Executive Chef, Hector Mnyayiza, is using this lockdown to do more of what he loves. Between keeping his young son entertained, he has been in his kitchen, experimenting with dishes that South Africans should find comforting.

The weather is starting to get cooler and with having to plan our meals prudently during lockdown when trips to the shops must be limited, batch cooking meals such as curries and casseroles is ideal,” he says.

Chef Hector encourages parents to invite their children to cook with them. It's a great way to keep your little ones entertained and makes them feel useful and capable. Also, they'll learn skills that they will use throughout their lives.

My mother taught me how to cook. At the age of 10, I was already cooking family dinners and Christmas lunches. It was during high school that I realised that I could make it a career. Later on, during the holidays, I worked at a golf course as a part time cook. I already knew back then that I had a real passion for cooking,” recalls Chef Hector.

He enthusiastically shares his delicious Butter Chicken recipe, as well as an easy recipe for roti to be served with the hot meal.

The Maslow Sandtons Executive Chef, Hector Mnyayiza, cooking in the Lacuna Bistro kitchen

Butter Chicken by Chef Hector

Ingredients:

Method:

  1. Cut chicken into cubes. Marinate with a teaspoon garlic, two teaspoons curry powder, one teaspoon egg yellow colouring and two teaspoons salt.
  2. Score the bottom of the tomato in a cross shape. Drop the tomatoes in boiling water until the skins start to open. Remove and place them in cold water. Peel the skin off the tomatoes and chop roughly.
  3. In a sauce pan, add butter and fry your chopped onions. Add the breyani mix, a teaspoon of garlic and two teaspoons of curry powder. Allow to cook for about one minute.
  4. Add the chopped tomatoes and chopped dhana. Allow to simmer for 20 minutes. Remove the cinnamon sticks and cloves, and then blend until fine. Thereafter, strain the tomatoes and put them back into the saucepan.
  5. Warm up the 250ml cream in another saucepan and then add to the mixture so that it does not split. Add 250ml tomato sauce (optional) with two teaspoons egg yellow colouring. Thereafter, add two spoons of butter and let it simmer.
  6. Pan fry the chicken and set aside for the oil and juice to settle. Then, add the chicken into the sauce mixture. Make sure to keep out the chicken juices and oil from the bottom of the bowl.
  7. Allow to simmer. You can add more chopped dhana and salt to taste.
  8. Enjoy with basmati rice, roti or poppadoms

butter chicken and roti food recipes

Homemade Roti by Chef Hector

Ingredients:

Method:

  1. Sift the flour and add the melted butter.
  2. Pour the cup of boiling water into the flour and mix it into the flour using a fork or spoon. You will have a wet, lumpy mixture.
  3. Knead into a soft dough once the mixture has cooled a little. The dough will feel a little sticky but as you knead, it will become silky smooth. If the dough doesn't feel soft, you can drizzle a little more butter and keep kneading.
  4. Heat a non-stick pan or thawa on the stove on medium heat. You may need to adjust your heat if the pan gets too hot.
  5. Divide dough into eight pieces. Roll each piece into a neat round ball. Flatten the dough with the palm of your hands. Roll the dough on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking. Roll each ball into a circle of about 20cm in diameter.
  6. Place the roti on the pan. Cook until it starts to bubble a little and then flip it over. Cook until the other side bubbles. Brush with butter and turn over again. Brush the other side with butter and turn over. You must flip your roti over three times. It takes about a minute to cook the roti.
  7. Keep rotis soft by placing them in a container with paper towel at the bottom and on top.

For More Information

For more information about The Maslow Sandton, visit their website at www.suninternational.com.

Don't forget to give them a like or follow on FacebookTwitter and Instagram to keep up to date with the latest news, offers and information.

You can also contact The Maslow Sandton on 010 226 4600 and [email protected].

 

Soy Sauce Baked Lamb Chops

Serves 4–6

Ingredients

15ml (1 tbsp) olive oil
5ml (1 tsp) crushed garlic
2,5ml (½ tsp) steak and chops spice (mixed spice for barbequed meat)
1kg lamb loin chops
250ml (1 cup) tomato sauce
125ml (½ cup) soy sauce
1 medium onion (about 100g), sliced into rings
15ml (1 tbsp) dried oregano

Method

  1. Preheat the oven to 180˚C.
  2. Mix together the oil, garlic and meat spice, and rub this mix over the chops.
  3. Arrange the chops in an ovenproof dish in a single layer and bake for 20 minutes.
  4. Mix together the tomato sauce, soy sauce, onion and oregano. Pour this mixture over the chops and return to the oven. Bake until the onions have caramelised and a thick, dark sauce has formed, about 15 minutes.
  5. Serve hot with vegetables of your choice.

WIN A Copy Of Ukutya Kwasekhaya: Tastes from Nelson Mandela's Kitchen

creamy-mushroom-chicken-soup-6

Prep: 10 mins
Cooking time: 40 mins
Serves: 6

Ingredients

3 Chicken breasts, chopped into small cubes
2 tbsp butter
1 onion chopped
3 cloves chopped garlic
400g mixed mushrooms coarsely chopped
1 tsp chilli flakes
Salt to taste
3 cups chicken stock
2 tbsp cornflour
2 cups full cream
Chopped coriander to garnish

Method

1. Melt butter in a saucepan over medium heat.
2. Add chopped onion and chopped garlic cloves and cook for 5-7 minutes until onion soft and translucent.
3. Add chicken and chilli flakes.
4. Cook for about 10 minutes.
5. Add coarsely chopped mushrooms and cook for a further 5 minutes.
6. Add stock which has been combined with cornflour and stir into the mushroom mixture.
7. Bring to the boil. Reduce heat to medium.
8. Once chicken is soft add fresh cream and simmer very slowly for another 10 minutes or until liquid has reduced slightly
9. Season with salt if needed and garnish with chopped coriander.

Source: Recipe by SA people

 

Venison Meatballs With Baby Eggplant

When the gloomy weather steps on to the plate our tummies automatically crave hearty food - that's exactly why this venison meatball recipe made the list. These babies paired with baby eggplant is sure to hit the spot when the weather takes a dip. Don't worry, we'll take any excuse to snuggle up and eat this dish any day.

Click here for Recipe.

Beef & Spinach Cannelloni

The Italians perfected comfort food, so don't be too surprised if pasta makes it on to this list more than once. This creation not only boasts a perfect pairing of ground beef and spinach but calls for not one, not two but three cheeses to be used. Cheese is good, especially if it's good cheese, right?

Click here for Recipe.

Pork Fillet Strips With HoSin Sauce, Beans And Broccoli

We all love Chinese food. Heck, we all need good Chinese food in our lives at least once a month. What better than sticky pork strips served with beans and broccoli? Don't you even dare pull your nose at broccoli. Those tiny trees take months to grow and they taste amazing. They are one of our favourite veggies. Besides, they are super healthy - and complement this dish tenfold.

Click here for Recipe.

Classic Chilli With Apple Salsa

The legend behind the origins of chilli con carne is that during the 1700s cowboys in California would all huddle up next to the fire on cold winter nights and toss all sorts of ingredients into a big pot and hope for the best. The result is something we all love and indulge in each chance we get. This recipe goes well with a bonfire. Just saying.

Click here for Recipe

big-game-chili

BBQ Chicken And Pineapple Grilled Cheese Sandwhich

Welcome to the best grilled cheese you have ever had. You're welcome. There's not much to say about this but WOW! Close your eyes for a moment and imagine the steam rising off that BBQ chicken and pineapple creation you just made. It smells good doesn't it? Tiny smokey scents mixed with the sweet and tangy of the pineapple. Do you notice the cheese oozing out on the sides? Yum!

Click here for Recipe.

Indian Bothi Gosht

What kind of list will be complete without including some amazing Indian food, right? Here's our top pick for Indian comfort food. Pair this puppy with a blanky and maybe some hot cocoa.

Click here for Recipe.

Chocolate Cake In A Cup

This recipe takes five minutes to prepare and three minutes to bake. You can literally make this in the time it takes you to run a bath. Besides, what's better than snacking on chocolate cake out of your favourite coffee mug?

Click here for Recipe.

Bacon & Blue Cheese Fusilli Pasta With Roasted Baby Tomatoes

We all love blue cheese. Sure it's a bit smelly and looks weird but ooh, it goes well with pretty much anything. That is why we've paired it with bacon and roasted baby tomatoes. This goes well with red wine and cuddles. If you're single, don't worry because pillows don't judge your eating habits anyway. Besides, it's comfort food for the win. Always.

Click here for Recipe.

Praline-Pecan French Toast

Breakfast is the most important meal of the day, and thanks to this French toast recipe it's become way more important. Praline-pecans for the win. Here's your chance to win a few hearts with this gourmet recipe.

Click here for Recipe.

Super Chocolate Milkshake

Yeah, yeah, technically it's not food but, chocolate, again. That's reason enough. Besides, you can warm it up and dunk rusks in it or something. There, we've just turned milkshakes into a meal.

Click here for Recipe.

What are some of your favourite comfort foods? Let us know below!

Crown Of lamn

Ingredients

2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons ground coriander
1 to 1 1/2 tablespoons sherry vinegar
1/2 to 1 teaspoon Dijon mustard
1/2 to 1 teaspoon chopped fresh rosemary leaves

Method

Preheat the oven to 190 degrees C.

Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.

Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife.

Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest to the meat and pull to remove all of the remaining fat and sinew from the rib bone.

Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine, tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.

Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.

Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 54 degrees C. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.

While the meat is resting, add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking.

Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired.

Serve the warm sauce with the roast.

Recipe courtesy of FoodNetwork.

Preparation time: 15 minutes
Cooking time: 85 minutes

Ingredients

1 cup coconut flour
1 cup flax seed meal
¼ cup psyllium husk flakes or powder
4 tsp baking powder
1.5 tsp salt
2.5 Tbs fresh rosemary leaves, finely chopped
1.5 Tbs fresh sage leaves, finely chopped
2 tsp fresh thyme leaves, finely chopped
2 tsp garlic powder
12 large eggs
1.5 Tbs olive oil, plus extra for greasing pan
½ cup whole milk
2.5 Tbs organic raw apple cider vinegar

Method

1. Preheat oven to 160ºC.

2. Whisk together the coconut flour, golden flax seed meal, psyllium husk flakes/powder, baking powder, salt, herbs and garlic powder. (Dried herbs can be used instead but use ½ teaspoon less as it has a stronger flavour).

3. Beat the eggs. Add oil, milk and apple cider vinegar; beat until well blended.

4. Add dry ingredients in a few batches and mix until just combined. Do not over mix as this will create a dense bread.

5. Lightly grease a medium nonstick bread pan with olive oil. Scrape the thick batter into prepared pan with a rubber spatula and smooth the top.

6. Bake until the bread is firm to the touch, about 80 to 85 minutes. Cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.

Source: www.credeoils.com