Slow-Roasted Pork
Score the pork skin and fat in a criss-cross pattern, without cutting into the meat.
Place pork on a rack in the sink and pour a kettle of boiling water over it (to aid forming a crisp crackling).
Dry well.
Crush rosemary, fennel, cumin, lemon zest, garlic and olive oil in a pestle and mortar to form a coarse paste and then rub paste into the pork meat.
Cover and marinate in the fridge for at least 1 hour or, preferably overnight.
Preheat oven to 220°C. Place pork in a roasting pan with all of the spices and pour the apple juice into the pan.
Rub the salt into skin and roast for 30 minutes.
Reduce heat to 160°C and return to oven for 1½–2 hours, until skin is crisp and juices run clear.
Rest for 15 minutes, before carving.
Poached Salmon with Watercress Sauce
Poaching
Place all of the ingredients in a medium pan, excluding the salmon, and bring to the boil.
Add the salmon, making sure it is covered by the liquid, reduce the heat to a slow simmer, cover and poach for 4 minutes.
Turn off the heat and leave the fish in the poaching liquid to cool completely, for at least 1 hour.
Serve at room temperature with the watercress sauce spooned over.
Sauce
Blend the watercress with the sour cream using a hand blender.
Stir in the parsley and lemon juice and season with salt and pepper, as needed.
Braised Lamb Shanks
This dish takes a little longer to cook and is worth the wait. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Hunters Chicken Casserole
Preheat the oven to 140°C.
Heat the oil in heavy-bottomed ovenproof casserole.
Dust the chicken pieces in the flour, shake of excess and fry for 2–3 minutes per side, until golden brown.
Transfer chicken to a plate.
Return pot to the stove and melt the butter.
Add the onions and garlic, fry for 3–4 minutes over a moderate heat, add the mushrooms and cook for 3 minutes.
Transfer vegetables to a plate with the chicken.
Keep the pot on the stove and stir in the wine and boil for 3 minutes, before adding the stock, thyme and carrots.
Return the chicken and reserved vegetables to the casserole and season with salt and pepper.
Once the casserole returns to the boil, cover and place in the oven for 30 minutes.
Remove from the oven and stir in th e mustard, honey and sour cream.
Return to the oven, uncovered for 15 minutes or until the chicken is tender and cooked through.
Citrus and Herb Roast Chicken
Preheat the oven to 190°C.
Combine the butter, lemon zest and juice together and season with salt and pepper.
Wipe the chicken all over with toweling paper to dry the skin.
Loosen the area between the skin and breast meat and smear the citrus butter mixture under the skin.
Place the chicken in a roasting pan and season inside the cavity.
Push the orange halves inside the cavity with the herbs.
Brush the chicken all over with melted butter, then season.
Roast the chicken in the centre of the oven for 1½–1¾ hours.
To check that it is cooked, pierce the fattest part of the thigh with a skewer.
When the juices are a pale golden colour, the chicken is cooked.
Rest for 10 minutes before carving.
Chickpea Curry
A tasty meat-free winter warmer. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Chicken and Mushroom Pot Pies
Preheat oven to 180°C.
Heat the oil in a pan and fry the chicken for 3 minutes, until sealed and transfer to a plate.
Return the pan to the heat and fry the leeks and mushrooms for 3–4 minutes, or until tender.
Return the chicken to the pan and add the wine.
Cook over a moderate heat until the liquid has reduced by half.
In a separate pan melt the butter and whisk in the flour, cook for 1 minute, stirring continuously.
Add the hot stock, a little at a time, and whisk until a smooth sauce is formed.
Reduce the heat and stir in the cream.
Add the reserved chicken and vegetable mixture and season with salt and pepper and set aside to cool.
Grease 6 ramekins or small ovenproof dishes, divide the chicken mixture among the ramekins and stand on a baking tray.
Roll out the pastry on a lightly floured surface and cut out rounds to form the tops of the pies.
Place a round on top of each ramekin and brush the pastry with egg wash.
Bake for 20–30 minutes, depending on size, until the pastry is puffed up and golden brown.
Chicken Korma
Combine the sour cream, curry paste, garam masala, turmeric and garlic in a glass bowl.
Add the chicken, combine, cover with cling wrap.
Place in the fridge for 1–2 hours to marinate.
Heat the butter and oil in a pan and cook the onion for 3 minutes over a low heat or until golden.
Stir in the chicken and fry for 6–7 minutes.
Add the chicken stock, sultanas, ground almonds and simmer for 10 minutes.
Add the cream and season with salt and pepper.
Cook for a further 5 minutes.
Scatter the roasted flaked almonds over the curry before serving.
