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Savoury Onion & Cheese Bread
Ingredients
- 500 gms Self Raisi
- 1 packet White Onion Soup Powder
- 5 ml Dried Oregano
- 5 ml Dried Parsley
- 5 ml Dried Rosemary
- 15 ml Dried Onion Flakes
- 5 ml Smoked paprika
- 500 ml buttermilk (Amasi)
- 50 gms Cheddar Cheese Grated
Servings:
Instructions
- Mix all the dry ingredients together in a large bowl.
- Add the buttermilk and cheese and mix together thoroughly.
- Spoon the mixture into a lined and greased loaf tin. Bake in a preheated over at 180ºC for 40 – 50 minutes.
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Pork Mince & Chickpea Pie
Ingredients
- 1 onion diced
- 1 Carrot diced
- 1 Stalk Celery diced
- 2 cloves garlic diced
- 500 g Pork Mince
- 5 ml Dried Thyme
- 5 ml Dried Sage
- 1 ml Smoked paprika
- 30 ml Tomato Paste
- 2 cans Chickpeas drained
- 1½ cup chicken stock
- Salt and freshly ground black pepper
- Phyllo Pastry
- Melted Butter
- Sesame Seeds
- olive oil
Servings:
Instructions
- Heat olive oil. Fry onion, carrot, celery and garlic until soft.
- Add mince and brown. Add remaining ingredients and allow to simmer for 20 minutes.
- Mixture must have sauce. Spoon into serving dishes.
- Brush 4 sheets of phyllo pastry with melted butter and lay over pie. Sprinkle with sesame seeds. Bake at 220ºC for ±30 minutes.
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Spanish Chicken Pie
Ingredients
- 2 Chorizo sausage thinly sliced (quantity can be changed to taste)
- 1 Chicken boiled, skinned and shredded in chunky pieces ( or braai pieces)
- 1 Red onion chopped
- 2 Celery sticks chopped
- 2 cloves garlic finely chopped
- 2 Red peppers chopped or sliced
- 15 ml Smoked paprika
- 1 tin Tomatoes or do your own tomatoes - chopped
- 60 ml parsley chopped
- 100 g Black olives pitted and halved (quantity can be changed to taste)
- 1 large Sweet potato thoroughly washed
- 30 ml Butter
Servings:
Instructions
- Boil chicken in salted water until cooked through. Remove from water and cool. Skin, de-bone and shred into chunky pieces (bones may wonderful stock). Set aside.
- Fry the sausage until crispy and then fry the onion, celery, garlic and peppers until soft.
- Add the paprika and fry for another few minutes.
- Put the chicken and sausage back into the pan and let it simmer with the tomatoes, uncovered for about 10 minutes.
- Stir the parsley and olives into the mixture and season to taste with salt and pepper.
- Dish the mixture into an oven proof dish.
- Cut the sweet potatoes into slices and pack on top of the mixture.
- Dot with butter, cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes or until the sweet potato is cooked and crispy.
Recipe Notes
Chef’s note:
I believe that recipes may be changed to suit your palate and don’t always have to be done a certain way.
Always be aware though of the strength of flavours and keep that in mind when making the adjustments.
This recipe can be done as a quick dinner using chicken fillets, sliced in strips and fried in the chorizo juices.
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