Yakitori Chicken skewers

Nothing yukky about this Japanese treat. 

I used this grand Saveur recipe  to spice up my chicken skewers. The addition of spring onions (scallions, green onions, as you will) makes the recipe into Negima Yakitori. 

I adapted the recipe... 

Baked Pork with Oranges (and very crispy crackling)

Baked pork with oranges

This dish is a reminder as to why Elizabeth David is such a legend. Her recipes always work, and they always taste amazing. I turn to her books when I need something dependable and delicious. This dish is so handy as you can start it early and then only have to worry about it again 15 minutes before dinner.

This is my (very slight) adaptation. I cook for real crackling- lovers and thus do it separately: the only way to get it evenly crisp I think, without drying out the meat.

Orange marinated Chicken and roasted Veg with Orzo

 

We live with a vegetarian who is allergic to oranges. She is in Cape Town at the moment, and we miss her every day. However, I jumped at the chance of making a meal to this tune while I had the chance.

Since exams started, we have turned our sitting room into a Zone of Higher Intelligence. Files and notes are littered around a massive table, millions of tea cups and coloured kokis are dotted around a box of tissues for our winter sniffles. Glorious. We really needed a wholesome dinner, and a good dose of orange healthy goodness.

Happy Roast Poussin Salad

I've been trying to make yummy chicken salad all season. Thighs and breasts have been grilled and fried, some marinaded and some sauced up at the last. Different leaves tossed in different dressings with different herbs, spices and salad things. I've never got it smack- perfect. 

Until today, I think. Because simplicity is key. And I think that maybe a chicken is happier when its whole than when its been hacked apart. What is it that they always say on free- range and organic advertising? A happy chicken is a tasty chicken. 

Roast Poussin salad

A very lovely lunch for two- Double up and use a grown- up poussin if you like

• 1 poussin ( baby chicky) Free range now for sale at Fruit and Veg City at reasonable prices
• 15ml olive oil, or erm.. truffle oil. (I'll explain later) 

Pandora's Box and Simba the Lion

The doorbell rang and I just had a feeling. I knew my box had arrived. The week of waiting was over.I ran out to fetch it and plonked it on the kitchen table. I felt as giddy as I did as a little girl in front of the Christmas tree, when my grandmother would reproach me: “Handjies agter die rug”; which loosely translates as ‘keep those little hands behind your back’.

With no restraining orders now, I ripped the pink Yuppichef tape off and delved into my box of treasures. There are quite a few things that excite me in life and one of them is those thin strips of brown paper nested in packaging.

Black Pepper Plum plans to do a bit of lip- smacking catering this year (Grahamstown: beware) and I have indulged in some goodies to ease the work.

I quickly uncovered the follwing in my Yuppiechef order:

my Cunning Plan

Talking about Christmas on the 27th of December is like drinking apple sours on a hangover. A sour taste in the mouth and sentiments of despair from your stomach.  After weeks of commercial tinsel being thrust in your face, of gift-giving pressure and having to pretend that you are enamoured with every member of your vast extended family; it's understandable that no one wants to hear about it anymore.

However, this leaves the cook with the dilemma of  half a 6kg gammon on her hands and a fridge door that can barely close on all the left overs. What does she do? (Imagine the voice of one of those annoying chirrup-y motivational speakers, revving up as he tries to jive a bunch of bored employees into cheers and smiles at a lame staff retreat.)

Does she skulk around, lower lip to the floor because no-one cares for gammon anymore?
Does she throw a tantrum and give all the food away in a fit of helplessness?
Does she slyly start throwing away the turkey, strip for strip, in the hope that she will soon have empty tupperware containers again?

NO!
She does not.
She surveys the fridge, taking it in,
She musters her courage, flexes her muscles and...

Whips out a bundle of raffia.

Post- Christmas wraps

• 2 packets of 5 wraps (hmmm don't know how to home- make, ideas welcome)
• Gammon left overs with... 
• apple sauce
• celery, finely sliced
• wholegrain mustard
• sundried tomatoes (Ina Paarman's are The shiz)
• Rocket leaves
• Green peppercorn Camembert (or whatever yum cheese you have floating around)
• Turkey left- overs with... 
• Basil pesto ( I'm in love with the 'Pesto Princess' type you can buy in Spar. She's truly royal) 
• spring onions, finely sliced
• Hummus
• salt and pepper 
• cos lettuce
• cherry tomatoes, slice and sprinkled with Maldon salt

1. Gosh. You should know you to make a wrap. Or you should be able to figure it out if you don't. But if you're still hungover from Christmas, and can't get your brain to function, then start by microwaving them one by one for 30- 40 seconds, until soft. 
2. Spread the mustard on a rectangular area the size of the filling in the top half, centred. Lay down the relevant leaves, then top with the other goodies. 
3. Fold the bottom up first. (This prevents dripping and mess) then the fold the sides over one by one. Tie with rafia and a pretty bow. Shoo wee! That's nice hey.