Friday, 5 June 2009

Chicken Breasts with Green Peppercorn Sauce

This is glorious! Green pepper corms can be found in Zimbabwe shops now - and really add the final touch - they are not hot like black pepper and have a unique flavour that blends with the tarragon.. tarragon plants are available in Harare and if you use fresh increase to at least a tablespoon.
4 boneless skinless chicken breast halves 1 teaspoon oil 1/4 cup dry sherry 2 tablespoons minced onion 1/4 cup white wine 1/2 cup cream 1 tablespoon green peppercorns 1/4 teaspoon dried tarragon
Parsley for garnish Preheat oven to 400 degrees F. In a large pan over medium-high heat, saute chicken breasts in oil and sherry until lightly browned on both sides. Transfer to a baking dish. Bake for 15 minutes. While chicken is baking, in the same skillet over medium heat, saute onion in remaining oil until soft. Add wine, cream, peppercorns, and tarragon. Heat until sauce coats the back of a spoon. Serve over baked chicken with baked Potatoes and a tomato and olive salad.
Green Peppercorns on Foodista

Thursday, 4 June 2009

Cream Style Corn or Mealies

This is far better than the creamed corn one gets in a can!
Very easy and, except for the cream - economical! It does keep for a few days in the fridge and freezes well.
1/2 onion -- diced 1 tablespoon butter 2 pinches salt 8 ears fresh maize 1 sprig fresh rosemary -- bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow mealie meal
1 cup heavy cream Freshly-ground black pepper -- to taste In a saucepan over medium heat, sweat the onion in butter and salt until translucent. Remove the corn kernels from the cobs and scrape the cob to get any remaining bits of kernel and juice. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper and more salt if required.. This recipe yields 3 cups.

Wednesday, 3 June 2009

Baked Beef And Rice

The evenings have really closing in a warming casserole is very welcome. Although this is Africa we have cold evenings and nights.
Serve this with crispy bread and you have a complete meal.
1 1/2 pounds mince beef 1 cup rice -- regular 1 small onion -- chopped 2 butter or margarine 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon paprika 2 ounces olives -- stuffed, sliced or black sliced 2 cups tomato juice 1 1/2 cups water -- boiling 1/2 cup cheese -- cheddar, shredded Saute beef, rice, and onion in fat . Pour off extra fat. Add remaining ingredients except cheese; mix well. Place in a large casserole. Cover tightly; bake at 300F for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted.