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SUPER BOWLS

Faith Faith

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A colourful main dish is more than a starter course.
These hearty soups make a perfectly delicious winter meal. Adding chicken to this Thai Style soup and serving it over a bowl of rice might not be strictly traditional but it transforms it into a delicious and filling meal.

CHICKEN SOUP WITH BASIL
INGREDIENTS:
*One cup boneless, skinless chicken
*One 1 jar Cottage Lemon Basil Thai Cooking Sauce
*½ tablespoon oil
METHOD:
1 .Cut chicken into ½ an inch cubes. Heat oil in a non-stick cooking pan. Brown chicken (4-5 minutes) or till cooked.
2. Add the Ethnic Cottage Lemon Basil Thai Cooking Sauce and one jar of water and cook for 10-15 minutes with occasional stirring or till the chicken is fully cooked.
3. Transfer to a serving dish. Serve with noodles or rice.
CHEF TIP
**Substitute chicken with your choice of vegetables (potatoes, zucchini, carrots, cauliflower, egg plant or string beans etc).

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Faith Faith

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This is one of my all time favourite recipes.

This ‘pasta’ is warming for the soul, freezes well and reheats even better: making it perfect for meal prep. Some may prefer to call it a salad as its light and that mixture of red green and yellow makes it more authentic and at the same time appetising. Try it for a romantic meal for two or those lazy cold nights where by you don’t want to hover around the stove after a hard day at work.

CHICKEN PESTO PASTA

INGREDIENTS
1 brown onion finely diced
3 rashers streaky bacon nitrate free is best, diced
2 cloves garlic finely minced
3 button mushrooms chopped
1 whole smoked chicken deboned and chopped
1 can Coconut Cream
2 tablespoons heaped pesto free of nasty oils
3 sundried tomatoes diced
4 medium Zucchini made into ‘zoodles’
Salt and Pepper to taste
Pine Nuts to garnish

METHOD
Heat a large saucepan over a medium-high heat and add a tsp of coconut oil. Add your bacon and begin to fry off. After the bacon starts to get nice and crispy, add your onions. If you’re using a non-stick pot then you won’t need oil, however I like to use it to help the onions sauté down.
Once your onions are starting to go translucent, add some salt to taste (maybe a tsp) followed by your garlic and mushrooms.
After a minute of frying these together, add your chicken and stir to combine, followed by your coconut cream.
Now add your pesto and stir. Once combined, add your sundried tomatoes.
Finally add your zucchini and cook for 2-3 minutes until tender.

CHEF’S TIP
*Best served garnished with pine nuts.
*NB – This column is a repeat. Chef Faith returns with new yummy dishes next week.

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HIGH CLASS DESSERTS

Faith Faith

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Making the perfect chocolate mousse is all about ingredients and preparation. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can win marks out of any chocolate pudding.

VANILLA WHITE CHOCOLATE MOUSSE
*100g white chocolate, coarsely chopped
*4 sheets gelatine
*2 medium eggs, separated
*1 vanilla pod, split lengthways and seeds scraped out
*1 heaped tablespoons caster sugar
*200 g whipping cream
*400 ml bottled elderberry juice
*1 heaped tablespoons corn flour
*Mint sprigs or sprigs of lemon balm for decorating

METHOD
1. Melt the chocolate in a bowl over hot water.
Soak the gelatin in cold water.
2. Whisk the egg yolks, vanilla seeds and sugar until it thickens and is creamy. Stir in the melted chocolate.
3. Over a low heat dissolve the gelatine. Stir in tablespoons of the chocolate mixture before stirring the gelatine into the remaining mixture. Refrigerate until the cream begins to thicken.
4. Meanwhile, in separate bowls beat the egg whites and cream until stiff. Fold the cream into the chocolate mixture and then the egg whites. Return the mixture into the fridge for about 4 hrs.
5. In a saucepan bring the Elderberry juice to a boil. Using a little water mix the corn flour into a smooth paste before adding to the Elderberry juice. Bring back to the boil and simmer for 2-3mins. Set aside to cool.
6. To serve, spread the elderberry sauce across the plate. Using 2 warm and moistened tablespoons make quenelles of the mousse and place on the elderberry juice. Garnish with sprigs of mint or lemon balm.
CHEF”S TIP
It is possible to substitute white chocolate with dark brown chocolate and I recommend pairing it with rice pudding…Yummy!!!!

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