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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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SunKitchen

Tea time with yummy brownies and fudge

Faith Faith

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If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings…or just when you want to treat yourself to the ultimate chocolate dessert.

CHOCOLATE FUDGE BROWNIES
INGREDIENTS
*1-cup butter
*4 cups unsweetened chocolate, chopped
*2 cups sugar
*2 teaspoons vanilla extract
*4 large eggs
*1-1/2 cups all-purpose flour
*1-teaspoon baking powder
1/2-teaspoon salt
*1 cup chopped walnuts

TOPPING
*4-1/2 cups sugar
*1 can evaporated milk
*1/2-cup butter, cubed
*1 package semi-sweet chocolate chips
*1 package (11-1/2 ounces) milk chocolate chips
*1 jar marshmallow cream
*2 teaspoons vanilla extract
*2 cups chopped walnuts

METHOD
1. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing topping.

2.Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly.
Remove from the heat. Stir in the chocolate chips, marshmallow cream and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.
CHEF’S TIP
*It is precisely in busy families that a sustaining piece of cake at tea time will be particularly welcome.
P.S FOOD BRANDS Like or inbox my Facebook page [Chef Faith] for partnership with THE SUN KITCHEN COLUMN.

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SunKitchen

Thanks giving dinner!

Faith Faith

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I’ve always been a big fan of Thanksgiving. Family and friends, cooking, rainy weather strikes a perfect balance between wading through a pool of your own sweat and feeling as if every bone in your body has been replaced. The occasional potato salad, the coleslaw, the fried chicken or turkey let us face it; the real star here is food.

We’re talking stuffing, gravy, cranberry sauce, mashed potatoes, biscuits, green beans, yams, mac and cheese, malva pudding — I live for it. It’s the best meal of the year. You know it, I know it, and you know who else knows it. My family and I are already preparing and they can’t for a piping hot pile of turkey, gravy, cornbread dressing, cranberry sauce, vegetables, buttermilk biscuits and corn muffins.

ROASTED BIRD
INGREDIENTS
*1/4 pound (1 stick) unsalted butter
*1 lemon, zested and juiced
*1 teaspoon chopped fresh thyme leaves
*1 fresh turkey (10 to 12 pounds)
*Kosher salt
*Freshly ground black pepper
*1 large bunch fresh thyme
*1 whole lemon, halved
*1 Spanish onion, quartered
*1 head garlic, halved crosswise

METHOD
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

CHEF’S TIP
*You can substitute with chicken or gammon.
P.s. Like my facebook Chef Faith for more recipes and feedback. Happy Cooking!

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