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Try This Delicious Heritage Day Recipe from Sense Of Taste Chef School

The Sense of Taste Chef School is one of Cape Town’s most dynamic and personalised chef schools and by enrolling here, you will be equipped with the essential skills, passion and confidence to build a successful career as a professional chef. Follow the link to find out more about their courses: www.senseoftastechefschool.com.

They’ve shared with us a delicious Heritage Day recipe to try at home. Get it below.

Braaied Chicken Leg & Thigh (Hind Quarter ) Deboned and stuffed with Grabouw Boerewors

Recipe is per chicken hindquarter

Ingredients for Boerewors Stuffed Chicken Hindquarter  

  • 1 x Chicken hindquarter per person (free range if possible)
  • Each hindquarter needs to be deboned without cutting deeply into the flesh and skin – this is similar to French trimming
  • 100 g Grabouw Boerewors per chicken hindquarter (casing must be taken off the Boerewors)
  • Piping bag to pipe the Boerewors meat into the Chicken – if you don’t have a piping bag – simply fill the chicken cavity neatly with the boerewors meat.
  • A Good glug of local extra virgin olive oil per chicken hindquarter (we like Morgenster EVO)
  • Oryx Salt and Pepper to season
  • A handful of freshly chopped Parsley per Chicken Hindquarter
  • A good squeeze of Lemon Juice per Chicken Hindquarter
  • Some string for Trussing
  • Then you are ready to braai – remember you want a crispy browned chicken skin – don’t rush the braaiing – take slowly so that your chicken is properly cooked

Method and Preparation for Grabouw Boerewors Stuffed Chicken Hindquarter  

  • Wash your Chicken Hindquarter and pat dry with Paper towel
  • Then Debone your chicken leg and thigh – be careful to keep the thigh and leg as one piece
  • Pipe the Boerewors into the cavity of the Chicken if you don’t have a piping bag – simply fill the chicken cavity neatly with the boerewors meat.
  • Season the chicken generously with Oryx salt and pepper
  • Place on the braai and braai until chicken is cooked and skin is nicely crisp and charred
  • When serving, Drizzle with Olive Oil & squeeze of lemon and sprinkle with the parsley

Traditional Pap

  • Simply prepare the pap according to the packets instructions – remember you want a firm pap
  • Grease a baking tin (at least 5 cm deep) – put the pap in there and allow to set
  • Then cut into squares – dipping flour, dip in egg mix and crumb with bread crumbs and crushed Kellogg cornflakes – remember to season your crumbs with Oryx Salt and Pepper
  • Then you will braai your pap squares

Chakalaka is a favourite South African vegetable relish that is served with just about anything from meat, bread, pap, mashed potato and with stews. Chakalaka epitomises the South African Heritage.

Depending on where you come from recipes vary and Chakalaka recipes can be a close kept family secret. There is no right or wrong way to make your Chakalaka and most people have a preferred method of how fine to chop the veggies, how spicy to make it or even what to put in it.

Chakalaka is delicious as a flavouring for stews and side relish and you can make it in advance and store it in the fridge.

  1. Heat ½ a cup of canola oil in a pot over a medium heat.
  2. All chopped = Add 1 onion, 2 green peppers, 1 or 2 chillies, 2 cloves of garlic and 1 tablespoon Hot Curry Powder and sauté until the onions are soft. You can use you own Masala Blend or simply Rajah – they do a great curry powder
  3. Add 4 x diced carrots, 6 x diced tomatoes and a tin of baked beans in tomato sauce.
  4. Mix well and allow to simmer on a medium heat for 15 minutes, stirring occasionally.

Happy Cooking and happy Heritage Day!