Trust me on this — it sounds odd, but it works! Back in December 2008, on a road trip from Pretoria to Cape Town, we stopped in Bloemfontein to visit my Gran’s brother and his wife. They served chicken pie topped with potato chips. My sister and I were sceptical… until the first bite. Crispy, creamy, weirdly perfect — it’s been a delicious memory ever since.

Old fashioned chicken pie with a twist 

Serves 8 

Ingredients

1 whole (1.6kg) chicken, giblets removed
2 onions, chopped
2 cups (500ml) chicken stock
½ cup (125ml) dry white wine (optional)
3 whole allspice berries
3 whole cloves
10 black peppercorns
2 bay leaves
2 Tbsp (30ml) sago
1 Tbsp (15ml) butter
1 egg, beaten
3 Tbsp (45ml) lemon juice
2 hard-boiled eggs, peeled and diced
6-8 slices ham, cubed
Parsley, finely chopped
Salt and milled pepper
80g Chutney or Cheese & onion potato chips, crushed 

Method

1. Place the chicken, onions, stock and wine in a large pot over medium heat.
2. Using a muslin cloth (or clean, thin kitchen cloth) tie together the spices and bay leaves, making a bouquet garni. Add bouquet garni to the pot and simmer with a lid on for 1 hour or until the chicken falls off the bone.
3. Remove the chicken and bouquet garni from the cooking liquid.
4. Add the sago and butter to the cooking liquid and simmer for about 15-20 minutes on a medium-low heat or until the sago is cooked and the sauce has thickened.
5. Preheat oven to 180°C.
6. Shred the chicken and discard the skin and bones.
7. Whisk together the beaten egg, lemon juice and ½ cup of the sauce.
8. Add the chicken and the egg mixture into the sauce and stir.
9. Turn off heat then add diced eggs, ham and parsley. Season.
10. Place the filling into an oven-proof pie dish and top with chips.
11. Bake for about 20-25 minutes until bubbling hot. Serve hot out of the oven with starchy side of choice.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Deconstructed chicken pies with peanut butter

The post Old-fashioned chicken pie with a twist  appeared first on MyKitchen.

The perfect no-fuss midweek meal.

Quick bean nachos

Serves 4 

Ingredients

1 can (410g) four-bean mix, drained and rinsed
1 red onion, chopped
1 tsp smoked or regular paprika
½ punnet (125g) cherry tomatoes, quartered
2 Tbsp chopped fresh coriander or parsley + extra for serving
Salt and milled pepper
300g tortilla chips
150g Cheddar, grated 

Method

1. Combine beans, onion, paprika, tomato and coriander or parsley in a bowl. Season well.
2. Place chips onto a large microwave-safe plate.
3. Top with bean mixture and sprinkle with cheese.
4. Microwave for 3 minutes or until cheese melts.
5. Serve immediately.

Recipe & styling: Lichelle May
Photography by: Fresh Living magazine

Also read: 4 Tips to jazz up your drinks for your summer soiree 

The post Microwave magic: Quick bean nachos   appeared first on MyKitchen.

This sweet chilli butternut salad is the perfect salad for winter. Refreshing and healthy, yet still warm and comforting.

SERVES 4 // PREP TIME 25 min // COOK TIME 1 hr 15 min

INGREDIENTS
1 large butternut
1 tbsp oil
2 tbsp sweet chilli sauce
¾ cup bulgar wheat
1 ½ tsp chicken stock powder
200 g mixed salad leaves
1 block feta, crumbled

METHOD
1. Preheat the oven to 180°C.
2. Peel and halve the butternut. Scoop out the seeds and rinse with water to remove any strings and pieces of butternut. Pat the seedsdry with a paper towel and toss with a drizzle of oil and salt to taste. Place the seeds in an even layer on a baking tray and roast for 5–10 minutes or until golden and starting to pop. Set aside. Turn up the oven to 180°C.
3. Chop up the butternut into bite-sized pieces, toss in oil and sweet chilli sauce and season. Place on a baking tray and roast, turning occasionally, until golden, about 1 hour.
4. Place the bulgar wheat in a pot with 1½ cups water and stock powder. Bring to a gentle boil, then cover with a lid and cook until all the water has been absorbed, about 10 minutes. Turn off the heat and leave the bulgar wheat to steam, covered, for 5–10 minutes. Season and set aside until cool.
5. Layer the salad leaves, bulgar wheat and roasted butternut in a large serving bowl. Top with the crumbled feta and toasted seeds.

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

The post Sweet chilli butternut salad appeared first on MyKitchen.

A traditional tomato soup that you will want in your repetoire to serve hot in winter and chilled in summer.

SERVES 4 // COOKING TIME 135 mins

INGREDIENTS
450g ripe tomatoes, peeled, seeded and chopped
1 cloves garlic, peeled
½ cup basil, plus extra to garnish
1 tbsp tomato purée
½ cucumber, peeled and chopped
2 spring onions, finely chopped
1 small green pepper, seeded and finely chopped
1 tbsp lemon juice
2 tbsp olive oil
Salt and black pepper

METHOD
1. Place the tomatoes, garlic, basil, tomato purée, cucumber, spring onions and green pepper in a blender and blend until smooth.
2. Strain the blended mixture through a sieve into a bowl, pushing through as much as possible.
3. Stir in the lemon juice, olive oil, salt and pepper. Leave to chill for 2 hours in the fridge.
4. Check the seasoning just before serving, as chilling will reduce the strength of the flavours.Spoon into chilled serving bowls and garnish with fresh basil.

The post Gluten-free gazpacho appeared first on MyKitchen.