My Chicken soup

This chicken soup recipe is my answer for all ailments and I make it once a week or whenever we have some left over roast chicken.

The lengthly process is always the better option - so I'll explain it that way:
I start by frying two cloves of garlic in a large saucepan, and add in two diced carrots. Taking the chicken, pull apart the meat from the bones, the more the better! Don't be afraid to throw in large parts of the chicken, bones and all - this will all add to the overall flavour once finished. About half a roast chicken is best. I lightly heat these ingredients together and then add a litre of water, allow to boil and simmer, softening the chicken. Now turn the heat right down and leave for about two hours. The chicken meat will fall away from the bones and create amazing flavour.

After two hours the broth should be coming together nicely. Remove any bones or unwanted reminisce from the roast chicken, leaving the meat behind. Add a vegetable stock cube and a large splash of chilli flakes as well as a sliced leek. I sometimes add a dollop of chilli rapeseed oil for extra bite.

Bring to the boil again and enjoy while hot.

My simple take on my Mama's fish pie

The perfect comfort food - this is the simple way to create your favourite fish pie - My mother is an amazing cook and when I was traveling this was always my requested homecoming meal upon return. Her version is much better but this is my take on it - a simplified version if you will.

Dice the potatoes into cubes and boil until completely soft, removed from the stove and add a knob of butter, and a cup of milk, along with a large dollop of cream cheese. Mash together and add scallions (spring onions) right at the end. Set aside.

In a frying pan, sauté some prawns in light melted butter, add in two fillets of cooked salmon, flaking them as you go. Mix this together and allow the butter to light fry the fish and prawns.
Throw in a handful of scallions here too, one bunch should suffice over both parts of the dish. The add in a large amount of light cream cheese, maybe three large table spoons (again, one tub of cream cheese should suffice of the two parts of the dish) If it is not creamy enough add some boiling water. Allow this to simmer gently and create a creamy fish sauce.

To serve, combine the two parts and enjoy. Easy! I added fresh peas to the dish giving a splash of green to the plate!

Delicious. But my Mama's is still the best!

Homemade Basil and Cashew nut Pesto

I ran out of pesto recently and decide to just make my own! This is even better than store bought pesto and simple to make. I love having a basil plant in the house to add to dishes whenever needed, so I pulled off about two handfuls of basil leaves, and threw them into a blender with a handful of cashew nuts (usually pesto uses pine nuts but I improvised) two bulbs of garlic, and a big gulp of olive oil.

Blend until smooth and add seasoning - this is amazing on fresh pasta or use a tablespoon in homemade mash potatoes to give the dish some extra flavour.

Chicken bake with African spices

Ok I know, it doesn't look like it's going to taste amazing - but trust me it does!

Before starting anything I soaked a barley and split pea soup mix over night. The following day I cooked up the legumes in some stock and allowed to simmer for a few hours as instructed on the packaging. Two hours before starting the bake I marinated the chicken cubes (about two handfuls of chicken breasts should be enough) in olive oil and spices. I chose an african rub my Mum gave me from Cape Town to remind me of my hometown - it's a mix of cumin, coriander and ajowan. 

Preheating the oven to 200C/Gas 6, I mixed the two together, allowing the barley and split peas and lentils to cover the chicken. I added some of the stock I had cooked the soup mix in, this will help keep the dish moist when in the oven. I then added an additional layer of spices, with some chilli flakes to complete. 

Bake in the oven for 30 minutes and watch it bubble over in the oven. Let it sit before eating - it's the perfect winter evening meal! 

The Perfect Spring Salad

This salad is so simple and quick to make for the perfect lunch or dinner companion.

Mixing rocket leaves and watercress along with other mixed leaves of your choice, I build up the base of the salad. I added lentil salad sprouts, sliced spring onions and finely sliced radishes. Add a generous dash of olive oil and balsamic reduction for the finishing flavour.

Easy, but delicious.