So meanwhile….. there I am, with my dishcloth, having an exclusive photo shoot with Avocado Magazine in my sister-in-laws kitchen. Thanks to Sasha Zambetti, Editor of Avocado who assisted me in making my favorite two indulgent dishes, ‘Creamy Paprika Pene Chicken’ (oooh I just love this dish) and my mother's legendary, ‘Bread Pudding’, a real sweet family treat to end off any meal.
By no means was I the ‘Naked Chef’ or Jamie Oliver, but I know even they would have been impressed. I couldn’t help grinning as I watched Sasha and her crew devour both dishes! (must have been good!). Next time I should invite master Chefs, Tinus Pretorius and Nigella for a cook-off… what do you think???
Chicken Pasta
A family favourite in the Heroldt household
Serves: 4 - 6
Time: 25 minutes
Ingredients:
350g penne pasta
8 - 10 chicken drumsticks
20g butter
15ml paprika
250ml chicken stock
100ml chopped parsley
250ml cream
1 green pepper, deseeded and sliced into strips
Method:
1. Boil the pasta in salted water according to packet instructions.
2. Wash and dry the chicken drumsticks, then fry them in an electric frying pan in a little butter until all sides are crispy and golden brown.
3. Sprinkle over the paprika and cook with the chicken for a few seconds before adding the stock. Cover and simmer until the chicken is tender, adding a little water if the dish becomes dry.
4. When the chicken is cooked, add the parsley, cream and green pepper and simmer for another 5 minutes.
5. Add the pasta, mix well and season with salt and pepper.
Bread and Butter Pudding
The crispy topping puts this bread and butter pudding in it’s own legendary category!
Serves: 8 - 10
Time: 1 hour, 15 minutes
Ingredients:
10 thick slices white bread
60ml sugar
1 litre milk
30ml butter or margarine
3 eggs
5ml vanilla essence
Crust:
115g butter or margarine
200g sugar
egg
5ml vanilla essence
Method:
1. Preheat the oven to 180°C.
2. Cut the crusts off all of the slices of bread, then cut the bread into cubes. Arrange the cubes in a large baking dish.
3. Melt the butter and add the milk to the melted butter. Add the eggs and the vanilla essence and pour over the bread pieces. Leave to soak for about 15 minutes before baking for 40 minutes, or until set.
4. Make the crust: beat the butter, sugar and eggs together. As soon as the pudding is out of the oven spread the mixture over the whole pudding. Place it back into the oven and bake for another 20-25 minutes until golden brown on top.
5. Serve hot with custard or ice cream.
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