Global Flavours

CHICKEN, BASIL & TOMATO ONE POT ORZO – ITALIAN

Recipe by Krazy Kiwi Kookbox

Ingredients

• 200g orzo
• 400g deboned chicken thighs
• 50g butter
• 15ml olive oil
• 1 garlic clove
• 500ml chicken stock
• 100ml dry white wine
• 150g cherry tomatoes
• 1 tin crushed tomatoes
• 10ml dried mixed herbs
• 2ml red pepper flakes or 1 ml chilli flakes
• 20g basil
• 50g cream cheese
• 50g parmesan
• Salt and pepper

Method

1. Heat a deep pan to medium-high heat with a dash of oil.
2. Season the chicken with pepper and half the mixed herbs.
3. Add the chicken to the hot pan and fry for 3-4 minutes, turning once. Transfer the chicken to a plate and return the pan to heat.
4. Add the garlic and cherry tomatoes and fry for 2 minutes. Shake the pan often to prevent the tomatoes from sticking to the bottom of the pan. Transfer the tomatoes to the plate with the chicken.
5. Return the pan to medium heat and add the butter, remaining mixed herbs, red pepper flakes and the orzo.
6. Fry the orzo for 2 minutes, stirring constantly.
7. Place the chicken in the pan and add the crushed tomatoes and white wine.
8. Rinse the tin with stock and pour into the pan.
9. Stir to lift any stuck-on bits from the bottom of the pan.
10. Add the remaining stock and stir once. Reduce the heat to medium-low and simmer until all the liquid is absorbed and the orzo is tender, but not mushy.
11. Stir in the cream cheese and cherry tomatoes.
12. Shred the basil leaves and add to the pot.
13. Top with grated parmesan and season with more pepper if necessary.

“DEEP-FRIED” CHURROS ICE CREAM – MEXICO

Recipe by Aiden Pienaar

Deep-frying ice cream takes it to a whole new level of deliciousness.
But if you’re not in the mood for all that work, you’ve come to the right place!

Serves: 2

Ingredients

• 250g vanilla ice cream
• 1–2 churros bites, cooled and chopped
• 1 cup cornflakes, crushed
• ½ cup chocolate ganache sauce
• ground cinnamon for dusting

Method

1. Allow the ice cream to soften slightly, just enough to make it easier to mix in the chopped churros. Mix in the churros until well dispersed and then return to the freezer.
2. After about 3 hours, scoop the ice cream into balls as big as you like. I prefer mine about 8cm in diameter. Place them on a tray and return to the freezer to set completely.
3. Meanwhile, put the crushed cornflakes on a plate.
4. When the ice cream balls are hard, remove them from the freezer. Roll them briefly in your hands and then roll them immediately in the cornflakes to coat them completely.
5. Serve immediately with a spoon of chocolate ganache sauce and a dusting of cinnamon, or return them to the freezer for later.

ROASTED PEACH GAZPACHO – SPAIN

Recipe by Mokgadi
Juicy Delicious SA

Serves: 4-6

Ingredients

• 400g peaches, peeled and chopped
• 100g ripe tomatoes, chopped
• 1 red pepper, deseeded and chopped
• ½ cucumber chopped
• 1 chilli finely chopped
• 1 garlic clove, finely grated
• juice of 1 lemon
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 teaspoon sugar
• salt and pepper to taste
• 1 peach, peeled, pitted, and chopped

For the salsa topping (optional)

• 40g cucumber, chopped into small cubes
• 1 teaspoon mint chopped
• 1 teaspoon parsley, chopped

Method

1. Preheat oven to 200°C.
2. Place half of the peaches on a roasting tray and roast them for 15 minutes until slightly browned.
3. Remove the peaches from the oven and allow to cool.
4. Place all the ingredients including the roasted peaches in a blender or food processor and blend until the fruit and vegetables are finely blended.
5. Check and adjust the seasoning to your taste.
6. Spoon into a jar or bowl and allow to chill in the fridge for 2 hours before serving
7. Mix the chopped peach, cucumber, and herbs
8. Serve the gazpacho in glasses topped with peach and cucumber salsa

@juicydelicioussa

BRAAIED MEAT & SOFT-BOILED EGG THAI SALAD – THAILAND

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Cost per recipe: Serves 4 for under R100

Ingredients:

• 4 eggs
• salt and pepper
• 2 handfuls rocket
• 500 ml (2 cups) leftover braaied meat, sliced
• 2 cooked corn cobs, kernels cut off
• 1 spring onion, thinly sliced
• 60 ml (¼ cup) peanuts
• 1 chilli, thinly sliced (optional)
• asian salad dressing, to serve

Method:

1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 5 minutes. Drain and cool under cold running water. Peel the shells off. Cut in half.  Season with salt and pepper.
2. Arrange the rocket, meat, corn and onion on a platter. Scatter with peanuts and chilli (optional). Serve with the dressing.

Tip:

• Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs.