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Tag: Trending recipe

Trending Recipe: Baked chicken with white wine, garlic and herbs

This chicken baked in a rich white wine sauce flavoured with garlic and herbs is a perfect easy weeknight recipe.

Ingredients

  • 8 chicken thighs skin on and bone in
  • olive oil/butter for frying
  • 3 garlic cloves peeled and finely chopped
  • 1 cup white wine
  • large handful mixed fresh herbs chopped (I used sage, parsley, thyme and rosemary)
  • ½ cup heavy/whipping cream
  • salt & pepper to taste

Instructions

  • Pre-heat the oven to 200°C
  • In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
  • Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
  • Add the chicken back to the pan then season to taste and place in the oven.
  • Allow to bake for 15-20 minutes until cooked through but still juicy.
  • Serve with rice/bread to mop up the juices.

 

Source: simply delicious

Trending Recipe: No Fuss Peach and Apple Shortcake

This delicious shortcake is stunning as a hot dessert, served with ice cream or custard. You’ll be making this one time and time again.

Ingredients

  • 250 g softened butter
  • ¾ cup brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 2 ½ cups flour
  • 2 ½ tsp baking powder
  • 1 can Peaches Sliced in Syrup
  • 1 large Granny Smith apple, peeled and sliced

Instructions

  • Preheat oven to 180°C. In a bowl or food processor beat together the butter, brown sugar, egg and vanilla essence until creamy and well mixed.
  • Add the flour and baking powder and stir or pulse to mix well.
  • With floured hands press 2/3 of the mixture into the base of a 22cm square cake tin lined with baking paper.
  • Drain Peaches and reserve syrup. Place on dough with the apple slices.
  • Dot remaining mixture over the top of the fruit.
  • Bake for 35-40 minutes, until cooked and top is golden. Remove from the oven and allow to cool. While still warm, brush with syrup glaze or leave until cold and dust with icing sugar to serve.
  • To make the syrup glaze, pour the peach syrup into a small saucepan. Bring to the boil and allow to reduce by half.

 

Source: foodinaminute

Trending Recipe: Garlic Butter Juicy Pork Chops

These Garlic Butter Juicy Pork Chops, are so tasty because of the incredible butter sauce.

Ingredients

  • 3 sprigs of thyme
  • 4 cloves of minced garlic
  • 2 tablespoons of butter, melted
  • 2 medium-sized pork chops
  • salt and pepper to your liking
  • tablespoon of olive oil

Instructions

  • First, heat the oven to 190 degrees.
  • Season the pork chops well with salt and pepper, do it according to your liking.
  • Third, make the butter sauce by melting 5 small spoonfuls of butter within the microwave or stove. You can add more butter if you wish.
  • Once it’s melted nicely, add the thyme and garlic (chopped). Stir well, and put aside to rest.
  • Take a cast iron pan , heat the olive oil over medium heat, and once the pan is hot, add your pork chops, and sear them till they have a nice golden brown look. It should take around four minutes per each side.
  • Take the garlic butter mixture and pour over the pork chops, and place the skillet in the oven for about 15 -20 min
  • Take the pan away from the oven, and with a spoon, pour the delicious butter sauce that has left in the pan onto the pork chops before serving.

 

Source: Cookingfrog

Trending Recipe: Fully Loaded Hasselback Potatoes

Hasselback potatoes, baked until crispy on the outside and tender on the inside and topped with all of the flavours of a fully loaded baked potato including melted cheese, bacon, sour cream and green onions.

Ingredients

  • 4 small baking potatoes
  • 4 tablespoons butter, sliced thinly
  • salt and pepper to taste
  • 1 clove garlic, thinly sliced
  • 4 strips bacon
  • 1 cup cheddar, shredded
  • 1/4 cup sour cream
  • 1/4 cup green onions, sliced

Directions

  • Slice the potatoes thinly without cutting all the way through.
  • Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
  • Roast in a preheated 400F/200C oven until crispy on the top and tender in the middle, about 1 hour.
  • Meanwhile cook the bacon until crispy and crumble it.
  • Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
  • Serve topped with sour cream, and green onions.

 

Source: Closet Cooking

Trending Recipe: Easy Mince Pies

These Easy Mince Pies consists of a mouthwatering savoury mince and potato filling, with garlic, chilli and herbs.

INGREDIENTS

  • 15 ml olive oil
  • 1 onion peeled and finely chopped
  • 2 cloves garlic minced
  • 2 bird eye chili finely chopped
  • 1 kg beef mince
  • handful chopped thyme and rosemary
  • 1 can chopped and peeled tomatoes
  • 1 tablespoons tomato puree
  • 1/2 cup good quality beef stock
  • 2 tablespoons brown sugar
  • salt and black pepper to season
  • 1 large potato peeled and chopped in small cubes
  • fresh parsley to season
  • 1 roll puff pastry store bought
  • 1 large egg whisked, for egg wash

INSTRUCTIONS

  • First off, heat the olive oil in a saucepan and saute the onion, garlic and chilli until soft.
  • Add the beef mince and brown.
  • Add the herbs and mix through.
  • Add the tomato can, tomato puree, beef stock, sugar and seasoning. Mix through.
  • Add the potatoes and leave to simmer for 20 – 25 minutes.
  • If you need to reduce a but of the liquid, cook for another few minutes.
  • Remove from heat, add the parsley and set aside.
  • Roll out the puff pastry and use an appropriate cutter to cut the pastry as to line it in the muffin tins.
  • Scoop spoonfuls of mince in the pastry.
  • Top the pies with another disc of pastry, gently brush with egg wash and bake in the oven for 20 – 25 minutes until golden brown at 180 degrees.
  • Serve with a garden salad or roasted vegetables.

 

Source: Aninas Recipes

Trending Recipe: Creamy Cajun Chicken

This creamy Cajun chicken recipe has juicy, golden, pan-fried chicken in a zingy cream sauce. It’s ready in only 30 minutes!

 Ingredients

  • 2 large chicken breasts sliced in half lengthwise
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon + 1 tablespoon Cajun seasoning (use a no or low salt variety)
  • Flour for dredging
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup chicken broth
  • 1 cup heavy/whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste

 Instructions

  • Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
  • Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
  • Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
  • Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
  • Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.

More trending recipes:  Mustard stuffed chicken

 

Trending Recipe: Puff Pastry Cinnamon Rolls

INGREDIENTS

1 Puff Pastry Sheet

1 tbsp. butter, melted

½ c. brown sugar, packed

½ tsp. cinnamon

GLAZE

1 c. powdered sugar

½ tsp. maple extract

¼ tsp. salt

1 tbsp. milk

*Chopped pecans for garnish

INSTRUCTIONS

  • Preheat oven to 180 Degrees
  • Take a sheet of Puff Pastry and place on a lightly floured surface. Roll out about an extra half an inch. Brush the inside of the puff pastry with the melted butter. Sprinkle the brown sugar on the inside of the puff pastry sheet and sprinkle with the cinnamon.
  • Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp butcher knife and cut the puff pastry into 2.5cm rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until puffed and browned.
  • In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Pour the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired.

 

Source: BrownSugar

 

Trending Recipe: Mussels With Garlic And White Wine

The mussels add an incredible briny flavour to the pancetta, shallot, garlic, herbs and wine sauce…with a bit of cream and butter to add some luxuriousness.

Ingredients

  • 8 – 10 slices bread
  • 2 tbsp extra virgin olive oil
  • 30 grams pancetta chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh oregano chopped
  • 1 lb mussels scrubbed and beards removed
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • Juice whole lemon about 1 tablespoon
  • Salt and pepper to taste healthy pinch of both
  • Pinch red pepper flakes
  • 1 tbsp parsley chopped

Instructions

  • Turn grill on medium-high, or pre-heat oven to 230 degrees.
  • Brush one side of each bread slice with olive oil.
  • Grill, or bake, until toasted. Set aside.
  • In a large saucepan, heat 1 tablespoon of the olive oil.
  • Add pancetta and cook until crispy, about 5 – 8 minutes.
  • Add another dash of olive oil to the pan. Add garlic and herbs and saute for about 1 minute.
  • Add mussels and white wine, cover the pan, and steam until the mussels open, about 7 minutes.
  • Carefully remove the lid, and add heavy cream, butter, lemon, salt and pepper, and red pepper flakes – stir with a wooden spoon to incorporate.
  • Place mussels and sauce into serving dish. Discard any mussels that did not open during the steaming process.
  • Garnish with parsley, plus another small pinch of salt, pepper and red pepper flakes.
  • Serve with toasted bread.

 

Source: howtofeedaloon.com

Trending Recipe: Baked Mashed Potato Cakes

INGREDIENTS

(800g) potatoes, peeled and rinsed

2 eggs

2 tablespoons onion, finely chopped

Salt and fresh cracked pepper

1 cup pancetta (or ham, bacon…), diced

2 tablespoons butter

1 tablespoon milk

2 tablespoons chives, chopped

4 tablespoons breadcrumbs

DIRECTIONS

  1. Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.
  2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.
  3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
  4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.
  5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.

 

Notes: You can add grated parmesan cheese on top of the potato cakes.

 

Source: eatwell101

Trending Recipe: Gourmet Stuffed Braai Loaf

Ingredients

Bread:

500g cake flour

2 tsp salt

1 tsp sugar

2 tsp instant yeast

3 tbsp olive oil

300ml tepid water

Olive oil, sea salt and rosemary for topping

 Filling:

150g mature cheddar, grated

200g mozzarella cheese, sliced into about 10 slices

8 Char grilled sweet pepper slices

 Roasted Tomatoes:

250g baby tomatoes

Few cloves of garlic

Sea salt

Olive oil for roasting

Caramelised Onions:

1 large onion, thinly sliced

½ tsp salt

Olive oil for frying

1 tbsp balsamic vinegar

1 tbsp brown sugar

Instructions 

  • Make the dough by mixing the flour, salt, sugar and yeast into a bowl
  • Add the olive oil and water and mix well to bring all the ingredients into a ball of dough
  • Turn the dough onto a lightly floured surface and knead it by pulling, stretching and folding the dough for about 10 minutes until it is a soft dough that bounces back to the touch and feels elastic
  • If the dough is too sticky during kneading, add a bit more flour
  • Roll the dough into a ball and place in a lightly oiled bowl
  • Turn the ball of dough in the bowl so it gets the oiled as well and cover with clingfilm
  • Place in a warm spot for about an hour to hour and a half until it has doubled in size
  • While the dough rises, prepare the tomatoes and onions:
  • Preheat the oven to 200 degrees C
  • Place the tomatoes in an oven proof dish with the garlic, drizzle with some oil and a sprinkle of salt
  • Roast for 30 minutes until blistered, pour off any liquid and set aside
  • Place the onions, salt and olive oil in small pan and fry over a gentle heat for 15 minutes until soft and golden
  • Add the vinegar and sugar and cook for another 5 minutes until caramelised and thickened and set aside
  • Grease a 22cm loose bottomed cake tin
  • Once the dough has risen, punch it down and divide into two
  • Roll out the one piece of dough slightly larger than the tin and place in the tin with the edges slightly up the side of the tin
  • Place the filling on top of the dough, starting with the cheddar then peppers, tomatoes, onions and ending with the mozzarella, leaving 1cm of the edges without filling
  • Roll out the remaining piece of the dough, dab the edges with some water and place over the filling
  • Press the edges of the two pieces of dough together to seal it
  • Press your fingers over the dough and drizzle with some oil and sprinkle with rosemary leaves and salt
  • Let is rise for another 10 minutes and preheat the oven to 220 degrees C
  • Bake for 20 – 30 minutes until well risen and golden brown
  • Knock the top of the bread and if it sounds hollow it is done
  • Let the bread rest for 10 minutes, remove from the tin and let it cool a bit on a wire rack
  • Cut into wedges and eat while still warm

 

Source: Sunday Times Food Weekly

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