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    The Lazy Makoti’s Flavourful Coconut Fish Recipe Is What’s Been Missing From Your Dinner Rotation

    If there’s one thing South Africans love, it’s flavour-packed food and Amarula. And now, thanks to Amarula, The Lazy Makoti, J’Something and home cooks across South Africa(!), we’re able to combine the two. Introducing: The Great Marula Menu cookbook. But what can you expect? It’s simple really… You’ll get delicious recipes like this coconut fish recipe from The Lazy Makoti.READ MORE: Samp & Beans (Umngqusho), Exactly How Your Gran Made It

    The Great Marula Menu is a collaboration between Amarula and passionate home cooks from across South Africa. From tasty lunches to moreish mains, scrumptious desserts and inspired cocktails, each recipe contains either a splash or a generous pour of this world-famous liqueur. It’s a curation of the best Amarula-inspired recipes shared by devoted Amarula fans and is a true reflection of community and a shared love of great flavours.

    READ MORE: Chicken Necks, Feet And Gizzards For A Taste Of HomeThe Lazy Makoti’s Coconut Fish RecipeDine out on this recipe that transforms simple ingredients you probably already stock up on in your weekly grocery haul into a mouth-watering dish you’ll make time and time again.

    The Lazy Makoti’s Coconut Fish Recipe

    The Lazy Makoti

    The Lazy Makoti’s coconut-milk sauce infused with flavours of garlic, ginger, turmeric, paprika and a secret ingredient (Amarula) coats white fish fillets for a delicious comforting meal.

    Prep Time 5 minutes minsCook Time 30 minutes mins

    Course Main CourseCuisine South African

    Servings 4 people

    2 Tbsp Olive oil500 gram Firm white fish fillets1 Onion, peeled and chopped2 Garlic cloves, crushed1 tsp Minced fresh ginger1 Red pepper, diced1 tsp Smoked paprika½ tsp Ground cumin½ tsp Turmeric3-4 Tomatoes, grated 1 can Coconut milk1 tsp Cornflour, slaked in 2 Tbsp cold waterSalt and milled black pepper, to taste¼ Cup Amarula Cream Ethiopian CoffeeTo Garnish¼ Cup Fresh coriander¼ Cup Coconut flakes1 Red chilli, sliced (optional)To ServeRice or rice noodlesGrilled seasonal vegetablesLime wedges
    Heat the oil in a large pan and sear the fish fillets for 2 minutes per side. Remove the fish from the pan and set aside.To the same pan, add the onion and fry until translucent. Add the garlic, ginger and red pepper. Sauté for 2–3 minutes.Stir in the smoked paprika, ground cumin and turmeric, and cook on a low heat for 1 minute.Add the tomatoes and cook for 3–5 minutes.Pour in the coconut milk and slaked cornflour mixture, and bring to a light simmer. Reduce the heat to low, then cook covered for 6–8 minutes. Season to taste with salt and pepper.Remove the lid and stir in the Amarula Cream Ethiopian Coffee and return the fish fillets to the pan, cover and simmer for 6–8 minutes over a low heat.To Garnish

    Keyword coconut, comfort food, dinner, fish, seafood, south african recipe More

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    You Need To Make Our Gingerbread Christmas Pudding Recipe This Festive Season

    It’s time to put a new spin on an old classic. And we’d like to introduce you to this Gingerbread Christmas pudding recipe to help you do just that. You’ll warm up your pud by adding gingerbread spices and then drizzle over a luscious ginger caramel sauce for added wow factor.READ MORE: Try This Tasty Snowy Angel Cake Recipe For ChristmasPhotography: Myles New

    READ MORE: These 6 Healthy Festive Recipes Will Complete Your Christmas Menu

    3 Pre-Made Festive Desserts If You’re Running Low On Time

    While this dessert only requires 25 minutes of hands-on time, we understand you might not have more than 30 mins to spend on making a dessert. Bulk up your dessert station by stocking up on some of these delicious pre-made options from Woolworths.

    Christmas Fruit Pudding

    Looking for a Christmas pudding option sans the booze? We have just the thing for you! This fruit pudding contains no alcohol and is expertly crafted with juicy vine fruit, glacé cherries, roasted almonds and pecan nuts.

    Malva Christmas Pudding

    This locally-made, all-butter pudding with vine fruits combines two SA faves, malva pudding and Christmas pudding. It’s soaked in a creamy malva liqueur with apricots and made with free range eggs. Yum, yum yum!

    Fruit Trifle

    What’s a South African summer celebration without a trusty trifle? This trifle doesn’t skimp on any of your favourite ingredients with layers of fruit compote, jelly, vanilla sponge, custard and fresh whipped cream.

    READ MORE: How To Manage The Festive Sugar Spike This Christmas – For Adults And Kids

    Gingerbread Christmas Pudding

    This decadently spiced pud is topped with a ginger caramel sauce for extra indulgence. Yes please!

    Prep Time 25 minutes minsCook Time 4 hours hrs 30 minutes minsTotal Time 4 hours hrs 55 minutes mins

    Course DessertCuisine British

    Servings 8 peopleCalories 482 kcal

    For The Christmas Pudding175 g Raisins175 g Sultanas100 g Medjool dates, stoned and finely chopped25 g Chopped mixed peel100 ml Apple juice50 ml BrandyButter, to grease150 g Grated apple2 tsp Ground cinnamon 2 tsp Mixed spice2 tsp Ground ginger3 balls Stem ginger/Ginger Preserves, drained and finely chopped 100 g Dark brown soft sugar75 g Treacle75 g Golden syrup100 g Plain flour75 g Fresh white breadcrumbs1 large Egg, beaten25 g Vegetarian suetFor The Ginger Caramel Sauce50 g Caster sugar50 ml Water150 ml Double cream15 g Unsalted butter3 Tbsp Ginger syrup
    For The Christmas PuddingPut the dried fruit, mixed peel, apple juice and brandy into a large non-metallic bowl. Mix, cover and leave to soak overnight at room temperature.Grease a 900ml pudding basin and line the base with a disc of baking parchment. Put a 30.5cm square of foil on top of a square of baking parchment of the same size. Fold a 4cm pleat in the centre and set aside.Add remaining ingredients to the soaked fruit, mixing well. Transfer to the basin and press down. Put the foil and parchment (foil side up) on top and smooth down to cover. Tie a long piece of string securely under the lip of the basin and loop over the top to create a handle.To cook, put a heatproof saucer into a large pan that has a tight-fitting lid. Lower in the pudding and pour in water to halfway up the sides of the basin. Cover with the lid, bring to a boil and simmer for 4½hr, topping up the water as necessary.Remove the pudding from the pan and leave to cool completely. Wrap the entire basin in a layer of clingfilm followed by a layer of foil. Store in a cool, dark place and leave to mature for up to 2 months.For The Ginger Caramel SauceHeat the caster sugar and water in a heavy-bottomed pan, stirring, until sugar dissolves. Turn up the heat and bubble until a deep caramel colour – do not stir, rather swirl the pan. Remove from heat and slowly stir in the double cream, followed by the unsalted butter and ginger syrup (from a stem ginger jar). Return to the heat to dissolve any hardened sugar, stirring. Bubble for a couple of min. Take off heat. Cool slightly and serve warm or at room temperature over, or alongside, the pudding.To Reheat Christmas PuddingRemove clingfilm and foil and re-cover with a new lid as per instructions in steps 2 and 3. Following method in step 4, steam for 1½hr until piping hot in the centre when pierced with a skewer. Remove from the pan and leave to sit for 5min. Remove lid and invert on to a serving plate. Peel off baking parchment and serve with Ginger Caramel Sauce, if you like.

    Tip: Get ahead by making the Ginger Caramel Sauce up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan.
    One serving of Ginger Caramel Sauce is 1 Tbsp. Per 1 Tbsp: 74cals, 0g protein, 6g fat (4g saturates), 5g carbs (5g total sugars), 0g fibre
    Per Serving of Gingerbread Christmas Pudding: 408cals, 5g protein, 4g fat (2g saturates), 83g carbs (68g total sugars), 3g fibre
     

    Keyword Christmas, Classic Dish, dessert, sauce

    Recipes: Meike Beck and Gabriella English | Food Styling: Meike Beck | Prop Styling: Jenny Igglenden | Photography: Kris Kirkham & Myles NewThis recipe was originally published in the November 2018 issue of Good Housekeeping UK More

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    You’re About To Get Addicted To This Rose-and-Raspberry Lemon Tart

    A fresh dessert is always a good idea, especially when it marries flavours that you wouldn’t have imagined coming together. We’ve picked this delectable creation from award-winning Chef Monché Muller‘s book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!READ MORE: This Braai Dessert Is So Simple Even Kids Can Make ItRose-and-Raspberry Lemon Tart from Harvest Table Book

    Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

    Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

    READ MORE: You Need To Try This Easy Air Fryer Milk Tart Recipe ASAP

    Rose-and-Raspberry Lemon Tart

    Chef Monché Muller

    Course Dessert

    Servings 8

    1 Food processor1 Tart Dish
    For the crust180 g Cake flour55 g Icing sugar¼ tsp Salt115 g Cold butter, cubed 1 Egg½ Vanilla extractFor the filling125 g Raspberries 100 g White sugar 3 Eggs125 ml Lemon juice 2 tsp Lemon zest90 g Cold butter, cubed 2 tsp Rose waterFresh raspberries, to decorate
    To make the crust, place the flour, sugar and salt in a food processor. Blend for a few seconds, then add the butter and blend until the mixture becomes crumbly.Add the egg and vanilla and continue pulsing until the mixture starts to come together. Do not overmix.Turn out the pastry dough onto a lightly floured surface and shape into a ball. Flatten slightly to form a disc, cover in cling wrap and refrigerate for 1 hour.Roll out the pastry to a thickness of 5 mm, then place in a greased 22 cm tart dish, trimming off any excess. Cover in cling wrap and freeze for 30 minutes.Preheat the oven to 190°C and place a rack in the centre of the oven. Prick the pastry dough using a fork, line with parchment paper, add baking beans and blind bake for 15 minutes. Remove the beans and paper and bake for a further 15 minutes until golden. Allow to cool completely.To make the filling, blend the raspberries in a blender, then strain through a sieve to remove the seeds.Whisk the raspberry purée with the sugar, eggs, lemon juice and lemon zest in a saucepan. Place over a low heat and stir using a wooden spoon for 1 minute.Add the butter while stirring until well combined. Cook for 5–7 minutes, or until the mixture is thick enough to coat the back of the spoon.Strain the filling through a sieve, add the rose water and stir. Place a sheet of cling wrap directly on the surface and refrigerate for 1 hour.Preheat the oven to 190°C. Fill the baked tart crust with the filling and smooth the top. Bake for 20 minutes, then remove from the oven, cool to room temperature for 1 hour, then refrigerate for 2 hours.Decorate with fresh raspberries to serve.

    Keyword Lemon Dessert, Rasberry

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    Experts Explain If You Should Actually Eat Carbs At Night

    We live in a time when the rules around food are subjective, greatly varying and, as a result, confusing. Some women eat sticks of butter for breakfast; others swear by consuming nothing but fruit. Then there are the people who only eat one meal a day. And through it all, carbs seem to remain the maligned meal group. While we know that carbs in moderation are healthy, is it ever okay to eat carbs at night?Meet the experts: Mbali Mapholi is a clinical and consultant dietician. Reabetjoe Mokoko, also known as Rea The Cooking Dietitian, is a dietician and chef.First, define “night”When we asked experts about the time of day we should consider night-time, they said after dinner. They both agreed that this would be after dinner and before bed. “This period is when your activity levels generally decrease, and your body starts to wind down in preparation for sleep,” explains Mapholi. “The timing can influence how your body processes food, especially carbs, which can affect your energy levels, digestion, and even your weight management efforts.” So before you wonder about potatoes on your supper plate, this discussion won’t cover that. But late-night pies, a quick Oreo or chocolate before bed? Fair game.READ MORE: 5 High-Carb Fruits—And How Adding Protein Or Fat Helps Blood Sugar Does digestion change at night?The answer is a bit more complicated than yes or no. Let’s start by noting that sleep does trigger a change in the way your stomach processes food. According to a Gastroenterology and Hepatology study, there’s less saliva, fewer swallows and peristalsis (the muscle contractions that move food through your digestive tract) slows down.But what about the short period right before bedtime? “Yes, your body’s digestion and metabolism change as the day progresses,” says Mapholi. “Studies show that insulin sensitivity – the body’s ability to manage blood sugar – tends to decrease in the evening. This means that your body may not process carbs as efficiently at night, compared with earlier in the day, potentially leading to higher blood glucose levels and increased fat storage.”READ MORE: “This Is How I Conquered Perimenopause Symptoms And Lost 14KG”How does the body process carbs at night?In short, it processes things just the same as if you’d eaten the popcorn for breakfast. The only difference? Morning carb consumption almost always precedes some kind of activity – something that you’re likely not engaging in at night. “At night, your body processes carbs by breaking them down into glucose, which can be used immediately for energy or stored as glycogen in the liver and muscles,” says Mapholi. “However, due to the reduced insulin sensitivity at night, excess glucose is more likely to be stored as fat if it’s not needed for immediate energy.”Which factors can influence a carby snack after dinner?First, consciously uncouple from the notion that eating carbs is so problematic that you need to axe it after 6pm. “There is nothing wrong with eating carbs at night,” says Mokoko. “There is actually evidence that eating carbs at night can be more beneficial than harmful. It’s been shown to improve sleep and help restore glycogen stores, to feel more energised in the morning.” Also, if you’re diabetic, eating some carbs “is necessary to prevent low blood glucose in the morning,” says Mokoko.Time itHaving said that, a little bit of timing can help you get better sleep. “Eating too close to bedtime can disrupt digestion and sleep,” explains Mapholi. “It’s best to eat at least 2-3 hours before bed to allow your body to digest properly and avoid discomfort.”Pick the right stuffYou knew dieticians would say this, but it bears repeating: “It is more advisable to have what is considered as ‘healthier’ carbs, which are generally the brown carbohydrates that are high in fibre,” says Mokoko. Mapholi agrees. “Opt for complex carbs, like vegetables, whole grains and legumes. They provide a gradual energy release and help maintain stable blood sugar levels.”Consider what you’ve done todayWere you sitting on the couch all day? Or chained to your desk? Depending on your goal, excess carbs might not be necessary. “If you’ve been active throughout the day, your body might handle carbs better at night by replenishing glycogen stores in your muscles,” explains Mapholi.Pick a (reasonable) portionPMS might dictate that you down the entire slab of chocolate or box of doughnuts (fair enough), but if you’re looking to maintain or lose some fat, consider reducing the portion size. “Larger portions of carbs at night can lead to excess calories, which may be stored as fat due to decreased insulin sensitivity,” says Mapholi.Can you eat carbs at night when you’re trying to lose weight?First, consider the factors above and then make your decision. “Eating carbs at night would impact one’s weight loss journey if the carbs you are eating will result in one exceeding their daily recommended calorie intake,” says Mokoko.READ MORE: How Many Carbs Should I Eat If I’m Trying To Lose Weight?Can you eat carbs the night before an endurance race?Alas, a brilliant silver lining! “The carbs consumed at night would help to increase your body’s glycogen stores,” explains Mokoko. In fact, it’s even recommended. “When it comes to activities such as endurance races that have increased energy requirements, ‘carb loading’ is normally recommended to help increase liver and muscle glycogen stores,” she adds.“[The glycogen stores] are essential for sustained energy during prolonged physical activity. Carbohydrate loading, particularly with complex carbs, can enhance performance by providing a slow and steady release of energy throughout the race,” says Mapholi.Can you eat carbs at night with no particular health goal?If you’re not looking to pursue any particular goal, you’ve got wiggle room. “The timing of your carb intake might be less critical,” says Mapholi. “However, it’s still important to maintain a balanced diet and avoid overindulging in carbs late at night, as this could lead to weight gain and disrupt your sleep.”Still, be mindful of what you snack on. “The key message is even if your goal is not to lose weight, it is still ideal to follow healthy eating guidelines that encourage intake of healthier carbs which are high in fibre and would have more nutritional benefits over refined carbs,” suggests Mokoko.One more takeaway, from Mokoko: “The main finding around late-night snacking is that it is generally associated with unhealthy food choices, that are energy dense and low on nutrients,” she says. “Late-night snacking can have positive health effects if we opt for healthier food choices.”The top nighttime snacks, from dieticians“If you find yourself craving a snack at 10 pm, it’s best to choose something light and easy to digest,” says Mapholi. “These snacks combine protein and complex carbs, which can help you feel full without overloading your digestive system.”A small portion of yoghurt with berries

    A slice of whole-grain toast with almond butter or peanut butter

    A small portion of popcorn

    Slices of fresh fruit

    A handful of nutsKeep stashes of these in your cupboard so you don’t feel tempted to Uber Eats your way into a giant burger:

    Who knew lentils could do that? Made with lentil and chickpea flour, this snack is high-protein and gluten-free.

    These chocolate-coated nuggs are vegan, delightful and naturally made. Again, who knew: chickpeas and chocolate!

    Made with plant protein powder, peanut butter and cocoa, these little bites feel indulgent.

    Michelle October

    Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. Find her on Instagram here. More

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    The Grilled Chicken Meal You’ll Be Eating All Summer Long

    Rich in vitamins, high in protein and a great source of minerals, chicken also has a bonus serving of healthy fats to keep you going for longer. Chicken is also incredibly versatile and can be prepared in so many ways – from roasting and air-frying to being braaied. It lends itself really well to far more flavours than beef, making it the perfect addition to any braai.READ MORE: 17 Foods That Fight Spring AllergiesGrilled Chicken Caprese RecipeBelow, find one more chicken recipe to add to your repertoire of healthy and convenient meals to make!

    Grilled Chicken Caprese

    Prep Time 20 minutes mins

    Course dinner, LunchCuisine Italian

    Servings 4Calories 494 kcal

    1 Mixing Bowl1 Serving Platter
    Canola oil for grill grates1 Tbsp Red wine vinegar3 Tbsp Plus 2 tsp olive oil, divided Kosher salt and pepper Small fresh basil leaves1 small Shallot, finely chopped1 cup Corn kernel, from 1 large ear or frozen and thawed470 g Mixed-colour grape or cherry tomatoes, halved 170 6 Boneless, skinless chicken breasts¼ cup Fresh mozzarella, sliced
    Heat grill to medium-high. Clean grill and lightly oil with canola oil. In bowl, whisk together vinegar, 3 Tbsp olive oil and 1/3 TSP each salt and pepper; stir in shallot. Add corn grape tomatoes and toss to combine; set aside. Rub chicken with remaining 2 tsp oil, season with 1/2 tsp salt and 1/4 TSP pepper and grill until cooked through, 4 to 6 mins. per side. Arrange chicken, sliced tomatoes and mozzarella on platter. Spoon corn mixture and any juice from bowl over top, then sprinkle with basil. 

    Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

    Keyword chicken

    Nutrition Facts: About 494 cal, 28 g fat (9 g sat), 26 g pro, 630 mg sodium, 17 g carb, 4 g fibre.READ MORE: This Crispy Apple Chicken Casserole Is Ultimate Comfort FoodMore stories to read… More

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    Cast-Iron Spinach And Artichoke Dip, Perfect For Any Gathering

    Whether you’re hosting your in-laws, colleagues, your former high school mates or self-care Sunday with the girls, this spinach and artichoke dip is easy enough on the palette to be liked by all and is perfect for any gathering.READ MORE: These 7 Delish Pasta Sauces Also Burn Fat And Boost Your HealthSpinach and Artichoke Dip Made Easy

    Cast-Iron Spinach & Artichoke Dip

    Whip up this creamy Spinach and Artichoke Dip for an easy, crowd-pleasing appetiser that’s perfect for game day or a cosy night in.

    Prep Time 45 minutes mins

    Course Side Dish

    Calories 386 kcal

    1 Cast-iron skillet
    Canola oil, for grill grates220 g Cream cheese, at room temp½ cup Sour cream1 tsp Lemon zest plus 3 Tbsp lemon juice1 large Clove garlic, grated56 g Parmesan, grate (About ½ cup), dividedKosher salt and pepper400 g Artichokes, drained and chopped250 g Frozen leaf spinach, thaw and squeezed dry1 small loaf Country bread, sliced3 Tbsp Olive oil
    Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil. In bowl, combine cream cheese, sour cream, lemon zest and juice, garlic, ¼cup Parmesan and ½ tap each salt and pepper. Fold in artichokes and spinach. Transfer to 20 cm cast-iron skillet.  Top with remaining ¼ cup Parmesan and cover with aluminium foil. Place skillet over indirect heat and cook, covered, 10 mins. Remove foil and rotate skillet, keeping over indirect heat; cook uncovered, until bubbling and golden brown, 18 to 20 mins. Remove from grill.Drizzle bread with olive oil and grill on direct heat, turning occasionally, until crisp, about 1 min.  Serve with dip. 

    Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

    Keyword Artichoke, Spinach

    Nutrition Facts: About 386 cal, 28 g fat (12 g sat), 11 g pro, 787 mg sodium, 24 g carb, 2 g fibre. READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed TipsMore stories to check out… More

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    Samp & Beans (Umngqusho), Exactly How Your Gran Made It

    First things first, samp and beans is not the type of dish you can cook when in a hurry. An African staple, with different versions found throughout southern Africa, both dried samp and dried beans need to be soaked before cooking – a process that slashes the cooking process in half. Below, cookbook author and TV chef Liziwe Matloha teaches us how to make this African classic! READ MORE: Chicken Necks, Feet And Gizzards For A Taste Of Home

    About Dinner At Matloha’s by Liziwe Matloha

    In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

    Let’s Make Umngqusho:PS: Seen #GutHealth all over your social media lately and want in? Samp and beans are jam-packed with fibre which is known to aid digestion and improve gut health.

    Umngqusho (Samp & Beans)

    Liziwe Matloha

    Course Side DishCuisine South African

    Servings 4

    1 Casserole Dish
    2 cups Dried samp1 cup Dried sugar beans2 tbsp Chicken stock powder2 Bay leaves3 cups Warm water5 tbsp Butter cut into cubesSalt and ground black pepper to taste
    1. Place the samp and sugar beans in a large bowl. Cover with warm water and leave to soak overnight, or for at least 4 hours. Drain the samp and beans and rinse briefly. Place in a large pot and cover with 3–4 cups water. Place over low heat and simmer for about 40 minutes, until just tender. 2. Drain the cooked samp and beans and return to the pot along with the chicken stock powder, bay leaves and salt and pepper to taste. Add 3 cups (750ml) warm water.3. Cook over low to medium heat for 45–50 minutes, until the samp and beans are soft and tender (add extra warm water if necessary). 4. Stir the butter into the warm umngqusho before serving.

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    Chicken Necks, Feet And Gizzards For A Taste Of Home

    A great source of collagen, chicken feet are touted as skincare’s best kept secret. They consist mostly of connective tissue — skin, cartilage, tendons and bones. Chicken feet may not only improve skin health and appearance, but may help reduce your body’s joint pain. Below, TV chef, author and food editor Liziwe Matloha shows us how to prepare a chicken feet, gizzards and chicken neck mix that might just turn into a regular in your kitchen.Dinner At Matloha’s by Liziwe Matloha

    About Dinner At Matloha’s by Liziwe Matloha

    In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

    Chicken Necks, Gizzards and Feet Recipe“You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.

    Chicken Necks, Gizzards and Feet

    Liziwe Matloha

    Servings 4

    1 Casserole Pot1 Knife
    250g Chicken gizzards250g Chicken necks350g Chicken feet1 Medium Onion, chopped1 tsp Salt2 Tbsp Mild curry powder1 tsp Peri-peri powder1 tsp Dried rosemary, origanum or mixed herbs  1 cube Stock cube Salt and ground black pepper to taste
    Place the gizzards in a pot. Cover with water and add 1 tsp salt. Bring to a boil and cook for 30 minutes, or until just tender. While the gizzards are cooking, place the necks and feet in a separate pot, along with the onion, curry powder, peri-peri powder, dried herbs, stock cube and salt and pepper to taste. Cover with water. Bring to a boil and cook on medium heat for 40 minutes. At the end of the cooking time, add the cooked gizzards to the pot with the necks and feet. Continue cooking for a further 15 minutes (top up with a little boiling water, if necessary), until you have a rich, glossy gravy. Serve with pap or samp.

    “You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.

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