~Written and edited by Veronica Clark ~

Monday, 18 July 2011

Can Can Chickens!

Morning foodie friends! Its time for On the Menu Monday over at Stone Gable. A while back I did a post on one of may favourite coffee table books that happens to be a cookery book called,  A Kitchen Safari (click here for a peek at those table settings in the wild) The post was for Tablescape Thursday at Between Naps on the Porch (always makes me smile) 

 I promised you some recipes from the book. So for today's menu we have...


Chillied up Chilled Melon Skewers

Can Can Chickens

Salad of Roast Aubergine, Tomato and Mint

Three Cheese Bread and Butter Pudding

Hot Ginger plums with Nut Brittle and Cinnamon Cream

Can Can Chickens

4 Chickens
60 ml sea salt
60 ml olive oil
4 cans beer - pick your favourite
4 bay leaves
4 cinnamon sticks
20ml coriander seeds
4 red chillies
20 ml cumin seeds
60 ml Dijon mustard
60 ml Dukkah Spice Blend

and now for the Can Can..

Season chickens with salt and olive oil
Open cans of beer, drink a mouthful of each  ~ no more... I'm watching you!!!
Now divide the bay leaves, cinnamon,  coriander,chillies,and cumin between the four cans of beer. Yes, put them into the cans please.
Place the cans on a baking tray and "sit" a chicken firmly on each can ~ see picture below

Roast in preheated 190 degrees Celsius  oven for 35 minutes
Remove from oven and rub with Dukkah Spice Blend.
Cook for a further 25 minutes on 170 Degrees Celsius
Depending on the size of them chickens of course...
Allow to rest for 10 minutes
Serve as you wish on a platter and sprinkles some more Dukkah spice.

Serves 8 people

Salad of Roast Aubergine, Tomato and Mint

4 Large Aubergines
10 ml salt
1 orange
1 lemon
8 tomatoes ~ blanched,
skins removed and diced
1 red onion~ finely chopped
4 cloves garlic ~ peeled
and thinly sliced
20 ml sesame seeds
125 ml olive oil
10 ml fresh thyme
125 ml fresh mint leaves ~ shredded

Dice aubergines into 2 cm cubes, sprinkle with salt and leave for 15 minutes
Rinse briefly and pat dry with paper towel
Squeeze orange and lemon and set aside
In a bowl mix aubergines, half the tomatoes, red onion,garlic,sesame seeds,olive oil and thyme leaves
Roast on a tray in a preheated oven of 200 Degrees Celsius for 25 minutes or until aubergines are cooked
Remove from oven and place in a glass bowl. Toss with remaining tomatoes,mint, orange juice and lemon juice
Check for seasoning
Serve either hot as a vegetable or cold as a salad

Serves 4

This salad is wonderful with any braai (BBQ)


Three Cheese Bread and Butter Pudding

1 day old baguette
100 g soft butter
180 g parmesan ~ grated
180 g strong white cheddar ~ grated
1,5 litres milk
10 eggs
10 ml salt
5 ml ground black pepper
2 pinches nutmeg
200 g mozzarella ~grated

Cut the bread into 1 cm thick slices, and butter on both sides
Place these in a large, buttered ovenproof dish. Sprinkle with half the parmesan and all the cheddar
Mix together the milk, eggs,salt pepper and nutmeg
Pour this mixture over the bread
Sprinkle with the remaining parmesan and finally the mozzarella
Bake in a pre-heated oven of 180 degrees Celsius for 40 minutes. the pudding will be well risen and nicely brown
Serve immediately before pudding "falls"
Delicious with all roasted meats  and tossed green salad.

Now, do not fret... that is an order!! Should the pudding decide to be rude and "fall" please remember it tastes the same!!! Not to mention the fact that it is going to be chewed and will be thoroughly fallen, so please do not let that deter you in any way to give it a bash!

Now, imagine all of that being served in a setting like this....

...with some visitors, like these....

Bon Appetit

Happy Living


all the images fro A kitchen Safari by Yvonne Short and Dumi Ndlovu

It would make my day if you regaled me with your comments.

Thank you for stopping by.

oh yes and any pics of you doing the can can may be mailed to me at ronnieclark@mweb.co.za...


  1. Well that's an interesting way to cook a chicken!! I like the Salad of roast Aubergine,Tomato & Mint I'm going to try that one. I have a lovely recipe for chocolate chip and brandy bread and butter pudding I will email it to you. I love the mosaic. Have a great day.

  2. thank you Sue.. Looking forward to the recipe which will be great for this weekend when my son plans to have some friends over. Choch chip and brandy sounds right up his tastebud alley!


    goodness even on my own blog I have to comment as anon!!!

  3. Hi Veronica
    visiting you for the first time today from MM.
    Great post - full of the things I love....food, travel, cooking and photography.
    The safari mosaic is stunning.

  4. WOW!! What gorgeous pictures!!

  5. Veronica, This is a beautiful post. The food looks delicious, and the pictures from the safari make an exotic and amazing mosaic.

  6. Mmmmm that sounds good and looks good too. I imagine that eating in surroundings such as those pictured would make the meal one to be remembered!

  7. Amazing...the chickens look pretty cool, doing that can-can number.:)
    Going on a safari is Number 1 on his Bucket List. Last year, No.1 was going to Alaska..our children gave us an Alaskan cruise for our 50th anniv. ...sooo..the safari has now moved up to first spot. :))
    Love your pretty blog.
    Come by to see me, soon.
    xo bj

  8. What beautiful looking dishes in an amazing atmosphere! Couldn't you just imagine dining there under that tree and have such an endless view?

    I liked the post above this one as well...such interesting pieces. I agree about the gold really popping against that charcoal gray wall to.

    Glad I found your blog! I'm following along now.

    Have a wonderful week,


  9. Delicious recipes thanks a lot for share, many times you are out of time and need something that you can make it fast and delicious, not like some supermarkets that make this but is like to eat water...