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...

 Menu

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....

I will also be joining Mosaic Monday at Dear Little Red House!

Bon Appetit

Happy Living

Veronica
xxx

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...