AT LAST! The F1 season has finally started. You don’t want to miss a second of this season opening race, the only problem is SUNDAY LUNCH. Being the typical South African family, Sunday lunch is associated with, as the Afrikaans people would say “rys, vleis en aartappels”.
That means hours in the kitchen and a possibility of missing the very first Formula 1 race of the year. Well, your problems are solved. Relax, watch the race, with no guilty conscience. This easy recipe will allow you to rustle up a scrumptious lunch in no time – which can be served with rice and perhaps a fresh side salad – in no time at all.
Serves: 4
Ingredients:
- 375g left over chicken or 4 cooked chicken joints (you can even buy them at your local supermarket already cooked)
- 1 green or red pepper (or half and half) – halved, de-seeded and shredded
- 1 cup button mushrooms, trimmed and sliced
- 1 rounded tablespoon of flour (Maizena)
- 60g butter
- 150ml milk
- 1 teaspoon salt
- freshly milled black pepper
- 150ml cream
- 250ml chicken stock
Method:
- Remove any skin and bones and cut the chicken flesh into chunky pieces.
- Melt the butter in a frying pan.
- Add the prepared green pepper and sauté gently for five minutes to soften.
- Add the sliced mushrooms and fry for a further few minutes.
- Draw the pan off the heat and stir in the flour.
- Gradually stir in chicken stock and then the milk.
- Replace the pan over the heat and cook until the mixture thickens and comes to the boil, stirring all the time.
- Add the cream and stir through.
- Season with salt and pepper.
- Add the pieces of chicken and heat through gently.
- Serve with rice and a quick green salad.
