Author: Simplebutsplendid

Garlic butter brioche rolls

Brioche garlic butter rolls

On our latest visit to South Africa, we were very lucky to have a home made potjie! A Potjie is a traditional South African stew that is cooked over an open flame in a potjie kos pot which is basically a rounded cast iron pot not unlike a cauldron. My brother in law has a signature oxtail potjie that is just epic!

To go with this meal I baked up some soft buttery brioche rolls for mopping up all of the unctuous gravy! The rolls come together very easily but do need some time to rest and rise.

Let’s get cooking…

Start by combining flour, yeast and salt in a bowl. Add milk, honey, egg and butter then mix until a smooth dough forms, about 4-5 minutes. If you have one, this step is easily done in a stand mixer.

Once dough forms, cover and allow to rest from 15 minutes upwards to rise. Combine the butter filling ingredients together and set aside.

Dust a work surface with flour then roll out your dough into a large square, spread the flavoured butter all over the square and cut into 12 strips using a pizza cutter. Roll each strip into a cylinder, like a swiss roll and lay into a baking dish

Allow the rolls to rise for a further 30 minutes then bake for 18-25 minutes until golden. Serve while warm.

Brioche garlic butter rolls
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Brioche garlic butter rolls

Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 3 ¼- 3 ½ cups flour

  • 1 packet instant yeast

  • ½ tsp salt

  • 1 cup warm milk

  • 3 tblsp honey

  • 4 tblsp softened butter

  • 1 large egg

  • Garlic butter for filling

  • 6 tblsp butter

  • 3 tblsp crushed garlic

Directions

  • Combine flour, yeast and salt in a bowl. Add milk, honey, egg and butter then mix until a smooth dough forms, about 4-5 minutes. If you have one, this step is easily done in a stand mixer
  • Once dough forms, cover and allow to rest from 15 minutes upwards to rise.
  • Combine the butter filling ingredients together and set aside
  • Dust a work surface with flour then roll out your dough into a large square, spread the flavoured butter all over the square and cut into 12 strips using a pizza cutter.
  • Roll each strip into a cylinder, like a swiss roll and lay into a baking dish
  • Allow the rolls to rise for a further 30 minutes then bake for 18-25 minutes until golden. Serve while warm

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lobster thermidor

Lobster Thermidor

Whenever my hubby’s birthday rolls around I try to cook him a super special meal. This year we feasted on Lobster thermidor. He has never had this dish before and been wanting to try it ever since we saw a huge sizzling thermidor pass us in a very fancy restaurant.

It may look and sound extravagant but this is a very simple dish to prepare.

Let’s get cooking…

Start by removing the lobster meat from the shells. Give the shells a steam in boiling water to turn them pink. Place on an oven tray then set aside.

Melt butter in a large pan, add in the shallots and cook for 2-3 minutes then add the garlic and stir until fragrant, about 30 seconds. Add in the flour and stir it into the butter. Allow it to cook and brown for 2-3 minutes.

Add in the brandy and allow it bubble vigorously. Add the milk and mustard and mix often to allow the sauce to thicken but not burn. Remove from the heat, add the cream, parmesan and salt and pepper to taste.

Chop the lobster meat into large chunks and add the meat to the sauce, stir well and then spoon the mixture into the shells.

Bake in 180C oven for 20 minutes until bubbling.

Lobster Thermidor
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Lobster Thermidor

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 4 lobster tails split in half

  • 2 tblsp butter

  • 2-4 minced shallots

  • 1 tsp crushed garlic

  • 2 tblsp corn starch

  • 2 tblsp brandy

  • ¾ cup milk

  • ¼ cup heavy cream

  • 1 tblsp Dijon mustard

  • 100g grated parmesan

  • Salt

  • Pepper

Directions

  • Start by removing the lobster meat from the shells. Give the shells a steam in boiling water to turn them pink. Place on an oven tray then set aside.
  • Melt butter in a large pan, add in the shallots and cook for 2-3 minutes then add the garlic and stir until fragrant, about 30 seconds.
  • Add in the flour and stir it into the butter. Allow it to cook and brown for 2-3 minutes.
  • Add in the brandy and allow it bubble vigorously. Add the milk and mustard and mix often to allow the sauce to thicken but not burn.
  • Remove from the heat, add the cream, parmesan and salt and pepper to taste.
  • Chop the lobster meat into large chunks and add the meat to the sauce, stir well and then spoon the mixture into the shells.
  • Bake in 180C oven for 20 minutes until bubbling

Simplebutsplendid
coq au vin

Coq au vin

Coq au vin is the perfect wintery dinner, it has all the deep rich flavours of the wine and slow cooking but can actually come together relatively quickly.

I make a few small substitutions to the classic recipe but there is no compromise on flavour! I have left out the bacon and brandy.

Let’s get cooking…

Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the chicken thighs, about 3 minutes per side to get it really caramelised.

Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.

Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.

Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the chicken and mushrooms back into the pan.

Bring to the boil and then cover. Bake in a 180C oven for 1 ½ hours, checking every 30 minutes to see if the liquid needs to be topped up.

Serve over creamy mashed potatoes.

Coq au vin
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Coq au vin

Servings

2

servings
Prep time

10

minutes
Cooking time

2

hours 

Ingredients

  • 4 chicken thighs

  • 2 carrots, diced

  • 2 ribs celery, diced

  • ½ large onion, diced

  • ½ punnet chestnut mushrooms, quartered

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 tsp dried parsley

  • 1 tsp red pepper flakes

  • 1 tblsp tomato paste

  • 2 bay leaves

  • 2 tblsp olive oil

  • 2 tblsp cornflour

  • 1 cup water

  • 1 cup red wine

  • Salt

  • Pepper

Directions

  • Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the thighs, about 5 minutes per side to get it really caramelised.
  • Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.
  • Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.
  • Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the chicken and mushrooms back into the pan.
  • Bring to the boil and then cover. Bake in a 180C oven for 2-2 ½ hours, checking every 45 minutes to see if the liquid needs to be topped up.
  • Serve over creamy mashed potatoes.

Simplebutsplendid
Strawberry hungarian tart

Strawberry hungarian tart

If you are looking for a quick and simple baking project for the weekend these Hungarian tarts are a winner. They have just the right amount of sweetness and are vegetarian.

Let’s get cooking…

Cream the butter and sugar together. Add in the cooking oil and vanilla and beat well.

Stir in the beaten egg and lastly add in the sifted flour and baking powder.

Mix everything together gently until you get a sift dough.

Divide it into thirds and spread two thirds of the dough into a greased baking tray. Top the base with softened jam and then grate over the remaining one third of the dough.

Bake at 180C for 30 minutes.

When cooked dust the top with icing sugar whilst hot. Allow to cool for 15 minutes then cut into squares.

Swap…

Use gluten free flour to make this a gluten free dish.

Strawberry hungarian tart
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Strawberry hungarian tart

Servings

6-8

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 125g butter

  • 2 tblsp vegetable oil

  • 1 egg, beaten

  • 2 tsp baking powder

  • 2 tblsp castor sugar

  • 1/2 tsp vanilla

  • 2 cups flour, I used gluten free

  • 3 tblsp strawberry jam or any other flavour

Directions

  • Cream the butter and sugar together. Add in the cooking oil and vanilla and beat well.
  • Stir in the beaten egg and lastly add in the sifted flour and baking powder.
  • Mix everything together gently until you get a sift dough.
  • Divide it into thirds and spread two thirds of the dough into a greased baking tray. Top the base with softened jam and then grate over the remaining one third of the dough.
  • Bake at 180C for 30 minutes.
  • When cooked dust the top with icing sugar whilst hot. Allow to cool for 15 minutes then cut into squares.

Simplebutsplendid
chicken marsala

Chicken Marsala

There is nothing better than the rich buttery flavours of chicken marsala for a special night in. It is a simple dish to bring together but one that will truly make the person you’re cooking it for very happy.

The first time I cooked this for my husband was on a day that he returned home from his very first over night work trip. He had been away for 3 days and returned on a very cold winter evening so boy was he happy to come home to this meal. He loved everything about the dish and we both agreed this was a keeper.

Let’s get cooking…

Toss the chicken in salt, pepper and flour. Heat some oil in the pan and fry chicken until golden but not fully cooked through. Remove the chicken from the pan and add in the butter.

Once the butter melts, add in the onions, allow to cook until translucent then add in the mushrooms. Cook until the mushrooms start to release it’s liquid then add in all the other liquids and bring to a boil.

Add the chicken back to the pan and simmer until the sauce is reduced by half, approximately 10 minutes.

Serve on a bed of creamy mashed potatoes.

Chicken Marsala
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Chicken Marsala

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 2 chicken fillets, cut into large strips

  • Salt

  • Pepper

  • 2 tblsp flour for dredging

  • 4 tblsp olive oil

  • 2 tblsp butter

  • 1 punnet chestnut or mixed mushrooms

  • ½ onion, diced

  • 2/3 cup marsala wine

  • ½ cup water

  • ½ cup coconut milk

Directions

  • Toss the chicken in salt, pepper and flour
  • Heat some oil in the pan and fry chicken until golden
  • Remove the chicken from the pan and add in the butter.
  • Once the butter melts, add in the onions, allow to cook until translucent then add in the mushrooms.
  • Cook until the mushrooms start to release it’s liquid then add in all the other liquids and bring to a boil.
  • Add the chicken back to the pan and simmer until the sauce is reduced by half, approximately 10 minutes
  • Serve on a bed of creamy mashed potatoes

Simplebutsplendid
Deli style potato salad

Deli style potato salad

One of my favourite accompaniments to a braai AKA BBQ is a creamy potato salad. While the traditional potato salad is delicious, I like to change things up a bit and this deli style potato salad does just that.

It is still creamy but has the added tang of capers and crunch of mild spring onions.

Let’s get cooking…

Start by boiling the potatoes in salted water until just tender.

While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.

When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs.

Deli style potato salad
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Deli style potato salad

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 3 large potatoes, diced and boiled until fork tender

  • 1 tblsp capers, chopped

  • 3 spring onions, finely chopped

  • ¼ bell pepper, finely diced

  • 4-6 tblsp mayonnaise

  • 2 tblsp plain greek yoghurt

  • 1 tsp dried dill, 1 tblsp fresh dill

  • 1 tsp dried parsley, 1 tblsp fresh parsley

  • 1 tsp paprika

  • ½ tsp Dijon mustard

  • Salt

  • Pepper

  • 2 boiled eggs, quartered

Directions

  • Boil potatoes in salted water until just tender.
  • While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.
  • When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs

Simplebutsplendid
south african melktert

South African melktert

One of the most famous desserts to come out of South Africa is the milktart or more commonly known as melktert. This simple dessert is made with common store cupboard ingredients and is utterly delicious.

Let’s get cooking…

Blitz the biscuits in a food processor until fine crumbs then add butter. Place into a tart pan and press in to line the pan. Allow to set in the freezer while making the filling.

Heat milk, vanilla and condensed milk stirring constantly until the condensed milk dissolves. Whisk egg whites to a soft peak and set aside. Whisk egg yolks with corn starch, water and salt. When the milk boils remove from the heat and slowly add the egg yolk mixture stirring vigorously.

Return the pot to the heat and whisk until the mixture thickens, about 10-15 minutes. Add egg whites and whisk until combined. Pour the filling into the pie shell, sprinkle with cinnamon and refrigerate until set, about 2 hours.

Swaps…

Can be made completely dairy free by using plant based milk, I find oat milk works well and dairy free condensed milk.

South African melktert
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South African melktert

Servings

8-12

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 200g rich tea biscuits

  • 150g melted butter

  • 700ml full cream milk

  • 1 tin condensed milk

  • 2 tsp vanilla extract

  • 2 eggs, separated

  • 50gm corn starch

  • 50 ml water

  • Cinnamon to decorate

Directions

  • Blitz the biscuits in a food processor until fine crumbs then add butter
  • Place into a tart pan and press in to line the pan
  • Set in the freezer while making the filling
  • Heat milk, vanilla and condensed milk stirring constantly until the condensed milk dissolves
  • Whisk egg whites to a soft peak and set aside
  • Whisk egg yolks with corn starch, water and salt
  • When the milk boils remove from the heat and slowly add the egg yolk mixture stirring vigorously
  • Return the pot to the heat and whisk until the mixture thickens, about 10-15 minutes
  • Add egg whites and whisk until combined
  • Pour the filling into the pie shell, sprinkle with cinnamon and refrigerate until set.

Simplebutsplendid
plaited chicken pie

Chicken plait pie

This is a really wholesome chicken pie recipe that looks fancy enough for entertaining and tastes delicious!

The filling is a little less liquidy because the pie is free form but the spiciness really gives it an added kick.

Let’s get cooking…

Brown chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.

Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the milk powder and allow it cook out for 2-3 minutes. Add in the stock, lemon juice and water and bring to a boil.

 The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat.

Place the puff pastry onto baking paper and fold into thirds to identify 3 equal parts of the pastry. Place the filling into the middle third then cut the left and right pieces of pastry into strips diagonally towards the outer edge.

Start folding each strip of pastry over the filling alternating between the left and the right side so that it starts to resemble a plait. Once fully plaited transfer to a sheet pan.

Brush with milk and bake at 180 for 35-40 minutes until golden

Serve with a crisp salad

Chicken plait pie
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Chicken plait pie

Servings

4-6

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 500g chicken thigh, diced

  • ½ onion, diced

  • 1 bell pepper, diced

  • 1 tsp ginger and garlic paste

  • ½ lemon, juiced

  • 1 tsp peri-peri seasoning

  • 2 tblsp milk powder

  • 1 tsp dried thyme

  • 1/2 cup water

  • 1 stock cube

  • Salt

  • Pepper

  • Oil

  • Puff pastry, I used readymade

Directions

  • Brown chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.
  • Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the milk powder and allow it cook out for 2-3 minutes
  • Add in the stock, lemon juice and water and bring to a boil.
  • The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat
  • Place the puff pastry onto baking paper and fold into thirds to identify 3 equal parts of the pastry. Place the filling into the middle third then cut the left and right pieces of pastry into strips diagonally towards the outer edge.
  • Start folding each strip of pastry over the filling alternating between the left and the right side so that it starts to resemble a plait. Once fully plaited transfer to a sheet pan.
  • Brush with milk and bake at 180 for 35-40 minutes until golden
  • Serve with a crisp salad

Simplebutsplendid
roasted lamb sandwich

Roasted lamb sandwiches

It’s almost Christmas and in South Africa that means summer holidays with beach days and picnics. My favourite part of our family picnics growing up were always these gorgeously tender and juicy roasted lamb sandwiches!

It is fresh, bright but packed with flavour from the lamb, onions and garlic mayo.

Let’s get cooking…

Start by cooking the lamb, any tender cut will do. I have used lamb leg steaks as it is quite tender but if you do use a tougher cut then adjust the cooking time.

Season the lamb with all the spices and marinate for 30 minutes.

Heat oil in a frying pan and add in the lamb with ¼ cup of water, reduce the heat to low and simmer covered. This will allow the chops to steam so that the meat becomes meltingly tender without becoming dry. Steam the lamb for 30-45 minutes, depending on how thick your chops are.

Once the lamb begin to get tender, scatter the onion rings over the top and cover. Cook for a further 20 minutes, tossing the onions and the chops together so that the flavours mix together.

Once tender when pricked with a knife and the onions are golden, turn off the heat and allow to cool before slicing into thin strips.

For the assembly, mix the mayonnaise and crushed garlic until smooth. Spread 2 slices of soft, fresh bread or rolls (halved), with the mayonnaise. then lay down the slices of lamb, top with onions, lettuce and thin slices of tomato.

Swaps…

You can make this vegetarian by using thinly fried tofu, soya or even haloumi.

If you don’t like lamb, thinly sliced roast beef or chicken would work also.

Roasted lamb sandwiches
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Roasted lamb sandwiches

Servings

2

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • Lamb

  • 500g lamb leg steaks (about 4)

  • 1 tsp curry powder

  • ½ tsp garam masala

  • ½ tsp salt

  • ½ tsp pepper

  • 1 tsp ginger and garlic paste

  • ¼ tsp turmeric

  • 1 tblsp olive oil

  • 1 large onion cut into rings

  • Sandwich

  • 4 slices of good quality soft bread or 2 soft rolls

  • 2 cloves of garlic, crushed

  • 4 tblsp mayonnaise

  • 2 leaves of lettuce

  • 1 tomato, cut into paper thin slices

Directions

  • Start by cooking the lamb, any tender cut will do. I have used lamb leg steaks as it is quite tender but if you do use a tougher cut then adjust the cooking time.
  • Season the lamb with all the spices and marinate for 30 minutes.
  • Heat oil in a frying pan and add in the lamb with ¼ cup of water, reduce the heat to low and simmer covered. This will allow the chops to steam so that the meat becomes meltingly tender without becoming dry. Steam the lamb for 30-45 minutes, depending on how thick your chops are.
  • Once the lamb begin to get tender, scatter the onion rings over the top and cover. Cook for a further 20 minutes, tossing the onions and the chops together so that the flavours mix together.
  • Once tender when pricked with a knife and the onions are golden, turn off the heat and allow to cool before slicing into thin strips.
  • For the assembly, mix the mayonnaise and crushed garlic until smooth. Spread 2 slices of soft, fresh bread or rolls (halved), with the mayonnaise. then lay down the slices of lamb, top with onions, lettuce and thin slices of tomato.

Simplebutsplendid
Asian butterflied turkey thigh roast

Asian butterflied turkey thigh roast

With Christmas festivities being smaller this year it makes sense that the usual traditions would be scaled down also. This definitely doesn’t mean skimping on the turkey! Cooking a whole bird is not practical for small groups so I have found that turkey thighs are a huge win!

Smaller groups also allow for a bit more variation in flavours because you’re likely to have fewer picky eaters, etc.

I have created a turkey thigh roast that is filled with Asian flavour right throughout as a result of the butterflying.

Let’s get cooking…

Start by butterflying the turkey thigh join, basically you need to cut along the bone so that the meat pulls away from the bone so that you end up with a flat piece of meat. Then season both sides with salt and pepper.

In a pestle and mortar, crush together the basil and spring onion until paste like, then add in the ginger and garlic, mayonnaise and spice blend and mix thoroughly. Spread half the mixture evenly over the inside of the turkey thigh and the remaining half over the skin.

Roll the meat into a log, skin side up and place in a roasting dish so that it fits snugly. Roast at 170C for 1 ½ to 2 hours depending on the size of the joint, basting every 30 minutes.

Asian butterflied turkey thigh roast
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Asian butterflied turkey thigh roast

Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 

Ingredients

  • Asian spice blend

  • 1 tblsp Paprika

  • 1 tsp Sesame seeds

  • ½ tsp ground Cumin

  • ½ tsp ground Coriander

  • 1 tsp ground Garlic

  • 1 tsp Szechuan pepper corns

  • 1 tsp Sugar

  • 1 tsp ground Ginger

  • 1 tsp ground Chilli

  • Turkey

  • 1 turkey thigh, butterflied

  • Salt to taste

  • Pepper

  • 1 tblsp of spice blend

  • ¼ cup loosely packed Basil

  • 3 Spring onions, roughly chopped

  • 2 tblsp mayonnaise

  • 1 tsp Ginger and garlic paste

Directions

  • Start by butterflying the turkey thigh join, basically you need to cut along the bone so that the meat pulls away from the bone so that you end up with a flat piece of meat
  • Then season both sides with salt and pepper
  • In a pestle and mortar, crush together the basil and spring onion until paste like, then add in the ginger and garlic, mayonnaise and spice blend and mix thoroughly
  • Spread half the mixture evenly over the inside of the turkey thigh and the remaining half over the skin
  • Roll the meat into a log, skin side up and place in a roasting dish so that it fits snugly
  • Roast at 170C for 1 ½ to 2 hours depending on the size of the joint, basting every 30 minutes.

Simplebutsplendid