Goldi-Recipe-Booklet.Pdf
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ways30+ with CHICKEN YOUR GOLDI GUIDE to tasty meals A different chicken recipe for every day of the month Good food and good memories That’s what you will find in Love Chicken! Like all Astral brands, Goldi Chicken is committed to delivering the best products so that you can enjoy delicious meals without having to spend hours in the kitchen. Plus, our handy tips will take the guesswork out of buying, storing and cooking chicken. Whether you’re looking for weeknight dinner ideas or want to impress at your next party, chances are you will find something to inspire you here. Spicy chicken Let’s get cooking! drumsticks Scoring the skin allows the meat to absorb all the flavours and also helps it to cook a little quicker. Serves 6 ¼ cup (60 ml) canola oil and roast for 30 minutes, A leading Southern African poultry producer 3 tbsp (45 ml) vinegar or turning them once or twice. 1 tbsp (15 ml) paprika lemon juice For the salsa, combine Astral was founded in 7 000 hectares’ agricultural 1 tsp (5 ml) cayenne pepper 1 tsp (5 ml) sugar all the ingredients and April 2001 and and industrial land; 1 tsp (5 ml) cumin refrigerate for 15 minutes. ● is a top 100 JSE- ● has four poultry- 1 tbsp (15 ml) mixed herbs Pap To make the pap, add the listed company; processing plants; 3 tbsp (45 ml) vegetable oil 1½ (375 ml) water water and salt to a large ● is represented in four ● processes 5 240 000 10 drumsticks 1 tsp (5 ml) salt saucepan and bring to a boil. Southern African countries; broilers per week; 3 cups (750 ml) maize meal Sprinkle the maize meal on ● ● has more than 4 000 manufactures 1 410 000 Salsa the water, cover and simmer shareholders; tons of animal feed per year; 2 tomatoes, chopped the oven to 180°C. for 15 minutes. Stir with a Preheat ● employs in excess ● uses 850 000 tons of ½ onion, chopped Combine the spices, herbs fork to create a crumbly of 11 453 full-time and maize per annum; and ½ cucumber, chopped and oil, and use to coat texture. If you prefer smooth contract workers; ● operates nine feed mills a handful of fresh the drumsticks. Place the pap, cover and simmer for ● its operations spans in Southern Africa. coriander, chopped drumsticks on a baking tray 30 minutes more. 2 3 Herb dumplings Chicken biryani 80 g butter, cubed 2 cups (500 ml) Serves 6 self-raising flour a handful of fresh Marinade parsley, chopped 1½ cups (375 ml) double- 60 g Cheddar, grated cream yoghurt 4 ⁄5 cup (190 ml) milk 6 garlic cloves 1 egg yolk, beaten 2 cm fresh ginger, grated a handful of fresh Preheat the oven to 180°C coriander, chopped and heat the oil in a cast- 20 cardamom pods, crushed iron dish on the stove. 1 tsp (5 ml) turmeric Coat the gizzards with flour 1 tsp (5 ml) medium and brown. curry powder Add the bacon, onions a pinch of ground cloves and garlic, and cook for 2 green chillies 5 minutes. Stir through the hearts, 8 chicken thighs, halved tomato paste, bay leaves (crush through the bone) and parsley. ¼ cup (60 ml) vegetable oil Pour over the stock and 5 onions, sliced bring to a boil. Reduce the 2 cups (350 g) rice heat and simmer for 1 hour. Add the livers and set aside. For the marinade, blitz all To make the dumplings, the ingredients in a blender. Chicken pie rub the butter into the Score the thighs and pour Serve this rich pie piping hot straight from the oven. flour. Stir in the parsley over the marinade. Cover stir until it starts to simmer. the temperature to 140°C. and 40 g Cheddar. and marinate at room Cover and roast in the oven Spoon out half the chicken, Serves 8 1 tbsp (15 ml) tomato paste Add the milk and knead to temperature for 1 hour for 20 minutes or until the sprinkle half the rice over 2 bay leaves make a dough. Roll into golf- or overnight. meat is tender. the chicken in the dish and 2 tbsp (30 ml) olive oil a handful of fresh ball-sized balls. Preheat the oven to 180°C. Soak the rice in cold water season. Layer the remaining 250 g chicken gizzards parsley, chopped Pack the balls of dough on Heat the oil in a cast-iron for 20 minutes. Bring a chicken followed by the rice 2 tbsp (30 ml) flour 3 cups (750 ml) top of the chicken, brush with dish and fry the onions for saucepan of water to a boil, on top. 250 g bacon, sliced chicken stock egg yolk and scatter over the 30 minutes, stirring often, add the strained rice, bring Scatter with the remaining 2 onions, chopped 250 g chicken livers, remaining Cheddar. Bake until golden. Scoop out half. to a boil and strain. onion. Cover with baking 2 garlic cloves, sliced cleaned, trimmed for 15 minutes or until the Pour the chicken and Remove the chicken from paper, then foil, then the lid. 150 g chicken hearts and chopped dumplings are golden. marinade into the dish and the oven and turn down Bake for 30 minutes. 4 5 Chicken quarters with potato and cabbage Serves 4 salt and pepper and cabbage, and stir ½ cup (125 ml) frozen peas continuously while cooking 2 tbsp (30 ml) vegetable oil until charred. 4 chicken quarters Heat the oil in a saucepan Return the chicken to the 2 tsp (10 ml) chicken spice and brown the chicken. Stir saucepan. Add the bay 1 onion, chopped through the chicken spice leaf and chicken stock, 150 g baby potatoes and set aside. cover and simmer for ¹⁄₃ cabbage, shredded Cook the onion until 15 minutes or until the 1 bay leaf translucent in the same chicken is cooked through. 4 ⁄5 cup (200 ml) chicken stock saucepan. Add the potatoes Season and stir in the peas. No-fuss chicken with crispy potatoes This recipe works just as well with a sauce of chopped herbs and olive oil, if you prefer a lighter, fresher taste. Serves 4 3 tbsp (45 ml) from the oven, smash, Worcester sauce season again and roast for Crispy potatoes 3 tbsp (45 ml) brown sugar 15 minutes more. 40 g butter, melted For the sauce, combine 300 g baby potatoes 6 chicken thighs all the ingredients. salt and pepper and drumsticks Rub the sauce all over the chicken pieces. Tangy sauce Preheat the oven to 180°C. Place on a baking tray 1 tsp (5 ml) vegetable oil Rub the butter into the and roast for 30 minutes ½ onion, chopped potatoes, place on a baking or until the meat is ¼ cup (60 ml) tomato sauce tray and season. Roast cooked through and 1 tbsp (15 ml) vinegar for 45 minutes, remove the sauce is sticky. 6 7 STORING Amasi chicken bake Serves 6 1 whole chicken, cut into ● Always refrigerate pieces (see page 16) or freeze chicken as 1½ cup (375 ml) Amasi soon as possible after 3 garlic cloves, chopped Combine all the ingredients, buying it. 1 cm fresh ginger, grated cover and refrigerate for 1 green chilli, chopped 3 hours or overnight. ● If chicken has defrosted a handful of fresh Preheat the oven to 200°C. and you only want to coriander, chopped Bake the chicken in the cook it the next day, pat 1 tsp (5 ml) garam masala sauce for 40 minutes the meat dry and cover 1 tsp (5 ml) turmeric or until cooked through it with clingwrap or foil 1 tbsp (15 ml) lemon juice and tender. on a plate. Place it on the bottom shelf in the fridge so that it won’t drip on the other food. SHOPPING ● To defrost chicken in a hurry, put the ● Always look for sealed packet in a chicken that have sink full of cold tap an even colour and water. Otherwise leave no bruises. the sealed packet in a bowl in the fridge ● The meat should not to defrost slowly. have a strong smell. ● The packaging should be intact Creamy chicken livers without any tears. Serves 4 Heat the oil in a large ● Make sure that pan and sauté the onion all the pieces are 2 tbsp (30 ml) vegetable oil until soft. frozen. None should 1 onion, sliced Add the garlic and have defrosted and 2 garlic cloves, chopped livers, and cook, stirring there should be 250 g chicken livers, cleaned occasionally, for 5 minutes. no water dripping 1 tsp (5 ml) chicken spice Season with chicken spice, from the packet. a pinch of paprika paprika, salt and pepper. salt and pepper Stir in the soup powder, ● Always check the 1 tsp (5 ml) brown onion cover and cook for 3 minutes. sell-by date. soup powder Pour in the cream and stir ½ cup (125 ml) cream through. Serve warm. 8 9 KEEPING IT CLEAN ● Once chicken has been defrosted, do a pinch of salt not refreeze it. a pinch of onion powder a pinch of cinnamon ● Keep raw chicken a pinch of nutmeg separate from other 2 eggs food, raw and cooked. 200 g pumpkin, cooked and mashed ● Wash your hands, ½ cup (125 ml) milk utensils and surfaces 20 g butter, melted with warm soapy oil, for deep-frying water after working with raw chicken. Heat the oil in a large saucepan over medium heat, ● Always make sure brown the chicken pieces that chicken is cooked in batches and set aside.