Baked paté as good as it gets! Serve warm as a nutritious light meal with mashed potato and steamed vegetables or snack-style, either warm or cold, with favourite pickles or pickled vegetables, sweet chilli sauce and olives. Be sure to also try Carolié’s Chicken Liver Pâté With Bacon & Port.
If the idea of roasting a whole turkey is not appealing to you, this recipe for brined and stuffed turkey breast roast is just the thing. No trussing or fancy carving needed. If you do ever decide to tackle a whole turkey, be sure to read my post How To Truss Poultry and How To Carve Poultry for step-by-step instructions.
Turkey breast roast or rolled turkey breast (about 2,5 kg)
Oyster sauce to baste
60 ml coarse salt (or if using table salt only use 30 ml)
60 ml brown or yellow sugar
1 litre cold tap water
30 ml lemon juice
125 g couscous
125 ml hot vegetable or chicken stock
100 g dried fruit, cut into small pieces (dates, raisins, apricots, cranberries, etc.)
250 ml black rooibos tea
50 g nuts, finely chopped (pecan, almonds or peanuts)
10 ml lemon rind
15 ml lemon juice
15 ml fresh rosemary, finely chopped
salt and freshly ground pepper
250 ml hot water
250 ml white or red wine
15 ml cake flour
salt and freshly ground pepper to taste
10 ml chilled butter
To make the brine, mix all the ingredients together in a large rectangular Tupperware or similar container with a lid until dissolved.
Place the turkey in the brine and refrigerate overnight. Turn after a few hours.
To make the stuffing, place the couscous in a large mixing bowl, pour over the stock, cover with cling film or a plate and set aside for 5 minutes.
Place the dried fruit in a medium mixing bowl, add the tea and set aside to plump up.
Drain the fruit and reserve the liquid.
Loosen the couscous with a fork and add the well drained fruit as well as the nuts, lemon rind and juice, rosemary and seasoning. Add a little of the reserved liquid to moisten the couscous mixture.
Remove the turkey breast from the brine and make a slit in the side to form a pocket (if using Turkey breast) or unroll the Turkey roll and spread the stuffing into the pocket and secure the opening with sosatie sticks or stainless steel skewers.
Brush the skin generously with the oyster sauce.
Place the turkey skin side down on a roasting tin and roast in a pre-heated oven at 200 ℃ for 20 minutes. Then turn the breast over and roast for another 25 minutes per 500 g of meat at 180 ℃.
Remove the turkey from the oven and remove the sosatie sticks or stainless steel skewers.
Transfer the turkey to a serving dish and keep warm until ready to serve. The turkey should rest for at least 20 minutes before carving.
To make the gravy, stir the flour into the pan juices and add the hot water and wine. Add the salt, pepper and butter and stir continuously while bringing to the boil.
Transfer to a sauceboat and keep warm.
Serve the turkey hot, cold or a room temperature with the gravy.
Turkey cooked in a marinade or basting sauce produces a mouth watering result – the exterior has a golden sheen while the flavour of the marinade penetrates and softens the meat. The turkey can be roasted whole or halved and the two sides placed flat in large shallow roasting pan and covered with foil. Please note that stuffing the turkey is not recommended for this recipe.
125 ml pineapple juice
125 ml apricot juice
1 small onion, finely chopped
75 ml brown sugar (Treacle, Demerera)
5 ml chicken stock powder
5 ml salt
pinch ground cloves
pinch ground ginger
pinch dried thyme
1 cinnamon stick
2.5 ml soy sauce
Combine the ingredients for the marinade in a small saucepan and bring it to a boil.
Simmer gently for 5 minutes.
Trim the whole turkey, removing the wing tips and excess fat and skin.
Place the turkey in a large roasting bag and place it in a roasting tin.
Add the marinade to the roasting bag and seal the roasting bag with the tie strip.
Pierce a small whole in the bag close to the tie strip and the turkey for 3 hours at 160 ° C or until the turkey is golden brown and tender.
Hold the roasting bag at the tie strip and turn the turkey a few times during cooking to allow the marinade to baste the turkey.
When the turkey is done, remove from the oven and and allow to stand in the bag for a while.
To prepare the garnish, place the apricots and pineapples on a baking tray and brush with melted butter. Grill for a few minutes until lightly browned.
Place the cooked turkey on a serving platter, surround with the grilled fruit and garnish with fresh herbs.
Serve with savoury rice, deep fried potatoes or potato croquettes.
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 327.
To roast the turkey until brown and crispy out of the roasting bag, carefully tear open the bag and remove the turkey. Reserve the marinade and return the turkey to the roasting pan. Increase the oven temperature to 200 ° C and roast for 15 minutes on each side or until the turkey is golden brown and crispy.
To make gravy from the marinade, transfer 50 ml cake flour to a small saucepan. Add a little of the marinade to the saucepan and make a paste using a spatula to prevent lumps. Add the rest of the liquid and mix well. Bring the mixture to the boil while stirring and cook until the sauce has thickened. Taste the gravy and adjust the seasoning if necessary, i.e. add a bit more salt or soy sauce. Transfer the gravy to a gravy boat and set aside to cool down.
To get rid of the excess fat in the gravy, set the gravy boat aside to cool completely. Cover with cling wrap and place the gravy boat in the freezer for about 30 to 40 minutes or until a layer of fat has formed on top of the gravy. Use a tablespoon and scoop the fat off. Cover the gravy with cling wrap and refrigerate until ready to reheat.
Trussing poultry is an important step in preparing it for oven-roasting. Trussing involves tying it snugly with twine so that the wings and legs stay close to the body. This makes it more compact which helps it cook evenly. Trussing poultry also helps prevent the tips of the wings and legs from burning, and makes the cooked poultry look more attractive when you serve it. This method is suitable for chicken or turkey.
You will need: cotton butcher’s twine or string, someone to hold the twine (since your hands will be handling raw poultry), and something to cut the twine with. Cotton twine is strong enough to hold a turkey together but won’t burn, melt or otherwise ruin your roast.
Cut a piece of twine long enough to encircle the whole turkey lengthways twice.
Position the turkey breast-side-up with the legs facing you. Place the center of the twine directly beneath the tailbone of the turkey with the ends extending left and right.
Lift the twine, loop each end around the legs and then reverse the twine to make a cross. Pull tightly on both ends of the twine so that the legs come together.
Pull the ends of the twine forward (away from you), loop it around the front of the turkey and over the wings.
Flip the turkey upside down so that the neck is now facing you, keeping the twine pulled tight.
Tie a knot so that the twine stays secured underneath the neckbone.
Trim any excess twine and flip the turkey onto its back again.
Place the turkey on a roasting rack in a roasting tin and roast according to your favourite recipe.
Remove the string when you are ready to carve the turkey. See step-by-step instructions on how to carve poultry here.
Be sure to check out the recipe for Marinated Turkey for an interesting take on the traditional oven-roasted turkey.
Carving a turkey is just like carving an extra-large chicken. The same method can therefore be used for either. To carve poultry, use a very sharp carving knife and a fork or tongs.
Remove the trussing string.
Cut through the skin that connects the breast and the drumstick. Slice down until you reach the joint. Grab the leg and push down, separating the leg and thigh from the bird. Use your knife to slice through the joint, i.e. where the bones join.
Separate the drumstick and the thigh by cutting through the joint that connects them. Transfer the drumstick to a serving platter. Set aside the thigh meat on a cutting board to slice later. Do the same with the other leg.
Remove the wishbone from the front end of the breast. Use your fingers to pull it out. Removing the wishbone makes it easier to carve off the breast meat.
Find the breastbone. Position a long, flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you’ve cut the breast off the carcass in one piece. Transfer the breast to the chopping board.
Remove both of the wings from the carcass.
Remove the meat from the thigh and transfer the thigh meat to the platter.
Slice the breast meat against the grain and transfer it to the platter.
Set aside to cool, cover and refrigerate until ready to plate or reheat.
This very contemporary way of serving a low-kilojoule chicken and salad sandwich would be ideally suited for a casual meal on the patio with friends and family. Prepare an open sandwich for a light meal or a stacked sandwich for a more substantial feast.
± 750 g chicken breast fillets
100 g butter
Cajun Spice Mix
15 ml paprika
5 ml garlic and herb seasoning
2 to 5 ml cayenne pepper
1 to 2 ml white pepper
2 to 5 ml freshly ground black pepper
10 ml salt
2.5 ml dried thyme
2.5 ml mixed dried herbs
soured cream home-made tomato salsa OR Mexican-style canned tomato
salad ingredients, e.g. lettuce, cucumber, sprouts, avo, spring onion, chives
Flatten the chicken breast fillets with a mallet or rolling pin to 10 mm thick.
Combine all the ingredients for the spice mixture and sprinkle over the breasts and set aside or cover and refrigerate until ready to fry and serve.
In the meantime, butter 6 to 12 slices of bread or enough for 6 to 12 servings.
Arrange the bread on a large serving platter or individual plates and top neatly with the salad ingredients.
Spoon soured cream and tomato salsa into small bowls and keep refrigerated until required.
Het the butter until moderately hot and fry the chicken breasts for about 3 minutes on a side or until nicely browned and thoroughly cooked but not dry.
Keep warm until ready to serve and slice into slightly smaller portions if preferred.
Place the the hot chicken on top of the salad, spoon over a little sour cream and scatter a few shreds of lettuce, spring onion, avo, etc.
Serve immediately, passing around the remaining soured cream and salsa.
6 to 12 servings.
Recipe by Carolie de Koster from the Art of Cooking recipe book p. AOC p. 28.
6 skinless, boneless chicken breasts (± 600g – 750g)
salt and freshly ground black pepper
20 ml olive or sunflower oil
20 ml butter
1 large red or white onion, sliced
125 ml Muskadel wine
125 ml Espresso or strong filter coffee
30 ml brown balsamic vinegar
5 ml chicken stock powder
15 ml cornflour
30 ml water
6 to 8 stoned prunes
Garnish Flat-leaf parsley, chopped
freshly ground black pepper
Trim and flatten the breasts neatly and sprinkle with salt and black pepper.
Heat the oil and butter in a non-stick frying pan and pour half into a second saucepan.
Heat the non-stick pan and fry the breasts over moderate 4 to 5 minutes on a side or until cooked and browned on both sides.
Add the onions to the second saucepan and cook over moderate heat until softened.Add the wine, coffee, vinegar and stock powder and bring to boil.
Combine the water and cornflour and add to the saucepan stirring until smooth and thickened.
Cut the plums into wedges while on the stone. Remove the stones and stir into the sauce. If using prunes, pit them before adding them to the sauce.
Adjust seasoning, pour over the breasts, heat through, garnish with parsley and serve.
Substitute the prunes with 2 firm ripe dark red plums.
This is an easy-to-assemble chicken dish which tastes terrific and is well complemented by the texture of couscous.
30 ml sunflower or canola oil
1 kg chicken portions
1 large onion, finely chopped
5 ml crushed garlic
5 ml ground turmeric
5 ml chicken stock powder
250 ml water
1 x 400 g tin chickpeas, drained
30 ml lemon juice
1 cinnamon stick
1 ml cayenne pepper
2.5 ml salt
freshly ground black pepper
a little cake flour
250 g/300 ml couscous
350 ml boiling water
5 ml salt
10 ml olive oil
50 g/50 ml butter
Heat the oil in a large saucepan that can also be used in the oven.
Add the chicken, onion, garlic and turmeric and sauté over moderate heat, stirring from time to time, until golden all over and slightly browned.
Add all the remaining ingredients, stir to combine, cover and cook at 180ºC for 1.5 to 2 hours or until the meat is quite tender.
Adjust the seasoning and if necessary, to thicken the pan juices, add a little cake flour mixed with water and boil for 2 minutes.
Transfer to a suitable serving dish and keep warm until read to serve.
Serve with couscous and vegetables.
To make the couscous, place the couscous in a bowl and add the boiling water and salt. Stir to mix well.
Allow to stand for 5 minutes until the water has been absorbed.
Add the oil and fluff the grains with a fork while mixing to get rid of any lumps.
Add the butter and microwave on HIGH for 1 minute so that the butter can melt.
Stir to mix and serve.
The chickpeas can be replaced with any canned beans, e.g. cannellini, borlotti, etc.
Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 310.
These bites will disappear in an instant. It also tastes great as leftovers.
600 g boneless, skinless chicken breast fillets
125 ml canola oil
30 ml lime juice
a few drops Tobasco or other hot sauce such as Sriracha sauce
500 g rindless bacon strips
125 ml brown sugar
Combine the canola oil, lime juice and Tobasco or Sriracha sauce in a large Ziplock bag.
Cut the chicken into bite-sized pieces and add it to the bag.
Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour.
Soak toothpicks in hot water to prevent them from catching fire if you plan to grill the bites in the oven.
Cut each slice of bacon into two or three pieces (it must be big enough to wrap around the chicken pieces).
Wrap the bacon around each piece of chicken and secure with a wooden toothpick.
Brush the bacon with a little olive oil before coating it with brown sugar.
Braai on a medium-high heat for about 10 minutes or until the chicken is cooked and the bacon is crispy. Alternatively, pre-heat the grill and grill the bacon bites on a roasting pan about 10 cm from the grilling element.
A colourful and flavourful all in one main course dish served with a bowl of fluffy white rice. The ingredients can be prepared in advance and kept sealed and refrigerated for several hours, but stir-fry and complete shortly before serving.
Rice 1 cup (250 ml) Jasmine or Basmati Rice
water to cover and rinse
½ tsp (2.5 ml) salt
1 ½ cups (375 ml) water
Ingredients for the first saucepan 1 Tbsp (15 ml) vegetable oil
500 g boneless, skinless chicken breasts
¼ tsp (1 ml) salt
2 Tbsp (30 ml) cornflour
1 tsp (5 ml) chicken stock powder
¼ cup (60 ml) water
1 Tbsp (15 ml) curry paste of your choice – green(strongest) red (medium) yellow (mild)
1 Tbsp (15 ml) light soy sauce
2 tsp (10 ml) sugar (white, brown or palm)
2 tsp (10 ml) white vinegar (rice wine vinegar for an oriental flavour)
½ English cucumber, cut into julienne strips
½ cup (125 ml) toasted unsalted cashew nuts (lightly toasted in the oven at 180 ºC)
Ingredients for the second saucepan 1 Tbsp (15 ml) oil
1 medium onion, very coarsely chopped into chunky bits
1 medium leek, washed and sliced
2 tsp (10 ml) crushed or chopped garlic (1 – 2 cloves)
2 tsp (10 ml) grated fresh ginger
2 medium carrots, cut into julienne strips
1 stalk tender celery, thinly sliced (optional)
± 2 cups (500 ml) coarsely shredded young cabbage or Chinese cabbage (pak choi)
± 1 cup (250 ml) strips of mixed peppers (green, red and yellow)
± 200 g mushrooms, white or mixed, chopped into chunks
To finish and garnish additional curry paste to taste
2 spring onions, diagonally snipped
Place the rice into a saucepan, cover with water, allow to stand a few minutes, stir well and drain off the water. Add the salt and water and bring to boil. Boil rapidly for 5 minutes, reduce heat, cover partly and cook very gently for 20 minutes or until the rice is almost dry.
Cover completely and allow to steam until ready to serve. Fluff lightly with a fork, turn into a warmed bowl and keep warm.
Flatten the chicken breast with a mallet and cut in diagonal strips.
Mix the salt, cornflour and stock powder and toss the chicken strips onto the mixture.
Heat the oil to quite hot and stir-fry the meat for 5 minutes. Add all the remaining ingredients for the first saucepan, stir to combine and cook uncovered over moderate heat for 5 minutes more.
Heat the oil for the second saucepan and add the onion, leek, garlic and ginger. Stir-fry 3 minutes and add the carrot and celery. Stir-fry 3 minutes more.
Add all the remaining ingredients for the second saucepan and stir-fry 3 minutes more. Combine the ingredients of the two saucepans, adjust seasoning, adding a little extra soy sauce if preferred and toss in the snipped spring onion.
Turn out into a warmed serving dish and serve with the bowl of rice.
Crispy, flavourful chicken breasts which look very different and elegant and is no trouble to prepare. A cheese sauce will round off the meat perfectly.
Prep time 5 minutes plus marinating time
Cook time 10 minutes
Makes 4 to 6 servings
6 skinless, boneless chicken breasts (± 100g each)
30 ml olive oil
15 ml lemon juice
5 ml salt
freshly ground black pepper
30 ml chopped parsley oil for frying
± 100 ml cake flour for coating
1 – 2 large eggs, lightly beaten
Emmenthal Cheese Sauce
50 g butter
50 g cake flour
300 ml milk
salt and freshly ground black pepper to taste
50 g Emmenthal cheese, grated
Beat the chicken breasts with a mallet to create a neat flat shape and become about 1.5 cm thick.
Combine the oil, lemon juice, salt, pepper and parsley and coat the breasts with this mixture.
Marinate in the refrigerator at least 1 or up to 24 hours, turning from time to time.
Pour enough oil into a large shallow saucepan to cover the base of the saucepan comfortably with a thin layer of oil and heat to moderately hot.Coat the moist marinated breasts well with flour.
Dip the breasts into lightly beaten egg and fry over moderate heat about 5 minutes on a side until golden and crisp and cooked through but not dry.
Drain on absorbent paper, arrange slightly overlapping onto a serving platter and surround with boiled new potatoes and lightly cooked vegetables or any colourful rice combination.
To make the cheese sauce, place the butter into a saucepan and stir until melted. Add the cake flour and mix well. Remove from the heat and beat in liquid with a whisk.
Bring to boil while stirring until a smooth thick sauce is obtained.
Remove the saucepan from the heat and add the cheese. Taste the sauce before adding salt and black pepper.
Spoon the piping hot sauce over the centre part of the meat just before serving and garnish with parsley.
A trendy and tasty one dish meal which will not only please family and friends but is also most manageable to make when food is needed for a large group.
8 chicken portions (drumsticks and / or thighs)
125 ml chicken stock or 5 ml chicken stock powder plus 125 ml water
Basting sauce 30 ml olive oil 15 ml balsamic vinegar 30 ml apple or cranberry jelly or apricot jam 5 – 10 ml crushed garlic (1 – 2 cloves) 125 ml apple juice 2.5 ml salt ground black pepper
Vegetables and apple 2 medium carrots peeled and cut into 2cm chunks
2 medium parsnips, peeled and cut into 2cm chunks
2 medium sweet potatoes, peeled and cut into 2cm chunks
2 thick slices pumpkin, peeled and cut into 2cm chunks
30 ml rosemary leaves
2 firm green apples, cored and each cut into 2cm chunks
To serve and garnish
250g young green beans, trimmed
freshly ground black pepper
boiled rice or couscous
Remove the skin from the chicken portions and place into a saucepan with the stock or water and stock powder. Bring to boil, reduce heat and simmer 15 minutes while preparing the vegetables.
Combine the ingredients for the basting sauce.
Place the vegetables, rosemary and basting sauce into and oven roasting pan. Toss well and arrange evenly in the pan.
Place the chicken portions between the vegetables and turn over to coat all over with the basting sauce.
Drizzle any leftover stock from the pan used to cook the chicken over the vegetables and meat and bake uncovered at 180ºC for 20 minutes.
Toss in the apple and bake about 20 minutes more or until the vegetables are cooked to taste and attractively browned.
When almost ready to serve, place the beans in a saucepan, add enough water to cover and boil quickly and uncovered for about 5 minutes until just tender.
Spoon the meat and vegetables into a serving dish and garnish with the drained beans and a good grinding of pepper.
“Spatchcock” (poussin in French) is also the traditional word for a juvenile chicken. Spatchcocks were generally butterflied during preparation to speed up the cooking time. The word therefore refers to both the bird and the manner in which it was traditionally prepared. Spatchcocking yields a perfect roasted chicken that will cook 15 minutes faster than a whole chicken. It also exposes more skin, which crisps up nicely.
1.5 kg whole chicken
15 ml olive oil
1o ml garlic & herb seasoning
Prepare a braai for indirect cooking.
To butterfly the chicken, lay the chicken breast side down on a chopping board with the tail end facing you.
Use poultry shears (kitchen scissors will also do!) to cut out the back bone. Do this by cutting through the ribs to the left of the backbone.
Also cut to the right of the backbone and remove the backbone and the tail.
Remove the breast bone next by cutting it loose with a utility knife.
Rub olive oil into the chicken on all sides.
Season the chicken with salt and pepper or spices of your choice such as garlic and herb seasoning.
Place the chicken breast side down on the rack of the Weber over a drip pan . Tuck the wings in and cook covered with the vent open until nicely browned – 10 to 15 minutes.
Turn the chicken over and cook for a further 30 minutes or until the internal temperature of the meat reaches 75 degrees celcius in the thickest part of the thigh.
Check to see whether it’s cooked by inserting a meat thermometer or by placing a skewer in the thicker part of the leg.The juices should run clear, i.e. not look pink.
Transfer the chicken to a carving board and let it rest 10 minutes. Cut the chicken into 8 pieces and transfer to a serving dish.