I remember vividly when and how I fell in love with Butter Chicken. The month was May, the year 2011 the place a small, ramshackle restaurant in New Delhi, India. I had been in Delhi studying since early March of that year and had months to go before heading back home to Cape Town to finish off my degree. Most of the food I had been exposed to in the city until then had not been to my liking, mainly because I did not at the time have much of a palette for hot and spicy food. One day when my friend and I went out as we often did to get out of the campus, I decided to try out Butter Chicken, which I was assured was the dish with the least heat on the menu. I was immediately hooked. For me it was the creamy texture and how the spices were tempered with yoghurt and tomatoes that made this meal a winner. Fast-forward to 2021, I’ve been enjoying this meal for a decade. The recipe below is my take on this delicious meal and I hope you can use it to switch up your chicken meals once in a while.
Scones, Scones, Scones
This is my recipe for yumminess produced in under an hour. These scones are perfect for a weekend or weekday morning. All you need to do is set your alarm an hour early to make sure that you stay in your family’s good books for an entire week! My scones are light, fluffy and golden. The sugar content ensures that they are sweet enough to enjoy on their own and not too sweet that you can’t add jam and cream. I really like adding ½ a teaspoon of cinnamon for that added bit flavour. You can also add a teaspoon of nutmeg for that additional flavour pop. Go on, give this recipe a try and let me know how popular you become in your home.
I’ve literally never met a meat-eater that doesn’t enjoy a slow-cooked Oxtail Stew. And for that reason, this recipe has become my party trick for Sunday lunch with family and friends whenever the temperatures drop and the tummy yearns for something hearty. The one thing you need to be ready for though when you’re making Oxtail is an early morning because this treat takes hours to make. In fact, what I like to do is prepare it early in the morning on a Sunday and use the time that it’s cooking in the oven to run errands or get some work done in preparation for the coming week. The result is a stew that tastes like you’ve slogged over the stove for hours. What to have Oxtail Stew with? I’ve paired Oxtail with different dishes. My favourite is Creamy Mashed Potatoes, Savoury Rice or a nice Creamy Risotto (see elsewhere on this blog for some of these recipes). You can also serve Oxtail Stew as part of your quintessentially South African “Several Colours” Sunday Lunch.