Brian Ochieng

Geelrys (South African Yellow  Rice With Raisins)

Ingredients:

·         4 cups water or 4 cups stock

·         2 1/2 cups long-grain rice

·         1 teaspoon turmeric

·         1 cinnamon stick

·         1/2 teaspoon ground cinnamon

·         1 -2 tablespoon sugar, white or brown

·         salt and pepper, to taste

·         1/2 cup raisins (sultanas are best)

·         butter (optional)

Directions:

Add the water or stock to a large saucepan and bring to a boil over medium heat. Add the remaining ingredients and return to a boil. Reduce heat to low, cover tightly and simmer for 15 minutes.

Remove from heat and set aside, covered, for another 5-10 minutes. Discard cinnamon stick, fluff with a fork and serve hot.

Optional, Stir 1-2 tablespoons of butter into the cooked rice at the end.

Bourbon Chicken

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces

1 -2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

• Directions:

  1. 1
     Heat oil in a large skillet.
  2. 2
     Add chicken pieces and cook until lightly browned.
  3. 3
     Remove chicken.
  4. 4
     Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  5. 5
     Add chicken and bring to a hard boil.
  6. 6
     Reduce heat and simmer for 20 minutes.
  7. 7
     Serve over hot rice and ENJOY.
     
     
     
     
     

     South African Crustless Milk Tart

     
     
     

     Ingredients:

• 3/4 cup self-raising flour
• 2 cups milk
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla essence
• 1 ounce butter, melted
• 1 pinch salt
• 1/2 teaspoon cinnamon

Directions:

1. 1
   Put all the ingredients together into a bowl or food processor and beat to a smooth batter.
2. 2
   Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top.
3. 3
   Bake for 45 minutes at 175C / 350°F
4. 4
   Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then. :).