Rolly Polly Chicken

Pepperdew and Feta rolled Chicken Fillet
Chicken Fillet, tenderised (mallet it thin)
Salt and Pepper to taste
1 pepperdew per fillet sliced finely (mild)
Crumbed feta
Little olive oil to drizzle

Once the fillet is mallet thinly, season with salt and pepper, then evenly spread a sliced pepperdew, layer crumbed feta and roll from one end, so the end is down. Pepper the top, drizzle with olive oil and garnish with fresh chopped parsely. Bake in oven of 180 degreea for 15-20mins, place over creme fariche mushroom sauce.

Mushroom Creme Fraiche Sauce
Thick slice mushrooms, salt and pepper and cook over stove.
Add 1-2 spoons of lemon and herb marinade,  pepper sauce and few heaped spoons of creme fraiche. Turn off heat and melt creme fraiche.

Blogspot isn't allowing me to upload a pictyre. But it will be available on Instagram and Facebook Page @the_contemporary_kitchen

The Rolls Royce of Beef

I's a red meat lover, would prefer meat anyday over fish and chicken. I think my husband too and with Ramadan everything is either meat or chicken and rarely seafood. Sundays I generally like to cook 'akhalwaya' style but Saturday I was invited for iftar at a friends. She specifically told me not to bring anything and its my day off, but I can't sit idle and neither could the fillet in my freezer. So I took that out to defrost thinking of what I can make for Sunday so I'm prepared in advance. The thing about Ramadan is you think you can eat alot when you break fast, but at iftar you can't even half of what you have prepared. Since its only hubby and I, I sliced the fillet where it makes 'V' just enough for us. Baby potatoes and mushroom are perfect with it. I did not use exact measurements because my fillet was small, the bigger the fillet the more spices you need to add.

Pepper Fillet topped with Masala Mushroom served with Roasted Baby Potatoes and Garlic Bread

Beef fillet, trimmed off fat and threads, washed and drained
Fresh ground pepper
Lemon Pepper
Lemon Juice
Salt to taste
Green chilli paste
1/2 tsp barbeque spice
1/2 tsp steaks and chops spice

Marinate the fillet overnight.
Sear the steak on a hot nonstick frying pan with some oil on all sides, thereafter toss in oven of 180 degrees till done. About 10-15 mins depending on the size of your steak.
Once done, slice steak - I don't like a pink steak- and top with masala mushroom sauce

Masala Mushroom Sauce

Mushrooms that you prefer, I used portobello, sliced length wise
Onion slices length wise
Tomato Paste
Portuguese Sauce - the hot one, not alot of it.
Dhana Jeero Powder
Chilli Powder
Salt to taste.

In a saucepan add a stick of butter and sautee onions till pink, add mushrooms and cook till soft.
Add some tomato paste, till it melts and add spices. Top with fresh chopped coriander.

Baby Potatoes
Olive oil
Lemon Pepper
Salt
Parsely
Rosemary
Thyme

Toss together and bake in preheated oven of 180deg till done.

Garlic Bread - just buy from the store 😂

crustless quiche

A very good friend of mine invited me over for a khatam they held for their ailing grandmother.  Unfortunately she has since passed on, but I couldn't pitch up empty handed and since they were serving savories and tea for after I had to just come up with something to make with whatever I had in my fridge. Quiche seemed a good way to go, and I omitted the crust because I was lazy to wait for it to cool down and bake and bake again...

Spinach and Feta with Chicken and Pepperdew Crustless Quiche

2 chicken fillet chopped finely
1 small onion chopped finely
Garlic Paste
Robertsons Portuguese Seasoning
Green Chilli Paste
Salt & Pepper to taste
Lemon Pepper a dash
Lemon Juice
4 leaves of spinach, chopped thinly
Crumbled Feta
4-5 whole pepperdew, finely julienned
Fresh chopped dhania
Ghee/Oil
1 cup grated cheese
1 egg
Few tbsps of fresh cream or milk
+- 4 heaped tbsp of flour

Sauté onions in a non stick pan with some ghee/oil
Sweat it with (very) little salt and garlic
Once pink add chicken, add green chilli paste and spices
Add the spinach and cook till done and water has evaporated
Add the pepperdew and feta once cooled, add the dhania
Make a binding with egg flour and fresh - please use your own measurements as I don’t know exact and just go according to instinct.
Mix the flour mixture to the chicken, and pour the chicken into spray n cooked cupcake tin, top with grated cheese
Bake in a preheated oven of 180 degrees till done, should be firm.

For a crust quiche I use a sour cream dough:
In a food processor mix 1 cup flour with some salt and add tbsps of sour cream till it all comes together.  Rest im fridge for 30 mins, then roll out and cut into size for muffin tins or one size baking tray. Fork the dough and bake in oven of 180 degrees till golden. If you want to blind bake that should be fine too. But do remember to bake the dough when its chilled so it doesn't lose shape.

I will try to upload a picture soon, blogspot isn't allowing me to at the moment. The picture is uploaded on the instagram account @the_contemporary_kitchen and the facebook page The Contemporary Kitchen. Apologies!

Fish and Chips

This recipe is a special request from the beautiful Yasmin from Shades of Mink. Check out her blog here and her instagram ShadesofMink.

Pan Fried Soles with Lemon and Herb Dressing
2 pieces of dressed soles
Ina Paarmans Fish Spice - few dashes
Ina Paarmans lemon pepper spice- few dashes
Freshly ground black pepper
Chilli Flakes
Salt to taste
Fresh Garlic Paste

Marinate the soles in the above spices.
Pan Fry on both sides on a non stick pan, with a mixture of olive oil and buttee.
Serve with chips and Lemon and Herb Sauce

Lemon and Herb Sauce
Melt a tablespoon of butter. Add to the butter the following
• freshly chopped parsely
• ina paarmans lemon and herb season
• squeeze of half a lemon
• aromat
• white pepper powder

Once it sizzles, care not to burn the butter, add few tablespoons of Orleys Imitation Cream.

Olive and Rosemary Mini Burgers

I spotted mini burgers buns in woolworths and had to try them. I personally prefer a normal size burger but since I was expecting visitors, I tried the mini version for a lighter weekend meal. Enjoy!

Olive and Rosemary Chicken Burgers
500g chicken mince
2 slices white bread soaked in fresh cream/milk, remove crusts
1 tsp garlic paste
Green Chilli paste, to taste
salt and pepper to taste
squeeze of half a lemon
Ina Paarmans Olive and Rosemary herb, few dashes
4 black olives, pitted and chopped finely
1 sprig fresh rosemary, chopped finely

Mix all the ingredients together, and form into burger patties.
Fry in a non stick pan with some olive oil, and cover with a lid.
do NOT press the patties with a spatula.

For the Buegr Buns:
Slice buns and buttere the open sides, toast on a tawa
Place any type of lettuce on the flat end of the bun, sliced onion, slice of tomato and squeeze of Perinaise or Burger Mayonaise. Top with a slice of cheese.
Once patti is ready place on top of the cheese and finish off with chilli sauce.

Serve with potato chips or wedges. Your Choice.