PORT Elizabeth resident Lindy Isherwood is one of 38 home cooks from around South Africa whose kitchen flair is celebrated in the July edition of a national food magazine.
This issue of Woolworths Taste magazine features more than 60 recipes from readers, as well as their editorial input, for a bonanza of comforting, home-style food.
Woodridge College staffer Isherwood submitted a Hungarian chicken dish that proved a hit with the judges.
“This rich and creamy dish is a favourite in winter,” says Isherwood. “I normally make a lot – enough to share with friends. It is THE most tasty chicken recipe I’ve ever had in fact and the pasta rice just makes the dish.” Winter comfort food with a emphasis on SA ingredients was the theme of a questionnaire put to Taste readers with questions such as: which truly South African ingredient can’t you live without, what is your favourite winter fruit and your best recipe using it, and what’s your most treasured family dish.
After submissions, the Taste team collated, reviewed and tested the results, then produced and photographed them.
Isherwood’s Hungarian chicken is featured in the July issue along with a host of South African dishes with a twist, including chocolate Pronutro squares, ostrich lasagne and milk tart liqueur.
The five best reader recipes using winter’s harvest of fruit and vegetables included winning dishes like Shelly Grobler’s sticky brinjal jam with halloumi and crispy vine leaves, and Jan Hendrik van der Westhuizen’s poached naartjie crepes with salted caramel sauce.
THIS is Lindy Isherwood’s recipe for Hungarian chicken, featured in the July issue of Taste, a national food magazine.
Isherwood says the “easy” dish serves four to five and is great value.
Preparation: 15 minutes
Cooking: 45 minutes
Ingredients: canola oil: 1½ T
chicken thighs: (skin on) 8–10
sea salt: to taste
medium-sized onion: 1, peeled and chopped
garlic: 1 clove, finely chopped
paprika: 1 t
cayenne pepper: a good pinch or to taste
tomatoes: 3 medium, skinned and chopped
white mushrooms: 250g, halved
cream: 1 cup, or to taste
rice noodles or rosmarino: 250 g, cooked until al dente, for serving
green leaves, for serving
Method: Heat the oil in a saucepan and brown the chicken pieces on both sides. Remove and salt lightly.
In the same pan, gently simmer the onion and garlic for five minutes. Add a little salt, the spices and tomatoes and simmer fairly briskly for a further five minutes.
Return the chicken to the pan – skin-side up – and gently simmer with the lid off until the chicken is almost cooked, about 30 minutes.
Add the mushrooms and simmer until cooked, about five minutes. If there is too much liquid, pour off the excess. Add the cream and heat through.
Serve with the rice noodles or rosmarino and a leafy salad.