24 Dec Cheesy stuffed French toast with berries and apricots, roasted chicken with ruby coleslaw and mini fruitcake pies

Posted at 05:05h in Breakfast, Cheese, Chicken, Dessert, Fruit, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine by

Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 45 minutes
Cook Time
1 hour
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 45 minutes
Cook Time
1 hour
Ingredients
French Toast
  • 1 loaf SASKO cranberry brown bread
  • Some softened butter
  • 2 cups grated cheddar cheese
  • 6 eggs beaten with a splash of milk and seasoned
  • 250 grams streaky bacon, cooked until crispy
  • 2 Oranges peeled and sliced
  • Some fresh berries to serve
  • 1 tin Rhodes Apricot halves
Roasted chicken
  • 1 large Whole chicken approx. 2kg
  • 2 Garlic cloves peeled and minced
  • 30 ml Hinds chicken spice
  • Some oil for rubbing
  • Some seasonal vegetables such as potatoes, peppers and baby marrows, cut into large chunks
  • 30 ml Hinds Potato spice
Fruitcake pies
  • 2 cups fruitcake, cut into small cubes
  • 1/2 cup brown sugar
  • Zest and juice of 1 orange
  • 1 Golden delicious apple, grated
  • 10 ml Hinds Cinnamon
  • 10 ml Hinds ground ginger
  • 1 packet Magpie shortcrust pastry
Instructions
French toast
  1. Butter all the slices of bread and make cheese sandwiches with them with the butter on the outside.
  2. Dip each sandwich in the egg mixture and fry in some oil and butter until golden brown and the cheese has melted.
  3. Serve the French toast with the bacon, orange slices, berries and apricot halves. You can also add some syrup or honey if you like.
Roasted chicken
  1. Rub the chicken with some oil, chicken spice and garlic.
  2. Place in a 180-degree oven for 30 minutes or until almost cooked.
  3. Get your braai ready.
  4. Once the coals are medium hot, grill the chicken on both sides until cooked and charred.
  5. Toss the cooked potatoes, peppers and baby marrows in some olive oil and season with the potato spice.
  6. Grill until cooked and well charred.
  7. Serve the chicken and grilled vegetables with the ruby coleslaw.
  8. Ruby coleslaw - Shred half a red cabbage and add 2 heaped tablespoons of Packo mixed vegetable pickle, 4 diced Rhodes sweet and sour gherkins, a handful of cranberries and enough mayo to combine.
Fruitcake pies
  1. Roll out the pastry on a work surface and cut about 20 medium sized discs out. Keep the off cuts
  2. Place the pastry discs into small muffin pans so that it covers the bottom and sides.
  3. Place the butter and sugar in a saucepan and bring to a boil.
  4. Add the orange zest and juice, grated apple, cinnamon and ginger and mix through.
  5. Pour over the fruitcake cubes and mix through.
  6. Put teaspoon fulls of filling into each pastry casing.
  7. Using the off-cut pastry, make small shapes and lattices to partially cover the tops of each pie.
  8. Bake in a 180-degree oven for 20-25 minutes or until golden brown and cooked.