14 Apr Sunday chicken curry pie served with the ultimate spicy rice, butternut and peach pie and a chocolate pancake stack

Posted at 14:36h in Chicken, Dessert, Fruit, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Recipes, Red Wine, Side dishes & Salads, White Wine by

Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
90 minutes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
90 minutes
Ingredients
Curry chicken pie
  • 1 large Whole chicken approx. 1,5kg
  • 2 large Onions peeled and sliced
  • 4 Garlic cloves peeled and minced
  • 5cm piece ginger, peeled and grated
  • 30 ml Pakco curry paste
  • 15 ml Hinds Mixed herbs
  • 15 ml Hinds parsley
  • 1 liter prepared chicken stock
  • 2 tins Rhodes quality mixed veg, drained and rinsed
  • 2 packets puff pastry,
Spicy rice
  • 3 cups basmati rice
  • 30 ml Hinds spice for rice
  • 15 ml Pakco curry paste
  • 1 red pepper, deseeded and cubed
  • 1 yellow pepper, deseeded and cubed
  • 1 green pepper, deseeded and cubed
  • 1 red onion peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 100 grams Butter
  • Willow Creek coriander olive oil
Butternut and peach pie
  • 1 cup SASKO cake flour
  • 15 ml baking powder
  • Pinch of salt
  • 3 eggs
  • 1 cup brow sugar
  • 1 cup Full cream milk
  • 1 cup cream
  • 3 cups cooked and mashed butternut
  • 45 ml butter, melted
  • 1 tin Rhodes quality peach slices, drained
  • 1 tin Ideal milk
  • 1 cup sugar
  • 10 ml Vanilla essence
Chocolate pancake stack
  • 1 kg SASKO pancake, waffle and flapjack bake mix,
  • 1 cup cocoa powder
  • 5 ml instant coffee powder, dissolved in some boiling water
  • 125 grams Hinds custard powder
  • 1 liter Full cream milk
  • 3/4 cup brown sugar
  • 10 ml Vanilla essence
  • Zest and juice of 1 orange
  • 300 grams dark chocolate
  • 300 ml cream
  • 10 ml dried chilli flakes
Instructions
Curry chicken pie
  1. Place the onions in a prepared, deep oven dish.
  2. Mix the garlic, ginger, curry paste and herbs together and rub the chicken with the mix.
  3. Place the chicken on top of the onions, add the stock into the dish and cover with foil.
  4. Place in the oven for 45 minutes to an hour until the chicken is cooked.
  5. Remove the chicken and onions and pour the stock into a pot and reduce until thickened. Keep aside.
  6. Remove the meat from the bones and mix the the onions, thickened stock and mixed vegetables.
  7. Place in a prepared oven dish and cool down.
  8. Roll out the puff pastry and place one roll over the meat.
  9. Tuck in the sides and use the other roll to decorate your pie.
  10. Brush the pastry with some beaten egg and bake for 30-35 minutes or until bubbling and golden brown. Serve hot!
Ultimate spicy rice
  1. Soak the rice for 20 minutes, strain and pour into boiling, salted water and cook for 5 minutes. Strain, mix with the spice for rice and keep aside.
  2. Fry the onion and garlic in the butter and enough olive oil until lightly browned.
  3. Add the peppers and curry paste and cook for a few minutes.
  4. Mix the rice with the onion mix and season to taste. Keep warm.
Butternut and peach pie
  1. Sieve the flour, baking powder and salt together.
  2. Whisk the eggs and sugar together until light and fluffy.
  3. Mix the milk, cream, butternut and butter together.
  4. Mix everything together and pour into a prepared baking dish.
  5. Arrange the peach slices on top and bake for 25-30 minutes until golden brown.
  6. Pour the Ideal milk into a saucepan and bring to a boil.
  7. Add the sugar and cook until dissolved.
  8. Add the vanilla and pour the sauce over the pie once it comes out of the oven. Keep warm.
Chocolate pancake stack
  1. Place the pancake bake mix in a bowl and add the cocoa powder. Mix through.
  2. Mix the wet ingredients according to the packaging with the coffee and mix everything together.
  3. Bake pancakes until all the batter is finished.
  4. Heat 3/4 of the milk in a saucepan.
  5. Mix the custard powder, sugar and the rest of the milk together.
  6. Add the warmed milk and place back into the saucepan.
  7. Whisk until thickened and add the vanilla and orange zest and juice. Cool down.
  8. Warm the cream until just boiling and pour over the chocolate.
  9. Let it stand for 10 minutes and whisk until smooth.
  10. Add the chilli, mix through and keep aside.
  11. Once all the pancakes are baked, fill each one with the orange custard, roll up tight, stack on a plate and drizzle over the chocolate chilli sauce.