Faye’s Mini Quiche

Colleen’s Giblet Brown Stew

Colleen’s Giblet Brown Stew

TRH Colleen's Giblet Brown Stew

2 packets giblets/gizzards
2 onions sliced
Lemon peppercorns
2 Bay leaves
3 allspice
2 tablespoons jimmy sauce
Freshly ground lemon pepper
Salt to taste
4 potatoes cut into halves

Method
In a pot add cleaned & washed giblets /gizzards
Add water to cover giblets
Add sliced onions, allspice, bayleaves, lemon peppercorns and allow to cook for +-2hrs or until nice & soft
Brown in pot for a minute or 2 to get a nice brownish colour
Add water just to loosen the giblets in the pot
Aadd a tblespoon olive oil then add potatoes, salt & freshly ground lemon pepper
Cook until potatoes are brown and soft
Add jimmy saucea nd cook for 5 minutes
Turn off the stove and let pot simmer on warm stove plate to produce a nice gravy
Serve with rice or mash & sweet butternut or any veg of your choice
I served it with white rice & sweet butternut

Prepared, tried and tested by: Colleen Heugh

Faye’s Mixed Peppers Pie filling

Faye’s Mixed Peppers Pie filling

TRH Faye's Mixed Peppers Pie filling
500g cubed chicken
1 tsp salt
1/2tsp pepper
garlic and ginger paste
chillies to taste
finely chopped onions
robot peppers cubed.

Fry chopped onions till golden, add the chicken and spices and peppers cook until soft and dry.
Lastly add 1tbls mustard sauce, 1tbls peri peri sauce and 1tbls mayo.
Mix together and add chopped coriander leaves.
Cool before filling into pastry shells.

Prepared, tried and tested: Faye Abrahams

Faye’s Sago Pie filling

Faye’s Sago Pie filling

TRH Faye's Sago pie filling

500g cubed chicken
1tsp salt
1 /2tsp pepper
garlic and ginger
chillies to taste
chopped onions.

Fry the chopped onions and add the cubed chicken, and spices.
Cook until soft and almost dry.
Add 1tbls soaked sago and cook until glassy.
Add 2tbls finely chopped piccalilli.
Mix well together.
Cool and fill into pastry rounds and form into halfmoons shapes.
Brush with egg and sprinkle with sesame seeds.

Prepared, tried and tested: Faye Abrahams

Colleen’s Crispy Potatoes

Colleen’s Crispy Potatoes

TRH Colleen's Crispy Potatoes

5 potatoes cut into wedges/halves
Salt
Spicy cajen spice
Chicken spice
Flour

Method
Peel potatoes &cut into wedges /halves
Put into a jiffy /bread bag & microwave for 5-6mins, until potatoes are tender but not overdone.
Transfer potatoes to a bowl & coat with salt, spicey cajen spice & chicken spice
Toss to coat well, coat with the flour
You can add fresh or dry herbs or parsley to the flour
Fry the potatoes after you fried the chicken until potatoes are crispy on the outside & soft inside.

Prepared, tried and tested by: Colleen Heugh

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