Chicken Curry, Basmati and Salsa

CoCo Bongo (My DefaultChowSpot)

DefaultChowSpot

Pronunciation: /dee-folt-chauw-spot

Definition of DefaultChowSpot

   noun

An eating place that one  will most likely visit when one fails to make a decision on a new or less frequented restaurant. Reasons range from sheer laziness to ignorance but more often than not, it’s the easier  choice given the love of the DefaultChowSpot

Origin:

OurKitchenAffair

The DefaultChowSpot! I have one. You have one. We all have one, and if you don’t, you sure as hell need one.

In layman’s terms the definition really just describes a restaurant that you default to when all else fails. In my case, I look for certain fundamental elements in my dining experience. While this may differ based on the occasion, generally I look for:

·         -great food (duh)

·         -great ambiance that is a mixture of music, clientele culture, décor/lighting

·         -value for money.

·          

Top on my list of DefaultChowSpots (because we all need a few), is CoCo Bongo.

Situated at Monte Casino, Johannesburg, this restaurant has never disappointed me. On their busiest nights, they have a 3 member musical ensemble on the stage that incorporates Bongo’s and renditions of popular music. While the décor often throws me into a Jurassic Park meets Pirates-and-Parrots-on-a-Tropical-Island frenzy, the food is hearty and warm and soothing! The service is great from the Management to the Waiters, the entrance to the balcony. I know it seems like I am sensationalising the experience, but everything seems ‘lekker’ after 3 glasses of a good wine-(can’t remember the name for obvious reasons *cough* I was tipsy). With that said, another reason I default to CoCo Bongo is the fact that I lose sight of the outside world and just allow myself to enjoy the music, food and wine- isn’t that what life is about?

Oxtail Roast Vegetables and Mash

Black Pot Of Oxtail

The Proverbial & Safe Steak And Chips

Oh What A Night...An Indian Night!

I honestly believe that if you are going to cheat, do it reaaaaal good- and that, is exactly what I did. I got down and dirty and made every second count- guilt free. I am talking about food here, where was your mind?

I occasionally indulge in a not-so-healthy meal when I feel that I have eaten clean and trained dirty. By mere chance and a quick game of ini mini miny moe, my Boo and I found ourselves at Ghazal Restaurant in Sunninghill, Johannesburg. My humble expectation was to have a cosy, modest Indian dish while sipping on a modest house wine over some lovers talk. On the contrary, I was totally blown away by the experience. In short:
-the service!!!
-the ambiance!!
-the food!!
-the food!!
-THE FOOD!?

Need I say more? My ever safe Boo with his tried and tested menu choices, opted for a Tandoori Chicken with Chips and a Side Salad, while my slightly more adventurous self delved into a Chicken Tikka Masala with Rice and Garlic/Butter Naan. Boom!

The Bestestest Garlic and Butter Naan in the world. So far. I think!? hehe

                           

Chicken Tikka Masala- Served at mild 'heat'

                           

Tandoori Chicken- yummy though safe

                             

So Glad The Food Came Sooner Than Later

                            

The general decor set the Indian warm, red and cosy theme, while the paintings told a story of music and Indian stories.
 

                                                    

     

                                                  

                                                  

My camera didn't do the night justice unfortunately but that's okay, because my belly was pleased all the same.

                                       

                                            

Oh what a night...and next time I will make sure I sneak in a pic or two of my Boo- just to dispel any doubt that he exists...hehe.

Delish Quiche (the friend diet)

“Seasons change, things rearrange and friends become strangers”- there has never been a time that this phrase has resonated with me so much. What started off as a slow shedding of ‘fat’ a.k.a useless people in my life has resulted in me being a lot lighter on my feet with less baggage on my back. While this hasn’t been an easy transition, I feel somewhat free and able to focus on people that really matter. Coming from me- your local foodie:-)- I highly recommend this diet.


I recently invited two girlfriends over for lunch and made a delicious quiche and a fresh salad. It was epic to say the least, and we topped off the afternoon with a bottle of bubbly- BLISSSSS!


Puff Pastry


I use pre-made frozen puff pastry. It’s probably better to make it yourself however if you are a busy person, take the easier route.


1. Defrost the pastry by leaving it to sit until it is soft. On a warm day, one hour is more than enough.


2. Unroll and place flat on a circular tray, cutting off loose hanging edges.


3. Blind Bake the pastry to prevent bubbles forming in the oven.


a. Pierce tiny holes in the pastry base with a fork


b. Place a sheet of wax paper on top of the raw pastry on the tray


c. Pour on two cups of raw beans


d. Bake in a pre-heated oven at 180 degrees for 10-15 minutes till slightly baked. The pastry should not be

browned or crispy at this stage, but more like a pan cake.




The Filling


You can use any filling that you like- within reason of course.



Ingredients


5 Eggs


½ Cup of Milk


2 Chicken Breasts chopped


½ Cup Spring Onions


250g Brown Mushrooms


½ Red Pepper


Feta


8 Cherry Tomatoes, halved


Honey, Olive Oil, Garlic, Ground Pepper,Salt




The Magic


1. Heat up some olive oil, enough to lightly fry the chicken till it is just cooked.


2. Add the ground pepper, salt to taste, garlic, mushroom, onions, and red peppers- lightly fry and keep mixing the ingredients.


3. Add some honey to make the mixture sweet-ish.


4. Add a ¼ cup of milk into the egg mixture and beat. Pour half the egg mixture onto the baked pastry.


5. Add all the chicken mixture evenly over the egg.


6. Crush the feta and spread evenly.


7. Pour the rest of the egg to cover the chicken mixture almost completely.


8. Cut the cherry tomatoes in half and spread over the top of the dish.


9. Slow bake at 150 Degrees Celsius for 45 min or until firm. Tip: Test by piercing all the way to the bottom of the quiche with a clean knife. It should come out without any raw egg on it.


Serve with a green garden salad with a few grapes and feta tossed in.



Enjoy with a real friend.

Chicken, Mushroom and Feta Quiche

Serve with a fresh salad

                                     

                                     

Chicken Chop Suey

Chicken in Soya Sauce, Dumpling delight

Joy and Jubilation!

Well maybe not so much, but I must say I was rather chuffed when by chance, I came across a Chinese supermarket in Rivonia, rather close to my ‘hood. Kong Tai is a restaurant and supermarket situated at The Wedge Shopping Centre in Joburg. The restaurant looks quite smart and welcoming while the aromas set off Pavlovian-like salivating impulses- can I get an AMEN!??

 The food was impressive much to my relief because I have been longing for a reliable Asian takeaway spot and have been left disappointed one too many times.

I spent a good buck in the supermarket as well, buying everything from variations of Soya sauce, Dumpling Sauce, Eggs Noodles, Spinach Spaghetti, Chicken and Cabbage Dumplings- (to die for!), Chinese Vegetables like Pak Choi and some Chinese Crockery.

This week I am trying out an Oriental twist to my menu, owing to the fact that after having suffered a fateful case of food poisoning (someone else’s food I assure you), I am leaning more towards light and easy going food.

I hope to explore a few dishes by talking to people and getting pointers, researching but mainly experimenting with flavours.

Oriental Soup

If you've been a bad person like me and stuffed your face with bad food, and now you feel so bad inside, here is a bad ass recipe for you and your bad, bad self.

Serves 2

 Ingredients

Crush and make into a pulp  in a pestle and mortar the following ingredients:

1 tablespoon of garlic

1 tablespoon of ginger

1 tablespoon of coriander

Salt

Pepper

5 de-shelled prawns cleaned and chopped into smaller pieces

1 reel of egg noodles

1 small head of pak choi

Method

1) Bring to boil 2-3 mugs of water.

2) Add the coriander/garlic/ginger pulp.

3) Add pepper and salt seasoning and allow the mixture to boil.

4) Add the prawns in first and simmer for a minute, then add pak choi and egg noodles. Turn down the heat and simmer until noodles are cooked- (they cook quick)

5) Serve and Enjoy.

Lunch at Katjusha's Fried Tilapia and Nshima

Yeoville is Joburg’s hub for a myriad of cultures from all over Africa, and fortunately what follows is an even wider choice of cuisines to excite the pallet. I have had the privilege of dining at a couple of restaurants in the area and each experience has been adventurous, delightful and left me wanting more. Having decided that for my own safety and because I lack the confidence to venture into Yeoville alone, I did some research and was pleased to find that Randburg has its fair share of African Restaurants.

On the edge of Randburg, somewhere close to Bryanston, I came across the restaurant and pub, Katjusha’s. Humble and hidden behind a local shopping centre, this place is misleading. What seemed like a simple pub from the outside turned out to be a warm, friendly and well run establishment. And what’s even more endearing is the Fish and Nshima (Sadza/Pap) that comes second only to my mother’s own version. 

The Chef, Danny, is a cool fellow who took my complements in his stride and went on to tell stories of his escapades in the olden day Zimbabwe.

My host for the day, Nyembe, provided entertainment in the form of his own tales and managed to distract me from what would otherwise have been a lonely lunch with my novel for company. All in all I enjoyed my experience and vowed to return with a hungry and nostalgic contingent.

Nshima and Tilapia Fish

Chef Danny At The Entrance

Simple Chakalaka Recipe

Chakalaka is a South African veggie delicacy best served at braais (barbecues) with pap/sadza/nchima and braii’d meat. If you haven’t tasted chakalaka at least once in your life, where have you been? Never fear- I have a quick recipe for it. Feel free to alter the ingredients to get your desired taste.  (this is for FaraiJ)

Serves 4-6

Ingredients:

30 ml of vegetable oil

1 medium onion diced

1 medium green pepper diced

3 carrots grated

1 tomato chopped

1.5 can baked beans

3 tablespoons crushed garlic

1 teaspoon of crushed ginger

2 tablespoons of curry (I prefer masala which is an Indian medley of spices)

Coriander

Fresh Chillies (quantity based on hotness and chilli type)

Method:

1)      Heat up the vegetable oil in a sauce pan at 2/3 of maximum heat.

2)      Add the garlic, ginger, onions and chillis and fry till onions are translucent.

3)      Toss in the curry/masala and a pinch of salt.

4)      Add tomato and leave to cook for 7-10 minutes.

5)      Mix in the carrots, green pepper and coriander and let cook for a minute.

6)      Finally add the baked beans. Mix well and remove from the heat.

7)      Enjoy.

Carpe Diem

Life happens. And if you don’t stop to take audit of yours, now and then, it could pass you by while you work your empty 9 to 5. The notion of ‘Following My Dreams’ has been playing on my mind for years now yet I have often not been able to, for one reason or another. My procrastination masks my inner fears of failure, my hesitance to venture into the unknown and my reluctance to step out of my comfort zone even when I am actually not comfortable at all. The time to start living your dreams is now, so do just that.

I recently hooked up with an up and coming photographer, Thabiso Mbegabolawe, who took a few fun pictures of a meal I cooked. A university graduate with an IT qualification under his belt, his passion and drive for his photography hobby/skill inspired me greatly because he is seizing every opportunity to do what he loves and doing it very well. I will definitely post the recipe for this Indian Curry, in the interim here are a few of his shots from our session. 

Carpe Diem...NOW!