Culinary Hotine - 01 June 2022

Clem solves your culinary conundrums! This week we’re going retro in the kitchen!

Serves: 2-4
Time: 30 minutes
Recipe by: Clem Pedro & Abigail Donnelly 


For the boereboontjies:
500g potatoes, peeled and cut into chunks
350g green beans, trimmed and cut into 1cm – 2cm pieces
1 onion, diced
1 Tbsp butter
salt and freshly ground black pepper to taste

For the Gem Squash:
4 gem squash, halved with the seeds and extra fibers removed
1 tin creamed style corn
50g Gouda cheese, grated
2 Tbsp dried parsley
1 Tbsp garlic and herb mix
salt and freshly ground black pepper

For the 1 Pan Chicken Dinner: 
2 Tbsp canola oil
1.5kg free range chicken pieces
500g pumpkin, peeled and cut into chunks
1 onion, cut into petals
1kg baby potatoes, halved
Roast chicken seasoning to serve

For the French Onion Soup: 
2 Tbsp olive oil
4 onions, sliced
2 cloves crushed garlic
2 Tbsp brown sugar
3 Cups beef stock
1-2 Tbsp balsamic vinegar
fresh ciabatta, to serve
gruyere, to serve


For the boereboontjies:
Add the potatoes, beans and onions to a pot seasoned with some salt. Cover with a lid and place over a medium heat, boiling until the potatoes are tender.
Strain the mixture and add the potatoes, beans and onions to a large mixing bowl. Add the butter and seasoning and mash the potatoes, being careful not to over mash as the mixture should have some texture.
Serve with braised lamb chops.

For the gem squash:
Place your gems in a microwavable dish add a little water to help it steam then cover with a lid before steaming in the microwave for 10 minutes or until the inside is tender and cooked through.
While the gems are cooking prepare the cheese topping by combining the grated cheese, parsley, garlic and herb mix and some seasoning.
Once the gems are cooked strain off any water and divide the corn equally, filling the inside of the squash.
Sprinkle over the cheesy mixture before melting in the oven or microwave until the cheese has completely melted.

For the chicken dinner: 

Heat your oil over a medium heat in the frying pan, add the chicken skin side down and brown until golden, turn over and combine with the pumpkin, onions and potatoes. Season with the roast chicken seasoning and add a little water, about 1/4 cup.
Cover with the lid and continue cooking for 30 – 40 minutes or until the potatoes and pumpkin have cooked through.
Serve over rice or mash ladling the sauce that has formed over the dish.

For the French Onion Soup:
To a large saucepan over a medium to low heat, add olive oil, sliced onions and cloves crushed garlic. Gently fry to soften.
Add brown sugar and beef stock. Simmer for 10 minutes, then stir in balsamic vinegar and season to taste.
Cut fresh ciabatta into thick slices and toast under a hot grill. Top with slices of Gruyère and slide under the grill again until melted and bubbling.
Ladle the soup into deep bowls and top with Gruyère-ciabatta croutons.

Catch the Culinary Hotline every Wednesday with Chef Clem only on Expresso Show!

Leave a Comment

Your email address will not be published. Required fields are marked *