I can’t believe that we are already in May and the days are flying by. Being at the Holi Cow makes me more aware of these things….we are now running bookings until the end of July! Cooking classes, high tea, baby showers, birthdays and even book club nights are being hosted at the Holi Cow.
If you have read some of my Mother’s Day blogs, you should know by now that I am not a fan of the set menus, crying babies, prams and just the general mayhem. This year, I am hosting a Mother’s Day Tea at the Holi Cow, 38 Kingfisher Drive, Fourways – so if you want to spend some time with Mom, snack on delicious home-made savouries and treat yourself to delicious old-fashioned cakes…this tea is for you. We kick off our tea with potato and brinjal pakodas, then serve North Indian Samosas with our Marvellous Mango Chutney, followed by Chicken Tikka served with mini rotis and our signature secret sauce that most of our customers call ‘that green sauce’ – It’s actually my mom’s home-made coriander and curry leaf mayo. I still bake every single cake at Holi Cow…I am fanatical about the cakes we serve. Red velvet, double chocolate hazelnut, carrot with cream cheese frosting and the White Chocolate Cardamom Cake are the cakes on offer and we also have Indian treats like Burfee and Gulab Jamun. Bookings are essential so give us a ring on 011 467 2661.
If like me, you are celebrating the day at home, here is a recipe that will warm up your Mother’s Day….a creamy chicken casserole with artichokes. It’s also one of those recipes perfect for this ‘banting diet’ that sounds way too good to be true. A real girls diet with full cream milk, cream, butter with some protein and select veggies. I will post some feedback soon, but so far, I haven’t craved carbs, not as hungry as before and have a little more energy for dreaded gym. I am really cynical about diets, but have noticed that a few of my friends are starting to look like a million bucks after being on the ‘Tim Noakes’ thing. I have used sunflower oil in the recipe but you can use butter or an olive oil instead.
I love artichokes and I feasted on them everyday while on holiday in Venice…I also visited a restaurant called Pane Vino san Daniella where Chef Luigi showed me how to prepare them. Here is a little video clip: http://www.youtube.com/watch?v=-PuO2aM_l5E
I use the AMC Chef’s Pan to seal the chicken and get the thighs to that beautiful golden colour – this AMC chef’s pan is a ‘must have’ and I will be giving a pan away to one lucky YUM YUM follower! Post a comment about a recipe that you have tried from this blog and share your experience – that’s all you have to do….good luck!
I baked a 5 layer cake with a chocolate cream cheese frosting for Mom last year….here is the link: https://yudhikayumyum.com/2013/04/24/troubled-by-true-love/Serves 4
2kg chicken thighs, skin on
Salt to season
60ml sunflower oil
1 onion, finely chopped
100ml chopped carrots
100ml chopped leeks
6 – 8 cloves garlic, crushed
2 sprigs fresh thyme
200ml white wine
1 stock cube
Black pepper, to season
15ml Magic Masala (Curry me Home)
150ml fresh cream
2 x 400g tins artichoke hearts, drained
30ml lemon juice
Handful of fresh coriander, chopped
Rinse the chicken thighs under cold running water and leave in a colander to drain.
Dab the thighs with absorbent paper towel and wipe away the moisture.
Lightly season the chicken with salt.
Heat an AMC chef’s pan on medium.
Brown the chicken thighs in batches placing the skin side down.
Remove from the pan and leave aside while preparing the sauce.
Heat the sunflower oil in a 30/40cm AMC pot on medium – I prefer a large pot and lay the chicken pieces out in a single layer.
Saute the onion until very pale golden in colour.
Add the carrots and leeks and saute until they soften.
Add the crushed garlic and saute for a few seconds.
Place the chicken thighs over the sautéed onions.
Add the fresh thyme, then pour in the white wine, chicken stock cube and 500ml water.
Add more water if necessary.
Simmer until the chicken is tender, add fresh cream, black pepper, Magic Masala and artichoke hearts.
Simmer for a few more minutes until the artichokes are warm and soak up some of the sauce.
Squeeze the lemon juice over the chicken and then sprinkle with fresh coriander.