If you are not in Cape Town, let me tell you this….it is COLD! It is raining! My mind is going crazy thinking of Stews, Curries, Potjies, Casseroles, Soups, Hot Chocolate….I’m thinking of a Sticky Toffee Pudding with generous splashes of Custard….Ooolalaaa!
I go to my Instagram, Facebook and Twitter timelines and take comfort in seeing that I am not the only one having these thoughts. My fellow Capetonians are busy indulging in Hearty Soups, Stews with Dumplings, Hot Chocolate, Hot Sponge Puddings, Rusks….I’m dunking my rusk as I write this post. Sisonke!
However, as much as we would all like to prepare fancy and mouth-watering meals for our families, not everyone is lucky enough to afford items like Stewing Lamb or Beef, Ostrich, Kudu etc. The price of food, electricity and other living expenses are forever escalating with no signs of decreasing any time sooner. This does not mean we can’t all enjoy good food. At one point in my life, things were really tough financially but I came out of that situation mastering the art of creating plate scraping and seconds-worthy meals using very few ingredients. It’s all about making the best of what you have. No need to go rob the bank or get a sugar daddy to sponsor you.
South Africans love their meat…My mom will tell you, ifunwa ngumzimba meaning that it’s the body that wants it. If that is you then stock up on grocery items like Chicken Livers, Chicken Giblets, Tripe, Lungs, Chicken Necks, Trotters, Cow Heels, Pilchards etc. These items are all affordable for meat lovers. One can create master pieces using these ingredients just by adding a dash of this and a bit of that…..Just to give you an example, I’ve prepared this very simple recipe below. Chicken Necks are the cheapest items one can ever find yet they are tasty and can be used to create finger licking stews.
Hope yo get to try out the recipe. Please also let us know how you prepare your Chicken Necks. Enjoy and keep warm!
Pot Roast Chicken Neck Stew with Red Wine
3x 400g packets chicken necks
1 small onion
1 garlic clove, finely chopped
5ml medium curry powder
1 small red pepper
1 chicken stock cube
125ml dry red wine (I used a Merlot)
salt and freshly ground pepper to taste
- Cook the chicken necks in boiling water for about 5 minutes or until they are brown.
- In another saucepan, heat oil and fry onion and garlic until cooked.
- Add curry powder, red pepper and the cooked chicken necks.
- Add the wine and lower the heat. Close the lid and let simmer for about two minutes.
- The roasting doesn’t take long and the stew has to be stirred at two minute intervals.
- Add more wine or a bit of water if necessary.
- Season with salt and pepper.
- Add parsley before serving.
- Serve with Pap or as an in-between meal snack.