Back in high school I had a friend named Thando, we used to spend a lot of time playing and studying at her place because they had a pool and a stunning patio. When cooking chicken they would always reserve the breasts for the dog. They said they were dry and didn’t like them because of that. I used to volunteer cooking the breasts for the dog and would spice them up then dish up a portion for myself. Fast-forward to the future…
While researching traditional dishes from the various cultures in our country I realise there’s a Sotho dish called Tshohlo. Chicken breasts are cooked until they fall off the bone or shredded with a fork. After preparing the dish I immediately thought of Thando’s family and wished they knew of Tshohlo back then. With a bit of creativity, Tshohlo can be colourful, flavoursome and not to mention a great source of protein.
On the other hand, mangos are in season at the moment and during my travels, in the Gauteng, Mpumalanga and Limpopo regions I witnessed how widely used Atchar is. Some people take advantage of seasonal availability and make mango atchar at home. Mango atchar or any other type of atchar, adds interesting flavours to dishes and it is mostly served as an accompaniment to a meat dish served with pap, in Kotas etc. When working on this recipe I wanted to capture that essence and the importance of Atchar in South African cuisine and mix it with Tshohlo to result in beautiful mini quiches that match the flavours of the wine. The dish is bursting with flavours from the leeks, atchar, pepper and adding milk and eggs adds creaminess which rounds up the flavours beautifully. Roasted pumpkin seeds add a bit of crunch to the dish.
Foundation Rose is a stunning wine, it’s refreshingly fruity with tastes of berry. It is a wine perfect for a relaxed mood and good times. I wanted a dish that matches those attributes.
The recipe is very easy to prepare and perfect for a Summer day and for those not wanting to spend too much time in the kitchen. Surprise your loved one this Valentine’s Day! They would love it! Enjoy!
Tshohlo and Mango Atchar Mini Quiches with Pumpkin Seeds, paired with Nederburg Foundation Rosé
Serves: 12 to 18
4 chicken breasts
125ml (½ cup) boiling water
2 bay leaves
1 chicken stock cube
15ml (1 Tbsp) canola or olive oil
1 big leek with leaves, chopped
½ red pepper, chopped
1 clove of garlic, chopped
3 tomatoes, peeled and diced
250ml (1 cup) mango atchar
15ml (1 Tbsp) fresh thyme or 5ml (1tsp) dried thyme
2.5ml (½ tsp) freshly milled black pepper, to taste
Salt, to taste (optional)
800g puff pastry
Flour for dusting
250ml (1 cup) full cream milk
For final assembly
30ml (2 Tbsp) dried pumpkin seeds
- Cook chicken breasts with water, bay leaves, chicken stock and turmeric in a saucepan on a hot stove.
- Cook until done, so the breasts are white throughout. Leave to cool.
- Shred the chicken using a fork and set aside.
- Heat the oil in a medium-sized pan. Sauté the leek, red pepper and garlic for about 2 minutes.
- Add tomatoes, atchar, thyme and pepper. Cook for another 2 minutes.
- Add the shredded chicken to the leek and atchar mixture. Mix well and set aside.
- Preheat the oven to 190˚C.
- On a floured surface, roll out the pastry, and cut into 12cm diameter circles.
- Lightly grease a muffin tray and ease the circles into the muffin cups.
- Prick the bottom of each circle with a fork, line with wax paper and fill with beans, rice or samp.
- Bake for 20 minutes. Remove the wax paper with beans. Adjust the oven temperature to 180°C.
- Spoon Tshohlo mixture into the blind baked pastry cups.
- Whisk milk and eggs and pour over the Tshohlo mixture. Sprinkle with pumpkin seeds.
- Bake for 45 to 50 minutes. Leave to stand for 10 minutes before removing the mini quiches from the muffin tray.
- Enjoy with Nederburg Foundation Rosé.
Love this pairing? My guess is that you will enjoy this Isijingi Cheesecake – it is also paired up with a Nederburg wine.
For more info and wine pairing suggestions, visit www.nederburg.co.za
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