English Translation
Attached Below.
Waarom
so ‘n ietwat ongewone afwyking van die norm-vervelige, hoender filette dood
kook in die pot en mayonnaise oor neuk? Want dit proe beter?, ons wil ons
standaarde verhef?, ons het self trots?, ons het respek vir ons bestandele?,
moet ek aangaan? . . .
Ons
verhef vandag die nederige hoender mayo toebie met ‘n tikkie moeite en ‘n welverdiende
skoot klas. Bedien dit op jou eie, tuis gebakte brood en merk weer ‘n slag
hernude respek op in jou huisgenote se oë. Probeer ‘n skeppie of twee red, want
hierdie hoender mayo smaak nóg beter die volgende dag.
Resep lewer:
|
Hoeveel tyd?:
|
3 – 4 Porsies
|
± 75 minute
|
Bestandele:
Hoender borsies, vel aan,
been in
|
500g
/ ±3
|
Sonneblomolie
|
15ml
|
Sumac
|
2.5ml
|
Gedroogde tiemie
|
2.5ml
|
Fyn komyn
|
1.2ml
|
Mayonnaise, nie te byterig
nie
|
200g
|
Medium grootte ui, fyn
gerasper
|
½
|
Soet & suur agurkies,
fyn gekap
|
30g
|
Sout
|
5ml
|
Gekapte knoffel
|
2.5ml
|
Sumac
|
2.5ml
|
Gedroogde salie ( sage )
|
1.2ml
|
Gemaalde lourier blaar
|
0.5ml
|
Fyn witpeper
|
0.5ml
|
Metode:
1.
Sny twee diep snitte oorlangs in elke borsie. Vlek die borsies oop en
verf liggies met olie oor die hele oppervlak. Meng die sumac, tiemie en komyn. Sprinkel oor die velkant van die borsies en
rooster 30 minute velkant na bo, onbedek, in ‘n voorvehitte konveksie oond by 170°C
(of 35 minute by 180°C in ‘n gewone, statiese oond). Laat afkoel vir ± 15
minute.
2. Ontbeen en kap elke borsie,
velletjie en al, op. Voeg die mayonnaise, gerasperde ui, agurkies, knoffel en
oorblywende bestandele by. Meng goed deur.
3. Gebruik en geniet.
Sumac:
Sumac is die gedroogde en gemaalde vruggies van ‘n Meditereense, struikagtige
plant in die Rhus genus, wat op hul
beurt weer deel is van die Anacardiaceae
familie – alom bekend as die kasjoeneut span. Die spesery word algemeen gebruik
in die Midde Oosterse kookkunste, veral Arabië, Turkye, die Levant en – in
besonder – Lebanon s’n.
Die spesery is tradisioneel ‘n belangrike versuuringsmiddel in hierdie
streke en word gereeld gebruik in die plek van suurlemoen, tamaryn of asyn. Dit
word oor hoender of vis kebabs gevryf voor dit gerooster word, is ‘n bestandeel
van stowe geregte en word ook gebruik in marinades en slaaisouse, onderandere.
Die grof gemaalde, intense pers-rooi spesery het ‘n skerp, bytende reuk,
amper soos bruin asyn sonder die asyn (indien dit moontlik sou wees). Die aroma
is uniek: nie oorweldigend nie, maar beslis geurig en aromaties – ideaal vir
gematigde proteïne soos hoender, jong vark en vis. Dit kombineer ook uitstekend
met suurlemoen, tiemie, oreganum en salie (sage),
of enige kombinasie van die voorafgaande.
My ervaring is dat die spesery nie oond stabiel is nie, dit vervaag
dramaties oor die 45 – 60 minute wat meeste vleis snitte in die oond spandeer.
Strooi dus ‘n tweede skoot sumac oor
die kiepie of vissie net voor dit uit die oond kom, of net daarna, vir ekstra
effek.
Hou die spesery deeglik geseël in ‘n lugdigte houer en weg vanuit
direkte sonlig. Hou ook ingedagte dat die marinade waarin dit gebruik word,
gaan vlek – voorskote, vadoeke, sintetiese kombuis toonbanke, ens. Dit was al
in die 18de eeu bekend dat sakke gemaalde sumac eenkant, weg van ander vrag, gestoor moes word en dat dit
veral marmer ordentelik vlek.
Sumac is ‘n plaaslik ‘n spesialis spesery, alhoewel dit toenemend gewild raak
te oordeel aan tydskrif resepte en TV programme. Ek het dit nog nie in die
gewone kettingwinkels gesien nie, maar die groter Food Lovers Market’s, Woolliese
en toegewyde spesery winkeltjies sal dit waarskynlik aanhou. My bron is Samoosa
& Spice, Jacaranda Sentrum, Rietfontein, Pretoria, (012) 330 3086.
Kommentaar:
· Been-in hoenderborsies bak en rooster aansienlik beter (vog
inhoud en tekstuur gewys) as die kliniese en totaal-verwyder-van-enige-lewende-organisme,
ontbeende en ontvelde pakkies hoender filette wat so sedig en netjies op die
supermark yskas rakke lê. Net soos dooie visse . . .
· Die bros-geroosterde, gekapte hoender velletjies verleen ‘n
ryk, geurige ondertoon aan die finale gereg. Laat dit maar uit as jou gewete
jou pla oor die tikkie cholesterol. Ontvel dan eers die borsies voordat dit
voorberei word vir die oond.
© RS Young,
2017
Bronne:
1.
“Sumaq”; https://en.wikipedia.org/wiki/Sumac; afgelaai op 2017.06.09.
2.
COOKING WITH SPICES; Heal, Carolyn & Allsop, Micheal;
Panther Books; Granada Publishing Ltd., Great Britain, 1985.
Oven Roasted Chicken Mayonnaise
Why
such a somewhat unusual deviation from the universally boring, boil-chicken-fillets-to-death-in-the-pot-and-slather-with-mayonnaise
procedure? Because it tastes better?, we want to elevate our standards?, we
have pride in ourselves?, we respect our ingredients?, need I go on? . . .
Today,
we are raising the humble chicken mayo sarmie with a touch of effort and a
smattering of class. Serve this on your own, home baked, white bread and notice
the fresh respect in your dearest and nearests eyes again. Try to save a scoop
or two for later, as this chicken mayo improves considerably overnight.
Recipe yields:
|
Preparation time?:
|
3 – 4 Portions
|
± 75 minutes
|
Ingredients:
Chicken breasts, skin on,
bone in
|
500g
/ ±3
|
Sunflower oil
|
15ml
|
Sumac
|
2.5ml
|
Dried thyme
|
2.5ml
|
Ground cumin
|
1.2ml
|
Mayonnaise, not too tangy
|
200g
|
Medium sized onion, finely
grated
|
½
|
Sweet & sour gherkins,
finely diced
|
30g
|
Salt
|
5ml
|
Chopped garlic
|
2.5ml
|
Sumac
|
2.5ml
|
Dried sage
|
1.2ml
|
Ground bay leaf
|
0.5ml
|
Fine white pepper
|
0.5ml
|
Method:
1.
Cut two deep incisions along the length of each breast. Splay the
breasts and cover lightly with oil over the entire surface. Mix the sumac, thyme and cumin. Sprinkle over
the skin side of each breast. Roast for 30 minutes skin side up, uncovered, in
a preheated convection oven at 170°C (or 35 minutes at 180°C in a normal, static
oven). Allow to cool for ± 15 minutes.
2. Debone and chop each breast,
roasted skin and all, roughly. Add the mayonnaise, grated onion, gherkin,
garlic and all the remaining ingredients. Mix thoroughly.
3. Serve and enjoy.
Sumac:
Sumac is the dried and ground fruit of a Mediterranean shrub in the genus Rhus. In its turn, the genus Rhus is a subset of the Anacardiaceae family – better known as
Team Cashew. The spice is widely used Middle Eastern cuisines, particularly
those of Arabia, Turkey, the Levant and – most notably – Lebanon.
The spice is traditionally an important souring agent in these regions, generally
as a substitute for lemon, tamarind or vinegar. It is rubbed over chicken or
fish kebabs before roasting, used in casseroles or stews, and also forms a
component of marinades and salad dressings, amongst others.
The intensely purplish-red, ground spice has a sharp, pungent smell; similar
to brown vinegar without the sour element (if that was possible). The aroma is
unique: mild, but definitely flavourful and aromatic – ideal for relatively
bland proteins such as chicken, white fish or young pork. It marries very well
with lemon, thyme, oregano, thyme and sage, in any combination.
In my experience, the spice is not oven stable. It fades dramatically
over the 45 – 60 minutes required for most cutlets or protein pieces.
Therefore, sprinkle a second shot of sumac
over the rooster or fish just before it exits the oven, or just thereafter, for
maximum impact.
Keep the spice thoroughly sealed in an airtight container away from direct
sunlight. Also keep in mind that the marinade it is used in, will stain – aprons,
dish cloths, synthetic kitchen working surfaces, etc. Sumac’s staining capabilities were already well known in the 18th
century when bags of ground sumac
were kept apart from the rest of the cargo. Apparently it stains unpolished
marble aggressively.
Sumac is locally a specialist spice, although it is popularity is growing progressively
judging by magazine recipes and TV cookery shows. I have not yet seen it in the
general chain stores, but the larger Food Lovers Market’s, Woollies branches or
dedicated spice purveyors will probably stock it. My supply comes from Samoosa
& Spice, Jacaranda Centre, Rietfontein, Pretoria, (012) 330 3086.
Comments:
· Bone-in chicken breasts bake and roast considerably better
(moisture content and texture wise) than those clinical and
totally-removed-from-any-living-organism, deboned and de-skinned trays of chicken
fillets that present themselves so innocently and neatly on supermarket
refrigerator shelves. Similar to dead fish . . .
· The crisply roasted, chopped chicken skin lends a rich, savory
tone to the final dish. Leave out if your conscience rebels against the touch
of cholesterol. De-skin the breasts prior to oven preparation.
© RS Young,
2017
Sources:
1.
“Sumaq”; https://en.wikipedia.org/wiki/Sumac, accessed on 2017.06.09.
2.
COOKING WITH SPICES; Heal, Carolyn & Allsop, Micheal;
Panther Books; Granada Publishing Ltd., Great Britain, 1985.
