For my next Cookbook Challenge...I used a recipe from my newest book...Springbok Kitchen. I will admit to not really wanting this book, but I am loving it...it's full of plain and simple, everyday South African recipes...
And to top it off...all proceeds from the sale of the book, go to the Chris Burger Petro Jackson Player's Fund....very cool I think.My husband, being a huge pasta fan, we decided to try Tendai 'Beast' Mtawarira's Cajun Chicken Pasta.
1 and half - 2 cups penne pasta (we used spaghetti); 4 cups boiling water; 2 teaspoons Ina Paarman's potato spice; olive oil; 4 teapoons Ina Paarman's cajun spice; 4 skinless chicken breast fillets; 1 jar of Ina Paarman's tomato and basil pasta sauce; half a cup of fresh cream; half a cup of grated Pecorino cheese; 2 table spoons of chopped fresh herbs (e.g. basil, chives or marjoram).
Boil the pasta for 8 - 10 minutes. Reserve half a cup of the water and drain off the rest. Toss the pasta with the potato spice and 2 tablespoons of olive oil. Working on a plate , sprinkle 1 teaspoon of the cajun spice over each chicken breast. Drizzle and turn the spiced breasts in a little olive oil. Heat a frying pan and brown the oiled breasts on both sides without cooking them right through, about 3 minutes on each side. Remove from the pan and leave standing for 5 minutes. Slice the chicken breasts on the diagonal into strips. Pour the reserved water into the pan to deglaze it. Add the tomato paste sauce and cream. Return the sliced chicken to the sauce and cook gently for 5 minutes. Toss the chicken and sauce with the cooked pasta. Add half the grated cheese and stir through. Sprinkle the rest of the cheese and chopped herbs over the top and serve with a green salad. Serves four.
It was really yummy...nothing mind blowing, but perfect for a middle of the week meal.
My mom and sister have made a few of the other recipes in the book...and they are still raving about it...which means I just need to cook more...
For my other Cookbook Challenges cook here.