ISSUED BY DKC (DE KOCK COMMUNICATIONS FOR NEDERBURG
WINES
Who
knew shredded chicken could taste this good? Thuli Gogela, one of South
Africa's most popular foodies and bloggers clearly did. She's taken Tshohlo,
added mango atchar and a few other special ingredients. Instead of serving with
pap or steamed bread, she's used the combo to make a fab quiche filling. And to
bring out those fruity, spicy flavours, she serves it with Nederburg's
Foundation Rosé. Refreshingly fruity with tastes of berry that dance on your
tongue, it's an absolutely awesome match for this novel but super-nice dish.
Thuli Gogela
Tshohlo and mango atchar mini quiches with pumpkin seeds, paired
with Nederburg Foundation Rosé
From
the kitchen of Thuli Gogela
Tshohlo is a Sotho term for shredded chicken. It is a
traditional dish usually served as a main course accompanied by pap or steamed
bread.
Serves: 12 to 18
Ingredients:
Chicken (Tshohlo)
4
chicken breasts
125ml
(½ cup) boiling water
2
bay leaves
1
chicken stock cube
1ml
turmeric
Atchar filling
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)
Pastry
800g
puff pastry
Flour
for dusting
250ml
(1 cup) full cream milk
2
eggs
For final assembly
30ml
(2 Tbsp) dried pumpkin seeds
Method:
Chicken (Tshohlo)
1. Cook
chicken breasts with water, bay leaves, chicken stock and turmeric in a
saucepan on a hot stove.
2. Cook
until done, so the breasts are white throughout. Leave to cool.
3. Shred
the chicken using a fork and set aside.
Atchar filling
1. Heat
the oil in a medium sized pan. Sauté the leek, red pepper and garlic for about
2 minutes.
2. Add
tomatoes, atchar, thyme and pepper. Cook for another 2 minutes.
3. Add
the shredded chicken to the leek and atchar mixture. Mix well and set
aside.
Mini quiches
1. Preheat
the oven to 190˚C.
2. On
a floured surface, roll out the pastry, and cut into 12cm diameter
circles.
3. Lightly
grease a muffin tray and ease the circles into the muffin cups.
4. Prick
the bottom of each circle with a fork, line with wax paper and fill with beans,
rice or samp.
5. Bake
for 20 minutes. Remove the wax paper with beans. Adjust the oven temperature to
180°C.
6. Spoon
Tshohlo mixture into the blind baked pastry cups.
7. Whisk
milk and eggs and pour over the Tshohlo mixture. Sprinkle with pumpkin
seeds.
8. Bake
for 45 to 50 minutes. Leave to stand for 10 minutes before removing the mini
quiches from the muffin tray.
9. Enjoy
with Nederburg Foundation Rosé.
Join
the conversation using: #NederburgDiscover
The
Foundation range revives a tradition begun by Nederburg’s founder, Philippus
Wolvaart, who acquired land in the Paarl Valley in 1791. This laid the
foundation for Nederburg as South Africa’s most prized name in wine. The range
is softly styled with fresh and fruity aromas, making it perfect for everyday
drinking.
