Hardly in the Kitchen this Christmas season, a Potpourri of quick Meals

A well-stocked pantry and freezer are essential when speed is of the essence as well as using fast cooking techniques and having a well-organized kitchen.

Christmas meals do not have to be elaborate, fancy and time consuming. Believe it or not, with less than thirty minutes to spare, one can come up with some scintillating and amazing good food that hasn’t suffered the fate of coming straight out of the freezer. Even for an auspicious occasion such as Christmas, fast food does not have to mean inferior quality food.

The secret lies in having a plethora of fresh produce, which is readily and abundantly available here in Uganda all year round. By mixing this with canned, dried or frozen food in tasty and innovative ways, you will be amazed at the dishes that you can produce in no time at all. A well-stocked pantry and freezer are essential when speed is of the essence as well as using fast cooking techniques and having a well-organized kitchen.

Chicken Goujons

Serve as a first course for eight people or as filling main course for four, Superb served with new potatoes and a simple salad.

Serves 8

INGREDIENTS:

4 boned and skinned breast of chicken
3 cups bread crumbs
1 tsp ground coriander
½ tsp paprika
½ tsp ground cumin
3 tbsp wheat flour
2 eggs, beaten
Oil for deep frying
Salt and pepper to taste
Lemon slices for garnish
Sprigs of fresh cilantro for garnish
For the dip

1 ½ cups plain yogurt
4 tbsp chopped fresh cilantro
4 tbsp chopped fresh parsley

Method:

Divide the chicken breasts into two natural filets. Place them between two sheets of plastic wrap and using a rolling pin, flatten each one to about a thickness of ¼ inch.

Cut into one inch strips diagonally across the fillets

Mix the bread crumbs with the spices and seasoning. Toss the chicken fillet pieces (Goujons ) into the flour, keeping tem separate.

Dip the fillets into the beaten egg and then coat in the bread crumbs mixture.

Thoroughly mix all the ingredients for the dip together and season to taste. Chill until required,

Heat the oil in a heavy based pan. Fry the Goujons in batches until golden and crisp. Drain on paper towel and keep warm in the oven until all the chicken has been fried. Garnish with lemon and sprigs of fresh cilantro.

Chicken & Pasta Salad

You are bound to have leftover chicken over the festive season, this is not only a delicious way to use leftovers and can also work with meat providing that you debone it and remove the fat as well. It also serves as a filling meal.

Serves 4

INGREDIENTS:

250 ml tri colored pasta twists
2 tbsp bottled pesto sauce
1 tbsp olive oil
1 large tomato
12 pitted black olives
250 ml cooked French beans
400 ml cooked chicken. Cubed
Salt and pepper to taste
Fresh basil to garnish

METHOD:

Cook the pasta in plenty of salted water for about 12 minutes or as directed on the package.

Drain the pasta and rinse in plenty of cold running water. Put in a bowl and stir in the pesto sauce and olive oil.

Skin the tomato by placing in boiling water for about 10 seconds and then plunge into cold water to loosen the skin.

Cut the tomato into small cubes and add to the pasta with the black olives, seasoning and the green beans cut into 1 ½ in lengths. Add he cubed chicken and gently toss everything and before transferring to a platter; taste and correct seasoning. Garnish with fresh basil

Grilled Garlic Bread Fingers

INGREDIENTS:

! Loaf French bread
½ cup olive oil or melted unsalted butter
4 – 6 minced garlic cloves
1 tsp grated lemon zest
¼ cup flat leaf minced fresh parley
Salt and pepper to taste

METHOD:

Preheat the oven to the grill setting to medium heat

Cut the loaf crosswise into 4 equal pieces and then each piece lengthwise into 4 equal pieces to make 16 ‘fingers,’ each approximately 5 to 6 inches long.

Heat the oil in a small saucepan over medium heat before adding the garlic, lemon zest, parsley and gently simmer until the garlic barely turns brown, no more than 3 to 5 minutes. Remove the garlic oil from the heat and season with salt and pepper and taste and correct seasoning.

When you are ready to make the garlic bread fingers, generously brush them all over with the garlic oil. Starting crust side down, arrange the fingers on the hot grate and grill for a couple of minutes or so turning with tongs until they are nicely browned. Don’t take your eyes off the grill for a moment; grilled bread burns very quickly and easily.

Transfer to a bread basket and serve at once.

Caramelized Apples

A sweet and sticky dessert which is quick to make and guaranteed to very quickly gobbled up!

Serves 4

INGREDIENTS

1 kg sweet apples
½ cup unsalted butter
30 gm fresh white bread crumbs
½ cup ground almonds
Rind of two lemons, freshly grated
4 tbsp corn syrup
4 tbsp thick strained yogurt to serve

METHOD:

Peel and core the apples

Carefully cut the apples into ½ inch thick rings

Heat the wok or a large frying pan before adding the butter. When the butter has melted, add the apple rings and stir-fry for about 4 minutes until golden and tender. Remove at once reserving the butter. Add the bread crumbs to the hot butter and stir-fry for a minute.

Stir in the ground almonds as well as the lemon rind and stir fry for a couple more minutes, stirring constantly. Sprinkle the bread crumb mix over the apples and then drizzle warmed corn syrup over the top. Serve with the thick stained yogurt.

Marinade for Beef, Pork or Goat meat

INGREDIENTS:

Combine:

3 cups flat beer

1 teaspoon salt

2 teaspoons ginger

2 tablespoons dry mustard

6 tablespoons soy sauce

1 teaspoon hot pepper sauce or more according to taste

4 tablespoons honey

4 tablespoons marmalade

4 – 6 minced garlic

4 tablespoons minced onions

Taste and correct seasoning and keep in the refrigerator until ready to use.