Recent content by kimashswan

Here's an easy one... Pound the breasts with a mallet. Then mix butter with some Oraginum and salt, smeer on the chicken breasts, and fry over medium heat till done. The butter needs to be smeered on both sides. After that you can do anything. I like to eat them plain like that...

What you might find is that the "funny taste" is the caramalised sugars from the food that is in the pot. I haven't aver tasted andy weird taste and actually find SC food tastier. Veggies will release a lot of liquid which will mix with the other flavours in the pot. Most of my best soups and...

Trudy, I got a timer plug for my SC. You plug the SC into the adapter which has a timer switch on it and that works like a charm. I am sure you could get them from any electrical wholesaler or store. I haven't seen a digital SC and the other forums I have been on haven't had a problem with...

You can also cook extra for freezing, so that you have dinner for those nights you don't feel like cooking :)

Hi All, Just another thing that I have learnt over the years, is make an inscision into the roast and insert a peeled carrot into the meat, before roasting it, and it for some reason keeps the meat tender. HTH

Thanks Lynan, Sounds delicious, I'll have to try it. Love Early Grey Tea!!!!

Hi, See my link for a curry. You can use Chicken in the recipe. http://www.discusscooking.com/forums/f59/durban-curry-receipe-from-south-africa-29684.html Cheerio Kim

Don't stress about the long post. I just can't believe how small the world is. Please let me know how the curry came out. They say that a curry never tastes the same as it does in Durban. Even when you use the very same recipe and ingredients in Johannesburg it tastes different. Funny that.

Hi Sandy, Yep, the chopped tom and onion is called Sambal. Here the indians also add some chopped green chilli to it, for that extra zing! I don't eat it though. :blush: Where did you stay in S. Africa? I don't think I could leave, I love it too much. If you want to add some interest to the...

In a pan heat about 1 tbsp cooking oil, medium heat. Add 1 onion sliced lengthwise, and about 2 cloves crushed garlic, saute for about 2-3 minutes till onion begins to turn translucent, then add 1/2 tsp turmeric, and 1 tbsp curry powder (I used a mixed masala), saute that, till the spices have...

Hi Jeani Sue, Thanks for the advice, I have posted a recipe for Durban curry in the slow cooker forum. It is possible to make it on the stove, but I found that the SC method was the tastiest ever :) ~K

Hi Angie, The recipe you have is a good one, but chai is Indian in origin, and therefore quite spicey. I have found that using mixed spice and cardomom makes a good tea. I make it with either black tea, or our rooibos tea, which is yummo. The Indians do "cook" the tea in the milk, so the...

Hi All, I'm Kim, from South Africa, and looking forward to enjoying the community here. I live in Durban, am married, and hoping to start adding to the family next year. Chat soon Kim