Probably, the most known soup in the world……
- 1 tin sweet corn soup
- 1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
- Some salt (to taste)
- Chicken salt (for more flavour)
- ½ tspn cracked black pepper (OPTIONAL)
- ½ tspn white pepper
- 3 tbspns soy sauce
- 2 tspns vinegar
- ½ cup corn flour mixed with ½ cup water
- 3 beaten eggs
- 1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
- 1.5 ltr water
-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.
-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.
-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.
-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.
-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.
-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.
-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.
-Your soup is ready. Serve hot before dinner and enjoy!
My favorite side BBQ dish, unlike Nandos I don’t like any peri peri sauce on it. I like it with light butter or as it is …..
- 4 sweet corn cobs
- Some butter to serve
-Preheat BBQ grill. Place the cobs on the grill on low to medium heat in a way that corn sits around the fire (not on the fire).
-When it starts changing its color or become deep yellow in color, roll the sides. When the cob is deep yellow from all the sides then put it on fire side and give it a nice colour (Do not burn).
-Serve with some butter on top.
This is a very retro style pizza. Now the pizzas are very innovative and customised but this was the 1st generation of pizzas, have alook and enjoy the lovely bits …
- 1 thin crust pizza base / Dough maker’s* Pizza base
- 4 tbspns pizza sauce
- ½ tspn garlic paste
- 2 tbspns olive oil
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 button mushrooms chopped
- 4 tbspns corn
- A pinch of dried rosemary*
- 1 pinch of dried oregano*
-Prepare a pizza base and apply some olive oil, garlic paste and pizza sauce. Now sprinkle some cheddar cheese and then some mozzarella cheese.
-Place some chopped muhrooms and Fresh maize or corn and top it withsome herbs, like oregano and rosemary.
-Bake in a preheated oven For 20 minutes on 190 degrees Celsius.
-When it is golden red, take it out and serve hot.
Tasty old Fashioned mushroom and corn pizza is ready to be served.
-Serve it in retro style, in some old Fashioned crockery and cutlery and some old Fashioned presentation styles.
-Thickness of dough totally depends on your desire, i prefer thin crust and it is ready in 20 minutes, if you are making thick crust of puffy crust or stuffed crust then refer to “Tips” page.
This will serve 2 persons easily.
*Refer to Glossary