Other recipes

Chicken stock recipe
This might simmer for around 2 hours, but other than that it’s as simple as placing all the ingredients in a pot and letting it do its own thing.
I know it’s recommend to use a boiling chicken. That I normally doing when I’m making stock to go into the freezer – bagged in 1 litre stand up pouches.
(Can make 1 – 1.5 litres of stock)
5 – 8 pieces of chicken (Breast & thigh is preferable. The amount of chicken can also vary according to what you plan to do with the chicken when the stock is all done)
1 Onion (roughly chopped)
1 Large carrot (roughly chopped)
125 ml Parsley (stalks and leaves)
2 Slices of lemon
3 Bay leaves
5 Black pepper corns
1.5 – 2 litres cold water (Enough water to cover all the ingredients and chicken)
Place all the ingredients in a heavy based pot or stock pot.
Turn on the heat and slowly let everything heat up to just before boiling point.
Then turn down the heat so it reaches simmer.
Let it simmer for around 2 hours.
Then remove the chicken pieces and set aside to use for a dish of your choice.
Strain the stock through a sieve. If you’re going to use the stock the next day (like I did), set it aside so it can cool down. When it’s properly cooled, cover with some cling wrap and put it in the fridge.
Standing in the fridge overnight, you’ll find that the fat has formed a film on top of the stock.
The easiest way to remove this film of fat is to simply take a sheet of kitchen towel, lay it over the fat layer, lift that up and the fat will be stuck to your kitchen towel. Otherwise use a spoon and slowly remove it bit by bit.
If you want a clearer stock you can strain the cold stock through a muslin cloth as well.

Pizza dough recipe

Makes 2 x 30cm bases


1 Packet of Yeast

5ml (1 tsp) castor sugar

250ml (1 cup) luke warm water

375g All purpose flour

5ml (1 tsp) Salt

15ml (1 Tbsp) olive oil


Combine the water and yeast.  Then add the sugar.  Let this stand to foam (around 5 minutes).

Now combine the flour, salt and olive oil in a bowl.

Make a well in the centre and add the foamed yeast mixture.

Combine this with your hands till you have a dough.

Turn the dough out on a floured surface and knead until you have a elastic dough (around 10 minutes).

Divide the dough in two, place on a floured surface, brush with some oil to prevent from cracking, cover with a cloth and let it rise till it’s double in size. Around 20/30 minutes.

Now shape into the pizza base, cover with your selection of toppings.

TIP on baking.  If you don’t have a pizza stone, use terracotta tiles that you heat in the oven when you preheat it.  Just dust with flour and place the pizzas on the heated tiles.


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