I created this quick and tasty dish on a cold wintry afternoon in the Kruger Park. I’m not kidding it was very cold, as it can get between June and August. Groups of Impala and even a herd of Elephant were huddled together under bare trees, trying to draw heat from each other’s bodies.

I was waiting for our group of Wild Adventurers to return to base after a game-spotting trip and was fantasizing about a comfort food that would warm everyone up – and Chicken Peri-Peri with Mash became a reality. It’s so easy and quick, but I must warn you, you might have to do handstands in the shower the following morning – look out Amigo!
This is your dish.

This is the stuff you need: (Serves 4 people)

1. 1 kg of Chicken Breast (skin on preferably)
2. 6 Large Potatoes
3. 1 Tin of Green Peas
4. 6 Dried Devil Chillies (include seeds)
5. 1 Tablespoon of Freshly Chopped Garlic
6. Salt (To Taste)
7. 100 grams Of Butter (more if your waistline can cope)
8. 3 Tablespoons of Olive Oil
9. 500 ml Of Cooking Oil
10. 2 Teaspoons of Peri-Peri Powder
11. 2 Tablespoons of Lemon Juice
12. 2 Teaspoons of Brown Sugar or Honey
13. Fresh Sweet Basil Leaves

Okay Amigo, get off your donkey, it’s time to get serious

1. Crush the dried Chillies in a deep, rounded bowl (it makes it easier if the bits don’t get caught in corners)
2. Add Olive Oil
3. Add Chilli Powder
4. Add Garlic
5. Add Lemon Juice and place into a small pan and marinate for 40 minutes at room temperature, stirring occasionally
6. Start the mash by peeling the potatoes, cutting each one into 8 pieces and placing into pot of boiling water. Add salt to taste and boil, covered, on high.
7. Wash Chicken and dry well with paper towel
8. Spice with salt
9. Pour cooking oil into a non-stick frying pan and place on a high heat
10. Cut a small piece of chicken and place in the oil (when it starts frying, lower heat)
11. Place the chicken breasts into the pan and fry slowly, turning regularly
12. When potatoes are soft (not mushy), pour off every drop of water (use a colander if you have to). Add the butter and mash well. Cover and keep warm.
13. Now heat the marinade in the pan very briefly, then reduce and simmer
14. Microwave tinned peas in a bowl until hot (not mushy)
15. Add a little brown sugar or honey to sweeten peas, stir well and cover (keep warm)
16. Once the chicken is cooked through, turn up the heat to crisp the skin. Turn regularly
17. Serve the mash, place a chicken breast on top and add sugared peas on the side
18. Pour the marinade over the chicken and mash (be careful of the amount of marinade you use Amigo!!). For the not so brave, be sure to avoid the chillies, just use the oil
19. Garnish with ripped Basil leaves

An Ice cold Heineken will douse the flames. ENJOY!

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After living under the African sky where nature reigns supreme you’re feeling like you’ve never felt before. You’ve carried 15 kgs of back pack every day for the past few days through the most hostile and unforgiving terrain on this planet. Finally, with a twinge of sadness your Wild Adventure along the Olifants River slowly comes to an end. Now let me tell you, if you had any idea what I am cooking up at base camp, you’ll be heading back at speed. I reckon I could talk you into an ice cold Castle Draught beer as you watch the sun finally settle on the end of your day. Untie your boots and stretch out for a while as the thought of fresh chilli, garlic, lemon juice and wild Indian potato fries race across your taste buds. Oh boy this recipe is trouble – it’s a touch of Africa and India all rolled into one as my grand pappy used to say. There’s an old gag that keeps re-appearing over the years – it goes like this:

How does a Pakistani know when he’s hungry? – His butt stops burning. Now a burning butt is not what I had planned for you, but you have to know that Wild Indian Potato Fries will settle your soul, stop your hair from falling out, it’s better than Viagra and will guarantee you another mile to the gallon on your Hummer. If you overdo it of course – it could burn your butt as well. Wild Indian potato fries is a wonderful spicy mix of South Africa and India in one pan – it’s scrumptious and oh sooooo easy. Please pass me the Tobasco.

What you need:

1. Get yourself a bag of fresh potatoes from your supermarket & select 4 of the best (depending on who’s coming for dinner)
2. Also buy a sachet of black mustard seeds from your local spice store
3. Get a sachet of fresh ground turmeric (or a bottle if you can’t find fresh)
4. Sunflower oil
5. 2 x Large lemons
6. Salt
7. Fresh garlic
8. Fresh ginger
9. 4 x Fresh Chillies (red and green if possible)

How to do it? :

1. Keep the skin on the potato and slice into thin round discs (not lengthwise like home or French fries)
2. Lay the potatoes onto a clean cloth and dry each segment individually
3. Pour sunflower oil into a non-stick pan, about 1 cm deep. Heat the oil over a low heat
4. Place the potato segments into the oil and add one tablespoons of mustard seeds
5. Regularly shake the pan to loosen the potatoes, but do not lift or stir the potatoes until they start going brown, otherwise they will break up and end up with mashed potatoes
6. Cover and simmer on a medium heat for about 15 minutes until the potatoes are partially cooked (test with a fork)
7. When the potatoes are slightly soft, remove the lid and increase the heat so they can start turning brown.
8. Lift and turn each segment over individually with a pair of thin tongs until they start getting brown on both sides
9. Chop the fresh chillies, garlic and ginger and add to the potatoes
10. Lift and turn the potatoes gently in the mixture.
11. Add salt (to taste)
12. Once the potatoes are brown and crisp on both sides, keep turning and add lots of Turmeric until the all the ingredients are a crisp golden brown colour.
13. Serve into a warm bowl and add a generous amount of freshly squeezed lemon juice and possibly a touch more salt

A great side dish with the wild adventure Indian fries is thinly sliced avocado, tomato and fresh cucumber.

And don’t forget our great South African Wine which can be delivered to you anywhere in the world – look to the right!

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Hey you have to try this folks – it’s my wild adventures quick, gourmet tasting Goats Milk Halloumi Stew. It’s great after a long day’s hike amongst the Big 5. Everybody goes crazy for it – so will you.

It’s filling, healthy and extremely tasty. It’s a ‘comfort meal’ to be served around the camp fire on a chilli African night. It can be cooked on an outdoor barbecue or a ‘braai’ as we call it in South Africa, or on a (not too hot) low open fire under a watchful eye.

This is a delicate meal and needs lots of loving care and attention in the making. I would advise that you get some practice on your kitchen stove first, before becoming too adventurous with hot coals – fires are tricky.

Okay, time to salivate:

• 2 x 400 gram tins of chopped tomato (5 large fresh tomatoes are great if you prefer – blanched or straight)
• 5 Tablespoons of sunflower oil
• 2 Tablespoons Olive Oil
• 1 Tablespoon freshly chopped garlic
• 1 Tablespoon freshly chopped ginger
• Course ground black pepper to tast
• 6 Black Olives cut into quarters
• Salt (not too much because we also add soya sauce)
• 4 Tablespoons of tomotoe concentrate
• Half a cup of red wine
• Soya sauce to taste
• Fresh sweet basil leaves
• 1 Table spoon sugar
• 6 White Portuguese Rolls

How to Do it:

1. Place the sunflower and olive oil into a deep non stick pot
2. Heat the oil slowly (place a piece of tomoto in the oil – when it starts sizzling you’re ready)
3. Keep a very low heat.
4. Add the black pepper, wine, soya sauce, black olives, still stirring gently all the time (the ingredients must not stick to the pot)
5. Keep stirring from time to time until the sauce thickens
6. In the meantime, cut the Halloumi Cheese into large cubes, place in a bowl under a running tap for approximately 5 minutes to wash the sea salt off.
7. Dry the Halloumi cubes on a paper towel and add the ingredients in a pot.
8. Aff the tomotoe concentrate and stir in slowly
9. Cover pot and simmer on low heat until Halloumi starts to melt,becoming tacky and chewy.
10. Add basil leaves and serve in soup bowls
11. Dunk the rolls into the Halloumi stew and preferably eat like an African Wild Adventurer.
12. A good bottle of South African Sauvignon Blanc will enhance this simple but exotic meal.

I can’t take this any longer, my taste buds are running wild here – if you’re not going to make this stew right this minute, I am!

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Ingredients:

• 3-4 large/6 small aubergines
• 1 can chopped tomatoes
• 2 Onions
• Garlic
• Olive Oil
• 12 Olives, seeded and halved
• 6 Peppadews, sliced
• Feta Cheese
• 1 Avocado

Method:

1. Fry Onions in Olive Oil
2. Slice aubergines lengthways in 5mm slices, unpeeled
3. Line bottom of large casseole with aubergines
4. Drizzle with olive oil
5. Spread chopped tomotoes over
6. Spread fried onions over tomotoes
7. Add garlic, pepper and spice to taste
8. Sprinkle olives an oven for d peppadews over
9. Bake in 180 degrees oven for half an hour, or until aubergines are soft
10. Sprinkle with feta cheese and bake another 5 minutes
11. Top with avoado wedges and bake futher 5 minutes
12. Sprinkle fresh chopped coriander on top.

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Ingredients:

• 350g plain yogurt
• Salt
• 1and a half Kg Lamb
• 300ml oil
• 4 Bay leaves
• 6 Black & 16 White cardamoms
• Half a Kilo Onions
• 7 Tablespoons Ginger
• 7 Tablespoons Garlic
• 10 Teaspoons Ground Coriander
• 1 teaspoon Turmeric
• 2 teaspoons red Chilli Powder
• 1 Can Skinned & Chopped Tomotoes
• 2 Teaspoons ground Cummin
• 6 Whole Red Chillies
• Fresh Coriander & Tomotoe Slices

Method

1. Marinate Lamb In Yoghurt for 1 hour
2. Heat bay leaves and cardamom in oil until they crackle
3. Add onions and fry till lightly browned
4. Add ginger and garlic paste and stir fry 4-5 minutes
5. Stir in coriander, tumeric and red chili powder.
6. Add lamb with marinate, bring to boil then reduce heat.
7. Simmer for about 30 minutes, adding 15ml water and stirring occasionally
8. Add tomotoes, cumin, whole red chillies and salt
9. Simmer for 30 – 45 minutes until lamb pieces are coated with sauce and tender.
10. Garnish with fresh coriander and tomotoe slices
11. Serve with any Indian bread

Tip:

Can be sweetened with little sugar or apricot jam if desired.
best if only eaten the next day, to give it time to blend.

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Ella Fitz Gerald sang, “some say tamato, some say tomoto…”

All comes down to the same thing.

Tomatoes my friend are an excellent source of nutrients. Don’t tell me you can’t eat them because they are too acidic, too what ever. You are missing out on some real good stuff for your body.

I don’t mean to get off the point here, but the problem is that too many people complain about not being able to eat this or that because they aren’t eating properly in the first place.

Let’s get perfectly honest here -anything that comes out of a bag, box or can is not real food.

I digress I wanted to give you a great recipe for my tomotoe salad, tomatoes being a real food.

But before i give you the recipe I want to tell you nnother thing that is wonderful about tomotoes is that they are easy to grow. They will grow on any patch where the sun shines. You can even grow them in containers. You don’t need special seeds. Just keep a tomatoe of your favorite kind and squelch it in your hands and mix into the earth. It’s a good idea to keep your tomotoe patch weed free. Water once a day at the bottom of the stem. Tomatoes produce quite abundantly so in tomatoe season you can eat loads of tomatoe based food, they also freeze well.

Now for the salad:

You will need:

• 4 Big red ripe tomotoes
• 1 small onion
• Clove of garlic
• 4 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons White Balsamico
• Sea Salt and Pepper

Then you need to do this:

1. Finely chop the onion.
2. Place the onion in the salad dish.
3. Pour the olive oil and balsamico over the chopped onion.
4. Crush the clove of garlic with a flat knife and sea salt.
5. Add the crushed garlic to the onion, oil and balsamico mixture.
6. Stir everything with a fork
7. Thinly slice the tomatoes
8. Add the tomotoes to the mixture.
9. Fold into the onion,oil,balsamico and garlic mixture.
10. Leave to marinade between 10 and 30 minutes
11. Eat!

I eat this as a main dish because I’m vegetarian – my family eats as a side dish with their carcasses.

As a wild adventures girl I treasure and value my health as much as freedom, money and happiness.

I know for a fact that I am what I eat and think about.

If you are suffering from any digestive problems please don’t blame fresh food.

* Be free of acid reflux, heartburn, bloating, cramps, IBD and other digestive problems
* Double your energy and stamina
* Eat your favorite foods with gusto-even some so-called junk foods
* Entertain guests, dine-in, dine out and eat in public without worry
* Alleviate the discomfort of constipation and irregularity – for good
* Stop stomach ulcers in their tracks
* End to the gurgling gastritis attacks that cause misery
* Banish mood swings, headaches, even food allergies
* Stop suffering from embarrassing burping, bloating and gas
* Lose the extra pounds & maintain a normal weight without dieting
* At long last -feel healthy, energetic, and excited about life again!

For excellent information about food sign up for Sherry Brescia’s News Letter and get her FREE Report on how to be pain free without eating boring and bland food. Hey, I do!
CLICK HERE to get FREE Report

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