Chicken with tuna sauce and bobotie recipe

		Recipes with leek			Recipes from South Africa Recipes with French beans

	Chicken with tuna sauce			Bobotie
	600 GRAM CHICKEN BREAST 1 ONION, chopped 1/2 LEEK, chopped 1 CLOVE GARLIC, chopped 1/2 GLASS WHITE WINE 1 CUP CREAM 1 CAN OF TUNA, crumbled			600 GRAM MINCED BEEF 2 ONIONS, sliced 500 GRAM FRENCH BEANS, cleaned and halved 3 APPLES, peeled and cut 50 GRAM RAISINS 2 EGGS 1 CUP MILK 1/2 CUP CREAM 1 TSP CURRY POWDER 4 BAY LEAVES
Sprinkle the chicken breast with salt and pepper to taste and fry it on both side until golden brown. Lower the heat and simmer for 20 minutes. In the meantime, stir fry the onion, the leek and the garlic 5 minutes. Add the white wine and simmer 5 minutes more. Add the cream and the tuna and heat well. Serve the chicken with the tuna sauce.			Cook the French beans 15 minutes. Stir fry the onions 5 minutes, add the minced beef and fry 5 minutes more. Add the apples, the beans, the curry powder, the bay leaves and the raisins and pepper and salt to taste. Mix the milk with one egg and this as well. Put this in an oven dish and bake 20 minutes at 180 degrees Celsius. Mix the cream with the remaining egg and pour this over the bobotie. Bake 15 minutes more. 18 July is International Nelson Mandela Day and in 1918 the day of birth of Nelson Mandela, the man who changed the rules with regard to apartheid, was in prison for years and later became president of South Africa. Click on culinary calendar for more links between cooking and history.