- 1 KG MINCE MEAT
- 1/2 CUP YOGURT
- 1/2 CUP MILK
- 2 SLICES BREAD
- 1 TBSP MUSTARD
- 2 TBSP TOMATO KETCHUP
- 1 TSP NUTMEG, grated
- 2 CLOVES GARLIC, crushed
- 500 GRAM CHICKEN FILLET
- 1 TBSP GINGERROOT, grated
- 2 TBSP SOY SAUCE
- 2 TBSP LEMON JUICE
- 1 KG TOMATOES, peeled
Take the crust off the bread and soak the bread in the milk. Mix with all the other ingredients and knead a little until it is smooth. Put in a cake or bread form. Bake 1 hour in the oven at 160 degrees. Slice. Eat hot or cold.
Roast the tomatoes in the oven at 150 degrees for 3 hours; chop them. Marinade in the meantime the chicken fillet in a mixture of soy sauce, lemon juice and gingerroot. Mix the marinade with the chopped tomatoes and brush over the chicken. Grill both sides of the chicken 15 minutes.
Serving suggestion:
Serve with tomato sauce, boiled potatoes and broccoli.
Dessert:
Blanc mange
Serving suggestions:
Serve with rice and okra with tomatoes and a white chardonnay.
Dessert:
Apple caramel pie
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