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or less done, especially in the case of meats. Therefore, heat settings may be
increased, decreased or varied in any way to suit individual preference.
PORK CHOPS PAPRIKA
4 to 6 pork chops
Paprika
Salt
METHOD: Preheat a frying pan. Sprinkle chops with paprika, salt, pepper and sage.
Grease the frying pan lightly and brown the chops on both sides. Reduce the heat
setting. Add milk gradually as needed. Cover and braise until done.
ROAST CHICKEN WITH ROAST POTATOES
1.5kg chicken
7ml mixed dried herbs
3ml turmeric
1 large onion, quartered
60ml oil
METHOD: Wash and dry chicken inside and out. Mix salt, pepper, herbs and
turmeric and sprinkle over chicken. Place onion inside cavity of chicken and tie legs.
Heat oil and butter in frying pan to about 180°C until butter begins to foam. Fry
chicken until nicely browned all over. Turn heat down to approximately 120°C. Cover
and roast chicken for about 1 hour, turning every 15 minutes. Season potatoes and
sprinkle with flour. Add potatoes to frying pan for the last 30 minutes of cooking.
Roast with the chicken, turning regularly.
Pepper
3ml Sage
300ml Milk
60g butter
6 medium sized potatoes, peeled
Salt and pepper
Flour
10
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