Hoenderpastei is a traditional South African recipe also known as: Boer Chicken PieA recipe that takes into account the Dutch and English traditions plus the indigenous peoples of this huge nation;Ingredients:
1.4kg oven-ready chicken
900ml water
15ml (1 level tbsp) salt
5ml (1tsp) whole allspice
5ml (1 tsp.) whole peppercorns
2 bayleaves
3 carrots, pared and sliced
2 onions, skinned and quartered
2 sticks of celery, sliced
5 sprigs of parsley
2 hard-boiled eggs
25gr marge
45ml (3 level tbsp.) flour
30-45 ml (2-3tbsps) kosher sherry
15ml (1 tbsp.) lemon juice
5 ml (1 level tsp.) sugar
Pinch of pepper
1 egg yolk
250g shortcrust pastry, i.e. made with 250g flour etc
egg to glaze
Method:
Quarter the chicken put it in a large pan with the water, salt, allspice, peppercorns, bayleaves, vegetables and parsley sprigs (tied together).
Cover and simmer for ½ hour.
Take out the vegetables and chicken and strain the stock.
Cut the vegetables up small; cut the meat from the chicken bones in large chunks.
Put into large pie dish alternate layers of chicken, vegetables, and sliced hard-boiled egg.
Melt the marge and gradually stir in the flour, 300ml of the stock, the kosher sherry, lemon juice, sugar, pepper.
Cook until the sauce is thick and smooth.
Beat the egg yolk well, stir slowly into the sauce and heat gently, stirring, till thick, but don’t boil.
Pour this sauce over chicken and vegetables; cool.
Cover the pie with pastry, then, using a sharp knife, cut a short line from the centre towards each of the four corners and fold each pastry triangle back, leaving an open square.
Brush the pastry over with beaten egg to glaze and bake in the oven at 220C(425F) mark 7 for 25 minutes.
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This is a quite simple recipe However, if your veal isn’t of the best quality, you will be eating shoe leather. Ask your butcher to give you the best quality escalope of veal. If he offers you something else, do not use it for this recipe. The escalopes should be very...
This a quite a speedy recipe. We have, I think, served this dish on everyone of our cruises. Although an original Italian dish, we have served it throughout the world. This is a good dish as a main course, or as a starter for a formal milky dinner. I have one...
We could not believe what we were served. Chef Malcom is a GENIUS!!! Please tell the directors that we do not have words to express how pleased we were. I suppose that we will be recommending you to every friend we know.
Jose T, Miami FL
Rhone River Cruise 2019
★★★★★
Fabulous & flawless service
I have been totally spoiled for future vacations. Riverboat is the way to go. I’ve met such nice people, staff was great, food fantastic. A really well run and well thought out trip
Harriet S
★★★★★
Another successful experience
Our experience was unique in that we were able to tour a lot of territory and a variety of places with minimal inconvenience. The fact that our boat was always with us and there were no long bus rides or waits made this mode of travel extremely enjoyable.
