Cullinary

CHICKEN SOSATIES

1-1/2 pounds skinless, boneless chicken breast
2 tablespoons vegetable oil
4 onions, thinly sliced
l tablespoon hot Madras curry powder
2 cloves garlic minced
1 teaspoon coriander seeds
l tablespoon light brown sugar
1 cup freshly squeezed lemon juice

Cut the chicken into 3/4 inch cubes and place them in a deep non-reactive bowl. Heat the oil in a non-reactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken. Cover the bowl with plastic wrap and refrigerate it for 24 hours.

When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.

The chicken needs to marinate for 24 hours before cooking.

SOUSKLUITJIES (dumplings in sauce)

120 g cake flour

10 ml baking powder

2 ml salt

15 g butter

1 egg

125 ml milk

butter and cinnamon sugar to serve with

Sift the dry indredients together and mix in the butter with vingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfulls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (please don't peek, as this will cause the dumplings to "fall down" and become rubbery) Remove from heat, pour into a serving bowl and put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.