Page 6 - William Cape Gardens Newsletter Autumn 2019
P. 6
6 WILLIAM CAPE NEWS, AUTUMN 2019
What’s Cooking
What’s
Chicken Stroganoff
Cooking
with Ashley, Executive Chef
I took some time off earlier in the Ingredients: Method:
year to cruise with my family to the
South Pacific, visiting Noumea, 500g chicken thigh fillet sliced 1. Place the chicken, thyme,
Mystery Island and the Isle of Pines. 1 x large brown onion sliced half the garlic and half the oil
Now I'm back into the swing of things. 1/2 x tspn minced garlic in a baking tray and mix
The Food Services Teams at our 1/2 x bunch fresh thyme finely 2. Bake uncovered for 15
residences are busy preparing and chopped minutes at 170 degrees
planning lovely fresh food for our 2 x cups button/cup 3. While the chicken is
menus for the year.
mushrooms quartered cooking, heat a pot
On the food front, we have some 1/4 x cup white wine 4. Add the remaining oil and
delicious mushrooms available - 1/4 x cup chicken stock onions, cook until brown
button and cup varieties (mainly due 1/2 x cup thickened cream 5. Add the remaining thyme,
to the humidity, lately). One dish that 1/2 x cup gravy or beef stock garlic and paprika, cook for 2-3
never tires is the old favourite 1/4 x cup sour cream minutes
Stroganoff. I like to swap the 1/2 x tspn smoked paprika 6. Add the wine and boil down
traditional beef ingredient for 1 x tspn Worcestershire sauce by half
chicken, for a change. The addition of 1/2 x bunch chopped parsley 7. Add the mushrooms, cover
quartered cup mushrooms ensures 2 x tbsp vegetable oil with a lid and cook for 10
the dish is succulent and full of Salt and pepper to taste minutes
flavour. This dish can be served with 8. Add the chicken, including
rice or fluffy mashed potatoes. Enjoy! all the juices
9. Bring to the boil and add the
Worcestershire sauce, gravy
and cream
10. After 5 minutes, stir in the
parsley and sour cream
