BOARDROOM TO KITCHEN
QUICK AND EASY MEALS WITH NOMFUNDO
Top business woman and cookery book author Nomfundo Mcoyi recently showcased a sneak peek of some of the recipes in her cookbook BOARDROOM TO KITCHEN at the popular Hirsch’s Kitchen Capers virtual event that was hosted by Hirsch’s Executive Director, Margaret Hirsch. The food for the event was sponsored by SPAR and included their free range Spar Select chicken breasts. Nomfundo said that she wrote the book in the hopes of motivating anyone who reads it to apply the simple recipes from the book and participate in creating the fond memories that are so often inspired by the camaraderie of happy dinners around the table. Here are some of the fantastic recipes that she whipped up:
Cajun Chicken Beetroot Wraps
3 free range Spar chicken breasts
1 tbsp. cajun spice
3 medium carrots
8 sliced sundried tomatoes
1 red pepper
1 red onion
Handful of mixed greens
6 beetroot wraps
1 Tub cream cheese
Season the chicken with Cajun spice and grill each side for 2 to 3 minutes. Finish the chicken breast in the oven at 200°C for another 3 minutes. Set the chicken aside and once it is cool cut it into strips.
Julienne the peppers, carrot and red onion
Place the beetroot tortilla on a chopping board, spread the cream cheese on and add onion, sun dried tomatoes, red pepper, carrot and mixed greens. Add the chicken strips.
Roll and seal with cream cheese and cut into segments.
Serve it with your choice of salad
6 150g Spar beef burger patties
6 Burger buns or Portuguese rolls
2 red onions
1 pack cherry tomatoes
6 tbsp. Mango Atchar
6 slices Cheddar cheese
1 tbsp. Olive oil
Mixed lettuce leaves
Fry the burger patties in a pan over a medium heat until browned and cooked to your liking. Lower the heat, place sliced cheese on top of the patties and adding sliced onions, cherry tomatoes and sliced gherkins. Put a lid on the pan for 2 min for the cheese to melt
Slice the burger buns in half, spread one side with prego mayonnaise, place the burger on the roll and top with the mango atchar, sliced onions, cherry tomatoes and the sliced gherkins.
The burger can be served with chips or potato wedges.
Garnish with mixed lettuce leaves and half cherry tomatoes.
Get yourself a copy of BOARDROOM TO THE KITCHEN here.