YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The one that’s not too detailed, just simple and fast? Yes, that one… We want to share it in our newest feature, What’s Cooking with Caxton.
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IT was a compliment from a neighbour who tasted Sandra Farrell’s Cape Malay chicken curry that got her to start her own home-cooking business, which is now flourishing day by day from her home in Parkhill.
Before that though, Farrell said she grew up with a passion for cooking and drew inspiration from her mother.
“When my mother came to South Africa from Ireland, our family was poor, but we never went without. I watched how my mom would make a little go a long away, and it was her cooking that brought our entire family together. We loved eating our meals together,” she said.
Her business is called Fresh Food with Purpose where Farrell cooks nutrient-dense meals daily which scream with flavour. She also prepares lunch daily for rugby sporting bodies.
“When my husband, Grant, and I were retrenched from the hospitality industry during the Covid-19 pandemic, we started the business. I cook, and he takes care of the logistics, which includes deliveries,” she said.
“Chicken Trinchado is a very special dish because it reminds me of when I when met husband. It is such a simple dish packed with so much flavour, and the best part about it is that it doesn’t require that many ingredients or steps. It’s the perfect how-to-catch-your-man dish, and it’s also ideal for a man to cook for the woman he wants to impress,¨ said Farrell.
Chicken Trinchado
Ingredients
Chicken breasts
Olive oil
Small onion
1 tsp garlic
1 tsp salt
2 tsps paprika
1/4 cup Sweet white
250ml sream
Your favourite bread or rolls cut into rounds and a small side salad of your choice.
Method
Cut chicken into bite-size pieces.
Dice your onions fine.
Add your oil, garlic and onions to the pan.
Once browned nicely, add your chicken, salt and paprika and cook for five minutes till chicken is nicely cooked and sticky.
Add white wine and stir to deglaze pan.
Add cream and let it simmer till thick and creamy.
Add on your plate with your bread and salad.
Quick catch-up with the cook:
Most underrated ingredient: onion
Favourite cuisine: North Indian, Mexican
Favourite ingredient: love, fresh vegetables, fresh herbs
Something your palette doesn’t like: avocado and mushroom
First meal you cooked: spaghetti bolognaise
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