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In a Moment…food in a flash 5/5 (1)

By Richard Poynton - January 30, 2015

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Download the recipes.

Wren’s Couscous

1 cup couscous
Pour 1 cup boiling chicken stock over the couscous and allow to steep.
Fluff up with a fork and add knobs of butter.
Add all the rest.

Mushroom and Thyme Soup

1 tin mushroom soup
3 lrg mushrooms
Fresh Thyme
Half cup cream
Place a knob of butter and some oil in a hot pan and fry the mushrooms.
Add the mushroom soup, thyme and cream.
Serve warm.

Quick Beef Stir Fry

2 Tsp butter
2 Tsp oil
2 garlic cloves- crushed
12 broccoli spears
1 red onion – sliced
500g beef fillet cut into small pieces
Cook all the above in a wok until tender
Add sweet and sour sauce and heat through.

Coronation Chicken

2 onions
10 ml tomato paste
2 Tsp curry powder
1 Tsp lemon juice
2 Tsp apricot jam
1 cup mayonnaise
300g cooked chicken – cut into small pieces
Fry the onion.
Add curry powder and tomato paste.
Add all the rest.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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