Sep 2021 - Ballito Umhlanga
Spring flowers, fun and food. Houseboat cruising on Lake Jozini, macadamia nut farming, celebrating Heritage day in style with Black Elephant Vintners, exploring our North Coast with its array of attractions and a Montblanc spoil for him and her.
Spring flowers, fun and food. Houseboat cruising on Lake Jozini, macadamia nut farming, celebrating Heritage day in style with Black Elephant Vintners, exploring our North Coast with its array of attractions and a Montblanc spoil for him and her.
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Chicken Tikka Burger<br />
You’ll need (per burger): 1 burger bun, 2 leaves butter lettuce,<br />
1 slice tomato, 2 onion rings, ½ tablespoon mayo, 250g chicken<br />
fillet, 80g tikka sauce, 50g prego sauce, 5g Cajun spice, 5g paprika,<br />
½ tablespoon Dijon mustard, 2g coarse pepper, 1 clove garlic, 3<br />
tablespoons canola oil, ½ tablespoon chicken stock granules<br />
To make: The star of the burger is undoubtedly the authentic<br />
tikka sauce/marinade, which is unique to the Fig Tree kitchen<br />
(don’t worry, they’re letting us in on the secret!). Put the prego<br />
sauce, Cajun spice, paprika, Dijon mustard, pepper, garlic, chicken<br />
stock granules and Canola oil into a food processor and blitz. Cut<br />
the chicken fillet into strips - not too thin – and drop them into<br />
the sauce (they let theirs marinate for 24 hours, which is why the<br />
chicken is so soft and juicy!). In a skillet over medium heat, heat<br />
oil and add the marinated chicken strips. Flip them until they are<br />
golden. They cook quite quickly and remain soft because of the<br />
marinating. To assemble your burger: Spread the mayo on the<br />
bottom half of the burger bun. Then, layer your lettuce, onion,<br />
tomato and chicken strips. Pour the sauce left in the skillet over the<br />
burger. Now you can get creative and add any other toppings you<br />
like: avocado, cheese, onion rings and even coleslaw. There is a lot<br />
of flavour on this burger already though, so it’s recommended you<br />
enjoy as is! Details: www.simbithi.com/the-country-club, 032 946 5403,<br />
enquiries@simbithi.com<br />
Chef Kiosha’s Tips:<br />
If you aren’t keen to have a<br />
burger, you may enjoy your saucy<br />
chicken strips in a wrap, pita or<br />
over a few fresh greens as a salad.<br />
Alternatively, serve over a giant<br />
mushroom for a banting option.<br />
If you want the best flavour out<br />
of your chicken, you must let the<br />
meat marinate for 24 hours!<br />
For those brave souls who like it<br />
extra spicy, drop some red-hot<br />
chillies into your marinade!<br />
Home based care now offered to<br />
residents of Somerset Valley Estate<br />
• Assisted Living for adults of all ages<br />
• Care of the Aged and the Infirm<br />
• Frail Care<br />
• Alzheimer and Dementia Care<br />
• Palliative Care<br />
• Step down/post Hospitalisation Care<br />
• 24-hour Nursing<br />
• COVID-19 Screening in place<br />
Call us for<br />
tariffs and information<br />
031 940 1601
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