Sunday Night Supper was a relaxed affair here at my home In South Africa.After a sport filled weekend this is what we had.........Mustard and herb chicken breasts
By Annette Kesler 4 skinned chicken breasts
dash extra-virgin olive oil
pinch herb salt
pinch milled black pepper
5 ml (1 tsp) Dijon mustard
250 ml (1 cup) homemade chicken stock
3 sprigs rosemary, finely chopped
30 ml (2 tbsp) greek yoghurt

Serves 4

Sear chicken breasts in a little olive oil in a frying pan until well browned. Season with herb salt, pepper and mustard. Remove from pan. Heat stock to just under boiling point. Add chopped rosemary, then place chicken breasts in stock and simmer for 6 - 8 minutes. Remove breasts and set aside. Boil stock over high heat, uncovered, until reduced by half. At the last minute, return breasts to pan, add yoghurt and heat for 1 minute. Serve chicken breasts with sauce poured over,

I served it with.........

Celery Parmigiana
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4 cups sliced celery
1/4 cup minced onion
1/2 clove garlic, minced
2 tomatoes, diced
4 slices crisp-cooked bacon, crumbled
1/2 cup grated Parmesan cheese

Cook celery, onion and garlic in small amount of goiling salted water until tender (about 20 minutes). Drain. Turn into buttered 1 1/2 quart shallow casserole.
Top with tomatoes and bacon, sprinkle with parmesan cheese.
Bake at 325 degrees for 30 minutes.Hot-n-Cold Warm Baked Potato Salad
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6 medium-size baking potatoes
1 small onion, chopped
2 hard-cooked eggs, chopped
2 celery stalks, chopped
1 cup Light Mayonnaise
2 tablespoons dijon mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
1 Tbls fresh dill
6 pimiento-stuffed olives, chopped (optional)
fresh parsley to garnish

Bake potatoes at 400° for 1 hour or until tender; cool slightly.

Remove top one-third of potatoes, cutting lengthwise; carefully scoop out pulp, leaving shells intact. Keep shells warm.

Combine potato pulp, onion, egg, and celery in a medium bowl. Stir together mayonnaise and next 4 ingredients; stir into potato mixture. Spoon into potato shells. Sprinkle with olive, if desired. Garnish, if desired. Serve immediately.
Makes 6 servings.

and some...........

Spicy Corn Bread
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3 red chillies, finely chopped
2 eggs
450ml (16fl oz) buttermilk
55g (2oz) melted butter
55g (2oz) plain flour
1 tsp bicarbonate of soda
2 tsp salt
170g (6oz) polenta
350g (12oz) sweetcorn, tinned
4 tbsp coriander, chopped


Pre heat the oven to 200°C/400°F/gas mark 6. Line a 9 inch cake tin with greaseproof paper and lightly grease.
Whisk together the eggs and buttermilk, stir in the melted butter.

In a seperate bowl sift together the flour, bicarbonate of soda and salt. Fold in the buttermilk mix and then the polenta. Finally stir in the sweetcorn, chillies and coriander.

Pour the mixture into the prepared tin and bake for approx 25-30 minutes. Leave to stand for 2-3 minutes before removing from the tin.

For dessert we had..........

A typical South African Pud......

CAPE BRANDY PUDDINGThis favourite Cape classic is one of the best-known traditional recipes. Brandy was first distilled from Cape grapes in 1672 and named "fire water". Today South African brandy is a far cry from the first rough attempts produced by a humble ship's cook.

5 ml (1 tsp) bicarbonate of soda
250 g dates, stoned and finely chopped
250 ml boiling water
125 g(1/2cup) butter
500 ml (2 cups) sugar
2 eggs, beaten
500 ml (2 cups) cake flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
250 ml (1 cup) finely chopped walnuts or
pecan nuts
15 ml (3 tsp) butter or margarine
150 ml water
125 ml brandy
5 ml (1 tsp) vanilla essence
1 ml (1/4 tsp) salt

Add bicarbonate of soda to 125 g dates and pour boiling water over. Mix well and leave to cool.

Cream 125 g butter and 250 ml (1 cup) sugar and beat in eggs. Mix well.

Sift flour, baking powder and 2 ml (1/2 tsp) salt over creamed mixture and fold in.

Add remaining dates and nuts, mixing well. Stir in date mixture.

Mix thoroughly, then turn batter into a large baking dish and bake at 180oC until done, about 40 minutes.

Heat remaining butter and sugar and water for 5 minutes. Remove from stove and stir in brandy, vanilla essence and salt. Pour over pudding as soon as it is done. Serve hot or cold with whipped cream.
Serves 6.