Category Archives: Impala Recipes

INGREDIENTS

100g Butter
1 Onion, medium, finely chopped
2 Celery sticks, chopped
100g Mushrooms, finely chopped
80g Fresh bread crumbs
15ml Lemon zest
50ml Parsley, freshly chopped
50ml Cilantro (Coriander), finely chopped
1.5kg Chicken, whole
1 Egg yolk
250ml Impala Lemon and Herb Marinade

Preheat oven to 200℃. Use half of the butter and shallow fry the onion, celery and mushroom until soft and most of the moisture has evaporated.

Remove the pan from heat and add the remaining ingredients, except the remaining butter. Mix into a paste and stuff the chicken, truss the neck and buttocks.

Melt the butter and add the Lemon and herb marinade to the melted butter and brush on top of the chicken and bake for 2 hours. The first hour covered and the last hour open. Baste the chicken with pan juices and left over marinade every 30 minutes.

MEAT SAUCE
15ml Cake flour
10ml Butter
300ml Chicken stock
15ml Sherry

Melt butter, add flour and fry until flour is brown. Add the pan juices of the cooked chicken, not the fat. Stir to prevent lumping. Add stock and Sherry and boil for 5 minutes. Serve hot.

CHARGRILLED VEGGIES

1 kg Potjiekos Mixed Veggies Impala

125 ml (1/2 cup) Funky Ouma Olive Oil

45 ml (3 tbsp) Honey

15 ml (1 tbsp) Funky Ouma Shiraz Braai and Cooking Salt

Add an extra shelve into your oven while the chicken is cooking. At the last 30 minutes prepare the veggies.

Mix veggies together into an oven roasting dish and sprinkle liberally with olive oil, honey and Funky ouma Shiraz braai and cooking salt. Grill for 25 min and stir half way through the cooking process.

SHORT RIB STROGANOFF

15 ml (1 tbsp) Funky Ouma Olive oil

15 ml (1 tbsp) butter
1 onion, finely chopped
250 g mushrooms, sliced
5 celery stalks, thin slices
1 kg short rib cubes
30 ml (2 tbsp) cake flour
90 ml brandy
500 ml (2 k) meat stock
250 ml (1 cup) sour cream
Salt ‘n pepper to taste
Impala Country Fruit Chutney

Pre heat the LK cast iron pot to smoking hot. Drizzle the meat with olive oil and sear the meat in small batches in the hot pot. Remove meat from the casserole and fry the onion, mushrooms and celery in the same pot for 5 minutes.

Add the meat and hot stock to the casserole and simmer for 2 hours on low heat or 3 hours in the oven at 170C. Once cooked and soft to the touch, add the sour cream and seasoning and stir. Serve with pearl barley and Impala Country Fruit Chutney.

EARL BARLEY AND SPLITPEA SIDE DISH
250 g (1 cup) pearl barley
125 g (3/4 cup) split peas
1 liter of water
1 stock cube of choice

Pre-soak the barley and split peas for 2 hours in enough hot water and let it soak. Drain the water from the mixture until it runs clear by adding some extra water.

Add to a large saucepan the soaked pulses, water of recipe, stock cube and boil on moderate heat for 35 minutes until soft and chewy.
Drain extra moisture and give the cooked pulse a good drizzle of olive oil to prevent it from clumping while cooling.

Portions: 4