CAPE HERB RECIPES HOT CROSS MUFFINS MINI BLT CROISSANTS CORONATION CHICKEN AND PASTA SALAD SPICY CAJUN-STYLE CODDLED EGGS THAI HOT BEEF SALAD NEXT CUSTOMER RECIPES TARRAGON FISHCAKES ITALIAN-STYLE BRAISED BEEF GREEDY APPLE CHARLOTTE SCRAMBLED EGGS WITH FINES HERBES ORGANIC HAKE STEAKS, BASQUE STYLE NEXT CAPE HERB RECIPE CORONATION CHICKEN AND PASTA SALAD INGREDIENTS: ½ ROTISSERIE CHICKEN, SKINNED AND FLAKED OFF THE BONE CURRY MAYONNAISE 15ML OLIVE OIL 30G ONION, CHOPPED FINELY 10ML CAPE HERB AND SPICE CURRY SEASONING 5ML TOMATO PASTE 75ML RED WINE 15ML APRICOT JAM 250ML MAYONNAISE ½ TUB CRÈME FRAICHE SQUEEZE OF LEMON JUICE SALT AND PEPPER SALAD 200G PASTA SHELLS, COOKED ½ GREEN PEPPER, FINELY DICED ½ RED PEPPER, FINELY DICED 8 REHYDRATED APRICOTS, CUT INTO 8 2 SPRING ONIONS, SLICED THINLY ON THE DIAGONAL 5 CHIVES, SNIPPED HEAT THE OLIVE OIL IN A SAUCEPAN. FRY THE ONION UNTIL TRANSPARENT AND THEN ADD THE CURRY SEASONING, TOMATO PASTE, WINE AND JAM. SIMMER SLOWLY FOR 30 MINUTES THEN PASS THROUGH A STRAINER AND SEASON THE LIQUID. INCORPORATE THIS LIQUID INTO THE MAYONNAISE. PREPARE THE SALAD INGREDIENTS AND MIX IN A BOWL. DRIZZLE ENOUGH DRESSING TO COAT THE INGREDIENTS WELL. SEPARATELY COAT THE CHICKEN IN A LITTLE DRESSING. WHEN SERVING, FIRST DISH THE NOODLE SALAD AND THEN TOP WITH THE CHICKEN AND GARNISH. SERVES 4 ALSO USE OUR CURRY SEASONING FOR SPICED PUY LENTIL BAKE STIRRING THROUGH TEMPURA BATTER BEFORE CRUMBING PRAWNS CREAMY MASALA CHICKEN CURRY ADDING TO A BUTTER CHICKEN RECIPE PRODUCTS USED IN THIS RECIPE: CURRY SEASONING SHARE YOUR RECIPE IDEAS FOR THIS PRODUCT   private bag X28.constantia.7848 | 50 bell cres.westlake business park.cape town.south africa | tel.27 21 7015140 | fax.27 21 7015148