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Elgin Matriculants

As you know, we offer our employees the opportunity to complete their matric, with EFRC’s support.  We are proud to announce that we have our first 2 matriculants:  Zikhona Jebese and Cardi Klein.  They are posing with their very proud teacher, Carla.
Ingredients: ⦁ 1/2 cup plain Greek yogurt (use full fat yogurt for best results) ⦁ Zest of 1 lemon ⦁ 1 tablespoon white balsamic vinegar ⦁ 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried) ⦁ 1 tablespoon fresh thyme leaves, or 1 teaspoon dried ⦁ 6 medium garlic cloves, minced ⦁ 1/4 teaspoon
INGREDIENTS: CHICKEN: 1 ½ pounds boneless chicken (breasts, tenders, or thighs) 2 tablespoons EACH: lime juice AND oil 2 teaspoon chipotle chili powder (or more to taste!) 1 ½ teaspoon EACH: garlic powder, ground cumin, AND kosher salt STREET CORN TACOS: 1 ½ cups roasted corn ½ cup chopped scallions ¼ cup EACH: chopped cilantro
Ingredients 2 tablespoons unsalted butter 4 large onions halved and thinly sliced Pinch of salt and pepper to season 2 teaspoons fresh chopped thyme divided 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL) 2 cloves garlic minced 1/2 cup beef broth or stock divided 1 tablespoon olive oil 4 boneless, skinless chicken breasts 2 teaspoons garlic powder 1 teaspoon ground thyme 1 cup shredded gruyere cheese (or mozzarella cheese) 4 tablespoons freshly grated parmesan cheese Instructions Preheat oven to 400°F (200°C). Lightly grease a 9×12-inch
Ingredients Caprese Balsamic Grilled Chicken 4 (6 ounce) boneless skinless chicken breasts 1/2 cup balsamic vinaigrette 8 ounce fresh mozzarella ball, sliced 1 ripe field tomato, sliced 1/4 cup basil, sliced 1/4 cup balsamic reduction directions Marinate the chicken in the balsamic vinaigrette overnight. Grill the chicken in medium-high heat until cooked and slightly charred,

ThembaCare

It brings us great joy to be able to contribute towards the ThembaCare Hospice Grabouw each year. This year we have been able to assist with the donation of their new uniforms and medical packs.

Chicken Stew

. . . . . . . INGREDIENTS 2 tbsp. butter 2 large carrots, peeled and sliced into coins 1 stalk celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 tbsp. all-purpose flour 700g boneless skinless chicken breasts 3 sprigs fresh thyme 1 bay leaf 350g baby potatoes, quartered 3 cups.
. . . . . . . INGREDIENTS 2 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 1/2 cups. whole milk 1 1/2 cups. low-sodium chicken stock 2 cloves garlic, minced 250g fetuccini pasta 1/2 cup. heavy cream 1 cup. freshly grated Parmesan Freshly chopped parsley, for

Chicken Stroganoff

. . . . . . . INGREDIENTS 350g noodles 2 tbsp. butter 1 tbsp. vegetable oil 400g boneless skinless chicken breasts, cut into 2cm pieces Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil, divided 1 lb. baby bella (button) mushrooms, thinly sliced 1/2 large onion, chopped 2 cloves garlic, minced 2 tsp. fresh thyme leaves 800ml chicken stock
. . . . . . . INGREDIENTS 125ml balsamic vinegar 2 tbsp. honey 1 1/2 tbsp. whole-grain mustard 3 cloves garlic, minced Kosher salt Freshly ground black pepper 4 bone-in, skin-on chicken thighs 400g baby red potatoes, halved (quartered if large) 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped 2 tbsp. extra-virgin olive
Ready in 25-35 minutes SERVES 2 ADULTS AND 2 CHILDREN . . . . . Ingredients 1  tbsp sunflower oil 2 tsp mild curry paste 2 large boneless, skinless chicken breasts, cut into bite-size pieces 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces 4 tbsp red split lentils 300ml chicken stock 400ml can coconut milk 175g frozen peas
Ingredients:250g sourdough bread (or a hearty substitute), cut or torn into 5cm pieces 200-250g slab bacon, cut into 2cm – 4cm pieces 1 large baking potato—scrubbed, halved crosswise and cut into 4cm wedges 1 large red onion, cut into 2cm wedges 2 tablespoons cold unsalted butter, diced 4 oregano sprigs 1/2 teaspoon crushed red pepper 1/4
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