Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5-lb. stewing or roasting hen
- 1 large onion (peeled, quartered)
- 6 whole allspice
- 4 whole cloves
- 1/4 tsp. mace
- 1 tsp. salt
- 6 peppercorns
- 1/2 lb. ham (cubed)
- 3 cups water
- 1/2 cup white wine
- 1/4 cup cream of wheat
- 2 egg yolks
- 2 tbls. lemon juice
- 2 hard-boiled eggs (sliced)
- 1 recipe puff pastry (see below)
- 1 egg - beat with 1 tbls. water and use as coating for pastry
Directions
In a large pot or dutch oven, place chicken, onion, allspice, cloves, mace, salt and peppercorns. Add 3 cups of water and bring all to a boil. Lower the heat, cover and simmer until tender - one to two hours. Then place chicken on a platter to cool. Strain out spices and save 3 cups chicken stock. When chicken is cool, debone chicken and cut into 1-inch pieces and throw the skin away. Next, make sauce as follows: Add wine to chicken stock, bring to a boil and slowly add cream of wheat. Reduce heat to low, stir constantly until thickens. In a small bowl, mix together egg yolks and lemon juice. Stir 3 to 4 tbls. of sauce into yolks and then add yolk mixture to sauce. Bring to a boil for one minute. Then remove from heat.
Place 1/2 deboned chicken in a baking dish, scatter chopped ham on top, then place a row of egg slices. Redo above and then pour sauce over the two layers.
Make top puff pastry as follows: Cut 1/4 lb. sweet butter into two cups of flour until it is the consistency of pie dough. Add 4 to 6 tbls. water and knead into a ball. Flour a board and roll out with a floured rolling pin as you would pie dough. Place on top of baking dish and pinch edges. Brush top with water and egg mixture. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake for 45 minutes.
Category:South African Recipes
Category:South African Desserts