Prim Reddy and Niranj Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa. Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels. To these they have added their own flair and the resulting flavours are incredible. The array of recipes will transport you from local Indian cuisine and exotic offerings from the sub-continent, through local braaivleis (barbecue) and salads, to Italian, Spanish, Greek, Portuguese and African flavours. Every recipe has a story.
Chicken & Mushroom Soup
"This is arguably one of my favourite soups. It’s rich, creamy and luxurious. Served with toasted bruschetta, it’s so delicious, you may choose to skip the main."
Serves: 4
250 g button mushrooms, chopped
salt
2 Tbsp salted butter
500 g deboned chicken breasts, chopped
4 cloves garlic, crushed
1 Tbsp flour
2 cups full-cream milk
4 cups fresh cream
ground black pepper
fresh basil for garnishing
Add the mushrooms to a heated saucepan with a pinch of salt. Once all the liquid has evaporated and the mushrooms start to toast, add 1 Tbsp of the butter, followed by the chicken and garlic. Cook until the chicken is completely opaque.
Melt the remaining butter in a mug in the microwave for 15 seconds, then mix in the flour and gradually add the milk, making sure there are no lumps. Add this to the saucepan and cook over low heat for 5 minutes.
Once the sauce starts to thicken, stir through the cream, and season with salt and black pepper. Serve garnished with fresh basil.
Extracted from Temptations by Prim Reddy and Niranj Pather, out now.
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