About A Man in the Kitchen
Winner of the Franschhoek Literary Festival SA Wine Writer of the Year Award 2012
The pursuit of sybaritic pleasures in life is generally reserved for those who have substantial sums of money.
For the rest of us, it is something to which we may well aspire, and if we’re lucky, indulge in periodically, particularly if someone else happens to pay the bill.
Then there are those of us who have the privilege of working in the media, living a life – as Jane Raphaelly is rumored to have said – to which we cannot afford to become accustomed.
I’m one such individual. Since I’m a great one for sharing my experiences, I decided start this blog.
I spend a good deal of my time wandering around the Winelands in search of stories, and I encounter the most remarkable array of characters, places, bits and bobs. I’m inclined to write about what I experience, and since print pages are expensive and therefore limited (yes, I do write for a print publication each week), most of what I write will end up here.
Enjoy what you find, and do please register and participate in the blog. As my daughter, Alex is fond of saying: “Share the love!”
HELLO, THIS IS NOT A COMMENT BUT A QUESTION.
I JUST MADE YOUR GREAT CHICKENSTOCK.
NORMALLY I JUST MAKE CHICKENSOUP , DOING ALMOST THE SAME AND ADD THE CHICKEN .
THIS TIME I WANT ONLY THE STOCK TO MAKE A LARGE AMOUNT AND PUT IT IN TO THE FREEZER IN CUBES.
GREAT IDEA!
SO NOW WHAT TO DO WITH DE CHICKEN MEAT BESIDES MAKING A CHICKEN PIE OR SALAD. ANY GOOD IDEAS?
AND CAN YOU MAKE CHICKENSTOCK FROM AN ALREADY BAKED CHICKEN ,SAFE THE CARCAS FROM IT?
I SAW A TIP LIKE THAT ON AN OTHER WEBSITE WITH RECEPES
CAN YOU?
REGARDS LYDIA CONBOY.
Hi Lydia,
Sorry for the delay in coming back to you. Yes indeed, you can make something like a chicken pie or chicken salad out of the rest of the chicken meat if you’d like to. I usually use chicken carcasses that I save after jointing fresh chickens, rather than a whole chicken.
And yes, you can certainly make stock using a chicken carcass left over after roasting a chicken. In fact, if you’re using chicken carcasses like I often do, you should cut them into four pieces each, and roast in the oven for about 40 minutes or so, then add them to the stock pot. It makes for a much richer stock.
I would very much like to receive your newsletter! Thank you very much. Bruce k Anderson. San Jose ( Silicon Valley ) , California
Hi Bruce,
Subscribe to the blog, and every time I do a post, you’ll receive it via email.
Dear Norman
I am a fan of your blog. I have now created my own blog, and have added a link to yours on my blog roll – let me know if that is not ok and I will remove it.
Kind regards,
Alison
(http://myweeklywine.com/)
Hi Alison,
I’ve added you to my blog roll, and also subscribed via e-mail to your blog. Hope to see you in the Winelands some time!
Kind regards,
Norman
Thanks Norman – much appreciated!
Hi Norman,
I am part of Origin, the artisan coffee roastery based in Cape Town. We really like your blog and we would love to share our big news with you (not too often) and maybe send you some coffees to taste every once in a while. Would it be possible to have your email address?
That would be fantastic.
Thanks a lot!
G
Hi G,
No problem. I’d love to taste your coffee.
Editorial policy of the blog: you submit copy, I choose whether or not to post it at my discretion. Deal?
My email address is norman@maninthekitchen.co.za.
Regards,
Norman
Hi Norman, I have lost your simple quiche recipe that I’ve had for many years and am quite desperate to get hold of it again. Any chance you might still have it to share with me as I don’t see it in your list? It has a great base with cheese and breadcrumbs so no pastry required. Thanks and kind regards Nikki.
Hello Nicky,
Forgive me, but this comment just didn’t find its way to me until just now! can’t believe it. I’ll find the recipe for the quiche in my archive, and post it for you.
Kind regards,
Norman
PS. tomorrow, not today!
Hi Norman
I have a few interesting facts on the Herenboontjies that I would like to share with you. Did you know they are poisonous when green? If you can let me get an email address, I would gladly share.
Hi Anelia,
norman.mcfarlane@gmail.com
Fabulous Norman! Loved reading your article. Makes me home sick for South Africa.
Carry on the excellent work. I look forward to more of your Delicious recipes.