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Online Videos:  -- view and select a category -- Baking Breakfast Desserts Egg Dishes Fish & Seafood Meat Miscellaneous Pasta, Rice and Risottos Pizza Poultry Salads, Sambals & Salsa Snacks, Dips & Pate Soups Starters Vegetables - Sides Vegetarian - Main

This recipe was an absolute winner when I demonstrated it recently in Bloemfontein and Johannesburg.

1 large fresh chicken
2 T (30 ml) butter (be generous)
Ina Paarman's Rosemary & Olive Seasoning
Ina Paarman's Chicken Spice
1 x 340 ml can of beer

Move the oven-rack right down and preheat the oven to 180ºC. Rinse the chicken and pat dry. Loosen the skin over the breast. Mash the butter with 1 t (5 ml) of Rosemary & Olive Seasoning. Spread under the skin over the breast of the chicken. Cover with the skin flap.

Season the chicken inside and out with a mixture of Rosemary & Olive Seasoning and Chicken Spice.

Pour out ½ of the beer and then position the chicken on top of the open can. Place in an oven roasting pan. Cook in the oven at 180ºC for 1¼ hours. Lift the chicken off the can, discard the cooked beer. Carve. Delicious with well dressed potato and Greek salads.

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Steaming on top of the stove or in the micro steamer is the quickest and best way to prepare asparagus.

150-200g green asparagus spears

HERBED BUTTER
3 T (45 ml) butter at room temperature
1 t (5ml) Ina Paarman's Salt Reduced Garlic & Herb Seasoning
1 T (15 ml) chopped fresh parsley

Mash all the ingredients for the herbed butter together with a fork. Leave on one side. Rinse the asparagus really well in deep water to remove all possible grains of sand. Cook or steam for 5-7 minutes until just beginning to soften but still bright green. Toss with the herbed butter and serve.

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My favourite way to prepare a traditional potato salad.

6 medium potatoes (600 g) washed
Ina Paarman's Green Onion Seasoning
Ina Paarman's Potato Spice
¾ cup (180 ml) Ina Paarman's Lemon & Olive Oil Salad Cream
¼ (60ml)cup finely sliced chives
1 hard boiled egg to garnish

Slice potatoes 3 mm thick. Steam or boil until done. Strain and spread out on a baking tray. Season with both the Green Onion Seasoning and Potato Spice. Pour the Salad Cream over the warm potatoes. Sprinkle the chives over (reserve a little for garnish). Toss the potatoes gently and dish into a salad bowl.

Garnish with the egg, cut into wedges, and the remaining chives.

CHEF'S NOTE

Until the Lemon & Olive Oil Salad Cream is available, I suggest you use our existing Blue Cheese Dressing or Lemon Vinaigrette.

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A good way to do a favourite classic even better!

1 butter lettuce, washed
1 red onion, sliced into rings
½ English cucumber, sliced
200 g baby rosa tomatoes
1 round feta cheese, cubed
¼ cup (60 ml) calamata olives
fresh origanum
½ cup (125 ml) Ina Paarman's Feta & Garlic Salad Dressing

Layer the ingredients in a salad bowl. Toss lightly with the Feta & Garlic Dressing just before serving.

CHEF'S TIP

Until the Feta & Garlic Dressing is available, I suggest you use our existing Garlic or Herb Dressing.

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Prepare this delectable cake the day before to give it time to firm in the fridge.

CAKE
3 extra large eggs
1 cup (250 ml) oil
2 t (10 ml) coffee granules to make 1 cup (250 ml) hot black coffee
1 x 650 g Ina Paarman's Chocolate Cake Mix

Preheat the oven to 180ºC and adjust the oven rack to middle position. Butter two 22 cm cake pans and line the bases with baking paper. Beat the eggs and oil together on high speed with an electric mixer or hand beater on high speed until well blended. Add the coffee and beat on high speed for 1 minute. Add Cake Mix and beat on slow speed until just blended. Divide the mixture between the two pans. Bake for 35-40 minutes. Leave the cakes to cool in the pans for 10 minutes. Turn out onto a cooling rack and leave until cold. Cut each cake through the middle to form two layers. When the inside is cold the cakes can be sandwiched together with the mousse.

CHOCOLATE MOUSSE
1¼ cups (310 ml) water
1 x (310 g) Ina Paarman's Chocolate Mousse
1 cup (250 ml) fresh whipping cream

ASSEMBLY
Divide the mousse mixture roughly into three. Spread one third of the mousse on the cut side of one of the bottom layers. Smooth right to the edges of the cake with a palate knife. Place the next layer on top. Proceed in this way until all the mousse and three of the four cake layers have been used. The top layer of cake must be placed best side up.

To stabilize the cake and ensure a neat shape, wrap a double layer of wax or greaseproof paper around the sides of the cake. Secure tightly with clothes pegs and refrigerate overnight.

TO SERVE
Serve on a cake plate sprinkled with rose petals, dusted with icing sugar.

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