Sunday Lunch

It is a fantastic day out today, although there is some rain in forecast for right around lunch-time.  I thought to cook us a truly rustic and satisfying Sunday meal.

There is nothing more satisfying than seeing your loved ones and friends enjoy what you have prepared for them.

Here goes:

On the Menu

Salt & Pepper Roast Chicken

Roast Potatoes

Spicy Rice

Crispy Garlic & Onion Young Green Beans

Honey Glazed Baby Carrots

Traditional South African Malva Pudding

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For the Roast Chicken


  • 1 free range whole clean chicken, taken from the freezer about 1 hour before prep (if you have a large family like mine – use 2)
  • sea salt & freshly cracked black pepper
  • 2 fresh rosemary twigs
  • 1 dried bay leaf
  • 1 tbsp olive oil
  • 1 tbsp farmers’ butter


  • Preheat the oven to 180ºC
  • Stuff the rosemary twigs and bayleave in the chicken
  • In an oven-proof roasting dish, with a lid, (I use a heavy cast iron pot), place the chicken breast side up.
  • Melt the butter and mix with olive oil. Generously pour over chicken.
  • Sprinkle with sea salt and cracked black pepper.
  • Cover with lid and pop it in the oven for about 2 hours – do not add water! The chicken will cook in its own juices.  You may check your chicken after 90 minutes, if the juices run clear when poked, it’s done!
  • Remove the lid and bake for another 10-15 minutes or until skin is nice and golden.
  • Remove the chicken from the dish and leave to rest – do not wash the dish – you’re still going to use it!

For the Roast Potatoes (do the prepping of the potatoes while the chicken is in the oven)


  • 5 tbsp (75ml) farmers butter
  • 6 medium-sized potatoes (each about 175g), peeled
  • garlic cloves
  • 4 sprigs thyme
  • sea salt


  • Turn the oven up from 180ºC to 190ºC
  • Parboil the potatoes in salted water for 10 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
  • Put the farmers’ butter for the roast potatoes into the same roasting dish used for the chicken and heat in the oven for five minutes to mix with the left-over juices of the chicken (it should be a little sticky).
  • Add the drained, roughened potatoes to the roasting dish, then sprinkle with the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.
  • Return the roasting dish to the oven and roast for 45-60 minutes, or until golden and crunchy.

For the Spicy Rice


  • 700ml boiling water
  • 1 red pepper, chopped
  • 1 medium onion, chopped
  • 2 tbsp (30ml) vegetable oil
  • 1.25 cup (350g) long grain rice
  • 100g frozen peas
  • 1 tsp (5ml) turmeric
  • ½ tsp (2.5ml) cumin
  • salt and cracked black pepper (optional)


  • Measure 700ml of boiling water into the measuring jug.
  • Heat the oil in a saucepan on a medium heat.
  • Add the onion and pepper and fry gently for 3 minutes.
  • Add the rice and cook for 2 minutes, stirring all the time.
  • Add the peas, turmeric and cumin.
  • Add the water and stir. Bring to the boil and simmer for 3 minutes.
  • Put the lid on the saucepan, remove from the heat and leave to stand for 20 minutes. Do not remove the lid during the standing time.
  • Add salt and black pepper to taste (if using) and stir well before serving

For the Green Beans


  • 1 pack (500g) young green beans
  • 1 garlic clove, crushed
  • 1 tsp (5ml) dried onion flakes
  • 1 tbsp (15ml) farmers’ butter
  • 1 tbsp (15ml) olive oil
  • salt and freshly cracked black pepper


  • Heat the butter and olive oil over medium heat in a non-stick skillet
  • Add the green beans, garlic and union flakes.
  • Sauté for about 5-7 minutes, make sure all the beans are covered with the butter and oil mixture.
  • Serve immediately

For the Baby Carrots:


  • 1 bag frozen Baby Carrots
  • 2 tbsp (30ml) unsalted farmers’ butter
  • 2 tbsp (30ml) honey
  • 2 tbsp (30ml) brown sugar
  • 2 tsp (10ml) fresh dill
  • 2 tsp (10ml) fresh thyme leaves


  • Melt butter in a large skillet over medium heat.
  • Add carrots, honey, brown sugar, dill and thyme and gently toss to combine.
  • Cook, stirring occasionally, until carrots are tender, about 10-12 minutes.
  • Serve immediately.

For the Malva Pudding

Serves 6


For the pudding

  • 2 eggs
  • 3/4 cup (175 g) cup sugar
  • 1 tbsp (15ml) melted farmers’ butter
  • 1/4 teaspoon salt
  • 1 tsp (5ml) vinegar
  • 1/3 cup (80ml) milk
  • 3/5 cup (150g) flour
  • 1 tbsp (15ml) apricot jam
  • 1 tsp (5ml) baking powder

For the sauce

  • 3/4 cup (62.5ml) whole cream
  • 1/4 cup (100g) farmers’ butter
  • 1/3 cup (85g) brown sugar
  • 1 split vanilla pod
  • 1/3 cup (80ml) water


  • Turn the oven to 175ºC.
  • In a bowl, beat the eggs and the sugar (with an electric mixer) until it is foamy. It will take about 5 minutes.
  • Add the rest of the ingredients to the bowl, and mix well until thoroughly combined.
  • Grease a oven proof dish. Add the batter to the greased dish and bake it for about 30 minutes, or until a pin comes out clean.
  • Prepare the sauce while the pudding is in the oven. Add the cream, butter, brown sugar, vanilla and water to a saucepan, and heat it up until the butter is melted and it is nice and warm. Try not to eat it all before the cake comes out of the oven.
  • When the pudding comes out of the oven, you simply pour the topping over the hot pudding little by little – don’t forget to remove the vanilla pod. The edges of my baking dish were not very high, so I did it in four rounds. Distribute it evenly since the edges usually get more of the liquid than the middle. If the pudding has a hard time absorbing the caramelly liquid, poke some holes with a pin along the way.
  • Leave the pudding sitting for about 30 minutes (if you have the patience).
  • Serve with good creamy vanilla ice-cream.

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