METHOD

TOOKE CRUMBLED CHICKEN

1. Heat the butter in a sauce pan, add onions and fry til soft.
2. Add chicken fillets, salt and white pepper and continue frying.
3. Add garlic, dania, carrots, green pepper and cook together, then add the parmesan cheese and tomato ketchup. Correct the seasoning and consistency.
4. Boil water, remove from heat and pour into a clean bowl.
5. Add the RTF and mix thoroughly, ensure that it is cooked.
6. Portion the Tooke mixture into 6 and roll each out.
7. Put the chicken onto the rolled out RTF mix and mould into balls.
8. Dip the balls into RTF followed by beaten egg and bread crumbs.
9. Deep fry the balls till olden brown and set aside.

GROUNDNUT SAUCE

1. Place the ground nut powder into a sauce pan and add the water and mix thoroughly to a smooth paste.
2. Put on heat and cook while stirring for 20 minutes.
3. Add tomato paste, peanut butter and cook further for 10 minutes.
4. Add salt and correct seasoning and consistency.

BUTTER NUT PUMPKINS

1. Cut up the butternut pumpkin into 2 halves.
2. Drain and set aside.

SERVING

1. Cut the Tooke crumbled chicken balls into 2 halves.
2. Fill the buternut pumpkin with groundnut sauce and garnish with lemon and dill.