FRESH FREE RANGE CHICKENS
 

We are happy to advise that we have sourced smaller Chickens from the Lazena Farm in Gordon’s Bay. These Chickens are free of hormones and antibiotics. The chickens are fed on an all vegetarian grain diet and have the freedom to roam at their leisure. They  weigh between 1,3 to 1,7 kg and cost R40.00 per kilo. We receive them fresh every Wednesday and Friday. Our larger chickens are still available on Fridays.
 

Available this week at Gogo’s
 

Wild Things – Fresh free range game meat – Kudu, Eland and Hartebeest Sirloins, Venison wors, Venison patties. Kudu, Gemsbok, Springbok and Wildebeest Shanks.
 

Leliebloom farm, Darling – Fresh free range Goat, shoulders, legs, stewing meat and saddle chops.

The Happy Hog farm – Fresh free range Pork, belly, shoulders, bacon, sausages, loin chops and steaks, belly roasts, fillet and spare ribs.
 

Lamb from Pofadder – Fresh free range Lamb

8 bone French Trimmed rack of lamb, deboned shoulders, and legs of lamb.
 

Kalahari grass fed beef - fillet, sirloin, and rump.
 

Free range - Fresh Chickens, Petit Poussin, Ducks.
 

Free range – Chicken, Duck and Quail eggs.
 

RUDI’S CLASSIC SAUSAGE SELECTION

French Tarragon, French Toulouse, Italian Salcicci, Ollie Viljoen’s Boerewors, Portuguese Chorizo, Sicilian.

THIS WEEK’S SPECIALS:
 

Eland Boerewors – Pork Back, Spec, Traditional Spices, Coriander, Thyme, Nutmeg and Clove, Worcester Sauce (No Garlic)
 

THIS WEEK’S RECIPE

POT ROAST CHICKEN WITH COCONUT CREAM, SERVED WITH COCONUT RICE
 

INGREDIENTS

1 Whole Chicken washed and dried

2 Tbsp. vegetable oil

2 Tbsp. butter

½ onion, chopped

3 cloves garlic, crushed

1 fresh green chilli, chopped

1 cup chicken stock

1 x 400gr can coconut cream

Salt and pepper
 

METHOD

Heat the oil in a frying pan and brown the chicken all over. Transfer to a large pot. In the same frying pan, sauté the onion, garlic and chilli for 5 minutes. Pour in the chicken stock and coconut cream and bring to the boil. Season with salt and pepper. Pour the sauce into the pot with the chicken and simmer, covered for 1 hour. Serve with coconut rice.
 

COCONUT RICE
 

INGREDIENTS

2 x 400ml cans coconut milk

1 cup water

3 Tbsp. olive oil

2 cups white rice
 

METHOD

In a pot heat the coconut milk, water, olive oil and salt. Stir in the rice to ensure that it does not stick together. Cook, uncovered, for 1 minute then cover and simmer for 15 minutes. Fluff up the rice with a fork before serving.

It’s the combination of the coconut cream and chilli that adds an oomph to this dish. Enjoy…