Serves 6 – 8
1kg chicken fillets, cut into small squares
2 large onions, halved, then sliced thinly
500g Italian pasta (YES, there is a difference)
1 Tbsp Roberstons Italian herbs
2 tsp Robertsons sweet basil
2 heaped Tbsp crushed garlic
1 cup dry white wine
300ml chicken stock (2 cubes)
250g coarsely grated cheddar cheese
100g parmesan cheese
2 cans Italian WHOLE tomatoes, in sauce.
2 pkts Knorr creamy cheese sauce (400ml)
1 Tbsp freshly ground black pepper
2 tsp Aromat
1 can mushrooms & stems (1 Punnet fresh mushrooms is better & cheaper)
1 large green pepper, chopped
(1 Eisbein – See “variation” at the end)
This is another mouth watering pot made by my good friend Kurt, wich is a huge outdoor cook enthusiast.
1) Quick fry the chicken pieces in some HOT oil, for 3 mins.
2) Add the onions, herbs, pepper, aromat & garlic. Fry for 5mins.
3) Add the wine, simmer for 20mins, medium heat.
4) Add the stock, simmer for 30mins, medium heat.
5) Add the mushrooms, & green pepper. Simmer for 10mins.
6) Pour out the bag of pasta on top, & leave simmering for about 15min. Don’t stir the pasta into the pot, it must steam on top.
7) Keep checking the pasta till it just begins to soften.
8) Add the cheese sauce all over the pasta, separating the contents of the pot slightly with a wooden spatula, in a few places to enable the sauce to penetrate to the bottom.
9) Cook till most of the pasta is soft.
10) Chop up the tomatoes in a bowl(Use a scissors), and pour evenly over the pasta. (Including all the sauces from the tomato cans).
11) Add a sprinkling of Italian herbs & oreganum if u like (I did).
12) Cover the tomatoes with the cheddar.
13) Sprinkle the parmesan over the cheddar.
14) Remove 90% of the heat from under the pot.
15) Close the lid, place coals all over the lid to enable the lid to heat up, melt the cheeses, and cook the remaining pasta from the top.
16) Check after about 15-30mins. You want the cheese to be only SLIGHTLY scorched for best flavour.
NOTE: Due to the amount of starch/thickeners (Onions, cheese sauce, cheese, pasta etc), be VERY careful that the pot doesn’t burn. Check regularly by probing with a wooden spatula down to the bottom. If it starts sticking just add a little water to keep it steaming SLOWLY. Slow is ALWAYS better here!
Variation for BEST flavour: Pre-cook the eisbein THOROUGHLY, probably 2-3hrs, in a little water, or stock, till it starts falling apart. (Save the liquid!!)
Remove the fat and the bone.
Shred the meat and add it, with the eisbein liquid, to the pot at stage (2) to give a perfect smoky bacon flavor to the overall effect