Why are one way tickets as expensive or even more expensive than return tickets?

How can I take my boys and myself home without paying so much? Anyone got any suggestions?

shame, my poor little girl. she's got asthma and she got if from me. genetics suck hey!

MOZAMBIQUE CHICKEN PERI PERI

Ingredients:

8 Whole Baby chicken (petit poussin)

100g Paprika
2Tbsp Fresh crushed chilli
150ml Olive oil
400ml Dry white wine
Salt and pepper to taste
1Tbsp Fresh crushed garlic
2Tsp Oregano
150ml Groundnut oil
50ml Freshly squeezed lemon juice
50ml Clarified butter

Method:
Clean and trim the chicken as required, either spatchcock or butterflied.
Blend all the ingredients in a liquidiser until the emulsion is formed.
Pour liberally over the chicken and marinade for 36hours.

Drain and reserve the chicken portions. Place on a baking tray, presentation side down. Cook in a moderately hot oven (GM 6 or 200c) for approx 15-20 minutes. Brush the chicken with the marinade, ensuring that all pieces are liberally coated.

When cooked, serve on savoury rice, with a little lemon butter and fresh lemon wedges

One for The Duck to make.. to remind him of The Cattleman days

Ingredients:

300g Mature Beef fillet Pave (1/2 Chateaubriand)
100ml Clarified butter
100g Sliced Field and button mushrooms
100ml Brown beef jus
Salt and ground white pepper
25ml Cognac

Method:

Heat the clarified butter in a cast iron pan, until smoking. Season the fillet well with salt and pepper on one side.
Carefully place fillet in the pan, seasoning the other side with salt and pepper. Wait approximately 1 minute, then lift the fillet out of the pan and return immediately (this is to prevent the fillet from burning/ sticking to the base of the hot pan).
The fillet should be turned after approximately 2 minutes, allowing all sides to be evenly seared dark brown.
A minute before ready, remove the fillet from the pan and reserve to one side.
Add the sliced mushrooms and sauté quickly. Flambé with the Cognac and add the beef jus. Reduce till the required consistency. Return the fillet to the sauce, and allow heating through very quickly.
Arrange the fillet on a plate (can slice and fan the fillet), with the mushrooms “crowning” the fillet and the pool of jus lapping at the edges.
Serve with croquette potatoes or thick cut chips.

Sirloin Strindberg

Ingredients:

300g mature sirloin steak
50ml Clarified butter
1 Tbs Hot English mustard
30g finely diced shallots
100ml good beef jus
50ml Red wine
Salt and pepper for seasoning
Flour

Method:

Season the steak on both sides. Presentation side to be smeared with the mustard. Dip into the finely diced shallots, and then into the flour, creating a “crust”.
Heat the clarified butter till hot. Seal the presentation side first, turn and reduce the heat. Cook until required. Remove from the pan and reserve to one side. Add the red wine, brown jus and reduce till required consistency.

When plating, carve the steak and serve it “fanned”, on a bed of creamed potato. Nappe the sauce over and serve immediately.

Any Saffers around this area?? I know a few folk, of course, but keep getting told there are so many South Africans here. Where are you ??? :confused:

For those of you wanting something different to have with your Lamb or even fish..

It has the flavour of peas, with an undercurrent of sweet and bitter. Remarkable colour and stunning visual effect.

I do not like 'mushy peas', however I have quite enjoyed eating this

Ingredients:
1kg Petit Pois
100g Butter
250g Honey
200g Shallots
100ml White wine Vinegar
200ml Vegetable nage/ Stock
Salt and pepper to taste

Blanch the peas in boiling salted water. Refresh in an ice bath.

Sweat the shallots in the butter. Reserve to one side and allow to cool.

Place all ingredients in a blender and blend at high speed for approximately 7 minutes. Strain through a fine sieve.

When reheating the puree, add a little stock and a knob of butter and reduce till required consistency.

never heard of a mousse created with red bell peppers...must try this one...

I have a dark purple one, it did really well outside in the garden until about November but I had to take it out when it started to get cold as it didn't look good. I brought it indoors and although there is no leaves and it looks really dry it is sprouting all over.

Should I keep it indoors or plant it out in the garden again??/

Sounds like an experience....where did you fly to SA?