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Newsletter #108 - September 7, 2005


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Greetings everyone!  And a special welcome to all the new subscribers!

Ever wondered what's really happening in Zimbabwe? I have started a new page, the Zimbabwe Letters, just click here and get the news first hand! Feel free to leave comments! (New up to date items added regularly!)

I have added more wildlife photos to my Photo CD!

The recipe theme for this edition will  be "chicken". More of us are becoming health conscious and chicken and fish is taking the place of red meat. It also makes sense price wise. So scroll down and try some chicken dishes for a change. Recipes courtesy of the Glenacres Spar newsletter.

I am often asked for the origin of Monkey Gland sauce. It is a South African concoction and popularly used in steakhouses. The explanation below sounds the most feasible:

The origins of the dish are shrouded in mystery although one story I have heard seems perfectly plausible. It appears that some French chefs were lured to Johannesburg to cook at the old Carlton Hotel early in the 1950’s. The rich white clients of the fine dining room had plenty of money but lacked sophistication in continental cuisine and try as they might the chefs could not please their customers with the finer nuances of delicately flavoured haute cuisine sauces accompanying the well done steaks. In desperation and with a certain amount of venom, one day, they threw every commercial sauce preparation they could lay their hands on, into the pot and pronounced the resultant mish-mash to be Monkey Gland Sauce. The sweet and sour elements in the sauce struck a chord with the predominantly Afrikaner clientele reflecting so many other dishes in their traditional repertoire – the chefs enjoyed the joke, the customers enjoyed the steak and a legend  was born.

No monkeys were harmed in it’s compilation!

Monkey Gland Sauce

Chopped onion 100 g
Chopped garlic 20 g
Chopped chilli 10 g
Butter 30 g
KWV Port 30 ml
Lea and Perrins Worcester sauce 10 ml
Tabasco sauce 10 ml
Mrs Balls Fruit Chutney 60 g
All Gold Tomato ketchup 60 g

Sweat the onions in the melted butter. Add garlic and chilli to soften. Add all
other ingredients. Mix well.


Passing requires ONLY 4 correct answers!

1) How long did the Hundred Years War last?

2) Which country makes Panama hats?

3) From which animal do we get cat gut?

4) In which month do Russians celebrate the October Revolution?

5) What is a camel's hair brush made of?

6) The Canary Islands are named after what animal?

7) What was King George VI's first name?

8) What color is a purple finch?

9) What country do Chinese gooseberries come from?

10) What is the color of the black box in a commercial airplane?

All done?

Check your answers below! (Scroll to the bottom)

Free access to internet banking if you have a bluebean credit card. apply online now!

(With thanx to the Glenacres Spar Newsletter)

Eat plenty of fish -- fish oil helps prevent headaches, as does ginger, which also reduces inflammation and pain.

Eat lots of yogurt before pollen season, also eat honey, from your local area, daily.

Prevent build-up of fatty deposits on artery walls with regular doses of tea. Tea suppresses the appetite and keeps your weight down - Green Tea is great for your immune system.

Use honey as a tranquilizer and sedative.

Eating onions helps ease constriction of bronchial tubes. (when I was young, my mother would make onion packs to place on our chest, which helped with respiratory ailments and actually made us breathe better)

Salmon, tuna, mackerel and sardines actually prevent arthritis. (fish has omega oils which are good for your immune system)

Bananas will settle an upset stomach. Ginger will cure morning sickness and nausea.

High-acid cranberry juice controls harmful bacteria.

Bone fractures and osteoporosis can be prevented by the manganese in pineapples.

Women can ward off the effects of PMS with cornflakes, which help reduce depression, anxiety and fatigue.

Oysters help improve your mental functioning by supplying much-needed zinc.

Clear up that stuffy head with garlic. (remember, garlic lowers cholesterol also)

A substance similar to that found in cough syrups is found in hot red pepper. Use red (cayenne) pepper with caution - it can irritate your tummy.

One day a fisherman was lying on a beautiful beach, with his fishing pole propped up in the sand and his solitary line cast out into the sparkling blue surf. He was enjoying the
warmth of the afternoon sun and the prospect of catching a fish.

About that time, a businessman came walking down the beach, trying to relieve some of the stress of his workday. He noticed the fisherman sitting on the beach and decided to find out why this fisherman was fishing instead of working harder to make a living for himself and his family.

"You aren't going to catch many fish that way," said the businessman to the fisherman, "you should be working rather than lying on the beach!"

The fisherman looked up at the businessman, smiled and replied, "And what will my reward be?"

"Well, you can get bigger nets and catch more fish!" was the businessman's answer.

"And then what will my reward be?" asked the fisherman, still smiling.

The businessman replied, "You will make money and you'll be able to buy a boat, which will then result in larger catches of fish!" "And then what will my reward be?" asked the fisherman again.

The businessman was beginning to get a little irritated with the fisherman's questions. "You can buy a bigger boat, and hire some people to work for you!" he said.

"And then what will my reward be?" repeated the fisherman.

The businessman was getting angry. "Don't you understand? You can build up a fleet of fishing boats, sail all over the world, and let all your employees catch fish for you!"

Once again the fisherman asked, "And then what will my reward be?"

The businessman was red with rage and shouted at the fisherman, "Don't you understand that you can become so rich that you will never have to work for your living again! You can spend all the rest of your days sitting on this beach, looking at the sunset. You won't have a care in the world!"

The fisherman, still smiling, looked up and said, "And what do you think I'm doing right now?"

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This landed up in my Inbox from friend, Mel, hope you find it interesting and informative:


Bicarbonate of soda or baking soda has many different uses in the household.
Although much more expensive products have been developed over the years to do the same jobs, baking soda can work for you just as well, if not better. Use it in the following ways:

To make your own baking powder, stir and sift together 2 parts of Cream of Tartar to 1 part baking soda and 1 part cornstarch.
Be sure to keep an extra box of baking soda by your stove in case of grease or electrical fire. Scatter the powder by the handful to safely put it out.
Keep a container of baking soda in your garage as well as in your car to put out a fire. It won't damage anything it touches.
Baking soda will also put out fires in clothing, fuel, wood, upholstery and rugs.
Clean vegetables and fruit with baking soda. Sprinkle in water, soak and rise the produce.
Wash garbage cans with baking soda.
Soak and wash diapers with baking soda.
Oil and grease - stained clothing washes out better with soda added to the washing water.
Clean your fridge and freezer with dry soda sprinkled on a damp cloth. rinse with clear water.
Deodorize your fridge and freezer by putting in an open container of baking soda to absorb odors. Stir and turn over the soda from time to time. Replace every 2 months.
Soda absorbs kitty litter odors. Cover the bottom of the kitty box with 1 part soda; then add a layer of 3 parts kitty litter on top.
Always add 1/2 cup soda to your washing machine load.
Clean combs and brushes in a soda solution.
Wash food and drink containers with soda and water.
Wash marble-topped furniture with a solution of 3 tablespoons of soda in 1 quart of warm water. Let stand awhile, then rinse.
Clean formica counter tops with baking soda on a damp sponge.
Wash out thermos bottles and cooling containers with soda and water to get rid of stale smells.
To remove stubborn stains from marble, formica or plastic surfaces, scour with a paste of soda and water.
Wash glass or stainless steel coffee pots (but not aluminum) in a soda solution ( 3 tbsp. soda to 1 quart water).
Run you coffee maker through its cycle with a soda solution. Rinse.
Give baby bottles a good cleaning with soda and hot water.
Sprinkle soda on barbecue grills, let soak, then rinse off.
Sprinkle soda on greasy garage floor. Let stand, scrub and rinse.
Polish silverware with dry soda on a damp cloth. Rub, rinse and dry.
For silver pieces without raised patterns or cemented-on handles: place the silver on aluminum foil in an enamel pot. Add boiling water and 4 tbsp. baking soda. Let stand, rinse and dry.
Reduce odor build-up in your dishwasher by sprinkling some soda on the bottom.
Run your dishwasher through its cycle with soda in it instead of soap to give it a good cleaning.
To remove burned-on food from a pan: let the pan soak in soda and water for 10 minutes before washing. Or scrub the pot with dry soda and a moist scouring pad.
For a badly-burned pan with a thick layer of burned-on food: pour a thick layer of soda directly onto the bottom of the pan, then sprinkle on just enough water so as to moisten the soda. Leave the pot overnight, then scrub it clean next day.
Rub stainless steel and chrome with a moist cloth and dry baking soda to shine it up. Rinse and dry. On stainless steel, scrub in the direction of the grain.
Clean plastic, porcelain and glass with dry soda on a damp cloth. Rinse and dry.
Remove that bad smell from ashtrays with soda and water.
Sprinkle a bit of dry soda in your ashtrays to prevent smoldering and reduce odor.
Clean your bathroom with dry soda on a moist sponge - sink, tub, tiles, shower stall, etc.
Keep your drains clean and free-flowing by putting 4 tablespoons of soda in them each week. Flush the soda down with hot water.
Soak your shower curtains in water and soda to clean them.
To remove strong odors from your hands, wet your hands and rub them hard with soda, then rinse.
Sprinkle baking soda on your wet toothbrush and brush your teeth and dentures with it.
Sprinkle soda in tennis shoes, socks, boots and slippers to eliminate odor.
Add 1/2 cups or more of baking soda to your bath water to soften your skin.
Putting 2 tbsp. of baking soda in your baby's bath water will help relieve diaper rash irritations.
Apply soda directly to insect bites, rashes and poison ivy to relieve discomfort. Make a paste with water.
Take a soda bath to relieve general skin irritations such as measles and chicken pox.
Take 1/2 teaspoon of baking soda in 1/2 glass of water to relieve acid indigestion or heartburn. Yukky, but nothing helps for heartburn like this!
Gargle with 1/2 tsp. baking soda in 1/2 glass of water. Freshens and cleans your mouth.
Used as a mouthwash, baking soda will also relieve canker sore pain.
To relieve sunburn: use a paste of baking soda and water.
Bug bites: use a poultice of baking soda and vinegar.
Bee sting: use a poultice of baking soda and water.
Windburns: moisten some baking soda and apply directly.
Making Play Clay with baking soda: combine 1 1/4 cups water, 2 cups soda, 1 cup cornstarch.
Use soda as an underarm deodorant.
If your baby spits up on his shirt after feeding, moisten a cloth, dip it in baking soda and dab at the dribbled shirt. The odor will go away.
When scalding a chicken, add 1 tsp. of soda to the boiling water. The feathers will come off easier and flesh will be clean and white.
Repel rain from windshield. Put gobs of baking soda on a dampened cloth and wipe windows inside and out.
Add to water to soak dried beans to make them more digestible.
Add to water to remove the "gamey" taste from wild game.
Use to sweeten sour dishcloths.
Use dry with a small brush to rub canvas handbags clean.
Use to remove melted plastic bread wrapper from toaster. Dampen cloth and make a mild abrasive with baking soda.

 Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas payments also accepted via Paypal. Contact Annie at
0822946799 or by email at  anna@minimax.cc There is no delay  or postage to be paid as the book is emailed to you.

 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.

We are currently working on an English version.   


My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

Click here for details and to order.

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Search my website, type in any key word and if that word is on my site you will see it in the results, search for recipes, ingredients, place names etc




The Herb Section - CUMIN

Cumin is one of the herbs mentioned in the Old Testament, in Matthew, as a tax payment.
'Woe unto you scribes and Pharisees, hypocrites! For ye pay tithe of mint and dill and cumin, and have omitted the weightier matters of the law.'
Cumin was grown in medicinal gardens in ancient Egypt and in the Mediterranean area where it was used by the monks to treat the sick.
The ancient Chinese, Indians and Arabs grew protected fields of cumin to use as barter or trade and developed incredible recipes that were handed down from generation to generation.
Cumin grows well in well-dug, compost-enriched soil in the full sun. Sow the seeds between green peppers and chilies as these crops will protect them and give a little shade. Fine leaved and spindly, cumin is delicate, but well worth growing.
The leaves and flowers can be harvested as soon as the little plant is sturdy for curries, stir-fries and drinks. The seeds must be left to dry on the plant before reaping.

Cumin seeds and fresh leaves aid circulation and help to clear toxins from the body.
In a tea it is immediately soothing and unwinding, and wonderful for a stuffy nose and sore throat and to treat heartburn, flatulence, colic, bloating, digestive spasms, belching, incessant wind and as a stimulant for the whole digestive system. To make a tea, add 1 teaspoon of crushed seeds to 1 cup of boiling water, stir, and allow to stand for 5 minutes. Sip slowly and chew the seeds.
Indians use cumin tea to treat insomnia and to bring down a fever.
Cumin tea is traditionally given to nursing mothers to increase milk production and in so doing, it improves the baby's digestion, and you won't have a colicky baby if the mother takes a cup of cumin tea twice a day.

Cumin is one of the most important ingredients in curries, spicy pickles, sauces, marinades and dips.
In Europe cumin seeds are baked in breads, cakes and biscuits. In the Middle East, bread is dipped into olive oil, and then sprinkled with a few seeds of cumin.
A marinade of olive oil, cumin, peppercorns, mustard, fresh coriander leaves and lemon juice is superb for chicken, beef, mutton and fish, or for those huge flat brown mushrooms.

This article and recipes below with thanx from the Glenacres Spar Newsletter, click here to subscribe

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
email me and we can make arrangements. Thanx a lot!

My website highlights:

Add your sarmie to my Wacky Sarmies page
I have a Gallery with great pics!
Elephant Stew - add to the recipe
Add to my Cocktails collection
Visit my Afrikaans pages
South African food and products overseas? Click here!

Read the Zimbabwe Letters


Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going


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Looking for a specific South African recipe? Email me and I will do my best to find it for you!


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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!

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The Recipes
See Links for Metric Converter


1 X 1kg Chicken
2 lt Water
3 Leeks
1 Carrot
1 Celery Stalk
1 Onion
2 Cloves
1/2 Bay Leaf
1 Tbsp Finely Chopped Parsley
2 White Peppercorns
50g Butter
3 Tbsp Flour
2 Egg Yolks
125ml Cream

1. Bring the chicken to boil in a pan with the water, and salt
2. Lower the heat and simmer for 1 1/2 hours, skimming off excess fat
3. The stock should reduce by about 1/2 during the simmering
4. Add sliced leeks, carrots, celery, onion, cloves, bay leaf, parsley and peppercorns
5. Cover and cook for a further 30 minutes
6. Remove the chicken, discard the skin and slice the meat
7. Rub the stock through a sieve, reserving the leeks, and discard any fat skimmed from the top
8. Melt the butter in a large pan, stir in the flour and cook for 1 - 2 minutes
9. Gradually stir in the stock, bringing to the boil, stirring constantly
10. Lower the heat and simmer for 10 minutes
11. Add the chicken and leeks to the soup
12. Beat the egg yolks with the cream and gradually add to the soup, stirring constantly


1.5kg Asparagus
2 lt Water
Salt & Freshly Ground White Pepper
500g Skinless Chicken Fillets
25g Butter
2 Tbsp Flour
125ml Milk
1 Egg Yolk
5 Tbsp Fresh Cream
2 Tbsp Snipped Chives

1. Peel the asparagus, and bring the water to the boil with 1 tsp salt.
2. Add the asparagus and cook for 15 minutes until tender
3. Melt half the butter and stir fry the diced chicken fillets for 6 minutes, then remove from the pan
4. Drain the asparagus and reserve 250ml of the liquid
5. Melt the remaining butter and stir in the flour, cooking for 3 minutes or until golden
6. Gradually stir in the milk and reserved cooking liquid and bring to the boil, stirring constantly
7. Season to taste and simmer on a low heat, stirring constantly for 10 minutes
8. Cut the asparagus into 4cm chunks and add the chicken and asparagus to the sauce
9. Beat the egg yolks with the cream and stir into the pan
10. Remove from the heat and stir in the snipped chives


1.5kg Chicken
Salt & Freshly Ground White Pepper
100g Rindless Streaky
8 Small Onions, Chopped
100g Rindless Streaky Bacon, Diced
1 Garlic Clove, Chopped
2 Carrots, Diced
25g Butter
1 Bay Leaf
1 Thyme Sprig
750ml Dry Red Wine
150g Mushrooms, Sliced
1 tsp Cornflour
2 Tbsp Brandy
3 Tbsp Finely Chopped Parsley

1. Cut chicken into eight pieces and season with salt and pepper
2. Melt the butter in a casserole, and fry the chicken and bacon until golden brown
3. Add onion, garlic and carrots and fry for 5 minutes
4. Add the bay leaf, thyme and wine, cover and braise for 40 minutes
5. Transfer the chicken and bacon to a serving dish, and keep warm
6. Add the mushrooms to the juice and cook for 10 minutes
7. Mix cornflour with a little water, then stir into sauce and cook, stirring constantly, until thickened
8. Season to taste with salt
9. Stir in the brandy
10. Pour the sauce over the chicken and serve


1.5kg Chicken
150g Shallots, Peeled and Quartered
250ml Water
Salt & Freshly Ground White Pepper
2 Garlic Cloves, Chopped
80g Butter
3 Tbsp Finely Chopped Tarragon
2 Tbsp Finely Chopped Parsley
500ml Dry White Wine
200g Mushrooms, Sliced
1/2 Tsp Flour
200ml Fresh Cream

1. Place 1 shallot, the chicken wings, water and a pinch of salt in a pot and simmer for 20 minutes
2. Strain and reserve the stock
3. Cut the remaining chicken into 8 pieces, and fry until golden brown in 1/2 of the melted butter
4. Add the remaining shallots, garlic, tarragon, parsley, wine and reserved stock and season with salt and pepper
5. Cover and cook on a low heat for 25 minutes
6. Fry the mushrooms in the remaining butter, and add the flour
7. Remove chicken to a serving dish
8. Stir the cream and mushrooms into the sauce, and season to taste
9. Pour the sauce over the chicken


1kg Chicken
1 lt Water
Salt & Freshly Ground Black Pepper
250g Wholemeal Flour
1 Tsp Baking Powder
Pinch of Curry Powder
190g Softened Butter
1 Egg, Lightly Beaten
1 Onion, Chopped
1 Carrot, Diced
100g Mushrooms, Sliced
1 Tbsp Finely Chopped Parsley
1 Tsp Basil Leaves, Torn
Pinch of Cayenne Pepper
1 Egg Yolk

1. Place the chicken, water and 1 tsp salt in a pan and bring to boil
2. Lower the heat and simmer for 1 hour
3. Make the dough by mixing together 200g flour, baking powder, salt, curry powder and pepper
4. Add 125g of butter and the egg and knead to form a soft dough
5. Loosely wrap the dough and set aside in the refrigerator to rest
6. Grease a pie dish with 15g of the remaining butter and set aside
7. Melt the remaining butter in a pan and fry the onion until transparent
8. Add the carrots and mushrooms and fry for 10 minutes
9. Remove the chicken from the stock, discard the skin and remove the meat from the bones
10. Stir the remaining flour into the stock, and pour over the vegetables
11. Stir in the chicken, parsley, basil, cayenne and season to taste, and cook for 5 minutes, stirring constantly
12. Transfer to the prepared pie dish
13. Roll out the dough to fit the dish, and brush the top with egg yolk
14. Bake at 200°C for 25 minutes until golden


200g Mushrooms
600g Skinless Chicken Fillets
1 Red Pepper
Salt & Freshly Ground White Pepper
25g Butter
125ml Cream
2 Tbsp Flour
125ml Chicken Stock
Juice of 1/2 Lemon
1 Tbsp Finely Chopped Parsley

1. Halve, seed and wash the pepper and blanch in lightly salted, boiling water for 5 minutes, drain and finely dice
2. Melt the butter, and stir-fry the sliced mushrooms and chicken, cut into thin strips for 5 minutes
3. Beat together the cream, flour and chicken stock
4. Add the cream mixture and peppers to the pan and cook over a low heat for 5 minutes, stirring constantly
5. Add a little extra hot chicken stock, if necessary, to make a light, creamy sauce
6. Remove the pan from the heat, stir in the lemon juice and season to taste
7. Transfer to a serving dish and sprinkle with parsley


1 Large Onion, Chopped
500g Apricots, Halved
1.2 kg Chicken, Cut Into 8 Pieces
6 Tbsp Oil
2 Tbsp Flour
375ml Hot Water
2 Tbsp Caster Sugar
Salt & Freshly Ground White Pepper

1. Heat the oil and fry the chicken over a medium heat until browned all over, remove from pan
2. Reserve 1 Tbsp of oil and discard the rest
3. Return the pan to a low heat and stir in the flour
4. Gradually stir in enough hot water to form a thick sauce, stirring constantly
5. Stir in the onion, and cook over a low heat for 3 minutes
6. Stir in the apricots and sugar and season to taste
7. Place the chicken pieces in the sauce
8. Cover and braise for 30 minutes over a low heat
9. Serve


600g Chicken Breasts
125ml Boiling Water
1 Bay Leaf
1/2 Tsp White Peppercorns
2 Sprigs Parsley
1/2 Tsp Dried Tarragon
Salt & Pepper
4 Shallots
40g Butter
2 Tbsp Flour
6 Tbsp Cream
4 Tbsp Dry White Wine
4 Eggs
1 Tbsp Grated Parmesan Cheese

1. Place the chicken breast in a pan with the boiling water, bay leaf, peppercorns, parsley and tarragon and season to taste with salt
2. Cover and cook for 30 minutes, then remove the chicken, discard the skin and cut the meat from the bones
3. Rub the stock through a sieve and reserve
4. Melt 25g butter, and fry the chopped shallots until transparent
5. Sprinkle over the flour, and cook, stirring constantly for 2 minutes
6. Gradually stir in the stock, cream and wine, bring to the boil, stirring constantly
7. Season to taste with salt and pepper and remove from the heat
8. Grease a soufflé dish with the remaining butter
9. Separate the eggs, then beat the egg yolks, chicken and cheese into the sauce
10. Whisk the egg whites until stiff and fold into the chicken mixture
11. Pour into the soufflé dish and bake at 200°C for 30 minutes
12. Serve immediately


1.5kg Chicken
2 Eggs
3 Tbsp Milk
4 Tbsp Flour
150g Breadcrumbs
150g Oil or Lard
1 Bunch Parsley
1 Lemon

1. Cut the chicken into pieces and rub with salt
2. Beat together the eggs and milk in a shallow dish
3. Place the flour and breadcrumbs on separate plates
4. Toss the chicken pieces in the flour, shaking off excess flour
5. Coat the chicken in the egg and milk mixture, then cover with breadcrumbs, shaking off excess
6. Melt the oil or lard and fry the chicken pieces in batches for 7 minutes, or until lightly browned on all sides
7. Drain and serve on a serving dish garnished with parsley and lemon wedges


2 Garlic Cloves, Chopped
1.2kg Chicken, Cut Into 8 Pieces
1 Onion, Chopped
4 Tbsp Olive Oil
2 Bay Leaves
Juice of 1 Lemon
250ml Dry White Wine
4 Tbsp Tarragon Vinegar
Salt & Freshly Ground White Pepper
1 Tbsp Chopped Fresh Tarragon
12 Black Olives
1 Tbsp Chopped Peanuts

1. Heat the oil, and fry the chicken pieces until brown all over
2. Add the garlic, onions and bay leaf and stir-fry until the onion is lightly browned
3. Sprinkle over the lemon juice
4. Add wine and vinegar and season to taste with salt & pepper
5. Cover, and simmer for 40 minutes, turning the chicken pieces frequently
6. Remove the chicken and set aside
7. Bring the cooking juices to the boil and allow to reduce, then set aside to cool
8. Arrange the chicken pieces on a serving dish, drizzle over the cold cooking juices, and sprinkle over the tarragon
9. Serve garnished with the olives and chopped peanuts


1) How long did the Hundred Years War last?
Answer: 116 years

2) Which country makes Panama hats?
Answer: Ecuador

3) From which animal do we get cat gut?
Answer: Sheep and Horses

4) In which month do Russians celebrate the October Revolution?
Answer: In November

5) What is a camel's hair brush made of?
Answer: Squirrel fur

6) The Canary Islands are named after what animal?
Answer: Dogs

7) What was King George VI's first name?
Answer: Albert

8) What color is a purple finch?
Answer: Crimson

9) What country do Chinese gooseberries come from?
Answer: New Zealand

10) What is the color of the black box in a commercial airplane?
Answer: Orange, of course.

What do you mean, you failed?



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