Women’s Day: surprise her with these full-proof GIFS recipes!

As SA honours its phenomenal women over the upcoming Women’s Day long weekend, we’ve asked some of the guys here at GIFS to share their favourite, works-beautifully-every-time, anyone-can-do-it recipes – so you can show the special woman/women in your life – your mum, sister, aunt, gran, significant other – how much you appreciate them!


Kershen’s Roast Chicken

You’ll need:

  • 1 whole chicken
  • 1 tablespoon of any dry rub in chicken marinate or spice (I prefer turmeric powder as it’s a natural anti-inflammatory and a great anti-oxidant!)
  • Organic sea salt
  • Black Pepper
  • 1 whole garlic
  • Thyme
  • 1 large Lemon
  • ¼ cup of Salted butter
  • Paper towel
  • 1 teaspoon ginger and garlic



  1. Preheat oven to 175 degrees C.
  2. Remove chicken from packaging and rinse. Ensure that the chicken cavity is empty.
  3. Use a paper towel to dry the chicken.
  4. Rub chicken generously with turmeric powder or dry rub of your choice, and then with the ginger and garlic.
  5. Then rub in the salted butter (Round 1).
  6. Generously season the outside and the inside of the chicken with salt and pepper, and season with thyme.
  7. Place 4,2 cm cubes of butter inside the chicken together with 4 cloves of cleaned garlic and 4 stems of thyme.
  8. Scour a large lemon and insert into the chicken.
  9. Put chicken into the oven on a roasting tray for 45 mins
  10. After 45 mins, baste the chicken with the leftover salted butter (Round 2), and season with a little more salt and pepper.
  11. Roast for a further 45 mins.
  12. Remove chicken, cover with foil and allow to cool for 30 minutes before serving.
  13. Serve your roast with a simple Greek salad and your favourite wine as a light meal, or with your favourite starch for a heartier meal.
  14. Leftovers make for a great cold chicken salad or the family favourite: toasted chicken and mayo sarmies.



Brendan’s Beef Strogonoff

You’ll need:

  • 1 large onion
  • 2 ½ teaspoons of crushed garlic
  • 1 large green pepper
  • 1 large red pepper
  • 1 packet of sliced mushrooms
  • 1 packet of tenderized steak
  • 1 tablespoon of paprika
  • 2 bay leaves
  • 1 tablespoon dry/fresh thyme
  • 100ml Sherry
  • 250ml cup of fresh cream
  • Salt and pepper to taste



  1. Fry onions with garlic on a low heat until golden brown.
  2. Add sliced green and red peppers and fry until soft.
  3. Add bay leaves, dried/fresh thyme and sliced beef. Allow to cook until meat has browned.
  4. Add paprika and sherry. Cook for a further 15 minutes.
  5. Reduce the heat and add salt and pepper to taste. Allow to simmer for 25 minutes.
  6. Put a teaspoon of brown sugar and stir for a while.
  7. Remove from stove until it cools down.
  8. Add the fresh cream and stir well.
  9. Close the lid and wait for 10 minutes to settle.
  10. Serve with any type of rice.


Brendan’s Turmeric Chicken

You’ll need:

  • 1 large onion
  • 2 ½ teaspoon of crushed garlic
  • 6 peppadews (from jar)
  • 4 pieces of chicken breast
  • 1 ½ tablespoons turmeric
  • 1 ½ tablespoons of chutney
  • 1 can of beer
  • 1 tablespoon dried/fresh thyme
  • Salt and pepper to taste



  1. Fry onions with garlic on a low heat until golden brown.
  2. Add chopped chicken breast and cook until golden brown.
  3. Add turmeric evenly until chicken is covered. Add thyme. Allow to cook for 10 minutes.
  4. Add beer and allow to simmer for 25 minutes.
  5. Add peppadews and cook until soft.
  6. Add chutney and salt and pepper as desired. Allow to simmer for a further 25 minutes.
  7. Can be served with Couscous, Basmati rice or normal rice.


Brendan’s Lamb Bunny Chow

You’ll need:

  • 1 large onion
  • 4 cloves of garlic
  • 1 teaspoon crushed ginger
  • 2 ½ teaspoons quality curry powder (preferably from Durban)
  • 1 teaspoon turmeric
  • 1 kg lamb pieces
  • 1 bay leaf
  • 1 tin butter beans
  • 1 sprig of curry leaves
  • 1 tablespoons of crushed chillies
  • 2 finely chopped tomatoes
  • 5 white potatoes quartered
  • Fresh coriander (optional)
  • 1 teaspoon fennel seeds
  • 2 large sticks of cinnamon
  • 1 teaspoon of garam masala
  • 1 fresh full loaf white bread not sliced
  • Salt to taste



  1. Fry onions on a low heat until golden brown.
  2. Add curry leaves, chillies, turmeric, ginger, fennel seeds, cinnamon, garam masala and garlic.
  3. Allow to simmer for 15 minutes.
  4. Add lamb and salt. Stir until lamb is mixed with ingredients.
  5. Cover and simmer on a medium heat for 20 minutes.
  6. Stir occasionally until lamb is braised.
  7. Add potatoes and water when needed, be careful not to put too much.
  8. When potatoes are half-cooked, add chopped tomatoes, butter beans and coriander and stir until mixed well.
  9. Allow to simmer until potatoes, butter beans and lamb are soft.
  10. Cut bread into desired quantities and remove the middle.
  11. Add lamb curry to bread and sprinkle chillies and fresh coriander on top as desired.


Rhyan’s Nachos

You’ll need:

  • 150 g Dorito Chips
  • 300 g lean minced beef
  • Salt and black pepper to taste
  • 2 Ripe avacado pear (cut into small blocks) or guacamole
  • 1/2 can tomato puree
  • 1 cup Gouda cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 1 tomato, chopped
  • 1/2 onion, chopped
  • Sour cream (as a dip)
  • 3 diced chillies (optional)



  1. Pre-heat the oven to 200 deg C – spray a cast iron ovenproof pan with cooking oil
  2. Layer the Doritos in the bottom of the pan – set aside
  3. Cook the Ground Beef until done – season with Salt and Pepper – add the can of Tomato Puree – let cook for 2 minutes – spoon the meat mixture on top of the Nachos/Doritos.
  4. Sprinkle both cheeses over.
  5. Transfer the ovenproof pan to the oven for about 10 minutes – until the cheese has melted to your liking.
  6. Remove from the oven – top with the Guacamole or Avocado pear – sprinkle the tomato and onion over


Note: You can substitute beef mince with any type of mince, soya product, or even a spicy tomato chutney. If you’re in a rush, leave out the mince/chutney completely.



It’s a wrap by Stan!

Step 1:

Steam drumsticks for 10 mins with bit of turmeric, garlic and salt. Then remove and drain water.

Step 2:

Marinate drumsticks in a large bowl with orange juice (3 tablespoons), jeera powder, dhania powder, Kashmiri chilli powder, rosemary , thyme and mint.

Step 3:  

Then wrap the chicken drumsticks into puff pastry and bake/grill in oven until the puff pastry becomes golden brown.

Serve with potato wedges and Salsa.


Reuben’s Coconut Malva

For the malva cake, you’ll need:

  • 380 g soft butter
  • 2 cups sugar
  • 10 ml vanilla essence
  • 7 large eggs
  • 2 cups cake flour
  • 30 ml Baking powder
  • 4 cups desiccated coconut
  • 2 cups full cream milk


You’ll need this for the coconut syrup:

  • 5 cups sugar
  • 5 cups water
  • 1 can of coconut milk
  • 5 ml vanilla essence
  • 120 g butter


And this for the cream topping:

  • 2 cans of dessert cream
  • 20% of the coconut syrup


Method (Malva Cake):

  1. Pre-heat the oven to 170 degrees.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the vanilla essence and eggs and beat well.
  4. In a separate bowl, sift the flour and mix in the baking powder and desiccated coconut.
  5. Gradually add the dry ingredients to the creamed butter mix, alternating with the milk to prevent the mixture from getting too thick.
  6. Scoop the batter into a baking dish and bake for 55-60 min.
  7. Whilst still in the baking dish, score the cake into desired sizes – this will allow the syrup to incorporate.


Method (Coconut Syrup):

  1. Dissolve the water and sugar in a pot and place on a hot stove
  2. Add the coconut milk, vanilla essence and butter
  3. Bring to a boil until a thin syrup coats the back of a spoon
  4. Pour 80% of the hot syrup over the cake


Method (Cream Topping):

  1. In a separate bowl, mix the dessert cream and 20% of the cooled syrup
  2. Pour onto the coconut malva with each serving


Corne’s Sticky Toffee Dessert

You’ll need:

  • 190 g plain flour
  • 1 ½ teaspoon baking powder
  • 120 g soft brown sugar
  • 1 pinch salt
  • 120 ml milk
  • 2 eggs
  • 6 tablespoons melted butter or margarine
  • 2 teaspoons vanilla essence


Toffee sauce:

  • 120 g butter or margarine
  • 200g soft brown sugar
  • 250 ml double cream



  1. Pre heat oven to 170 degrees
  2. In a large bowl, sift flour, salt and baking powder. Add the sugar and mix well.
  3. In another bowl, add the milk, eggs, vanilla essence and melted butter. Whisk together until frothy foam forms on top.
  4. Add the milk mixture to the flour mixture and mix together until smooth.
  5. Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top, start checking after 20 min.
  6. For the sauce, add the butter, sugar and cream into a large saucepan and simmer over medium-high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 min before serving with pudding.


Corne’s secret ingredient: Cut Wilson’s Cream Caramels into little pieces and add to the flour mix just before you put it into the oven!!!



So, now you can spoil your special woman/women with a delicious homemade lunch or dinner. Or, since it’s a long weekend, you can do both – two or three times over! We’d love to know how you fared – tag us with your pics @GIFSSouthAfrica & @gifs_sa so we can celebrate with you!


3 August 2020