From Kathy: Capybara night

Ladies and gentlemen, I present my sister, the cook. <grin>

Happy April Fools! :)

I hope you weren't victim to some completely masterminded prank today. Shame you guys are just too far away *sigh* It would have been great to celebrate (Although Tor, your frog still gets me every time, so yeah... we have sporadic April fools each time I accidentally find it...). April 1 should be a national holiday. Normal people should get a chance to do crazy stuff at least once a year.

We had our first-ever Capybara night, called such because I was in need of a few guinea pigs for recipe testing/ food critique. (We need more willing victims *oops* critics, any volunteers). Guests were somewhat wary before coming, realizing that it WAS April fools. Shame it fell on a Saturday, the office people weren't here, and I had a few things planned too!

USELESS TRIVIA: Did you know that Argentinians love Capybara meat so much that they've petitioned for the Vatican to consider it as fish so they could have it during the lenten season. The Vatican approved the petition. Although Capybaras are large rodents that can swim, I can't see how they might resemble Flounder or Halibut.

Anyway, it was a completely respectable dinner (with Zucchini Curry soup and garlic pappadums to start). First time in 11 years that I actually hosted a dinner where I got to sit and talk to the guests while they were eating. *YAY* and where I'd actually read a cookbook *double yay*

Looks like it might be a mainstay event like Carnivore Night (all occasion meat fest -similar to a Braai/ Barbecue). Crucial because it's actually this night which determines whether I should serve a particular dish at CN. (Tired of steak, plus I'd like to sit down and see my guests before dinner is over). )

Anyway Chicken Beaujolais was a smashing success. Not a scrap of food left... Thought I'd share the recipe with you. Baie lekker! Schmeckt gut! It's easy enough to do alone (or have your [mom, cook, significant other] make it for you...).

Chicken Beaujolais :)

It's well... chicken stuffed with chevre and grated veggies

Mix 12 oz (about 360g) Chevre or natural cream cheese with

  • 1 egg and
  • 1 egg yolk
  • 1/2 cup parmesan, hard monterey jack, or parmesan


  • 1cup white onion minced
  • 4 cloves of garlic (I put a bit more, but we're Filipino)
  • 1/2 tsp oregano
  • 1/8 tsp black pepper in
  • 3 tbsp olive oil until onions translucent

Grate 1 1/3 cups zucchini, eggplants and/or mushrooms (or a combination of) and add to the onions

put in a strainer and drain for an hour. Squeeze off as much excess liquid as you can and add to cheese mixture. Mix well. Put in a piping bag and refrigerate for an hour.

Meanwhile, take a chicken and remove the backbone (the spineless chicken!!!) loosen skin around breast area with your fingers (this is where you'll put the cheese). (Not in the recipe, but I rubbed a bit of salt and pepper on the chicken and in the cavity.

After an hour pipe cheese under the skin until chicken is absolutely stuffed. Put in a baking pan and bake at 375ºF (around 180ºC <- the closest setting I could get in my oven) for 70 minutes or until brown. Leave standing for 15 minutes and voila! Lovely dinner for 4 people. (Two if you're South African or Australian ;) )

Hope you like it! :)

P.S. Chicken Beaujolais nearly became Poulet Dêsastre... nearly set the kitchen on fire. Mental note, keep plastic utensils FAR FAR away from pan. ;)

Photos up soon.

Love to all... write soon. Must dash. Shoot starts in 3 hours (at the god-unholy hour of 3:30 am on a SUNDAY!)


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Random Japanese sentence: その猫は飛びかかろうとして低く身構えた。 The cat crouched down ready to jump. Sono neko wa tobikakarou toshite hiku migamaeta.