Trompies (chicken this time) Trinchado

Trompie67

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So for those of you who reside in Jozi there is my special pub - the Baron.

Originally started as the Baron & Quail in Woodmead (2 mates - Barry & Quinton, both retrenched, used the last money they had to start it), branched out with franchise outlets & some company owned stores. Also started the Rhapsody's brand. A mate bought into the group after they started. Then there was a disagreement & Quinton kept Rhapsody's & went on his own. Barry & my mate kept the Baron. As time passed they removed the franchisees & only had company owned stores. Recently launched the 011 brand as well. Time has been kind as they've very successfully remade themselves from rowdy pub to upmarket eatery.

However, certain menu items have remained constant, and their Chicken Trinchado has been my wife's absolute staple meal whenever we go to the Baron over the last 20 years. It's served as a starter or main portion.

Despite many requests they've never shared the recipe.... and I've never really stressed over deconstructing it as there was always a Baron in close proximity to where we lived (strange huh?  :BWAHAHAH: )

Then lockdown happened. So i decided, to ease the constant yadda yadda in my ear, to recreate it. It is not their original recipe (I still don't have that, but my mate has allegedly promised it to me in his will) but it is damn close.

Let me know what you think if you give it a try.

What you need:
4 to 6 skinned chicken breasts cut into more or less 1cm3 pieces.
100ml to 250ml of your favourite prego sauce, with heat to your own taste. I use the one from Goodhealth Grocer in Fourways. PM me for their details, they deliver!
2 medium red onions, sliced & diced.
1 red & 1 yellow bell pepper, seeds out & sliced into 5mm thick slices.
1 heaped teaspoon crushed garlic.
500ml cream.
Olive oil.
Butter.
Flour

What you do:
Heat a large skillet to medium heat.
Add olive oil & butter.
Brown the cubed chicken - season with salt & pepper to taste.
Remove chicken from skillet & place on a WARMED plate.
Add more butter & olive oil to skillet.
Add bell peppers & onion.
Fry until onion is translucent.
Reduce heat to low.
Add garlic, cook for approx 2 minutes.
Add a tablespoon of flour plus salt & pepper. Stir/whisk for 5 minutes.
Add cream & prego sauce. Stir/whisk until you have a medium to runny mixture. (Add milk if needed). You want a stew type of sauce, not a gravy (hope that makes sense).
Add the chicken & any juices on the plate. Mix in with the sauce.
Place skillet in preheated oven at 180 degrees for 20 minutes.
Remove from oven & serve with chips and/or warm Ciabatta with butter.

The key to this is the prego sauce. You want a sauce that is mild enough to be able to add 250ml (or more) to the dish without it taking your (or your family's) head off when you eat!
 

Den123

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Sounds good to me.
Ian Paarman makes a very nice peri-peri marinade which I have used with cream in a trinchado sauce with great success.
 

TimbaLand

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Very interesting story behind the business. 011 is my regular rendezvous. Ver my nice place. About 2 weeks ago it was just me and the Mrs there on a Thursday night and we were sitting by the fireplace that?s at the centre of the restaurant.i felt like a rock star.  Despite the very low traffic their food was fantastic as always
 

Trompie67

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TimbaLand said:
Very interesting story behind the business. 011 is my regular rendezvous. Ver my nice place. About 2 weeks ago it was just me and the Mrs there on a Thursday night and we were sitting by the fireplace that?s at the centre of the restaurant.i felt like a rock star.  Despite the very low traffic their food was fantastic as always

Yep, their quality is consistent, no matter the circumstance.

Was chatting to my mate last night & they are hoping with all they have that the booze ban is lifted, as that is the only thing left that can save them.

Baron Sandown has closed.
Baron Woodmead is closing. This is the real tragedy, it was the very first one & has been around for 25+ years!
 

Trompie67

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Den123 said:
Sounds good to me.
Ian Paarman makes a very nice peri-peri marinade which I have used with cream in a trinchado sauce with great success.

My mate told me last night that I can buy the peri-peri sauce that they use in their Trinchado direct from the Baron now! Will get some & use it next time :)
 

Trompie67

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Seeing as I made this last night - here's the recipe in pictures:


Ingredients prepped:

IMG-4027.jpg


IMG-4028.jpg


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Browning the chicken pieces(Salt & Peppered):

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Adding some Paprika & herbs:

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Browned & ready to take out:

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Adding butter & Olive oil to pan:

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Adding bell peppers & red onion:

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A "touch" of garlic  :ROFLMAO: :

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Flour to thicken:

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Cream added & mixing in:

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Prego sauce added:

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Prego sauce mixed in:

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Chicken pieces added:

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Pre-made Ciabatta:

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Into the oven:

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Stir after 15 minutes & place bread in oven:

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15 minutes later it's ready to serve:

IMG-4054.jpg
 

TimbaLand

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Trompie67 said:
Baron Sandown has closed.
Baron Woodmead is closing. This is the real tragedy, it was the very first one & has been around for 25+ years!

That?s not good hey. What about the one in Bryanston. I hope they can save one at least
 

Trompie67

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TimbaLand said:
That?s not good hey. What about the one in Bryanston. I hope they can save one at least

Bryanston closed about a year ago. That was their very last franchise store & the franchisee decided not to renew the franchise. It's now called something else as he had to remove all the Baron branding etc.

*edit* - your timing is uncanny! Just checked & it closed 17 August 2018, so 2 years ago.
 

TimbaLand

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Trompie67 said:
Bryanston closed about a year ago. That was their very last franchise store & the franchisee decided not to renew the franchise. It's now called something else as he had to remove all the Baron branding etc.

*edit* - your timing is uncanny! Just checked & it closed 17 August 2018, so 2 years ago.

That?s not good at all
 

Timber_MG

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The wife made this recipe today for lunch and it was epic. Many thanks! Outside Rhapsodies Menlyn they used to sell the best prego rolls and boerie rolls ever, I assume that is the magic prego sauce one would be after.
 

Trompie67

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Timber_MG said:
The wife made this recipe today for lunch and it was epic. Many thanks! Outside Rhapsodies Menlyn they used to sell the best prego rolls and boerie rolls ever, I assume that is the magic prego sauce one would be after.

Glad you enjoyed!

I reckon the sauce will be the same - but you can also get it direct from the Baron now which is  :2thumbs:
 

Wim

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Thanks Trompie. You just gave me a reason to go buy a skillet pan! Where do one purchase a nice one, or will any cast iron one do? I see they are not that expensive, around R300.
 

Trompie67

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Wim said:
Thanks Trompie. You just gave me a reason to go buy a skillet pan! Where do one purchase a nice one, or will any cast iron one do? I see they are not that expensive, around R300.

:2thumbs: Cast iron are the best ever.

I have a few - the one in the pics above is from Builders Warehouse of all places!  :point:

Link to buy direct from manufacturer is here: https://megamaster.co.za/products/300-round-pan

2 things: Make sure it can fit in your oven & do not buy too small. The 30cm is perfect for a family of 4 & can work for up to 6 people if needed. I have a smaller 20cm Lodge skillet that is really only large enough for 2 people.

Take care of it properly & it will outlive you! The Lodge I have was originally my Grandmothers!
 

Trompie67

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Wim said:
Many thanks. Going to make it this weekend after I purchased a skillet pan.

:2thumbs:

Just make sure you "cure" your skillet beforehand. So buy skillet Saturday, "cure" it overnight, use on Sunday!  :thumbs:
 

Rnwza

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If Sandown, Woodmead and Bryanston are closed, where is there still a Baron? The one in Witkoppen?

Such a pity...I have many fond memories of Friday evenings at the one in Sandton. And hangover scars to prove it.
 
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