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We've all been there & we feel your pain! That phone reminder that load shedding is about to strike (again), and you’ve forgotten to prep for dinner! Instead of settling for another dish of eggs or toast or a cold tin of tuna, our Chefs have rounded up a few dinner ideas that you can whip up in literary minutes (before the lights go out).

Chicken Chow Mein

4 portions

500 g Chinese eggs Noodles/Instant noodles

500 g Chicken thighs, deboned, chopped

Splash Garlic oil

1 green onion, chopped

357 ml Julienne chopped carrots

500 ml Chopped Cabbage

15 ml chopped Ginger

60 ml soy sauce

15 ml fish sauce

10 ml sesame oil

Salt and Pepper


1. Cook noodles until just soft, drained and keep aside

2. Heat oil and fry chicken until cooked, take out and keep aside.

3. Add some more oil to pan and fry carrots for about 3 minutes 4. Add onions, ginger and cabbage fry until just soft

5. Add cooked chicken, noodles, sauces and sesame oil.

6. Serve immediately.

Thai Green Chicken Curry


4 spring onions, coarsely chopped

2 fresh green chillies, seeded and coarsely chopped

2cm piece root ginger, peeled

1 garlic clove

6ml Thai fish sauce

Big hand coriander

Handful of fresh parsley

50ml water

30ml garlic canola oil

4 skinless boneless chicken breasts, diced

½ green pepper, seeded and thinly sliced

400ml coconut milk

Oryx desert ground salt and pepper


1. Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender.

2. Pour in 30ml of water and process to a smooth paste, adding a further 20ml water if required.

3. Heat the oil in a large frying pan.

4. Add paste and chicken, and bring to boil.

5. Add coconut milk green pepper, boil until reduced.

6. Season with salt and pepper

7. Serve immediately

At Steyn’s Culinary School we understand the need to prepare Quick Meals. Get ready to join us to learn to cook some simple meals that will get you in and out of the kitchen in no time. To find out more about our Quick Meals funny cooking class on 26 October, contact us today or WhatsApp us on 072 645 5167

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