Touring with cloudstreet isn't just about music. Food is also important.
This recipe is provided with our thanks to Gertrude Romme
Chicken with Ginger, Lemon and Garlic
Cut a chicken in 6-8 pieces, add salt and pepper.
Make a marinade of 50g fresh ginger, 4 cloves of garlic and 50ml of lemon juice (blend in a food processer but not too runny!).
Spread the marinade on the chicken and bake 40 mins at 180C. Add 100 ml water (pour over the chicken) after 20 minutes.
When cooked, pour the juice from the chicken into a pot with 100ml cream and boil well. Thicken with flour if needed. Add salt & pepper and serve with new potatoes, salad and vegetables of the season
(our favourite local salad was a combination of watermelon, fetta, mint, balsamic vinegar and sprinkles of chilli. Fantastic!)