3 dishes to help you over that hangover…

Celebrated a little too hard last night? We feel you. We’ve got a roundup of hangover-busting recipes to set you right (so you can go back to bed, ASAP!)

  • Best Bloody Mary

    Let’s start with the obvious, you’re going to need a (medicinal) Bloody Mary. This version from Hannah will restore you in no time, thanks to the addition of pickle juice and lots of Tabasco.

    Ingredients:

    • 4 cups  tomato juice
    • Lemon juice, a squeeze
    • 3 limes, juiced
    • 3 t Worcestershire sauce
    • ¼ t celery salt
    • ¼ t onion salt
    • 1 t Tabasco sauce
    • ¼ cup pickle juice
    • ½ cup tequila
    • Ice, for serving
    • Baby cucumbers, to garnish
    • Celery sticks, to garnish

    Method:

    1. Blend all the ingredients except the cucumber and celery.
    2. Pour into glasses with ice and decorate with cucumbers and celery sticks.

    (Recipe by Hannah Lewry)

    (Serves 6)

  • Three-cheese toastie

    Can’t face an egg? This classic, three-cheese toastie will do the trick. Serving suggestion is to eat it in bed with the curtains drawn.

    Ingredients:

    • 250 g leeks, finely chopped
    • 2 cloves garlic, finely grated
    • 1 red onion, finely chopped
    • 6 T butter
    • 2 T olive oil
    • 100 g Cheddar, grated
    • 100 g emmentaler, grated
    • 100 g mature gouda, grated
    • 8 slices sourdough bread

    Method:

    1. Sauté the leeks, garlic and red onion in 2 T butter and the olive oil, then mix with the grated cheese.
    2. Spread the remaining butter on both sides of the bread. Place a generous amount of cheese mixture between two slices of bread and fry in a heavy-based pan (if you don’t already have one of those electric toasted sandwich presses), in which some butter has been melted.
    3. Use another heavy cast-iron pan (if you have one) to weight down the sandwich. Turn the sandwich carefully, make sure it is brown and golden on both sides, and all the cheese is melted.

    (Recipe by Sam Woulidge)

    (Serves 2)

  • Crispy buttermilk-brined fried chicken

    If you trust yourself around hot oil, fried chicken doused in hot sauce will have you feeling like a whole new person.

    Ingredients:

    • 2 cups buttermilk
    • 5 thyme sprigs, leaves picked
    • 2 t freshly ground black pepper
    • 2 kg free range chicken braai pack
    • 60 g flour
    • 2 cups cornflakes, crushed
    • 2 t paprika
    • 2 t cayenne pepper
    • 2 t sea salt
    • Sunflower oil, for frying

    Method:

    1. Preheat the oven to 180°C. Whisk the buttermilk, thyme and pepper together. Place the chicken pieces in the buttermilk, cover and set aside for 1 hour.
    2. In a separate bowl, combine the flour, cornflakes, paprika, cayenne pepper and salt.
    3. Remove the chicken from the buttermilk mixture and coat in the cornflake mixture.
    4. Heat the oil in a deep pan over a medium to high heat until very hot. Brown the chicken in batches in the oil.
    5. Remove the chicken pieces from the oil and place on a baking tray. Finish in the preheated oven for 15 minutes, or until golden and cooked through. Season with salt.

    Cook's tip: You can flavour the brine with almost anything - try adding 4 t curry powder, 2 t cumin and 2 t turmeric, or 2 t adobo sauce for a spicy alternative.

    (Recipe by Abigail Donnelly)

    (Serves 16)

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