Serves: 6

When Nat and I were last in New York, we visited the famous Sylvia’s Restaurant in Harlem. An absolute institution serving soul food since 1963.

We had an amazing meal of shrimp, fried chicken and grits and walked away with the cookbook. A book we hadn’t cooked from until today.

We almost always cook to a theme and this menu of soul food was absolutely on-point and so much fun. We even found a playlist of banjo ballads!

The boys loved it; especially the beans which alongside fish or a steak would be an excellent, contemporary meal. Don’t let the ingredients, process or sheer simplicity of it throw you.

Add some hot sauce, some mayonnaise and of course, BBQ sauce and well, this is a meal that is just good for your soul.

The Absolute Best Southern Fried Chicken by Julia Pressley

I have slightly adjusted this recipe by using chicken tenderloins rather than jointing a whole bird. Just a bit easier and healthier.

Ingredients

1kg chicken tenderloins
1 1/2 tsp salt
1 1/4 tsp freshly ground black pepper, divided
1/2 tsp garlic powder
1/2 c all-purpose flour
1/4 tsp paprika
1 c vegetable oil

Method

1. Pat dry the chicken. In a small bowl, combine the salt, 1 tsp black pepper and the garlic powder. Sprinkle over the chicken and let stand for 20 minutes or even better, overnight in the refridgerator.
2. Place the flour, remaining 1/4 tsp black pepper and paprika into a heavy plastic bag. In batches, add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 minutes or until the chicken is browned on the bottom, flip and repeat. Remove from the skillet and drain on paper towels before serving.

String Beans with New Potatoes by Sylvia Woods

Ingredients

4 slices bacon
1/2 c chopped onion
250gm red potatoes cut into chunks
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 c boiling water
500gm string beans, ends trimmed

Method

1. In a large skillet, cook the bacon until browned; remove from the skillet and crumble. Discard all but 2 tbsp of the bacon fat.
2. Add the onion to the skillet and cook until softened. Stir in the potatoes, sugar, salt, pepper and water and bring to a boil. Reduce the heat to a simmer, covered, for 10 minutes.
3. Add the strinf beans. Simmer, uncovered, for 15 minutes longer or to desired doneness, stirring occasionally.

Golden Brown Macaroni and Cheese by Mattle Wilson

I’ve types up a few mac and cheese receipes and this one is equally as deserving a type. It isn’t deconstructed or containing truffle. It’s as bare bones as it gets and that’s why it’s so good.

Ingredients

500gm uncooked macaroni
4 tbsp butter
2 1/2 c grated mild Cheddar cheese, divided
2 large eggs
1/2 c milk
Paprika, for the top

Method

1. Cook the macaroni until done, drain pour into a greased baking dish. Stir in the butter and 2 c of the Cheddar cheese.
2. In a bowl, beat the eggs and then beat in the eggs. Add the mixture to the macaroni and stir through. Sprinkle the remaining 1/2 c Cheddar cheese on top and dust with paprika. Bake, uncovered for 30 minutes or until the cheese has melted and the casserole is hot throughout.