Pizza bread with chipolata

1

Preheat the oven to 200°C. Heat a non-stick frying pan and fry the meat cubes until golden brown all over. Try not to use extra oil – the meat and the chakalaka are already oily. Spoon into an ovenproof dish and pour the chakalaka over. Fill the tin threequarters with boiling water and add this to the dish. Cover with a tight-fitting lid and bake in the oven for at least 1 hour.

Boil the rice in salted water according to the instructions on the packet. Rinse and drain. Mix the rice and corn with the pan juices as soon as the meat comes out of the oven and sprinkle with coriander.

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Preheat the oven to 180°C. Fry the sausages in olive oil until golden brown on all sides. Add the onion marmalade and tomatoes and cook until heated through. Line a deep ovenproof dish with baking paper and spoon this mixture into it, spreading it evenly.

Roll out the store-bought dough about 1cm thick until it’s the size of the ovenproof dish and place it gently over the filling. Press the dough loosely around the edges. Bake for about 35–40 minutes or until golden brown and cooked through. Allow to cool slightly before turning the dish over onto a serving platter so that the sausage mixture is lying on top of the ‘bread’. Cut the peppers into stars or strips and arrange them on top with a sprinkling of fresh basil.

Under R100 Serves 6 Preparation time: 10 minutes Cooking time: 1 hour, 10 minutes • 250ml jasmine rice • 1 tin (410g) corn kernels (or fresh corn) • fresh coriander

Under R110 Serves 6 Cooking time: 1 hour • 12 chipolata sausages • 15ml olive oil • 45ml onion marmalade • 400g cherry tomatoes Preparation time: 10 minutes • 1kg store-bought bread dough, at room temperature • 2 red peppers, roasted (optional) •...