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Add a lit­tle her­itage to your din­ner with chakalaka, chutney, pep­padews and pap.

Home (South Africa) - - QUICK FOOD - By Jo­hané Neil­son Pho­tographs Fran­cois Ober­hol­ster

Pork and chakalaka rice

Un­der R110

• Serves 4

• Prepa­ra­tion time: 10 min­utes Cook­ing time: 35 min­utes

• 15ml olive oil

• 200g cherry toma­toes

• 250ml jas­mine rice, rinsed

• 125ml mild chakalaka

• about 350ml boil­ing wa­ter

• a hand­ful of baby spinach

• 1 smoked pork fil­let, sliced

Us­ing a pan that has a tight-fit­ting lid, heat the oil and cook the toma­toes un­cov­ered un­til their skins be­gin to burst open. Stir in the rice and cook un­til all the grains start to colour. Add the chakalaka and wa­ter, fol­lowed by the spinach. Top with the sliced pork and put the lid on. Turn the heat down to low and steam un­til the rice and meat are cooked; top up the liq­uid as needed.

Mieliepap tart with bobotie

Un­der R75

• Makes 4 gen­er­ous serv­ings Prepa­ra­tion time: 30 min­utes

• Cook­ing time: 40 min­utes Oven tem­per­a­ture: 180°C

• 500ml wa­ter

• 5ml salt

• 250ml maize meal (pap)

• knob of but­ter

• 300ml bread cubes

• 125ml milk

• 15ml olive oil

• 1 onion, finely chopped

• 1 clove gar­lic, chopped

• 15ml each curry pow­der and apri­cot jam

• 300g mince

• 2 eggs

• 80ml milk

• lemon leaves

1

Bring the wa­ter and salt to the boil and whisk in the maize meal. Put the lid on and re­duce the heat to its low­est set­ting. Steam for about 10 min­utes. Stir in the but­ter and im­me­di­ately line an oven­proof pie dish with the pap mix­ture to form a crust.

2

Soak the bread in the milk. Heat the olive oil and sauté the onion and gar­lic un­til glossy. Add the curry pow­der and jam and stir through. Add the mince, bread and milk, and cook for about 1 minute.

3

Pre­heat the oven. Spoon the mince mix­ture onto the pap crust. Whisk the eggs and milk, and pour this over the top; add a few lemon leaves. Bake for about 25 min­utes or un­til cooked through.

Creamy gar­lic mus­sel soup

Un­der R125

• Serves 4

• Prepa­ra­tion time: 30 min­utes Cook­ing time: 30 min­utes

• 15ml olive oil

• 200g ba­con cubes

• 2 shal­lots, finely chopped (or 1 small onion)

• 1 small car­rot, peeled and finely chopped

• 3 cel­ery stalks, finely chopped

• 1 gar­lic clove, finely chopped

• 2 pep­padews (or 1 chilli), finely chopped

• 2 large pota­toes, chopped into 1cm blocks

• 250ml milk

• 250ml cream

• 250ml white wine

• 250ml wa­ter

• 500g half-shell mus­sels

• a pinch of mixed herbs

• 2 mealies, roasted • chives, for gar­nish­ing

1

Heat the oil in a pot and fry the ba­con un­til crispy. Stir in the shal­lots, car­rots, cel­ery and gar­lic and fry un­til aro­matic. Add the pep­padews and pota­toes, milk and cream and bring to the boil. Re­duce the heat and simmer for about 20 min­utes un­til the pota­toes are soft.

2

Bring the white wine and wa­ter to the boil, add the mus­sels and steam for 3-4 min­utes. Add the mus­sels and liq­uid to the soup. Cut the ker­nels off the mealie cobs and stir them into the soup, along with the chives. Season with salt and pep­per and serve with fresh bread.

Roast-in-the-bag chicken with chutney

Un­der R115

• Serves 4

• Prepa­ra­tion time: 10 min­utes Cook­ing time: 50 min­utes

• Oven tem­per­a­ture: 180°C

• 8 chicken pieces (drum­sticks and thighs)

• 125ml may­on­naise

• 125ml chutney

• 500g baby pota­toes, boiled for 10 min­utes

• 8 small car­rots, peeled and halved

• 3 cel­ery stalks, chopped

• 15ml flour

• about 80ml wa­ter or white wine

Pre­heat the oven. Mix the chicken pieces with the may­on­naise and chutney and place them with the hot pota­toes, car­rots and cel­ery in a large oven bag in an oven­proof dish. Sprin­kle with the flour and add the white wine. Prick the bag a few times with a fork and tie it closed. Bake for about 45 min­utes, cut the bag open and brown the dish un­der the grill.

Tip Re­move some of the shells be­fore you mix the mus­sels with the rest of the soup; this will make it eas­ier to eat.

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