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