How to find a quick fix in the kitchen

Public Sector Manager - - Contents -

Af­ter a long week at work, on a Fri­day the last thing on your mind should be: “What's for sup­per?” Fri­day is all about find­ing the quick fix in the kitchen. Ditch the take­out and try some of th­ese quick cost-ef­fec­tive meals that also pack a punch in taste and will def­i­nitely be a win­ner with the en­tire fam­ily.

Steak/lamb fold over

Ingredients

1 tbsp vegetable oil

1 onion (diced)

3/4 tsp salt, di­vided

1 1/4 tsp ground cumin, di­vided

500g steak or lamb (chopped into bite-sized cubes)

4 pieces naan bread

1/2 cup yo­gurt

1/2 cu­cum­ber (diced)

1 tbsp co­rian­der (coarsely chopped)

1/2 medium head let­tuce (thinly sliced)

1/4 red onion (thinly sliced)

Di­rec­tions

Heat oil in a large fry­ing pan over medium to high heat. Add the

onion, 1/4 tea­spoon salt, and one tea­spoon cumin. Sim­mer and stir oc­ca­sion­ally un­til the onions are soft.

Add the steak or lamb and sea­son with 1/4 tea­spoon salt. Sauté un­til cooked through and browned.

Wrap the naan in foil and heat in pre­heated oven for five min­utes.

In a bowl, place the yo­gurt, cu­cum­ber, co­rian­der, 1/4 tea­spoon cumin, and 1/4 tea­spoon salt.

Stir to com­bine and set aside. On each naan, place a hand­ful of let­tuce fol­lowed by the meat and a cou­ple tea­spoons of the sauce. Top with some red onion over the sauce. Serve warm.

Chicken tacos

Ingredients

For the fill­ing:

1 tbsp vegetable oil

½ onion (chopped)

500g chicken breast (cubed) 1 gar­lic clove (minced)

1 chilli (stemmed and chopped) ½ tsp salt

1 tsp chilli pow­der

1/4 tsp ground black pep­per

1/4 tsp ground cumin

For the tacos:

1 av­o­cado (peeled and diced) 1 chilli (finely chopped, only add if you pre­fer it spicy)

Hand­ful of co­rian­der (chopped) ½ cup red onion (finely chopped) ½ cup chopped tomato

Plain yo­ghurt (To driz­zle) 6 taco shells

Di­rec­tions

Heat the oil over medium-high heat in a pan and sauté the onion. Add the meat and con­tin­u­ously stir, add the gar­lic and chilli and cook un­til the gar­lic is soft. Add the salt, chili pow­der, black pep­per, cumin, and a few drops of wa­ter. Mix well, and cook un­til well blended.

To as­sem­ble the tacos, put chicken, av­o­cado, tomato and red onion in each taco shell.

Sprin­kle some chilli and co­rian­der over. Driz­zle with some plain yo­ghurt.

Beef burger slid­ers

Ingredients

1 onion, (finely chopped) 1 tbsp vegetable oil

2 gar­lic cloves, (minced) 1 kg minced beef

2 tbsp Worces­ter­shire sauce Salt and pep­per

24 small slider rolls

Top­pings

Grated cheese May­on­naise Gherkins (sliced)

Di­rec­tions

Heat the oil over medium to high heat in a pan and sauté the onion.

Add gar­lic and cook 30 sec­onds longer.

In a bowl, com­bine minced beef, Worces­ter­shire sauce, onion mix­ture, salt and pep­per, and mix well. Build 24 small pat­ties.

Cook burg­ers on medium heat in a pan as de­sired.

Place the burg­ers on the slider rolls and add top­pings.

Chicken and mush­room pizza

Ingredients

1 tbsp olive oil

1 chicken fil­let (diced)

1 large pizza base

Half a cup mush­rooms (sliced)

125g moz­zarella (grated)

Hand­ful of cherry toma­toes (chopped in half)

30 ml chives (chopped)

Chicken spices

May­on­naise

Di­rec­tions

Pre-heat the oven to 200°C.

Add the chicken spices to the chicken. Heat the oil in a large fry­ing pan and toss in the chicken cubes. Sauté for five min­utes and then re­move from heat.

Place the pizza base on a large flat bak­ing sheet.

Spread may­on­naise all over the base and cover with moz­zarella cheese. Scat­ter the mush­rooms, chicken and toma­toes over the pizza base.

Add one more layer of cheese and top with dol­lops of may­on­naise around the pizza. Spread the chives over and pop the pizza into the oven for 8 - 10 min­utes un­til the base is crisp and golden and the cheese is bub­bling.

Writer: Ni­co­las Fran­cis

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