Great meals using budget meat cuts

Follow the trend to use every part from the head to the hindquarters with these recipes for budget-friendly meats

PORK TROTTER STEW

SERVES 4-6 Preparation: 10 min Cooking: 1-2 hours 500g pork trotters,

sliced 250-300g pork stewing meat or shanks salt and freshly ground

pepper 15ml (1T) oil 1 onion, chopped 4 garlic cloves, crushed 2 bay leaves 1 litre (4c) chicken or

vegetable stock 250g butternut, cubed 1 can (410g) brown

lentils, drained 2 chillies, chopped

(optional) handful of fresh

coriander, chopped TO SERVE 4-6 rotis extra coriander

( optional) 1 Season all the meat well with salt and pepper. 2 Heat the oil in a pressure cooker and brown the meat. Add the onion, garlic, bay leaves and stock and bring to the boil. Secure the lid of the cooker and cook under pressure for 1-2 hours or until the meat is tender. 3 Remove the lid and add the butternut – and a little water if the stew is too dry. Simmer until the butternut is tender. 4 Stir in the lentils, chillies (if using) and coriander and season with more salt and pepper if needed. 5 To serve Serve with the rotis and extra coriander (if using).

GIZZARD STEW WITH PAP

SERVES 4 Preparation: 10 min Cooking: 1 hour 600-800g chicken

gizzards salt and freshly ground

pepper 30ml (2T) oil 2 onions, sliced 4 garlic cloves,

crushed 1 chilli, chopped 5ml (1t) cumin seeds 2,5ml (½t) each ground

coriander and cumin 30ml (2T) roasted

masala 30ml (2T) tomato paste 500ml (2c) chicken

stock 4 carrots, grated 1 can (410g) wholekernel corn, drained TO SERVE cooked mealie pap fresh coriander 1 Clean the gizzards and rinse well. Pat dry and season with salt and freshly ground pepper. 2 Heat the oil in a pressure cooker and fry the gizzards in batches until golden brown. Remove and set aside. 3 Fry the onions in the same pot until golden brown. Add the garlic and chilli and stir-fry for another minute. 4 Add the spices and stir-fry until fragrant. Stir in the tomato paste and add the chicken stock. Heat until the stew starts simmering. 5 Return the gizzards to the pot, secure the lid and cook under pressure for 40 minutes or until the gizzards are tender. 6 Remove the lid and add the carrots and corn kernels. Add a little water if the stew is too dry. Simmer for 10 minutes. Season with salt and pepper. 7 To serve Serve the gizzard stew on mealie pap and garnish with fresh coriander.

BACON AND CHICKEN LIVER PÂTÉ

Seal the pâté with a layer of melted butter so it stays fresh in the fridge for longer. MAKES 625ml (2½c) PÂTÉ Preparation: 15 min Cooking: 20 min Setting: 2 hours or overnight in the fridge 500g chicken

livers 15ml (1T) olive oil 1 onion, chopped 2 garlic cloves,

crushed 200g bacon rashers,

chopped 2 bay leaves 30ml (2T) brandy 60ml (¼c) fresh

cream salt and freshly

ground pepper TOPPING fresh herb leaves 60ml (¼c) butter,

melted TO SERVE

toast 1 Clean the chicken livers and rinse well. Pat dry and set aside. 2 Heat the olive oil in a deep saucepan and fry the onion and garlic until softened. Add the diced bacon and bay leaves and stir-fry for another 5 minutes. 3 Add the brandy and stir through. Add the chicken livers and stir-fry over moderate heat for 5-10 minutes. Remove from the pan and set aside for at least 15 minutes. Remove the bay leaves from the pan. 4 Pulse the liver mixture in a food processor until smooth. Add the cream and season the pâté with salt and pepper. Mix well. 5 Topping Spoon the liver pâté into small dishes or ramekins. Top with a herb leaf or two and pour the melted butter over. Allow to chill completely in the fridge. 6 To serve Serve with slices of toast or crackers of your choice.

Vary the flavour by adding the grated zest of 1 lemon and a handful of fresh chopped parsley to the pâté.

BONE MARROW BUTTER

MAKES ABOUT 125ml (½c) BUTTER Preparation: 15 min Cooking: 45 min 4-6 large marrowbone

pieces ½ garlic bulb 15ml (1T) olive oil salt and freshly ground

pepper 100g soft butter grated zest of 1 lemon handful of fresh

parsley, chopped 2,5ml (½t) sea salt

flakes TO SERVE 4 mealies, cooked

and kept hot extra parsley

(optional) extra sea salt

flakes Preheat the oven to 180°C. 1 Put a sheet of foil (double the size of a baking sheet) on a baking sheet. Put the marrowbones and garlic bulb on the foil. Drizzle the oil over and season the marrowbones with salt and pepper. Fold the foil over the marrowbones and garlic and seal the edges. 2 Roast for 45 minutes or until the marrow and garlic are soft. 3 Remove the marrow from the bones and put it in a mixing bowl. Press the garlic flesh from the cloves and add to the marrow in the bowl. Allow to cool completely. 4 Add the butter, lemon zest, chopped parsley and salt to the marrow and garlic and mix well. Cover well and chill in the fridge until needed. 5 To serve Spread the butter over the hot mealies, sprinkle parsley over (if using) and serve with the extra sea salt.

CRUMBED LAMB LIVER SCHNITZELS

SERVES 4 Preparation: 15 min Cooking: 15-20 min 500g lamb liver salt and freshly ground

pepper flour for coating 2 eggs 60ml (¼c) milk 250ml (1c) breadcrumbs oil for shallow-frying TO SERVE 300g carrot and

cabbage mix handful of fresh

coriander 30ml (2T) mayonnaise 60ml (¼c) yoghurt salt lemon wedges fresh rocket 1 Clean the liver and rinse well. Pat dry. 2 Slice the liver into portions and season well with salt and pepper. Roll each piece in the flour and shake off the excess. 3 Whisk the eggs and milk together. Dip the liver in the egg and roll in the crumbs to coat. Repeat. Transfer to a plate and chill in the fridge for at least 30 minutes. 4 Heat enough oil in a pan for shallow-frying. Fry the liver in batches over medium heat until golden brown and cooked to your liking – about 2-3 minutes a side. Drain on paper towels. 5 To serve Mix the carrot and cabbage mix, coriander, mayonnaise and yoghurt and season with salt. Serve the liver with the coleslaw, lemon wedges and rocket.

To give the liver a slight tang, season the flour with 5ml (1t) cayenne pepper and 15ml (1T) dried mixed herbs.