Three delicious budget-friendly dishes

Ingredients:

• 1 kg flour, plus extra for dusting
• 120 g sugar
• 1 x 10 g sachet instant yeast
• 2 T oil
• 1 T salt
• 1 litre warm water, plus up to 1 cup extra if dough is too stiff
• Vegetable oil (like sunflower oil), for deep frying

Method:

1. Mix the flour, sugar, yeast, oil, salt and warm water. Add extra water only if necessary. Knead thoroughly, then allow to prove for 30 minutes until well risen (this will take longer on a cold day). Dust a tray with flour.
2. Scoop up handfuls of dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size.
3. Heat the oil in a deep saucepan. Fry a few vetkoek at a time: drop in a few dough balls and cover with a lid. Check the vetkoek after 10 minutes – they should have risen to the top of the oil. Turn over to brown on the other side. Drain on kitchen paper until ready to serve. Serve with a fresh green salad. (Recipe by Ntombenhle Mtambo)

(Serves 12)

Ingredients:

• 500 g macaroni
• 1 ½ T olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, crushed
• 200 g cooked ham
• 1 t cayenne pepper
• 1 ½ t dried mixed herbs
• 250 g cheddar cheese, grated
• 2 tomatoes, thinly sliced

For the white sauce:

• 4 T butter
• 4 T cake flour
• 2 cups milk, at room temperature
• Sea salt and freshly ground black
• Pepper to taste

For the topping, mix:

• 1 T butter, melted
• 1 ½ T fresh parsley, chopped
• 5 to 6 slices fresh white bread

Method:

1. Preheat the oven to 180°C. Cook the macaroni until al dente.
2. Heat the oil then fry the onion and garlic until slightly brown. Add the ham and cayenne pepper and sauté for 30 seconds.
3. Fold in the macaroni, herbs, white sauce and ¾ of the grated cheese.
4. Transfer to an ovenproof dish and sprinkle over the remaining cheese. Top with the tomato.
5. Process the bread slices to form crumbs, then sprinkle over the cheese and bake for 45 to 50 minutes.
6. To make the white sauce, melt the butter, add the flour and mix to form a paste. Cook for 1 minute, remove from the heat and gradually add the milk, whisking continuously.
7. Return to the heat and simmer for 5 minutes, whisking continuously.
8. Season to taste. (Recipe by Deena Naidoo)

(Serves 4)

Ingredients:

For the pilchard frikkadels:

• 2 T extra virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 stick celery, finely chopped
• 1 t paprika
• 1 t Woolworths Cajun Seasoning
• 1 x 400 g can pilchards in tomato sauce, bones and sauce discarded
• 120 g flour, plus extra for dusting
• 100 g Italian parsley, finely chopped
• 1 lemon, zested
• 400 g pearl barley, cooked, for serving

For the tomato sauce:

• 2 T extra virgin olive oil
• 1 medium onion, roughly chopped
• 1 t cumin seeds, toasted
• 1 t coriander seeds, toasted
• 1 x 400 g can whole peeled tomatoes
• 100 g tomato paste
• 1 T honey
• Sea salt and freshly ground black pepper, to taste
• 50 g fresh coriander, roughly chopped

For the salsa, mix:

• 100 g cherry tomatoes, quartered
• 1 small red onion, thinly sliced
• 10 g fresh coriander, roughly chopped
• 2 T red wine vinegar
• 1 T honey
• Sea salt and freshly ground black pepper, to taste

Method:

1. Heat the olive oil in a pan. Gently fry the onion, garlic and celery until translucent. Add the paprika and Cajun seasoning and fry for a further minute.
2. Place the pilchards, flour, parsley and lemon zest into a bowl. Add the fried onion mixture and combine with a spoon. Using the extra flour, roll the pilchard mixture into small balls and place on a tray while you make the tomato sauce.
3. Heat the olive oil in a saucepan and fry the onion and toasted spices. Add the tomatoes, tomato paste and honey and simmer over a medium heat for 10 minutes. Add a little water if the sauce gets too thick. Season to taste. Stir in the coriander just before serving.
4. Add the pilchard frikkadels and coat in the tomato sauce.
5. Serve the pilchards and barley with the salsa. (Recipe by Khanya Mzongwana)

(Serves 4)

Keen to stock your pantry?

SHOP THE PRICE LOCK PROMOTION