Recipe of the day: 3 affordable recipes to help you cut your grocery bill
Picture: Chef Sharon Visagie
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According to the Pietermaritzburg Economic Justice & Dignity (PMBEJD) Household Affordability Index for January, the average cost of the household food basket is R4 917.42 compared with R4 401.02 the year before, an increase of 11.7%. This dramatic increase has seen a trend in people searching for more affordable recipes to stretch their salaries a little further.
The ever-increasing cost of food has seen South Africans opting to leave luxuries on the shelves and rather opting to buy cheaper foods to create affordable meals.
Chef Sharon Visagie from Capsicum Culinary Studio’s Durban campus shared a few delicious, affordable recipes to stretch your rand a little further.
Cut the chicken into bite-size pieces, place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder. Combine well and marinate for 15 mins. This can be done up to 12 hours in advance and stored in the fridge.
In a heavy bottom sauté pan add 1 tbs oil and sauté the chicken on medium-high heat for 2 to 3 minutes. Allow the chicken to brown but not cook fully. Remove from the pan and keep warm.
In the same pan, add the remaining oil and sauté the onions for a minute, then add the curry leaves and bay leaves, the grated ginger and minced garlic. Sauté for a further 2 minutes.
Add the chopped tomatoes and remaining curry powder and cook for about 2 minutes.
Add the lentils and ½ cup of stock, cover and cook for 7 minutes.
Return the chicken to the pan add the coconut milk and remaining stock, cover and cook for 15 minutes until lentils are soft. Add the garam masala and tamarind paste, return to a boil then taste and adjust seasoning.
Serve over steamed basmati rice and garnish with fresh coriander.
Cook the pasta for 2 mins less time than stated on the packet.
Melt 50g butter in a saucepan, stir in 50g plain flour and cook for 1 min before gradually stirring in the milk to make a thick white sauce. Remove from the heat and stir in the cheese, keeping a little aside.
Drain the pasta, mix with the white sauce, tuna, sweetcorn, peas and a large handful of chopped parsley, then season.
Transfer to a baking dish, top with the remaining cheese and bake for 15-20 mins until the cheese on top is golden.
Combine the flour and pepper in a bowl, add the beef and toss to coat well.
Heat 1 tbs of oil in a large pot, then add the beef a few pieces at a time making sure you do not overcrowd. Cook, until beef is browned on all sides, about 5 minutes per batch. Add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add the beef, stock and bay leaves, bring to a boil, then lower heat and simmer with lid on until the beef is tender (90 minutes).
Add the onions and carrots and simmer for 10 minutes then add the potatoes and simmer until vegetables are tender, about 30 minutes.
Season with salt and pepper to taste.
*These recipes are courtesy of Chef Sharon Visagie, a chef lecturer at Capsicum Culinary Studio’s Durban campus.
