Those of my subscribers who think I live a life of luxury eating great food at great restaurants, drinking the best of wines, and staying in wonderful accommodation are –mainly –right! But there is no doubt our country is stressed right now and we are all thinking of ways to pull in the belt a notch or two. So here are some tips on how to do it.
Subscribers outside SA in the USA, Canada, the UK, France, Greece and Australia skip straight to the wine section.
Load-shedding adds to the burden, with fridges and freezers often off for hours and food wasted and spoiled.
Sharon Visagie
Chef Sharon Visagie, a chef lecturer at Capsicum Culinary Studio’s Durban campus shares a few delicious, inflation-beating recipes.
Chicken and Lentil Curry (Serves 2)
Heavenly curry
Ingredients
100g lentils (yellow, red or green)
250g boneless chicken thighs or breasts
2 tbs oil
½ onion, diced
4 curry leaves (optional)
2 bay leaves
1 tsp ginger
1 tsp garlic
1 large tomato, chopped
2 tbs curry powder
¼ tsp garam masala
½ cup coconut milk
1 cup chicken stock
½ tsp tamarind paste
½ tsp salt
½ tsp white pepper
2 cups steamed basmati rice
Fresh shredded coriander (optional)
Method
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.
Tuna Pasta Bake
EASY PEASY
Ingredients
600g rigatoni or penne pasta
50g butter
50g plain flour
600ml milk
250g cheddar cheese, grated
300g tinned tuna in spring water, drained
330g tinned sweetcorn, drained
300g frozen peas
chopped parsley (optional)
Method
Heat oven to 180°C. 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.
Beef Stew (serves 4)
DELICIOUS!!
Ingredients
¼ cup all-purpose flour
¼ tsp ground black pepper
450g beef stewing meat, cut into bite-size pieces
3 tbs vegetable oil
2 tbs red wine vinegar
250ml red wine
3½ cups beef stock
2 bay leaves
1medium onion, chopped
5 carrots, chopped
2 large potatoes, peeled and cut into cubes
2 tsp salt
Method
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.