Home
Recipes
yellow pepper

Lentil recipes

Southern-fried crumbed chicken fajitas

20 minutes

Chicken recipes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

40 minutes

Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours

Grain recipes

Fridge-contents eggy fried rice

30 minutes

Chicken recipes

Nico Panagio’s Thai chicken potjie

1 hour

Brinjal recipes

Warm lentil salad with couscous and vegetables

45 minutes

Beef recipes

T-bone steak with buttermilk sauce and chakalaka

20 minutes

Pepper recipes

Grana Padano slow-roasted tomato & pepper tarts

40 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Curry recipes

Masala hake with fragrant rice

30 minutes

Masala hake with fragrant rice

By TASTE

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T oil
1 onion, finely diced
1 yellow pepper, finely diced
75 g fresh masala paste
410 g can peeled and diced tomatoes
200 ml coconut milk
1 t sugar
sea salt, to taste
450 g freshly frozen hake medallions defrosted and halved
175 g green beans, split and sliced
350 g baby marrows

For the fragrant rice:

30 g rice
15 g coriander, roughly chopped
50 g flaked almonds, toasted

Method

1. Heat the oil in a large heavy-based pan over a medium heat. Fry the onion and pepper for 8 minutes, or until soft. Add the masala paste and cook for a further 2 minutes.

2. Pour in the tomatoes and coconut milk and simmer for 5 minutes. Season to taste with sugar and salt. Add the hake and simmer for 10 minutes, adding the beans and marrows during the last 5 minutes of cooking time.

3. Cook the rice according to package instructions. Stir through the toasted almonds and coriander.

Cost per serving: R48.32

Find more great value recipes here.

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Letlhodi/lentil salad

Southern-fried crumbed chicken fajitas

Chicken liver burritos

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

Fridge-contents eggy fried rice

Nico Panagio’s Thai chicken potjie

Warm lentil salad with couscous and vegetables

T-bone steak with buttermilk sauce and chakalaka

Grana Padano slow-roasted tomato & pepper tarts

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Masala hake with fragrant rice

Masala hake with fragrant rice

Ingredients

Method