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Dinners under R50 per serving

Asian recipes

Spicy cabbage hash browns & crispy fried eggs

10 minutes

Dinners under

Herbed roast chicken with green ratatouille

1½ hours

Curry recipes

Mild hake curry with flatbreads and raita

40 minutes

Battered and

Sticky honey miso-glazed hake with crunchy veg

20 minutes

$Spicy hake Tex Mex rice salad$

Corn recipes

Chicken, bacon, and spinach pasta

20 minutes

Dinners under

Braised beef with colcannon mash

3 hours

Canned food

Pilchard bobotie with smashed cucumber

1 hour

Pilchard bobotie with smashed cucumber

Name: Spicy cabbage hash browns & crispy fried eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: potatoes, peeled and grated 500g,cabbage, finely sliced ¼,flour 40g,free-range eggs, lightly beaten 2,Asian gochujang paste 2T,fresh ginger, grated 1T,spring onions, chopped 2,coriander, chopped 15g,sea salt and freshly ground black pepper, to taste ,coconut oil 2T,For serving: ,free-range eggs 6,coconut oil 2T,mayonnaise 1cup,Asian chilli Szechuan oil 2T,spring onions, chopped 2,fresh coriander 15g

By TASTE

Serves 6-8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

180 g dried lentils
2 T oil
1 onion, finely chopped
2 cloves garlic, crushed
small knob ginger, grated
3 x 400 g cans Lucky Star Pilchards
4 bay or lemon leaves
1 t mild curry powder
1 turmeric
2 T chutney, plus extra for serving
1 T apricot jam
2 T lemon juice
3 free-range eggs
¾ cup milk
6-8 cups cooked rice, for serving

For the smashed cucumber:

1 English cucumber, cut into chunks
½ red onion, cut into thin slivers
1 T olive oil
1 T Woolworths white balsamic condiment
15 g fresh coriander, roughly chopped

Method

1. Preheat the oven to 180ºC.

2. In a pot, cook the lentils according to package instructions.

3. Sauté the onion, garlic and ginger in the oil over a low heat until soft and sweet. Add the pilchards, cooked lentils, 1 bay leaf, curry powder, turmeric, chutney, jam and lemon juice and simmer for 5–10 minutes. Spoon into an ovenproof dish and smooth the top.

4. Beat the eggs and milk together, then pour over the pilchards. Decorate with the remaining bay or lemon leaves and bake for 20–30 minutes, or until the topping has set.

5. To make the smashed cucumber, gently smash the cucumber using a rolling pin. Toss with the onion, olive oil, balsamic condiment and coriander. Serve the bobotie with the rice, smashed cucumber and extra chutney.

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Pilchard bobotie with smashed cucumber

Pilchard bobotie with smashed cucumber

Ingredients

Method