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Dinners under R50 per serving

Christmas dessert

Classic Italian cabbage-and-rice soup with toasted cheese

2 hours

Beef recipes

Focaccia pizza with caramelised fennel and quick pickle

35 minutes

Asian recipes

Asian-style chicken-and-corn soup

1hr 30 minutes

Canned food

Tea-poached chicken, rice and greens

1 hour 15 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

Corn recipes

Spicy hake Tex Mex rice salad

By TASTE

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil
1 T mild seasoning
450 g freshly frozen hake medallions, thawed

For the rice salad:

190 g parboiled long-grain rice
4 cobs sweetcorn
3 T olive oil
1 T mild seasoning
15 g fresh coriander, finely chopped
15 g fresh parsley, finely chopped
sea salt and freshly ground black pepper, to taste
¼ cabbage, shredded
1 red pepper, seeded and sliced
2 avocados, cubed
½ cucumber, sliced

For the dressing, whisk:

1 lime, zested and juiced
1 T honey
15 g fresh coriander
½ cup sour cream

Method

1. Mix the olive oil and mild seasoning and rub onto the hake. Bake at 180ºC for 20 minutes.

2. To make the rice salad, cook the rice according to package instructions. Char or grill the corn. Slice off the kernels and set aside.

3. Heat the olive oil in a large pan and stir-fry the rice with the seasoning. Mix through the herbs and season to taste. Spoon onto a large platter and add the corn, shredded cabbage, pepper, avocado and cucumber. Top with the hake and serve with the dressing.

Cost per serving: R43.17

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