Even when money is tight, there are still mouths to feed. Here are the three recipes for November to help you get by when funds are tight..
All prices are estimated and collected from the latest Pietermaritzburg Justice and Dignity House Affordability Index.
Roasted Chicken and Butternut
Total estimated cost of meal, feeding 5 people –
Ingredients:
- 1 chicken, quartered
- 3 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 small butternut, peeled and cubed
- 3 – 4 tablespoons water
Directions:
- Heat the oven to 180 °C
- Cut up the chicken pieces, cube the butternut.
- Arrange Chicken and butternut in a large ovenproof dish
- Coat the chicken and butternut with vegetable oil, black pepper, and any desired herbs or spices
- Place in the oven for approximately 20 minutes
- Take out the dish and scoop off any fat, adding the water and turning the chicken and butternut, place back in the oven for a further 10 minutes.
Umngqusho neembotyi / Samp & Beans
Total estimated cost of meal, feeding 5 people –
Ingredients:
- 350g Samp
- 200g dried speckled beans
- 1 litre chicken stock
- Freshly ground pepper & salt to taste
- ½ cup vegetable oil
- 1 large carrot, diced
- 1 large onion, chopped
- (Add garlic, turmeric powder and butter as desired)
Directions:
- Boil the samp and beans together in a saucepan on low temperature with salt, pepper and litre of chicken stock. Skim off the foam that will appear on the surface. Do this for 2 ½ hours.
- Fry the diced carrots and onion together with your choice of turmeric, garlic and butter in a saucepan until caramelised.
- Drain the samp and beans, mix through the fried onions and carrots and fry for a further 3 minutes if desired.
Boerepastei with Chicken A.K.A Cottage Pie
Total estimated cost of meal, feeding 5 people –
Ingredients:
Topping:
- 5 large potatoes, peeled
- 4 tablespoons salted butter
- Salt & pepper to taste
Filling:
- 1.3kg chicken cooked, cut & cubed
- 1 onion, diced
- 1 tablespoon vegetable oil
- 1 chicken stock cube
- Salt & pepper to taste
Directions:
- In a large pot, boil the potatoes until soft.
- Strain and mash them with the butter, keep to one side.
- Pre-heat the oven to 180°C
- Sauté the onion in a pot, add the cooked chicken and the chicken stock cube with 200ml water.
- Add salt and pepper to taste.
- Boil for 15min on a low heat.
- Add the chicken to an ovenproof dish.
- Slowly place the mashed potato evenly over the chicken
- Use a fork to lift the mash potato into little edges
- Place in the oven and cook for 20 – 30 minutes