Culinary Hotline - 8 June 2022
Stretching the budget with these wallet-friendly winter warmer recipes
Smokey chicken loaded potatoes
Recipe by Clem Pedro
4 large potatoes
2 Tbsp butter
150g grated mature cheddar
2 large smoked chicken breasts, chopped
1 can sweet corn, drained
2 spring onion stalks, thinly sliced
Salt and freshly ground black pepper to taste
4T Woolies jalapeno atchar
Pierce your potatoes with a fork allowing the steam to release while cooking. Place the potatoes in the microwave and cook for 10 minutes or until completely cooked through and soft.
Allow the potatoes to cool until it can be handled then halve lengthways and scoop out the inside, setting the skins aside for now.
Add you potato to a mixing bowl along with the cheese, chicken, corn, spring onions, salt, pepper and the jalapeño atchar. Gently mix together before stuffing into your potato skins.
Place the potatoes in an oven preheated to 200C and bake for 15 minutes.
Serve hot and with your favourite chilli sauce drizzled over.
As an option you can also finish off the dish with a drizzle of sour cream and freshly chopped coriander.
Baked Banger Stew
Recipe by: Clem Pedro
800g Woolies chunky roasting vegetables
3 Tbsp canola oil
salt and freshly ground black pepper to taste
Woolies pork and herb bangers
Woolies Mediterranean style tomatoes
500g bulgar wheat, cooked as per the package instruction
Add you vegetables to a large roasting dish and coat in the oil before seasoning with salt and pepper. Roast in an oven preheated to 180C for 40 minutes or until tender and slightly charred.
Don’t forget to give the veggies a toss and turn halfway during the roasting process.
Remove the meat from the banger casing and shape into balls. Remove the veggies from the oven and add the sausage balls and the tinned tomatoes. Add water to the can and gently swirl to pick up ant leftover sauce from the tinned tomatoes before adding that to the roast dish as well.
Give everything a gentle stir and return to the oven for another 15 minutes or until the sausage balls are completely cooked through.
Spoon your baked banger stew over the bulgar wheat and serve.
Tinned fish shakshuka
Recipe by Afika Xashimba
1 onion, sliced
1 Tbsp tomato paste
1 tomato, diced
1 Tbsp garlic, crushed
400g tinned pilchards, flavour of your choice
1 Tbsp chilli flakes
3 or 4 eggs
1 Tbsp toasted black sesame seeds
1 tin beans
2 tsp Worcestershire sauce
Salt and pepper, to taste
2 Tbsp oil
In a very hot pan, add oil, then add onion and thyme. Fry till the onion is translucent.
Add in the garlic and chilli flakes, stir for a minute then add tomato paste.
Cook out the tomato paste, pour Worcestershire, then season.
Add in tomatoes then cook until soft.
Transfer the pilchards into the pot then leave to simmer for 5 minutes.
Open the pan the open 4 wells with a spoon, then crack in the eggs. Season the eggs then put the lid on again.
When the eggs are cooked to your preference, open the lid then finish off with sesame seeds.
Serve with toasted bread.