Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne
Hello
Welcome to the first in my easy everyday meal series, Just Cook! especially curated for the families of The Village …
These little mags will cover everything from what to feed the bottomless pits that are our teenagers and their friends, batch-cooking to save time and money, healthy (and filling) snacks, smart ways to stretch more expensive ingredients… the list goes on… I urge you to share your favourite recipes, cheats and hacks or just ask me for help where you need it most
Remember the days when the only thing about dinner that was of any concern was what to cook –
Now added to that endless conundrum are ever-greater concerns...
Is it something everyone – gluten free, low carb, nut free, fat free, keto, blah blah –will eat?
Do I actually have the stuff I need or do I need to travel across the city to find the latest ingredient to take darling Ottolenghi’s (and thus socials media’s) fancy and pawn my shoes to buy it?
Will it fit our ever-shrinking meal budget?
Is it going to take eleventy-seven hours of prep or my left arm in electricity costs?
I tell you, feeding a family takes serious strategy and planning…here’s a little help…
Happy, healthy eating
For more recipes like these and lots of how to videos follow me on
Aloo Gobi
Serve with a dollop of yoghurt
A traditional Indian potato and cauliflower dry curry that’s super delicious and very budget friendly. It’s a great as a main dish with sambals, chutney and yoghurt or as it is as an Indian-style side dish
INGREDIENTS
Glug vegetable or coconut oil
1 Tbsp (15 ml) black mustard seeds
1 onion, chopped
2 tsp (10 ml) grated ginger
2 cloves garlic, crushed
2 curry leaves, pulled off their stalk
1 - 2 chillies seeded and chopped
3 cardamom pods, bruised
1 tsp (5 ml) ground turmeric
1 Tbsp (15ml) ground coriander
2 tsp (10) ground cumin
16 baby potatoes (or 4 medium-sized potatoes), cut into chunks
Vegetable stock, about 400 ml
1 small head cauliflower, or 1/2 a big one, cut into large florets
Handful fresh coriander, coconut shavings and garam masala (optional)
Heat oil in a large pan When it’s hot, add mustard seeds 1 When seeds begin to pop, add onion, garlic, ginger, curry leaves, chilli and spices 2
Fry for a couple of minutes then add potatoes, 3 toss to coat.
Add just enough vegetable stock or water to 4 almost cover
Season, cover with a lid and simmer gently for about 15 minutes Add cauliflower florets, stir, add more stock as needed (I added about just over a cup) and replace lid. 5 Cook over a gentle heat until vegetables are tender and the liquid has reduced, about 15 minutes 6
Season to taste with salt and pepper, sprinkle with loads of chopped coriander, coconut and garam masala Serve with tomato and onion sambal, chutney and yoghurt 7
Bulk with shredded cabbage
Coconut Chicken Noodle Salad
Theonlywaytomakethisworkfromanease,timeandbudgetperspectiveistopoach awholechickenthenhalveit Besttodothisontheweekend
INGREDIENTS
Dressing:
METHOD
½ cup (125ml) coconut milk
3 cm knob ginger, grated (about 2 tsp)
1 red chilli, deseeded and chopped
1 fat clove garlic, crushed juice of 2 limes or 1 lemon
2 Tbsp (30 ml) brown or palm sugar
2 Tbsp (30 ml) fish sauce
Salad:
½ roast or poached chicken, shredded
About 300 g noodles of your choice, cooked
2 carrots, peeled and very finely sliced
½ cucumber, sliced into crescents
1/2 cup each mint, coriander and basil leaves, ripped
1 bunch spring onions or 1 red onion
¼ cup (60 ml) peanuts, toasted
¼ cup (60 ml) coconut flakes, toasted, optional
Mix dressing ingredients together and adjust seasoning to taste. 1
Place chicken, noodles, carrots, cucumber, herbs and onion into a large bowl and pour over dressing 2
Allow flavours to develop for at least 15 minutes 3
Arrange on a platter, top with nuts and flakes 4 and serve
Serves 4 - 6
How to poach a chicken
Pop a whole chicken into a large pot with a chopped onion, a celery stalk, a few bay leaves, if you have them and about 10 peppercorns Cover with cold water Bring to a simmer (don’t allow it to boil), cover and simmer gently until cooked, about 45-60 minutes. Remove from heat and allow chicken to cool in liquid Be sure to keep the stock for soups, risottos and broths
High fibre beans
Harissa Pork Chops with White Bean Salad
Porkneckchopsareincrediblywell-priced,andtheyalsohappentobejuicy andtender–sowin-win,butyoucanusechickenorlambinstead
INGREDIENTS METHOD
Pork: 4-8 pork neck chops or pork loin chops
About 2-3 Tbsp (30-45ml) Harissa rub
Juice of 1 lemon
Olive and seed oil blend
Salt and milled pepper
Warm white bean salad
Dressing:
2 cloves garlic, crushed
1/4 cup (60 ml) olive oil
Juice of 1 lemon
1-2 Tbsp (15-30ml) white balsamic or white wine vinegar
Salt and milled pepper
2 cans (410g each) cannellini beans, rinsed and drained
1 red onion, finely chopped
Large handful each Italian parsley and mint, chopped
1 glug of oil and season well
Toss chops with spice rub, lemon and good
2 Pan or air fry, turning once, until done, about 15 minutes
Beans
1
Mix dressing ingredients together and adjust seasoning to taste
2 to heat through
Toss beans in a pot with a splash of water
3 Mix warm beans with chopped vegetables and herbs and pour over dressing,
4 Serve while still warm (not hot) top with pork chops
Spice not your thing?
Rub the pork with olive oil, lemon juice and fresh herbs like thyme and oregano
Use an Italian-style spice rub instead of Harissa
Serves 4-6
Tuna gets a facelift
Tuna, Lemon and Rocket Pasta
Thisislight,lemonyandmoreishandmakesagreatleftoverlunchifthereareanyleftovers!
Youcanswoptherocketoutforextraparsley,babyspinach,basiloramixtureofthemallIt’sbesttousetunachunks, notshreddedtuna,butifmoneyistight,justuseshreddedit’salotcheaper
Olive oil
1 onion, finely copped
2 cloves garlic, crushed
2 cans (170 g each) tuna chunks, drained
80 g (1 packet) rocket
Large handful basil
Large handful parsley
finely sliced peel of1 lemon juice of 1 large lemon about ½ cup chicken or vegetable stock
250 g, about 16, halved cherry tomatoes, optional salt and milled pepper
500 g spaghetti, cooked
Heat a generous few tablespoons of olive oil 1 in a large pan Fry onions and garlic until softened but not browned
Add remaining ingredients and lightly toss to heat through and wilt, about 3 minutes
Add hot spaghetti to pan and gently toss to mix, adjust seasoning and serve
Serves 4-6
Great things to add: shaved baby marrows, fresh chilli, broccoli florets, olives, capers, chickpeas, crumbled feta
OIL YOU NEED TO KNOW
There really is no need to use olive oil to fry your onions or whatever for slow cooked sauces or soups, ditto to drizzle over roasts BUT when you are making salads dressing, dips or simply pasta sauces like this one, then the best olive oil you have is the one to use
Curried Root Vegetable Tray Bake
It truly doesn’t get easier or more delicious than this! You can literally use any vegetables you have lurking about or use packets of the ready chopped ones If you do add veggies with different textures make sure you add them in batches – a chunks of butternut takes a lot longer to cook that a chunk of baby marrow!
INGREDIENTS
1 small (about 800g) butternut, peeled and chopped
2 onions peeled and chopped into crescents
2 carrots, peeled and chopped into chunks
1 sweet potato, washed and chopped into chunks
3 regular potatoes, wash and chopped into chunks
2- 3 Tbsp (30 – 45 ml) curry powder
2 tsp (10 ml) freshly grated ginger
3 cloves garlic, crushed
2 sprigs curry leaves, optional
glug olive and seed oil blend
salt and milled pepper
1 x 410 g can chickpeas, drained
1/2 cup (125 ml) Greek yoghurt or coconut milk
2 Tbsp (30 ml) chutney
3 large handfuls (aobut 125 g) English spinach fresh coriander
rotis or rice to serve
METHOD
Preheat oven to 200 C 1.
Toss vegetables, curry powder, ginger, garlic, curry leaves and oil together in a large roasting pan If you choose your own vegetable selection you may need to do this in 2 batches – longer cooking veg and the ones that will need less time 2
Pop into the oven and roast until tender, about 45 minutes 3
4.
Remove from oven. Switch oven off.
Stir through remaining ingredients, pop into oven and allow to heat through in the residual heat, about 5 minutes 5.
Serve with fresh coriander and rice or rotis 6
Serves 4-6
Vegetable Veritas
Easy as they are, pre-chopped vegetables are more expensive and also less nutritious as many of their anti-oxidants and vitamins are lost in the cutting, packaging and storing process Basically its best if a vegetables looks like a vegetable, not unidentifiable chunks of colour!
Smokey Pork and Vegetable Ramen
This is super quick and deliciously fragrant Be sure to cook your noodles separately or your broth will become too thick
INGREDIENTS METHOD
Glug vegetable oil
1 tsp (5ml) sesame oil
2 smoked pork rashers or 1 gammon steak
1 bunch spring onions, chopped (save some for garnish)
3 cloves garlic, crushed
1 Tbsp (15ml) grated ginger
3 cups (750ml) good clear chicken stock
3 cups (750ml) good clear beef stock
Soy sauce and a squeeze of lime or lemon
1 packet (350g) egg noodles, cooked
1 packet (80g) baby spinach
handful of coriander for serving
4 soft boiled eggs
chilli paste (like sambal oelek), for serving
Heat oils in a saucepan and sauté pork, spring onions and aromatics for a minute or two.
Add stock and bring to the boil,
Cover and simmer for 10 minutes Season to taste – a shake of soy and a squeeze of lime usually do the trick
Divide warm noodles, spinach and coriander between bowls and ladle over soup
Top each bowl with halved eggs and serve with 5 chilli paste.
Serves 4
Just a Thought...
Use any leftover meat to add flavour to the soup
If you cook your noodles way ahead of time, simply warm through by pouring over boiling water
Beef Sausage and Bean Stew
Perfect for the hungry – serve in bowls with mashed potato, rice or any starch you fancy You can add any beans – chickpeas, butterbeans, cannellini beans or even baked bean that you have on hand Or bulk up by adding more of everything!
INGREDIENTS
Olive oil blend
8 beef or pork sausages
1 large onion, chopped
2 cloves garlic, minced (optional)
1 tsp smoked paprika (optional)
2 tsp each ground coriander and cumin
1 can (410 g) chopped tomatoes
1 can (410g) black beans, drained and rinsed
Salt and pepper to taste
handful fresh parsley or coriander
Heat oil in a large pan over medium heat.
Add sausages and cook them for about 5-7 minutes, turning occasionally until browned on all sides
Remove and set them aside Using the same pan, fry the onion and garlic for about 3. 3-5 minutes until softened
Add the spices and cook for a few seconds
Add tomatoes and beans
Add the sausages– halve them if you want to stretch things even further, cover and simmer for about
15-20 minutes
Serve on a bed of something filling, topped with fresh herbs
Beef and Lentil Bolognaise
Double and freeze
This very simple bolognaise is ‘famous’ within my kids’ friends group #justsaying
We add lentils to make it go further and up the fibre content, and somehow it just becomes that much more satisfying You cant rush a bolognaise sauce, a long slow simmer is the guarantee of a perfect outcome
Olive and seed oil blend
2 cloves garlic, crushed
1 large onion, finely chopped
500 g lean beef mince
½ packet (250 g) dried brown lentils, washed
2 carrots, peeled and grated
2 stalks celery, leaves included, finely chopped
1 Tbsp (15ml) beef stock powder
Water as needed
1 packet (50 g) tomato paste
1 can (410g) chopped peeled tomatoes
2 tsp (10ml) sugar
Worcestershire sauce
Salt and milled pepper
Heat olive oil in a large medium-sized pot
Add garlic and onion and sauté for 2 minutes until onions are glossy
Add mince and cook to brown, about 5-8 minutes Stir and agitate frequently to break up any lumps
Add lentils, carrot, celery and stock powder Cook, stirring occasionally until lentils are just tender You may need to add a glug or three of water to ensure there is enough liquid for the lentils to absorb and soften
Once lentils are just tender, add tomato paste and canned tomatoes, sugar, seasoning and a good shake or two of Worcestershire sauce
Cover and simmer over a low heat for at least an hour
If by that time it is a little too watery, simply remove the lid and cook to reduce a little Season well and serve
Thank you...
With massive thanks to all the talented folk who helped put this issue together
Photographers:
Zhann Solomans @ zhann j (portraits)
Austin Taylor @siraustintaylor (food)
Stylist: Vikayla @Vikayla_g
DesignTemplate: Liezel le Roux @liezelleroux
Food Assistant: Nonzwakazi Spayire @nonzwakasispayire
FOR MORE RECIPES, VIDEOS, HACKS AND IDEAS BE SURE TO FOLLOW ME ON
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