FOOD REVIEWS
U N E M R U O Y E D A R G P 4 SIDE DISHES TO U ST 4 OF THE BEST
R DISH! WE LI A ST E H T H IS D E ID S R U O YOUR TAVERN. MAKE Y T A LL E S O T S E H IS D E ID S RECIPES OF SALADS AND By Heather Clancy
s ’s main meals with thi omplement your menu ink Th s. he ve side dis mix of classic and creati ps old fashioned slap chi , ad bre ize ma , aka chakal ty tas re, pa a twist! Easy to pre and potato salad with the boxes. se side dishes tick all the – ve cti and cost-effe earn ready , ion and open to variat Easily interchangeable ! plates rave reviews and empty
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KALAKmAeal. BENAfNricYan’SclassCicHthA at upgrades any Recipe by MasterChef
e.co.za) ameng (www.timesliv
SA judge Benny Masekw
Ingredients: • 45ml (3 tbsp) oil • 1 onion, chopped • 1 carrot, grated • 2 hot chillies, chopped • 1 garlic clove, finely chopped • 15ml - 30ml (1 - 2 tbsp) curry powder, depending on your taste • 3 tomatoes, grated • 1 x 420g can baked beans in tomato sauce • Salt and pepper, to taste Method: • Heat the oil in a large saucepan and fry the onion, carrot, chillies, garlic and curry powder for about 5 minutes or until onion is soft, stirring frequently. • Stir in the tomatoes and bring to the boil. Reduce heat and simmer for about 5 minutes. • Stir in the baked beans, season and stir to heat through. Serve hot or cold. Chef’s tips: • Baked beans are a common addition to chakalaka; they make it a full meal when paired with mealie pap. • Other possible additions include minced fresh ginger (added with the onions), chopped peppers, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked), and chopped coriander (stirred in at the end).
EAD MAIZE BeiR but r favourite pap recipe,
Everyone has th th maize meal with why not get creative wi e recipe. om this hearty and wholes kuva-iafrica.com
Recipe source: www.u
Ingredients: • 500ml cake flour • 10ml baking powder • 5ml salt • 125ml fine maize meal • 340g can of whole kernel corn (drained) • 3 eggs • 175ml double cream yoghurt Method: • Preheat oven to 200°C. Generously butter a small loaf tin the inside of the tin must look properly smeared with butter - not just slightly shiny. (This ensures a crust of incomparable deliciousness!) • Sift the flour, baking powder and salt into a bowl. Mix in the maize meal and corn kernels. Beat the eggs and yoghurt together, stir into the flour mixture and pour into the tin. • Bake for 75 minutes until a skewer comes out clean and the loaf sounds hollow when tapped. • Turn out onto a wire rack to cool. • Serve with real butter. Chef’s tips: • This bread is best enjoyed fresh and tastes even better when served with saucy dishes. • Feel free to get creative! Add dried herbs or chilli flakes for a flavour burst.
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A South
