Recipes: Budget-busting dishes sorted

RECIPES

BUDGET-BUSTING DISHES SORTED!

Tasty ideas with corned meat For more than 60 years Bull Brand has been part of South African households and has always been about keeping stomachs full of goodness. The whole family will enjoy these MINI MEAT & PAP TARTS dish suggestions from Bull Brand. SPICY HOT DOGS WITH SWEET ONIONS

These tasty pap tarts combine two of SA’s favourite dishes – pap and meat. You can bake them as individual servings or as one large hearty tart.

Ingredients

• 1 litre water • 500ml (2 cups) maize meal • salt to taste • 1 large onion, cut into thin wedges or slices • 2 cloves garlic, crushed • sunflower or olive oil • 1 x 300g can Bull Brand Corned

Meat, cut into small cubes • 10 black olives, halved • salt and pepper to taste • 3 large eggs • 125ml (½ cup) milk • 10ml (2 tsp) dried thyme or parsley • 250ml (1 cup) grated cheddar cheese • 5ml (1 tsp) prepared mustard

Method

1. Mix the water and maize meal in a saucepan, season with salt to taste and bring to the boil while stirring. Reduce heat, cover and simmer on very low for about 45 minutes or until cooked, stirring occasionally. 2. Remove from heat and allow the mixture to cool. 3. Meanwhile, prepare the filling by frying the onion in oil until golden and soft. Add the garlic and can of Bull Brand Corned

Meat and fry until the meat is lightly browned. Set aside. 4. Once the maize pap has cooled, whisk in 1 egg and then press the mixture into the bottom and sides of 6 to 8 small, loosebottom tart pans or one large pie dish. Spoon the meat filling into the tart bases. 5. Whisk the 2 remaining eggs with the rest of the ingredients and pour into the tarts. Bake in a preheated oven at 180°C for 30-40 minutes, or until the fillings are just set. Serve with salad. A wors roll with a twist. Quick and easy to make.

Ingredients

• 3 large onions, sliced in rings • sunflower or olive oil • salt, pepper and sugar to taste • dash of vinegar • 1 x 410g Rhodes tomato and onion mix • 2 cloves garlic, crushed • 10ml (2 tsp) chilli flakes • 2ml (½ tsp) ground cumin • 15 ml (1 tbsp) ground paprika • few dashes Tabasco sauce • 1 x 300g can Bull Brand Corned Meat • seasoned cake flour • 4 fresh hot dog rolls

Method

1. Fry the onions in a little oil until soft, season with salt and pepper to taste and stir in a generous spoon or two of sugar and vinegar.

Continue to fry on a medium heat until lightly caramelised, stirring occasionally. Remove from heat and set aside. 2. Then place the tomato and onion mix in a saucepan together with garlic, chilli flakes, cumin and paprika and bring to the boil. Turn down the heat and simmer without a lid until reduced and thick.

Taste the sauce and season with Tabasco and more salt, pepper and sugar as required. Remove from heat, cover and set aside. 3. Cut the Bull Brand Corned Meat in thick strips and dip each in cake flour. Fry in a little hot oil until lightly browned on both sides. 4. To assemble, cut a slit into the top of each roll. Spoon in a generous portion of sauce, add a few strips of the meat on top of the sauce and finish with the onions. Garnish with rocket, if using, and serve.

SPICY ONE-DISH RICE

This meal is a real budget beater. Add some sambals like chopped tomatoes, cucumber or sliced banana and you’ll have a feast.

Ingredients

• 1 large onion, finely chopped • 30ml (2 tbsp) sunflower oil • the seeds of 4 cardamom pods • 8 cloves, slightly crushed • 1 cinnamon stick, broken into smaller pieces • 2.5ml (½ tsp) turmeric • 2 bay leaves • 500ml (2 cups) rice • 750ml (3 cups) prepared chicken or vegetable stock • 1 x 300g Bull Brand Corned Meat, cut into very small cubes • 5-15ml (1-3 tsp) dried red chilli flakes • 45ml (3 tbsp) margarine or butter • 45ml (3 tbsp) finely-chopped coriander leaves

Method

1. Fry the onion in oil until soft then add the cardamom seeds, cloves, cinnamon, turmeric and bay leaves and fry for a further minute. Then stir in the rice. Add the stock, bring to a boil, reduce heat, cover and cook for 10 minutes. 2. Add the Bull Brand Corned Meat and chilli flakes and stir lightly. Cover and cook for a further 10 minutes or until the rice is cooked and the liquid is absorbed. 3. Mix the margarine or butter and coriander leaves and serve with sambals.

EASY MAC AND CHEESE

Nothing beats the comfort of a hearty, yet quick to make mac ‘n cheese. Add corned meat for a flavoursome and nutritious dish.

Ingredients

• sunflower oil • 1 onion, chopped • 1 x 300g can Bull Brand Corned Meat, cut into small cubes • 50g tomato paste • 500g (1 packet) macaroni, cooked and drained • 500ml (2 cups) cheddar cheese, grated • 1-2 tomatoes, sliced (optional) • 500ml (2 cups) milk • 4 eggs, whisked • salt and pepper • tomato sauce to serve

Method

1. Heat some oil in a saucepan, add the onion and fry until soft and golden. Add the Bull Brand Corned Meat and tomato paste and fry for about 5 minutes until the meat has broken down. 2. Place the cooked macaroni in a greased oven-proof dish, top with the corned meat mixture and add ¾ of the cheese. Mix lightly, smooth out the surface then top with the tomato slices (if using). 3. Whisk the milk and eggs together and season to taste. Pour over the macaroni mixture and sprinkle the remaining cheese over the top. 4. Bake in a preheated oven at 180°C for about 40 minutes or until the egg is set. Remove from the oven and serve with tomato sauce.

Visit www.bullbrand.co.za for more recipe suggestions.