RECIPES | Treat yourself this month end with these four yummy dishes
With food prices on the climb why not make these payday specials?
From mouth watering spatchcock chicken to finger licking stick pork ribs, aromatic coffee-rub steaks and crowd pleasing lamb patties, pita bread and hummus, here are four delicious meals you can make without breaking budget.
SPATCHCOCK CAJUN-STYLE CHICKEN
Serves: 4-6
Ingredients:
1 large chicken, ready spatchcocked or see directions in method
Olive oil
Cajun spice blend
Lemon-leaf meatballs:
250ml (1 cup) stale white breadcrumbs, not dried
125ml (½ cup) milk
350g pork or lamb mince
Salt and pepper
2 garlic cloves
1-2 red chillies, seeded and finely sliced
Handful of fresh coriander, finely chopped
Finely grated rind and juice of 1 small lemon
12 lemon leaves
To serve:
Ready-made tzatziki dip
Method:
- Preheat the oven to 180°C or preheat a gas braai.
- To spatchcock the chicken, place it breast-side down on a large board and use kitchen scissors to cut down each side of the backbone. Turn it over breast-side up and press down firmly to flatten.
- Rub the chicken all over with olive oil and Cajun spice. Place on a baking tray breast-side up.
- Roast for 45-60 minutes depending on the size of the chicken, basting frequently with pan juices. If the chicken is browning too quickly cover the breast with foil, shiny side inside.
- While the chicken is cooking, make the lamb meatballs by combining all the ingredients except the lemon leaves.
- Mix well adding more breadcrumbs if mixture is too sloppy. Wet your hands and roll mixture into 12 balls. Wrap each meatball with a lemon leaf securing with a toothpick. About 15 minutes before the chicken is ready place the meatballs around the chicken and roast until the lemon leaves are a little charred.
- Rest the chicken for 5 minutes before carving and serve with meatballs and tzatziki dip.
BBQ SPARE RIBS
Serves: 4-6
Ingredients:
125ml (½ cup) chutney
125ml (½ cup) tomato sauce
45ml (3 tbsp) soy sauce
10ml (2 tsp) ready-made mustard OR 1-2 chillies, seeded and sliced
2 cloves of garlic, crushed
4cm piece of root ginger, peeled and grated
Finely grated zest and juice of 1 large orange
Salt and pepper, optional
250ml (1 cup) water or cola
2kg fresh or smoked pork ribs
Method:
- Combine the chutney, tomato sauce, soy sauce, mustard, garlic, ginger, orange zest and juice in a bowl. Taste for seasoning and if it needs add salt and pepper remembering the soy sauce is fairly salty.
- Place the ribs in a baking dish and pour over the marinade. Leave to marinate for at least 1 hour or overnight in the fridge.
- Preheat the oven to 190°C, lift the ribs and add water to the marinade and stir through. Return ribs to the pan and bake in the marinade for 30-40 minutes turning halfway through.
- If you prefer to cook them over the coals, remove the ribs from the marinade and use a paper towel to remove any excess marinade which will burn over the flame. Pour the marinade into a pan.
- Braai the ribs for about 10 minutes over the coals, basting with the marinade.
- Bring the remaining marinade to the boil and serve with the ribs, baked potatoes and coleslaw.
LAMB PATTIES WITH HUMMUS
Makes: 8-10
Ingredients:
500g lamb mince or plant-based mince, you can also replace with beef mince
1 small onion, grated
15ml (1 tbsp) ready-made basil pesto
45ml (3 tbsp) finely chopped rosemary
Salt and freshly ground black pepper
1 large egg, beaten
Oil for frying
10 mini pita breads
1 tub ready-made hummus
1 tub ready-made tzatziki or tomato and onion sauce
Method:
- Combine the mince, onion, pesto and rosemary. Season and mix well together.
- Add the egg and mix through to combine ingredients.
- With wet hands shape the mince mixture into 8-10 balls and flatten.
- Fry on both sides in preheated oil and cook to your liking.
- Serve patties with pita breads, hummus and tzatziki with salad if desired.
COFFEE RUB STEAK WITH PEPPERS
Serves: 2
Ingredients:
Spice rub:
2.5ml (½ tsp) ground cumin
2.5ml (½ tsp) ground coriander
2.5ml (½ tsp) chilli powder
5ml (1 tsp) brown sugar
10ml (2 tsp) freshly ground coffee
Salt and freshly ground black pepper
Steaks:
2 sirloin or rump steaks
15ml (1 tbsp) oil plus extra
1 large onion, thinly sliced
2 cloves of garlic, crushed
1 red and 1 orange pepper, thinly sliced
125ml (½ cup) black coffee
15ml (1 tbsp) balsamic vinegar
Fresh rocket to garnish
Method:
- Combine all the ingredients for the spice rub and rub the meat with the blend and set aside for 15 minutes.
- Preheat a frying pan, add the oil and fry the steak for 3-5 minutes on both sides. Set aside to rest, covered.
- Without cleaning the pan, fry the onion in the juices until soft, adding a splash of extra oil if necessary.
- Add the garlic and peppers and cook 'til soft. Sprinkle over the sugar then add the coffee and vinegar and cook until reduced and thickened.
- Spoon onions and peppers on the base of a warm serving platter or board. Top with the steak and pour over the pan juices or serve separately.
- Garnish with rocket and serve.