RECIPES | Cooking up a plan to power up meals

LORRAINE MAHARAJ

Food blogger and recipe developer Lorraine Maharaj's speciality is easy home cooking — with a dash of spice. Lorraine lives in Johannesburg with her husband and two sons, who have big appetites for her delicious recipes.

#tamarindnthyme

Load-shedding tips:

* Plan, plan, plan. Download the Eskom app and take note of load-shedding times. A gas cooker is a bonus.

* Stock up on canned goods such as beans, pilchards, tuna. They're not always what we want to eat, but there are loads of salads, dips and sandwiches we can make using them. 

* Double up on dishes and freeze when there is power; this will be your lifesaver in dark times. Think of meals that don't need freezing, but can be refrigerated for a couple of days.

* Curries and pastas make great dishes for bulk cooking. They are easy to reheat and if you’re tired of cold meals, they are great comfort foods.

* I keep a selection of dried herbs and spices which can easily turn an ordinary meal into a tasty treat. I love chilli, but if you’d like to use less, reduce the quantity, which won’t compromise the flavour.

* A shop-bought or home-roasted chicken is so versatile and can be the base of many meals, such as chicken pasta, a main-course chicken salad, chicken mayo sandwiches, chicken wraps and soup on cold days.

* Cheese and charcuterie boards are also great ideas. There are loads of dips that can be made and there are amazing store-bought ones too.

* Growing up, we loved it when my mum cooked a curry on a fire outside. Why not rekindle old memories. Get the family together at weekends and cook a meal on a fire or braai. 

EASY MAC N CHEESE

A popular comfort dish which is affordable, meatless and filling. This one has a spicy take and is easily made on the stove top.

Serves: 4

Ingredients:

500ml (2 cups) elbow macaroni

45ml (3 tbsp) butter

5ml (1 tsp) chilli powder, optional

5ml (1 tsp) paprika

10ml (2 tsp) dried Italian herb mix

5ml (1 tsp) each onion and garlic powder

45ml (3 tbsp) cake wheat flour

750ml (3 cups) milk

Salt and freshly ground black pepper

500ml (2 cups) cheddar cheese, grated

250ml (1 cup) mozzarella cheese, grated

Method:

1. Cook pasta as per package instructions. Melt butter in a large pan on low. Add the chilli powder, paprika, dried herbs, onion and garlic powder. Allow it to fry in the butter for about a minute.
2. Add the flour and cook for about 2 minutes, then slowly add the milk and mix. Simmer until the sauce thickens, it should take about 15 minutes.
3. Remove from the heat and add the cooked pasta, cheddar cheese and mozzarella, and serve with a salad.

TIN-FISH CURRY

A delicious, quick and affordable curry made with canned pilchards or middle cut. 

Serves: 4-6

Ingredients:

75ml (5 tbsp) vegetable oil

2 onions, chopped

2 sprigs curry leaves

4 green chillies, slit in half, optional

6 cloves of garlic, peeled and smashed

30ml (2 tbsp) masala

10ml (2 tsp) chilli powder, use less or more as desired

5ml (1 tsp) turmeric

5ml (1 tsp) ground cumin

8 Roma tomatoes to make about 500ml (2 cups) when grated

30ml (2 tbsp) fresh mint, chopped

Salt and pinch of sugar

2 x 425g pilchards in tomato sauce or middle cut

Fresh coriander to garnish

To serve:

4 hard boiled eggs, optional

Rice

Method:

1. Heat the oil in a pan, add the onion and curry leaves and sauté until the onion is translucent. Add the chillies if using and garlic, and fry for 1 minute or until the garlic is fragrant.
2. Add the masala, chilli powder, turmeric and cumin, frying for a minute. Add the tomatoes and chopped mint. Season with salt and sugar.
3. Drain the liquid from the fish and add it to the pan. Add the fish — I prefer to clean the black bits and remove the bones, but you can add the fish whole if you prefer — and bring to a simmer. Don’t stir as the fish will break up. Cook for 10 minutes until fish is heated through.
4. Garnish and serve. If you like, you can add four hard-boiled eggs to the top.
5. Serve over rice.

MEXICAN RICE WITH CHICKEN

An easy one-pot dish bursting with flavour that will improve the mood when enjoyed by candlelight.

Serves: 4

Ingredients:

Marinade:

6 chicken thighs

5ml (1 tsp) garlic powder

5ml (1 tsp) paprika

5ml (1 tsp) chilli powder

7.5ml (1½ tsp) ground cumin

5ml (1 tsp) dried oregano

Pinch of salt

15ml (1 tbsp) vegetable oil

Rice:

30ml (2 tbsp) vegetable oil

1 onion, finely chopped

1 large clove of garlic

1 red pepper, diced

5ml (1 tsp) paprika

5ml (1 tsp) paprika

5ml (1 tsp) chilli powder (use less or more to taste)

250ml (1 cup) long grain rice

1 x 400g can whole corn (or 250ml — 1 cup — frozen sweetcorn)

125ml (½ cup) passata or puréed tomatoes

375ml (1 ½ cups) chicken stock

Salt and freshly ground black pepper

1 x 400g black beans drained and rinsed

To serve:

Juice of 1 lime or ½ lemon

1 red chilli, seeded and chopped

125ml (½ cup) sour cream — or use plain yoghurt

Method:

1. Combine all the marinade ingredients in a bowl and stir. Add the chicken and rub it into the portions and set aside .
2. Heat the oil in a large pan, sear the chicken on both sides, about 2 minutes per side. Remove and set aside.
3. In the same pan, add the onion and cook until translucent. Add the garlic and pepper and sauté for 1 minute. Mix in the spices and fry for 1 minute.
4. Add the rice and sweetcorn, and cook for a further minute. Mix in the tomato passata and chicken stock. Place the chicken in the rice and bring to the boil. Check the seasoning, adding more if needed. Cover and simmer for 30 minutes or until the liquid has been absorbed and the rice is tender.
5. Add the beans in the last 10 minutes of cooking time. Serve with a drizzle of lime or lemon, chopped chilli and sour cream.

MOGAU SESHOENE AKA THE LAZY MAKOTI

A chef and award-winning cookbook author, Seshoene's first, Lazy Makoti’s Guide to the Kitchen, became an instant best-seller. Her latest is Hosting with The Lazy Makoti. She’s a popular influencer and blogger with thousands of followers.

#thelazymakoti

Load-shedding tips:

* Stock up on pantry staples that require little to no cooking, such as canned products. I always have beans, tuna and chickpeas that are ready when you need them and don’t need heat to prepare.

* Pre-planning goes a long way. Be mindful of the load-shedding schedule and download the app as this will help to plan meals around power.

* Braai and gas cooking will be a lifesaver, so invest in portable cookers so you have backup.

* Making a fire is another solution and a great way to improve the mood — get everyone around the fire on a dark night. Load-shedding is when I learnt how to make a fire.

GINGER AND PINEAPPLE LAMB CHOPS

This is my great standby recipe, easily prepared on gas or over the coals.

Serves: 4-6

Ingredients:

Spice rub:

15ml (1 tbsp) paprika

15ml (1 tbsp) steak and chops spice

5ml (1 tsp) black pepper

6-8 lamb chops — you can also use pork chops

Pineapple salsa:

250ml (1 cup) canned pineapple rings, chopped (save juice for salsa)

250ml (1 cup)  cucumber, chopped

1 red onion, chopped

Salt and pepper

A handful of coriander, finely chopped

Glaze:

125ml (½ cup) pineapple syrup saved from canned pineapple

5ml (1 tsp) chopped garlic 

5ml (1 tsp) grated ginger

30ml (2 tbsp) soy sauce 

15ml (1 tbsp) runny honey

Method:

1. Combine the ingredients for the spice rub and rub generously onto the lamb chops. Braai the chops on each side till crispy and just cooked. Don't overcook. Set aside.
2. In a bowl, combine the glaze ingredients, brush on both sides of the chops and return to the braai for a minute on each side. 
3. Combine all the ingredients for the salsa in a bowl and serve with the chops.

SINOYOLO SIFO AKA SIFO THE COOKING HUSBAND

Pharmacist Sinoyolo Sifo is a self-taught home cook, recipe developer and food blogger. His best way to relax is in the kitchen, where he loves nothing more than conjuring up tasty meals for himself and his wife Nondumiso. His first cookbook, Sifo — The Cooking Husband received the Best Family Cookbook award last year.

#Sifo_the_cooking_husband

Load-shedding tips:

* Invest in a mini gas stove and a torch (with extra batteries on hand), a rechargeable hand-held light and a large pack of candles — and matches.

* Plan and prepare meals, try to double up on cooking and refrigerate or freeze meals.

* My air fryer has been my power-outage saviour. Working around the load-shedding schedule, I can prepare a variety of meals in less time than in the oven and warm them up on a gas stove in minutes.

* A selection of canned foods will always save a dark night.

* Don't forget about South Africa's favourite way of cooking — over the coals. I picked up my braai skills while assisting in my father’s butchery during the school holidays. Serve the meat/chicken cooked on the braai with a salad or leftover vegetables.

CHILLI SAVOURY MINCE

Mince is so versatile and can be used in many ways. This is one of my great standbys to cook on gas during load-shedding. We enjoy this dish served over pap or rice, and as a filling for amagwinya/vetkoek.

Serves: 6

Ingredients:

60ml (¼ cup) olive or canola oil

1 onion, chopped

3 fresh green chillies, finely chopped, use less if desired or leave out

2 cloves of garlic, finely chopped

¼ each large red, yellow and green pepper, pith removed and chopped

500g lean beef mince

15ml (1 tbsp) dried garlic flakes

15ml (1 tbsp) medium curry powder

15ml (1 tbsp) paprika

15ml (1 tbsp) dried oregano

15ml (1 tbsp) sweet chilli sauce

Salt and pepper to taste

15ml (1 tbsp) all purpose flour

100ml water

Method:

1. In a large pan, heat the oil over medium heat. Add the onion, chillies if using, garlic and peppers. Sauté for 5-6 minutes or until the onion is translucent. Stir in the beef mince.
2. Stir in the garlic flakes, curry powder, paprika, oregano, tomato paste and sweet chilli sauce. Season to taste with salt and pepper, and cook for 3-4 minutes.
3. Lower the heat, slowly stir in the flour and water. Cover with a lid and simmer for 10-15 minutes or until the mince is brown and cooked through.

THE WONDER OF THE WONDERBAG

Available in a variety of eye-catching shweshwe fabrics, the Wonderbag is a simple but revolutionary non-electric slow cooker. Based on an old method of cooking without a heat source, the food is first brought to the boil on a stove or over a flame, then transferred to the bag where, tucked between insulated cushions, the contents will continue cooking for up to eight hours without any additional energy source. It requires no battery, plug or fuel as it is a simple heat-retention concept. Wonderbag is a locally run empowerment initiative. A bag costs R450, including deliver in South Africa. For more information and to order, visit wonderbagworld.co.za