Fuss-free and flavourful
Pork banger fried rice
Serves 4 | Preparation time 20 minutes | Cooking time 15 minutes
You need
• 500 g fresh pork bangers
• 2 tablespoons oil
• 250 g mushrooms, sliced
• 2 cm ginger, peeled and grated
• 2 cloves of garlic, finely chopped
• 2 red chillies (or to taste), chopped
• 3 spring onions, chopped
• 1 packet (350 g) cabbage and carrot coleslaw
• 4 eggs
• 3 cups cooked rice, cooled down
• handful of fresh coriander
• soya sauce, to serve
• 4 fried eggs (optional)
Here’s how
1 Remove the sausage casing and roll the meat into bite-sized balls. Heat the oil in a large frying pan or wok and fry the meatballs until golden brown. Add the mushrooms and fry until soft.
2 Add the ginger, garlic, chillies and spring onions and fry until flavoursome. Add the coleslaw and fry until the cabbage is wilted.
3 Move the mixture to the side of the pan. Beat together the four eggs. Pour them into the cleared side of the pan and scrambled the eggs.
4 When the egg is almost cooked, add the rice and mix everything together. Cook until the rice is heated through. Add the coriander and soya sauce to taste. Serve each portion topped with a fried egg.
tip
If your pan is too small, cook the stirfried rice in batches. Prepare the rice the night before so it’s cooled down and ready to stir-fry. Experiment with other sauces like sweet-and-sour or your favourite Eastern stir-fry sauce.
Chakalaka chicken nachos
Serves 4 | Preparation time 10 minutes | Cooking time 15 minutes
You need
• 3 chicken breast fillets, in bite-size pieces
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tin (400 g) mild chakalaka
• 1 tin (400 g) red kidney beans, drained
• handful of fresh spinach, chopped
• handful of fresh coriander, chopped
• 250 g tortilla chips
• 1 cup grated mozzarella
• 1 small red onion, thinly sliced
• 1 big ripe avocado, in cubes
Here’s how
1 Season the chicken with salt and pepper. Add the oil to an ovenproof pan and fry the chicken until golden brown. Add the chakalaka, beans and spinach and cook until the mixture is heated through. Add the coriander and remove the pan from the heat.
2 Preheat the oven’s grill. Arrange the tortilla chips upright in concentric circles in the chicken mixture (or layer them in an oven dish). Scatter over the cheese and onion. Put the pan under the grill until the cheese has melted and the chips start to change colour. Serve hot with fresh avocado. Sour cream on the side also goes well with the nachos.
Roasting bag chicken
Serves 8 | Preparation time 10 minutes | Cooking time 1 hour | Oven temperature 190° C
You need
• 2 tablespoons Cajun spices
• 2 tablespoons flour
• 8 chicken pieces (drumsticks and thighs)
• 2 tablespoons olive oil
• 300 g baby potatoes, halved
• 6 carrots, peeled and cut into 4 cm pieces
• 8 small onions, peeled and halved
• 1 lemon, sliced
• 5 sprigs of thyme
• ¼ cup white wine
• roasting bags
Here’s how
1 Preheat the oven. Combine the spices and flour. Drizzle the oil over the chicken, making sure the pieces are coated all over. Dust the chicken with the spice mix – the oil helps the spices stick to the chicken. If your spice mix doesn’t contain salt, add salt and pepper to taste.
Combine the rest of the ingredients and transfer the vegetables to one extra-large or two medium-sized roasting bags,
