5 BUDGET-SAVVY (AND DELICIOUS) WEEKNIGHT MEALS

Looking for quick and easy weeknight meals that won’t break the bank? These yummy recipes are easy on the wallet and will be your family’s go-to meals in no time!

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SAVOURY PAP AND MUSHROOM TART
Serves 2 // Cooking time 30 minutes

INGREDIENTS
2 cups cooked pap
100g exotic mushrooms
4 Tbsp butter
2 Tbsp chopped rosemary
15g micro herbs
Olive oil

METHOD
1. Smooth the pap into a tart tin and drizzle with 1 Tbsp olive oil. Bake at 180°C for 15 minutes until golden around the edges.
2. Fry mushrooms with butter and rosemary until golden. Top tart with mushrooms and herbs.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash

ROAST VEG AND TUNA-STUFFED PITA POCKETS
Serves 4 // Cooking time 35 minutes



INGREDIENTS

For the roast vegetables
1 red pepper and 1 yellow pepper, deseeded and sliced
1 onion, quartered
1 brinjal, sliced
1 Tbsp olive oil
2 tsp chopped rosemary

For the tuna mayo
2 tins 170g tuna, drained
3 Tbsp plain yoghurt
1 Tbsp mayonnaise
1 tsp lemon juice
¼ tsp ground coriander

To serve
4 wholewheat pita breads
1 cup rocket
½ wheel feta, crumbled

METHOD

For the roast vegetables
1. Preheat oven to 200°C.
2. Toss the vegetables with the olive oil and rosemary and season with salt and pepper.
3. Roast in the oven for 30 minutes or until soft.

For the tuna mayo
1. Mix all the ingredients together in a bowl and season with pepper to taste.
2. To serve, heat the pita breads according to package instructions and fill halfway with roast vegetables. Spoon in tuna mayo and top with fresh rocket and crumbled feta.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen

Also read: 6 budget-friendly picnic food recipes

ONE-POT CHICKEN DINNER
Serves 4 // Cooking time 40 minutes

INGREDIENTS
1kg chicken drumsticks & thighs
6 carrots, halved and peeled (keep the skins)
6 beetroots, quartered
4 thyme sprigs
2 garlic cloves, sliced
1 tsp paprika
1 cup white wine

METHOD
1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
2. Add wine. Place the lid on the pot, leaving it open a crack. Simmer for 20 minutes until the veggies are tender and the chicken is cooked. Season with salt and pepper.
3. Serve over couscous with a green salad.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

BEEF SCHNITZEL WITH POTATO WEDGES
Serves 6 // Cooking time 1 hour 20 minutes

INGREDIENTS
6 potatoes, cut into wedges
3 Tbsp vegetable oil
600g minute steaks
⅓ cup flour
2 eggs
1½ cups breadcrumbs

METHOD

For the wedges
1. Preheat oven to 200°C.
2. Add potatoes to a pot of cold salted water. Bring to the boil, then reduce to a simmer for 5 minutes. Drain and cool.
3. Toss the wedges in oil and season. Arrange skin-side down in an oven tray.
4. Pop in the oven and reduce the heat to 180°C. Roast for 1 hour, until golden and crispy. Season to taste.

For the beef schnitzel
1. Use a rolling pin to flatten the steaks slightly and season well with salt and pepper.
2. Add flour, eggs and breadcrumbs to 3 separate plates. Coat each steak in flour, then egg and breadcrumbs. Arrange on a baking tray and chill for 20 minutes.
3. Heat oil in a pan over high heat. Fry the steaks for 3 minutes on each side until golden.
4. Slice the steaks and serve with the wedges.

TIP
Breadcrumbs can be pricey – crush up some cornflakes and season them with salt and pepper for a budget-friendly option that will add some extra crunch.

Recipe & styling: Elizabeth MacKenzie
Photography: Jotham van Tonder

Also read: Easy meals and drinks made for summer

BANGERS AND MASH WITH BUTTERY PEAS
Serves 4 // Cooking time 45 minutes

INGREDIENTS
8 pork bangers
5 potatoes, peeled and cubed
1 cup cream
¼ cup butter
2 cups green peas

METHOD
1. Preheat oven to 180°C. Arrange the bangers on a baking tray, drizzle with oil and season. Grill, turning at regular intervals, until golden brown on the outside and fully cooked, about 25 minutes.
2. Heat a pot of salted water over high, until boiling. Add the potatoes and reduce the heat to medium-low. Cover and cook for 15 minutes, until the potatoes are soft.
3. Strain the potatoes and return to the pot. Add the cream, season with salt and pepper and mash until smooth.
4. Melt the butter in a pan over medium-high heat. Add the peas and sauté until they are slightly softened and have turned a vibrant green, about 3 minutes. Season well.
5. Serve the pork bangers on top of the mashed potatoes with the buttery peas on the side.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder