BUDGET-FRIENDLY MEALS THAT WILL TAKE YOU TO PAYDAY

Dressed up (and delicious) budget faves.

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Save the day (and your wallet) with these budget-friendly and absolutely delicious weeknight meals.

PILCHARD PÂTÉ ON TOAST
Serves 4 // Preparation time 25 minutes

INGREDIENTS
1 crusty bread loaf (we used ciabatta), cut into thick slices
1 clove garlic, halved
2 Tbsp olive or canola oil
1 Tbsp (15ml) chopped fresh thyme (or use ½ tsp dried thyme)
Tomato and onion salsa, for serving

For the pâté
1 can pilchards in chilli sauce, drained and bones removed
½ cup amasi or double-cream yoghurt
Zest of 1 lemon
2 Tbsp chopped fresh parsley
1 Tbsp peri-peri sauce
Salt and milled pepper

METHOD
1. Heat a griddle pan over high heat.
2. Rub ciabatta with garlic.
3. Combine oil and thyme and brush over bread. Toast in hot pan until well charred on both sides.
4. Blitz pâté ingredients, except for the salt and pepper, in a food processor until smooth. Season to taste.
5. Serve pâté with grilled ciabatta and salsa.

Words by: Liezl Vermeulen
Recipes and Photographs: Fresh Living Magazine

STUFFED POTATOES WITH SARDINES AND SOUR CREAM
Serves 6 // Preparation Time 10 min

INGREDIENTS
2 tins sardines, drained
1 red onion, finely chopped
Handful parsley, chopped
Salt and milled pepper
6 potatoes, roasted whole
1 cup sour cream

METHOD
1. Combine the sardines, red onion and parsley and season well.
2. Slice each still-hot roasted potato in half and stuff with the sardine filling.
3. Add a dollop of sour cream to each one. Season well and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

https://mykitchen.co.za/sardine-stuffed-spuds/

BAKED BOEREWORS CHILLI
Serves 6 // Cooking Time 40 minutes

INGREDIENTS
2 Tbsp vegetable oil
1 onion, diced
1 green pepper, chopped
2 garlic cloves, grated
500g boerewors, sliced
2 tsp cumin
2 tsp paprika
1 tin chopped tomatoes
3 Tbsp vinegar
1 tin butter beans, drained
1 cup frozen sweetcorn
1 tortilla wrap
1 cup grated Cheddar
Handful fresh coriander for serving
3 jalapeños, thinly sliced

METHOD
1. Preheat oven to 200°C.
2. Heat oil in a pot over medium heat.
3. Add the onion and green pepper and sauté till the onion is translucent, then add the garlic and fry until fragrant.
4. Add the boerewors, cumin and paprika and fry for 5 minutes.
5. Add the tomatoes and vinegar and simmer for 10 minutes, then add the beans and sweetcorn and cook until heated through.
6. Pour the mixture into an ovenproof dish and cover with the tortilla wrap. Brush with extra oil and top with cheese. Bake for 10 minutes.
7. Serve your baked boerewors chilli scattered with coriander and sliced jalapeños for extra heat.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za