BUDGET-FRIENDLY HOLIDAY LUNCHES FOR A CROWD

Budget-friendly and delicious!

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Check out these budget-friendly-and delicious recipes, perfect to make when family shows up unannounced over the holiday. Your guests will be impressed with these yummy and easy-to-make quick meals.

BEAN CRUNCH WRAPS
Serves 4 // Prep time 10 minutes // Cooking time 10 minutes

INGREDIENTS
4 tortilla wraps

1 tin red kidney beans, drained
1 tomato, chopped
¼ red cabbage, shredded
4 soft taco shells
100g Cheddar cheese, grated
1 avocado, mashed
5g parsley, chopped
Juice of 1 lemon

METHOD

1. Preheat oven grill. Lay out tortilla wraps and layer with kidney beans, tomato and cabbage.
2. Sandwich closed with taco shells and sprinkle with cheese.
3. Fold edges of tortilla wraps over taco shells to enclose.
4. Brush wraps with olive oil and grill for 3-5 minutes until cheese has melted and is golden brown on top.
5. Mix together avo, parsley and lemon juice and season. Serve with wraps.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

HERBY CHICKEN SAUSAGE ROLLS
Serves 4 // Total Time 1 Hour

INGREDIENTS
2 chicken breast fillets, sliced
2 carrots, grated
¼ cup fresh parsley, chopped
¼ cup breadcrumbs
1 lemon, zested and juiced
Salt and milled black pepper
400g puff pastry
1 egg, beaten
2 tbsp sesame seeds (optional)
½ cup double-cream plain yoghurt
2 Tbsp peri-peri sauce
Fresh coriander, for serving

METHOD
1. Preheat oven to 200°C.
2. Put chicken, carrots, parsley, breadcrumbs, lemon zest and juice, and seasoning in a food processor and blitz to combine.
3. Place the pastry on a lightly floured surface and roll out lengthways. Cut into 4 equal rectangles, about 10cm x15cm.
4. Divide filling into four portions and roll each one into a log. The logs should be slightly shorter than the length of the pastry rectangles.
5. Place a log in the centre of each pastry rectangle.
6. Fold one edge of pastry over filling and tuck in. Roll to enclose and press down on edges to seal. Repeat with remaining pastry and filling.
7. Halve pastries and score the tops.
8. Place on a lined baking sheet, brush with egg and sprinkle with sesame seeds, if using.
9. Bake for 25–30 minutes, or until golden and cooked through.
10. Mix yoghurt and peri-peri sauce in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt dip and garnish with coriander.

Words: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine

LOADED BLT AND CHIP SANDWICH WITH AÏOLI
Serves 4 // Cooking time 20 minutes

INGREDIENTS

For the aïoli

½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper

For the sandwich

8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced

METHOD

For the aïoli

1. Combine all ingredients, mix well and set aside.

For the sandwich

1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aïoli onto each slice
3. Layer lettuce, tomato, bacon, chips and gherkins on half the slices.
4. Season and sandwich closed with the remaining slices. Serve.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za