Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
Large potato, peeled & cooked until soft & mashed 1
Large carrot, peeled & cooked until soft & mashed 1
Large onions, finely chopped & fried until cooked 2
Garlic clove, finely chopped 1
Large eggs, lightly beaten 5
Self-raising flour 1 cup (250 ml)
Breadcrumbs 1 cup (250 ml)
Tomato paste 50 g
Sugar 3 Tbsp (45 ml)
Curry powder 1 Tbsp (15 ml)
Ground Tumeric 1 tsp (5 ml)
Steak and chops seasoning 1 Tbsp (15 ml)
Cayenne pepper 1 tsp (5 ml)
Tomato sauce 2 Tbsp (30 ml)
Worcestershire sauce 2 Tbsp (30 ml)
Coriander, chopped 2 Tbsp (30 ml)
Cooking oil for frying 2 Tbsp (30 ml)
Salt and pepper to taste
The sauce from the drained fish
Cooking oil 1⁄4 cup (60 ml)
Vegetable stock or water 1/4 cup (60 ml)
Fresh basil leaves 1 handful
Olive oil 2 Tbsp (30 ml)
Butternut cubes 1 cup
Broccoli florets 1 cup
Cauliflower florets 1 cup
Carrot sticks 1 cup
Medium potato, peeled & cut into wedges 2
Red bell pepper, roughly chopped 1
Mushrooms, sliced 1 cup
Medium onion, cut into rings 1
Olive oil 2 Tbsp (30 ml)
Sprig of rosemary 1
Yellow bell pepper, roughly chopped 1
Salt and pepper to taste
Chef Liziwe’s Chakalaka Umbhako is a traditional steamed cornbread dish, that’s budget-friendly and easy to cook with a little personal edge. A classic recreation of a traditional dish that’s best served with bread, fried chips and grated cheese.
Simple yet tasty. This dish is a classic and super simple to make. Serve each french toast slice topped with the beans mixture. Lucky Tip: add grated mozzarella cheese on top.
Asiphe’s fresh vegetable salsa and creative arrabiata fishcakes are a lovely treat for the whole family with Light meat tuna chunks and baked beans. Lucky Tip: Garnish with Fresh basil leaves and salt and pepper to taste.