Easy one-pot meals
Forget complicated dinner menus that have you focusing on multiple dishes. Save time (and hassle) by throwing all the ingredients in one pot!
Creamy kernel corn bake
• 50 ml margarine
• 2 egg yolks, beaten
• 30 ml flour
• 1 x 400 g tin kernel corn
• 250 ml milk
• 100 g cheese, grated
• 2 egg whites, whipped until foamy
• Season to taste
1. Make a basic béchamel – melt margarine, add flour, then milk and seasoning.
2. Stir constantly until a smooth béchamel
3. Removed from heat. Mix the egg yolks, kernel corn and cheese with the béchamel.
4. Fold the egg whites lightly into the mixture.
5. Pour into a baking dish, sprinkle cheese on top and bake for 25 minutes at 170 °C.
Neck of lamb & vegetable casserole
• 750 g neck of lamb, sliced
• 6 potatoes, sliced
• 1 onion, sliced
• 4 carrots, sliced
• 400 ml beef stock
• 100 ml red wine
• 15 ml flour
• Season to taste
1. Place ½ of the vegetables at the bottom of a casserole. Sprinkle with seasoning.
2. Cover the vegetables with ½ of the
3. Repeat the layers.
4. Mix together the beef stock, red wine and flour and pour the meat and vegetables.
5. Cover and bake at 160 °C for one to
Chicken & bean casserole
• 1kg chicken portions
• Sliced onion
• 1 can beans in tomato sauce
• 6 potatoes, peeled and thickly sliced
• 400 ml chicken stock
• 100 ml dry white wine
• Seasoning and chopped parsley
1. Rub seasoning into chicken portions and arrange it in a casserole dish.
2. Cover with onions, beans and
3. Pour over the chicken stock and wine. Sprinkle with parsley.
4. Cover and bake at 160 °C for two hours until chicken pieces are tender.
• 1 kg stewing beef
• 1 granny smith apple, peeled and chopped
• 2 chopped onions
• 1 tin tomato, chopped
• 1 cup (250 ml) beef stock (10 ml powder)
• 30 ml chutney
• 15 ml Worcester sauce
• 30 ml tomato paste
• 2 rashers bacon, chopped
• Salt and pepper
1. Cube the beef and season with salt and pepper.
2. Heat oil in a saucepan and fry the meat in batches
until browned. Remove.
3. Fry the bacon, then add the onions and cook for two minutes.
4. Add the chopped apples and tin of tomatoes. Cook for 3 – 5 minutes.
5. Add the beef, Worcester sauce, tomato paste and chutney to the
6. Bring to the boil and simmer until cooked. Pour the beef stock a little at a time (too much liquid will take away the flavours). Total cooking time is approximately two hours.
7. Potatoes can be added 45 minutes before the meat is cooked.
8. Once cooked, more liquid can be added and the gravy can be thickened.
9. This can also be placed in the oven at 180 °C until cooked, checking every 20 minutes.
• 0il for frying
• 1 onion, chopped
• 300 g Boerewors cut into 3 cm lengths
• 1 tin chopped tomatoes or four fresh chopped tomatoes
• 750 ml (25 ml) beef stock
• 25 – 50 ml chutney to taste
• Ground black pepper
• 1 cup (250 ml) frozen peas
• 1 ½ cup (375 ml) uncooked rice
• ½ teaspoon (2 ml) chili powder, optional
1. Fry the boerewors pieces for five minutes.
2. Remove the wors and set aside.
3. Fry the onions for about one minute, then add the tomatoes and uncooked rice to the saucepan. Add chili powder (optional). Fry together for another minute or so. Mix lightly to coat all the rice.
4. Add all the beef stock to the above. Reduce heat, cover and simmer for about 25 minutes or until the rice is cooked and soft. You may need to add a little more hot water.
5. Add the peas, chutney and boerewors and heat all together for 5 – 10 minutes. Serve garnished
Get it JHB West – February 2018