Don’t be afraid of the dark because editor Chad January is sharing his tips and tricks to feed your family during loadshedding.

Loadshedding Logistics  

A little creativity and planning can go a long way in helping you keep your sanity when the lights go out during suppertime. Here are five ways to make it happen:   

1. Choose meals that can be partly prepared and cooked ahead of time and are still delicious eaten cold. Shredded chicken fillets, seared steak or beef koftas are just as juicy at room temperature. 
2. Noodles, rice or grains (such as couscous or bulgur wheat) can be quickly cooked ahead of time and will bulk up meals in a flash. 
3. Stock up on flavourings, mustards and oils so you can whip up dressings on the spot. 
4. Load up on braai essentials if you’re lucky enough to have a set-up at home. Making a fire and cooking over the open flame will be far cheaper than ordering in for dinner. Let the meat marinate from morning until you are ready to throw it on the braai grid as the lights go out. 
5. Leafy greens such as spinach, lettuce, rocket and cabbage not only make great carb-free alternatives to wraps and burgers, but also provide great vehicles for protein in a scenario when the power is out. 

Asian pork skewer bowls  

Serves 4 • Total Time 15 Min (Plus 10 Min Serving Time) 

TO COOK AHEAD  

6 boneless pork rashers (pork fillet, chicken or beef work well too) 
salt and milled black pepper  
2 tbsp olive oil  
2 tbsp honey or golden syrup 
1 tbsp soy sauce 
2 tbsp sriracha 

TO SERVE  

Handful bok choy, butter lettuce or baby spinach  
2 cups rice noodles, cooked 
4 carrots, peeled and julienned 
1 tbsp Dijon or wholegrain mustard  
¼ cup canola oil  
1 lemon, zested and juiced 
handful fresh mint or parsley, chopped 
pinch chilli flakes  
sesame seeds (optional)  

TO COOK AHEAD  

1. Cut pork rashers into bite-size pieces and place in a bowl. Season well.
2. Add olive oil, honey, soy sauce and sriracha and toss to coat evenly.
3. Thread meat onto skewers and cook in batches in a hot pan for 6-8 minutes or until cooked through. Cool completely, cover with clingfilm and refrigerate until needed. 

FOR SERVING  

1. Divide greens, rice noodles and carrots between 4 serving bowls.
2. Whisk mustard, oil, lemon zest and juice, fresh herbs, chilli flakes and sesame seeds, if using. Season well.
3. Drizzle over dressing and top bowls with cold pork skewers. Serve immediately. 

Golden feta and egg grain salad  

Total Time 15 Minutes • Serves 4  

INGREDIENTS

glug olive oil  
3-4 discs feta  
1 tbsp flour  
3 cups cooked couscous, bulghur, wheat or rice 
1 tub basil or sundried tomato pesto 
1 lemon, zested and juiced 
salt and milled pepper 
6-8 boiled eggs, halved 
1 cucumber, halved and sliced into matchsticks 
1 punnet cherry tomatoes, halved 
fresh basil for serving  

METHOD

1. Heat oil in a large pan, dust feta in flour and fry for about 45-60 seconds per side until golden. Set aside.
2. Combine cooked grains, pesto and lemon zest and juice. Season generously.
3. Arrange grain mixture onto a serving platter, top with feta, eggs, cucumber and tomatoes. 4. Drizzle with an extra glug of olive oil and scatter with fresh basil. Serve cold. 

PREP AHEAD  

• Fry feta just before loadshedding hits, to keep its golden crunch. 
• Boil eggs in advance, peel and store in an airtight container in the fridge. 
• Cook grains ahead of time according to package instructions, rinse thoroughly, drain and store in an airtight container in the fridge.

Photography: Fresh Living Magazine