Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
6 potatoes, cut into wedges
3 tbsp vegetable oil
600 g minute steaks
⅓  cup flour
2 eggs
1½ cups breadcrumbs

METHOD
For the wedges
1. Preheat oven to 200°C.
2. Add the potatoes to a pot of cold salted water. Bring to the boil, then reduce to a simmer for 5 minutes. Drain and cool.
3. Toss the wedges in the oil and season. Arrange skin-side down in an oven tray.
4. Pop in the oven and reduce the heat to 180°C. Roast for 1 hour, until golden and crispy. Season to taste.
For the beef schnitzel
1. Use a rolling pin to flatten the steaks slightly and season well with salt and pepper.
2. Add the flour, eggs and breadcrumbs to 3 separate plates. Coat each steak in the flour, then egg and lastly breadcrumbs. Arrange on a baking tray and chill for 20 minutes.
3. Heat oil in a pan over high heat. Fry the steaks for 3 minutes on each side, until golden.
4. Slice the steaks and serve with the wedges.

Tip
Breadcrumbs can be pricey, but you can crush up some cornflakes and season them with salt and pepper for a budget-friendly option that will add some extra crunch.

Recipe & styling: Elizabeth MacKenzie
Photography: Jotham van Tonder // HMimages.co.za

Another pairing you can’t go wrong with is tikka chicken wings and potato wedges!

The post Budget-friendly beef schnitzel with potato wedges appeared first on MyKitchen.

This isn’t your average rice, fish and bean salad – we bulked up the ingredients using budget-friendly BUYS, including bread and frozen veg.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
2 frozen hake medallions, thawed
1 tbsp flour
⅓  government loaf, crust removed
½ cup speckled beans, cooked
2 carrots, chopped
½ cup frozen peas and corn, cooked
2 cups spinach, thinly sliced
1 cup cooked rice
⅓  cup salad dressing (optional)

METHOD
1. Heat some oil in a non-stick pan. Season the hake with salt and pepper and dust with the flour.
2. Add the fish to the pan, skin-side down. Fry for 4 minutes. Flip and fry for another 2–3 minutes. Remove from the pan, cool, flake and set aside.
3. Cut the bread into 1 cm croutons. Heat some more oil in a pan over medium heat. Fry the croutons in batches. Drain on paper towel and season with salt and pepper.
4. Toss the fish, beans, carrots, peas and corn, spinach and rice in a salad bowl. Top with the croutons and serve with your favourite salad dressing.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Bangers and mash with buttery peas is another budget-friendly and delicious recipe of ours!

The post Rice, fish and bean salad with home-made croutons appeared first on MyKitchen.

Inspired by the everyday household’s spice rack, this braised chicken with baby potatoes is the ideal family weeknight dinner.

SERVES 4–6 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the braised chicken
1 chicken
1½ tsp cumin
2 garlic cloves, minced
⅓  cup Dijon mustard
1½ tsp mustard powder
2 cups milk
2 tbsp lemon juice
1 tbsp lemon zest
1½ cups chicken stock
5 sprigs thyme
For the baby potatoes
500 g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves, minced
1 tsp garam masala
½ tsp paprika
½ tsp cayenne pepper

METHOD
For the braised chicken
1. Preheat oven to 200°C.
2. Season the chicken with the cumin as well as salt and pepper.
3. Heat some oil in a pan over medium-high heat. Brown the chicken on all sides. Transfer to a roasting tray.
4. Mix together the remaining ingredients, except the thyme. Pour over the chicken.
5. Add the thyme to the tray, cover with foil and roast for 40 minutes. Remove the foil and roast for another 30 minutes, until cooked through.
For the baby potatoes
1. Toss the potatoes with some oil and place in a roasting tray.
2. Heat some more oil in a pot over medium heat. Fry the mustard and cumin seeds for 1 minute. Then add the remaining ingredients and fry for another minute.
3. Spoon evenly over the potatoes and toss to coat. Roast for 40 minutes, until golden brown and crispy.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

Now that dinner is sorted… What’s for breakfast? How about this family-sized breakfast parfait.

The post Budget-friendly braised chicken with baby potatoes appeared first on MyKitchen.

We used cheaper cuts of chicken along with pearl barley to bulk up this traditional coronation chicken, making it the perfect weeknight dinner for the whole family.

SERVES 4 // COOKING TIME 2 hours 10 min

INGREDIENTS
8 bone-in chicken thighs
Zest and juice of 1 lemon
½ onion, finely chopped
1 bay leaf
1 tbsp curry powder
1 tbsp tomato paste
¼ cup red wine
½ cup water
Pinch brown sugar
1 cup mayonnaise
1 cup plain yoghurt
1 bunch spring onions, thinly sliced and leaves reserved
1 tbsp olive oil
2 cups water
½ chicken stock cube
1 cup pearl barley
½ cup coriander, chopped

METHOD
1. Preheat oven to 180°C.
2. Rub vegetable oil on the chicken and season with salt, pepper and the lemon zest.
3. Heat oil in a pan over medium-high heat. Fry the chicken skin-side down for 8 minutes, until the skin is crisp.
4. Arrange the pieces, skin-side down, in a baking tray and roast for 40 minutes.
5. Heat some oil in a pan over medium heat and fry the onion and bay leaf for 4–5 minutes, stirring occasionally. Add the curry powder and fry for 2 minutes.
6. Add the tomato paste, wine and water and bring to a simmer. Add the lemon juice and brown sugar and season.
7. Mix with the mayonnaise and yoghurt. Return to the pan and reduce the heat Cook for 10 minutes.
8. Cook the barley according to packet instructions.
9. Stir through the spring onion leaves and coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

Have leftover bones from your traditional coronation chicken dinner? Use them to whip up your next weeknight dinner: Bone broth braised lemon chicken with olives!

The post Traditional coronation chicken with pearl barley appeared first on MyKitchen.

Simplify your weekday dinners with ingredients all cooked in one pot – like our traditional trinchado –  to make more time for winding down and relaxation.

Serves 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
1 kg rump or fillet
2 large onions, diced
2 red chillies
1 garlic clove, crushed
1 cup beef stock
1 cup red wine
1 bay leaf, extra for serving
½ cup cream
Salt and pepper to taste
1 sprig fresh rosemary, to serve

METHOD
1. Heat the butter and oil in a heavy-based pan. Seal the steak on each side, depending on your preferred doneness, and set aside to rest.
2. Lower the heat and sauté the onions in the remaining steak residue in the pan. Add 2 tablespoons of water for the onions to turn soft without burning. When the water has evaporated, add the chillies and garlic and cook for about a minute.
3. Add the stock and wine. Bring to a boil and stir continually.
4. Add the bay leaf, and simmer on low heat for 3 minutes.
5. Add the cream and stir through. Cut the steak into strips and add to the sauce.
6. Season the trinchado to taste and serve with a sprig of rosemary.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For something quick and easy, check out our sweet and sour pork pot.

The post Simplify dinner with our one-pot-wonder trinchado appeared first on MyKitchen.

Thai green curry should be part of everyone’s weekday menu. It’s simple, affordable, and oh-so-delicious for the whole family.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
300 g baby potatoes, quartered
2 handfuls green beans, halved
4 baby marrows, sliced
2 tbsp vegetable oil
1 garlic clove, chopped
1 tsp ginger, grated
2 tbsp Thai green curry paste
3 chicken breasts, cut into chunks
400 ml tin coconut milk
2 tsp fish sauce
2 tsp brown sugar
1 tsp lime zest
½ cup basil, for serving

METHOD
1. Place the potatoes in a pot of boiling water. Place over medium heat and cook for 5 minutes. Add the green beans and baby marrows and cook for a further 2–3 minutes until just soft. Drain and set aside.
2. Heat the oil in the same pot over medium heat. Add garlic, ginger and curry paste and stir fry for 1–2 minutes until fragrant.
3. Add the chicken and fry for a further 2 minutes then add the coconut milk fish sauce, sugar and lime zest.
4. Simmer for 4–5 minutes until chicken is cooked right through.
5. Add the potatoes and vegetables back to the pot and stir through the basil leaves. Serve immediately.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

These stuffed spuds with sardines and sour cream are another great addition to your weeknight menu!

The post Classic Thai green curry with new potatoes appeared first on MyKitchen.