Durban Virtual Properties introduces "A Braai" on a Shoestring Budget

One Saturday my boyfriend and I invited 4 of our closest friends over to watch the rugby at our home in Morningside, Durban. Being as aware as we were about the expenses involved in entertaining at home, we took it in turns to prepare inexpensive, tasty meals on a budget as tight as a shoestring.

We alternated our visits on weekends and that particular Saturday was our turn to do the cooking. Because it turned out to be a sweltering hot day, we had no intention of standing over a stove in a boiling kitchen, so we came up with the idea of a braai.

Oh boy, we all know how expensive that can be! BUT...every braai does not necessarily have to contain red meat; boerewors and chops can be SO pricey, and then to still put together some salads - definitely going to make a huge hole in our wallet!

So...putting our thoughts together, we came up with the following:

• Chicken Kebabs
• Vienna Kebabs
• Potato Salad
• Bean Salad
• Garlic Bread

Total  Cost: R87.14

Per Serving: R14.52

Can you believe that for 6 people it cost us just under R90!

Take a look, try it out and ENJOY!

Some of us have most of the necessary ingredients, so there's not that much to go out and buy...

2 chicken breasts
6 chicken viennas
cherry tomatoes
1 green pepper
2 large onions
1 can baked beans
1 can peas (not the processed kind)
6 large potatoes
2 boiled eggs
6 hot dog rolls
2 large lemons
Mayonnaise
1 tsp curry powder
7 cloves garlic
2 tsp parsley, dried or fresh
4 TBSP margarine
salt and black pepper
2 TBSP italian herbs (or any herb of your choice)
12 kebab sticks


Preparation:

•  Peel and cut the potatoes into bite-sized pieces. Cook in salted water (when the water starts to boil, add the eggs and cook for 4-5 minutes).
• Chop 1 onion finely and place into a bowl that will be used for the potato salad.
• Cut the chicken into bite-size chunks - 24 cubes.
• Cut the other onion in quarters and 'peel away' from the inner section (set the inner section aside).
• Cut the green pepper into medium sized pieces.
• Soak the kebab sticks in hot water for a few minutes - this will prevent them from burning on the fire.
• Cut each vienna into 3 pieces.
• Chop all the garlic cloves.

To make the garlic butter:

• Place the margarine, half of the crushed garlic and the parsley in a bowl and mix. Cover and place in the fridge until needed.

To make the marinade for the chicken kebabs:

• Halve the lemons and squeeze the juice into a suitable marinating dish. Add the other half of the garlic and the herbs, mix together with a fork.

To make the chicken kebabs:
(Use 4 pieces of chicken per kebab)

• Thread a piece of chicken, a cherry tomato, a piece of onion and green pepper onto a skewer, do this twice more, ending with a piece of chicken.
• Continue in this way until all 6 kebabs are made.
• Place the chicken kebabs in the lemon marinade and sprinkle with salt and black pepper.

To make the vienna kebabs:
(I used the cheese chicken viennas from Rainbow - they're great!)

• Put one end of the vienna on the skewer, then the tomato and onion (green pepper is optional), add the middle section of the vienna, the tomato and onion, and end with the end of the vienna (doing it this way, keeps the cheese in the vienna).
• Continue in this way until all 6 kebabs are made.
• Place the vienna kebabs on top of the chicken kebabs, cover all 12 kebabs with clingwrap and refrigerate, marinating for 5-6 hours, turning once.

To make the potato salad:

• Add the cooled potatoes to the prepared chopped onion.
• Peel and chop the eggs, keeping 1 egg yellow aside.
• Add the eggs, parsley and mayonnaise to the potatoes and mix together.
• Add pepper if desired.
• Using a sieve and a teaspoon, rub the egg yellow through the sieve, over the potato salad - it looks like finely grated cheese.

To make the bean salad:

• Empty the baked beans and peas into a salad bowl. 
• Taking the inner piece of the onion that has been set aside, slice or chop and add.
• Add the curry powder and 1 heaped tablespoon mayonnaise.
• Mix together, cover and set aside.

To make the garlic bread:
(Having individual garlic rolls are so much better!)

• Make 6 slices in each roll, being careful not to cut right through. 
• Spread the garlic butter inbetween each slice, wrap individually in foil and refrigerate until ready to use.

The kebabs and garlic rolls can be frozen, so if one evening you get home and don't feel like cooking, simply pop them into the oven and grill. (If you really want to splash out, grate some cheese over the garlic rolls before grilling).

HINT:  To cool potatoes:
Instead of leaving your potatoes in a colander to cool down, which can take a while - rather spread them out over newspaper - this helps the moisture evaporate and your potatoes remain firm and not mushy.

Blog 5: Fixing Food Flops

If disaster strikes, don't instantly pitch the failed result into the rubbish bin. This guide to easy remedies and recipes for success will help you fix some common food flops.

I found this article in an old Fair Lady magazine dated February 1990, so sometimes it does pay to have old magazines lying around the house!

If biscuits or squares are over baked

• Crumble and use as a topping over ice-cream or fresh fruit.
• Crush them finely in a food processor, stir in a little melted butter and use the mixture as a base for cheesecake or fridge tarts.

Butter or margarine is too hard

• If room temperature butter is called for in a recipe and the butter is still hard: grate it.
• Or you can microwave it, for example: 125g butter will take 1 minute on 30% power in a 650watt oven.
• If you're making sandwiches and the butter is so hard that it's making holes in the bread, dip the butter knife in a cup of boiling water before spreading.

Cream goes off

• Use instead of milk or other liquid to make pancakes, flapjacks or cakes.
• Can also be used instead of yoghurt in a recipe.

Lettuce is limp

• Revive slightly wilted lettuce by plunging it into chilled water, to which 5ml lemon juice has been added. Spin dry in a salad spinner and refrigerate in an airtight bag or plastic container.

Honey, Marmalade or jam crystallises

• To clear, either microwave for a few minutes on 50% power or boil over low heat with a little lemon juice added.

Poultry overcooks or is dry

• Remove meat from bones and use to make chicken ala king; with a white sauce, sauteed green peppers, mushrooms and onions.
• Use the meat to make toasted sandwiches, add some mayonnaise, salt and pepper, chopped onion and a touch of mustard or chutney.

Rice is sticky

• Take advantage of this by making rice pudding or rice cakes.
• Serve the sticky rice with a stir-fry for an oriental meal.
• It is usually only short or medium-grain rice that becomes sticky.
• If this does happen to long grain rice, rinse it under running cold water and reheat in a colander over a saucepan of simmering water.

Soup or stew is too fatty

• Drop ice cubes or lettuce leaves into the soup or stew briefly and remove - the fat will cling to either of these.
• The fat can also be removed by patting the surface with absorbent paper.
• Alternatively, you can chill the soup or stew overnight in the fridge - the fat will harden and make it easier to remove.

Soup or stew is too thin

• Add grated potato, or a paste of flour and butter to thicken.
• OR, at the last minute, gradually add 1 - 2 egg yolks and a little cream, stirring vigorously.

Soup is too salty

• If your soup is too salty, liquidise the combined ingredients - this may help to absorb the salt.
• You can also add soft white breadcrumbs and parsley or grate in potatoes to draw out the salt.
• Add milk or unsalted stock, if you have some handy. Water could also be added, but you will need extra herbs or spices (no salt!), to adjust the flavour.

Stew or casserole is too salty

• If a stew or casserole is too salty, cut potatoes into large pieces and add to the pot or dish to draw out the salt. Remove the potatoes before serving.
• You could also add small cubes of potatoes and cook until soft, they will absorb any excess salt and stretch the meal.
• Alternatively, place a lump of sugar in a large spoon and leave it in the dish for 20seconds, then remove.

Vegetables that are overcooked

• Puree or mash, add butter or cream and seasonings, and serve as a side dish.
• Overcooked carrots for example, can be pureed with a little butter, orange juice and a pinch of nutmeg, then garnished with strips of orange peel.
• You could also freeze the pureed vegetables and add to soups or stews when needed.

Keep your eyes peeled for more useful tips and hints in and around the house.

Blog 4: No Meat Required!

Stovetop vegetable quiche without pastry: Serves 6


This is a super light meal for those warm summer days: Use any leftovers, or start from scratch....

Ingredients:


4 large eggs, beaten
100ml milk
2 large carrots, cut into julienne strips
1 large onion, sliced
200g green beans, chopped
4 slices cabbage, shredded
2 medium-sized potatoes, halved and thinly sliced
2 cloves garlic
2 thinly sliced tomatoes
1 TBSP oil
1 TBSP margarine
salt and freshly ground black pepper

Total Cost: R30.00

Per serving: R5:00

Method:

• In a vegetable steamer ( if you don't have one, a colander placed in a pot of boiling water can be used), place the green beans, potatoes, carrots, cabbage and the whole garlic cloves.
• Steam for 15 minutes.
• When cooked, remove from the heat and set aside to cool down (spreading the vegetables out over absorbent paper helps rid them of excess moisture and hastens the cooling down process).
• Make a paste from the steamed garlic cloves by using the handle of a butchers' knife and pressing down gently. Beat the eggs together with the milk. Do not add salt to the eggs, this will make the egg mixture watery when cooking.
• Add the garlic paste to the eggs and beat well.
• In a large pan, heat the oil and margarine and gently fry the onions.
• Add the tomatoes and use any herbs and spices of your choice (I used Italian herbs, mixed spice, a dash of paprika and ground black pepper).
• Fry lightly for 3-4 minutes.
• Add the steamed, cooled vegetables and mix through.
• Lastly, pour the egg mixture over the vegetables.
• Reduce the heat, cover and simmer over low heat for 8-10 minutes or until the egg has set.
• Now you can add your salt, according to taste and leave for a further 1 minute. 

SERVE WITH A GREEN SALAD AND CRISPY ROLLS.

DELICIOUS HOT OR COLD.