THRIFTY MEALS

Banish the mid-month blues with these inexpensive combos

- TUMELO MUSHI-SEBOPA

CHICKEN GIZZARDS POT

Serves: 4
Prep Time: 30 mins Ingredients

3 T sunflower oil
600 g chicken gizzards, cleaned
1 T Cajun spice
2 tsps chicken spice
1 onion, finely chopped
2 cloves garlic, crushed
1/2 red pepper, finely chopped
2 sprigs origanum, chopped
2 sprigs thyme, chopped
1 cup chicken stock
1/4 cup semi-sweet white wine

Method

1. In a large saucepan heat oil and brown gizzards. Season with spices and fry for another 3 minutes, stirring. Remove and set aside in a warm place.

2. In the same saucepan, add 1 T oil (if necessary), onion, garlic, and red pepper, origanum and thyme. Sauté for about 5 minutes until red pepper is soft, reducing heat. Return the gizzards to the saucepan and add chicken stock and wine. Cook on medium heat until liquid has reduced and thickened. Serve with fresh crispy bread or rolls.

SPINACH AND KALE EGG POT

Serves: 4
Prep Time: 15 mins Ingredients

3 T sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
1 bunch spinach, chopped
1 bunch kale, chopped
1/2 cup sundried tomatoes, chopped
1/4 cup vegetable stock
4-6 eggs
Sea salt and freshly ground black pepper to taste

Method