MAKE THE CIRCLE BIGGER - Spread the love and feed the fam with these budget holiday dishes

IT’S that time of year when reality catches up with us. 

Term 4 has ended, schools are closing, and the festive chaos begins. 

Oom se dogter, your brother’s son, and the cousins from your mom’s side are all coming to spend the holidays with you. 

And as you know, December means a full house. 

Family travels from all over, walk in with suitcases, and you already know what that means. The fridge opens and closes. 

At quarter to we’re having chips, at ten past we’re having biscuits, and every time you blink, a little voice whispers: “We are hungry”.

Just like me, I know you love your family to bits. 

We all want the festive vibe, the gees, and to lag until your insides hurt. 

But when the cupboards start getting empty, you can’t help but wonder… When are they going back home? 

And that is exactly why today I’m sharing budget-friendly dishes that stretch to feed a crowd, use minimal ingredients and taste like you spent the whole day in the kitchen, even when you didn’t.

And while we’re talking about the chaos of holidays, visitors and full houses, there is another elephant in the room we can’t ignore. 

I’ve heard so many people talking about this, sharing their views and expressing how strongly they feel. 

The emphasis is always on how important it is to send children to relatives for the holidays with something, not empty handed. 

Ouch. My stand is unclear, once again. But let’s wrap it up: if you’re able to send your children with something, please be kind enough to do so. 

Trust me, we all feel the pinch.

Flipping the coin, if you’re unable to send your children with anything, and you’re the aunt being visited, if you have something, please open that door with an open heart. 

It can’t be easy sending a child without anything, but going back to basics, we know it takes a village to raise a child. 

And right now is one of those times when the village comes together to make the festive season memorable.

Big Family Beef and Vegetable Pie (see main image)

Ingredients (Serves 8-10, can stretch to 12-14)

1kg cheaper beef cuts or minced beef

4 medium potatoes, diced

3 carrots, diced

1 cup peas

2 onions, chopped

3 cloves garlic, minced

1 cup canned tomatoes or tomato paste

2 tsp mixed herbs

Salt and pepper to taste

1 large sheet shortcrust or puff pastry

Method

Preheat the oven to 180°C. 

In a large pot, brown the beef and then add the onions and garlic, cooking until soft. 

Stir in the diced potatoes, carrots, canned tomatoes, herbs, salt, and pepper, and simmer for 20-25 minutes until the vegetables are tender. 

Transfer the mixture to a large baking dish and cover with the pastry, sealing the edges and cutting small slits on top to release steam. 

Bake for 30-35 minutes until the pastry is golden brown. 

To stretch the dish, add extra potatoes or carrots, or replace half the beef with lentils or beans. 

Serve with rice, bread, or salad for extra portions.

Pilchard and Vegetable Rice

Ingredients (Serves 8-10, can stretch to 12-14):

3 cups rice

2-3 cans pilchards in tomato sauce

2 onions, chopped

2 peppers, chopped

2 carrots, diced

1 cup peas

1 cup tomato sauce

1-2 tsp mild spices (paprika, curry powder, or mixed herbs)

Salt and pepper to taste

Method

In a large pot, sauté the onions, peppers, and carrots until slightly soft. 

Add the rice and stir to coat in the vegetables and spices. Pour in enough water according to the rice packet instructions, and then add the tomato sauce and drained pilchards. 

Stir gently to combine and cover the pot. Cook over low heat until the rice is tender and all liquid absorbed, about 20-25 minutes. 

Add the peas during the last five minutes of cooking.

To stretch the dish, increase the quantity of rice and vegetables or add a can of beans for extra bulk.

Big Pot Chakalaka and Sausages

Ingredients (Serves 8-12, can stretch to 15)

1 kg sausages (cheaper cuts or bulk packs)

2 cups chakalaka (store-bought or homemade)

2 onions, chopped

2 tomatoes, chopped

2 peppers, chopped

1-2 tsp curry powder

Salt and pepper to taste

Method

Slice the sausages and brown them in a large pot over medium heat. 

Remove sausages and set aside, then sauté onions, tomatoes, and peppers until soft. 

Stir in the curry powder and cook for 1-2 minutes to release the flavour. 

Return the sausages to the pot, add the chakalaka, and stir to combine.

Cover and simmer for 15-20 minutes so the flavours meld.

To stretch the dish, add extra vegetables, beans, or serve with pap or rice to feed more people.