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ECONOMICAL

HOT POT SPECIALSvital infovital

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Adopting a healthy lifestyle is important for the prevention of

winter diseases. Feeding your family on a tight budget requires

choosing food correctly to ensure a variety of nutrients to

carry out vital functions. Shoprite Checkers will ensure that

you are equipped with economical, tasty recipes this winter

to provide the nutrients your family requires! Try these mouth-

watering Hot Pot specials and see how easy it is to stay healthy

this winter.

Butternut Soup

Serves 4 - 6 people

250 g streaky bacon, chopped

15 ml oil

4 celery sticks, finely sliced

1 large onion, chopped

2 medium butternuts, peeled,seeded and cut into cubes

2 cubes of chicken stock

2 litres boiling water

5 ml mixed spice

10 ml ground cinnamon5 ml salt

fresh cream for garnishing

Method:

1. Cook the butternut cubes until just soft.2. Heat the oil and brown the onion, celery and bacon until

cooked.

3. Add the butternut and simmer for 5 minutes.

4. Dissolve the stock cubes in the boiling water and add to

the soup mixture.5. Add the rest of the ingredients and cook for 20 minutes.

6. Reduce the heat and simmer until the soup has

thickened.

7. Garnish with fresh cream.

8. Serve hot with fresh Portuguese rolls.

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Chuck Wagon Stew

Serves 6 people

1 kg chuck

900 ml stock

1 clove of garlic, crushed

1 level t sugar

1 t Worcestershire sauce

6 carrots, scraped and quartered

3 potatoes, peeled and sliced

105 g flour125 g margarine

1 medium sized onion, sliced

2 level t salt

1/2 t pepper

1 t lemon juice

250 g tiny onions, skinned

250 g tin tomatoes

Method:

1. Cut chuck into 4 cm x 4 cm cubes.

2. Heat the margarine in a heavy casserole, and lightly

brown the meat on all sides.

3. Add the stock, onion, garlic, salt, sugar, pepper,

Worcestershire sauce and lemon juice. Cover and simmervery slowly for 2 hours.

4. Add carrots, onions and potatoes and cook for

20 minutes.

5. Add tomatoes, plus the liquid, and cook for 15 minutes.

Skim off any fat.

6. Blend flour to a smooth paste with a little cold water and

stir into stew.

7. Cook the stew, stirring well, for a further 8 minutes.

8. Serve hot with barley or rice.

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Lamb Curry

Serves 6 - 8 people

1.5 kg stewing lamb, cubed

45 ml oil

2 large onions, chopped

2 cloves of garlic, crushed

30 ml curry powder

1 cup orange juice1/2 cup dry white wine

2 whole cloves

1 whole cinnamon stick

1 green banana, sliced into rings2 large potatoes, peeled

1 small butternut, peeled and cubed

125 g baby marrows, sliced

5 ml salt

freshly ground black pepperchopped coriander leaves for garnishing

Method:

1. Heat a tablespoon of the oil and brown the meat.

2. Remove from the pot and season.

3. Heat the rest of the oil and fry the onions and the garlic.

4. Add the curry powder and the orange juice and simmer

for 5 minutes.

5. Add the wine and simmer until the wine cooks. Reduce

the heat.

6. Add the cloves, cinnamon, fruit, vegetables and the

seasoning.7. Return the meat to the pot and cover. Simmer for

45 minutes until the meat is tender and the vegetables

are soft.

8. Garnish with freshly chopped coriander leaves.

9. Serve with savoury rice.

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Chicken Hotpot

Serves 4 - 6 people

1 large chicken, cut into portions

30 ml oil

2 large onions, finely chopped

3 large cloves of garlic, crushed

250 g mushrooms, sliced

2 ml paprika

5 ml dried mixed herbs

1 packet of white onion soup

1/2 cup water

1/2 cup apple juice

1/2 bunch of carrots, peeled and cut into rings

1 stick of celery, finely chopped

4 potatoes, peeled and cut into wedges5 ml salt

freshly ground black pepper

Method:

1. Heat the oil and brown the chicken portions on bothsides.

2. Remove from the pot and fry onions, garlic, mushrooms

and paprika.

3. Add the soup powder and mixed herbs and stir to mix

well.

4. Add water and apple juice and heat until mixture

thickens and cooks. Replace the chicken portions.

5. Place the carrot rings and celery on top of the chicken

and spread it evenly.

6. Season with salt and pepper and a stick of cinnamon.

7. Dot with pieces of butter and close the pot to simmer until

the vegetables are tender. ( 75 minutes)

8. Do not mix before serving the dish.

9. Serve with cooked rice.

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Chilli Con Carne

Serves 6 - 8

45 ml oil

2 onions, chopped roughly2 garlic cloves, chopped

2 green peppers, chopped

1 kg beef mince

10 ml chilli flakes

5 ml cumin

10 ml salt

2 x 400 g tins chopped tomatoes

2 x 400 g tins sugar beans

125 ml tomato sauce

Method:

1. Heat oil in large pot, fry onions, green peppers and garlic

for a few minutes.

2. Add mince, stir with fork to remove lumps, fry until slightly

brown.

3. Add chilli flakes, cumin and salt, tomatoes and tomato

sauce.

4. Bring to a boil and simmer slowly for one hour, without lid,

until sauce thickens.

5. Stir often. Five minutes before the end of the cooking time,

add the beans.

6. Serve with rice, chopped cucumber, tomato and gratedcheese.

Should you have any comments on our range of

consumer leaflets, please write to Sarita van Wyk at:

Shoprite Checkers Communications Department,

PO Box 215, Brackenfell 7561

www.shoprite.co.za