A potluck is the best way to host a lunch for a big crowd on a budget.
It’s my favourite way to entertain guests because a) it’s cheap and b) the host doesn’t have to take care of all the cooking.
For those who don’t know, a potluck is where everyone makes at least one main dish or two side dishes (depending on the number of people) and all the dishes are brought together and shared amongst everyone, like a bring and share.
One of the things I missed the most during the hard lockdown was dining with my friends.
About three years ago my chommies and I started our own little monthly potluck club where we would come together one Sunday in a month and have a lekker lunch.
So this weekend we’re bringing back the potluck (while observing Covid-19 regulations) and celebrating my best friend’s birthday.
With so many people having either lost their jobs or forced to take salary cuts, a gooi-gooi style lunch is a perfect way to entertain guests.
Another thing I love about potlucks is that it allows everyone to experiment.
And since you only have to make one large dish, people usually don’t mind splurging a little.
A buffet is set up and when the clock strikes lunchtime then it’s time to dig in.
I guarantee your plate will look like Christmas came early with all the lekker, yet simple meals.
With my friends, there are always leftovers and since you already have your own bak you don’t have to skarrel for a botter bakkie.
Here a few potluck suggestions you can try with your mense.
600g tenderised steak chopped in small pieces or a good quality steak mince
1 large finely chopped onion
3 grated garlic cloves
2 large chopped carrots
2 pieces of chopped celery stalks
½ chopped red pepper
½ cup of peas
Salt and pepper to taste
1 tsp paprika
1 tbsp tomato paste
2 tbsp Bisto granules dissolve in a cup of water
For the mash potatoes
½ kg of potatoes cooked in water until soft
Dollop of butter
1 tsp garlic powder to flavour the mash
¼ tsp of salt
Sauté onion in a little oil until golden brown.
Add all other ingredients except for the peas and Bisto sauce and cook until steak is tender about 45 minutes / steak mince about 30 minutes.
Add peas and Bisto sauce and cook for further 5 minutes.
Transfer to oven proof dish and top with mashed potatoes.
Bake at 190°C for about 30 minutes.
Recipe from: Cape Malay Cooking and Other Delights
Serve with meal of your choice
2 cups cooked rice
add 1 tablespoon of egg yellow food colouring and toss through rice, gives a tri-colour rice
2 onions chopped up
2 tablespoons oil
2 bay leaves
Half a small carrot grated
Small piece of cucumber cut into pieces
1 beef block
Salt to taste if preferred (I did not add any seasoning as beef block is salty too)
Add oil to the pan and add onions, bay leaves and cook until translucent and a little brownish in colour.
Add carrots and cucumber bits, add your beef block and allow to simmer away for 10 minutes.
Add your cooked rice and simmer for 5 minutes and you’re done!
Recipe from: Colleen’s home made cooking
1kg sliced pumpkin or butternut
1 cup white sugar
1 teaspoon cinnamon
½ cup melted butter
Mix the sugar and cinnamon with the melted butter.
Place pumpkin or butternut in a flat roasting pan and pour the butter mixture over.
Bake at 180°C until the butternut is soft, but still firm.
Recipe by: Colleen’s Home Made Cooking
Oven BBQ chicken and potatoes
10 pieces of cleaned & washed chicken portions
5 potatoes cut into halves
Lightly sprinkle salt on chicken & potatoes & then coat with bbq spice and put into oven roasting pan and bake @180 deg for 1 hr or until chicken is brown and done...
Recipe: Colleen's Home Made Cooking
Feriel Sonday’s braised tenderised steak with veggies couscous and avo salad
Braised tenderised steak
1kg Tenderised steak
Robertson steak and chop spice
Riobertson Braai Mix spice and Peri Peri
mix all well together.
Fry steak on both sides in oil and close with a lid
Add more water if needed.
Cook until soft and succulent.
Add 2 sliced red onions and Worcheshire sauce.
Cook further until onions thickens the sauce.
Serve with veggies Couscous
Couscous with veggie stirfry
1 cup couscous
2 and a half cups of boiling water
1 teaspoon fine salt
2 tablespoons extra virgin olive oil
1 teaspoon dried origanum herb
Mix all together in a dish with a lid, set aside
Braise 1 red onion and 3 chopped fresh garlic in a griddle pan.
Add 1 cup hawaii stir fry veggies
Add salt to taste and black ground pepper
Stirfry until veggies are tender and mix couscous and stir until heated.
Recipe: Feriel Sonday