28 GSCENE
CHARLIE’S
KITCHEN
BY CHARLIE NYEREYEGONA
CHARLIE’S RECIPES OF THE MONTH
Here’s wishing you all a happy, safe and
prosperous New Year! January is always a time
for budgeting after the expense of the festive
season, so here are some simple, delicious
winter favourites of mine that won’t break the
bank. Enjoy!
MACARONI CHEESE
Ingredients: (serves 4)
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1 packet rigatoni (the tube like pasta)
3 tbsp butter
• 3 tbsp flour
1 tbsp French mustard
• 3 cups milk
1/2 cup white onion (finely diced)
8 vine-ripened tomatoes (roughly chopped)
Handful of fresh basil (tear the leaves don’t
cut them to prevent bruising) or rosemary
• 1/2 tsp paprika
• 1 large egg
• 1 block finely grated mature cheddar
(or other firm cheese)
• Salt & pepper to taste
Method: Preheat oven to 180c. In a large pot
of boiling, salted water cook the pasta for
about 20 minutes until firm but not soggy.
Drain and set aside. Meanwhile gently melt
the butter in a saucepan over a low heat and
whisk in the flour, mustard and paprika until
you form a smooth paste. Stir in the milk,
onion and paprika and simmer for 10 minutes.
Remove from the heat and whisk in the egg.
Be careful not to scramble it. If you do don’t
panic it will just add extra texture to the
finished dish! Stir in half the cheese. Season
with salt and pepper. Butter a large casserole
or oven proof dish. Place a layer of pasta on
the bottom of the dish, sprinkle over
tomatoes and basil and coat generously with
cheese sauce. Continue layering until all
pasta, tomatoes, basil and cheese sauce is
used. Sprinkle over remaining cheese and bake
in the oven for about 25 minutes until cheese
on top is golden brown. Allow to rest for 5
minutes, then serve with your favourite bread.
ROASTED STUFFED PEPPER
Ingredients: (serves 4)
• 4 large bell peppers (mixed colours, seeded,
halved lengthwise)
• 3 tomatoes, (peeled, coarsely chopped)
• 500g lean ground beef mince
• 4 slices smoked back bacon (roughly chopped)
• 1 large onion (finely diced)
• 150g cooked rice (or Tilda ready cooked)
• 1 tbsp tomato puree
• Good shake of Worcestershire sauce
• 1 tsp sunflower oil
• Olive oil
• Handful fresh oregano
• 200g fresh mozzarella (cut in large chunks)
• Salt & pepper to taste
Method: Preheat the oven to 200c. In a large
frying pan heat the sunflower oil over a
medium heat, add the onions and brown.
Meanwhile brush the peppers inside and out
with the olive oil and place in a roasting dish
in the oven for 20 to 25 minutes until the
skins start to slightly blacken. Add the minced
beef and brown. Stir in the tomato purée,
Worcestershire sauce and tomatoes, mix well
and add the rice. When the peppers are ready,
stuff with the mixture. Sprinkle over some
oregano and top with chunks of mozzarella
cheese. Return to the oven and bake for five
minutes until cheese starts to melt. Serve
immediately (two halves per person) with a
large glass of Sauvignon Blanc. Enjoy!
PAN-FRIED MACKEREL WITH GOAT'S CHEESE,
BEETROOT & WARM RASPBERRY VINAIGRETTE
Ingredients (serves 2)
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2 fresh whole beetroots
1 mackerel fillet per person
Savoy cabbage
2 ready made potato rosti per person
1 creamy soft goat’s