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HMR RECIPES


INDEX BREAKFAST

1. Individual Breakfast Quiches (Crustless) Variation: Traditional Quiches 2. Breakfast Wrap Variation: Vegetarian Breakfast Wrap 3. Potato Croquettes Variation: Potato & Cheddar Croquettes Variation: Chilli Cheddar Potato Croquettes Variation: Peppadew® & Mozzarella Potato Croquettes 4. Sausage Croquettes 5. Sausage & Pap Croquettes 6. Pap Croquettes Variation: Pap & Cheese Croquettes Variation: Chilli & Cheese Pap Croquettes Variation: Peppadew® & Mozzarella Pap Croquettes 7. Scotch Eggs Variation: Traditional Scotch Eggs 8. Vetkoek with Savoury Mince 9. Sausages in Tomato Sauce 10. Sausages in Chakalaka Sauce 11. Chakalaka Baked Beans 12. Cheese & Bacon Savoury Muffins Variation: Spinach & Feta Savoury Muffins Variation: Butternut & Feta Savoury Muffins 13. Cheese & Corn Savoury Muffins 14. Crumpets with Bacon & Maple Syrup Variation: Berry Crumpets 15. Blueberry Muffins Variation: Strawberry/Mixed Berry Muffins Variation: Blueberry White Chocolate Muffins Variation: Blueberry Crumble Muffins

SALADS 1. Sweet & Sour Chicken Salad with Roasted Vegetables Variation: Thai Beef Salad 2. Baby Potato Salad Variation: Sriracha Baby Potato Salad Variation: Honey & Mustard Baby Potato Salad Variation: Garlic & Herb Baby Potato Salad Variation: Baby Potato & Bacon Salad 3. Baby Potato Tuna Salad 4. Coleslaw Salad Variation: Corn Slaw Salad Variation: Coleslaw & Chicken Salad Variation: Sriracha Coleslaw Salad 5. Roasted Vegetable Pasta Salad 6. Roasted Butternut & Lentil Salad Variation: Butternut & Chickpea Salad 7. Pea & Green Pepper Pasta Rice Salad Variation: Pea & Bacon Pasta Rice Salad 8. Rice Salad Variation: Moroccan Couscous Salad Variation: Tuna Rice Salad

9. Tuna Risoni Pasta Salad Variation: Garlic & Herb Tuna Risoni Pasta Salad 10. Four Bean Salad Variation: Herbed Bean Salad 11. Lightly Curried Samp & Bean Salad 12. Samp & Bean, Butternut & Feta Salad 13. Ham, Sweetcorn & Pea Pasta Salad Variation: Spanish Chorizo & Corn Pasta Salad 14. Three Cheese Pasta Salad Variation: Three Cheese & Bacon Pasta Salad 15. Tuscan Chicken Pasta Salad Variation: Ranch Chicken Pasta Salad 16. Curry Peach Pasta Salad Variation: Chicken & Mango Curry Pasta Salad 17. Garlic & Herb Greek Pasta Salad Variation: Mediterranean Pasta Salad 18. Garlic & Herb Vegetable Pasta Salad 19. Roasted Vegetable & Risoni Pasta Salad Variation: Chicken & Vegetable Risoni Pasta Salad 20. Green Bean & Bacon Pasta Salad in Herb Dressing Variation: Green Bean & Bacon Pasta Salad in Creamy Dressing Variation: Green Bean & Bacon Pasta Salad in Sweet & Sour Dressing 21. Roasted Butternut & Biltong Salad Variation: Roasted Butternut, Biltong & Feta Salad Variation: Roasted Butternut, Biltong & Blue Cheese Salad Variation: Roasted Butternut, Bacon, Feta & Baby Spinach Salad 22. Corn Salad with Lime & Sriracha 23. Sriracha Salad Dressing

SOUPS 1. 2. 3. 4.

Beef & Lentil Soup Beef & Country Vegetable Soup Beef & Mixed Bean Soup Biltong Soup Variation: Biltong & Blue Cheese Soup Variation: Spicy Biltong Soup Variation: Bacon & Mushroom Soup 5. Chicken & Vegetable Soup Variation: Chicken & Chorizo Soup 6. Chicken, Noodle & Sweetcorn Soup Variation: Thai Chicken Noodle Soup 7. Butternut Soup 8. Butternut, Chickpea & Coriander Soup with Coconut Milk 9. Chunky Vegetable Soup 10. Creamy Broccoli Soup Variation: Broccoli & Blue Cheese Soup Variation: Broccoli & Feta Cheese Soup 11. Sweet Potato Soup Variation: Curried Sweet Potato, Carrot & Coriander Soup 12. Potato, Leek & Bacon Soup Variation: Potato, Leek & Chicken Soup Variation: Bacon & Blue Cheese Soup 13. Minestrone Soup


14. Mixed Bean & Country Vegetable Soup 15. Pea & Ham Soup 16. Creamy Mushroom Soup Variation: Creamy Chicken & Mushroom Soup 17. Tomato Soup Variation: Tomato, Chorizo, Pea & Risoni Pasta Soup Variation: Tomato, Bacon, Pea & Risoni Pasta Soup 18. Tuna Soup Variation: Tuna & Corn Chowder INSTANT SOUPS 19. Instant Creamy Chicken Soup Variation: Roast Chicken Soup Variation: Chicken & Corn Soup 20. Chicken Noodle Soup 21. Instant Minestrone Soup Variation: Tomato & Meatball Minestrone Soup 22. Chicken & Butter Bean Minestrone Soup 23. Italian Vegetable Soup 24. Instant Hearty Beef Soup 25. Meaty Vegetable Soup 26. Rich Beef Soup 27. Instant Rich Oxtail Soup Variation: Cabbage & Oxtail Soup 28. Mushroom & Lentil Soup 29. Chunky Oxtail Soup

QUICHES & PIES QUICHES 1. Short Crust Pastry 2. Chicken & Mushroom Quiche (Crustless) 3. Savoury Mince Quiche (Crustless) 4. Vegetable Medley Quiche (Crustless) 5. Chicken & Mixed Peppers Quiche (Crustless) 6. Spinach & Feta Quiche (Crustless) Variation: Butternut & Feta Quiche (Crustless) 7. Tuna & Corn Quiche (Crustless) Variation: Thai Tuna, Corn & Coriander Quiche (Crustless) 8. Tomato & Basil Quiche (Crustless) PIES 9. Pilchard Fish Pie Variation: Hake Fish Pie 10. Tuna Pie Variation: Tuna & Corn Pie 11. Chicken & Mushroom Pie Variation: Chicken & Bacon Pie 12. Creamy Beef Pie Variation: Creamy Lamb Pie Variation: Creamy Game Meat Pie 13. Hungarian Beef & Vegetable Pie Variation: Tomato, Beef & Vegetable Pie Variation: Hungarian Game Meat & Vegetable Pie 14. Cheese Puff 15. Cheese & Corn Puff 16. Chilli Popper Puff 17. Biltong Puff Variation: Spicy Biltong Puff

18. Cheese Burger Pie 19. Spinach & Feta Pie 20. Ham/Bacon & Cheese Pie Variation: Salami & Cheese Pie Variation: Russian & Cheese Pie 21. Cheese & Steak Pie 22. Cornish Pie 23. Meaty Pot Pie 24. Chicken Mayo Pie 25. Chicken & Broccoli Pie Variation: Creamy Chicken & Mushroom Pie 26. Roast Chicken Pie 27. Pepper Steak Pie 28. Steak Pie 29. Prego Steak Pie 30. Beef & Onion Pie 31. Steak & Kidney Pie 32. Guinness® Steak Pie 33. Spare Rib Pie 34. Lamb & Mint Pie 35. Standard Sausage Roll 36. Homestyle Sausage Roll Variation: Chicken Sausage Roll 37. Thai Chicken Curry Pie 38. Bobotie Pie 39. Curry Mince Pie 40. Butter Chicken Pie 41. Curry Steak Pie 42. Vegetable Curry Pie 43. Mutton Curry Pie

WRAPS & SANDWICHES WRAPS 1. Roasted Vegetable Wrap Variation: Creamy Roasted Vegetable Wrap Variation: Roasted Vegetable & Chicken Wrap 2. BBQ Beef Wrap Variation: Prego Steak Wrap 3. Italian Meatball Wrap Variation: Lamb Meatball Wrap 4. Tuna Salad Wrap 5. Deli Club Wrap 6. Crumbed Sweet Chilli Chicken & Avo Wrap Variation: Crumbed Honey & Mustard Chicken & Avo Wrap 7. Crumbed Sweet Chilli Calamari Wrap Variation: Crumbed Creamy Calamari Wrap 8. Crumbed Hawaiian Chicken Wrap Variation: Crumbed Hawaiian Beef Wrap Variation: Spicy Crumbed Chicken Wrap Variation: Sriracha Crumbed Chicken Wrap 9. Greek Lamb & Mint Wrap 10. Thai Beef Wrap 11. Chicken Caesar Wrap SANDWICHES 12. Honey & Mustard Roast Chicken Sandwich 13. Asian Chicken Sandwich 14. Italian Grilled Cheese Sandwich


15. Tuna Melt Sandwich 16. Bacon, Lettuce & Tomato Sandwich Variation: Bacon & Sriracha Sandwich 17. Toasted Pulled Pork & Creamy Ranch Slaw Sandwich 18. Coronation Chicken Sandwich

POULTRY 1. Crumbed Chicken 2. Breaded Chicken Variation: Spicy Chicken Pieces 3. Crumbed Chicken Schnitzels 4. Crumbed Chicken Strips 5. Chicken Strips Variation: Spicy Chicken Strips Variation: Crispy Sriracha Chicken Strips 6. Chicken Stew 7. French-Style Chicken Stew 8. Creamy Chicken Casserole 9. Chicken Pot Pie Variation: Farmhouse Chicken Pie 10. Chicken a la King 11. ‘Dirty’ Rice with Chicken 12. Mediterranean Tomato Chicken Casserole 13. Original Chicken Cakes 14. Thai Chicken Cakes 15. Crumbed Chicken Cakes Variation: Mixed Vegetable Burgers 16. Roast Chicken 17. Garlic & Herb Baked Chicken Variation: Cape Red Baked Chicken Variation: Honey & Mustard Baked Chicken 18. Chicken & Broccoli Bake Variation: Chicken, Broccoli & Blue Cheese Bake 19. Spinach & Feta Stuffed Chicken Fillets Variation: Spinach & Feta Stuffed Beef/Pork Roll 20. Spinach, Bacon & Ricotta Stuffed Chicken Fillets Variation: Spinach, Bacon & Ricotta Stuffed Beef Roll 21. Sundried Tomato, Mozzarella & Coriander Stuffed Chicken Fillets Variation: Sundried Tomato, Mozzarella & Coriander Stuffed Beef/Pork Roll 22. Peri-Peri Chicken Livers Variation: Peri-Peri Chicken Livers with Bacon Variation: Peri-Peri Lamb Livers 23. Sticky Plum & Cherry Glazed Chicken 24. Glazed Duck Breasts

BEEF/LAMB BEEF 1. Crumbed Beef Schnitzels 2. Crumbed Beef Strips 3. Cottage Pie Variation: Cottage Pie with Butternut Mash Variation: Cottage Pie with Sweet Potato Mash Variation: Mince Hot Pot 4. Cottage Pie with Rosti Topping 5. Beef Stroganoff

6. Savoury Meatballs & Gravy Variation: Savoury Meatballs in Cape Red Sauce Variation: Savoury Meatballs in Peri-Peri Sauce 7. Marrakesh Meatballs 8. Hungarian Goulash 9. Slow Roasted Beef Variation: Slow Roasted BBQ Beef Variation: Slow Roasted Smokey Beef 10. Beef Roast 11. Corned Beef 12. Beef Tongue 13. Chipotle, Cherry & Lime Beef Short Rib Variation: Chipotle, Cherry & Lime Pork Chops LAMB 14. Irish Hot Pot Variation: Garlic & Rosemary Hot Pot 15. Roast Leg of Lamb 16. Roast Lamb Shanks Variation: Lamb Ragu Pasta Sauce 17. Hearty Beef/Lamb Stew 18. Classic Brown Beef/Mutton Stew with Root Vegetables Variation: Beef & Butter Bean Stew Variation: Slow Cooked Meaty Casserole Variation: Chicken & Vegetable Casserole Variation: Waterblommetjie Bredie 19. Traditional Tomato Bredie 20. Moussaka 21. Lamb & Vegetable Potjie Variation: Game Meat & Vegetable Potjie Variation: Beef & Vegetable Potjie 22. Tomato Stew 23. Rack of Lamb

PORK 1. Pork Cottage Pie 2. Pork Kebabs 3. Sweet & Sour Pork Variation: Sweet & Sour Pork with Noodles 4. Crumbed Pork Schnitzels Variation: Crumbed Pork Strips Variation: Crumbed Pork Chops 5. Pork Kassler Chops with Pineapple Rings 6. Sticky Pork Rashers 7. Slow Roasted Pork Belly 8. Pork Banger Stew Variation: Pork Banger & Apple Stew 9. Chipotle Pulled Pork Variation: Sriracha Pulled Pork Variation: Pulled Pork & Mango Tacos 10. Smokey Sticky Ribs 11. Honey & Mustard Pork Chops 12. Pork Gammon Roast with Plum & Cherry Flavoured Glaze 13. Pork Roast 14. Stuffed Pork Belly 15. Pickled Pork Roast with Plum & Cherry Flavoured Glaze


FISH & SEAFOOD FISH 1. Pilchard Red Curry 2. Mediterranean Tomato & Pilchard Casserole 3. Fisherman’s Pie Variation: Fisherman’s Pie with Puff pastry 4. Pilchard Stuffed Potatoes Variation: Tuna Stuffed Potatoes 5. Tuna and Corn Burgers 6. Tuna Balls in Tomato Sauce 7. Tuna Pie 8. Grilled Fish with Garlic & Herb Sauce Variation: Lemon & Herb Grilled Fish Variation: Sweet Chilli Grilled Fish 9. Baked Fish with Garlic & Herb Sauce Variation: Lemon & Herb Baked Fish Variation: Sweet Chilli Baked Fish 10. Battered Fish 11. Original Fish Cakes 12. Crumbed Fish Cakes 13. Thai Fish Cakes Variation: Thai Vegetable Burgers 14. Pilchard Fish Cakes 15. Tuna Fish Cakes SEAFOOD 16. Battered Calamari 17. Cajun Calamari with Tartar Dipping Sauce 18. Seafood Paella Variation: Chicken & Chorizo Paella

GAME MEAT 1. Braised Game Meat Casserole Variation: Cape Red Game Meat Casserole 2. Game Meat Bobotie 3. Game Meat Goulash with Tagliatelle Variation: Game Meat Goulash with Bacon & Brown Mushrooms 4. Game Meat Savoury Meatballs & Gravy Variation: Sweet & Saucy Meatballs 5. Game Meat Stir-fry 6. North African Aromatic Stew 7. Game Meat Stroganoff 8. Game Meat, Butternut & Sweet Potato Curry 9. Creamy Tomato Game Meat Curry 10. Game Meat Pot Pie

CURRIES & ROTIS CURRIES 1. Bobotie 2. Chicken Breyani Variation: Lamb/Beef Breyani Variation: Chicken Akhni 3. Vegetable Breyani 4. Chicken Curry 5. Curry Mince

6. 7. 8. 9.

Vegetable Curry Rogan Josh Curry with Tomato Sambal Red Curry Butter Chicken Curry Variation: Vegetable Butter Curry Variation: Beef/Lamb Butter Curry 10. Beef/Lamb & Vegetable Curry 11. Pork Curry 12. Butter Curry Chicken Portions Variation: Butter Curry Chicken Wings 13. Baked Bobotie Pancakes 14. Thai Butternut & Chicken Red Curry ROTIS 15. Curried Pumpkin & Aubergine Roti 16. Curried Vegetable & Chickpea Roti 17. Lightly Curried Chicken Roti Variation: Lightly Curried Fish/Seafood Roti 18. Mildly Curried Lamb Roti 19. Hot Curried Beef Roti

PASTA & BAKES 1. Beef Lasagne Variation: Tuna Lasagne 2. Chicken Lasagne 3. Roast Vegetable Lasagne 4. Spinach & Feta Lasagne Variation: Spinach & Ricotta Lasagne Variation: Butternut & Feta Lasagne 5. Vegetarian Moussaka Bake 6. Spaghetti Bolognaise Variation: Penne Bolognaise Variation: Pilchard Spaghetti Bolognaise 7. Spaghetti with Beef Meatballs in Tomato & Herb Sauce Variation: Spaghetti with Chicken Meatballs in Tomato & Herb Sauce 8. Macaroni & Cheese Variation: Macaroni & Cheese with Bacon 9. Vegetable Macaroni & Cheese Variation: Roasted Vegetable Macaroni & Cheese 10. Smokey BBQ Pork & Vegetable Pasta 11. Bacon Carbonara Pasta Variation: Chicken Carbonara Pasta Variation: Alfredo Pasta 12. Chicken, Spinach & Mushroom Fusilli 13. Tuna & Sweetcorn Pasta Bake 14. Chicken Chow Mein 15. Savoury Pancake Bake

VEGETABLES, SIDES & SAUCES VEGETABLES & SIDES 1. Broccoli & Cauliflower Au Gratin Variation: Broccoli & Cauliflower Au Gratin with Almonds 2. Broccoli & Butternut Bake 3. Green Bean, Mushroom & Bacon Bake


Variation: Green Bean, Mushroom & Feta Bake 4. Roasted Vegetables Variation: Roasted Vegetables with Roasted Garlic & Feta 5. Curried Pumpkin with SautĂŠed Onions 6. Butternut Mash Variation: Pumpkin Mash Variation: Butternut & Carrot Mash 7. Chakalaka Cabbage 8. Gem Squash with Tomato Vegetable Medley Variation: Gem Squash with Savoury Mince 9. Creamed Spinach Variation: Creamed Spinach & Feta 10. Savoury Rice Variation: Savoury Rice with Peppers & Mushrooms 11. Sweetcorn Fritters Variation: Bacon & Cheddar Fritters 12. Pumpkin Fritters Variation: Butternut Fritters Variation: Pampoen Poffertjies 13. Pumpkin Tart Variation: Butternut Tart Variation: Sweetcorn Tart Variation: Roast Vegetable Tart Variation: Marmite Tart Variation: Cheesy Marmite Muffins 14. Hash Brown 15. Potato and Bacon Sosaties Variation: Honey & Mustard Potato & Bacon Sosaties Variation: Sweet Chilli Potato & Bacon Sosaties 16. Instant Mash Potato & Gravy Variation: Instant Onion Mash Variation: Bacon & Cheddar Mash Potatoes 17. Roast Potatoes Variation: Spicy Roast Potatoes 18. Seasoned Potato Wedges Variation: BBQ Seasoned Fried Chips Variation: Sriracha Seasoned Wedges Variation: Crispy Potato Wedges 19. Potato & Chutney Bake 20. Potato & Butternut Bake Variation: Potato, Butternut & Spring Onion Bake Variation: Potato, Butternut & Chicken Bake 21. Potato, Spinach & Feta Bake 22. Potato & Mushroom Bake Variation: Potato & Ham/Bacon Bake Variation: Potato, Mushroom & Onion Bake 23. Hungarian Vegetable Bake Variation: Hungarian Butternut Bake 24. Cabbage & Bacon Bake Variation: Cabbage, Bacon & Parmesan Bake 25. All Purpose Stuffing Variation: Sausage Stuffing 26. Bacon & Cranberry Stuffing

Variation: Sriracha Cheese Sauce 31. Brown Gravy 32. Tomato & Onion Relish Variation: Butter Beans Baked in Tomato & Parsley Sauce Variation: Chicken Casserole Variation: Boerie Roll Variation: Baked Bean & Bacon Sauce 33. Chakalaka Relish Variation: Chakalaka Boerie Roll Variation: Chakalaka Meatballs 34. Peri-Peri Relish Variation: Hot & Spicy Boerie Roll 35. Demi-Glace 36. Garlic & Thyme Demi-Glace 37. Mint Demi-Glace 38. Granadilla Demi-Glace 39. Ginger & Honey Demi-Glace 40. Red Wine Demi-Glace Variation: White Wine Demi-Glace 41. Honey & Mustard Demi-Glace 42. Mushroom Demi-Glace 43. Star Anise Demi-Glace 44. Rooibos Demi-Glace 45. Orange Demi-Glace

SAUCES 27. Mushroom Sauce 28. Pepper Sauce Variation: Black Pepper Sauce 29. White Sauce 30. Cheese Sauce

1. Reduced Meat Savoury Mince Variation: Mince filled Baked Potatoes 2. Reduced Meat Curry Mince Variation: Vetkoek with Curry Mince

CARB CONSCIOUS 1. 2. 3. 4. 5. 6.

Thai Green Curry Cottage Pie Mexican Cottage Pie Mediterranean Chicken Casserole Chickpea Ratatouille Gem Squash with Savoury Mince Variation: Mexican Gem Squash 7. Tomato Smoor Snoek 8. Lamb & Lentil Hotpot 9. Salmon & Sweet Potato Pie 10. Thai Sweet Potato & Tuna Pie 11. Pork Cottage Pie 12. Sweet Chilli Beef Stir-fry 13. Chilli Con Carne 14. Beef Stew 15. Lamb Curry 16. Pilchard Bobotie 17. Mediterranean Tomato & Pilchard Casserole 18. Chakalaka Pilchards 19. Tomato & Onion Pilchards 20. Tuna Balls in Tomato Sauce 21. Cauliflower Mash 22. Cauliflower Rice

LIVE WELL RANGE


Variation: Curry Mince filled Baked Potatoes 3. Vegetarian/Flexitarian Curry Mince 4. Reduced Meat Chakalaka Mince Variation: Vetkoek with Chakalaka Mince Variation: Chakalaka Mince filled Baked Potatoes 5. Vegetarian/Flexitarian Chakalaka Mince 6. Reduced Meat Chilli Con Carne Variation: Mexican Tacos/Tortillas 7. Reduced Meat Cottage Pie Variation: Hot Pot Pie 8. Vegetarian/Flexitarian Cottage Pie 9. Reduced Meat Mexican Cottage Pie 10. Reduced Meat Bobotie 11. Vegetarian/Flexitarian Bobotie 12. Reduced Meat Moussaka 13. Reduced Meat Baked Bobotie Pancakes 14. Reduced Meat Lasagne 15. Vegetarian/Flexitarian Lasagne 16. Reduced Meat Spaghetti Bolognaise 17. Vegetarian/Flexitarian Spaghetti Bolognaise 18. Reduced Meat Chakalaka Macaroni Bake Variation: Macaroni Bake with Tomato Mince 19. Reduced Meat Linguine & Meatballs in Tomato Sauce 20. Reduced Meat Savoury Meatballs in Brown Gravy 21. Reduced Meat Gem Squash with Savoury Mince Variation: Tomato Mince filled Gem Squash Variation: Curry Mince filled Gem Squash Variation: Chakalaka Mince filled Gem Squash 22. Reduced Meat Homestyle Burgers 23. Reduced Meat Savoury Mince Quiche (Crustless) 24. Reduced Meat Bobotie Quiche (Crustless) 25. Reduced Meat Meatloaf 26. Reduced Meat Chakalaka Bunny Chow with Beans Variation: Curry Bunny Chow with Beans 27. Reduced Meat Cornish Pies Variation: Chakalaka Mince Pies

TRADITIONALLY AFRICAN 1. Hot Curry Stew Variation: Hot Curry Offal Stew Variation: Hot Vegetarian Curry 2. Chakalaka Stew Variation: Chakalaka Offal Stew 3. Peri-Peri Stew Variation: Peri-Peri Offal Stew Variation: Peri-Peri & Vegetable Stew 4. Tomato & Onion Stew Variation: Tomato & Onion Offal Stew 5. Tomato & Vegetable Stew Variation: Tomato & Vegetable Offal Stew 6. Mild Curry Chicken Feet Variation: Mild Curry Chicken Neck Casserole Variation: Mild Curry Chicken Livers 7. Liver & Onions Variation: Lamb Liver & Onions 8. Peri-Peri Chicken Giblets Variation: Peri-Peri Chicken Giblet & Baked Bean Casserole

9. Tomato & Onion Worsbredie Variation: Tomato & Onion Casserole 10. Chakalaka Worsbredie Variation: Chakalaka Casserole 11. Pilchards in Tomato & Onion Sauce 12. Peri-Peri Pilchards 13. Chakalaka Pilchards 14. Pilchard & Chips Gatsby 15. Tuna & Chips Gatsby 16. Russian & Chips Gatsby 17. Polony & Chips Gatsby 18. Curry Pilchard Bunny Chow 19. Beef Curry Bunny Chow 20. Samp & Beans

COMBI OVEN COOKING 1. 2. 3. 4.

Spaghetti Bolognaise Beef Lasagne Chicken Breyani Classic Brown Beef/Mutton Stew with Root Vegetables 5. Tomato Stew 6. Savoury Rice 7. Curry Mince 8. Chicken a la King 9. Hot Beef Curry Variation: Hot Lamb/Mutton Curry 10. Chicken Stew 11. Mild Chicken Curry 12. Cottage Pie 13. Tomato Bredie 14. Creamed Spinach 15. Macaroni & Cheese 16. Rogan Josh Curry Variation: Vegetable Rogan Josh Curry Variation: Chicken Rogan Josh Curry 17. Butter Chicken Curry Variation: Beef/Lamb Butter Curry Variation: Vegetable Butter Curry 18. Hungarian Beef Goulash 19. Mediterranean Tomato & Chicken Casserole 20. Savoury Meatballs & Gravy 21. Marrakesh Meatballs 22. Bobotie 23. Beef/Lamb Curry 24. Potjiekos 25. Broccoli & Cauliflower au Gratin

DESSERTS 1. Chocolate/Strawberry Flavoured/Vanilla Flavoured Mousse Variation: Granadilla Mousse Variation: Oreo Mousse Variation: Caramel Mousse 2. Peppermint Crisp Tart 3. Tiramisu Variation: Zesty Tiramisu Variation: Tipsy Tiramisu


4. Strawberry Delight Variation: Eton Mess with Marshmallows Variation: Chocolate Delight 5. Banoffee Fridge Tart Variation: Caramelized Banoffee Tart Variation: Banoffee Flambé 6. Chocolate and Strawberry Mousse Cake Variation: Top Deck Mousse Cake Variation: Chocolate Mud Pie 7. Chocolate Caramel Fridge Tart Variation: Salted Caramel Chocolate Tart 8. Chocolate Mousse Tart Variation: Vanilla or Strawberry Mousse Tart 9. Greengage Flavoured Jelly/ Lemon Flavoured Jelly/ Orange Flavoured Jelly/ Pineapple Flavoured Jelly/ Strawberry Flavoured Jelly 10. Trifle 11. Jelly & Custard Pots Variation: Fruity Jelly Cups 12. Pavlova 13. Custard (Pouring) 14. Custard (Medium) 15. Custard (Thick/Set) 16. Instant Custard Variation: Pastry Cream Variation: Coconut Custard Variation: Vanilla Bean Custard Variation: Chocolate Custard 17. Custard Layered Fridge Cake Variation: Lemon Custard Fridge Tart 18. Crème Brûlée Variation: Chocolate Crème Brûlée Variation: Amarula Crème Brûlée 19. Crème Caramel Variation: Chocolate Crème Caramel 20. Bread and Butter Pudding Variation: Pear, Pecan & White Chocolate Pudding 21. Chocolate Bread & Butter Pudding 22. Strawberry Bread & Butter Pudding 23. Banana Bread & Butter Pudding 24. Orange & Coconut Bread & Butter Pudding

Variation: Bun & Butter Pudding 25. Chocolate & Orange Banana Bread & Butter Pudding 26. Lemon Meringue Tart 27. Fruit Crumble Variation: Berry Crumble 28. Pancakes 29. Waffles 30. Banana Fritters 31. Crumpets Variation: Apple & Cinnamon Crumpets Variation: Choc Chip Crumpets Variation: Berry Crumpets 32. Malva Pudding Variation: Coconut Malva Pudding Variation: Citrus Malva Pudding Variation: Pear Malva Pudding 33. Saucy Caramel Pudding 34. Saucy Chocolate Pudding Variation: Lamington Pudding 35. Baked Banana Pudding 36. Sticky Ginger Pudding Variation: Pear & Ginger Pudding Variation: Sticky Date & Ginger Pudding 37. Warm Apple & Cinnamon Pudding 38. Apple & Cranberry Muffins Variation: Apple, Oat & Cinnamon Muffins 39. Apple, Cinnamon & Raisin Muffins 40. Chocolate Chip Muffins Variation: Triple Chocolate Muffins 41. Carrot & Pecan Muffins 42. Cappuccino Muffins 43. Melkkos 44. Mini Doughnuts 45. Cheesecake 46. Carrot Cake Loaf

DISCLAIMER: The recipes, cooking yields, ingredient measures and other information provided within this recipe book are for general information purposes only. While we try to keep the information up-to-date and precise, there are no representations or guarantees, about the completeness, accuracy, availability, reliability or suitability with respect to the information, products, services, or related images contained in this recipe book. The information given in this recipe book are recommendations for the manufacture of food products, based on Deli Spices research and development work and the knowledge and understanding Deli Spices has of the current relevant South African food manufacturing legislation and interpretation thereof, as at the date printed. This information is to the best of our knowledge reliable; however, the onus is on the food product manufacturer to conduct their own tests to determine the suitability of our products for their own specific purposes. Deli Spices cannot be held liable for any losses or consequential damages of whatsoever nature incurred by the manufacturer due to or arising from any advice or information given herein. Statements contained in this recipe book should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents or trademarks.


BREAKFAST


FRIED EGG - SUNNY SIDE UP

Heat 2 tablespoons of oil or butter in a pan over medium heat. Break an egg into the pan and fry for ± 1 - 2 minutes or according to your preference. Season with salt and pepper to serve.

FRIED EGG - OVER EASY

Heat 2 tablespoons of oil or butter in a pan over medium heat. Break an egg into the pan and fry for ± 1 - 2 minutes or according to your preference. Flip the egg over in the pan before serving. Season with salt and pepper.

POACHED EGG

Add 1 tablespoon of vinegar to a medium pot half filled with simmering water. Use a large spoon to gently swirl the water in a circular motion. Break an egg into a cup and tip the egg into the centre of the swirl. Cook for ± 2 - 3 minutes for a semi-soft yolk or according to your preference. Scoop the poached egg out of the water using a slotted spoon before serving.

SCRAMBLED EGGS

Break two eggs into a bowl and beat with a fork. Add a pinch of salt, pepper and 2 tablespoons of milk to the eggs. Add a tablespoon of butter or oil to a nonstick pan over medium heat. Pour the egg mixture into the pan, stirring occasionally, until scrambled.

OMELETTE

Whisk together two eggs, a tablespoon of water and a pinch of salt and pepper. Add a tablespoon of butter or oil to a non-stick pan over medium to low heat. Add the egg mixture to the pan, tilting to spread evenly. Cook for ± 2 minutes or until cooked through. Add a filling of your choice. Fold the omelette over to enclose the filling and serve.

10 min

8 min

BOILED EGG

6 min

4 min

2 min

Place an egg in a pot of water. Bring the water to the boil and begin timing. Time the length of the boiling to your desired preference (see image above). Remove the egg from the pot when ready and place in cold water. Carefully remove the shell.


BREAKFAST

1. INDIVIDUAL BREAKFAST QUICHES (CRUSTLESS)

Yield: ± 2.6 kg (Makes ± 36) 170 g (1 sachet) White Sauce R/P (08432025) 1 ℓ (4 cups) Milk 450 g (9 large) Eggs, beaten 60 mℓ (¼ cup) Oil, for frying 300 g (2 medium) Onions, chopped 800 g Cold meat cuts, chopped 400 g (2 large) Tomatoes, chopped 5 g (1 Tbsp) Fresh parsley, finely chopped 150 g (2 cups) Cheddar cheese, grated

Method:

1 Preheat an oven to 180°C. 2 Grease three 12 cup muffin pans with oil or non-stick spray. 3 Mix the White Sauce R/P and milk together, add the eggs and mix until combined and lump free. Do not cook. 4 Heat the oil in a pan and fry the onions until soft and transparent. Set aside to cool. 5 Mix the onions, cold meat cuts, tomatoes and parsley together in a bowl. 6 Divide the mixture evenly between the muffin pans, so that the cups are half full. 7 Pour the white sauce and egg mixture over the filling, dividing evenly between the muffin pans until just below full. Sprinkle the cheese on top of each cup. 8 Bake for ± 15 - 20 minutes or until they have set. Remove from the oven and allow to stand for ± 10 minutes before removing from the pans carefully with a knife.

Variation:

TRADITIONAL QUICHES

Line the trays with shortcrust or phyllo pastry.

Chef’s Tip: Make individual quiches using any of our quiche recipes (see Quiches & Pies Category).

Breakfast Wrap

2. BREAKFAST WRAP Makes 5 wraps 400 g (5) 60 mℓ (¼ cup) 50 g (½ small) 100 g (± 5) 100 g 500 g (10 large) 15 mℓ (1 Tbsp) 30 g (2 Tbsp) 100 g (½ large) 100 g (1¹/3 cups) 90 mℓ (6 Tbsp) 45 mℓ (3 Tbsp)

Wraps, tortilla (± 25 cm) Oil, for frying Onion, finely chopped Mushrooms, button, sliced Bacon, streaky Eggs Milk Butter/Margarine Tomato, chopped Cheddar cheese, grated Sweet Chilli Sauce (07651040) Mayonnaise

Method:

1 Heat half of the oil (30 mℓ) in a pan and fry the onion and mushrooms until soft. Remove from the pan. Add the remaining oil and fry the bacon until crisp. 2 Break the eggs into a bowl and beat with a fork. Add the milk and mix well. Heat the butter/margarine in a clean non-stick pan and scramble the eggs. 3 Assemble the wrap. Divide the egg, bacon, onion and mushrooms evenly between the 5 wraps. Top with the tomato and cheese. Season to taste with salt and black pepper. 4 Whisk together the Sweet Chilli Sauce and mayonnaise to form a creamy dressing. Drizzle the dressing over the filling. 5 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve hot.

Variation:

VEGETARIAN BREAKFAST WRAP

Replace bacon with blanched baby spinach leaves. Breakfast Quiches


3. POTATO CROQUETTES

Yield: ± 1.5 kg (Makes ± 20) 1.2 kg (6 large) Potatoes, cubed 45 mℓ (3 Tbsp) Oil, for frying 100 g (1 small) Onion, finely chopped 150 g (1 sachet) Fish/Chicken Cake R/P (08141030) 5 g (1 Tbsp) Fresh parsley, finely chopped

Method:

1 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash until smooth and set aside to cool. 2 Heat the oil in a pan and fry the onion until soft and transparent. Add to the mashed potato. 3 Add the Fish/Chicken Cake R/P and the parsley to the mashed potatoes and onion. Mix together until well combined. 4 Mould the potato mixture into ± 20 cylinder shapes (± 60 g and ± 7 cm in length each). Coating 40 g 125 mℓ (½ cup) 200 g

Method:

Egg-Free Dip R/P (06009010) Water (to make the egg-free dip) All Purpose Coating R/P (06139050)

5 Mix the Egg-Free Dip R/P and water together. 6 Gently coat the croquettes in the egg-free dip and drip off the excess. Roll each croquette in the All Purpose Coating R/P until evenly coated. 7 Deep-fry the croquettes at 180°C for ± 1 minute or until golden brown. Remove from the oil and drain on paper towel. 8 Discard any left over egg-free dip and coating for food safety purposes.

Variation:

POTATO & CHEDDAR CROQUETTES

4. SAUSAGE CROQUETTES

Yield: ± 1.8 kg (Makes ± 18) 1.2 kg (6 large) Potatoes, cubed 45 g (3 Tbsp) Butter/Margarine 500 g Sausage (Beef/Pork/Chicken)/ Boerewors/Cheese grillers/ Cocktail sausages 150 g (1 sachet) Fish/Chicken Cake R/P (08141030) 5 g (1 Tbsp) Fresh parsley, finely chopped

Method:

1 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Add the butter/margarine and mash until smooth. Set aside to cool. 2 Cook the sausage in an oiled insert in the oven at 180°C for ± 10 - 15 minutes or until browned and cooked. Remove from the oven and allow to cool. Cut the sausages into 18 ± 7 cm long pieces. 3 Add the Fish/Chicken Cake R/P and the parsley to the mashed potatoes. Mix together until well combined. 4 Mould the potato mixture around the individual sausages into ± 18 cylinder shapes (± 80 g and 8 cm in length each). Coating 40 g 125 mℓ (½ cup) 200 g

Method:

5 Mix the Egg-Free Dip R/P and water together. 6 Gently coat the croquettes in the egg-free dip and drip off the excess. Roll each croquette in the All Purpose Coating R/P until evenly coated. 7 Deep-fry the croquettes at 180°C for ± 1 minute or until golden brown. Remove from the oil and drain on paper towel. 8 Discard any left over egg-free dip and coating for food safety purposes.

Add 120 g grated cheddar cheese into the potato mixture before forming into cylinder shapes.

Variation:

CHILLI & CHEDDAR POTATO CROQUETTES

Add 120 g grated cheddar cheese and 10 g chopped fresh red chilli into the potato mixture before forming into cylinder shapes.

Variation:

PEPPADEW® & MOZZARELLA POTATO CROQUETTES

Add 120 g grated mozzarella cheese and 10 g chopped peppadew® into the potato mixture before forming into cylinder shapes.

Egg-Free Dip R/P (06009010) Water (to make the egg-free dip) All Purpose Coating R/P (06139050)

Potato Croquettes


5. SAUSAGE & PAP CROQUETTES

Yield: ± 1.5 kg (Makes ± 15) Water 600 mℓ (2½ cups) Maize meal 250 g (1½ cups) Salt 5 g (1 tsp) Sausage (Beef/Pork/Chicken)/ 500 g Braaiwors/Cocktail sausages Fresh parsley, finely chopped 5 g (1 Tbsp)

Method:

1 Mix half of the water (300 mℓ) with the maize meal. Add the remaining water to a large pot and bring to the boil. Add the maize meal, salt and water mixture to the pot and bring to the boil while stirring. Cook over a low heat for ± 30 minutes, stirring occasionally. 2 Cook the sausages in an oiled insert in the oven at 180°C for ± 10 - 15 minutes or until browned and cooked. Remove from the oven and allow to cool. Cut the sausages into 15 ± 7 cm long pieces. 3 Add the parsley to the cooked pap and mix together until well combined. 4 Mould the mixture around the individual sausages into ± 15 cylinder shapes (80 g and ± 8 cm in length each). Coating 40 g 125 mℓ (½ cup) 200 g

Method:

Egg-Free Dip R/P (06009010) Water (to make the egg-free dip) All Purpose Coating R/P (06139050)

5 Mix the Egg-Free Dip R/P and water together. 6 Gently coat the croquettes in the egg-free dip and drip off the excess. Roll each croquette in the All Purpose Coating R/P until evenly coated. 7 Deep-fry the croquettes at 180°C for ± 1 minute or until golden brown. Remove from the oil and drain on paper towel. 8 Discard any left over egg-free dip and coating for food safety purposes.

Chef’s Tip: Serve croquettes with a dip: Spicy Dip: Mix together 250 mℓ (1 cup) 1000 Island Dressing (07595040) and 80 mℓ (¹/3 cup) Peri-Peri Marinade (07535040). Sweet & Tangy Dip: Mix together 250 mℓ (1 cup) Creamy Ranch Dressing (07596040) and 160 mℓ (²/3 cup) Sweet & Tangy Sauce (07652040).

Sausage & Pap Croquettes


6. PAP CROQUETTES

Yield: ± 1.2 kg (Makes ± 15) Water 600 mℓ (2½ cups) Salt 5 g (1 tsp) Maize meal 250 g (1½ cups) Oil, for frying 45 mℓ (3 Tbsp) Onion, finely chopped 150 g (1 medium) Fresh parsley, finely chopped 5 g (1 Tbsp)

Method:

1 Mix half of the water (300 mℓ) with the maize meal. Add the remaining water to a large pot and bring to the boil. Add the maize meal, salt and water mixture to the pot and bring to the boil while stirring. Cook over a low heat for ± 30 minutes, stirring occasionally. 2 Heat the oil in a pan and fry the onion until soft and transparent. 3 Add the onion and parsley to the cooked pap. Mix together until well combined. 4 Mould the mixture into ± 15 cylinder shapes (± 60 g and ± 7 cm in length each). Coating 40 g 125 mℓ (½ cup) 200 g

Method:

Egg-Free Dip R/P (06009010) Water (to make the egg-free dip) All Purpose Coating R/P (06139050)

5 Mix the Egg-Free Dip R/P and water together. 6 Gently coat the croquettes in the egg-free dip and drip off the excess. Roll each croquette in the All Purpose Coating R/P until evenly coated. 7 Deep-fry the croquettes at 180°C for ± 1 minute or until golden brown. Remove from the oil and drain on paper towel. 8 Discard any left over egg-free dip and coating for food safety purposes.

Variation:

PAP & CHEESE CROQUETTES

Mix 120 g grated cheddar cheese into the pap mixture before forming into cylinder shapes.

Variation:

CHILLI CHEESE PAP CROQUETTES

Mix 120 g grated cheddar cheese and 10 g chopped fresh red chilli into the pap mixture before forming into cylinder shapes.

Variation:

PEPPADEW® & MOZZARELLA PAP CROQUETTES

Add 120 g grated mozzarella cheese and 10 g chopped peppadew® into the pap mixture before forming into cylinder shapes.

Scotch Eggs

7. SCOTCH EGGS

Yield: ± 1.7 kg (Makes 12) Eggs 600 g (12 large) Beef, lean mince 900 g Fresh parsley, finely chopped 10 g (2 Tbsp) Fiesta BBQ Spice (04175010) 20 g

Method:

1 Place the eggs in a pot of water and bring to the boil. Boil for ± 3 - 4 minutes only. Do not over-cook. Remove from the heat and place eggs in cold water. Peel off the shells and set aside. 2 Mix the beef mince with the parsley and Fiesta BBQ Spice. 3 Divide the mince mixture into ± 12 portions (± 70 g each). Flatten each portion of mince evenly in the palm of the hand until ± 1 cm thick. Place a boiled egg in the centre and mould the mince mixture around the egg to enclose, ensuring there are no cracks in the mince. Repeat with the remaining mince and eggs. Coating 40 g 125 mℓ (½ cup) 200 g

Method:

Egg-Free Dip R/P (06009010) Water (to make the egg-free dip) All Purpose Coating R/P (06139050)

4 Mix the Egg-Free Dip R/P and water together. 5 Gently coat the scotch eggs in the egg-free dip and drip off the excess. Roll each scotch egg in the All Purpose Coating R/P until evenly coated. 6 Deep-fry at 150°C for ± 7 - 8 minutes or until golden brown. Remove from the oil and drain on paper towel. 7 Discard any left over egg-free dip and coating for food safety purposes.

Variation:

TRADITIONAL SCOTCH EGGS

Replace lean beef mince with pork sausage meat.

Chef’s Tip: Dust hands with flour before working with the meat to avoid sticking.


9. SAUSAGES IN TOMATO SAUCE

Yield: ± 2.7 kg (Makes half insert) Sausages (Beef/Pork/Chicken)/ 1 kg Boerewors/Braaiwors/Cocktail sausages Oil 45 mℓ (3 Tbsp) Onions, chopped 400 g (4 small) Green pepper, julienned 100 g (1 small) Tomatoes, chopped 820 g (2 cans) Tomato & Onion Base R/P 100 g (1 sachet) (08557030) Water 700 mℓ (2¾ cups) Vetkoek with Savoury Mince

8. VETKOEK WITH SAVOURY MINCE

Yield: ± 3.5 kg (Makes ± 18) Oil 90 mℓ (6 Tbsp) Onions, finely chopped 300 g (2 medium) Beef, lean mince 1 kg Potatoes, diced 300 g (2 medium) Carrots, diced 300 g (3 medium) Savoury Mince R/P (08437020) 100 g (1 sachet) Water 800 mℓ (3¼ cups) Peas, frozen 200 g (1½ cups) Vetkoek, cooked (± 70 g each) 1.3 kg (± 18)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the mince and fry until browned. 3 Add the potatoes, carrots and Savoury Mince R/P. 4 Gradually add the water and simmer for ± 30 - 40 minutes, stirring occasionally until the potatoes and carrots are tender. 5 Add the peas and simmer for ± 3 minutes. 6 Serve ± 130 g savoury mince mixture in each ± 70 g Vetkoek. 7 Serve with Mild Fruit Chutney (07656040) (optional).

Chef’s Tip: This can be made using lamb mince in place of the beef mince.

Sausages in Tomato Sauce

Method:

1 Preheat an oven to 180°C. 2 Cook the sausages in an oiled insert in the oven for ± 10 - 15 minutes or until browned and cooked. Cut the cooked sausage into ± 7 cm long pieces. 3 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 4 Add the tomatoes and the Tomato & Onion Base R/P. 5 Add half the water (350 mℓ) and bring to the boil. 6 Gradually add the remaining water. 7 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 8 Add the cooked sausages to the sauce, mix through and serve.

10. SAUSAGES IN CHAKALAKA SAUCE

Yield: ± 2.5 kg (Makes half insert) Sausages (Beef/Pork/Chicken)/ 1 kg Boerewors/Braaiwors/Cocktail sausages Oil 45 mℓ (3 Tbsp) Onions, chopped 400 g (4 small) Green pepper, julienned 100 g (1 small) Red pepper, julienned 100 g (1 small) Tomatoes, chopped 820 g (2 cans) Chakalaka Base R/P (08556030) 100 g (1 sachet) Water 700 mℓ (2¾ cups)

Method:

1 Preheat an oven to 180°C. 2 Cook the sausages in an oiled insert in the oven for ± 10 - 15 minutes or until browned and cooked. Cut the cooked sausage into ± 7 cm long pieces. 3 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 4 Add the tomatoes and the Chakalaka Base R/P. 5 Add half the water (350 mℓ) and bring to the boil. 6 Gradually add the remaining water. 7 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 8 Add the cooked sausages to the sauce, mix through and serve.


11. CHAKALAKA BAKED BEANS

Yield: ± 2 kg (Makes half insert) Oil 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Green pepper, julienned 100 g (1 small) Red pepper, julienned 100 g (1 small) Chakalaka Base R/P (08556030) 100 g (1 sachet) Water 600 mℓ (2½ cups) Tomatoes, chopped 410 g (1 can) Baked beans 820 g (2 cans)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the Chakalaka Base R/P, water and tomatoes. Cover and simmer for ± 10 minutes, stirring occasionally until the sauce has thickened. 3 Add the baked beans and simmer for a further ± 5 minutes to heat through before serving.

12. CHEESE & BACON SAVOURY MUFFINS

Yield: ± 1.35 kg (Makes ± 18) 200 g Bacon, diced 375 mℓ (1½ cups) Water 100 g (2 large) Eggs, beaten 100 g (1 small) Onion, finely chopped 225 g (3 cups) Cheddar cheese, grated 5 g (1 Tbsp) Fresh parsley, finely chopped 500 g (1 sachet) Master Sweet Batter R/P (08169050)

Method:

1 Preheat an oven to 180°C. Grease muffin pans with non-stick spray. 2 Fry the diced bacon in a pan until crisp. Set aside to cool. 3 Gently mix together the water, eggs, onion, 150 g (2 cups) grated cheese, parsley and the bacon in a large mixing bowl. 4 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and add the wet mixture. Gently fold in the dry mixture until just combined. Do not over mix. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 75 g each). Divide the remaining cheese evenly between the tops of the muffins. Bake for ± 15 minutes or until the muffins are golden brown and cooked in the centre. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

Variation:

SPINACH & FETA SAVOURY MUFFINS

Replace cheddar cheese and bacon with 250 g shredded spinach and 200 g feta cheese. Blanch the spinach and drain well before adding to the muffin mixture.

Variation:

BUTTERNUT & FETA SAVOURY MUFFINS Replace cheddar cheese and bacon with 250 g diced, steamed butternut and 200 g feta cheese.

Chakalaka Baked Beans

Spinach & Feta Savoury Muffins


Cheese & Bacon Savoury Muffins

13. CHEESE & CORN SAVOURY MUFFINS Yield: ± 1.35 kg (Makes ± 18) Water 300 mℓ (1¼ cups) Eggs, beaten 100 g (2 large) Corn, whole kernels, frozen 350 g (2¹/3 cups) Onion, finely chopped 100 g (1 small) Cheddar cheese, grated 225 g (3 cups) Fresh parsley, finely chopped 5 g (1 Tbsp) Master Sweet Batter R/P 500 g (1 sachet) (08169050)

Method:

1 Preheat an oven to 180°C. 2 Grease muffin pans with non-stick spray. 3 Gently mix together the water, eggs, corn, onion, 150 g (2 cups) grated cheese and parsley together in a large mixing bowl. 4 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and add the wet mixture. Gently fold in the dry mixture until just combined. Do not over mix. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 75 g each). Divide the remaining cheese evenly between the tops of the muffins. Bake for ± 15 minutes or until the muffins are golden brown and cooked in the centre. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

Crumpets with Bacon & Maple Syrup

14. CRUMPETS WITH BACON & MAPLE SYRUP Yield: ± 1 kg (Makes ± 22) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Milk 190 mℓ (¾ cup) Water 190 mℓ (¾ cup) Bacon, streaky 200 g Maple syrup 125 mℓ (½ cup)

Method:

1 Sift the Master Sweet Batter R/P and add the milk and water. Whisk until smooth and lump-free. Allow the batter to rest for ± 10 minutes. 2 Heat a non-stick pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Spoon the batter into the pan (± 40 g per crumpet), keeping them at least ± 1 - 2 cm apart. 4 Cook the crumpets for ± 2 minutes or until the surface is full of air bubbles and the bottoms are golden brown. Flip with an egg lifter or spatula and cook for ± 1 minute on the other side before removing from the pan. 5 Cook the bacon until crisp. 6 Serve crumpets with crispy bacon and maple syrup.

Chef’s Tip: Add 50 g chopped walnuts/ pecan nuts and dust with icing sugar to serve.

Variation:

BERRY CRUMPETS

Add 125 g fresh blueberries or chopped fresh strawberries into the crumpet batter before resting. Serve with syrup.

Chef’s Tip: Add a little more liquid to the batter if needed. Berry Crumpets


15. BLUEBERRY MUFFINS

Yield: ± 1 kg (Makes ± 12 - 15) Water 375 mℓ (1½ cups) Eggs, beaten 100 g (2 large) Oil 45 mℓ (3 Tbsp) Castor sugar 50 g (¼ cup) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Blueberries, fresh 150 g (1 cup)

Method:

1 Preheat an oven to 160°C. Grease muffin pans with non-stick spray. 2 Mix together the water, eggs, oil and castor sugar in a jug. 3 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and pour in the liquid mixture. Gently mix in the dry mixture until just combined. Do not beat or over mix. 4 Add the blueberries and fold in ± 2 or 3 times to incorporate evenly. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 70 g each). Bake for ± 20 minutes or until the muffins are golden brown and cooked in the centre. 6 Remove from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

Variation:

STRAWBERRY/MIXED BERRY MUFFINS

Replace blueberries with strawberries or mixed berries.

Variation:

BLUEBERRY WHITE CHOCOLATE MUFFINS

Add 150 g chopped white chocolate to the muffin mixture.

Variation:

BLUEBERRY CRUMBLE MUFFINS

Sprinkle crumble on top of the muffin batter in the muffin tins before baking. Crumble: Rub 40 g butter into 100 g Master Sweet Batter R/P until the mixture resembles crumbs. Add 20 g finely chopped pecan nuts and a pinch of cinnamon, sprinkle on top of the muffins before baking.

Chef’s Tip: Sift the Master Sweet Batter R/P to prevent any lumps in the finished recipe. Blueberry Muffins Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


SALADS


HOW TO BLANCH VEGETABLES Vegetables are blanched to brighten the colour, make them more palatable and to prepare for freezing. To keep the bright green colour in vegetables for stews, casseroles and other bain-marie meals, blanch peas, broccoli, green beans and spinach. Add in at the end of the cooking process.

Sliced

Julienned 1 Top and tail the green beans.

Quartered

VEGETABLE CUTS 2 Place the green beans in a pot of boiling water. Boil for Âą 5 minutes or until the beans turn a bright green colour.

Cubed

Finely chopped

Diced

Shredded

3 Place green beans in iced water to preserve the colour and to stop the cooking process.

4 The beans should be bright green and slightly tender.


SALADS

1. SWEET & SOUR CHICKEN SALAD WITH ROASTED VEGETABLES Yield: ± 2.5 kg 125 mℓ (½ cup) 1 kg 30 g (2 Tbsp) 30 g 200 g (1 large) 200 g (1 large) 300 g (2 medium) 200 g (± 20) 200 g 300 g 500 mℓ (2 cups) 90 mℓ (6 Tbsp) 10 g (1 Tbsp) 5 g (1 Tbsp)

Oil, for frying Chicken, fillets, cut into strips Garlic & ginger paste Garlic & Herb Sprinkle (04094010) Yellow pepper Red pepper Red onions, cut into wedges Cherry tomatoes, halved Rocket Cos lettuce (or any lettuce of choice) Sweet & Sour Marinade (07572040) Lime/Lemon juice Sesame seeds, hulled (optional) Fresh chives, finely chopped

Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking.

Method:

1 Preheat an oven to 180ºC. 2 Mix together half of the oil (60 mℓ), the chicken, garlic & ginger paste and Garlic & Herb Sprinkle in an insert. Place in the oven for ± 10 - 15 minutes or until cooked through and set aside. 3 Cut the peppers into large squares. 4 Place the red onions and peppers in an insert. Drizzle with the remaining oil and roast for ± 10 - 15 minutes. Leave to cool. 5 Toss the tomatoes, rocket and lettuce together in a salad bowl. Add the roasted vegetables. 6 Whisk together the Sweet & Sour Marinade and the lime/lemon juice. 7 Place the sesame seeds in a pan over medium heat, do not add oil. As the seeds start to heat, shake the pan every ± 20 seconds to distribute evenly. Continue for ± 2 - 3 minutes or until the seeds reach a light caramel colour, then remove from heat. 8 Mix toasted sesame seeds and grilled chicken with the sauce mixture. Gently mix through and arrange on top of the salad. 9 Sprinkle with freshly chopped chives and serve.

Chef’s Tip: Whole chicken fillets can be oven baked and then sliced to serve.

Variation:

THAI BEEF SALAD

Replace chicken with beef and Sweet & Sour Marinade with Thai-Style Sweet Chilli Sauce (07653040).

2. BABY POTATO SALAD Yield: ± 3.9 kg 2.3 kg (± 90) 90 g (6 Tbsp) 400 g (4 small) 400 g (2 large) 100 g 10 g (2 Tbsp) 300 mℓ (1¼ cups) 1 ℓ (4 cups)

Method:

Baby potatoes, unpeeled Butter/Margarine Onions, finely chopped Red peppers, finely chopped Veggie Seasoning (04650010) Fresh coriander, finely chopped Milk Creamy Ranch Dressing (07596040)

1 Add the potatoes to a large pot of water. Bring to the boil and cook for ± 10 - 15 minutes or until the potatoes are cooked through. Do not overcook. Drain the potatoes, cut in half and leave to cool. 2 Melt the butter/margarine in a pan and fry the onions and red peppers until soft. Add the Veggie Seasoning and stir. Add to the cooked potatoes and mix through. 3 Mix together the coriander, milk and Creamy Ranch Dressing and pour over the potato mixture. 4 Spoon into a serving dish and serve cold.

Sweet & Sour Chicken Salad with Roasted Vegetables

Chef’s Tip: Do not overcook the potatoes or they will break apart.


Baby Potato & Tuna Salad


Variation:

SRIRACHA BABY POTATO SALAD

Replace the Veggie Seasoning with 15 g Sriracha Spice (08812010).

Variation:

HONEY & MUSTARD BABY POTATO SALAD Replace Creamy Ranch Dressing with Honey & Mustard Marinade (07539040).

GARLIC & HERB BABY POTATO SALAD Replace Creamy Ranch Dressing with Garlic & Herb Marinade (07534040).

Variation:

BABY POTATO & BACON SALAD

15 g (3 Tbsp)

Method:

Yield: ± 3 kg 1 kg (± 40) 250 g (± 12 leaves) 840 g (7 cans) 50 g 300 g (± 30) 800 mℓ (3¼ cups) 190 mℓ (¾ cup)

Baby potatoes, unpeeled Spinach, shredded Tuna, drained Garlic & Herb Sprinkle (04094010) Cherry tomatoes, quartered Creamy Ranch Dressing (07596040) Mayonnaise

Method:

Variation:

Yield: ± 3.4 kg 2.5 kg (± 100) 60 mℓ (¼ cup) 400 g 300 g (2 medium) 150 g (1 medium) 100 g 700 mℓ (2¾ cups)

3. BABY POTATO & TUNA SALAD

Baby potatoes, unpeeled Oil, for frying Bacon, finely diced Red onions, finely chopped Red pepper, chopped Veggie Seasoning (04650010) Creamy Ranch Dressing (07596040) Fresh chives, finely chopped

1 Add the potatoes to a large pot of water. Bring to the boil and cook for ± 10 - 15 minutes or until the potatoes are cooked through. Do not overcook. Drain the potatoes, cut in half and leave to cool. 2 Heat the oil in a pan and fry the bacon until crispy. Remove from the pan and leave to cool. Add the onions to the pan and fry until soft and transparent. Add the red pepper and fry for ± 2 minutes. 3 Mix together the potatoes, bacon, onions, red pepper, Veggie Seasoning, Creamy Ranch Dressing and half of the chives (7.5 g) in a mixing bowl. 4 Spoon into a serving dish and use the remaining chives to garnish. 5 Serve cold.

1 Add the potatoes to a large pot of water. Bring to the boil and cook for ± 10 - 15 minutes or until the potatoes are cooked through. Do not overcook. Drain the potatoes, cut in half and leave to cool. 2 Mix together the potatoes, spinach, tuna, Garlic & Herb Sprinkle and cherry tomatoes in a large mixing bowl. 3 Whisk together the Creamy Ranch Dressing and the mayonnaise. Add to the salad ingredients and gently mix together. 4 Spoon into a serving dish and serve cold.

4. COLESLAW SALAD Yield: ± 2.8 kg 500 g (5 medium) 1.2 kg (1 medium) 300 mℓ (1¼ cups) 90 mℓ (6 Tbsp) 1 ℓ (4 cups)

Carrots, grated Cabbage, shredded Mayonnaise Milk 1000 Island Dressing (07595040)

Method:

1 Mix together the carrots and cabbage in a mixing bowl. 2 Whisk together the mayonnaise, milk and 1000 Island Dressing. 3 Drizzle over the salad mixture, toss together and leave to stand for ± 10 minutes in the refrigerator before serving. 4 Spoon into a serving dish and serve cold.

Variation:

CORN SLAW SALAD

Add 490 g (2 cans drained) whole kernel corn, 5 g (1 small) finely chopped red chilli, 5 g (1 Tbsp) finely chopped fresh coriander and 5 g (1 Tbsp) finely chopped fresh mint.

Variation:

COLESLAW & CHICKEN SALAD

Add 800 g cooked and cubed chicken fillets seasoned with 30 g Garlic & Herb Sprinkle (04094010) and 150 g (1 medium) finely chopped red onion.

Variation:

SRIRACHA COLESLAW SALAD

Add 15 g Sriracha Spice (08812010) to the dressing. Coleslaw Salad


6. ROASTED BUTTERNUT & LENTIL SALAD Yield: ± 3 kg 1.2 kg (1 large) 400 g (4 small) 160 g (²/3 cup) 80 g 200 g (1 large) 20 g (4 Tbsp) 200 g 700 g (4 cups) Roasted Vegetable Pasta Salad

600 mℓ (2½ cups)

5. ROASTED VEGETABLE PASTA SALAD

Method:

Yield: ± 3.8 kg Salad 400 g (½ medium) 200 g (2 large) 300 g (1 medium) 300 g (2 medium) 250 g (± 25) 200 g (1 large) 200 g (1 large) 200 g (1 large) 190 mℓ (¾ cup) 250 g 750 mℓ (3 cups) 30 g

Butternut, cubed Baby marrows, sliced Sweet potato, cubed Onions, cut into thin wedges Cherry tomatoes, halved Green pepper, chopped Red pepper, chopped Carrot, julienned Olive oil Feta cheese, cubed Creamy Ranch Dressing (07596040) Veggie Seasoning (04650010)

Method:

Butternut, cubed Red onions, chopped Butter/Margarine Veggie Seasoning (04650010) Green pepper, julienned Fresh coriander, finely chopped Feta cheese, cubed Lentils, brown, cooked (315 g uncooked) 1000 Island Dressing (07595040)

1 Preheat an oven to 180°C. 2 Place the butternut, red onions, butter/margarine and Veggie Seasoning in an insert and roast in the oven for ± 20 - 30 minutes or until the butternut is tender. 3 Mix together the cooked butternut and onion with the green pepper, half of the coriander (10 g), half of the feta cheese (100 g) and the lentils in a mixing bowl and add the 1000 Island Dressing. Toss together. 4 Spoon into a serving dish and garnish with remaining coriander and feta cheese to serve.

Variation:

BUTTERNUT & CHICKPEA SALAD

Replace the lentils and green peppers with 500 g (2 cans drained) chickpeas and top with rocket to serve.

1 Preheat an oven to 200°C. 2 Place the butternut, baby marrows, sweet potato, onions, tomatoes, peppers and carrot in an insert and drizzle with the olive oil. Roast uncovered for ± 30 - 40 minutes or until the vegetables are tender. Set aside to cool. Add the feta cheese. 3 Whisk together the Creamy Ranch Dressing and Veggie Seasoning to make a dressing. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, penne Oil

Method:

4 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 5 Pour the dressing over the pasta and mix through. Add the roasted vegetables and feta. 6 Spoon into a serving dish and serve cold.

Chef’s Tip: Replace Penne with a different pasta shape (see Pasta & Bakes Category information page).

Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking. Roasted Butternut & Lentil Salad


7. PEA & GREEN PEPPER PASTA RICE SALAD Yield: ± 2.7 kg Salad 90 mℓ (6 Tbsp) 400 g (4 small) 300 g (2 medium) 400 g (3 cups) 20 g 400 mℓ (1²/3 cups)

Oil, for frying Onions, finely chopped Green peppers, finely chopped Peas, frozen Veggie Seasoning (04650010) 1000 Island Dressing (07595040)

Method:

1 Heat the oil in a pan and fry the onions until soft and transparent. Add the green peppers and fry for ± 2 minutes. 2 Add the peas and remove from the heat. 3 Add the Veggie Seasoning and 1000 Island Dressing, mix through. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, risoni (rice) Oil

Method:

4 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 5 Pour the salad mixture over the pasta and mix through. 6 Spoon into a serving dish and serve cold.

Pea & Green Pepper Pasta Rice Salad

Variation:

PEA & BACON PASTA RICE SALAD

Replace the green peppers with 200 g bacon, diced and cooked until crisp.

8. RICE SALAD Yield: ± 2.5 kg 90 mℓ (6 Tbsp) 150 g (1 medium) 200 g (1 large) 150 g (1 medium) 200 g (1 large) 200 g (2 large) 1.6 kg (8 cups) 40 g 500 mℓ (2 cups)

Method:

Oil, for frying Onion, finely chopped Green pepper, chopped Red pepper, chopped Yellow pepper, chopped Baby marrows, chopped Rice, cooked (± 580 g uncooked) Chicken Spice ll (04647030) 1000 Island Dressing (07595040)

1 Heat the oil in a pan and fry the onion until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the baby marrows and fry for ± 5 minutes. 3 Mix together the onions, peppers, marrows, cooked rice and Chicken Spice ll in a large bowl. 4 Add the 1000 Island Dressing and mix well to combine. 5 Spoon into a serving dish and serve cold.

Pea & Bacon Pasta Rice Salad

Variation:

MOROCCAN COUSCOUS SALAD

Replace the rice with 250 g couscous. Pour boiling water over the couscous to cover. Cover the bowl with plastic wrap and set aside for ± 10 minutes. Remove the plastic and break apart with a fork. Add 225 g (1 can drained) chickpeas to the cooked couscous and use half the recommended 1000 Island Dressing (250 mℓ).


Variation:

TUNA RICE SALAD Yield: ± 3.5 kg 90 mℓ (6 Tbsp) 150 g (1 medium) 200 g (1 large) 150 g (1 medium) 720 g (6 cans) 1.6 kg (8 cups) 40 g 800 mℓ (3¼ cups) 10 mℓ (2 tsp)

Oil, for frying Onion, finely chopped Green pepper, chopped Red pepper, chopped Tuna, drained Rice, cooked (± 580 g uncooked) Garlic & Herb Sprinkle (04094010) 1000 Island Dressing (07595040) Lemon juice

Method:

1 Heat the oil in a pan and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Mix together the onion, peppers, tuna, rice and Garlic & Herb Sprinkle in a large bowl. 3 Add the 1000 Island Dressing and the lemon juice and mix well to combine. 4 Spoon into a serving dish and serve cold.

9. TUNA RISONI PASTA SALAD Yield: ± 2.7 kg Salad 360 g (3 cans) 150 g (1 medium) 300 g (1½ large) 150 g (1 medium) 20 g 500 mℓ (2 cups) 15 mℓ (1 Tbsp) 15 g (3 Tbsp)

Tuna, drained Onion, finely chopped Tomatoes, chopped Yellow pepper, chopped Garlic & Herb Sprinkle (04094010) 1000 Island Dressing (07595040) Lemon juice Fresh coriander, finely chopped

10. FOUR BEAN SALAD Yield: ± 3 kg 500 g (2 cans) 500 g (2 cans) 460 g (2 cans) 500 g (2 cans) 600 g (± 30 leaves) 40 g 600 mℓ (2½ cups)

Red kidney beans, drained Butter beans, drained Green beans, drained Chickpeas, drained Spinach, shredded Veggie Seasoning (04650010) 1000 Island Dressing (07595040)

Method:

Method:

1 Mix together the tuna, onion, tomatoes, yellow pepper, Garlic & Herb Sprinkle, 1000 Island Dressing and lemon juice. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Four Bean Salad

Salt Pasta, risoni (rice) Oil

Method:

2 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 3 Add the pasta to the tuna mixture and garnish with the chopped coriander to serve.

Variation:

GARLIC & HERB TUNA RISONI PASTA SALAD Replace 1000 Island Dressing with Garlic & Herb Marinade (07534040).

1 Mix all the ingredients together. Serve cold.

Variation:

HERBED BEAN SALAD

Replace 1000 Island Dressing with Garlic & Herb Marinade (07534040) and add 5 g (1 Tbsp) of chopped fresh mint.

Chef’s Tip: Drain and rinse all the beans and chickpeas in a colander before mixing with the other ingredients. Chef’s Tip: Garnish with 5 g (1 Tbsp) chopped parsley to serve. Chef’s Tip: The canned green beans can be replaced with fresh blanched green beans.


11. LIGHTLY CURRIED SAMP & BEAN SALAD Yield: ± 3.2 kg Samp & Beans 500 g (1 packet) 10 g (2 tsp)

Samp & bean mix Salt

Method:

1 Soak the samp and bean mix overnight (± 8 - 12 hours) in ± 2 litres of water. Drain. 2 Place pre-soaked samp and beans in a large pot with ± 6 litres of water. Boil over medium heat for ± 2 - 3 hours or until soft. Rinse under cold water and leave to cool. Salad 600 mℓ (2½ cups) 600 mℓ (2½ cups) 400 g (2 large) 300 g (1 medium) 300 g (2 medium)

Mayonnaise Sosatie Marinade (07533040) Tomatoes, de-seeded and chopped Cucumber, chopped Green peppers, chopped

Method:

3 Mix together the mayonnaise and Sosatie Marinade. 4 Gently mix the cooked samp and beans with the tomatoes, cucumber and green peppers. 5 Pour over the mayonnaise mixture and mix until combined. 6 Spoon into a serving dish. Serve cold.

Chef’s Tip: Garnish with 5 g (1 Tbsp) chopped parsley to serve.

Lightly Curried Samp & Bean Salad

12. SAMP & BEAN, BUTTERNUT & FETA SALAD Yield: ± 3 kg Samp & Beans 500 g (1 packet) 10 g (2 tsp)

Samp & bean mix Salt

Method:

1 Soak the samp and bean mix overnight (± 8 - 12 hours) in ± 2 litres of water. Drain. 2 Place pre-soaked samp and beans in a large pot with ± 6 litres of water. Boil over medium heat for ± 2 - 3 hours or until soft. Rinse under cold water and leave to cool. Salad 600 g (²/3 medium) 300 g (2 medium) 90 g (6 Tbsp) 50 g 200 g (1 large) 200 g 20 g (4 Tbsp) 600 mℓ (2½ cups)

Method:

Butternut, cubed Red onions, chopped Butter/Margarine, cubed Veggie Seasoning (04650010) Red pepper, julienned Feta cheese, cubed Fresh coriander, finely chopped 1000 Island Dressing (07595040)

3 Preheat an oven to 180°C. 4 Place the butternut, red onions, butter/margarine and Veggie Seasoning in an insert and roast for ± 30 - 40 minutes or until the butternut is tender. Remove from the oven and allow to cool. 5 Place the cooked butternut and onions, red peppers, feta cheese, coriander and the cooked samp and bean mix into a mixing bowl. Add the 1000 Island Dressing and toss gently until mixed. 6 Spoon into a serving dish. Serve cold.


Method:

2 Whisk together the Creamy Ranch Dressing and milk to make a dressing. 3 Gently mix together the pasta, corn, peas, ham/cold meat cuts, red pepper, spring onions, basil and the dressing in a large salad bowl. 4 Spoon into a serving dish and serve cold.

Variation:

SPANISH CHORIZO & CORN PASTA SALAD

Replace cooked ham with sliced chorizo, peas with diced cherry tomatoes and basil with finely chopped coriander.

14. THREE CHEESE PASTA SALAD Yield: ± 2.9 kg Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, fusilli (screws) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking.

Ham, Sweetcorn & Pea Pasta Salad

13. HAM, SWEETCORN & PEA PASTA SALAD Yield: ± 3.4 kg Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, farfalle (bowtie) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Salad 800 mℓ (3¼ cups) 160 mℓ (²/3 cup) 246 g (1 can) 200 g (1½ cups) 500 g 150 g (1 medium) 50 g (2 large) 20 g (4 Tbsp)

Creamy Ranch Dressing (07596040) Milk Corn, whole kernel, drained Peas, frozen Cooked ham/Cold meat cuts, chopped Red pepper, chopped Spring onions, sliced Fresh basil, finely chopped

Salad 30 mℓ (2 Tbsp) 200 g (2 large) 150 g 150 g 150 g 150 g (1 medium) 200 g (4 stalks) 600 mℓ (2½ cups) 30 g

Oil, for frying Baby marrows, sliced and halved Mozzarella cheese, cubed Feta cheese, cubed Cheddar cheese, cubed Red pepper, chopped Celery, finely sliced Creamy Ranch Dressing (07596040) Garlic & Herb Sprinkle (04094010)

Method:

2 Heat the oil in a pan and fry the baby marrows for ± 3 minutes. Set aside to cool. 3 Mix together the pasta, baby marrows, cheeses, red pepper and celery in a large mixing bowl. 4 Add the Creamy Ranch Dressing and Garlic & Herb Sprinkle and gently mix through. 5 Spoon into a serving dish and serve cold.

Variation:

THREE CHEESE & BACON PASTA SALAD Add 200 g bacon, diced and cooked until crisp.


15. TUSCAN CHICKEN PASTA SALAD Yield: ± 2.5 kg Pasta 5 g (1 tsp) 250 g (½ packet) 15 mℓ (1 Tbsp)

Salt Pasta, conchiglie (shells) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Salad 45 mℓ (3 Tbsp) 150 g (1 medium) 500 g 100 g (2 stalks) 200 g (1 large) 200 g (²/3 medium) 50 g 500 mℓ (2 cups) 250 mℓ (1 cup)

Oil, for frying Onion, chopped Chicken, fillets, cut into strips Celery, sliced Carrot, julienned Cucumber, chopped Garlic & Herb Sprinkle (04094010) Mayonnaise Yoghurt, plain

Method:

2 Heat the oil in a pan and fry the onions until soft and transparent. 3 Add the chicken and fry until browned. Set aside to cool. 4 Mix together the onion, chicken, celery, carrot, cucumber and pasta. 5 Whisk together the Garlic & Herb Sprinkle, mayonnaise and yoghurt to make a dressing. Add to the salad ingredients and toss gently to mix through. 6 Spoon into a serving dish and serve cold.

Sauce 45 mℓ (3 Tbsp) 200 g (2 small) 300 g (2 medium) 90 ml (6 Tbsp) 300 mℓ (1¼ cups) 300 mℓ (1¼ cups) 100 g (²/3 cup) 480 g (2 cans)

Oil, for frying Onions, finely chopped Green peppers, chopped Cape Fruit Sosatie Marinade (07544040) Mayonnaise Milk Raisins Peaches, slices, drained

Method:

2 Heat the oil in a pan and fry the onions until soft and transparent. Add the green peppers and fry for ± 2 minutes, set aside to cool. 3 Mix together the Cape Fruit Sosatie Marinade, mayonnaise and milk. 4 Add the cooked pasta, raisins and peaches to the curry sauce mixture and mix through. 5 Spoon into a serving dish. Serve cold.

Variation:

CHICKEN & MANGO CURRY PASTA SALAD

Replace peaches and raisins with 460 g (2 cans drained) mango slices and 500 g sliced cooked chicken.

Chef’s Tip: Al dente means to cook until soft yet firm.

Variation:

RANCH CHICKEN PASTA SALAD

Replace mayonnaise and yoghurt with 750 mℓ (3 cups) Creamy Ranch Dressing (07596040).

16. CURRY PEACH PASTA SALAD Yield: ± 2.9 kg Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, conchiglie (shells) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking.

Curry Peach Pasta Salad


17. GARLIC & HERB GREEK PASTA SALAD Yield: ± 3.1 kg Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, penne Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Salad 300 g (1 medium) 400 g (± 40) 250 g (1 can) 250 g 600 mℓ (2½ cups)

Method:

Cucumber, sliced and quartered Cherry tomatoes, halved Chickpeas, drained Feta cheese, cubed Garlic & Herb Marinade (07534040)

2 Combine the cucumber, tomatoes, chickpeas and feta cheese in a large mixing bowl. 3 Add the Garlic & Herb Marinade and cooked pasta. Gently mix through. 4 Spoon into a serving dish. Serve cold.

Variation:

MEDITERRANEAN PASTA SALAD

Replace chickpeas with 200 g chopped Peppadew® and add 50 g olives, pitted and halved.

Chef’s Tip: Al dente means to cook until soft yet firm.

Garlic & Herb Vegetable Pasta Salad

18. GARLIC & HERB VEGETABLE PASTA SALAD Yield: ± 2.8 kg Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, conchiglie (shells) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Vegetables 250 g (¼ medium) 250 g (3 small) 100 g (4 medium) 250 g (± 40) 200 g (1 large) 190 mℓ (¾ cup) 400 mℓ (1²/3 cups)

Method:

Butternut, cubed Baby marrows, sliced Yellow patty pans, quartered Green beans, chopped Red pepper, chopped Mayonnaise Garlic & Herb Marinade (07534040)

2 Boil the butternut in water until tender. Blanch the baby marrows, patty pans and green beans in boiling water for ± 3 minutes until slightly tender. Drain and rinse in cold water until cool. 3 Mix the cooked vegetables with the red pepper and cooked pasta. Gently add the whisked mayonnaise and Garlic & Herb Marinade dressing. 4 Spoon into a serving dish. Serve cold.

Chef’s Tip: Replace pasta shells with a different pasta shape (see Pasta & Bakes Category information page).


19. ROASTED VEGETABLE & RISONI PASTA SALAD Yield: ± 3.8 kg Pasta 10 g (2 tsp) 500 g 45 mℓ (3 Tbsp)

Salt Pasta rice, risoni Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta, cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Roasted Vegetables Red onions, chopped 300 g (2 medium) Butternut, cubed 500 g (½ medium) Sweet potatoes, cubed 500 g (2 medium) Baby marrows, sliced 400 g (4 large) Green peppers, chopped 300 g (2 medium) Red pepper, chopped 200 g (1 large) Veggie Seasoning (04650010) 60 g Olive oil 90 mℓ (6 Tbsp) Creamy Ranch Dressing 600 mℓ (2½ cups) (07596040) Feta cheese, crumbled 150 g (2½ cups)

Method:

2 Preheat an oven to 180°C. 3 Place all the vegetables in an insert and sprinkle with Veggie Seasoning. Drizzle with the olive oil and gently toss until evenly coated. Roast in the oven for ± 30 - 40 minutes. Remove from the oven and leave to cool. 4 Mix the roasted vegetables with the pasta rice, Creamy Ranch Dressing and half of the feta cheese. Mix gently to combine. 5 Spoon into a serving dish and garnish with the remaining feta cheese to serve.

Variation:

CHICKEN & VEGETABLE RISONI PASTA SALAD Add 250 g thinly sliced smoked or roasted chicken.

20. GREEN BEAN & BACON PASTA SALAD IN HERB DRESSING Yield: ± 3 kg Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Method:

Salt Pasta, farfalle (bowtie) Oil

1 Bring a large pot of water to the boil. Add the salt and pasta, and cook for ± 10 – 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking.

Green Bean & Bacon Pasta Salad in Herb Dressing Salad 200 g 400 g (± 60) 150 g (1 medium) 200 g (²/3 medium) 200 g 15 mℓ (1 Tbsp) 750 mℓ (3 cups) 20 g

Method:

Bacon, streaky, sliced Green beans, quartered and blanched (see Salads Category information page) Red pepper, julienned Cucumber, chopped Feta cheese, cubed Lemon juice Garlic & Herb Marinade (07534040) Garlic & Herb Sprinkle (04094010)

2 Fry the bacon in a pan until crisp and set aside to cool. 3 Mix together the pasta, bacon, green beans, red pepper, cucumber and half of the feta cheese (100 g). 4 Whisk together the lemon juice, Garlic & Herb Marinade and Garlic & Herb Sprinkle. Add to the salad ingredients and toss to combine. 5 Garnish with the remaining feta. Serve cold.

Variation:

GREEN BEAN & BACON PASTA SALAD IN CREAMY DRESSING Replace the Garlic & Herb Marinade with 1000 Island Dressing (07595040).

Variation:

GREEN BEAN & BACON PASTA SALAD IN SWEET & SOUR DRESSING Replace the Garlic & Herb Marinade with Sweet & Sour Marinade (07572040).


Variation:

ROASTED BUTTERNUT, BILTONG & FETA SALAD Add 60 g cubed or crumbled feta cheese.

Variation:

ROASTED BUTTERNUT, BILTONG & BLUE CHEESE SALAD Add 60 g crumbled blue cheese.

Variation:

ROASTED BUTTERNUT, BACON, FETA & BABY SPINACH SALAD

Replace biltong with 200 g diced and crispy cooked bacon and add 60 g cubed or crumbled feta. Serve on a bed of baby spinach leaves. Roasted Butternut & Biltong Salad

21. ROASTED BUTTERNUT & BILTONG SALAD Yield: ± 2.3 kg 2 kg (2 medium) 190 mℓ (¾ cup) 20 g 80 g 50 g (¹/3 cup) 50 g (½ packet) 15 g (3 Tbsp) 200 g

Butternut, cubed Oil Flavamate (04102010) Veggie Seasoning (04650010) Pumpkin seeds Almonds, slivered Fresh parsley, finely chopped Beef biltong, thinly shaved

Method:

1 Preheat an oven to 180°C. 2 Place butternut in an insert, drizzle with oil to coat and season with Flavamate and Veggie Seasoning. Roast for ± 30 - 40 minutes or until tender. Remove from the oven and set aside to cool. Reserve oil. 3 Place pumpkin seeds and almonds into a dry pan over medium heat. Toast for ± 2 minutes or until almonds are lightly golden brown. Toss the mixture frequently to prevent burning. 4 Mix half of the pumpkin seeds, almonds and the parsley with the roasted butternut. Mix with the oil remaining in the insert after roasting. 5 Dish into a half insert and scatter the shaved biltong evenly over the roast butternut mixture. Garnish with the remaining pumpkin seeds and almond slivers. 6 Serve cold.

Chef’s Tip: Avoid very dry or thick biltong cuts. Softer biltong slices will give more flavour.

22. CORN SALAD WITH LIME & SRIRACHA Yield: ± 1.3 kg 45 g (3 Tbsp) 490 g (2 cans) 10 g 30 mℓ (2 Tbsp) 100 g (1 small) 100 g 300 g (1 medium) 250 g (± 25) 100 g (1 small) 5 g (1 Tbsp)

Butter/Margarine Corn, whole kernel Sriracha Spice (08812010) Lime, juice Red pepper, chopped Feta cheese, crumbled Cucumber, chopped Cherry tomatoes, quartered Red onion, finely chopped Fresh coriander, finely chopped

Method:

1 Heat the butter/margarine in a large pan. 2 Add the corn and fry for ± 2 minutes or until slightly browned. 3 Add the Sriracha Spice and lime juice to the corn. Mix through. Set aside to cool. 4 Add the remaining ingredients and toss together before serving.

23. SRIRACHA SALAD DRESSING Yield: ± 1.3 kg 250 mℓ (1 cup) 500 mℓ (2 cups) 200 g (½ cup) 50 g 7 g (1½ tsp)

Method:

Lemon juice Canola oil Honey Sriracha Spice (08812010) Salt

1 Whisk all the ingredients together in a bowl and use as a dressing for salads.


SOUPS


GARNISH IDEAS FOR SOUPS Beef & Country Vegetable Soup

Chopped parsley, crispy onions, croutons.

Beef & Mixed Bean Soup

Tortilla chips, sour cream, chopped fresh chillies, tomato salsa.

Butternut Soup

Pumpkin seeds, crispy bacon, fresh cream, sage leaves, thyme sprigs, ground cinnamon, chilli powder.

Chicken, Noodle & Sweetcorn Soup

Chopped parsley/coriander, sliced spring onion.

Chunky Vegetable Soup

Croutons, chopped parsley, coriander leaves, thyme sprigs.

Creamy Broccoli Soup

Grated parmesan cheese, ground black pepper, crumbled feta cheese/blue cheese.

Minestrone Soup

Chilli flakes, chorizo slices, sundried tomatoes, parmesan cheese shavings.

Pea & Ham/Bacon Soup

Crispy bacon, parmesan cheese shavings, pea shoots, fresh cream.

Sweet Potato Soup

Ground cinnamon, balsamic reduction, toasted almond flakes, chopped red chillies, sweet potato crisps.

Tomato Soup

Basil leaves, chopped chives, fresh cream, sundried tomatoes, parmesan cheese shavings, parmesan crisps, tomato salsa, feta cheese, croutons.

BREAD FOR SOUP DIPPING:

Ciabatta, baguette, rye, sour dough, seed loaf, bread/cheese sticks, olive loaf, focaccia, flat breads, crostini, croutons, bruschetta, toasted cheese sandwiches.


SOUPS

2. BEEF & COUNTRY VEGETABLE SOUP

1. BEEF & LENTIL SOUP Yield: ± 6.6 kg 90 mℓ (6 Tbsp) 400 g (4 small) 300 g (6 stalks) 800 g 1.2 kg (6 large) 100 g (6 Tbsp) 500 g (1 packet) 4.5 ℓ (18 cups) 160 g (1 sachet) 10 g (2 Tbsp)

Oil, for frying Onions, chopped Celery, sliced Beef, stewing, finely cubed Potatoes, cubed Tomato paste Lentils, brown Water Beef & Country Vegetable Soup R/P (08443024) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions and celery until soft and transparent. 3 Add the beef and fry until browned. 4 Add the potatoes, tomato paste, lentils and half the water (2.25 ℓ). 5 Cover the pot and cook for ± 30 minutes or until the vegetables are soft, stirring occasionally. 6 Add the Beef & Country Vegetable Soup R/P and the remaining water to the soup mixture. Use a large whisk to mash the soft cooked potatoes. Do not use a hand blender. 7 Add the parsley and simmer uncovered until thickened.

Chef’s Tip: Ensure the leeks and celery are rinsed well.

Beef & Lentil Soup

Yield: ± 7.5 kg 90 mℓ (6 Tbsp) 500 g (2 large) 100 g (1 large) 100 g (2 stalks) 800 g 600 g (3 large) 600 g (2 medium) 500 g (¹/3 medium) 300 g (3 medium) 410 g (1 can) 5 ℓ (20 cups) 100 g (6 Tbsp) 160 g (1 sachet) 10 g (2 Tbsp)

Oil, for frying Onions, chopped Leek, sliced Celery, sliced Beef, stewing, cubed Potatoes, cubed Sweet potatoes, cubed Cabbage, shredded Carrots, diced Tomatoes, chopped Water Tomato paste Beef & Country Vegetable Soup R/P (08443024) Fresh coriander, finely chopped

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions, leek and celery until soft and transparent. 3 Add the beef and fry until browned. 4 Add the potatoes, sweet potatoes, cabbage, carrots, tomatoes and half the water (2.5 ℓ). 5 Cover and simmer for ± 20 minutes, stirring occasionally. 6 Add the tomato paste and remaining water. 7 Add the Beef & Country Vegetable Soup R/P and mix through. Simmer for ± 30 minutes or until the vegetables and meat are soft. 8 Use a large whisk to mash the soft cooked vegetables. Do not use a hand blender. 9 Add the coriander and simmer uncovered until thickened.

Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking.

Beef & Country Vegetable Soup


3. BEEF & MIXED BEAN SOUP Yield: ± 7.3 kg 90 mℓ (6 Tbsp) 400 g (4 small) 100 g (1 large) 600 g 800 g (4 large) 410 g (1 can) 6 ℓ (24 cups) 500 g (2 cans) 160 g (1 sachet) 15 g (3 Tbsp)

Oil, for frying Onions, chopped Leek, sliced Beef, stewing, finely cubed Potatoes, finely cubed Tomatoes, chopped Water Mixed beans, drained Beef & Country Vegetable Soup R/P (08443024) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions and leek until soft and transparent. 3 Add the beef and fry until browned. 4 Add the potatoes, tomatoes and half the water (3 ℓ). 5 Cover and simmer for ± 20 minutes, stirring occasionally. 6 Add the mixed beans and gradually add the remaining water. 7 Add the Beef & Country Vegetable Soup R/P and mix through. 8 Add the parsley and simmer uncovered until thickened.

4. BILTONG SOUP Yield: ± 4.3 kg 160 g (²/3 cup) 160 g (1 sachet) 2.5 ℓ (10 cups) 2 ℓ (8 cups) 250 g 150 g (2 cups) 50 g

Butter/Margarine Mushroom Soup R/P (08334024) Water Milk Biltong, powder Cheddar cheese, grated Biltong, finely sliced (optional)

Method:

1 Heat the butter/margarine in a large pot. Add the Mushroom Soup R/P. 2 Stir continuously until the mixture begins to cook. 3 Gradually add the milk and water into the pot while mixing. 4 Over medium heat, stir continuously until the mixture has thickened. Remove from the stove and use a hand blender to blend the soup until smooth. 5 Add the biltong powder and cheese. 6 Do not let the soup simmer again, just keep warm. Garnish with biltong slices.

Chef’s Tip: Garnish with chopped chives.

Chef’s Tip: For a richer, thicker soup reduce the amount of water added.

Biltong Soup

Variation:

BILTONG & BLUE CHEESE SOUP

Replace the cheddar cheese with blue cheese.

Variation:

SPICY BILTONG SOUP

Replace biltong powder with chilli biltong powder.

Variation:

BACON & MUSHROOM SOUP

Replace the biltong with finely diced bacon, cooked until crisp.


5. CHICKEN & VEGETABLE SOUP Yield: ± 7.2 kg 90 mℓ (6 Tbsp) 400 g (4 small) 100 g (2 stalks) 600 g 1 kg (5 large) 450 g (½ medium) 200 g (1 large) 6 ℓ (24 cups) 140 g (1 sachet)

Method:

Oil, for frying Onions, chopped Celery, finely chopped Chicken, fillets, finely cubed Potatoes, finely cubed Butternut, finely cubed Carrot, finely diced Water Chunky Vegetable Soup R/P (08442021)

1 Heat the oil in a large pot (10 litre). 2 Fry the onions and celery until soft and transparent. 3 Add the chicken and fry until browned. 4 Add the potatoes, butternut, carrot and half the water (3 ℓ). Cover and simmer for ± 30 minutes or until the vegetables are soft. 5 Add the Chunky Vegetable Soup R/P and gradually add the remaining water. 6 Simmer uncovered until thickened.

Variation:

CHICKEN & CHORIZO SOUP

Replace 300 g of the chicken with 300 g chopped chorizo sausage.

Chef’s Tip: Use shredded cooked chicken in place of the chicken fillets.

6. CHICKEN, NOODLE & SWEETCORN SOUP Yield: ± 6.2 kg 90 g (6 Tbsp) 300 g (2 medium) 500 g 400 g (2 large) 5 ℓ (20 cups) 140 g (1 sachet) 150 g 410 g (1 can) 500 g (2 cans)

Butter/Margarine Onions, finely chopped Chicken, fillets, finely cubed Potatoes, finely cubed Water Chunky Vegetable Soup R/P (08442021) Pasta, linguine/egg noodles Sweetcorn, cream style Corn, whole kernel, drained

Method:

1 Heat the butter/margarine in a large pot (10 litre). 2 Fry the onions until soft and transparent. 3 Add the chicken and fry until browned. 4 Add the potatoes and gradually add the water. 5 Cover and simmer for ± 30 - 40 minutes or until the potatoes are soft. 6 Remove from the stove and hand blend the mixture to a smooth texture. 7 Add the Chunky Vegetable Soup R/P. 8 Add the pasta, sweetcorn and corn kernels. 9 Simmer uncovered until the soup has thickened and the pasta is cooked.

Variation:

THAI CHICKEN NOODLE SOUP

Add 125 mℓ (½ cup) Thai-Style Sweet Chilli Sauce (07653040) and 5 g (1 Tbsp) chopped fresh coriander.

Chef’s Tip: Replace noodles with spaghetti, tagliatelle or fettuccine (see Pasta & Bakes Category information page).

Chicken & Vegetable Soup

Chicken, Noodle & Sweetcorn Soup


7. BUTTERNUT SOUP Yield: ± 8.4 kg 90 g (6 Tbsp) 300 g (2 medium) 4.5 kg (5 medium) 300 g (3 medium) 4.5 ℓ (18 cups) 140 g (1 sachet) 90 mℓ (6 Tbsp) 400 mℓ (1²/3 cups)

Butter/Margarine Onions, chopped Butternut, cubed Carrots, diced Water Chunky Vegetable Soup R/P (08442021) Orange juice Milk/Cream

Method:

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and fry until soft and transparent. 3 Add the butternut, carrots and half the water (2.25 ℓ). 4 Cover and simmer for ± 30 minutes or until the vegetables are soft. Gradually add the remaining water. 5 Add the Chunky Vegetable Soup R/P and mix through. 6 Use a hand blender to blend the soup until smooth. 7 Add the orange juice and milk/cream and simmer uncovered until thickened.

8. BUTTERNUT, CHICKPEA & CORIANDER SOUP WITH COCONUT MILK Yield: ± 6.8 kg 90 g (6 Tbsp) 300 g (2 medium) 10 g (2 tsp) 2 kg (2 medium) 500 g (2 cans) 30 g (2 Tbsp) 5 ℓ (20 cups) 140 g (1 sachet) 15 g (3 Tbsp) 400 g (1 can)

Butter/Margarine Onions, chopped Garlic & ginger paste Butternut, cubed Chickpeas, drained Tomato paste Water Chunky Vegetable Soup R/P (08442021) Fresh coriander, finely chopped Coconut cream/Coconut milk

Method:

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and fry until soft and transparent. Add the garlic & ginger paste. 3 Add the butternut, chickpeas and tomato paste. 4 Add half the water (2.5 ℓ), cover and simmer for ± 30 minutes or until the vegetables are soft. 5 Add the Chunky Vegetable Soup R/P and mix through. 6 Gradually add the remaining water. 7 Use a hand blender to blend the soup until smooth. 8 Add the coriander and coconut cream/coconut milk and simmer uncovered until thickened.

Chef’s Tip: See Soups Category information page for garnish ideas. Butternut Soup


Chunky Vegetable Soup

9. CHUNKY VEGETABLE SOUP Yield: ± 6.6 kg 90 mℓ (6 Tbsp) 500 g (2 large) 100 g (1 large) 200 g (4 stalks) 250 g (½ packet) 600 g (3 large) 600 g (3 small) 600 g (²/3 medium) 300 g (3 medium) 5 ℓ (20 cups) 100 g (6 Tbsp) 140 g (1 sachet) 10 g (2 Tbsp)

Oil, for frying Onions, chopped Leek, sliced Celery, sliced Soup mix Potatoes, cubed Sweet potatoes, cubed Butternut, cubed Carrots, grated Water Tomato paste Chunky Vegetable Soup R/P (08442021) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions, leek and celery until soft and transparent. Add the soup mix. 3 Add the potatoes, sweet potatoes, butternut, carrots and half the water (2.5 ℓ). 4 Cover and simmer for ± 30 minutes or until the vegetables are soft. 5 Add the tomato paste and the remaining water. 6 Add the Chunky Vegetable Soup R/P. 7 Use a large whisk to mash the soft cooked vegetables. Do not use a hand blender. 8 Add the parsley and simmer uncovered until thickened.

Creamy Broccoli Soup

10. CREAMY BROCCOLI SOUP Yield: ± 5.7 kg 2 kg (8 medium)

90 g (6 Tbsp) 300 g (2 medium) 800 g (4 large) 3 ℓ (12 cups) 140 g (1 sachet) 1.5 ℓ (6 cups)

Broccoli, whole, cut into florets and stem Butter/Margarine Onions, finely chopped Potatoes, cubed Water Chunky Vegetable Soup R/P (08442021) Milk

Method:

1 Steam the broccoli for ± 4 minutes. Place immediately in cold water to preserve a bright green colour and set aside. Do not overcook the broccoli. 2 Heat the butter/margarine in a pot and fry the onions until soft and transparent. 3 Add the potatoes and the water. 4 Add the Chunky Vegetable Soup R/P. Simmer for ± 30 minutes or until the potatoes are cooked. 5 Add the broccoli and gradually add the milk. Use a hand blender to blend the soup until smooth. 6 Simmer uncovered until thickened.

Variation:

BROCCOLI & BLUE CHEESE SOUP Add 120 g crumbled blue cheese to serve.

Variation:

BROCCOLI & FETA CHEESE SOUP Add 120 g crumbled feta cheese to serve.

Chef’s Tip: Ensure that the leeks and celery are rinsed well.

Chef’s Tip: Add cream for a richer soup or serve with a cream swirl.


11. SWEET POTATO SOUP Yield: ± 8.5 kg 90 g (6 Tbsp) 300 g (2 medium) 200 g (4 stalks) 4.6 kg (12 large) 300 g (3 medium) 4.5 ℓ (18 cups) 140 g (1 sachet)

20 g (4 Tbsp) 400 mℓ (1²/3 cups)

Butter/Margarine Onions, chopped Celery, sliced Sweet potatoes, cubed Carrots, diced Water Chunky Vegetable Soup R/P (08442021) Fresh basil, finely chopped Cream

Method:

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and fry until soft and transparent. 3 Add the celery, sweet potato, carrots and half the water (2.25 ℓ). 4 Cover and simmer for ± 30 - 40 minutes or until the vegetables are soft. Gradually add the remaining water as needed. 5 Add the Chunky Vegetable Soup R/P. 6 Use a hand blender to blend the soup until smooth. 7 Add the basil and cream. Simmer uncovered until thickened.

Variation:

CURRIED SWEET POTATO, CARROT & CORIANDER SOUP Yield: ± 6.8 kg 90 g (6 Tbsp) 400 g (4 small) 200 g (4 stalks) 1.6 kg (4 large) 800 g (4 large) 800 g (4 large) 4.5 ℓ (18 cups) 100 g (1 sachet) 45 mℓ (3 Tbsp) 45 mℓ (3 Tbsp) 15 g (3 Tbsp)

Method:

Butter/Margarine Onions, chopped Celery, sliced Sweet potatoes, cubed Potatoes, cubed Carrots, sliced Water Chicken Curry R/P (08436020) Worcester Sauce (07621050) Lemon juice Fresh coriander, finely chopped

1 Heat the butter/margarine in a large pot (10 litre). 2 Fry the onions and celery until soft and transparent. 3 Add the sweet potatoes, potatoes, carrots and half the water (2.25 ℓ). Cover and simmer for ± 30 minutes or until the vegetables are soft. 4 Add the Chicken Curry R/P and gradually add the remaining water. 5 Use a hand blender to blend the soup until smooth. 6 Add the Worcester Sauce, lemon juice and coriander. Simmer uncovered until thickened.

Potato, Leek & Bacon Soup

12. POTATO, LEEK & BACON SOUP Yield: ± 6.3 kg 90 mℓ (6 Tbsp) 400 g (4 small) 600 g (6 large) 250 g 2 kg (10 large) 160 g (1 sachet) 3 ℓ (12 cups) 1.5 ℓ (6 cups)

Oil, for frying Onions, finely chopped Leeks, finely chopped Bacon, diced Potatoes, finely cubed Mushroom Soup R/P (08334024) Water Milk

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions and leeks until soft and transparent. 3 Add the bacon and fry until cooked. 4 Add the potatoes, Mushroom Soup R/P and the water. 5 Cook for ± 30 - 40 minutes over low heat until the potatoes are cooked. Use a large whisk to mash the soft cooked potatoes. Do not use a hand blender. 6 Add the milk and simmer uncovered until thickened.

Variation:

POTATO, LEEK & CHICKEN SOUP

Replace bacon with roasted or smoked chicken.

Variation:

BACON & BLUE CHEESE SOUP

Add 120 g crumbled blue cheese to serve.

Chef’s Tip: Ensure that the leeks and celery are rinsed well.


13. MINESTRONE SOUP Yield: ± 7.2 kg 90 mℓ (6 Tbsp) 400 g (4 small) 100 g (2 stalks) 200 g (1 large) 600 g (3 large) 410 g (1 can) 50 g (3 Tbsp) 6 ℓ (24 cups) 160 g (1 sachet) 500 g (± 80) 240 g (1 can) 250 g

Oil, for frying Onions, finely chopped Celery, sliced Carrot, diced Potatoes, cubed Tomatoes, chopped Tomato paste Water Beef & Country Vegetable Soup R/P (08443024) Green beans, chopped White kidney beans, drained Pasta, risoni (rice)

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions and celery until soft and transparent. 3 Add the carrot, potatoes, tomatoes, tomato paste and half the water (3 ℓ). 4 Cover the pot and cook for ± 30 minutes or until the vegetables are soft. 5 Add the Beef & Country Vegetable Soup R/P and mix through. Gradually add the remaining water. 6 Add the green beans, kidney beans and pasta. 7 Simmer uncovered for ± 15 minutes or until the soup has thickened and the pasta is cooked.

Chef’s Tip: Replace pasta rice with a different pasta shape (see Pasta & Bakes Category information page).

Minestrone Soup

14. MIXED BEAN & COUNTRY VEGETABLE SOUP Yield: ± 7.3 kg 90 mℓ (6 Tbsp) 400 g (4 small) 100 g (1 large) 600 g (²/3 medium) 200 g (1 large) 800 g (4 large) 410 g (1 can) 6 ℓ (24 cups) 500 g (2 cans) 140 g (1 sachet) 15 g (3 Tbsp)

Oil, for frying Onions, chopped Leek, sliced Butternut, finely cubed Carrot, diced Potatoes, finely cubed Tomatoes, chopped Water Mixed beans, drained Chunky Vegetable Soup R/P (08442021) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot (10 litre). 2 Fry the onions and leek until soft and transparent. 3 Add the butternut, carrot, potatoes, tomatoes and half the water (3 ℓ). 4 Cover and simmer for ± 30 minutes, stirring occasionally. 5 Add the mixed beans and gradually add the remaining water. 6 Add the Chunky Vegetable Soup R/P and mix through. 7 Add the parsley and simmer uncovered until thickened.

Chef’s Tip: Ensure that the celery and leeks are rinsed well.

Mixed Bean & Country Vegetable Soup


16. CREAMY MUSHROOM SOUP Yield: ± 5.5 kg 90 g (6 Tbsp) 300 g (2 medium) 200 g (2 large) 200 g (4 stalks) 750 g (± 38) 800 g (4 large) 160 g (1 sachet) 2.5 ℓ (10 cups) 2 ℓ (8 cups)

Butter/Margarine Onions, finely chopped Leeks, finely chopped Celery, finely sliced Mushrooms, button, finely chopped Potatoes, finely cubed Mushroom Soup R/P (08334024) Water Milk

Method: Pea & Ham Soup

15. PEA & HAM SOUP Yield: ± 6.2 kg 90 g (6 Tbsp) 400 g (4 small) 100 g (2 stalks) 500 g

200 g (1 large) 600 g (3 large) 1 kg (2 packets) 5.5 ℓ (22 cups) 160 g (1 sachet)

Method:

Butter/Margarine Onions, chopped Celery, sliced Ham/Pork shank/Bacon, finely diced Carrot, diced Potatoes, cubed Split peas Water Beef & Country Vegetable Soup R/P (08443024)

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and celery and fry until soft and transparent. 3 Add the meat and fry until browned. 4 Add the carrot, potatoes, split peas and half the water (2.75 ℓ). 5 Cover the pot and cook for ± 30 minutes or until the vegetables are soft. 6 Gradually add the remaining water. Remove meat bones if necessary. 7 Add the Beef & Country Vegetable R/P and use a hand blender to blend the soup until smooth. 8 Simmer uncovered until thickened.

Chef’s Tip: Ensure the celery is rinsed well.

Chef’s Tip: To speed up the cooking process, soak the split peas in water overnight. Chef’s Tip: Add cream to serve for a richer soup or garnish with a cream swirl.

1 Heat the butter/margarine in a large pot (10 litre). 2 Fry the onions, leeks and celery until soft. Add the mushrooms and fry until tender. 3 Add the potatoes, Mushroom Soup R/P and the water. 4 Cook for ± 30 - 40 minutes over low heat until the soup has thickened and the potatoes are soft. 5 Gradually add the milk. 6 Use a hand blender to blend the soup until smooth.

Chef’s Tip: For a darker soup use brown mushrooms. Chef’s Tip: Add cream for a richer soup or serve with a cream swirl.

Variation: Variation:

CREAMY CHICKEN & MUSHROOM SOUP Yield: ± 5.8 kg 90 g (6 Tbsp) 400 g (4 small) 300 g (6 stalks) 600 g 500 g (± 25) 800 g (4 large) 2.5 ℓ (10 cups) 160 g (1 sachet) 2 ℓ (8 cups)

Method:

Butter/Margarine Onions, finely chopped Celery, finely sliced Chicken, fillets, finely cubed Mushrooms, button, chopped Potatoes, finely cubed Water Mushroom Soup R/P (08334024) Milk

1 Heat the butter/margarine in a large pot (10 litre). 2 Fry the onions until soft and transparent. Add the chicken and fry until browned. 3 Add the mushrooms, potatoes and water. 4 Cover and simmer for ± 30 minutes or until the potatoes are soft. 5 Add the Mushroom Soup R/P and mix through. Gradually add the milk and simmer. 6 Use a hand blender to blend the soup until smooth. 7 Simmer uncovered until thickened.


17. TOMATO SOUP Yield: ± 4.8 kg 90 g (6 Tbsp) 200 g (2 small) 100 g (2 stalks) 200 g (1 large) 100 g (1 small) 2.5 kg (13 large) 225 g (1 cup) 2 ℓ (8 cups) 140 g (1 sachet) 500 mℓ (2 cups) 50 g (¼ cup)

Butter/Margarine Onions, chopped Celery, sliced Carrot, diced Potato, cubed Tomatoes, chopped Tomato paste Water Chunky Vegetable Soup R/P (08442021) Milk Sugar

Method:

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and celery and fry until soft and transparent. 3 Add the carrot, potato, tomatoes and tomato paste. 4 Gradually add the water. 5 Cover the pot and cook for ± 30 minutes or until the vegetables are soft. 6 Add the Chunky Vegetable Soup R/P. 7 Use a hand blender to blend the soup until smooth. 8 Add the milk and sugar and simmer uncovered until thickened.

Variation:

TOMATO, CHORIZO, PEA & RISONI PASTA SOUP Yield: ± 7.4 kg 90 g (6 Tbsp) 300 g (2 medium) 400 g (2 large) 15 g (1 Tbsp) 160 g 340 g (1½ cups) 400 g (2 large) 1.8 kg (9 large) 6 ℓ (24 cups) 160 g (1 sachet) 400 g (3 cups) 200 g 10 g (2 Tbsp)

Butter/Margarine Onions, chopped Green peppers, finely chopped Garlic, paste Chorizo sausage, sliced and halved Tomato puree Potatoes, finely cubed Tomatoes, chopped Water Beef & Country Vegetable Soup R/P (08443024) Peas, frozen Pasta, risoni (rice) Fresh parsley, finely chopped

Chef’s Tip: For a richer flavour - Roast the tomatoes at 200°C for ± 1 hour (add fresh garlic cloves, rosemary and thyme).

Tomato Soup

Method:

1 Heat the butter/margarine in a large pot (10 litre). 2 Add the onions and green peppers and fry until soft. Add the garlic paste. 3 Fry the chorizo sausage separately and set aside. 4 Add the tomato puree, potatoes and tomatoes. 5 Gradually add the water, cover the pot and cook for ± 30 minutes or until the vegetables are soft. 6 Add the Beef & Country Vegetable Soup R/P. 7 Use a hand blender to blend the soup until smooth. 8 Add the chorizo sausage, peas and pasta rice. Simmer uncovered for ± 15 minutes or until the soup has thickened and the pasta is cooked. Add the parsley and serve.

Variation:

TOMATO, BACON, PEA & RISONI PASTA SOUP Replace chorizo sausage with finely diced bacon.

18. TUNA SOUP Yield: ± 2.6 kg 160 g (²/3 cup) 160 g (1 sachet) 1.5 ℓ (6 cups) 1 ℓ (4 cups) 240 g (2 cans) 5 g (1 Tbsp)

Method:

Butter/Margarine Mushroom Soup R/P (08334024) Water Milk Tuna, drained Fresh parsley, finely chopped (optional)

1 Heat the butter/margarine in a pot and add the Mushroom Soup R/P. 2 Stir continuously until the mixture begins to cook. 3 Slowly add the water and milk. Mix well. 4 Stir continuously over medium heat until the mixture begins to thicken. 5 Add the tuna. Simmer for ± 5 - 10 minutes. 6 Serve garnished with parsley (optional).

Variation:

TUNA & CORN CHOWDER

Add 1 can (250 g) drained corn kernels with the tuna.


INSTANT SOUPS

19. INSTANT CREAMY CHICKEN SOUP Yield: ± 2.1 kg 2 ℓ (8 cups) 200 g (1 sachet)

Method:

Water Assorted Instant Soups - Creamy Chicken Instant Soup R/P (08590032)

1 Pour the water into a pot and add the Creamy Chicken Instant Soup R/P. 2 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot.

Variation:

ROAST CHICKEN SOUP

Add 300 g shredded roast chicken.

21. INSTANT MINESTRONE SOUP

Variation:

CHICKEN & CORN SOUP

Add 300 g shredded roast chicken and 250 g (1 can, drained) corn, whole kernels.

20. CHICKEN NOODLE SOUP Yield: ± 2.5 kg 2.5 ℓ (10 cups) 200 g (1 sachet) 200 g 70 g

Chicken & Butter Bean Minestrone Soup

Water Assorted Instant Soups - Creamy Chicken Instant Soup R/P (08590032) Chicken, roasted, shredded Instant noodles

Method:

1 Pour the water into a pot and add the Creamy Chicken Instant Soup R/P, shredded chicken and instant noodles. 2 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot.

Yield: ± 2.1 kg 2 ℓ (8 cups) 200 g (1 sachet)

Method:

Water Assorted Instant Soups Minestrone Instant Soup R/P (08590032)

1 Pour the water into a pot and add the Minestrone Instant Soup R/P. 2 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot.

Variation:

TOMATO & MEATBALL MINESTRONE SOUP

Add 500 g (± 70) cooked meatballs (see meatball recipe in Beef & Lamb category). Shape heaped teaspoons (± 7 g) of the meatball mixture into balls before cooking.

22. CHICKEN & BUTTER BEAN MINESTRONE SOUP Yield: ± 2.2 kg 2 ℓ (8 cups) 200 g (1 sachet) 300 g 246 g (1 can)

Method:

Water Assorted Instant Soups Minestrone Instant Soup R/P (08590032) Chicken, roasted, shredded Butter beans, drained and rinsed

1 Pour the water into a pot and add the Minestrone Instant Soup R/P and shredded chicken. 2 Bring to the boil. Add butter beans and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot. Chicken Noodle Soup


23. ITALIAN VEGETABLE SOUP Yield: ± 2 kg 2 ℓ (8 cups) 200 g (1 sachet)

50 g 150 g (1½ medium) 100 g (1 small) 50 g (2 large)

Water Assorted Instant Soups Minestrone Instant Soup R/P (08590032) Spinach, finely chopped Carrots, finely diced Red pepper, finely chopped Spring onions, finely chopped

Method:

1 Pour the water into a pot and add the Minestrone Instant Soup R/P and vegetables. 2 Bring to the boil and simmer for ± 8 - 10 minutes while stirring. 3 Serve hot.

24. INSTANT HEARTY BEEF SOUP Yield: ± 2.1 kg 2 ℓ (8 cups) 200 g (1 sachet)

Method:

26. RICH BEEF SOUP Yield: ± 2.9 kg 90 mℓ (6 Tbsp) 250 g (1 large) 600 g 2.5 ℓ (10 cups) 200 g (1 sachet)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the beef and fry until browned. Place the lid on the pot and reduce the heat. Cook for ± 5 - 8 minutes. 3 Pour the water into the pot and add the Hearty Beef Instant Soup R/P. 4 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 5 Serve hot.

Water Assorted Instant Soups Hearty Beef Instant Soup R/P (08590032)

1 Pour the water into a pot and add the Hearty Beef Instant Soup R/P. 2 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot.

25. MEATY VEGETABLE SOUP Yield: ± 3.7 kg 90 mℓ (6 Tbsp) 400 g (4 small) 150 g (¹/6 medium) 500 g (¹/3 medium) 100 g (1 large) 600 g 200 g (1 sachet) 2.5 ℓ (10 cups)

Oil Onion, finely chopped Beef, finely cubed Water Assorted Instant Soups Hearty Beef Soup R/P (08590032)

Oil, for frying Onions, finely chopped Butternut, finely cubed Cabbage, finely chopped Baby marrow, finely chopped Beef, finely cubed Assorted Instant Soups Hearty Beef Instant Soup R/P (08590032) Water

Method:

1 Heat the oil in a large pot and fry the onions and vegetables until tender. 2 Add the beef and fry until browned. Place the lid on the pot and reduce the heat. Cook for ± 5 minutes. 3 Pour the water into the pot and add the Hearty Beef Instant Soup R/P. 4 Bring to the boil and simmer for ± 8 - 10 minutes while stirring. 5 Serve hot.

Rich Beef Soup


27. INSTANT RICH OXTAIL SOUP Yield: ± 2.1 kg 2 ℓ (8 cups) 200 g (1 sachet)

Method:

Water Assorted Instant Soups - Rich Oxtail Instant Soup R/P (08590032)

1 Pour the water into a pot and add the Rich Oxtail Instant Soup R/P. 2 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot.

Variation:

CABBAGE & OXTAIL SOUP

Add 200 g finely chopped cabbage before cooking.

28. MUSHROOM & LENTIL SOUP Yield: ± 2.3 kg 2 ℓ (8 cups) 200 g (1 sachet) 125 g (± 6) 244 g (1 can)

Water Assorted Instant Soups - Rich Oxtail Instant Soup R/P (08590032) Mushrooms, button, finely chopped Lentils, brown, drained

Method:

1 Pour the water into a pot and add the Rich Oxtail Instant Soup R/P, mushrooms and lentils. 2 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 3 Serve hot.

29. CHUNKY OXTAIL SOUP Yield: ± 2.6 kg 30 mℓ (2 Tbsp) 300 g 200 g (1 large) 200 g (1 large) 2 ℓ (8 cups) 200 g (1 sachet)

Method:

Oil, for frying Beef, finely cubed Potato, finely chopped Carrot, finely chopped Water Assorted Instant Soups - Rich Oxtail Instant Soup R/P (08590032)

1 Heat the oil in a large pot and fry the beef until browned. 2 Add the potato and carrot and fry until tender. 3 Pour half of the water (1 ℓ) into the pot and simmer for ± 5 - 8 minutes. 4 Mix the remaining water with the Rich Oxtail Instant Soup R/P and add to the pot. 5 Bring to the boil and simmer for ± 3 - 5 minutes while stirring. 6 Serve hot.

Cabbage & Oxtail Soup

Soup Kettle Method: Pour the water into a soup kettle and add any of the Assorted Instant Soup R/P flavours. Set the soup kettle to high (above 85°C) for ± 20 minutes, stirring occasionally until thickened.

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


QUICHES & PIES


HOW TO MAKE A QUICHE BASE

1 Roll out the chilled shortcrust pastry onto a floured surface. Grease a 23 cm loose bottomed fluted flan quiche tin with melted butter or non-stick spray.

2 Line the quiche tin with the pastry. Press the pastry against the fluted edge. Ensure the pastry edges are slightly higher than the rim as pastry tends to shrink during baking.

3 Lightly prick the base with a fork. Place baking paper over the pastry and fill with baking beans.

4 Blind bake at 200°C for ± 15 minutes. Remove beans and baking paper and continue baking for ± 4 - 5 minutes or until pastry is golden.

5 Remove from the oven and allow to cool. Fill with a prepared filling. Reduce the oven temperature to 180°C and bake for ± 40 - 50 minutes or until set.

HOW TO MAKE A SAUSAGE ROLL

1 Unroll a 400 g pastry sheet and cut in half lengthways. Pipe the sausage roll filling along the length of each pastry strip, leaving a 1 cm edge.

2 Mix together egg and milk to create an egg wash. Brush the egg wash along the length of the pastry.

3 Roll the pastry over the sausage roll filling to form a sausage roll. Ensure the edges are sealed closed.

4 Cut the sausage rolls into ± 16 cm lengths and egg wash the top of the pastry. Place on a greased/ lined baking tray.

5 Bake at 180°C for ± 20 minutes or until the pastry is golden brown and puffed.

HOW TO MAKE COCKTAIL CHEESE PUFFS/COCKTAIL SAUSAGE ROLLS

1 Unroll a 400 g pastry sheet and cut in half lengthways. Pipe the cheese puff/sausage roll filling along the centre of each pastry strip.

2 Mix together egg and milk to create an egg wash. Brush the egg wash along one length of the pastry.

3 Fold the pastry over the filling to enclose. Use the back of a fork to seal the pastry along the join to ensure that it is tightly sealed. Brush the top of the pastry with egg wash.

4 Use a sharp knife to cut each cheese puff/ sausage roll into ± 3 cm long lengths. Freeze cheese puffs for a minimum of 2 hours.

5 Place on a greased/ lined baking tray. Bake at 180°C for ± 20 minutes or until the pastry is golden brown and puffed.


QUICHES

1. SHORT CRUST PASTRY Yield: ± 700 g 500 g (3 ¹/3 cups) 5 g (1 tsp) 250 g (1 cup) 80 mℓ (¹/3 cup)

Cake flour Salt Butter, room temperature, cubed Water, cold

Method:

1 Mix the flour with the salt in a mixing bowl. 2 Cut the butter into the flour with a knife until evenly blended. Rub the butter into the flour gently using fingertips, working quickly, until it resembles fine breadcrumbs. 3 Add the water very slowly a tablespoon at a time. Mix the water into the flour mixture using fingertips until the dough starts to come together. Continue to add the water very slowly until all the mixture is in one ball and resembles a soft dough. DO NOT ADD ALL THE WATER AT ONCE, AS NOT ALL MAY BE NEEDED. 4 Wrap the pastry in plastic wrap and leave in the refrigerator for a minimum of 30 minutes. 5 Preheat an oven to 180°C. 6 Remove the pastry from the fridge and roll the pastry out on a lightly floured surface using a rolling pin. Re-dust the surface and the rolling pin with additional flour if the pastry begins to stick. 7 Roll out into the desired shape to ± 3 - 5 mm thick. Gently transfer the pastry to an insert or baking dish, push in the sides/corners, neaten the edges and prick the base with a fork ± 10 - 12 times. 8 Place a piece of baking paper over the pastry and fill with baking beans. Bake in the oven for ± 15 minutes. Remove the baking paper and beans after ± 10 minutes of baking. Return the pastry to the oven uncovered for the last ± 5 minutes for a golden crust. 9 Remove from the oven and leave to cool slightly before adding the filling.

TO MAKE INDIVIDUAL QUICHES

Applies to all quiche recipes 1 Follow the recipe method to prepare and cook the quiche fillings. 2 Grease muffin pans with oil or non-stick spray. 3 Divide the cooked mixture between the muffin pans. Only half fill each cup. 4 Divide the egg mixture between the pans. Pour the mixture into the cups over the filling until just below full. Sprinkle a little grated cheese on top of each cup. 5 Bake in a preheated oven at 180°C for ± 15 - 20 minutes or until the quiches have set. 6 Remove from the oven and allow to stand for ± 10 minutes before removing them each carefully with a knife.

2. CHICKEN & MUSHROOM QUICHE (CRUSTLESS)

Yield: ± 2.5 kg (Makes half insert) 1 ℓ (4 cups) Milk 120 g (1 sachet) Chicken & Mushroom Pie R/P (08440024) 450 g (9 large) Eggs, beaten 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, chopped 800 g Chicken, fillets, finely cubed 20 g Chicken Spice ll (04647030) 250 g (± 12) Mushrooms, button, sliced 30 g (1 large) Spring onion, chopped 150 g (1 medium) Red pepper, chopped 150 g (2 cups) Cheese, cheddar and mozzarella, grated 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180°C. 2 Mix together the milk and Chicken & Mushroom Pie R/P until lump free and mix in the eggs. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a pot and fry the onions until soft and transparent. Add the chicken, Chicken Spice ll and mushrooms and fry. Do not overcook. 5 Add the spring onion and red pepper. Fry for a further ± 1 - 2 minutes. Do not lose the colour. Set aside and leave to cool. 6 Layer the cooked chicken mixture onto the base of the greased half insert. 7 Pour the egg mixture evenly over the chicken and mix slightly with a fork to combine all the ingredients. Sprinkle the cheese and parsley over the top. 8 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Chef’s Tip: Can be made in a Short Crust Pastry base or a bought pastry shell. Adjust the filling and egg mixture accordingly. Do not over fill.

Individual Quiches


3. SAVOURY MINCE QUICHE (CRUSTLESS) Yield: ± 2.5 kg (Makes half insert) 1 ℓ (4 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 450 g (9 large) Eggs, beaten 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, chopped 800 g Beef, mince 100 g (1 sachet) Savoury Mince R/P (08437020) 150 g (1½ medium) Carrots, grated 200 g (1 large) Tomato, chopped 150 g (2 cups) Cheese, cheddar and mozzarella, grated 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180°C. 2 Mix together the milk and White Sauce R/P until lump free and mix in the eggs. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 5 Add the Savoury Mince R/P, carrots and chopped tomato. 6 Cook for ± 15 minutes, stirring frequently. Mixture should be slightly dry and crumbly. Set aside and leave to cool. 7 Layer the savoury mince onto the base of the greased half insert. 8 Pour the egg mixture evenly over the mince and mix slightly with a fork to combine all the ingredients. Sprinkle the cheese and parsley over the top. 9 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Vegetable Medley Quiche

4. VEGETABLE MEDLEY QUICHE (CRUSTLESS)

Yield: ± 2.7 kg (Makes half insert) 1 ℓ (4 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 450 g (9 large) Eggs, beaten 90 g (6 Tbsp) Oil, for frying 300 g (2 medium) Red onions, chopped 300 g (2 medium) Green peppers, chopped 200 g (1 large) Red pepper, chopped 300 g (¼ medium) Butternut, finely cubed 300 g (3 large) Baby marrows, sliced 250 g (± 12) Mushrooms, button, sliced 30 g Veggie Seasoning (04650010) 150 g (2 cups) Cheese, cheddar and mozzarella, grated

Method:

1 Preheat an oven to 180°C. 2 Mix together the milk and White Sauce R/P until lump free and mix in the eggs. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a pot and fry the red onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 5 Add the butternut, baby marrows, and mushrooms. Fry until slightly tender. Add the Veggie Seasoning and mix through. Set aside and leave to cool. 6 Layer the vegetable mixture onto the base of the greased half insert. 7 Pour the egg mixture evenly over the vegetables and mix slightly with a fork to combine all the ingredients. Sprinkle the cheese over the top. 8 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.


6. SPINACH & FETA QUICHE (CRUSTLESS)

Yield: ± 2.5 kg (Makes half insert) 1 ℓ (4 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 450 g (9 large) Eggs, beaten 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1 kg (± 50 leaves) Spinach, shredded 30 g Veggie Seasoning (04650010) 250 g Feta cheese, crumbled

Method:

Chicken & Mixed Peppers Quiche

5. CHICKEN & MIXED PEPPERS QUICHE (CRUSTLESS)

Yield: ± 2.5 kg (Makes half insert) Milk 1 ℓ (4 cups) White Sauce R/P (08432025) 170 g (1 sachet) Eggs, beaten 450 g (9 large) Oil, for frying 90 mℓ (6 Tbsp) Red onions, chopped 200 g (2 small) Green pepper, chopped 200 g (1 large) Yellow pepper, chopped 100 g (1 small) Red pepper, chopped 100 g (1 small) Chicken, fillets, cubed 800 g Fiesta BBQ Spice (04175010) 20 g Cheese, cheddar and mozzarella, 150 g (2 cups) grated

Method:

1 Preheat an oven to 180°C. 2 Mix together the milk and White Sauce R/P until lump free and mix in the eggs. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a pot and fry the red onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 5 Add the chicken, browning it quickly. Season with the Fiesta BBQ Spice while cooking. Remove the mixture from the pot and leave to cool. 6 Layer the chicken mixture onto the base of the greased half insert. 7 Pour the egg mixture evenly over the chicken filling and mix slightly with a fork to combine all ingredients. Sprinkle the cheese over the top. 8 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

1 Preheat an oven to 180°C. 2 Mix together the milk and White Sauce R/P until lump free and mix in the eggs. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a pot and fry the onions until soft and transparent. Add the Veggie Seasoning and continue cooking for ± 1 minute. Remove from the heat. 5 Blanch the spinach in boiling water, drain well and set aside to cool. Add the cooked onions and half of the feta cheese to the blanched spinach. 6 Layer onto the base of the half insert. Pour the egg mixture evenly over the spinach filling and mix slightly with a fork to combine all the ingredients. Sprinkle the remaining feta cheese over the top. 7 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Variation:

BUTTERNUT & FETA QUICHE (CRUSTLESS) Replace spinach with 1 kg cubed and roasted or steamed butternut.

Chef’s Tip: Can be made in a Short Crust Pastry base or a bought pastry shell. Adjust the filling and egg mixture accordingly. Do not over fill.

Spinach & Feta Quiche


Tomato & Basil Quiche

7. TUNA & CORN QUICHE (CRUSTLESS)

Yield: ± 2.4 kg (Makes half insert) 1 ℓ (4 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 450 g (9 large) Eggs, beaten 30 g Garlic & Herb Sprinkle (04094010) 720 g (6 cans) Tuna, drained 300 g (2 cups) Corn, whole kernels, frozen 150 g (2 small) Baby marrows, sliced 150 g (1 medium) Red pepper, chopped 150 g (2 cups) Cheese, cheddar and mozzarella, grated

Method:

1 Preheat an oven to 180°C. 2 Mix together the milk and White Sauce R/P until lump free and mix in the eggs and Garlic & Herb Sprinkle. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Layer the tuna, corn, baby marrows and red pepper onto the base of the greased half insert. 5 Pour the egg mixture evenly over the tuna filling and mix slightly with a fork to combine all ingredients. Sprinkle the cheese over the top. 6 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Variation:

THAI TUNA, CORN & CORIANDER QUICHE (CRUSTLESS)

Add 60 mℓ (¼ cup) Thai-Style Sweet Chilli Sauce (07653040) and 10 g (2 Tbsp) finely chopped fresh coriander.

8. TOMATO & BASIL QUICHE (CRUSTLESS) Yield: ± 2.5 kg (Makes half insert) 1 ℓ (4 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 450 g (9 large) Eggs, beaten 125 mℓ (½ cup) Oil, for frying 300 g (2 medium) Onions, chopped 1 kg (5 large) Tomatoes, sliced 30 g Veggie Seasoning (04650010) 30 g (½ cup) Fresh basil, finely chopped 150 g (2 cups) Mozzarella cheese, grated

Method:

1 Preheat an oven to 180°C. 2 Mix together the milk and White Sauce R/P until lump free and mix in the eggs. Do not cook. 3 Grease a half insert with oil or non-stick spray. 4 Heat 90 mℓ (6 Tbsp) of oil in a pan and fry the onions until soft and transparent. 5 Place tomato slices into the insert and sprinkle with the Veggie Seasoning and half of the basil (15 g). Drizzle with the remaining oil. Roast in the oven for ± 10 - 15 minutes. 6 Remove from the oven and allow to cool. Add the onions and the remaining basil. Spoon into the greased half insert, pour the egg mixture evenly over the tomatoes. Sprinkle the cheese over the top. 7 Cover the insert with foil and bake for ± 40 - 50 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Chef’s Tip: Can be made in a Short Crust Pastry base or a bought pastry shell. Adjust the filling and egg mixture accordingly. Do not over fill.


PIES

9. PILCHARD FISH PIE

Yield: ± 4 kg (Makes half insert) Pilchard Fish Pie Filling 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 800 g (4 large) Potatoes, finely cubed 1.75 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 1.6 kg (4 cans) Pilchards in Tomato Sauce 40 g Garlic & Herb Sprinkle (04094010) 30 mℓ (2 Tbsp) Lemon juice

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the potatoes and fry for ± 5 minutes. 3 Whisk together the milk and White Sauce R/P until lump free. Add to the pot and leave to simmer for ± 10 - 15 minutes, stirring occasionally. 4 Add the pilchards, Garlic & Herb Sprinkle and lemon juice. 5 Simmer for ± 15 minutes or until the mixture has thickened. 6 Spoon the fish mixture into a half insert and leave to cool.

PASTRY

400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

7 Preheat an oven to 180°C. 8 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 9 Whisk together the egg and milk and brush over the pastry. 10 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 11 Allow to stand for ± 10 minutes. Cut into squares to serve.

Variation:

HAKE FISH PIE

Replace the pilchards with steamed and flaked hake fillets.

Chef’s Tip: For added heat, add chopped fresh chilli to taste. Pilchard Fish Pie


11. CHICKEN & MUSHROOM PIE

Yield: ± 3.2 kg (Makes half insert) Chicken & Mushroom Pie Filling 1.5 kg Chicken, fillets 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 500 g (± 25) Mushrooms, button, sliced 600 mℓ (2½ cups) Milk 120 g (1 sachet) Chicken & Mushroom Pie R/P (08440024)

Tuna Pie

Method:

10. TUNA PIE

Yield: ± 4.3 kg (Makes half insert) Tuna Pie Filling 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, chopped 1.75 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 1.2 kg (10 cans) Tuna, drained 1 kg (8¹/3 cups) Mixed vegetables, frozen, carrots and peas 30 g Garlic & Herb Sprinkle (04094010) 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Whisk together the milk and White Sauce R/P until lump free. Add to the pot and gradually bring to a simmer, whisking continuously, until thickened. 3 Add the tuna, vegetables and Garlic & Herb Sprinkle. 4 Simmer for ± 5 - 10 minutes or until the mixture has thickened. 5 Spoon the tuna mixture into a half insert and leave to cool.

PASTRY

400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

6 Preheat an oven to 180°C. 7 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 8 Whisk together the egg and milk and brush over the pastry. 9 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 10 Allow to stand for ± 10 minutes. Cut into squares to serve.

1 Steam the chicken fillets for ± 15 - 20 minutes. Leave to cool, then shred the cooked chicken. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mushrooms and the chicken. 3 Mix together the milk and Chicken & Mushroom Pie R/P and pour over the chicken mixture. 4 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes or until thickened, stirring occasionally. 5 Spoon the chicken mixture into a half insert and leave to cool.

PASTRY

400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

6 Preheat an oven to 180°C. 7 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 8 Whisk together the egg and milk and brush over the pastry. 9 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 10 Allow to stand for ± 10 minutes. Cut into squares to serve.

Variation:

CHICKEN & BACON PIE

Add 250 g chopped bacon and fry with the onions.

Variation:

TUNA & CORN PIE

Replace mixed vegetables with 800 g whole corn kernels.

Chicken & Mushroom Pie


12. CREAMY BEEF PIE

Yield: ± 3.2 kg (Makes half insert) Creamy Beef Pie Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Beef, goulash 1.5 kg Potatoes, grated 250 g (2½ small) Carrots, grated 200 g (2 medium) Water 800 mℓ (3¼ cups) Beef Stroganoff R/P (08446024) 120 g (1 sachet)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the meat and fry until browned. 2 Add the potatoes, carrots and half the water (400 mℓ) and simmer for ± 5 - 10 minutes. 3 Mix together the remaining water and the Beef Stroganoff R/P and add to the pot. 4 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring continuously, until the mixture has thickened and the meat is tender. 5 Spoon the mixture into a half insert and leave to cool.

PASTRY

400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

6 Preheat an oven to 180°C. 7 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 8 Whisk together the egg and milk and brush over the pastry. 9 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 10 Allow to stand for ± 10 minutes. Cut into squares to serve.

Variation:

CREAMY LAMB PIE

Replace the beef with lamb.

Variation:

CREAMY GAME MEAT PIE Replace the beef with game meat.

Chef’s Tip: Make sure pastry is constantly kept cold throughout the process.

Creamy Beef Pie


13. HUNGARIAN BEEF & VEGETABLE PIE Yield: ± 3.2 kg (Makes half insert) Hungarian Beef & Vegetable Pie Filling 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 10 g (2 tsp) Garlic, paste 300 g (2 medium) Green peppers, chopped 1 kg Beef, goulash 800 g (3¼ cups) Water 100 g (1 sachet) Hungarian Goulash R/P (08843020) 400 g (½ medium) Butternut, cubed 200 g (1 large) Potato, cubed 410 g (1 can) Tomatoes, chopped 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the garlic and green peppers. Fry for ± 2 minutes. 2 Add the meat, browning it quickly. 3 Add the water, cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the Hungarian Goulash R/P, butternut, potato and chopped tomatoes. 5 Bring to the boil, reduce heat and simmer for ± 30 minutes or until thickened, stirring occasionally. 6 Spoon the filling mixture into a half insert. Leave to cool.

PASTRY

400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

7 Preheat an oven to 180°C. 8 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the top of the pie. 9 Whisk together the egg and milk and brush over the pastry. 10 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 11 Allow to stand for ± 10 minutes. Cut in to squares to serve.

Variation:

TOMATO, BEEF & VEGETABLE PIE

Replace the Hungarian Goulash R/P with Tomato Bredie R/P (08439020).

Variation:

HUNGARIAN GAME MEAT & VEGETABLE PIE Replace the beef with game meat. Hungarian Beef & Vegetable Pie


14. CHEESE PUFF

Yield: ± 2.6 kg (Makes ± 96) Cheese Puff Filling 200 g Cheese Puff Pie R/P (08828020) 800 mℓ (3¼ cups) Water 300 g (4 cups) Cheddar cheese, grated

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Remove from the heat, add the cheese and stir through until the cheese has melted. 4 Cool before using as pastry filling.

PASTRY

1.6 kg (4 rolls) 50 g (1 large) 60 mℓ (¼ cup)

Method:

Puff pastry Egg Milk

5 Roll out the pastry and cut into 8 ± 200 g strips (± 12 cm wide). 6 Pipe ± 150 g filling in a line down the middle of each strip. See Quiches & Pies Category information page. 7 Whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and roll the pastry over the filling to enclose. Cut each into 12 equal parts. 8 Freeze cheese puffs for a minimum of 2 hours. 9 Preheat an oven to 180°C. 10 Place frozen cheese puffs onto a greased insert. Brush with the egg mixture and bake for ± 20 minutes or until the pastry is golden brown and puffed.

Cheese Puff

15. CHEESE & CORN PUFF

Yield: ± 2.7 kg (Makes ± 96) Cheese & Corn Puff Filling 200 g Cheese Puff Pie R/P (08828020) 800 mℓ (3¼ cups) Water 300 g (4 cups) Cheddar cheese, grated 200 g (1¹/3 cups) Corn, whole kernels

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Remove from the heat, add the grated cheese and corn and stir through until the cheese has melted. 4 Cool before using as pastry filling.

PASTRY

1.6 kg (4 rolls) 50 g (1 large) 60 mℓ (¼ cup)

Method:

Puff pastry Egg Milk

5 Roll out the pastry and cut into 8 ± 200 g strips (± 12 cm wide). 6 Pipe ± 160 g filling in a line down the middle of each strip. See Quiches & Pies Category information page. 7 Whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and roll the pastry over the filling to enclose. Cut each into 12 equal parts. 8 Freeze puffs for a minimum of 2 hours. 9 Preheat an oven to 180°C. 10 Place frozen puffs onto a greased insert. Brush with the egg mixture and bake for ± 20 minutes or until the pastry is golden brown and puffed.


16. CHILLI POPPER PUFF

Yield: ± 2.7 kg (Makes ± 96) Chilli Popper Puff Filling Cheese Puff Pie R/P (08828020) 200 g Water 800 mℓ (3¼ cups) Cheddar cheese, grated 300 g (4 cups) 200 g (10 medium) Jalapeño peppers, diced

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Remove from the heat, add the cheese and jalapeños and stir through until the cheese has melted. 4 Cool before using as pastry filling.

PASTRY

1.6 kg (4 rolls) 50 g (1 large) 60 mℓ (¼ cup)

Puff pastry Egg Milk

Method:

5 Roll out the pastry and cut into 8 ± 200 g strips (± 6 cm wide). 6 Pipe ± 160 g filling in a line down the middle of each strip. 7 Whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and roll the pastry over the filling to enclose. Cut each into 12 equal parts. 8 Freeze puffs for a minimum of 2 hours. 9 Preheat an oven to 180°C. 10 Place frozen puffs onto a greased insert. Brush with the egg mixture and bake for ± 20 minutes or until the pastry is golden brown and puffed.

17. BILTONG PUFF

Yield: ± 2.4 kg (Makes ± 96) Biltong Puff Filling 200 g Cheese Puff Pie R/P (08828020) 800 mℓ (3¼ cups) Water 10 g Savanna Braai Spice (08700010) 100 g Biltong, grated/powder

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Remove from the heat, add the Savanna Braai Spice and biltong. 4 Cool before using as pastry filling.

Chef’s Tip: Make sure pastry is constantly kept cold throughout the process.

PASTRY

1.6 kg (4 rolls) 50 g (1 large) 60 mℓ (¼ cup)

Puff pastry Egg Milk

Method:

5 Roll out the pastry and cut into 8 ± 200 g strips (± 12 cm wide). 6 Pipe ± 125 g filling in a line down the middle of each strip. 7 Whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and roll the pastry over the filling to enclose. Cut each into 12 equal parts. 8 Freeze puffs for a minimum of 2 hours. 9 Preheat an oven to 180°C. 10 Place frozen puffs onto a greased insert. Brush with the egg mixture and bake for ± 20 minutes or until the pastry is golden brown and puffed.

Variation:

SPICY BILTONG PUFF

Replace biltong with chilli biltong.

18. CHEESE BURGER PIE

Yield: ± 7.5 kg (Makes ± 40) Cheese Burger Pie Filling 200 g Cheese Puff Pie R/P (08828020) 800 mℓ (3¼ cups) Water 300 g (4 cups) Cheddar cheese, grated 2.8 kg (40) Burger patties, cooked

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Remove from the heat, add the cheese and stir through until the cheese has melted. 4 Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Method:

Puff pastry Eggs Milk

5 Preheat an oven to 180°C. 6 Cut out 80 pastry circles (40 ± 65 g and ± 12 cm circles and 40 ± 75 g and ± 13 cm circles). 7 Place a burger patty on top of each 13 cm circle and top with ± 30 g cheese filling. 8 Whisk together the eggs and milk. 9 Brush the edges of the pastry with the egg mixture. 10 Top each burger patty with the remaining pastry circles. 11 Press the edges with a fork to seal. Brush the pastry with the egg mixture. 12 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.


Spinach & Feta Pie

19. SPINACH & FETA PIE

Yield: ± 5.5 kg (Makes ± 40) Spinach & Feta Pie Filling 400 g Cheese Puff Pie R/P (08828020) 1.6 ℓ (6½ cups) Water 500 g (± 25 leaves) Spinach, shredded 200 g Feta, crumbled

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Blanch the spinach in boiling water, drain well and set aside. 4 Add the blanched spinach and feta to the sauce mixture and mix through. 5 Cool before using as pastry filling.

PASTRY

3.6 kg (9 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

6 Preheat an oven to 180°C. 7 Cut out 40 pastry circles (± 17 cm and ± 90 g each). 8 Spoon the filling (± 60 g) onto half of each pastry circle. 9 Whisk together the eggs and milk. 10 Brush the edges with the egg mixture and fold the pastry over the filling to make a half moon shape. 11 Press the edges with a fork to seal. Brush the pastry with the egg mixture. Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make 2 large pies, use 3.2 kg (8 rolls) of puff pastry and roll out into 2 large rectangles. Spoon the mixture onto one half of each rectangle. Brush, fold and bake as above.


20. HAM/BACON & CHEESE PIE

Yield: ± 7.2 kg (Makes ± 40) Ham/Bacon & Cheese Filling Cheese Puff Pie R/P (08828020) 400 g Water 1.6 ℓ (6½ cups) Cheddar cheese, grated 600 g (8 cups) Ham/Bacon, diced and cooked 200 g

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Bring to the boil while stirring continuously until thickened. 3 Remove from the heat, add the cheese and ham/ bacon. Stir through until the cheese has melted. 4 Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Variation:

SALAMI & CHEESE PIE

Replace ham/bacon with 200 g chopped Salami.

Variation:

RUSSIAN & CHEESE PIE

Replace ham/bacon with 200 g chopped Russians.

Bacon & Cheese Pie

21. CHEESE & STEAK PIE

Yield: ± 7.2 kg (Makes ± 40) Cheese & Steak Pie Filling Cheese Puff Pie R/P (08828020) 400 g Water 1.6 ℓ (6½ cups) Beef, steak, cubed and cooked 800 g

Method:

1 Mix together the Cheese Puff Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the cooked steak and bring to the boil while stirring continuously until thickened. Remove from the heat. 3 Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: Make sure pastry is constantly kept cold throughout the process.


Cornish Pie

Meaty Pot Pie

22. CORNISH PIE

Yield: ± 6.6 kg (Makes ± 45) Cornish Pie Filling 300 g Cornish Pie R/P (08829015) 2 ℓ (8 cups) Water 800 g Beef, mince, cooked 400 g (4 small) Onions, chopped and cooked 100 g (²/3 cup) Peas, frozen 200 g (1 large) Carrot, finely diced and cooked

Method:

1 Mix together the Cornish Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the mince, onions, peas and carrot and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

4 kg (10 rolls) 100 g (2 large) 250 mℓ (1 cup)

Method:

Puff pastry Eggs Milk

5 Preheat an oven to 180°C. 6 Whisk together the eggs and milk. 7 Cut out 45 pastry circles (± 17 cm and ± 90 g each). 8 Spoon cornish filling (± 65 g) onto half of each pastry circle. Brush the edges with the egg mixture and fold the pastry over the filling to make a half moon shape. 9 Press the edges with a fork to seal. Brush the pastry with the egg mixture. 10 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

23. MEATY POT PIE

Yield: ± 8.2 kg (Makes ± 45) Meaty Pot Pie Filling 300 g Cornish Pie R/P (08829015) 2 ℓ (8 cups) Water 800 g Beef, goulash, cooked 400 g (4 small) Onions, chopped and cooked 300 g (2 medium) Potatoes, finely chopped and cooked

Method:

1 Mix together the Cornish Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the beef, onions and potatoes and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.


24. CHICKEN MAYO PIE

Yield: ± 8.3 kg (Makes ± 45) Chicken Mayo Pie Filling Creamy Chicken Pie R/P 300 g (08827015) Water 1 ℓ (4 cups) Milk 1 ℓ (4 cups) Chicken, cooked and shredded 1 kg Mayonnaise 400 mℓ (1²/3 cups)

Method:

1 Mix together the Creamy Chicken Pie R/P, water and milk in a pot over medium heat until no lumps are present. 2 Add the shredded chicken and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat and stir in the mayonnaise. 5 Cool mixture before using as a pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

6 Preheat an oven to 180°C. 7 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 8 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 9 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

25. CHICKEN & BROCCOLI PIE

Yield: ± 7.5 kg (Makes ± 40) Chicken & Broccoli Pie Filling 300 g Creamy Chicken Pie R/P (08827015) 1 ℓ (4 cups) Water 1 ℓ (4 cups) Milk 600 g Chicken, cooked and diced 200 g (¾ medium) Broccoli, whole head, cut into small florets and steamed

Method:

1 Mix together the Creamy Chicken Pie R/P, water and milk in a pot over medium heat until no lumps are present. 2 Add the cooked chicken and broccoli and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Variation:

CREAMY CHICKEN & MUSHROOM PIE

Replace the broccoli with 200 g cooked/canned sliced mushrooms.

26. ROAST CHICKEN PIE

Yield: ± 7.3 kg (Makes ± 40) Roast Chicken Pie Filling 300 g Roast Chicken Pie R/P (08826015) 2 ℓ (8 cups) Water 600 g Chicken, cooked and cubed

Method:

1 Mix together the Roast Chicken Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the chicken and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Method:

Puff pastry Eggs Milk

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.


27. PEPPER STEAK PIE

Yield: ± 7.4 kg (Makes ± 40) Pepper Steak Pie Filling 300 g Pepper Steak Pie R/P (08824015) 2 ℓ (8 cups) Water 800 g Beef, steak, cubed and cooked

Method:

1 Mix together the Pepper Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the cooked beef cubes and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

28. STEAK PIE

Yield: ± 7.4 kg (Makes ± 40) Steak Pie Filling 300 g Steak Pie R/P (08822015) 2 ℓ (8 cups) Water 800 g Beef, steak, cubed and cooked

Method:

1 Mix together the Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add cooked beef and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

Pepper Steak Pie

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

29. PREGO STEAK PIE

Yield: ± 7.8 kg (Makes ± 45) Prego Steak Pie Filling Steak Pie R/P (08822015) 300 g Water 2 ℓ (8 cups) Beef, steak, cubed and cooked 800 g Prego Sauce (07625050) 400 mℓ (1²/3 cups)

Method:

1 Mix together the Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add cooked beef cubes and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat, add the Prego Sauce and mix well. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Method:

Puff pastry Eggs Milk

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.


30. BEEF & ONION PIE

Yield: ± 7.7 kg (Makes ± 45) Beef & Onion Pie Filling 300 g Steak Pie R/P (08822015) 2 ℓ (8 cups) Water 800 g Beef, goulash, cooked 400 g (4 small) Onions, chopped and cooked

Method:

1 Mix together the Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the cooked beef cubes and onions and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

31. STEAK & KIDNEY PIE

Yield: ± 7.4 kg (Makes ± 40) Steak & Kidney Pie Filling Steak Pie R/P (08822015) 300 g Water 2 ℓ (8 cups) Beef, steak, cubed and cooked 400 g Kidneys, cubed and cooked 400 g

Method:

1 Mix together the Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add cooked beef cubes and kidneys and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

32. GUINNESS® STEAK PIE

Yield: ± 7.5 kg (Makes ± 40) Guinness Steak Pie Filling Steak Pie R/P (08822015) 300 g Water 1.125 ℓ (4½ cups) Guinness® beer 880 mℓ (2 cans) Beef, steak, cubed and cooked 800 g

Method:

1 Mix together the Steak Pie R/P, water and Guinness® beer in a pot over medium heat until no lumps are present. 2 Add the cooked beef cubes and bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from heat. Cool before using as pastry filling.

PASTRY

5.6 kg (14 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.

Guinness® Steak Pie


33. SPARE RIB PIE

34. LAMB & MINT PIE

Method:

Method:

Yield: ± 7.8 kg (Makes ± 45) Spare Rib Pie Filling Steak Pie R/P (08822015) 300 g Water 2 ℓ (8 cups) Pork, rib, cooked and deboned 800 g Spare Rib Marinade (07537040) 400 mℓ (1²/3 cups)

1 Mix together the Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add cooked pork and bring to the boil while stirring continuously. 3 Remove from heat, add the Spare Rib Marinade and mix well. 4 Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: Make sure pastry is constantly kept cold throughout the process.

Lamb & Mint Pie

Yield: ± 7.8 kg (Makes ± 45) Lamb & Mint Pie Filling 300 g Steak Pie R/P (08822015) 2ℓ (8 cups) Water 800 g Lamb, cooked and cubed 400 mℓ (1²/3 cups) Greek Mint Marinade (07605050)

1 Mix together the Steak Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the cooked lamb and bring to the boil while stirring continuously. 3 Remove from heat, add the Greek Mint Marinade and mix well. 4 Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each) and top with pastry lid and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.


35. STANDARD SAUSAGE ROLL

Yield: ± 6.4 kg (Makes ± 32) Standard Sausage Roll Filling 1.6 kg Beef, mince 600 g Sausage Roll Pie R/P (08820015) 1.8 ℓ (7¼ cups) Water

Method:

1 Mix together the mince and Sausage Roll Pie R/P. 2 Gradually add the water and mix well. 3 Let the mixture rest for ± 15 minutes.

PASTRY

3.2 kg (8 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Refer to the Quiches & Pies Category information page on how to form sausage rolls. For best results use ± 110 g sausage filling with ± 100 g pastry per sausage roll. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake the sausage rolls for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

36. HOMESTYLE SAUSAGE ROLL

Yield: ± 6.4 kg (Makes ± 32) Homestyle Sausage Roll Filling 2.4 kg Beef, mince 400 g Sausage Roll Pie R/P (08820015) 1.25 ℓ (5 cups) Water

Method:

1 Mix together the mince and Sausage Roll Pie R/P. 2 Gradually add the water and mix well. 3 Let the mixture rest for ± 15 minutes.

PASTRY

3.2 kg (8 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Refer to the Quiches & Pies Category information page on how to form sausage rolls. For best results us ± 110 g sausage filling with ± 100 g pastry per sausage roll. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake the sausage rolls for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Variation:

CHICKEN SAUSAGE ROLL

Replace the 2.4 kg beef mince with chicken mince.

Standard Sausage Roll

37. THAI CHICKEN CURRY PIE

Yield: ± 7.6 kg (Makes ± 45) Thai Chicken Curry Pie Filling 300 g Thai Chicken Curry Pie R/P (08837015) 1.5 ℓ (6 cups) Water 1 kg Chicken, cooked and cubed 360 g (3 cups) Mixed vegetables, frozen

Method:

1 Mix together the Thai Chicken Curry Pie R/P and water in a pot over medium heat until no lumps are present. 2 Add the cooked chicken and mixed vegetables, then bring to the boil while stirring continuously. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from the heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Method:

Puff pastry Eggs Milk

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.


38. BOBOTIE PIE

Yield: ± 7.5 kg (Makes ± 45) Bobotie Pie Filling 300 g Curry Pie R/P (08832015) 1.5 ℓ (6 cups) Water 800 g Beef, mince, cooked 300 mℓ (1¼ cups) Mild Fruit Chutney (07656040)

Method:

1 Mix together the Curry Pie R/P and the water in a pot over high heat. Bring to the boil while stirring continuously. 2 Add the cooked mince and Mild Fruit Chutney to the mixture. Simmer for ± 3 - 5 minutes or until thickened. 3 Remove from heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.

39. CURRY MINCE PIE

Yield: ± 8.1 kg (Makes ± 45) Curry Mince Pie Filling Curry Pie R/P (08832015) 300 g 2.625 ℓ (10½ cups) Water Beef, mince, cooked 600 g Carrot, diced and cooked 200 g (1 large) Peas, frozen 200 g (1½ cups)

Method:

1 Mix together the Curry Pie R/P and the water in a pot over high heat. Bring to the boil while stirring continuously. 2 Add the cooked mince, carrots and peas. Simmer for ± 3 - 5 minutes or until thickened. 3 Remove from heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.

40. BUTTER CHICKEN PIE

Yield: ± 8.5 kg (Makes ± 45) Butter Chicken Pie Filling Curry Pie R/P (08832015) 300 g Water 1.625 ℓ (6½ cups) Milk 1 ℓ (4 cups) Chicken, cooked and cubed 800 g Tomato puree 225 g (1 cup)

Method:

1 Mix together the Curry Pie R/P and the water in a pot over high heat. 2 Add the milk, cooked chicken and tomato puree. Simmer for ± 3 - 5 minutes or until thickened. 3 Remove from heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: Make sure pastry is constantly kept cold throughout the process.


41. CURRY STEAK PIE

Yield: ± 7.7 kg (Makes ± 45) Curry Steak Pie Filling 300 g Curry Pie R/P (08832015) 2 ℓ (8 cups) Water 800 g Beef, steak, cubed and cooked

Method:

1 Mix together the Curry Pie R/P and the water in a pot over high heat. Bring to the boil while stirring continuously. 2 Add the cooked beef cubes to the pot. Simmer for ± 3 - 5 minutes or until thickened. 3 Remove from the heat. Cool before using as a pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

4 Preheat an oven to 180°C. 5 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 6 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 7 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.

42. VEGETABLE CURRY PIE

Yield: ± 8.8 kg (Makes ± 45) Vegetable Curry Pie Filling 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 300 g Curry Pie R/P (08832015) 2 ℓ (8 cups) Water 800 g (4 large) Potatoes, cubed and cooked 800 g (6½ cups) Mixed vegetables, frozen

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Mix together the Curry Pie R/P and the water and add to the pot. Bring to the boil while stirring continuously. 3 Add the potatoes and mixed vegetables. 4 Simmer for ± 3 - 5 minutes or until thickened, stirring continuously. 5 Remove from the heat. Cool before using as pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

6 Preheat an oven to 180°C. 7 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 8 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 9 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: Make sure pastry is constantly kept cold throughout the process.

43. MUTTON CURRY PIE

Yield: ± 7.7 kg (Makes ± 45) Mutton Curry Pie Filling 300 g Curry Pie R/P (08832015) 2 ℓ (8 cups) Water 800 g Mutton, cubed and cooked

Method:

1 Mix together the Curry Pie R/P and the water in a pot over high heat. Bring to the boil while stirring continuously. 2 Add the cooked mutton to the pot. 3 Simmer for ± 3 - 5 minutes or until thickened. 4 Remove from the heat. Cool before using as a pastry filling.

PASTRY

6 kg (15 rolls) 150 g (3 large) 250 mℓ (1 cup)

Puff pastry Eggs Milk

Method:

5 Preheat an oven to 180°C. 6 Spoon filling into pastry shells (± 65 g each), top with pastry lids and seal. 7 Whisk together the eggs and milk. Brush the pastry with the egg mixture. 8 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


WRAPS & SANDWICHES


HOW TO FOLD A WRAP:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8


WRAPS

1. ROASTED VEGETABLE WRAP Makes 5 wraps 60 mℓ (¼ cup) 120 g 100 g (1 large) 120 g (½ medium) 80 g (½ medium) 100 g (± 10) 100 g (1 small) 100 g (1 medium) 60 g 160 mℓ (²/3 cup) 10 g 400 g (5 large)

Oil Butternut, cubed Baby marrow, sliced Sweet potato, cubed Onion, cut into thin wedges Cherry tomatoes, halved Red pepper, chopped Carrot, julienned Feta cheese, cubed 1000 Island Dressing (07595040) Veggie Seasoning (04650010) Wraps (± 25 cm)

Method:

1 Preheat an oven to 200ºC. Grease an insert using half of the oil (30 mℓ). 2 Mix together the butternut, baby marrow, sweet potato, onion, tomatoes, red pepper and carrot in the insert and drizzle with the remaining oil. Roast uncovered for ± 20 - 25 minutes or until the vegetables are tender. Set aside and leave to cool. 3 Whisk together the 1000 Island Dressing and Veggie Seasoning to form a dressing. 4 Assemble the wraps. Divide the roasted vegetables, feta, and dressing evenly between the wraps. 5 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold or hot.

Variation:

CREAMY ROASTED VEGETABLE WRAP

Replace the 1000 Island Dressing with Creamy Ranch Dressing (07596040).

Variation:

ROASTED VEGETABLE & CHICKEN WRAP Add 250g cooked chicken strips seasoned with 15 g Chicken Spice ll (04647030).

Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even roasting.

BBQ Beef Wrap

2. BBQ BEEF WRAP Makes 5 wraps 60 mℓ (¼ cup) 280 g 10 g 80 g (½ medium) 80 g (± 4) 190 mℓ (¾ cup) 400 g (5 large) 100 g 100 g (½ large) 100 g (½ medium) 5 g (1 Tbsp)

Oil, for frying Beef, strips Savanna Braai Spice (08700010) Onion, sliced Mushrooms, button, sliced Smokey Rib Marinade (07548040) Wraps (± 25 cm) Lettuce, shredded Tomato, chopped Avocado, sliced Fresh coriander, finely chopped

Method:

1 Heat the oil in a pan and fry the beef strips with the Savanna Braai Spice until browned. Do not overcook the meat. Remove from the heat and set aside to cool. 2 Fry the onion and mushrooms with the Smokey Rib Marinade to make a relish. Cook until the onion is soft and the sauce is sticky. Remove from the heat and set aside to cool. 3 Assemble the wraps. Divide the lettuce, tomato, avocado, coriander, beef strips and relish evenly between the 5 wraps. 4 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

Variation:

PREGO STEAK WRAP

Replace Smokey Rib Marinade with Prego Sauce (07625050).


Italian Meatball Wrap

3. ITALIAN MEATBALL WRAP Makes 5 wraps Cocktail Meatballs 30 mℓ (2 Tbsp) 100 g (1 small) 300 g 25 g 60 mℓ (¼ cup) 2 g (½ Tbsp)

Oil, for frying Onion, finely grated Beef, mince Savoury Meatballs R/P (08451036) Water Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180ºC 2 Heat the oil in a large pot and fry the onion until soft and transparent. 3 Mix together the cooked onion, mince, Savoury Meatballs R/P, water and parsley in a bowl. 4 Roll the meat mixture into ± 20 cocktail sized balls (± 25 g/1 heaped tablespoons each). 5 Place the meatballs on a greased insert in the oven for ± 20 - 30 minutes or until browned. Italian Meatball Wrap 125 mℓ (½ cup) Sweet Chilli Sauce (07651040) 30 mℓ (2 Tbsp) Lemon juice 30 g (¼ small) Onion, finely chopped 120 g (± 12) Cherry tomatoes, quartered 400 g (5 large) Wraps (± 25 cm) 60 g Pasta, risoni (rice), cooked (20 g uncooked) 40 g Mozzarella cheese, finely cubed 5 g (1 Tbsp) Fresh basil, finely chopped 40 g Rocket leaves

Method:

6 Mix together the Sweet Chilli Sauce, lemon juice, onion and tomato to form a salsa sauce. 7 Assemble the wraps. Divide the salsa sauce, pasta, mozzarella, cocktail meatballs, basil and rocket evenly between the 5 wraps. 8 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve hot.

Variation:

LAMB MEATBALL WRAP

Replace the beef mince with lamb mince, Sweet Chilli Sauce with Greek Mint Marinade (07605050) and mozzarella cheese with feta cheese.

Tuna Salad Wrap

4. TUNA SALAD WRAP Makes 5 wraps 160 mℓ (²/3 cup) 15 g

125 mℓ (½ cup) 240 g (2 cans) 400 g (5 large) 130 g 130 g (1 medium) 100 g (¹/3 medium)

1000 Island Dressing (07595040) Garlic & Herb Sprinkle (04094010) Mayonnaise Tuna, drained Wraps (± 25 cm) Lettuce, shredded Tomato, chopped Cucumber, deseeded, chopped

Method:

1 Whisk together the 1000 Island Dressing, Garlic & Herb Sprinkle and mayonnaise to make a creamy dressing. 2 Add the tuna to the dressing and mix through. 3 Assemble the wraps. Divide the lettuce, tomato, cucumber and tuna mixture evenly between the 5 wraps. 4 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

5. DELI CLUB WRAP Makes 5 wraps 160 mℓ (²/3 cup) 160 mℓ (²/3 cup) 400 g (5 large) 100 g 60 g 100 g 100 g (½ large) 100 g (¹/3 medium) 150 g (2 cups)

Method:

Sweet Chilli Sauce (07651040) Mayonnaise Wraps (± 25 cm) Ham/Salami Bacon, streaky, cooked Lettuce, shredded Tomato, chopped Cucumber, deseeded, chopped Cheddar cheese, grated

1 Whisk together the Sweet Chilli Sauce and mayonnaise to make a creamy dressing. 2 Assemble the wraps. Divide the ham/salami, bacon, lettuce, tomato, cucumber and cheese evenly between the 5 wraps and drizzle with the creamy dressing. 3 Fold the wraps, cut in half and place in packaging. (see Wraps & Sandwiches Category information page). Serve cold.


6. CRUMBED SWEET CHILLI CHICKEN & AVO WRAP Makes 5 wraps Crumbed Chicken Strips 6g Egg-Free Dip R/P (06009010) 30 mℓ (2 Tbsp) Water (to make egg-free dip) 300 g Chicken, fillets, cut into strips 40 g All Purpose Coating R/P (06139050)

Method:

1 Mix together the Egg-Free Dip R/P and water. 2 Dip the chicken strips into the egg-free dip, then coat with the All Purpose Coating R/P. 3 Deep-fry the chicken strips at 160°C until golden brown. 4 Discard any left over egg-free dip and coating for food safety purposes. Crumbed Sweet Chilli Chicken & Avo Wrap Sweet Chilli Sauce (07651040) 160 mℓ (²/3 cup) Lemon juice 30 mℓ (2 Tbsp) Wraps (± 25 cm) 400 g (5 large) Lettuce, shredded 100 g Tomato, chopped 100 g (½ large) Carrot, julienned/grated 100 g (1 medium) Pineapple, pieces, drained 50 g (¹/5 can) Avocado, sliced 100 g (½ medium)

Method:

5 Whisk together the Sweet Chilli Sauce and lemon juice to make a dressing. 6 Assemble the wraps. Divide the lettuce, tomato, carrot, pineapple, avocado and crumbed chicken strips (± 50 g per wrap) evenly between the 5 wraps. 7 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

Variation:

CRUMBED HONEY & MUSTARD CHICKEN & AVO WRAP Replace Sweet Chilli Sauce with Honey & Mustard Marinade (07539040).

Crumbed Sweet Chilli Chicken & Avo Wrap

7. CRUMBED SWEET CHILLI CALAMARI WRAP

Makes 5 wraps Crumbed Calamari Strips 280 g Calamari, strips 40 g All Purpose Coating R/P (06139050)

Method:

1 Coat the calamari strips in the All Purpose Coating R/P. 2 Immediately deep-fry the calamari at 180°C for ± 1-3 minutes or until golden brown. Place the coated calamari in the fryer with the basket fully submerged in the oil. Do not stack the calamari in the basket. Crumbed Sweet Chilli Calamari Wrap Sweet Chilli Sauce (07651040) 80 mℓ (¹/3 cup) Mayonnaise 80 mℓ (¹/3 cup) Lemon juice 30 mℓ (2 Tbsp) Wraps (± 25 cm) 400 g (5 large) Lettuce, shredded 100 g Tomato, chopped 100 g (½ large) Cucumber, deseeded, chopped 60 g (¹/5 medium) Gherkins, sliced, quartered 60 g (4 small) Fresh parsley, finely chopped 2 g (½ Tbsp)

Method:

3 Whisk together the Sweet Chilli Sauce, mayonnaise and lemon juice to make a creamy dressing. 4 Assemble the wraps. Divide the lettuce, tomato, cucumber, calamari strips (± 50 g per wrap), gherkins and parsley evenly between the 5 wraps. Drizzle with the creamy dressing. 5 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

Variation:

CRUMBED CREAMY CALAMARI WRAP Replace Sweet Chilli Sauce and lemon juice with 1000 Island Dressing (07595040).


8. CRUMBED HAWAIIAN CHICKEN WRAP Makes 5 wraps Chicken Strips 6g 30 mℓ (2 Tbsp) 300 g 40 g

Method:

Egg-Free Dip R/P (06009010) Water (to make the egg-free dip) Chicken, fillets, cut into strips All Purpose Coating R/P (06139050)

1 Mix the Egg-Free Dip R/P and water together. 2 Dip the chicken strips in the egg-free dip and then coat with the All Purpose Coating R/P. 3 Deep-fry the chicken strips at 160°C until golden brown. 4 Discard any leftover egg-free dip and coating for food safety purposes. Crumbed Hawaiian Chicken Wrap 190 mℓ (¾ cup) Sweet Chilli Sauce (07651040) 45 mℓ (3 Tbsp) Lemon juice 400 g (5 large) Wraps (± 25 cm) 100 g Lettuce, shredded 100 g (½ large) Tomato, chopped 100 g (1 medium) Carrot, julienned/grated 100 g (²/5 can) Pineapple, pieces, drained

9. GREEK LAMB & MINT WRAP Makes 5 wraps 300 g 80 mℓ (¹/3 cup) 400 g (5 large) 125 g (± 12) 125 mℓ (½ cup) 125 mℓ (½ cup) 40 g

Lamb, roasted, shredded Greek Mint Marinade (07605050) Wraps (± 25 cm) Cherry tomatoes, quartered Hummus Tzatziki Rocket

Method:

1 Mix together the lamb and Greek Mint Marinade. 2 Assemble the wraps. Divide the lamb, tomatoes, hummus, tzatziki and rocket evenly between the 5 wraps. 3 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

Method:

5 Whisk together the Sweet Chilli Sauce and lemon juice to make a dressing. 6 Assemble the wraps. Divide the lettuce, tomato, carrot, pineapple and chicken strips (± 50 g per wrap) evenly between the 5 wraps. Drizzle with the Sweet Chilli Dressing. 7 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

Variation:

CRUMBED HAWAIIAN BEEF WRAP Replace the chicken strips with beef strips.

Variation:

SPICY CRUMBED CHICKEN WRAP

Replace All Purpose Coating R/P with Hola Chicken Breading R/P (06188050) or Hot & Spicy Chicken Coating R/P (08626050).

Variation:

SRIRACHA CRUMBED CHICKEN WRAP Replace the Sweet Chilli Sauce (07651040) with 125 mℓ (½ cup) mayonnaise mixed with 5 g Sriracha Spice (08812010).

Greek Lamb & Mint Wrap


10. THAI BEEF WRAP Makes 5 wraps 90 mℓ (6 Tbsp) 250 g 10 g 190 mℓ (¾ cup) 80 g (½ medium) 400 g (5 large) 75 g 100 g (½ large) 75 g (¼ medium) 75 g (½ medium) 10 g (2 small) 2 g (½ Tbsp) 2 g (½ Tbsp) 15 mℓ (1 Tbsp)

Oil, for frying Beef, strips Savanna Braai Spice (08700010) Smokey Rib Marinade (07548040) Onion, finely chopped Wraps (± 25 cm) Lettuce, shredded Tomato, chopped Cucumber, deseeded, chopped Red pepper, cut into thin strips Chillies, deseeded, thinly sliced Fresh mint, finely chopped Fresh coriander, finely chopped Lemon juice

Method:

1 Heat the oil in a pan and fry the beef strips with the Savanna Braai Spice until browned. Do not overcook the meat. Remove from heat and set aside to cool. 2 Fry the onion with the Smokey Rib Marinade until the onion is soft and caramelised. Remove from heat and set aside to cool. 3 Assemble the wraps. Divide the lettuce, tomato, cucumber, red pepper, chilli, mint, coriander, lemon juice, beef strips and caramelised onion evenly between the 5 wraps. 4 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

11. CHICKEN CAESAR WRAP Makes 5 wraps 90 mℓ (6 Tbsp) 60 g 250 g 10 g 160 mℓ (²/3 cup) 160 mℓ (²/3 cup) 400 g (5 large) 75 g 100 g (½ large) 60 g 50 g 40 g

Oil, for frying Bacon, diced Chicken, fillets, cut into strips Chicken Spice ll (04647030) Honey & Mustard Marinade (07539040) Mayonnaise Wraps (± 25 cm) Lettuce, shredded Tomato, chopped Feta cheese, cubed Croutons, plain Parmesan cheese, shavings

Method:

1 Heat half of the oil (45 mℓ) in a pan and fry the bacon until crisp. Remove from the pan. 2 Add the remaining oil to the pan and fry the chicken strips with the Chicken Spice ll until cooked through. Set aside and leave to cool. 3 Whisk together the Honey & Mustard Marinade and mayonnaise to make a creamy dressing. 4 Assemble the wraps. Divide the lettuce, tomato, feta cheese, croutons, parmesan cheese, chicken strips and bacon evenly between the 5 wraps. Drizzle with the creamy dressing. 5 Fold the wraps, cut in half and place in packaging (see Wraps & Sandwiches Category information page). Serve cold.

Chicken Caesar Wrap


SANDWICHES

12. HONEY & MUSTARD ROAST CHICKEN SANDWICH

Makes 5 sandwiches Butter/Margarine 45 g (3 Tbsp) Bread 400 g (10 slices) Chicken, roasted, shredded 100 g Honey & Mustard Marinade 90 mℓ (6 Tbsp) (07539040) Feta cheese, crumbled 120 g Avocado, sliced 100 g (½ medium)

Method:

1 Spread butter/margarine onto one side of each slice of bread. 2 Mix the chicken and Honey & Mustard Marinade together. 3 Spoon the chicken mixture onto five slices of bread. Place the feta cheese and sliced avo on top. 4 Top with remaining slices of bread to complete the sandwiches.

13. ASIAN CHICKEN SANDWICH

Makes 5 sandwiches Butter/Margarine 45 g (3 Tbsp) Bread 400 g (10 slices) Chicken, cooked, shredded 150 g Sweet & Sour Marinade 160 mℓ (²/3 cup) (07572040) 100 g (¹/3 medium) Cucumber, sliced Carrot, julienned 100 g (1 medium)

Method:

1 Spread the butter/margarine onto one side of each slice of bread. 2 Mix the chicken and Sweet & Sour Marinade together. 3 Spoon the chicken mixture onto five slices of bread. Place the cucumber and carrot on top. 4 Top with the remaining slices of bread to complete the sandwiches.

Chef’s Tip: Double these recipes for wrap, sub, pita or panini fillings. Chef’s Tip: Sandwiches can be toasted or grilled before serving.

Honey & Mustard Roast Chicken Sandwich


Italian Grilled Cheese Sandwich

14. ITALIAN GRILLED CHEESE SANDWICH 16. BACON, LETTUCE & TOMATO Makes 5 sandwiches SANDWICH 45 g (3 Tbsp) Butter/Margarine 400 g (10 slices) 50 g 100 g (½ large) 150 g (2 cups) 90 mℓ (6 Tbsp)

Method:

Bread Ham, sliced Red pepper, roasted, sliced Mozzarella cheese, grated Honey & Mustard Marinade (07539040)

Makes 5 sandwiches 45 g (3 Tbsp) Butter/Margarine 400 g (10 slices) Bread 100 g Bacon, streaky, cooked 50 g Lettuce 125 g (1 medium) Tomato, sliced 80 mℓ (¹/3 cup) 1000 Island Dressing (07595040)

1 Spread butter/margarine onto one side of each slice of bread. 2 Place the ham onto five slices of bread. Add the red pepper and lastly the mozzarella. 3 Spread the Honey & Mustard Marinade onto the remaining slices of bread. Place on top of the fillings to complete the sandwiches. 4 Toast sandwiches in a pan or sandwich press until cheese is melted and bread is golden brown.

Method:

15. TUNA MELT SANDWICH

Variation:

Makes 5 sandwiches 45 g (3 Tbsp) Butter/Margarine 400 g (10 slices) Bread 240 g (2 cans) Tuna, drained 125 mℓ (½ cup) Creamy Ranch Dressing (07596040) 50 g (½ small) Onion, finely chopped 100 g (1¹/3 cups) Cheddar cheese, grated

Method:

1 Spread the butter/margarine onto one side of each slice of bread. 2 Mix the tuna, Creamy Ranch Dressing and onion together. 3 Spoon the tuna mixture onto five slices of bread. Add the cheese on top. 4 Top with the remaining slices of bread to complete the sandwiches. Best served toasted but can be served fresh.

1 Spread the butter/margarine onto one side of each slice of bread. 2 Place the bacon onto five slices of bread. Place the lettuce and tomato on top. 3 Spread the 1000 Island Dressing onto the remaining slices of bread and place on top of the fillings to complete the sandwiches.

BACON & SRIRACHA SANDWICH

Replace the 1000 Island Dressing with 125 mℓ (½ cup) mayonnaise mixed with 5 g Sriracha Spice (08812010).

Chef’s Tip: Double these recipes for wrap, sub, pita or panini fillings.


17. TOASTED PULLED PORK & CREAMY RANCH SLAW SANDWICH

Makes 5 sandwiches 45 g (3 Tbsp) Butter/Margarine 400 g (10 slices) Bread 150 g Pork, pulled 160 mℓ (²/3 cup) Smokey Rib Marinade (07548040) 150 g (¹/8 medium) Cabbage, shredded 90 mℓ (6 Tbsp) Creamy Ranch Dressing (07596040) 25 g (1 large) Jalapeño, pickled, sliced

Method:

1 Spread butter/margarine onto one side of each side of bread. 2 Mix the pulled pork and Smokey Rib Marinade together. 3 Mix the cabbage and Creamy Ranch Dressing together to make a slaw. 4 Spoon the pulled pork mixture on to five slices of bread. Add the sliced jalapeños and slaw. 5 Top with the remaining slices of bread to complete the sandwiches. 6 Toast the sandwiches in a pan or sandwich press until golden brown.

Pulled Pork & Creamy Ranch Slaw Sandwich

18. CORONATION CHICKEN SANDWICH Makes 5 sandwiches 45 g (3 Tbsp) Butter/Margarine 400 g (10 slices) Bread 80 mℓ (¹/3 cup) Cape Fruit Sosatie Marinade (07544040) 80 mℓ (¹/3 cup) Mayonnaise 150 g Chicken, cooked, shredded 50 g Lettuce

Method:

1 Spread butter/margarine onto one side of each slice of bread. 2 Mix the Cape Fruit Sosatie Marinade, mayonnaise and chicken together. 3 Spoon the chicken mixture on to five slices of bread. Place the lettuce on top. 4 Top with the remaining slices of bread to complete the sandwiches.

Chef’s Tip: Double these recipes for wrap, sub, pita or panini fillings.


POULTRY


A whole chicken can be portioned into 9 pieces: 2 drumsticks, 2 wings, 2 thighs, 2 side breasts, 1 centre breast (top triangle). Leg quarter portion - thigh and drumstick in one piece. Half chicken portion - breast, thigh, drumstick and wing in one piece. Tip: Dislocating the thigh joint allows better heat distribution and even cooking.

Wing

Stew, Casserole, Oven roast, Coat & deep fry.

Whole Bird Roast.

Breast

Stew, Casserole, Oven roast, Curry, Coat & deep fry, Stuff fillets, Stir fry, Chicken cakes, Kebabs, Pies, Pastas, Salads, Wraps & Sandwiches.

Drumstick

Stew, Casserole, Oven roast, Curry, Coat & deep fry.

Thigh

Stew, Casserole, Oven roast, Curry, Coat & deep fry.


2. BREADED CHICKEN

Yield: ± 3 kg (Makes half insert) 60 g Egg-Free Dip R/P (06009010) 250 mℓ (1 cup) Water (to make the egg-free dip) 3 kg Chicken, portions 400 g Chicken Breading R/P (08469930)

Method:

1 Mix together the Egg-Free Dip R/P and water. 2 Dip the chicken into the egg-free dip and coat with the Chicken Breading R/P. 3 Place the coated chicken into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry in batches at 160°C for ± 14 - 16 minutes or until golden brown and cooked through. Alternatively pressure-fry for ± 12 - 14 minutes.

Crumbed Chicken

Variation:

POULTRY

Replace Chicken Breading R/P with Hola Chicken Breading R/P (06188050) or Hot & Spicy Coating R/P (08626050).

1. CRUMBED CHICKEN

Yield: ± 2.6 kg (Makes half insert) 60 g Egg-Free Dip R/P (06009010) 250 mℓ (1 cup) Water (to make the egg-free dip) 3 kg Chicken, portions 400 g All Purpose Coating R/P (06139050)

Method:

1 Mix together the Egg-Free Dip R/P and water. 2 Dip the chicken into the egg-free dip and coat with the All Purpose Coating R/P. 3 Place the coated chicken into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry in batches at 160°C for ± 14 - 16 minutes or until golden brown and cooked through. Alternatively pressure-fry for ± 12 - 14 minutes.

Breaded Chicken

SPICY CHICKEN PIECES

Chef’s Tip: Chicken can be pre-steamed before coating to shorten the frying time. Chef’s Tip: Discard any left over egg-free dip and coating for food safety purposes. Chef’s Tip: Ensure that the oil reaches 160°C - 170°C before frying each batch. Chef’s Tip: Use a separate fryer for spicy products.


4. CRUMBED CHICKEN STRIPS

Yield: ± 2.8 kg (Makes half insert) 60 g Egg-Free Dip R/P (06009010) 250 mℓ (1 cup) Water (to make the egg-free dip) 3 kg Chicken, fillets, cut into strips 400 g Flavoured Crumb R/P (08627030)

Method:

1 Mix together the Egg-Free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 2 Dip the chicken strips into the egg-free dip and then coat with the crumb. 3 Place the coated chicken strips into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry batches at 160°C for ± 4 - 5 minutes or until golden brown and cooked through.

5. CHICKEN STRIPS

Yield: ± 2.8 kg (Makes half insert) Egg-Free Dip R/P (06009010) 60 g Water (to make egg-free dip) 250 mℓ (1 cup) Chicken, fillets, cut into strips 3 kg All Purpose Coating R/P 550 g (06139050) Crumbed Chicken Schnitzels

3. CRUMBED CHICKEN SCHNITZELS

Yield: ± 3.1 kg (Makes half insert) 3 kg Chicken, fillets 80 g Egg-Free Dip R/P (06009010) 300 mℓ (1¼ cup) Water (to make the egg-free dip) 460 g Flavoured Crumb R/P (08627030)

Method:

1 Butterfly the chicken fillets or slice the chicken breast horizontally into two halves. Use a mallet to pound the fillets flat. 2 Mix together the Egg-Free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 3 Dip the chicken into the egg-free dip and coat with the crumb, ensuring they are completely covered. 4 Place the coated chicken into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry in batches at 160°C for ± 4 - 6 minutes or until golden brown and cooked through.

Chef’s Tip: Serve with Cheese Sauce R/P (08460027) (see Vegetables, Sides & Sauces Category). Chef’s Tip: Place a piece of plastic wrap on your work surface. Position the chicken on top and cover with another piece of plastic wrap before pounding with the mallet.

Method:

1 Mix together the Egg-Free Dip R/P and water. 2 Dip the chicken strips into the egg-free dip and then coat with the All Purpose Coating R/P. 3 Place the coated chicken strips into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry batches at 160°C for ± 4 - 5 minutes or until golden brown and cooked through.

Variation:

SPICY CHICKEN STRIPS

Replace All Purpose Coating R/P with Hola Chicken Breading R/P (06188050) or Hot & Spicy Coating R/P (08626050).

Variation:

CRISPY SRIRACHA CHICKEN STRIPS Add 180 g Sriracha Spice (08812010) to the All Purpose Coating R/P (06139050).

Chef’s Tip: Serve with Sweet Chilli Sauce (07651040) to dip. Chef’s Tip: Serve with Sriracha Dip: Mix together 250 g (1 tub) cream cheese, 60 mℓ (¼ cup) milk and 10 g Sriracha Spice (08812010) to make a smooth dip.


6. CHICKEN STEW

Yield: ± 3.1 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 200 g (1 large) Green pepper, chopped 1.2 kg Chicken, portions 600 g (3 large) Potatoes, cubed 400 g (2 large) Carrots, diced 120 g (1 sachet) Chicken Stew R/P (08444024) 1.25 ℓ (5 cups) Water

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 2 Add the chicken, browning it quickly. 3 Add the potatoes, carrots, Chicken Stew R/P and half the water (600 mℓ). Cover the pot and simmer for ± 20 minutes, stirring occasionally. 4 Gradually add the remaining water and simmer uncovered until the sauce has thickened and the potatoes are soft.

7. FRENCH-STYLE CHICKEN STEW

Yield: ± 3.2 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, cut into wedges 1.2 kg Chicken, portions 600 g (3 large) Potatoes, cubed 400 g (2 large) Carrots, diagonally sliced 120 g (1 sachet) Chicken Stew R/P (08444024) 600 mℓ (2½ cups) Cape Red Marinade (07547040) 600 mℓ (2½ cups) Water 250 g (± 40) Green beans, chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the chicken, browning it quickly. 3 Add the potatoes, carrots, Chicken Stew R/P, Cape Red Marinade and half of the water (300 mℓ). Cover the pot and simmer for ± 20 minutes, stirring occasionally. 4 Gradually add the remaining water and green beans and simmer uncovered until the sauce has thickened and the potatoes are soft.

Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking. Chef’s Tip: Blanch the green beans (see Salads Category information page) and add once the potatoes are soft. Heat through to serve. French-Style Chicken Stew


8. CREAMY CHICKEN CASSEROLE

Yield: ± 3.4 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 200 g (1 large) Green pepper, chopped 1.4 kg Chicken, portions 600 g (3 large) Potatoes, cubed 400 g (2 large) Carrots, diced 120 g (1 sachet) Chicken Stew R/P (08444024) 1.4 ℓ (5½ cups) Milk

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 2 Add the chicken, browning it quickly. 3 Add the potatoes, carrots, Chicken Stew R/P and half the milk (700 mℓ). Cover the pot and simmer for ± 20 minutes, stirring occasionally. 4 Gradually add the remaining milk and simmer uncovered until the sauce has thickened and the potatoes are soft.

9. CHICKEN POT PIE

Yield: ± 3.8 kg (Makes half insert) Filling 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 1.8 kg Chicken, fillets, cubed 120 g (1 sachet) Chicken Stew R/P (08444024) 300 g (3 medium) Carrots, diced 600 g (3 large) Potatoes, cubed 1.25 ℓ (5 cups) Water 20 g (4 Tbsp) Fresh coriander, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the chicken, browning it quickly. 2 Add the Chicken Stew R/P, carrots, potatoes and gradually add the water. 3 Bring to the boil, reduce heat and simmer for ± 40 - 45 minutes, stirring occasionally, until the potatoes are soft and the sauce has thickened. 4 Gently mix the coriander into the pie filling. 5 Spoon the mixture into a half insert and cool. Pastry 400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

6 Preheat an oven to 180°C. 7 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. 8 Whisk together the egg and milk. Brush the pastry with the egg mixture. 9 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 10 Allow to stand for ± 10 minutes. Cut into squares to serve.

Variation:

FARMHOUSE CHICKEN PIE Creamy Chicken Casserole

Chicken Pot Pie

Reduce chicken to 1.5 kg and add 250 g diced bacon and 250 g sliced mushrooms to the onions before frying.


10. CHICKEN A LA KING

Yield: ± 3.4 kg (Makes half insert) Oil, for frying 125 mℓ (½ cup) Red pepper, julienned 200 g (1 large) Green peppers, julienned 300 g (2 medium) Onions, chopped 400 g (4 small) Chicken, fillets, cut into strips 1.4 kg Mushrooms, button, sliced 500 g (± 25) Chicken a la King R/P (08463021) 140 g (1 sachet) Milk 1.5 ℓ (6 cups)

Chef’s Tip: Replace the peppers with frozen peas and carrots.

Method:

1 Heat half the oil (60 mℓ) in a frying pan and fry the peppers until tender. Remove from the heat and set aside. 2 Heat the other half of the oil in a large pot and fry the onions until soft and transparent. 3 Add the chicken strips to the onions and fry until lightly browned. Add the mushrooms. 4 Mix the Chicken a la King R/P and milk together and add to the chicken mixture. 5 Bring to the boil, reduce heat and simmer for ± 20 minutes or until thickened, stirring occasionally. 6 Add the peppers to the sauce and mix through to serve.

11. ‘DIRTY’ RICE WITH CHICKEN

Yield: ± 2.7 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Red pepper, chopped 100 g (1 small) Green pepper, chopped 150 g (1 medium) Celery, chopped 150 g (3 stalks) Rice 600 g (2¾ cups) Beef Stock Powder R/P 100 g (08266010) Water, boiling 1.25 ℓ (5 cups) Chicken, cooked, chopped 500 g Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and celery and fry for ± 2 minutes. 2 Add the rice and mix through to coat. 3 Mix the Beef Stock Powder R/P with the water and pour over the rice mixture. Stir gently to mix, reduce the heat and simmer. Cover with a lid. 4 Cook for ± 20 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice is cooked. 5 Add the chicken and stir to combine. Turn off the heat, cover with a lid and allow to stand for ± 10 minutes to steam. 6 Fluff gently with a fork to loosen and separate the grains. Add the parsley and spoon into a half insert to serve.

Chef’s Tip: Cold meat cuts, russians or sausages can be used in place of the chicken.

Chicken a la King


Mediterranean Tomato Chicken Casserole

12. MEDITERRANEAN TOMATO CHICKEN CASSEROLE Yield: ± 2.4 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 1.2 kg Chicken, fillets, cut into thick strips 200 g (2 small) Onions, chopped 150 g (1 medium) Green pepper, chopped 820 g (2 cans) Tomatoes, whole/plum 130 g (1 sachet) Spaghetti Bolognaise R/P (08430026) 600 mℓ (2½ cups) Water 100 g (± 28) Olives, black, pitted and halved 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180°C. 2 Heat half the oil (45 mℓ) in a large pot and brown the chicken. Spoon into a half insert. 3 Heat the remaining oil and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 4 Add the tomatoes and the Spaghetti Bolognaise R/P. Gradually add the water, stirring continuously, until the sauce thickens. 5 Stir in the olives and parsley. 6 Pour the sauce over the chicken in the half insert and bake for ± 20 minutes or until cooked.

Chef’s Tip: Garnish with feta cheese.

Original Chicken Cakes

13. ORIGINAL CHICKEN CAKES

Yield: ± 1.2 kg (Makes ± 24) Potato, cubed 200 g (1 large) Chicken, fillets 800 g Oil, for frying 45 mℓ (3 Tbsp) Onion, finely chopped 100 g (1 small) Fish/Chicken Cake R/P (08141030) 150 g (1 sachet) Fresh parsley, finely chopped 15 g (3 Tbsp) Cake flour, for dusting 50 g (¹/3 cup)

Method:

1 Add the potato to a large pot of water. Bring to the boil and cook until soft. Drain and dry cook the potato until all the moisture has evaporated. Mash and set aside. 2 Steam the chicken fillets for ± 15 - 20 minutes. Finely chop or shred the chicken. 3 Heat the oil in a pan and fry the onion until soft and transparent. 4 Add the Fish/Chicken Cake R/P, chicken and onion to the mashed potato and mix together. 5 Add the parsley and mix through. 6 Mould the mixture into ± 24 small chicken cakes (± 50 g/2 heaped tablespoons each) and dust with flour to prevent sticking. 7 Shallow-fry the chicken cakes on both sides until golden brown.

Chef’s Tip: Serve with Sweet Chilli Sauce (07651040).


14. THAI CHICKEN CAKES

Yield: ± 1.2 kg (Makes ± 24) Potato, cubed 200 g (1 large) Chicken, fillets 700 g Oil, for frying 45 mℓ (3 Tbsp) Onion, finely chopped 100 g (1 small) Fish/Chicken Cake R/P (08141030) 150 g (1 sachet) Fresh coriander, finely chopped 30 g (6 Tbsp) Fresh ginger, grated 20 g (4 tsp) Red chillies, finely chopped 20 g (4 small) Spring onion, finely chopped 30 g (1 large) Cake flour, for dusting 50 g (¹/3 cup)

Method:

1 Add the potato to a large pot of water. Bring to the boil and cook until soft. Drain and dry cook the potato until all the moisture has evaporated. Mash and set aside. 2 Steam the chicken fillets for ± 15 - 20 minutes. Finely chop or shred the chicken. 3 Heat the oil in a pan and fry the onion until soft and transparent. 4 Add the Fish/Chicken Cake R/P, chicken and onion to the mashed potato and mix together. 5 Add the coriander, ginger, chillies and spring onion. Mix well. 6 Mould the mixture into ± 24 small chicken cakes (± 50 g/2 heaped tablespoons each) and dust with flour to prevent sticking. 7 Shallow-fry the chicken cakes on both sides until golden brown.

Chef’s Tip: Serve with Sweet Chilli Sauce (07651040) or Thai-Style Sweet Chilli Sauce (07653040).

Thai Chicken Cakes

15. CRUMBED CHICKEN CAKES

Yield: ± 1.3 kg (Makes ± 25) Potato, cubed 200 g (1 large) Chicken, fillets 800 g Oil, for frying 45 mℓ (3 Tbsp) Onion, finely chopped 100 g (1 small) Fish/Chicken Cake R/P (08141030) 150 g (1 sachet) Fresh parsley, finely chopped 15 g (3 Tbsp) Egg-Free Dip R/P (06009010) 30 g Water (to make the egg-free dip) 125 mℓ (½ cup) Flavoured Crumb R/P (08627030) 150 g

Method:

1 Add the potato to a large pot of water. Bring to the boil and cook until soft. Drain and dry cook the potato until all the moisture has evaporated. Mash and set aside. 2 Steam the chicken fillets for ± 15 - 20 minutes. Finely chop or shred the chicken. 3 Heat the oil in a pan and fry the onion until soft and transparent. 4 Add the Fish/Chicken Cake R/P, chicken and onion to the mashed potato and mix together. 5 Add the parsley and mix through. 6 Mould the chicken mixture into ± 25 small cakes (± 50 g/2 heaped tablespoons each). 7 Mix together the Egg-Free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 8 Dip the chicken cakes into the egg-free dip, then roll them in the crumb ensuring they are completely coated. 9 Deep-fry the chicken cakes at 160°C until golden brown.

Variation:

MIXED VEGETABLE BURGERS

Replace the chicken with 300 g (2½ cups) frozen mixed vegetables, remove the parsley and increase the potato to 800 g (4 large).


18. CHICKEN & BROCCOLI BAKE

Yield: ± 2.7 kg (Makes half Insert) 500 g (2 medium) Broccoli, whole, cut into florets 90 g (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 1.5 kg Chicken, fillets, cubed 120 g (1 sachet) Chicken & Mushroom Pie R/P (08440024) 600 mℓ (2½ cups) Milk 100 g (1¼ cups) Cheddar cheese, grated 50 g Flavoured Crumb R/P (08627030) 5g Veggie Seasoning (04650010) Roast Chicken

16. ROAST CHICKEN

Yield: ± 980 g (Makes half insert) 1.3 kg (1 medium) Chicken, whole 40 g Chicken Spice ll (04647030)

Method:

1 Preheat an oven to 180°C. 2 Place the whole chicken in a half insert. 3 Sprinkle the Chicken Spice ll over the chicken until it is covered with the spice. 4 Roast the chicken for ± 45 - 60 minutes. Remove from the oven and rest for ± 10 minutes before carving.

17. GARLIC & HERB BAKED CHICKEN Yield: ± 1.3 kg (Makes half insert) 1.2 kg Chicken, portions 30 g Garlic & Herb Sprinkle (04094010) 600 mℓ (2½ cups) Garlic & Herb Marinade (07534040)

Method:

1 Preheat an oven to 180°C. 2 Place the chicken into a half insert and season with Garlic & Herb Sprinkle. Bake in the oven for ± 20 minutes. 3 Remove from oven and coat the chicken with the Garlic & Herb Marinade. 4 Return to the oven for another ± 5 - 10 minutes. Remove from oven and allow to rest for ± 5 minutes before serving.

Method:

1 Preheat an oven to 200°C. 2 Blanch the broccoli florets. Place in a pot of boiling water. Boil for ± 3 - 5 minutes or until bright green. Place the broccoli in iced water to preserve colour. 3 Heat the oil in a large pot and fry the onions until soft and transparent. Add the chicken, browning it quickly. 4 Mix the Chicken & Mushroom Pie R/P with the milk and pour over the chicken mixture. 5 Bring to the boil, reduce heat and simmer, stirring occasionally, for ± 20 - 30 minutes or until thickened. 6 Add the blanched broccoli florets and mix through. Spoon into a half insert. 7 Mix together the grated cheese, Flavoured Crumb R/P and Veggie Seasoning. Sprinkle over the chicken mixture and bake for ± 15 minutes or until golden brown and crispy.

Variation:

CHICKEN, BROCCOLI & BLUE CHEESE BAKE

Replace the cheddar cheese with crumbled blue cheese.

Chef’s Tip: Use shredded, cooked chicken in place of chicken fillets.

Variation:

CAPE RED BAKED CHICKEN

Replace Garlic & Herb Marinade with Cape Red Marinade (07547040)

Variation:

HONEY & MUSTARD BAKED CHICKEN

Replace Garlic & Herb Marinade with Honey & Mustard Marinade (07539040).

Chicken & Broccoli Bake


Method:

Spinach & Feta Stuffed Chicken Fillets

19. SPINACH & FETA STUFFED CHICKEN FILLETS

Yield: ± 2.6 kg (makes ± 15) All Purpose Stuffing R/P (08239010) 100 g Water, boiling 300 mℓ (1¼ cups) Spinach, shredded 200 g (± 10 leaves) Oil, for frying 90 mℓ (6 Tbsp) Onions, finely chopped 200 g (2 small) Feta cheese, crumbled 125 g Chicken, fillets 2.1 kg (± 15) Fiesta BBQ Spice (04175010) 40 g

Method:

1 Mix together the All Purpose Stuffing R/P and water. Leave to stand for ± 5 minutes. 2 Preheat an oven to 180°C. 3 Blanch the spinach. Boil for ± 3 - 5 minutes or until bright green. Place the spinach in iced water to preserve the colour. 4 Heat the oil in a large pan and fry the onions until soft and transparent. Remove from the pan. 5 Mix together the stuffing, spinach and onions in a large bowl. Add the feta cheese and stir through. 6 Slit each fillet open lengthways on one side to create a pocket. Fill each chicken fillet with ± 60 g stuffing mixture. 7 Season with the Fiesta BBQ Spice and roast for ± 15 - 20 minutes or until cooked through, but not dry.

Variation:

SPINACH & FETA STUFFED BEEF/PORK ROLL Use the stuffing mixture to fill a large deboned beef/ pork roast in place of the chicken fillets.

20. SPINACH, BACON & RICOTTA STUFFED CHICKEN FILLETS

Yield: ± 2.7 kg (Makes ± 15) 100 g All Purpose Stuffing R/P (08239010) 300 mℓ (1¼ cups) Water, boiling 200 g (± 10 leaves) Spinach, shredded 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, finely chopped 150 g Bacon, diced 125 g Ricotta cheese 2.1 kg (± 15) Chicken, fillets 40 g Fiesta BBQ Spice (04175010)

1 Mix together the All Purpose Stuffing R/P and water. Leave to stand for ± 5 minutes. 2 Preheat an oven to 180°C. 3 Blanch the spinach. Boil for ± 3 - 5 minutes or until bright green. Place the spinach in iced water to preserve the colour. 4 Heat the oil in a large pan and fry the onions until soft and transparent. Remove from the pan. Fry the bacon. 5 Mix together the stuffing, spinach, onions and bacon in a large bowl. Add the ricotta cheese and stir through. 6 Slit each fillet open lengthways on one side to create a pocket. Fill each chicken fillet with ± 60 g stuffing mixture. 7 Season with the Fiesta BBQ Spice and roast for ± 15 - 20 minutes or until cooked through, but not dry.

Variation:

SPINACH, BACON & RICOTTA STUFFED BEEF ROLL Use this stuffing mixture to fill a large deboned beef roast in place of the chicken fillets.

21. SUNDRIED TOMATO, MOZZARELLA & CORIANDER STUFFED CHICKEN FILLETS

Yield: ± 2.5 kg (Makes ± 15) All Purpose Stuffing R/P (08239010) 100 g Water, boiling 300 mℓ (1¼ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, finely chopped 200 g (2 small) Sundried tomatoes, chopped 150 g (15 halves) Fresh coriander, finely chopped 10 g (2 Tbsp) Mozzarella cheese, grated 150 g (2 cups) Chicken, fillets 2.1 kg (± 15) Fiesta BBQ Spice (04175010) 40 g

Method:

1 Mix together the All Purpose Stuffing R/P and water. Leave to stand for ± 5 minutes. 2 Preheat an oven to 180°C. 3 Heat the oil in a large pot and fry the onions until soft and transparent. 4 Mix together the stuffing, onions, sundried tomatoes and coriander. Add the mozzarella cheese and stir through. 5 Slit each chicken fillet open lengthways on one side to create a pocket. Fill each fillet with ± 55 g stuffing mixture. 6 Season with the Fiesta BBQ Spice and roast for ± 15 - 20minutes or until cooked through, but not dry.

Variation:

SUNDRIED TOMATO, MOZZARELLA & CORIANDER STUFFED BEEF/PORK ROLL Use the stuffing mixture to fill a large deboned beef/ pork roast in place of the chicken fillets.


22. PERI-PERI CHICKEN LIVERS

Yield: ± 2.6 kg (Makes half insert) Oil, for frying 125 mℓ (½ cup) Chicken livers 1.5 kg Onions, chopped 300 g (2 medium) Red pepper, finely chopped 150 g (1 medium) Peri-Peri Base R/P (08555030) 100 g (1 sachet) Water 600 mℓ (2½ cups) Peri-Peri Marinade (07535040) 800 mℓ (3¼ cups)

Method:

1 Heat 90 mℓ (6 Tbsp) of the oil in a pan and fry the livers for ± 6 - 8 minutes or until tender and slightly pink in the middle. Remove from the pan and set aside. 2 Heat the remaining oil in the pan and fry the onions until soft and transparent. Add the red pepper and fry for ± 2 minutes. 3 Add the Peri-Peri Base R/P and gradually add the water, stirring occasionally. 4 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce thickens. 5 Add the Peri-Peri Marinade and the livers to the sauce. 6 Mix through and heat to serve.

Variation:

PERI-PERI CHICKEN LIVERS WITH BACON

Add 250 g diced bacon to the onions and peppers before frying.

Variation:

PERI-PERI LAMB LIVERS

Replace chicken livers with lamb livers.

23. STICKY PLUM & CHERRY GLAZED CHICKEN

Yield: ± 1.4 kg (Makes half insert) 1.5 kg Chicken, portions 30 g Chicken Spice ll (04647030) 200 g (1 sachet) Plum & Cherry Flavoured Glaze (07670040) 160 mℓ (²/3 cup) Smokey Rib Marinade (07548040)

Method:

1 Preheat an oven to 180°C. 2 Season the chicken with Chicken Spice ll. 3 Mix together the Plum & Cherry Flavoured Glaze and Smokey Rib Marinade to make a basting sauce. 4 Baste the chicken with the sauce and bake in the oven for ± 25 - 30 minutes or until the chicken is cooked and the marinade is sticky. Turn the chicken over half way through cooking.

Peri-Peri Chicken Livers

Chef’s Tip: Peri-Peri chicken livers are delicious when served with mashed/baked potato, rice, samp or bread.

24. GLAZED DUCK BREASTS

Yield: ± 1.3 kg (Makes half insert) Duck, breasts, deboned 2 kg Fiesta BBQ Spice (04175010) 40 g Plum & Cherry Flavoured Glaze 200 g (1 sachet) (07670040)

Method:

1 Using a sharp knife, cut slits into the skin of the duck breast in a diagonal direction being careful not to cut through to the meat. 2 Heat a large frying pan over medium heat and place the duck skin-side down in the pan for ± 3 - 5 minutes. Turn over and fry for ± 2 - 5 minutes on the other side. Remove once it is golden brown and set aside. 3 Preheat an oven to 180°C. 4 Season the duck with Fiesta BBQ Spice and baste with the Plum & Cherry Flavoured Glaze. Place in an insert in the oven for ± 10 - 15 minutes or until the glaze is sticky and the duck is cooked to preference.

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


BEEF & LAMB


Strips / Stroganoff Usually cut from the hindquarter (topside, silverside, rump) for stews or stir fry.

Goulash - Boneless cubes of meat cut from the forequarter (chuck) or hindquarter (topside, silverside, rump) for stews, skewers or espetada.

Stewing Beef (bone in) - Cut from brisket, chuck, knuckle, neck, oxtail, or short rib for stews and slow cooking.

Topside - Cut from the hindquarter with a fat layer on top. Keep whole for roasts, mince or cut into cubes for stews.

Silverside - Oval shape cut from the hindquarter with fat on the outside and visible sinew on the underside. Keep whole for roasts or cut for making biltong, into minute steaks or into cubes for stews.

Brisket - Forequarter cut with coarse texture and lots of fat. Keep whole or debone for roasts, slice for grilling or slow cooking or cut into cubes for stews.

Schnitzel - Boneless hindquarter cut (topside, silverside, rump) often thinned by pounding with meat tenderiser. Typically crumbed and pan fried.

Leg - Tender cut from the rear leg. Keep whole for roasts, butterfly for the braai or cut into pieces for stews.

Shank - Lower end of the leg of lamb above the knee. Best for slow cooking and stews.

Rack - Cut perpendicular to the spine to include ribs. Often Frenchtrimmed to remove meat from rib bones for presentation. Best for roasting or on the grill or braai.

Neck - Cross cut containing the centre bone. Best for moist, slow cooking or stews.

Loin Chops - T-shaped bone cut from the middle to lower section of the spine. Tender cut best for roasts, pan-frying or cooking on the braai or grill.

Rib Chops - Cut from the shoulder rib. Tender meat with slightly more fat than the loin chop. Best for roasting, pan-frying or cooking on the braai or grill.

Goulash - Boneless cubes cut from the leg for stews.

Stewing Lamb (bone in) Cut from the leg, shoulder, rib or trimmed choice cuts for stews and slow cooking.


BEEF

1. CRUMBED BEEF SCHNITZELS

Yield: ± 2.9 kg (Makes half insert) 3 kg Beef, steak, tenderised 60 g Egg-free Dip R/P (06009010) 190 mℓ (¾ cup) Water (to make the egg-free dip) 400 g Flavoured Crumb R/P (08627030)

Chef’s Tip: Discard any left over egg-free dip and crumb for food safety purposes. Chef’s Tip: Ensure that the oil reaches 160°C - 170°C before frying each batch.

Method:

1 Use a mallet to pound the tenderised steak flat. 2 Mix together the Egg-free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 3 Dip the steaks into the egg-free dip and then coat in the crumb, ensuring they are completely coated. 4 Place the coated beef into a fryer with the basket fully submerged in the oil. Do not stack the beef in the basket. Deep-fry in batches at 160°C for ± 4 - 6 minutes or until golden brown and cooked through.

Chef’s Tip: Place a piece of plastic wrap on your work surface. Position the meat on top and cover with another piece of plastic wrap before pounding with the mallet. Chef’s Tip: Shallow-fry in a non-stick pan over medium to high heat. Cook in batches for ± 4 - 5 minutes on each side or until golden brown and cooked through. Chef’s Tip: Serve with Mushroom or Cheese

Sauce (see Vegetables, Sides & Sauces category).

2. CRUMBED BEEF STRIPS

Yield: ± 2.8 kg (Makes half insert) Egg-free Dip R/P (06009010) 60 g Water (to make the egg-free dip) 190 mℓ (¾ cup) Flavoured Crumb R/P (08627030) 400 g Beef, strips 3 kg

Method:

1 Mix together the Egg-free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 2 Dip the beef strips into the egg-free dip and then coat in the crumb, ensuring they are completely coated. 3 Place the coated beef into a fryer with the basket fully submerged in the oil. Do not stack the beef in the basket. Deep-fry in batches at 160°C for ± 3 - 5 minutes or until golden brown and cooked through.

Chef’s Tip: Serve with Pepper or Cheese Sauce (see Vegetable, Sides & Sauces category).

Crumbed Beef Schnitzels


3. COTTAGE PIE

Yield: ± 3.6 kg (Makes half insert) Cottage Pie Mince Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) Water 600 mℓ (2½ cups) Carrots, finely diced 150 g (3 small) Peas, frozen 160 g (1¼ cups)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 2 Add the Savoury Mince R/P and the water. 3 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally. Add the carrots and simmer until tender. Add the peas and stir through. Mashed Potato 1.8 kg (9 large) 190 mℓ (¾ cup) 45 g (3 Tbsp) 10 g (2 tsp)

Potatoes, cubed Milk Butter/Margarine Salt

Method:

4 Preheat an oven to 180°C. 5 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain. 6 Mash the potatoes with the milk and butter/margarine while still hot. Season with the salt. 7 Spoon the mince mixture into a half insert, then pipe or spoon the mashed potato over the top. 8 Bake for ± 20 - 30 minutes or until the potato is golden and the mince is heated through.

Variation:

COTTAGE PIE WITH BUTTERNUT MASH Replace potato mash with butternut mash.

Variation:

COTTAGE PIE WITH SWEET POTATO MASH Replace potato mash with sweet potato mash.

Variation:

MINCE HOT POT

Replace potato mash with sliced cooked potato and brush with melted butter before baking.

Cottage Pie

4. COTTAGE PIE WITH ROSTI TOPPING

Yield: ± 3.2 kg (Makes half insert) Cottage Pie Mince Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) Water 600 mℓ (2½ cups) Carrots, finely diced 150 g (3 small) Peas, frozen 160 g (1¼ cups)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 2 Add the Savoury Mince R/P and the water. 3 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally. Add the carrots and simmer until tender. Add the peas and stir through. Rosti Topping 1.5 kg (10 medium) 50 g (¹/3 cup) 90 g (6 Tbsp) 10 g (2 tsp)

Method:

Potatoes Cake flour Butter/Margarine, melted Salt

4 Preheat an oven to 180°C. 5 Peel and grate the potatoes into a bowl. Add the flour, melted butter/margarine and salt and mix together. 6 Spoon the mince mixture into a half insert, then spoon the potato mixture over the top. 7 Bake for ± 20 - 30 minutes or until the potato is golden and the mince is heated through.


5. BEEF STROGANOFF

Yield: ± 2.9 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Beef, strips 1.4 kg Mushrooms, button, sliced 400 g (± 20) Beef Stroganoff R/P (08446024) 120 g (1 sachet) Milk 1.5 ℓ (6 cups)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the beef strips and fry until lightly browned. 3 Cover and simmer for ± 5 - 10 minutes or until the meat starts to soften. Add the mushrooms. 4 Mix the Beef Stroganoff R/P with the milk and pour over the meat. 5 Bring to the boil. Reduce heat and simmer for ± 15 - 20 minutes or until thickened, stirring occasionally, until the sauce has thickened and the meat is tender.

Chef’s Tip: Serve with mash, rice or pasta of your choice.

6. SAVOURY MEATBALLS & GRAVY

Yield: ± 3 kg (Makes half insert) Meatballs 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, finely chopped 1.5 kg Beef, mince 120 g (1 sachet) Savoury Meatballs R/P (08451036) 300 mℓ (1¼ cup) Water 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180°C. 2 Heat the oil in a pan and fry the onions until soft and transparent. 3 Mix together the onions, mince, Savoury Meatballs R/P, water and parsley in a bowl. 4 Roll the meat mixture into ± 45 balls (± 50 g/2 heaped tablespoons each). 5 Place the meatballs in an oiled full insert, place in the oven and cook for ± 20 - 30 minutes or until browned and cooked through. Gravy 1 ℓ (4 cups) 90 g (1 sachet)

Method:

Variation:

SAVOURY MEATBALLS IN CAPE RED SAUCE

Add 1 cup of Cape Red Marinade (07547040) to the gravy.

Variation:

SAVOURY MEATBALLS IN PERI-PERI SAUCE

Add 1 cup of Peri-Peri Marinade (07535040) to the gravy.

7. MARRAKESH MEATBALLS

Yield: ± 2.2 kg (Makes half insert) Meatballs Beef, mince 2 kg Onions, finely chopped 200 g (2 small) Marrakesh Meatballs R/P 200 g (1 sachet) (08546030) Water 300 mℓ (1¼ cups) Fresh coriander, finely chopped 10 g (2 Tbsp) Oil 45 mℓ (3 Tbsp) Sweet Chilli Sauce (07651040) 190 mℓ (¾ cup)

Method:

1 Preheat an oven to 180°C. 2 In a large bowl mix together the mince, onions, Marrakesh Meatballs R/P, water and coriander. 3 Roll the meat mixture into ± 55 balls (± 50 g/2 heaped tablespoons each). 4 Lightly coat the meatballs in the oil. Bake for ± 20 minutes or until lightly browned and cooked through. 5 Remove the meatballs from the oven. 6 Place in a clean insert and coat each meatball with the Sweet Chilli Sauce.

Chef’s Tip: Roll the meat mixture into ± 110 balls (± 25 g/1 heaped tablespoon each) and serve as part of a snack platter.

Water Brown Gravy Sauce R/P (08452027)

6 Mix together the water and Brown Gravy Sauce R/P in a saucepan. 7 Bring to the boil, stirring continuously. 8 Reduce the heat and simmer until thickened. 9 Place the meatballs in a clean half insert and pour the gravy over to serve. Savoury Meatballs & Gravy


8. HUNGARIAN GOULASH

Yield: ± 2.7 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 500 g (2 large) Beef, goulash 1.4 kg Tomatoes, plum 820 g (2 cans) Hungarian Goulash R/P (08843020) 100 g (1 sachet) Water 500 mℓ (2 cups) Sour cream 250 mℓ (1 cup) Fresh parsley, finely chopped 15 g (3 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the beef, browning it quickly. 3 Add the tomatoes, breaking them up slightly. 4 Add the Hungarian Goulash R/P. 5 Gradually add the water. Cover the pot and simmer for ± 20 - 30 minutes, stirring occasionally, until the meat is tender. 6 Dollop the sour cream over the top and garnish with parsley to serve.

Chef’s Tip: Try making this in a Wonderbag. Simmer for ± 20 minutes on the stove. Seal in a Wonderbag and leave for ± 3 - 4 hours before serving with the sour cream and parsley.

Hungarian Goulash

9. SLOW ROASTED BEEF

Yield: ± 1.5 kg (Makes half insert) Beef, chuck/blade/brisket 2 kg Oil, for frying 90 mℓ (6 Tbsp) Savanna Braai Spice (08700010) 80 g

Method:

1 Preheat an oven to 160°C. 2 Heat a large frying pan over medium heat and add half of the oil (45 mℓ). Fry the meat for ± 5 minutes on either side to seal in the juices. Remove from the pan and set aside. 3 Place the meat into a half insert. Sprinkle with Savanna Braai Spice and drizzle over the rest of the oil. 4 Cover with foil and roast for ± 90 minutes. Remove the foil and roast for a further ± 30 minutes or until the meat is tender.

Variation:

SLOW ROASTED BBQ BEEF

Replace Savanna Braai Spice with Fiesta BBQ Spice (04175010) or Gourmet Pepper Barbeque Sprinkle (04440040).

Variation:

SLOW ROASTED SMOKEY BEEF

Baste with 300 mℓ (1¼ cups) Smokey Rib Marinade (07548040) for a sweeter, smokey taste variation.

Slow Roasted Beef


10. BEEF ROAST

Yield: ± 1.5 kg (Makes half insert) Beef, topside/silverside 2 kg Savanna Braai Spice (08700010) 60 g Honey & Mustard Marinade 250 mℓ (1 cup) (07539040) Cranberry/Red currant jelly 50 g

Method:

1 Season the beef with Savanna Braai Spice and leave to stand in the fridge for ± 10 minutes. 2 Preheat an oven to 180°C. 3 Whisk together the Honey & Mustard Marinade and cranberry/red currant jelly in a sauce pan to make a basting sauce. Bring to the boil and allow to simmer until the mixture has started to thicken. Remove from heat. 4 Baste the meat with the sauce before roasting for ± 90 minutes or until the meat is cooked. Baste occasionally during cooking.

11. CORNED BEEF

Yield: ± 1.4 kg (Makes half insert) Beef, corned 2 kg Onion, roughly chopped 150 g (1 medium) Carrot, roughly chopped 200 g (1 large) Bay leaves, whole 1 g (± 2) Black peppercorns, whole 3 g (1½ tsp) Fresh parsley 20 g Yellow mustard seeds, whole 3 g (1 tsp)

Method:

Beef Roast

Chef’s Tip: Serve with 125 mℓ (½ cup) Mustard Sauce (07611050) mixed with 30 mℓ (2 Tbsp) whole grain mustard..

1 Place the corned beef in a large pot and cover with ± 2 litres of water. 2 Add the onion, carrot, bay leaves, peppercorns, parsley with stalks and mustard seeds to the pot. Bring to the boil. Reduce the heat and simmer for ± 2 hours or until the meat is soft and tender. 3 Remove from the pot and cut into slices to serve. 4 Serve with Instant Mash Potato & Gravy (see Vegetable, Sides & Sauces category).

13. CHIPOTLE, CHERRY & LIME BEEF SHORT RIB

12. BEEF TONGUE

Method:

Yield: ± 640 g (Makes half insert) Beef, tongue, trimmed 800 g Vegetable Stock Powder R/P 40 g (08268010)

Method:

1 In a large pot add the tongue, Vegetable Stock Powder R/P and ± 2 litres of water. 2 Bring to the boil, reduce heat and simmer for ± 2 hours or until the tongue is tender. 3 Remove from the pot and peel off the skin. 4 Cut into slices to serve.

Chef’s Tip: Corned/salted beef tongue can be used in place of the tongue in this recipe.

Yield: ± 1.7 kg (Makes half insert) Beef, short rib 2 kg Chipotle Meat Rub R/P 50 g (08917010) Lime juice 30 mℓ (2 Tbsp) Plum & Cherry Flavoured Glaze 200 mℓ (1 sachet) (07670040) 1 Preheat an oven to 180°C. 2 Place the beef short rib in an insert and season with the Chipotle Meat Rub R/P. 3 In a bowl mix together the lime juice and Plum & Cherry Flavoured Glaze. 4 Baste the meat with the glaze mixture. Cook for ± 50 - 60 minutes or until cooked through.

Variation:

CHIPOTLE, CHERRY & LIME PORK CHOPS

Replace beef short rib with pork chops and reduce the cooking time.


Variation:

GARLIC & ROSEMARY HOT POT

Add 2 crushed garlic cloves and replace fresh thyme with fresh rosemary.

15. ROAST LEG OF LAMB

Yield: ± 3.7 kg (Makes half insert) Lamb, leg 2.5 kg Onions, chopped 300 g (2 medium) Carrots, diced 300 g (3 medium) Tomatoes, chopped 820 g (2 cans) Garlic, crushed 30 g (2 Tbsp) Water 600 mℓ (2½ cups) Fiesta BBQ Spice (04175010) 60 g

Method:

Irish Hot Pot

LAMB

14. IRISH HOT POT

Yield: ± 3.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, cut into thin rings 600 g (4 medium) Fresh thyme, sprigs 10 g Lamb, stewing, cubed 1.4 kg Water 1.25 ℓ (5 cups) Carrots, sliced 500 g (5 medium) Beef Stew R/P (08445024) 120 g (1 sachet) Potatoes 1 kg (5 large)

1 Preheat an oven to 180°C. 2 Heat a large frying pan over medium heat and seal the lamb in the pan for ± 5 minutes on each side. Remove once the skin is golden brown and set aside. 3 Add the onions and carrots to the pan and fry for ± 5 minutes, stirring occasionally. 4 Add the chopped tomatoes, garlic and water and mix through. Pour into a half insert. 5 Season the lamb with the Fiesta BBQ Spice and place on top of the vegetables. Cover with foil. 6 Place into the oven for ± 1½ hours. Remove the foil and return to the oven uncovered for ± 20 - 30 minutes or until tender.

Method:

1 Heat the oil in a large pot and fry half of the onions (300 g) until soft and transparent. 2 Add the thyme sprigs and the lamb, browning the meat quickly. 3 Add half the water (600 mℓ), cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the remaining onions, carrots and Beef Stew R/P. Gradually add the remaining water. Cover the pot and simmer for ± 40 - 45 minutes or until the meat and carrots are tender, stirring occasionally. 5 Peel and slice the potatoes into 1 cm thick slices. Deep fry the potato slices in a chip fryer at 160°C until golden brown and cooked. Remove and drain on absorbent paper. Season with salt to taste. 6 Preheat an oven to 180°C. 7 Spoon the lamb stew into a half insert and layer the fried potato slices on top. Bake for ± 10 - 15 minutes or until golden brown. Roast Leg of Lamb


16. ROAST LAMB SHANKS

Yield: ± 3 kg (Makes half insert) 1 kg Lamb, shanks 200 g (2 small) Onions, chopped 10 g (2 cloves) Garlic, crushed 100 g (1 small) Red pepper, julienned 100 g (1 small) Green pepper, julienned 15 g Savanna Braai Spice (08700010) 2 ℓ (8 cups) Water 400 mℓ (1²/3 cups) Cape Red Marinade (07547040) 200 g (1 large) Tomato, chopped 120 g (1 sachet) Beef Stew R/P (08445024) 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180°C. 2 Place the lamb shanks in a half insert. Add the onions, garlic and peppers. Season the meat with the Savanna Braai Spice. 3 Mix together 1.8 ℓ of the water and the Cape Red Marinade. Pour the mixture over the shanks and vegetables and gently mix together. 4 Cover with foil, place into the oven and roast for ± 90 minutes. 5 Remove from the oven. Mix the remaining 200 mℓ water with the Beef Stew R/P. Pour the mixture over the meat and vegetables and add the chopped tomato. Add the parsley and gently mix all the ingredients together. 6 Return to the oven and cook for another ± 30 - 45 minutes uncovered. 7 Remove from the oven and serve with mashed potato or rice.

Variation:

LAMB RAGU PASTA SAUCE

Replace Beef Stew R/P with Tomato Mince Mix R/P (08433026). Remove peppers and replace parsley with rosemary. Remove the meat from the bones once cooked. Shred the meat and mix into the sauce. Serve over pasta with parmesan cheese.

Lamb Ragu Pasta Sauce

Roast Lamb Shanks


17. HEARTY BEEF/LAMB STEW

Yield: ± 3 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef/Lamb, stewing 1.2 kg Beef Stew R/P (08445024) 120 g (1 sachet) Water 1.25 ℓ (5 cups) Potatoes, cubed 500 g (5 small) Carrots, diced 300 g (3 medium) Green beans, chopped 200 g (± 35)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. 3 Add the Beef Stew R/P and half of the water (600 mℓ), cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the potatoes and carrots. 5 Gradually add the remaining water. 6 Cover the pot and simmer, stirring occasionally for ± 30 - 35 minutes or until the meat is tender and the potatoes are soft. Add the green beans and cook for another ± 10 minutes before serving.

18. CLASSIC BROWN BEEF/MUTTON STEW WITH ROOT VEGETABLES Yield: ± 3 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.2 kg Beef/Mutton, stewing 120 g (1 sachet) Beef Stew R/P (08445024) 1.4 ℓ (5½ cups) Water 300 g (2 medium) Potatoes, cubed 400 g (2 large) Carrots, diced 300 g (1 medium) Sweet potato, cubed

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. 3 Add the Beef Stew R/P and half of the water (700 mℓ). 4 Cover and simmer for ± 30 - 40 minutes or until the meat starts to soften. 5 Add the potatoes, carrots, sweet potato and the remaining water. 6 Cover the pot and simmer for another ± 40 - 50 minutes or until the meat and vegetables are soft, stirring occasionally.

Variation:

BEEF & BUTTER BEAN STEW

Replace the potatoes and sweet potato with 500 g (2 cans drained) butter beans. Add the beans at the end of cooking. Stir and heat through.

Classic Brown Mutton Stew with Root Vegetables

Variation:

SLOW COOKED MEATY CASSEROLE

Replace the meat with oxtail, lamb knuckles or ostrich neck. Replace the carrots with ± 500 g mixed roasting vegetables. For fresh herb flavour, add chopped rosemary, thyme or parsley.

Variation:

CHICKEN & VEGETABLE CASSEROLE

Replace the meat with chicken pieces and the carrots with ± 500 g mixed roasting vegetables. For fresh herb flavour add chopped rosemary, thyme or parsley.

Variation:

WATERBLOMMETJIE BREDIE

Use 1.2 kg lamb neck or stewing lamb and replace the potatoes, carrots and sweet potato with 1 kg waterblommetjies. Cook for ± 30 minutes, do not over cook. Add 60 mℓ (¼ cup) lemon juice before serving. Serve with rice.


19. TRADITIONAL TOMATO BREDIE

Yield: ± 3.4 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Lamb, stewing, cubed 1.5 kg Water 1.25 ℓ (5 cups) Tomato Bredie R/P (08439020) 100 g (1 sachet) Potatoes, cubed 600 g (3 large) Tomatoes, chopped 410 g (1 can) Tomato paste 100 g (6 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. 3 Add half of the water (625 mℓ). Cover and simmer for ± 20 - 30 minutes or until the meat starts to soften. 4 Add the Tomato Bredie R/P, potatoes, tomatoes, tomato paste and the remaining water. 5 Cover the pot and cook for ± 40 - 50 minutes or until the meat and potatoes are soft, stirring occasionally.

Chef’s Tip: Try making this in a Wonderbag: Reduce the water added to 400 mℓ and simmer for ± 20 minutes on the stove. Seal in a Wonderbag and leave for 3 - 4 hours before serving.

20. MOUSSAKA

Yield: ± 3.8 kg (Makes half insert) Moussaka Mince Filling Oil, for frying 90 mℓ (6 Tbsp) Onion, finely chopped 150 g (1 medium) Red pepper, chopped 150 g (1 medium) Beef/Lamb, mince 750 g Tomato puree 110 g (½ cup) Tomatoes, chopped 410 (1 can) Water 375 mℓ (1½ cups) Tomato Stew Base R/P (08840020) 100 g (1 sachet) Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Heat the oil in a pan and fry the onion until soft and transparent. Add the red pepper and fry for ± 2 minutes. Add the mince and cook until browned. 2 Add the tomato puree, chopped tomatoes and water and simmer for ± 10 - 15 minutes. 3 Add the Tomato Stew Base R/P and parsley and simmer until the sauce has thickened. Set aside. Aubergine 1 kg (4 medium) 125 mℓ (½ cup)

Aubergines, sliced Oil

Method:

4 Brush the aubergine slices with the oil and place on a wire rack in an insert in the oven. Grill until golden brown. Set aside and leave to cool. White Sauce 1.5 ℓ (6 cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

5 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and gradually bring to a simmer, whisking continuously until thickened. Remove from the heat. Topping 100 g (1¹/3 cups)

Method:

Cheese, grated, cheddar and mozzarella

6 Preheat an oven to 180°C. 7 Layer half of the aubergine slices onto the bottom of a half insert. Spoon half of the moussaka mince filling on top. Repeat the layers to have 2 aubergine and moussaka mince layers. 8 Pour the white sauce over the top and sprinkle with the cheese. 9 Bake for ± 30 - 40 minutes or until slightly browned. Allow to stand for ± 10 minutes before cutting into squares to serve.

Traditional Tomato Bredie


Variation:

BEEF & VEGETABLE POTJIE Replace the lamb with beef.

22. TOMATO STEW

Yield: ± 2.8 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.2 kg Beef/Mutton, stewing 50 g (3 Tbsp) Tomato paste 100 g (1 sachet) Tomato Stew Base R/P (08840020) 1 ℓ (4 cups) Water 450 g (3 medium) Potatoes, cubed 500 g (5 medium) Carrots, diced

Method: Lamb & Vegetable Potjie

21. LAMB & VEGETABLE POTJIE

Yield: ± 3.2 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Lamb, stewing 1.2 kg Water 1 ℓ (4 cups) Potatoes, cubed 300 g (2 medium) Mixed vegetables (butternut, baby 500 g marrows, patty pans, peppers) Potjiekos R/P (08537036) 120 g (1 sachet) Tomatoes, chopped 410 g (1 can) Mushrooms, button, halved 250 g (± 13) Fresh thyme/parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. 3 Add half the water (500 mℓ), cover and simmer for ± 20 minutes. 4 Add the potatoes, mixed vegetables, Potjiekos R/P and tomatoes. 5 Gradually add the remaining water and the mushrooms. 6 Simmer for ± 40 - 45 minutes or until the meat and potatoes are soft, stirring occasionally. Add the thyme/ parsley and stir through to serve.

Variation:

GAME MEAT & VEGETABLE POTJIE

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat and fry until browned. 3 Add the tomato paste, Tomato Stew Base R/P and half the water (500 mℓ). Cover and simmer for ± 20 - 30 minutes or until the meat starts to soften. 4 Add the potatoes and carrots and gradually add the remaining water. 5 Cover the pot and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat is tender, the vegetables are soft and the sauce has thickened.

Chef’s Tip: The beef/mutton can be replaced with pork, chicken portions or offal.

23. RACK OF LAMB Yield: ± 1.2 kg 1.2 kg 40 g 250 mℓ (1 cup) 60 g (3 Tbsp)

Lamb, racks, French trimmed Savanna Braai Spice (08700010) Steakhouse Marinade (07532040) Cranberry/Red currant jelly

Method:

1 Season the lamb racks with Savanna Braai Spice and leave to stand in the fridge for ± 10 minutes. 2 Preheat an oven to 180°C. 3 Whisk together the Steakhouse Marinade and cranberry/red currant jelly in a saucepan to make a basting sauce. Bring to the boil and allow to simmer until the mixture starts to thicken. Remove from the heat. 4 Baste the lamb racks with the basting sauce before roasting for ± 20 minutes, basting occasionally during cooking.

Replace lamb with game meat.

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


PORK


Leg - Cut from the rear leg and contains circular leg bone. Best kept whole for roasts.

Belly - Fatty and very tender cut. Roll for roasting, keep flat for long, slow cooking or slice for rashers or bacon.

Shoulder - Slightly fatty, but tender cut with shank removed. Keep whole for roasts or cut into pieces for stews.

Loin & Rib Chops Contains tender muscle and backbone. Can be cooked on the braai or grill, roasted or pan fried.

Kassler Chops - Cured and smoked bone-in loin chop with fillet removed. Can be cooked on the braai or grill, roasted, pan fried or slow cooked.

Neck - Tender and succulent boneless cut from the neck with fat marbling. Can be cooked on the braai or grill, roasted, pan fried or slow cooked.

Goulash - Boneless cubes cut from the leg or shoulder for stews.

Strips - Trimmed strips from the leg or shoulder for stews, slow cooking or stir fry.

Stewing Pork (bone in) - Cut from the leg or shoulder for stews and slow cooking.

Schnitzel - Boneless cut from the hind leg often thinned by pounding with a meat tenderiser. Typically crumbed and pan fried.


PORK

2. PORK KEBABS

1. PORK COTTAGE PIE

Yield: ± 3.6 kg (Makes half insert) Cottage Pie Mince 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1 kg Pork, mince 100 g (1 sachet) Savoury Mince R/P (08437020) 600 mℓ (2½ cups) Water 150 g (1½ medium) Carrots, finely diced 150 g (1¼ cups) Peas, frozen

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 2 Add the Savoury Mince R/P and the water. 3 Bring to the boil, reduce heat and simmer for ± 20 - 30 minutes, stirring occasionally. Add the carrots and peas. Simmer until the carrots are tender. Mashed Potato 1.8 kg (9 large) 190 mℓ (¾ cup) 45 g (3 Tbsp) 10 g (2 tsp)

Yield: ± 3 kg (Makes ± 20) Green peppers 400 g (2 large) Pork, cubed 2 kg Pineapple, pieces, drained 520 g (2 cans) Savanna Braai Spice (08700010) 160 g Sweet & Sour Marinade (07572040) 800 mℓ (3¼ cups)

Method:

1 Cut the green peppers into large squares. 2 Thread the pork alternately with the green pepper and pineapple onto ± 20 skewers. Season with Savanna Braai Spice and coat in Sweet & Sour Marinade. 3 Braai/grill over medium heat for ± 10 - 15 minutes or until meat is cooked. Use the remaining marinade to baste the kebabs while grilling.

Potatoes, cubed Milk Butter/Margarine Salt

Method:

4 Preheat an oven to 180°C. 5 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain. 6 Mash the potatoes with the milk and butter/margarine while still hot. Season with the salt. 7 Spoon the cottage pie mince into a half insert, then pipe or spoon the mashed potato over the top. 8 Bake for ± 20 - 30 minutes or until the potato is golden and the mince is heated through.

Chef’s Tip: Best when made using pork mince with 80:20 meat to fat ratio.

Pork Cottage Pie

Pork Kebabs


3. SWEET & SOUR PORK

Yield: ± 3.3 kg (Makes half insert) Vegetable Stir-Fry Oil, for frying 90 mℓ (6 Tbsp) Red onion, cut into thin wedges 250 g (1 large) 250 g (2½ medium) Carrots, julienned Red pepper, chopped 200 g (1 large) Green pepper, chopped 200 g (1 large) Cabbage, shredded 600 g (½ medium) Water 190 mℓ (¾ cup) Sweet & Sour Marinade (07572040) 700 mℓ (2¾ cups)

Method:

1 Heat the oil in a large pot and fry the onion until soft and transparent. 2 Add the carrots and fry for a further ± 5 minutes. 3 Add the peppers and cabbage and fry until cooked. 4 Add the water and the Sweet & Sour Marinade and bring to the boil. Remove from the heat and set aside. Crispy Pork 400 g 400 mℓ (1²/3 cups) 1.3 kg

All Purpose Coating R/P (06139050) Soda water Pork, cubed

Method:

5 Mix together 300 g of the All Purpose Coating R/P and the soda water to make a smooth batter. 6 Dip the pork cubes into the remaining All Purpose Coating R/P and then into the batter. Deep-fry at 160°C until golden brown. 7 Add the pork cubes to the vegetables, mix together and serve.

Variation:

SWEET & SOUR PORK WITH NOODLES Serve with noodles of your choice.

Chef’s Tip: Garnish with 2 spring onions, sliced diagonally. Chef’s Tip: Discard any left over coating for food safety purposes. Chef’s Tip: Ensure that the oil reaches 160°C before frying each batch. Chef’s Tip: Serve with steamed rice of your choice.

Sweet & Sour Pork


Crumbed Pork Schnitzels

4. CRUMBED PORK SCHNITZELS

Yield: ± 2.9 kg (Makes half insert) Pork, shoulder chops, boneless 3 kg Egg-Free Dip R/P (06009010) 60 g Water (to make the egg-free dip) 250 mℓ (1 cup) Flavoured Crumb R/P (08627030) 400 g

Method:

1 Use a mallet to pound the boneless pork chops flat. 2 Mix together the Egg-Free Dip R/P and water. 3 Pour the Flavoured Crumb R/P onto a plate. 4 Dip the meat into the egg-free dip and then coat with the crumb ensuring it is completely covered. 5 Place the coated pork in the fryer with the basket fully submerged in the oil. Do not stack the pork in the basket. Deep-fry in batches at 160°C for ± 4 - 6 minutes or until golden brown and cooked through.

Pork Kassler Chops with Pineapple Rings

5. PORK KASSLER CHOPS WITH PINEAPPLE RINGS

Yield: ± 3.3 kg (Makes half insert) Pork, kassler chops 2 kg Pineapple rings in syrup/juice 880 g (2 cans) Sweet & Sour Marinade (07572040) 800 mℓ (3¼ cups) English mustard powder 2 g (1 tsp)

Method:

Variation:

1 Preheat an oven to 200°C. 2 Place the pork chops in a full insert in a single layer. 3 Drain the syrup/juice from the canned pineapple and set aside. Arrange the pineapple rings over the chops in a single layer. 4 Mix the Sweet & Sour Marinade and mustard powder with the reserved pineapple syrup/juice and pour over the pork and pineapple rings. 5 Bake for ± 10 - 15 minutes or until the sauce has thickened and the chops are cooked and tender.

Replace boneless pork chops with pork strips.

6. STICKY PORK RASHERS

CRUMBED PORK STRIPS Variation:

CRUMBED PORK CHOPS

Use pork loin chops. Slice through the fat or rind on the outer edge of the chops every ± 3 cm to prevent chops from curling during cooking. Shallow-fry or oven bake.

Chef’s Tip: Place a piece of plastic wrap on your work surface. Position the meat on top and cover with another piece of plastic wrap before pounding with the mallet.

Yield: ± 1.5 kg (Makes half insert) 2 kg Pork, rashers 40 g Fiesta BBQ Spice (04175010) 200 g (1 sachet) Plum & Cherry Flavoured Glaze (07670040)

Method:

1 Preheat an oven to 180°C. 2 Place the pork rashers in an insert and season with Fiesta BBQ Spice. 3 Place into the oven for ± 10 minutes. 4 Remove from the oven and baste with the Plum & Cherry Flavoured Glaze. 5 Return to the oven and cook for a further ± 10 - 15 minutes or until the rashers are cooked and the glaze is sticky.


Slow Roasted Pork Belly

7. SLOW ROASTED PORK BELLY

Yield: ± 2.3 kg (Makes half insert) Salt 10 g (2 tsp) Pork, belly, deboned and skin scored 2 kg Oil, for frying 45 mℓ (3 Tbsp) Onions, chopped 300 g (2 medium) Carrots, diced 300 g (3 medium) Tomatoes, chopped 410 g (1 can) Garlic, crushed 30 g (2 Tbsp) Water 500 mℓ (2 cups) Chicken Spice ll (04647030) 60 g

Method:

1 Rub the salt into the scored skin of the pork belly. 2 Heat the oil in a large frying pan over medium heat and place the pork skin-side down in the pan for ± 3 - 5 minutes. Turn over and fry for ± 2 - 3 minutes on the other side. Remove the pork from the pan and set aside. 3 Preheat an oven to 160°C. 4 Add the onions and carrots to the pan and fry for ± 5 minutes, stirring occasionally. 5 Add the tomatoes, garlic, water and half of the Chicken Spice ll (30 g) and mix together. Spoon into a half insert. 6 Season the pork (not the skin side) with the remaining Chicken Spice ll and place skin-side up on top of the vegetables in the half insert. Cover with foil. 7 Roast in the oven for ± 1½ hours. Remove the foil and return to the oven uncovered for a further ± 1 hour or until the meat is tender and the skin is golden brown crisp crackling.

Chef’s Tip: Use a very sharp knife to score the skin close to the meat, but not cutting into the meat. Keep the cuts close together. Chef’s Tip: Increase the oven temperature to 200°C and roast for a further ± 10 - 15 minutes if the skin is not yet crispy crackling.

Chef’s Tip: Puree the cooked vegetables with the cooking juices and serve with the meat.

8. PORK BANGER STEW

Yield: ± 3 kg (Makes half insert) Pork, bangers 1.2 kg Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300g (2 medium) Water 800 mℓ (3¼ cups) Beef Stew R/P (08445024) 120 g (1 sachet) Potatoes, cubed 500 g (5 small) Carrots, diced 300 g (3 medium) Green beans, chopped 200 g (± 35)

Method:

1 Preheat an oven to 180°C. 2 Place the pork bangers in a half insert in the oven for ± 15 - 20 minutes or until golden brown and cooked through. Set aside. 3 Heat the oil in a large pot and fry the onions until soft and transparent. 4 Add the water and Beef Stew R/P to the onions and mix well. Bring to the boil. 5 Add the potatoes and carrots. Simmer for ± 30 minutes or until the potatoes are soft. 6 Slice the pork bangers into rounds and add them to the pot. Add the green beans. 7 Cover the pot and simmer for ± 5 - 10 minutes before serving.

Variation:

PORK BANGER & APPLE STEW

Replace carrots and green beans with 500 g (5 small) granny smith apples, cut into cubes.


9. CHIPOTLE PULLED PORK

Yield: ± 1.7 kg (Makes half insert) Pulled Pork - cook-in-bag method Pork, shoulder 2 kg Chipotle Meat Rub R/P 40 g (08917010)

Method:

1 Preheat an oven to 160°C. 2 Place the pork into a cook-in-bag and season with Chipotle Meat Rub R/P, rubbing the seasoning into the meat and ensuring the pork is evenly seasoned. Roast for ± 2 - 2½ hours. The meat should be tender and fall off the bone. 3 Use 2 forks to pull the meat off the bone and shred into small pieces.

Method:

1 Preheat an oven to 180°C. 2 Mix pulled pork and Smokey Rib Marinade together. 3 Pour Creamy Ranch Dressing into a liquidiser and add the lime zest and jalapeño. Blend until no big pieces remain. Alternatively, finely chop the jalapeño and add to the dressing. 4 Toss the dressing with the shredded cabbage and coriander to make the slaw. 5 Place the tacos in an insert and bake for ± 10 minutes, or until crisp. 6 Assemble each taco by spooning pulled pork mixture into the taco and topping with mango cubes and slaw.

Pulled Pork - roasting tray method Pork, shoulder 2 kg Chipotle Meat Rub R/P 40 g (08917010) Water 190 mℓ (¾ cup)

Method:

1 Preheat an oven to 160°C. 2 Season the pork with Chipotle Meat Rub R/P, rubbing the seasoning into the meat and ensuring the pork is evenly seasoned. Place into an insert and add the water. 3 Cover with foil and roast for ± 2 - 2½ hours. The meat should be tender and fall off the bone. 4 Use 2 forks to pull the meat off the bone and shred into small pieces.

Variation:

SRIRACHA PULLED PORK

Replace Chipotle Meat R/P with Sriracha Spice (08812010).

Pulled Pork

Variation:

PULLED PORK & MANGO TACOS

Yield: ± 2.8 kg (Makes ± 12) 1.7 kg Pulled Pork 500 mℓ (2 cups) Smokey Rib Marinade (07548040) 250 mℓ (1 cup) Creamy Ranch Dressing (07596040) 12 g Lime, zest 20 g (1 medium) Jalapeño, pickled, sliced 300 g (¼ medium) Red cabbage, finely shredded 5 g (1 Tbsp) Fresh coriander, finely chopped 230 g (1 can) Mango, drained, cubed 168 g (± 12) Crunchy taco shells

Chef’s Tip: Use as a filling for sandwiches or buns, wraps, quesadillas or baked potatoes. Add to salads or pasta dishes or use as a topping for nachos or pizzas. Pulled Pork & Mango Tacos


12. PORK GAMMON ROAST WITH PLUM & CHERRY FLAVOURED GLAZE Yield: ± 2 kg (Makes half insert) Gammon Pork, gammon, uncooked 2 kg Carrot, roughly chopped 200 g (1 large) Onion, roughly chopped 150 g (1 medium) Fresh parsley with stalks 20 g Fresh bay leaves, whole 5 g (± 2) Black peppercorns, whole 2 g (1 tsp) Yellow mustard seeds 3 g (1 tsp)

Method:

1 Place the gammon in a large pot. Add ± 2 litres of water to cover the meat. 2 Add the carrot, onion, parsley, bay leaves, peppercorns and mustard seeds. 3 Place over medium heat and bring to the boil. Reduce the heat and simmer for ± 2 hours. Smokey Sticky Ribs

10. SMOKEY STICKY RIBS

Yield: ± 2.7 kg (Makes half insert) 3 kg Pork, ribs 40 g Vegetable Stock Powder (08268810) 750 mℓ (3 cups) Smokey Rib Marinade (07548040)

Method:

1 Place the ribs in a large pot with enough water to cover. Add the Vegetable Stock Powder. Bring to the boil and cook for ± 45 - 60 minutes or until tender. 2 Preheat an oven to 220°C. 3 Neatly cut the ribs between the bones to separate. 4 Place in a full insert and add the Smokey Rib Marinade. Mix to coat the ribs. 5 Bake in the oven for ± 20 minutes (turning after ± 10 minutes) or until sticky. 6 Place in a clean half insert to serve.

Glaze 20 g 200 g (1 sachet)

Method:

Savanna Braai Spice (08700010) Plum & Cherry Flavoured Glaze (07670040)

4 Season the gammon with Savanna Braai Spices and leave to stand in the fridge for ± 10 minutes. 5 Preheat an oven to 180°C. 6 Baste the gammon with the Plum & Cherry Flavoured Glaze. Roast in the oven for ± 20 minutes or until golden and sticky and the meat is cooked through.

Chef’s Tip: Left over gammon can be added to pastas & salads or can be used as cold meats for sandwiches. Chef’s Tip: Decorate with whole cloves, pineapple rings and/or glacé cherries.

11. HONEY & MUSTARD PORK CHOPS Yield: ± 2.3 kg (Makes half insert) 2 kg Pork, loin chops 50 g Fiesta BBQ Spice (04175010) 500 mℓ (2 cups) Honey & Mustard Marinade (07539040)

Method:

1 Preheat an oven to 180°C. 2 Place the pork chops in an insert and season with Fiesta BBQ Spice. 3 Add the Honey & Mustard Marinade, coating the chops evenly. 4 Roast in the oven for ± 20 - 30 minutes uncovered until the meat is cooked and beginning to brown. 5 Remove from the oven and serve.

Pork Gammon Roast with Plum & Cherry Flavoured Glaze


13. PORK ROAST

Yield: ± 2.5 kg (Makes half insert) Salt 10 g (2 tsp) Pork, leg/shoulder, skin scorned 2 kg Oil, for frying 45 mℓ (3 Tbsp) Onions, chopped 300 g (2 medium) Carrots, chopped 300 g (3 medium) Garlic, crushed 30 g (6 cloves) Water 400 mℓ (1²/3 cups) Fiesta BBQ Spice (04175010) 50 g

Method:

1 Rub the salt into the scorned skin of the pork. 2 Preheat an oven to 200°C. 3 Heat the oil in a large frying pan over medium heat and place the pork in the pan to seal, turning every ± 2 minutes until evenly browned. Set aside. 4 Add the chopped onions and carrots to the pan and fry for ± 5 minutes, stirring occasionally. 5 Add the garlic and water. Mix through. Spoon into a half insert. 6 Season the pork (not the skin side) with the Fiesta BBQ Spice and place skin-side up on top of the vegetables. Cover with foil. 7 Roast in the oven for ± 20 minutes, then reduce the oven temperature to 160°C and roast for a further 1½ hours. Remove the foil. Return to the oven uncovered for ± 1 - 1½ hours or until the meat is tender and the skin is golden brown crisp crackling.

Chef’s Tip: Use a very sharp knife to score the skin close to the meat, but not cutting into the meat. Keep the cuts close together. Chef’s Tip: Increase the oven temperature to 200°C and roast for a further ± 10 - 15 minutes if the skin is not yet crispy crackling. Chef’s Tip: Puree the cooked vegetables with the cooking juices and serve with the meat.

Pork Roast


14. STUFFED PORK BELLY

Yield: ± 1.9 kg (Makes half insert) 2 kg Pork, belly 50 g All Purpose Stuffing R/P (08239010) 160 mℓ (²/3 cup) Water, boiling 50 g Fiesta BBQ Spice (04175010) 160 mℓ (²/3 cup) Honey & Mustard Marinade (07539040) 30 g (1½ Tbsp) Cranberry/Red currant jelly

Method:

1 Preheat an oven to 180°C. 2 Mix together the All Purpose Stuffing R/P and the water. Set aside and leave to stand for ± 10 minutes. 3 Debone and butterfly the pork belly length-wise. 4 Fill the pork belly with the stuffing mixture and roll to enclose. Tie with 5 - 6 butchers knots to secure. 5 Season the pork belly with the Fiesta BBQ Spice. 6 Whisk together the Honey & Mustard Marinade and the cranberry/red currant jelly in a saucepan to make a basting glaze. Bring to the boil. Once slightly thickened, remove from the heat. 7 Baste the meat with the glaze. 8 Roast for ± 60 - 90 minutes or until the meat is cooked through.

15. PICKLED PORK ROAST WITH PLUM & CHERRY FLAVOURED GLAZE Yield: ± 1.4 kg (Makes half insert) Step 1 - Pickling 500 mℓ (2 cups) Vinegar, apple cider 60 g (¼ cup) Salt 30 g (6 cloves) Garlic 25 g (2 Tbsp) Sugar 1 g (± 2) Fresh bay leaves, whole 1 g (½ tsp) Black peppercorns, whole 6 g (2 tsp) Yellow mustard seeds, whole 2 kg Pork, leg, boneless

Method:

1 In a large pot add the apple cider vinegar, salt, garlic, sugar, bay leaves, peppercorns, mustard seeds and 2 litres of water. Bring to the boil. 2 Remove pot from the heat and allow mixture to cool down. 3 Add the pork leg to the pickling liquid ensuring it is fully submerged (a plate or bowl can be used to weigh down the meat in the pickling brine). Refrigerate overnight (minimum 12 hours). Step 2 - Cooking 2 kg 200 g (2 small) 165 g (3 small) 1 g (± 2) 1 g (½ tsp)

Pork, pickled Onions, chopped Carrots, chopped Fresh bay leaves, whole Black peppercorns, whole

Method:

4 In a large pot, add the pork, onions, carrots, bay leaves, peppercorns and 2 litres of water. Place over medium heat and bring to the boil. Reduce the heat and simmer for ± 30 minutes. Remove pork from the cooking liquid. Step 3 - Glazing 1.5 kg 200 g (1 sachet) 190 mℓ (¾ cup)

Pork, cooked Plum & Cherry Flavoured Glaze (07670040) Smokey Rib Marinade (07548040)

Method:

5 Preheat an oven to 180°C. 6 Place the pork into a half insert. 7 In a bowl mix together the Plum & Cherry Flavoured Glaze and Smokey Rib Marinade to make a basting glaze. 8 Baste the pork with half (195 g) of the glaze and place into the oven to bake for ± 20 minutes or until the pork is cooked through and golden in colour. Remove from the oven. 9 In a saucepan cook up the remaining basting glaze for ± 2 minutes. Pour over the sliced pickled pork to serve. Stuffed Pork Belly Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


FISH & SEAFOOD


HOW TO TELL IF THE FISH IS FRESH • • •

Whole fish should have a metallic shine and bright, clear eyes with red gills. Fresh fish should smell like salt water and should have no bad or pungent odour. The flesh should be resilient to touch. An indentation when pressed should disappear when released.

Unsustainable fishing has left fish stocks in the sea dangerously low. To ensure fish for the future we need to choose fish and seafood wisely. Visit www.wwf.org.za/ sassi or download the free SASSI app to check that you are making the best possible choices.


FISH

1. PILCHARD RED CURRY

Yield: ± 2.8 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 100 g (1 small) Onion, chopped 410 g (1 can) Tomatoes, chopped 300 g (3 medium) Carrots, sliced 400 g (2 large) Potatoes, cubed 500 mℓ (2 cups) Water 45 g (3 Tbsp) Garlic & ginger paste 100 g (1 sachet) Red Curry Base R/P (08889030) 1.2 kg (3 cans) Pilchards in tomato sauce

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the tomatoes, carrots, potatoes and gradually add the water. Simmer until the potatoes are partially cooked. 3 Add the garlic & ginger paste and the Red Curry Base R/P and simmer for ± 15 - 20 minutes or until the sauce has thickened. 4 Once the vegetables are cooked, add the pilchards and simmer for ± 5 - 10 minutes or until heated through.

2. MEDITERRANEAN TOMATO & PILCHARD CASSEROLE

Yield: ± 2.6 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 200 g (2 small) Green pepper, chopped 150 g (1 medium) Tomatoes, chopped 820 g (2 cans) Spaghetti Bolognaise R/P 130 g (1 sachet) (08430026) Water 600 mℓ (2½ cups) Olives, black, depitted and halved 100 g Fresh parsley, finely chopped 10 g (2 Tbsp) Pilchards in tomato sauce 1.2 kg (3 cans)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 2 Add the tomatoes and Spaghetti Bolognaise R/P. 3 Gradually add the water. Add the olives and parsley. 4 Stir continuously until the sauce has thickened. 5 Add the pilchards and mix through. Serve hot.

Chef’s Tip: Garnish with feta cheese to serve.

Mediterranean Tomato & Pilchard Casserole


3. FISHERMAN’S PIE

Yield: ± 3.7 kg (Makes half insert) Seafood Filling 90 mℓ (6 Tbsp) Oil, for frying 250 g (1 large) Onion, chopped 10 g (2 tsp) Garlic, crushed 150 g (2 large) Leeks, sliced 170 g (1 sachet) White Sauce R/P (08432025) 1 ℓ (4 cups) Milk 20 g Garlic & Herb Sprinkle (04094010) 1 kg Fish, hake fillets, cut into large chunks/Seafood mix/Seafood, muscles/prawns/calamari 100 g (1 medium) Carrot, finely diced 100 g (¾ cup) Peas, frozen 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the garlic and leeks and cook over low heat until soft. Do not brown. 2 Mix the White Sauce R/P with the milk and Garlic & Herb Sprinkle. Pour into the pot and gently bring to a simmer, stirring continuously. 3 Add the hake/seafood/seafood mix and carrots and simmer uncovered for ± 10 - 15 minutes, stirring occasionally. Do not overcook. 4 Add the peas and parsley, stir through gently until heated. Mashed Potato 1.4 kg (7 large) 160 mℓ (²/3 cup) 60 g (¼ cup) 10 g (2 tsp)

Potatoes, cubed Milk Butter/Margarine Salt

Method:

5 Preheat an oven to 180°C. 6 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain. 7 Mash the potatoes with the milk and butter/margarine while still hot. Season with the salt. 8 Spoon the seafood filling into a half insert and pipe the mashed potato over the top. 9 Bake for ± 15 - 20 minutes or until the potato is golden brown and the filling is heated through.

Variation:

FISHERMAN’S PIE WITH PUFF PASTRY

Replace mashed potato topping with 1 roll (400 g) puff pastry.

Chef’s Tip: Ensure the leeks are rinsed well to remove any sand.

Fisherman’s Pie with Puff Pastry


5. TUNA & CORN BURGERS

Yield: ± 2 kg (Makes ± 8) 300 g (2 medium) Potatoes, cubed 90 mℓ (6 Tbsp)) Oil, for frying 100 g (1 small) Onion, finely chopped 480 g (4 cans) Tuna, drained 150 g (1 cup) Corn, whole kernels, frozen 150 g (1 sachet) Fish/Chicken Cake R/P (08141030) 100 g (²/3 cup) Cake flour, for dusting 400 g (8) Burger buns 250 mℓ (1 cup) 1000 Island Dressing (07595040) 120 g Lettuce 200 g (1 large) Tomato, sliced

Method:

Pilchard Stuffed Potatoes

4. PILCHARD STUFFED POTATOES

Yield: ± 2.8 kg (Makes half insert) 2 kg (10 large) Potatoes 400 g (1 can) Pilchards in tomato sauce 300 g (2 medium) Green peppers, finely chopped 100 g (1 small) Onion, finely chopped 400 mℓ (1²/3 cups) 1000 Island Dressing (07595040) 30 g Garlic & Herb Sprinkle (04094010)

1 Add the potatoes to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 2 Heat 20 mℓ oil in a pan and fry the onion until soft and transparent. 3 Mix together the mashed potato, onion, tuna, corn and Fish/Chicken Cake R/P. 4 Mold the tuna mixture into burger patties (± 150 g each) and dust with cake flour to prevent sticking. 5 Heat the remaining oil in a pan and fry the tuna burgers until golden brown. Drain on paper towel. 6 Slice the burger buns in half and spread the 1000 Island Dressing onto the base of each bun. Layer with lettuce, tuna burger patties, tomato slices and lastly the top of the burger buns.

Method:

1 Add the potatoes to a large pot of water. Bring to the boil and cook until almost soft. Do not overcook. Remove from the heat, set aside to cool. 2 Carefully slice off the top third of each potato. Scoop out the cooked flesh and set aside. Re-use the tops (see Chef’s Tip below). Set the potato shells to one side. 3 To make the filling, mix together the potato flesh, pilchards, green pepper, onion, 1000 Island Dressing and Garlic & Herb Sprinkle. 4 Preheat an oven to 180°C. 5 Carefully stuff the potato shells with the filling (± 180 g each). 6 Bake the filled potatoes for ± 20 minutes or until golden brown.

Variation:

TUNA STUFFED POTATOES

Replace Pilchards with 480 g (4 cans, drained) tuna.

Chef’s Tip: Cut potato tops in half and deep-fry. Season with Cajun Spice (08847010) and serve with sour cream. Tuna & Corn Burgers


6. TUNA BALLS IN TOMATO SAUCE Yield: ± 4.2 kg (Makes half insert) Spaghetti Salt 10 g (2 tsp) Pasta, spaghetti 500 g Oil 45 mℓ (3 Tbsp)

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Tuna Balls 200 g (1 large) 90 mℓ (6 Tbsp) 250 g (1 large) 600 g (5 cans) 150 g (1 sachet) 10 g (2 Tbsp) 100 g (²/3 cup)

Chef’s Tip: Al dente means to cook until soft yet firm. Chef’s Tip: Replace spaghetti with a different pasta (see Pasta & Bakes Category information page).

Potato, cubed Oil, for frying Onion, chopped Tuna, drained Fish/Chicken Cake R/P (08141030) Fresh parsley, finely chopped Cake flour, for dusting

Method:

2 Add the potato to a pot of water. Bring the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 3 Heat 20 mℓ oil in a pan and fry the onions until soft and transparent. 4 Mix together the mashed potato, onion, tuna, Fish/ Chicken Cake R/P and parsley. 5 Mold a heaped tablespoon of tuna mixture into ± 40 small balls (± 30 g each) and dust with cake flour to prevent sticking. 6 Preheat the remaining oil in a pan and fry the tuna balls until golden. Tomato Sauce 90 mℓ (6 Tbsp) 400 g (4 small) 130 g (1 sachet) 750 mℓ (3 cups) 820 g (2 cans) 50 g (3 Tbsp)

Oil, for frying Onions, finely chopped Spaghetti Bolognaise R/P (08430026) Water Tomatoes, chopped Tomato paste

Method:

7 Heat the oil in a large pot and fry the onions until soft and transparent. 8 Add the Spaghetti Bolognaise R/P, then gradually add the water. Stir continuously until the mixture boils. Stir in the tomatoes and tomato paste. 9 Reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally, until the sauce has thickened. 10 Pour the tomato sauce over the cooked tuna balls and spaghetti and mix through.

Tuna Balls in Tomato Sauce


Tuna Pie

7. TUNA PIE

Yield: ± 4 kg (Makes half insert) Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Milk 1.75 ℓ (7 cups) White Sauce R/P (08432025) 170 g (1 sachet) Tuna, drained 1.2 kg (10 cans) Mixed frozen vegetables, carrots 1 kg and peas Garlic & Herb Sprinkle (04094010) 30 g Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Mix together the milk and White Sauce R/P. Add to the onions and bring to a simmer, whisking continuously, until thickened. 3 Add the tuna, vegetables and Garlic & Herb Sprinkle. 4 Simmer for ± 5 - 10 minutes or until the mixture has thickened. Remove from the heat and set aside to cool. 5 Spoon the tuna pie filling into a half insert.

Pastry 400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg Milk

Method:

6 Preheat an oven to 180°C. 7 Place the rolled out pastry sheet over the top of the tuna pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the pie. 8 Whisk together the egg and milk. Brush the pastry with the egg mixture. 9 Bake for ± 30 - 40 minutes or until the pastry is golden brown and puffed. 10 Allow to stand for ± 10 minutes. Cut into squares to serve.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.


8. GRILLED FISH WITH GARLIC & HERB SAUCE Yield: ± 2.5 kg (Makes half insert) 60 g (¼ cup) Butter/Margarine 2 kg Fish, hake fillets 1 ℓ (4 cups) Garlic & Herb Marinade (07534040)

Method:

1 Heat the butter/margarine in a pan or on a flat top grill. 2 Place the fish skin-side down and cook for ± 2 - 3 minutes. 3 Baste the top of the fish fillet with Garlic & Herb Marinade, then turn the fish over. 4 Cook the top-side for ± 2 - 3 minutes while basting with the Garlic & Herb Marinade. 5 Turn the fish over and baste again. Cook for ± 5 - 8 minutes or until the fish is cooked.

Chef’s Tip: Don’t add too many fillets to the pan at once. Cook in batches.

Variation:

LEMON & HERB GRILLED FISH

Replace Garlic & Herb Marinade with Lemon & Herb Marinade (07536040).

Variation:

SWEET CHILLI GRILLED FISH

Replace Garlic & Herb Marinade with Sweet Chilli Sauce (07651040).

9. BAKED FISH WITH GARLIC & HERB SAUCE Yield: ± 2.8 kg (Makes half insert) Fish, hake fillets 2 kg Garlic & Herb Marinade 1 ℓ (4 cups) (07534040)

Method:

1 Preheat an oven to 180°C. 2 Place the fish on a baking tray and pour over the Garlic & Herb Marinade. 3 Bake in the oven for ± 10 - 15 minutes. After 10 minutes, check that the fish is almost cooked, then grill until golden brown.

Variation:

LEMON & HERB BAKED FISH

Replace Garlic & Herb Marinade with Lemon & Herb Marinade (07536040).

Variation:

SWEET CHILLI BAKED FISH Grilled Fish with Garlic & Herb Sauce

Replace Garlic & Herb Marinade with Sweet Chilli Sauce (07651040).


10. BATTERED FISH

Yield: ± 3.1 kg (Makes half insert) 370 g Fish & Calamari Batter R/P (08470930) 500 mℓ (2 cups) Water 2.8 kg Fish, fillets

Method:

1 Mix together the Fish & Calamari Batter R/P and water to make a batter. 2 Dip the raw fish into the batter. 3 Place the coated fish into the fryer with the basket fully submerged in the oil. Do not stack the fish in the basket. Fry in batches. 4 Deep-fry at 160°C - 180°C immediately after coating for ± 5 - 10 minutes or until golden brown.

Chef’s Tip: Discard any left over batter for food safety purposes.

Battered Fish

11. ORIGINAL FISH CAKES

Yield: ± 1.3 kg (Makes ± 25) 200 g (1 large) Potato, cubed 800 g Fish, hake fillets 45 mℓ (3 Tbsp) Oil, for frying 200 g (2 small) Onions, finely chopped 150 g (1 sachet) Fish/Chicken Cake R/P (08141030) 15 g (3 Tbsp) Fresh parsley, finely chopped 100 g (²/3 cup) Cake flour

Method:

1 Preheat an oven to 160°C. 2 Add the potato to a pot of water. Bring to the boil and cook until soft. Drain the water and dry cook until all the moisture has evaporated. Mash and set aside. 3 Steam the fish in the oven at 100% steam for ± 5 - 10 minutes. Flake the fish. 4 Heat the oil in a pan and fry the onions until soft and transparent. 5 Mix together the mashed potato, fish, onions, Fish/ Chicken Cake R/P and parsley. 6 Mould the fish mixture into ± 25 small fish cakes (± 50 g each) and dust with cake flour to prevent them from sticking. 7 Shallow-fry the fish cakes until golden brown.


Thai Fish Cakes


12. CRUMBED FISH CAKES

Yield: ± 1.4 kg (Makes ± 25) 200 g (1 large) Potato, cubed 800 g Fish, hake fillets 45 mℓ (3 Tbsp) Oil, for frying 200 g (2 small) Onions, finely chopped 150 g (1 sachet) Fish/Chicken Cake R/P (08141030) 15 g (3 Tbsp) Fresh parsley, finely chopped 30 g Egg-Free Dip R/P (06009010) 125 mℓ (½ cup) Water (to make the egg-free dip) 200 g Flavoured Crumb R/P (08627030)

Method:

1 Preheat an oven to 160°C. 2 Add the potato to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 3 Steam the fish in the oven at 100% steam for ± 5 - 10 minutes. Flake the fish. 4 Heat the oil in a pan and fry the onions until soft and transparent. 5 Mix together the mashed potato, fish, onions, Fish/ Chicken Cake R/P and parsley. 6 Mould the fish mixture into ± 25 small fish cakes (± 50 g each). 7 Mix together the Egg-Free Dip R/P and water. 8 Pour the Flavoured Crumb R/P on to a plate. 9 Dip the fish cakes into the egg-free dip then coat them in the crumb, ensuring they are completely coated. 10 Deep-fry the fish cakes at 160°C until golden brown.

13. THAI FISH CAKES

Yield: ± 1.2 kg (Makes ± 25) 200 g (1 large) Potato, cubed 700 g Fish, hake fillets 45 mℓ (3 Tbsp) Oil, for frying 150 g (1 medium) Onion, finely chopped 150 g (1 sachet) Fish/Chicken Cake R/P (08141030) 15 g (3 Tbsp) Fresh coriander, finely chopped 15 g (1 Tbsp) Fresh ginger, grated 15 g (± 3 small) Chillies, red, finely chopped 30 g (1 large) Spring onion, finely sliced 100 g (²/3 cup) Cake flour, for dusting

Method:

1 Preheat an oven to 160°C. 2 Add the potato to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 3 Steam the fish in the oven at 100% steam for ± 5 - 10 minutes. Flake the fish. 4 Heat the oil in a pan and fry the onion until soft and transparent. 5 Mix together the mashed potato, fish, onions, Fish/ Chicken Cake R/P, coriander, ginger, chilli and spring onion. 6 Mould the fish mixture into ± 25 small fish cakes (± 50 g each) and dust with cake flour to prevent them from sticking. 7 Shallow fry the fish cakes until golden brown.

Variation:

THAI VEGETABLE BURGERS

Replace the fish with grated 300 g (1 medium) sweet potato, 200 g (1 large) carrot and 70 g (1 small) baby marrow. Increase the potato to 600 g (3 large) and reduce the ginger to 5 g (1 tsp) and the red chilli to 2 g (1 small).

14. PILCHARD FISH CAKES

Yield: ± 1.0 kg (Makes ± 20) Potato, cubed 200 g (1 large) Onions, finely chopped 200 g (2 small) Oil, for frying 45 mℓ (3 Tbsp) Fish/Chicken Cake R/P (08141030) 150 g (1 sachet) Pilchards in tomato sauce 400 g (1 can) Fish & Calamari Batter R/P 150 g (08470930)

Method:

1 Add the potato to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 2 Heat the oil in a pan and fry the onions until soft and transparent. 3 Mix together the mashed potato, onions, Fish/Chicken Cake R/P and pilchards. 4 Mould the fish mixture into ± 20 small fish cakes (± 50 g each) and dust them in the Fish & Calamari Batter R/P to coat. 5 Deep-fry the pilchard cakes at 160°C until golden brown.

15. TUNA FISH CAKES

Yield: ± 1.1 kg (Makes ± 20) Potato, cubed 200 g (1 large) Oil, for frying 45 mℓ (3 Tbsp) Onions, finely chopped 200 g (2 small) Fish/Chicken Cake R/P (08141030) 150 g (1 sachet) Tuna, drained 480 g (4 cans) Cake flour 100 g (²/3 cups)

Method:

1 Add the potato to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 2 Heat the oil in a pan and fry the onions until soft and transparent. 3 Mix together the mashed potato, onions, Fish/Chicken Cake R/P and the tuna. 4 Mould the fish mixture into ± 20 small fish cakes (± 50 g each) and dust with cake flour to prevent sticking. 5 Shallow-fry the fish cakes until golden brown.

Chef’s Tip: Serve with Sweet Chilli Sauce (07651040) or Thai-Style Sweet Chilli Sauce (07653040).


SEAFOOD

16. BATTERED CALAMARI

Yield: ± 2.4 kg (Makes half insert) 3 kg Calamari, strips/rings/tentacles 800 g Fish & Calamari Batter R/P (08470930)

Method:

1 Coat the calamari in the dry Fish & Calamari Batter R/P. 2 Immediately deep-fry the calamari at 180°C for ± 1 - 3 minutes or until golden brown. Place the coated calamari into the fryer with the basket fully submerged in the oil. Do not stack the calamari in the basket. Fry in batches.

17. CAJUN CALAMARI WITH TARTAR DIPPING SAUCE

Yield: ± 3.1 kg (Makes half insert) Calamari Calamari, strips/rings/tentacles 3 kg Fish & Calamari Batter R/P 800 g (08470930) Cajun Spice (08847010) 200 g

Method:

1 Mix together the Fish & Calamari Batter R/P and Cajun Spice to make a cajun coating. 2 Coat the calamari in the cajun coating. 3 Immediately deep-fry the calamari at 180°C for ± 1 - 3 minutes or until golden brown. Place the coated calamari into the fryer with the basket fully submerged in the oil. Do not stack the calamari in the basket. Fry in batches. 4 Discard any left over coating for food safety purposes. Tartar Sauce 75 g (5 small) 75 g (½ medium) 10 g (2 cloves) 10 g (2 tsp) 5 g (1 Tbsp) 250 mℓ (1 cup) 80 mℓ (¹/3 cup)

Method:

Gherkins, finely chopped Onion, finely diced Garlic, crushed Lemon juice Fresh parsley, finely chopped Mayonnaise Creamy Ranch Dressing (07596040)

5 Mix together the gherkins, onion, garlic, lemon juice, parsley, mayonnaise and Creamy Ranch Dressing. 6 Serve with cajun calamari.

Cajun Calamari with Tartar Dipping Sauce

18. SEAFOOD PAELLA

Yield: ± 3 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 20 g (4 cloves) Garlic, crushed 300 g (3 medium) Carrots, chopped 14 g (4 tsp) Smoke Flavoured Paprika (08094010) 400 g (2 large) Red peppers, chopped 800 g Mixed seafood, defrosted 50 g (3 Tbsp) Tomato paste 70 g (1 sachet) Savoury Rice R/P (08467017) 160 mℓ (²/3 cup) Water 1.2 kg (6 cups) Rice, cooked (450 g uncooked) 180 g (1½ cups) Peas, frozen 15 g (3 Tbsp) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot or paella pan. 2 Fry the onions, garlic, carrots, Smoke Flavoured Paprika and red peppers for ± 5 minutes, stirring occasionally. 3 Add the seafood and cook for a further ± 10 minutes, stirring occasionally, until cooked. 4 Add the tomato paste, Savoury Rice R/P and water, stir to combine. 5 Add the cooked rice and stir until well combined. Add the peas. 6 Allow to cook while stirring for ± 5 - 8 minutes before serving, ensuring all is heated through. 7 Garnish with parsley and serve with lemon wedges.

Variation:

CHICKEN & CHORIZO PAELLA

Replace the mixed seafood with cubed chicken fillets and add 150 g chopped chorizo (optional). Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


GAME MEAT


Game meat typically refers to wild animals that are hunted and not reared on a farm. The most popular in South Africa are: Springbok, Ostrich, Wildebeest, Eland, Impala, Kudu, Blesbuck and Warthog. How does Game Meat differ from other meat? • Lower in fat and cholesterol • Richer taste with more intense flavour • No added antibiotics or hormones

Cooking with Game Meat: Game meat is easier to overcook and can be slightly tough, so use recipes that promote tenderness: • Moist heat methods • Lower temperatures • Longer cooking times (excluding prime steak cuts) Combining game meat and farmed-raised meat works well. The flavour is less intense and the end meal will be leaner without being dry.


GAME MEAT

1. BRAISED GAME MEAT CASSEROLE Yield: ± 3.3 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, sliced 200 g (4 stalks) Celery, sliced 125 g Bacon, streaky, cut into strips 15 g (1 Tbsp) Garlic, crushed 1.2 kg Game meat, stewing, cubed 1 ℓ (4 cups) Water 30 g (2 Tbsp) Tomato paste 410 g (1 can) Tomatoes, chopped 120 g (1 sachet) Beef Stew R/P (08445024) 250 g (5 small) Carrots, diced 500 g (± 20) Baby potatoes, halved 10 g (2 Tbsp) Fresh thyme, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions, celery, bacon, and garlic until soft and slightly browned. 2 Add the meat, browning it quickly. Add half the water (500 mℓ), cover and simmer for ± 30 - 40 minutes to soften the meat. 3 Stir in the tomato paste, chopped tomatoes and Beef Stew R/P. 4 Add the carrots, potatoes, thyme and gradually add the remaining water. 5 Simmer for ± 40 - 60 minutes or until the potatoes and carrots are soft.

Variation:

CAPE RED GAME MEAT CASSEROLE

Reduce water to 900 mℓ (3½ cups) and add 500 mℓ (2 cups) Cape Red Marinade (07547040).

Game Meat Bobotie

2. GAME MEAT BOBOTIE

Yield: ± 3 kg (Makes half insert) Bobotie Mince Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Game meat, mince 1.2 kg Bobotie R/P (08431027) 180 g (1 sachet) Water 800 mℓ (3¼ cups) Raisins 120 g (¾ cup) Mild Fruit Chutney (07656040) 160 mℓ (²/3 cup)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 2 Add the Bobotie R/P and water to the mince and mix well. Simmer for ± 10 - 15 minutes, stirring frequently. 3 Mix the raisins and Mild Fruit Chutney into the mince mixture. 4 Spoon into a half insert. Egg Mixture 300 g (6 large) 375 mℓ (1½ cups) 2 g (± 4)

Method:

Eggs Milk Bay leaves

5 Preheat an oven to 180°C. 6 Beat the eggs and milk together and pour over the mince mixture. Decorate with bay leaves. 7 Bake for ± 20 - 30 minutes or until the egg mixture has set. Braised Game Meat Casserole


Game Meat Goulash with Tagliatelle


3. GAME MEAT GOULASH WITH TAGLIATELLE

Yield: ± 3.5 kg (Makes half insert) Goulash 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 20 g (4 tsp) Garlic, crushed 1.2 kg Game meat, goulash 820 g (2 cans) Tomatoes, plum 100 g (1 sachet) Hungarian Goulash R/P (08843020) 500 mℓ (2 cups) Water 125 mℓ (½ cup) Sour cream 15 g (3 Tbsp) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions and garlic until soft and transparent. 2 Add the meat, browning it quickly. Add the tomatoes, breaking them up with a spoon. 3 Add the Hungarian Goulash R/P and gradually add the water. Simmer for ± 40 - 50 minutes until the meat is tender. 4 Dollop the sour cream over the top and garnish with parsley to serve. Pasta 10 g (2 tsp) 300 g 45 mℓ (3 Tbsp)

Salt Pasta, tagliatelle Oil

Method:

5 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 6 Serve the goulash, with the tagliatelle

Variation:

GAME MEAT GOULASH WITH BACON & BROWN MUSHROOMS

Add 250 g chopped streaky bacon and 250 g sliced brown mushrooms to the onions before frying.

Game Meat Savoury Meatballs

4. GAME MEAT SAVOURY MEATBALLS & GRAVY

Yield: ± 3 kg (Makes half insert) Meatballs 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, grated 1.5 kg Game meat, mince 120 g (1 sachet) Savoury Meatballs R/P (08451036) 300 mℓ (1¼ cups) Water 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Preheat an oven to 180°C. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Mix the onions, mince, Savoury Meatballs R/P, water and parsley together in a bowl. 4 Roll the meat mixture into ± 45 balls (± 50 g/2 heaped tablespoons each). 5 Place the meatballs in an oiled full insert and place in the oven for ± 20 - 30 minutes or until browned and cooked through. Gravy 1 ℓ (4 cups) 90 g (1 sachet)

Water Brown Gravy Sauce R/P (08452027)

Method:

6 Mix together the water and Brown Gravy Sauce R/P in a saucepan. 7 Bring to the boil, stirring continuously. 8 Reduce the heat and simmer until thickened. 9 Pour gravy over cooked meatballs and serve.

Variation:

SWEET & SAUCY MEATBALLS

Add 1 cup Mild Fruit Chutney (07656040) to the gravy to make a sauce.

Chef’s Tip: Serve with mashed potato, steamed rice or couscous.


Game Meat Stir-Fry

5. GAME MEAT STIR-FRY

Yield: ± 2.9 kg (Makes half insert) Pasta 10 g (2 tsp) Salt 300 g Pasta, egg noodles/spaghetti 45 mℓ (3 Tbsp) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Stir-fry 800 g 190 mℓ (¾ cup) 45 mℓ (3 Tbsp) 100 g (1 small) 150 g (3 stalks) 10 g (2 cloves) 150 g (3 small) 600 g (2 large) 150 g (1 medium) 40 g 160 mℓ (²/3 cup)

Game meat, strips Soya Sauce (07615050) Oil, for frying Red onion, sliced Celery, sliced Garlic, crushed Carrots, julienned Broccoli, whole, cut into florets Red pepper, julienned Savanna Braai Spice (08700010) Water

Method:

2 Marinate the game meat strips in half of the Soya Sauce (95 mℓ) for ± 2 - 4 hours. 3 Heat the oil in a hot wok or pan and fry the onion, celery and garlic until soft and transparent. 4 Add the meat and stir-fry for ± 1 minute. 5 Add the carrots, broccoli and red pepper and stir-fry for ± 1 - 2 minutes. 6 Add the Savanna Braai Spice and gradually add the water and remaining Soya Sauce. 7 Stir in the noodles and serve immediately.

Chef’s Tip: Serve topped with 100 g salted peanuts or 50 g toasted sesame seeds (optional).

6. NORTH AFRICAN AROMATIC STEW

Yield: ± 2.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Game meat, stewing 1.2 kg Tomato paste 50 g (3 Tbsp) Tomato Stew Base R/P (08840020) 100 g (1 sachet) Water 1 ℓ (4 cups) Potatoes, cubed 400 g (2 large) Carrots, diced 400 g (2 large) Sultanas 80 g (½ cup) Fresh parsley, finely chopped 10 g (2 Tbsp) Fresh mint, finely chopped 5 g (1 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat and fry until browned. Add the tomato paste and mix through. 3 Add the Tomato Stew Base R/P and half the water (500 mℓ). Cover and simmer for ± 20 - 30 minutes or until the meat starts to soften. 4 Add the potatoes, carrots and gradually add the remaining water. 5 Cook for ± 30 - 40 minutes, stirring occasionally, until the meat is tender. Add the sultanas. 6 Simmer until the vegetables are soft and the sauce has thickened. Add the parsley and mint and serve.

Chef’s Tip: Serve with steamed rice, couscous or flat breads and steamed greens. Chef’s Tip: Game meat can be replaced with stewing beef, mutton, lamb or pork. Chef’s Tip: For a vegetarian option replace the game meat with 1.2 kg mixed vegetables of your choice.


7. GAME MEAT STROGANOFF

Yield: ± 2.9 kg (Makes half insert) 1.2 kg Game meat, strips 500 mℓ (2 cups) Buttermilk 90 mℓ (6 Tbsp) Oil, for frying 5 g (1 tsp) Garlic, crushed 400 g (4 small) Onions, diced 300 g (± 15) Mushrooms, button, sliced 120 g (1 sachet) Beef Stroganoff R/P (08446024) 1 ℓ (4 cups) Milk 250 mℓ (1 cup) Sour cream 10 mℓ (2 tsp) Sherry (optional)

Method:

1 Soak the game meat in buttermilk in the fridge overnight. 2 Heat the oil in a large pot and fry the garlic and onions until soft and transparent. 3 Add the drained meat strips and fry until lightly browned. Cover and cook for ± 5 - 10 minutes or until the meat starts to soften. Add the mushrooms. 4 Mix the Beef Stroganoff R/P with the milk, sour cream and sherry and pour over the meat. 5 Bring to the boil, reduce heat and simmer for ± 15 - 20 minutes, stirring occasionally, until the sauce has thickened and the meat is tender.

8. GAME MEAT, BUTTERNUT & SWEET POTATO CURRY

Yield: ± 3.1 kg (Makes half insert) Game meat, cubed 1.2 kg Garlic & ginger paste 10 g (2 tsp) Butter Curry R/P (08530030) 100 g (1 sachet) Butter 80 g (¹/3 cup) Onions, finely chopped 300 g (2 medium) Tomato paste 80 g (5 Tbsp) Tomatoes, chopped 410 g (1 can) Water 1 ℓ (4 cups) Butternut, cubed 400 g (½ medium) Sweet potatoes, peeled and cubed 400 g (2 small) Fresh coriander, finely chopped 10 g (2 Tbsp)

Method:

1 Marinate the meat in the garlic & ginger paste and Butter Curry R/P for ± 30 minutes. 2 Heat the butter in a large pot and fry the onions until soft and transparent. 3 Add the marinated meat and fry until sealed. Add the tomato paste, tomatoes and water. 4 Bring to the boil, reduce the heat and cover with a lid. Simmer for ± 20 - 30 minutes, stirring occasionally, until the meat starts to soften. 5 Add the butternut and sweet potato and continue cooking for ± 30 - 40 minutes, stirring occasionally, until the vegetables are cooked and the meat is tender. Garnish with coriander and serve.

9. CREAMY TOMATO GAME MEAT CURRY

Yield: ± 2.7 kg (Makes half insert) Game meat, stewing, cubed 1.6 kg Yoghurt, plain 80 mℓ (¹/3 cup) Butter Curry R/P (08530030) 100 g (1 sachet) Butter 80 g (¹/3 cup) Onions, finely grated 300 g (2 medium) Tomato paste 80 g (5 Tbsp) Tomato puree 410 g (1 can) Water 600 mℓ (2½ cups) Fresh cream 125 mℓ (½ cup) Fresh coriander, finely chopped 10 g (2 Tbsp)

Method:

1 Marinate the meat in the yoghurt and Butter Curry R/P for ± 30 minutes. 2 Heat the butter in a large pot and fry the onions until soft and transparent. 3 Add the marinated meat and fry until sealed. Add the tomato paste, tomato puree and water. 4 Bring to the boil, reduce the heat and simmer covered for ± 50 - 60 minutes, stirring occasionally, until the meat is tender. 5 Add the cream and coriander and mix through to serve. Game Meat Stroganoff


10. GAME MEAT POT PIE

Yield: ± 3.2 kg (Makes half insert) Pot Pie Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Game meat, cubed 1.2 kg Tomato paste 50 g (3 Tbsp) Beef Stew R/P (08445024) 120 g (1 sachet) Water 1 ℓ (4 cups) Baby potatoes, unpeeled 300 g (± 12) 300 g (¹/3 medium) Butternut, cubed Peas, frozen 200 g (1½ cups) Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. Add the tomato paste and fry for ± 2 minutes. 3 Add the Beef Stew R/P and the water and bring the mixture up to a slow simmer, stirring continuously. 4 Cook for ± 30 - 40 minutes or until the meat starts to soften. Add the baby potatoes and butternut and cook for a further ± 30 minutes or until the vegetables are cooked and the meat is tender. 5 Add the peas and parsley and stir to combine. Cook for ± 2 minutes. 6 Pour the mixture into an ovenproof dish and allow to cool slightly.

Pastry 400 g (1 roll) 50 g (1 large) 45 mℓ (3 Tbsp)

Puff pastry Egg, beaten Milk

Method:

7 Preheat an oven to 180°C. 8 Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal. Trim and decorate the edges. Cut shapes from the remaining pastry to decorate the top of the pie. 9 Whisk together the egg and milk and brush over the pastry. 10 Bake for ± 30 minutes or until the pastry is golden brown and puffed. 11 Allow to stand for ± 10 minutes, then cut into squares to serve.

Chef’s Tip: Replace pastry with potato slices. Layer to cover the pie filling and brush with melted butter/margarine before baking. Chef’s Tip: Game meat can be replaced with stewing beef, mutton, lamb or pork.

Game Meat Pot Pie Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


CURRIES & ROTIS


Roti

Poppadom

Chickpea Dahl

Naan Bread

Yellow Rice

Salsa

Brown Lentil Rice Coconut Coated Banana Raita

Spicy Cauliflower Pilau

Cardamom Seeds

Ground Cumin

Fennel Seeds

Cloves

Ground Coriander

Fenugreek Seeds

Ground Turmeric

Chilli Flakes Ground Paprika

Black Peppercorns Star Anise

Coriander Seeds


CURRIES 1. BOBOTIE

Yield: ± 2.9 kg (Makes half insert) Bobotie Mince 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 1.2 kg Beef, mince 180 g (1 sachet) Bobotie R/P (08431027) 600 mℓ (2½ cups) Water 120 g (¾ cup) Raisins 160 mℓ (²/3 cup) Mild Fruit Chutney (07656040)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 2 Add the Bobotie R/P to the mince and gradually add the water. Simmer for ± 10 - 15 minutes, stirring continuously. 3 Mix the raisins and Mild Fruit Chutney into the mince mixture. 4 Spoon into a half insert. Egg Mixture 300 g (6 large) 375 mℓ (1½ cups) 2 g (± 4)

Eggs Milk Bay leaves

Method:

5 Preheat an oven to 180°C. 6 Beat the eggs and milk together and pour over the meat mixture. Decorate with the bay leaves. 7 Bake for ± 20 - 30 minutes or until the egg mixture is set.

Chef’s Tip: Serve with steamed white or yellow rice and Mild Fruit Chutney (07656040).

2. CHICKEN BREYANI

Yield: ± 3.4 kg (Makes half insert) Chicken, fillets, cubed 1.3 kg Chicken Breyani R/P (08472022) 90 g (1 sachet) Yoghurt, plain 180 mℓ (¾ cup) Oil, for frying 125 mℓ (½ cup) Onions, thinly sliced 500 g (2 large) Potatoes, cubed 400 g (2 large) Tomato, chopped 200 g (1 large) Fresh coriander, finely chopped 20 g (4 Tbsp) Water 400 mℓ (1²/3 cups) Rice, basmati, cooked 850 g (4¾ cups) (270 g uncooked) Lentils, brown, cooked 180 g (1 cup) (80 g uncooked)

Method:

1 Marinate the chicken in the Chicken Breyani R/P and yoghurt for ± 30 minutes. 2 Preheat an oven to 180°C. 3 Heat the oil in a large pot and fry the onions. Remove a quarter of the onions for garnish. 4 Add the potatoes and marinated chicken to the remaining onions in the pot and fry until slightly browned. 5 Add the tomato, half the coriander (10 g) and the water. Cover and allow to simmer for ± 30 - 40 minutes or until the potatoes are tender. 6 Gently mix the cooked rice and lentils into the chicken mixture. 7 Top with the fried onions and remaining coriander. Cover with foil and steam in the oven for ± 20 minutes before serving.

Variation:

LAMB/BEEF BREYANI

Replace chicken with lamb or beef.

Variation:

CHICKEN AKHNI

Remove the tomato and lentils from the recipe. Add 15 g cinnamon sticks and replace the yoghurt with buttermilk. Increase the cooked rice to 1.3 kg.

Bobotie

Chicken Breyani


3. VEGETABLE BREYANI

Yield: ± 3.0 kg (Makes half insert) Oil, for frying 125 mℓ (½ cup) Onions, sliced 500 g (2 large) Carrots, diced 300 g (3 medium) Butternut, cubed 250 g (¼ medium) Broccoli, whole head, cut into florets 250 g (1 medium) Cauliflower, whole head, cut into 250 g (1 medium) florets Baby marrows, sliced 200 g (2 large) Tomatoes, diced 300 g (2 medium) Chicken Breyani R/P (08472022) 90 g (1 sachet) Water 400 mℓ (1²/3 cups) Fresh coriander, finely chopped 20 g (4 Tbsp) Rice, basmati, cooked 850 g (4¾ cups) (270 g uncooked) Lentils, brown, cooked 180 g (1 cup) (80 g uncooked)

Method:

1 Preheat an oven to 180°C. 2 Heat the oil in a large pot and fry the onions. Remove a quarter of the onions for garnish. 3 Add the carrots, butternut, broccoli, cauliflower, baby marrows and tomatoes to the remaining onions in the pot and fry slightly. 4 Add the Chicken Breyani R/P. 5 Gradually add the water and half of the coriander (10 g). Cover and allow to simmer for ± 15 - 20 minutes or until the vegetables are tender. 6 Gently mix the cooked rice and lentils into the vegetable mixture. 7 Cover with foil and steam in the oven at 180°C for ± 20 minutes before serving. 8 Garnish with the fried onions and the remaining coriander to serve.

4. CHICKEN CURRY

Yield: ± 4 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 2 kg Chicken, portions 100 g (1 sachet) Chicken Curry R/P (08436020) 300 g (3 medium) Carrots, diced 600 g (3 large) Potatoes, cubed 1.25 ℓ (5 cups) Water 20 g (4 Tbsp) Fresh coriander, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the chicken, browning it quickly. 2 Add the Chicken Curry R/P. Add the carrots, potatoes and gradually add the water. 3 Bring to the boil, reduce heat and simmer for ± 40 - 45 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. 4 Gently mix the coriander into the curry and serve.

5. CURRY MINCE

Yield: ± 3.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, finely chopped 400 g (4 small) Beef, mince 2 kg Potatoes, finely cubed 400 g (2 large) Carrots, diced 300 g (3 medium) Curry Mince R/P (08454022) 150 g (1 sachet) Water 1.25 ℓ (5 cups)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the mince and fry until browned. 3 Add the potatoes, carrots and Curry Mince R/P. 4 Gradually add the water and simmer for ± 30 - 40 minutes or until the potatoes and carrots are tender and the sauce has thickened.

Chef’s Tip: Make sure the carrots and potatoes are cut to a similar size for even cooking. Potatoes and carrots can be replaced with mixed vegetables.

6. VEGETABLE CURRY

Yield: ± 2.5 kg (Makes half insert) 30 mℓ (2 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 20 g (4 tsp) Garlic & ginger paste 300 g (1 medium) Sweet potato, cubed 350 g (1 large) Aubergine, chopped 300 g (¹/3 medium) Butternut, cubed 360 g (2 cups) Lentils, brown, cooked (160 g uncooked) 300 g (2 medium) Green peppers, chopped 410 g (1 can) Tomatoes, chopped 900 mℓ (3½ cups) Water 100 g (1 sachet) Butter Curry R/P (08530030) 20 g (4 Tbsp) Fresh coriander, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the garlic and ginger paste and fry for ± 2 minutes. 3 Add the sweet potato, aubergine, butternut, lentils, green peppers, tomatoes and half the water (450 mℓ). Simmer for ± 30 minutes. 4 Add the Butter Curry R/P and the remaining water. Simmer for ± 10 - 15 minutes or until vegetables are cooked. 5 Add the coriander and serve.


7. ROGAN JOSH CURRY WITH TOMATO SAMBAL

Yield: ± 2.8 kg (Makes half insert) Rogan Josh Curry Lamb, cubed 1.5 kg Rogan Josh Curry R/P (08529020) 100 g (1 sachet) Garlic & ginger paste 20 g (4 tsp) Yoghurt, plain 160 g (²/3 cup) Butter 90 g (6 Tbsp) Onions, grated 400 g (4 small) Water 1 ℓ (4 cups)

Method:

1 Marinate the lamb in the Rogan Josh R/P, garlic & ginger paste and yoghurt for ± 30 minutes. 2 Heat the butter in a large pot and fry the onions until soft and transparent. 3 Add the marinated lamb and fry until sealed. Add half the water (500 mℓ) and place the lid on the pot. 4 Bring to the boil, reduce heat and simmer for ± 50 - 60 minutes, stirring occasionally, until the meat is tender. Gradually add the remaining water. Tomato Sambal 250 g (± 25) 130 g (± 5) 150 g (1 medium) 60 mℓ (¼ cup)

Cherry tomatoes, quartered Spring onions, finely sliced Red onion, finely chopped Olive oil

5 Mix together all the tomato sambal ingredients and serve with the curry.

8. RED CURRY

Chef’s Tip: Replace Beef/Mutton/Lamb with chicken and simmer for ± 40 - 50 minutes. Chef’s Tip: For even better flavour, marinate the meat overnight. Chef’s Tip: See Curries & Rotis Category information page for serving suggestions and accompaniments.

Rogan Josh Curry with Tomato Sambal

Yield: ± 3 kg (Makes half insert) 1.2 kg Beef/Mutton/Lamb, cubed 100 g (1 sachet) Red Curry Base R/P (08889030) 20 g (4 tsp) Garlic & ginger paste 90 g (6 Tbsp) Butter 450 g (3 medium) Onions, grated 410 g (1 can) Tomatoes, chopped 300 g (3 medium) Carrots, diced 300 g (2 medium) Potatoes, cubed 1 ℓ (4 cups) Water

Method:

1 Marinate the meat in the Red Curry Base R/P and garlic & ginger paste. 2 Heat the butter in a large pot and fry the onions until soft and transparent. 3 Add the marinated meat and fry until sealed. 4 Add the tomatoes, carrots, potatoes and half the water (500 mℓ). Place the lid on the pot and simmer for ± 60 - 70 minutes, stirring occasionally. 5 Gradually add the remaining water. 6 Simmer until the meat is tender and the vegetables are cooked.


9. BUTTER CHICKEN CURRY

Yield: ± 2.7 kg (Makes half insert) Chicken, fillets, cubed 1.5 kg Butter Curry R/P (08530030) 100 g (1 sachet) Garlic & ginger paste 20 g (4 tsp) Yoghurt, plain 90 g (6 Tbsp) Butter 90 g (6 Tbsp) Onion, grated 200 g (1 large) Tomato paste 50 g (3 Tbsp) Tomato puree 410 g (1 can) Water 900 mℓ (3½ cups) Fresh cream 160 mℓ (²/3 cup) Fresh coriander, finely chopped 15 g (3 Tbsp)

Method:

1 Marinate the chicken in the Butter Curry R/P, garlic & ginger paste and yoghurt for ± 30 minutes. 2 Heat the butter in a large pot and fry the onion until soft and transparent. Add the marinated chicken and fry until sealed. 3 Add the tomato paste and tomato puree and mix through. Gradually add the water. 4 Bring to the boil. Reduce heat and simmer for ± 40 - 50 minutes, stirring occasionally until the meat is tender. 5 Add the cream and coriander and mix through. Simmer for ± 10 - 15 minutes before serving.

Variation:

VEGETABLE BUTTER CURRY Replace the chicken with vegetables.

Variation:

BEEF/LAMB BUTTER CURRY

Replace the chicken with beef/lamb and cook for ± 60 - 70 minutes.

Lamb & Vegetable Curry

10. BEEF/LAMB & VEGETABLE CURRY

Yield: ± 2.8 kg (Makes half insert) Beef/Mutton/Lamb, cubed 1.2 kg Beef/Lamb Curry R/P (08450020) 100 g (1 sachet) Garlic & ginger paste 20 g (4 tsp) Butter 90 g (6 Tbsp) Onions, grated 300 g (2 medium) Tomato, chopped 200 g (1 large) Carrots, diced 300 g (3 medium) Potatoes, cubed 300 g (2 medium) Water 1ℓ (4 cups) Fresh coriander, finely chopped 10 g (2 Tbsp)

Method:

1 Marinate the meat in the Beef/Lamb Curry R/P and garlic & ginger paste. 2 Heat the butter in a large pot and fry the onions until soft and transparent. 3 Add the marinated meat and fry until sealed. 4 Add the tomato, carrots, potatoes and half the water (500 mℓ). Place the lid on the pot and leave to simmer for ± 50 - 60 minutes, stirring occasionally. 5 Gradually add the remaining water. 6 Once the vegetables are cooked and the meat is tender, remove from the heat and add the coriander to serve.

Chef’s Tip: Try making this in a Wonderbag! Reduce the water added to 500 mℓ and simmer for ± 20 minutes on the stove. Seal in a Wonderbag and leave for 3 - 4 hours before serving. Butter Chicken Curry


11. PORK CURRY

Yield: ± 4 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Pork, cubed 2 kg Chicken Curry R/P (08436020) 100 g (1 sachet) Carrots, diced 300 g (3 medium) Potatoes, cubed 600 g (3 large) Water 1.25 ℓ (5 cups) Fresh coriander, finely chopped 20 g (4 Tbsp)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the pork, browning it quickly. 2 Add the Chicken Curry R/P, carrots, potatoes and gradually add the water. 3 Bring to the boil, reduce heat and simmer for ± 40 - 45 minutes, stirring occasionally, until the potatoes are cooked, the meat is tender and the sauce has thickened. 4 Gently stir the coriander into the curry and serve.

12. BUTTER CURRY CHICKEN PORTIONS Yield: ± 1.9 kg (Makes half insert) Oil, for frying 30 mℓ (2 Tbsp) Honey 90 g (6 Tbsp) Lemon juice 60 mℓ (¼ cup) Butter Curry R/P (08530030) 100 g (1 sachet) Water 300 mℓ (1¼ cup) Chicken, portions 1.8 kg

Method:

1 Mix together the oil, honey, lemon juice, Butter Curry R/P and the water in a saucepan. 2 Simmer over a medium heat until it starts to thicken and forms a paste. 3 Spread the marinade/paste onto the chicken portions ensuring every piece is coated. 4 Leave to marinate for ± 60 minutes in a fridge. 5 Preheat an oven to 180°C. 6 Place the chicken on a baking tray and bake for ± 30 - 40 minutes or until browned and sticky.

Variation:

BUTTER CURRY CHICKEN WINGS

Replace chicken portions with chicken wings and bake for ± 20 - 30 minutes.

Chef’s Tip: Serve with mashed potato, couscous or a starch of your choice.

Pork Curry


13. BAKED BOBOTIE PANCAKES

Yield: ± 4.7 kg (Makes 2 half inserts) Pancakes Master Sweet Batter R/P (08169050) 500 g (1 sachet) Milk 375 mℓ (1½ cups) Water 500 mℓ (2 cups) Oil 80 mℓ (¹/3 cup)

Method:

1 Sift the Master Sweet Batter R/P into the milk, water and oil, whisking until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. 2 Heat a 24 cm pancake pan or non-stick pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Slowly pour ¼ cup (80 g) of batter into the centre of the pan tilting the pan in a circular motion in order to coat the bottom of the pan evenly. 4 Cook the pancake for ± 1 - 2 minutes or until the bottom just starts to turn golden brown. Loosen the edges with a plastic spatula and gently flip the pancake to cook on the other side. Make sure the pancake is flat against the pan with no folds. Cook for ± 1 minute before removing from the pan. Repeat using the remaining batter (± 18 pancakes), greasing the pan after each pancake. White Sauce 1.4 ℓ (5½ cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

5 Whisk together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, stirring continuously, until the sauce has thickened. Bobotie Mince Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Beef, mince 1.2 kg Bobotie R/P (08431027) 180 g (1 sachet) Water 700 mℓ (2¾ cups) Raisins 120 g (¾ cup) Mild Fruit Chutney (07656040) 160 mℓ (²/3 cup)

Method:

6 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 7 Mix the Bobotie R/P into the mince and gradually add the water. Simmer for ± 20 - 30 minutes, stirring continuously. 8 Mix the raisins and Mild Fruit Chutney into the mince mixture. 9 Spoon the filling into the pancakes (± 120 g per pancake) and roll to enclose the filling. 10 Preheat an oven to 180°C. 11 Spread a thin layer of white sauce on the bottom of a half insert, followed by a layer of filled pancakes, another layer of white sauce and the second layer of pancakes. Pour the remaining white sauce over the top. 12 Bake in the oven for ± 20 minutes or until golden brown.

Baked Bobotie Pancakes

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

14. THAI BUTTERNUT & CHICKEN RED CURRY

Yield: ± 3.1 kg (Makes half insert) Chicken, fillets, cubed 1 kg Red Curry Base R/P (08889030) 100 g (1 sachet) Garlic & ginger paste 10 g (2 tsp) Butter 90 g (6 Tbsp) Onions, grated 300 g (2 medium) Tomato paste 50 g (3 Tbsp) Tomatoes, chopped 410 g (1 can) Coconut milk 600 mℓ (1½ cans) Water 400 mℓ (1²/3 cups) Butternut, chopped 900 g (1 medium) Lemon/Lime juice 10 mℓ (2 tsp) Fresh coriander, finely chopped 10 g (2 Tbsp)

Method:

1 Marinate the chicken in the Red Curry Base R/P and garlic & ginger paste. 2 Heat the butter in a large pot and fry the onions until soft and transparent. Add the tomato paste and mix through. 3 Add the marinated chicken and fry until sealed. Add the chopped tomatoes, coconut milk and water. 4 Place the lid on the pot and bring to the boil, add the butternut. 5 Cover and simmer for ± 50 minutes, stirring occasionally, until the butternut is tender and the sauce has thickened. 6 Add the lemon/lime juice and coriander to serve.


ROTIS

Method:

15. CURRIED PUMPKIN & AUBERGINE ROTI

Yield: ± 3.6 kg (Makes 12) Filling 45 mℓ (3 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 10 g (2 tsp) Garlic, crushed 10 g (2 tsp) Ginger, finely chopped 10 g (2 small) Chillies, finely chopped 1 kg (¼ medium) Pumpkin, cubed 700 g (2 large) Aubergines, chopped 500 mℓ (2 cups) Water 100 g (1 sachet) Red Curry Base R/P (08889030) 10 g (2 Tbsp) Fresh coriander, finely chopped Roti 1.2 kg (12)

Rotis

Method:

1 Heat the oil in a large pot and fry the onions, garlic, ginger and chillies until soft. 2 Add the pumpkin, aubergines and half the water (250 mℓ). Cover and simmer for ± 10 - 15 minutes, stirring occasionally. 3 Gradually add the remaining water. 4 Once the pumpkin and aubergine are almost cooked, add the Red Curry Base R/P. 5 Simmer for ± 10 - 15 minutes or until the sauce has thickened. 6 Remove from the heat and add the coriander. 7 Spoon ± 200 g filling into each roti and roll to enclose the filling. 8 Serve hot.

16. CURRIED VEGETABLE & CHICKPEA ROTI

Yield: ± 3.6 kg (Makes 12) Filling 45 mℓ (3 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 10 g (2 tsp) Garlic, crushed 10 g (2 tsp) Ginger, finely chopped 10 g (2 small) Chillies, finely chopped 200 g (2 medium) Carrots, julienned 200 g (1 large) Green pepper, julienned 200 g (± 50) Green beans, fine, chopped 500 g (2 cans) Chickpeas, drained 1 ℓ (4 cups) Water 100 g (1 sachet) Butter Curry R/P (08530030) 10 g (2 Tbsp) Fresh coriander, finely chopped Roti 1.2 kg (12)

Rotis

1 Heat the oil in a large pot and fry the onions, garlic, ginger and chillies until soft. 2 Add the vegetables, chickpeas and half the water (500 mℓ). Cover and simmer for ± 10 - 15 minutes, stirring occasionally. 3 Once the vegetables are half cooked, add the Butter Curry R/P and the remaining water. 4 Simmer for ± 10 - 15 minutes or until the vegetables are tender. 5 Remove from the heat and add the coriander. 6 Spoon ± 200 g filling into each roti and roll to enclose the filling. 7 Serve hot.

17. LIGHTLY CURRIED CHICKEN ROTI

Yield: ± 3.6 kg (Makes 12) Filling 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 10 g (2 tsp) Garlic, crushed 10 g (2 tsp) Ginger, finely chopped 10 g (2 small) Chillies, finely chopped 800 g Chicken, fillets, cubed 300 g (2 medium) Potatoes, cubed 200 g (2 medium) Carrots, sliced 1ℓ (4 cups) Water 100 g (1 sachet) Chicken Curry R/P (08436020) 10 g (2 Tbsp) Fresh thyme, finely chopped Roti 1.2 kg (12)

Roti

Method:

1 Heat the oil in a large pot and fry the onions, garlic, ginger and chilli until soft. 2 Add the chicken, browning it quickly. 3 Add the potatoes, carrots and gradually add the water. 4 Once the potatoes and carrots are half-cooked, add the Chicken Curry R/P. 5 Simmer for ± 15 - 20 minutes, stirring occasionally. 6 Remove from the heat and add the coriander. 7 Spoon ± 200 g filling into each roti and roll to enclose the filling. 8 Serve hot.

Variation:

LIGHTLY CURRIED FISH/SEAFOOD ROTI Replace chicken with fish pieces or seafood mix.


18. MILDLY CURRIED LAMB ROTI

19. HOT CURRIED BEEF ROTI

Roti 1.2 kg (12)

Roti 1.2 kg (12)

Yield: ± 3.6 kg (Makes 12) Filling 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 10 g (2 tsp) Garlic, crushed 10 g (2 tsp) Ginger, finely chopped 10 g (2 small) Chillies, finely chopped 800 g Lamb, cubed 500 g (5 small) Potatoes, cubed 1ℓ (4 cups) Water 100 g (1 sachet) Chicken Curry R/P (08436020) 10 g (2 Tbsp) Fresh thyme, finely chopped

Method:

Roti

1 Heat the oil in a large pot and fry the onions, garlic, ginger and chilli until soft. 2 Add the lamb, browning it quickly. 3 Add the potatoes and gradually add the water. 4 Once the potatoes are half-cooked, add the Chicken Curry R/P. 5 Simmer for ± 15 - 20 minutes, stirring occasionally, until the meat is tender. 6 Remove from the heat and add the thyme. 7 Spoon ± 200 g filling into each roti and roll to enclose the filling. 8 Serve hot.

Yield: ± 3.7 kg (Makes 12) Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Garlic, crushed 10 g (2 tsp) Ginger, finely chopped 10 g (2 tsp) Chillies, finely chopped 10 g (2 small) Beef, cubed 500 g Potatoes, cubed 800 g (4 large) Water 900 mℓ (3½ cups) Rogan Josh Curry R/P (08529020) 100 g (1 sachet) Tomatoes, chopped 410 g (1 can) Rotis

Method:

1 Heat the oil in a large pot and fry the onions, garlic, ginger and chillies until soft. 2 Add the beef, browning it quickly. 3 Add the potatoes and gradually add the water. 4 Once the potatoes are half cooked, add the Rogan Josh Curry R/P and the chopped tomatoes. 5 Simmer for ± 15 - 20 minutes, stirring occasionally, until the meat is tender. 6 Spoon ± 200 g filling into each roti and roll to enclose the filling. 7 Serve hot.

Chef’s Tip: To reduce chilli burn, add cream or plain yoghurt to the curry sauce.

Hot Curried Beef Roti Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


PASTA & BAKES


Penne

PASTA VARIETIES

Farfalle (bowtie)

Tagliatelle

Conchiglie (shells)

Risoni (rice)

Fusilli (screws)

Macaroni

Spaghetti


PASTA & BAKES 1. BEEF LASAGNE

Yield: ± 3.8 kg (Makes half insert) Lasagne Mince Filling 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 200 g (1 large) Green pepper, chopped 1 kg Beef, mince 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 100 g (6 Tbsp) Tomato paste 410 g (1 can) Tomatoes, chopped 190 mℓ (¾ cup) Water

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. Add the mince and cook until browned. 2 Add the Tomato Mince Mix R/P, tomato paste, tomatoes and gradually add the water. Bring to the boil, stirring continuously. 3 Reduce heat and simmer for ± 15 - 20 minutes, stirring occasionally, until the sauce has thickened. Lasagne White Sauce 1.75 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025)

Method:

4 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. Lasagne Make Up 250 g 100 g (1¹/3 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella, grated

5 Preheat an oven to 180°C. 6 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Then add half of the mince filling and top with a layer of lasagne sheets. Repeat the process to have 2 mince and 3 pasta layers. Pour all the remaining white sauce over the top. 7 Sprinkle the grated cheese on top and bake for ± 30 - 40 minutes or until lightly browned. 8 Allow to stand for ± 10 minutes, cut into squares and serve.

Variation:

TUNA LASAGNE

Replace the beef mince with 980 g (8 cans) tuna, drained.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

Beef Lasagne

2. CHICKEN LASAGNE

Yield: ± 4 kg (Makes half insert) Chicken Filling 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, finely chopped 150 g (1 medium) Green pepper, chopped 150 g (1 medium) Red pepper, chopped 250 g (± 13) Mushrooms, button, sliced 800 g Chicken, fillets, finely cubed/mince 120 g (1 sachet) Chicken & Mushroom Pie R/P (08440024) 800 mℓ (3¼ cups) Milk

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the mushrooms and fry for ± 2 minutes. Add the chicken and fry until cooked. 3 Mix together the Chicken & Mushroom Pie R/P and milk and add to the chicken mixture. Bring to the boil, stirring continuously. 4 Reduce heat and simmer for ± 15 - 20 minutes, stirring occasionally, until the sauce has thickened. Lasagne White Sauce 1.75 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025)

Method:

4 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. Lasagne Make Up 250 g 100 g (1¹/3 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella, grated

5 Preheat an oven to 180°C. 6 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Then add half of the chicken filling and top with a layer of lasagne sheets. Repeat the process to have 2 chicken and 3 pasta layers. Pour all the remaining white sauce over the top. 7 Sprinkle the grated cheese on top and bake for ± 30 - 40 minutes or until lightly browned. 8 Allow to stand for ± 10 minutes, cut into squares and serve.


3. ROAST VEGETABLE LASAGNE

Yield: ± 4 kg (Makes half insert) Roast Vegetable Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Tomato paste 100 g (6 Tbsp) Tomato Mince Mix R/P (08433026) 130 g (1 sachet) Tomatoes, chopped 410 g (1 can) Water 300 mℓ (1¼ cups) 300 g (¹/3 medium) Butternut, cubed Red peppers, chopped 300 g (2 medium) Baby marrows, sliced 300 g (3 large) Aubergine, cubed 250 g (1 medium) Veggie Seasoning (04650010) 20 g

Method:

1 Preheat an oven to 180°C. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the tomato paste and mix through. 3 Add the Tomato Mince Mix R/P and tomatoes. Bring to the boil, stirring continuously. Gradually add the water. 4 Reduce heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Place all the vegetables in an insert and sprinkle with the Veggie Seasoning. Roast in the oven for ± 15 - 20 minutes. 6 Add the vegetables to the sauce and mix through. Lasagne White Sauce 1.750 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025)

Method:

7 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauces has thickened. Lasagne Make Up 250 g 100 g (1¹/3 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella mix, grated

8 Preheat an oven to 180°C. 9 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Then add half of the roast vegetable filling and top with a layer of lasagne sheets. Repeat the process to have 2 vegetable and 3 pasta layers. Pour all the remaining white sauce over the top. 10 Sprinkle the grated cheese on top and bake for ± 30 - 40 minutes until slightly browned. 11 Allow to stand for ± 10 minutes, cut into squares and serve.

4. SPINACH & FETA LASAGNE

Yield: ± 2.9 kg (Makes half insert) Lasagne White Sauce 1.5 ℓ (6 cups) Milk 170 g (1 sachet) White Sauce (08432025)

Method:

1 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauces has thickened. Spinach & Feta Filling 800 g Spinach, chopped 90 mℓ (6 Tbsp) Oil 200 g (2 small) Onions, finely chopped 400 g Feta cheese, crumbled

Method:

2 Blanch the spinach in boiling water and drain well. 3 Heat the oil in a large pot and fry the onions until soft and transparent. 4 Mix together the blanched spinach, cooked onions, feta and half of the white sauce. Lasagne Make Up 250 g 100 g (1¹/3 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella mix, grated

5 Preheat an oven to 180°C. 6 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Then add half of the spinach and feta filling and a layer of lasagne sheets. Repeat the process to have 2 spinach and 3 pasta layers. Pour all the remaining white sauce over the top. 7 Sprinkle the grated cheese on top and bake for ± 30 - 40 minutes until lightly browned. 8 Allow to stand for ± 10 minutes, cut into squares and serve.

Variation:

SPINACH & RICOTTA LASAGNE Replace feta cheese with ricotta cheese.

Variation:

BUTTERNUT & FETA LASAGNE

Replace spinach with 1 kg cooked butternut.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.


5. VEGETARIAN MOUSSAKA BAKE

Yield: ± 3.7 kg (Makes half insert) Aubergine & Tomato Filling 1 kg (4 medium) Aubergines, sliced 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, finely chopped 200 g (1 large) Red pepper, chopped 50 g (3 Tbsp) Tomato paste 410 g (1 can) Tomatoes, chopped 190 mℓ (¾ cup) Water 100 g (1 sachet) Tomato Stew Base R/P (08840020) 15 g (3 Tbsp) Fresh parsley, finely chopped 450 g (3 medium) Potatoes, thinly sliced

Method:

1 Brush the aubergine slices with half of the oil (45 mℓ) and place on a rack in an insert. Grill until golden brown. Set aside and leave to cool. 2 Heat the remaining oil in a pan and fry the onions until soft and transparent. Add the red pepper and fry for ± 2 minutes. 3 Add the tomato paste, tomatoes and water and simmer for ± 5 - 10 minutes. 4 Add the Tomato Stew Base R/P and parsley and simmer until the sauce has thickened. 5 Add the potato slices to a large pot of water. Bring to the boil and cook until tender. Drain and set aside. White Sauce 1.5 ℓ (6 cups) 170 g (1 sachet)

Vegetarian Moussaka Bake

Milk White Sauce R/P (08432025)

Method:

6 Preheat an oven to 180°C. 7 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until thickened. Topping 100g (1¹/3 cups)

Method:

Cheese, cheddar and mozzarella, grated

8 Layer the potato slices onto the bottom of a half insert. Layer half of the grilled aubergine slices on top. Spoon the tomato filling into the insert and top with the remaining grilled aubergine slices. 9 Pour the white sauce over the top and sprinkle with the cheese. 10 Bake for ± 30 - 40 minutes or until slightly browned. Allow to stand for ± 10 minutes before cutting into squares to serve.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

Roast Vegetable Lasagne


6. SPAGHETTI BOLOGNAISE

Yield: ± 3.4 kg (Makes half insert) Bolognaise Mince Sauce Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, mince 1.2 kg Tomatoes, chopped 410 g (1 can) Tomato paste 100 g (6 Tbsp) Spaghetti Bolognaise R/P 130 g (1 sachet) (08430026) Water 600 mℓ (2½ cups)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 2 Stir in the tomatoes, tomato paste and Spaghetti Bolognaise R/P. Gradually add the water. Stir continuously until the mixture boils. 3 Reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally, until the sauce has thickened. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, spaghetti Oil

Method:

4 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 5 Serve bolognaise mince sauce with the spaghetti.

Variation:

PENNE BOLOGNAISE

Replace spaghetti with penne.

Spaghetti Bolognaise

Variation:

PILCHARD SPAGHETTI BOLOGNAISE

Yield: ± 3.8 kg (Makes half insert) Pilchard Bolognaise Sauce Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Pilchards in tomato sauce 1.2 kg (3 cans) Spaghetti Bolognaise R/P 130 g (1 sachet) (08430026) Mild Fruit Chutney (07656040) 90 mℓ (6 Tbsp) Tomatoes, chopped 410 g (1 can) Water 500 mℓ (2 cups)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Stir in the Spaghetti Bolognaise R/P, Mild Fruit Chutney and tomatoes. Gradually add the water. Stir continuously until the mixture boils. Add the pilchards. 3 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until sauce has thickened. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, spaghetti Oil

Method:

4 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 5 Serve pilchard bolognaise sauce with the spaghetti.

Chef’s Tip: Replace spaghetti with another pasta shape (see Pasta & Bakes Category information page).


7. SPAGHETTI WITH BEEF MEATBALLS IN TOMATO & HERB SAUCE Yield: ± 4.2 kg (Makes half insert) Pasta Salt 10 g (2 tsp) Pasta, spaghetti 400 g Oil 45 mℓ (3 Tbsp)

Variation:

SPAGHETTI WITH CHICKEN MEATBALLS IN TOMATO & HERB SAUCE Replace the beef mince and fresh parsley with chicken mince and fresh basil.

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Meatballs 90 mℓ (6 Tbsp) 400 g (4 small) 1.2 kg 120 g (1 sachet) 300 mℓ (1¼ cups) 10 g (2 Tbsp)

Oil, for frying Onions, grated Beef, mince Savoury Meatballs R/P (08451036) Water Fresh parsley, finely chopped

Method:

2 Preheat an oven to 180°C. 3 Heat the oil in a large pot and fry the onions until soft and transparent. 4 Mix together the onions, beef mince, Savoury Meatballs R/P, water and parsley in a bowl. 5 Roll the meat mixture into ± 80 small cocktail size balls (± 25 g/1 heaped tablespoon each). 6 Place the meatballs in an oiled insert and cook for ± 20 - 30 minutes or until browned and cooked through. Tomato Sauce 90 mℓ (6 Tbsp) 300 g (2 medium) 130 g (1 sachet) 800 mℓ (3¼ cups) 410 g (1 can) 50 g (3 Tbsp) 100 g

Oil, for frying Onions, finely chopped Spaghetti Bolognaise R/P (08430026) Water Tomatoes, chopped Tomato paste Parmesan cheese, grated

Method:

7 Heat the oil in a large pot and fry the onions until soft and transparent. 8 Add the Spaghetti Bolognaise R/P and gradually add the water. Stir continuously until the mixture boils. Stir in the tomatoes and tomato paste. 9 Reduce heat and simmer for ± 30 - 40 minutes, stirring occasionally, until the sauce has thickened. 10 Pour the tomato sauce over the cooked meatballs and spaghetti and mix through. Top with grated parmesan cheese to serve.

Spaghetti with Chicken Meatballs in Tomato & Herb Sauce


8. MACARONI & CHEESE

Yield: ± 3.1 kg (Makes half insert) Pasta 10 g (2 tsp) Salt 500 g (1 packet) Pasta, macaroni 45 mℓ (3 Tbsp) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Cheese Sauce 1.75 ℓ (7 cups) 180 g (1 sachet)

Milk Cheese Sauce R/P (08460027)

Method:

2 Preheat an oven to 180°C. 3 Mix together the milk and Cheese Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. 4 Pour the sauce over the cooked pasta and mix through. Topping 100 g (1¹/3 cups)

Cheddar cheese, grated

5 Sprinkle the grated cheese on top. 6 Bake in the oven for ± 20 minutes or until golden brown.

Variation:

MACARONI & CHEESE WITH BACON Yield: ± 3.4 kg (Makes half insert) Pasta Salt 10 g (2 tsp) Pasta, macaroni 500 g (1 packet) Oil 45 mℓ (3 Tbsp)

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Bacon 45 mℓ (3 Tbsp) 400 g

Oil, for frying Bacon, diced

Method:

2 Heat the oil in a frying pan and fry the bacon until crispy. Cheese Sauce 1.75 ℓ (7 cups) 180 g (1 sachet)

Method:

Milk Cheese Sauce R/P (08460027)

3 Preheat an oven to 180°C. 4 Mix together the milk and Cheese Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. 5 Pour the sauce over the cooked pasta and add the bacon. Mix through.

Topping 100 g (1¹/3 cups)

Cheddar cheese, grated

Method:

6 Sprinkle the grated cheese on top. 7 Bake in the oven for ± 20 minutes or until golden brown.

9. VEGETABLE MACARONI & CHEESE Yield: ± 3.6 kg (Makes half insert) Pasta 10 g (2 tsp) Salt 500 g (1 packet) Pasta, macaroni 45 mℓ (3 Tbsp) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Vegetables 600 g

Mixed vegetables, frozen

Method:

2 Blanch the vegetables for ± 5 - 8 minutes or until tender before adding to the cooked pasta. Do not overcook the vegetables. Cheese Sauce 1.75 ℓ (7 cups) 180 g (1 sachet)

Milk Cheese Sauce R/P (08460027)

Method:

3 Preheat an oven to 180°C. 4 Mix together the milk and Cheese Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until thickened. 5 Pour sauce over the cooked pasta and vegetables and mix through. Topping 100 g (1¹/3 cups)

Cheddar cheese, grated

Method:

6 Sprinkle the grated cheese on top. 7 Bake in the oven for ± 20 minutes or until golden brown.

Chef’s Tip: The cheese sauce can be made using 1 ℓ (4 cups) milk and 750 mℓ (3 cups) water for a reduced cost recipe.


Variation:

ROASTED VEGETABLE MACARONI & CHEESE

Replace mixed vegetables with 600 g roasted vegetables seasoned with 20 g Veggie Seasoning (04650010).

10. SMOKEY BBQ PORK & VEGETABLE PASTA Yield: ± 4.1 kg (Makes half insert) Pasta Salt 10 g (2 tsp) Pasta, fusilli (screws) 400 g Oil 45 mℓ (3 Tbsp)

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. BBQ Pork & Vegetable Topping Oil, for frying 90 mℓ (6 Tbsp) Onion, chopped 250 g (1 large) Pork, strips/Cold cuts 1.2 kg Savanna Braai Spice (08700010) 40 g Carrots, julienned 200 g (2 medium) Red pepper, julienned 150 g (1 medium) Green pepper, julienned 150 g (1 medium) Yellow pepper, julienned 150 g (1 medium) Pineapple, pieces, drained 260 g (1 can) Mushrooms, button, sliced 250 g (± 13) Smokey Rib Marinade (07548040) 1 ℓ (4 cups)

Method:

2 Heat the oil in a pan and fry the onions until soft and transparent. 3 Season the pork strips/cold cuts with Savanna Braai Spice, then add to the pan and fry. Add the carrots and cook for ± 5 minutes. 4 Add the peppers, pineapple and mushrooms and fry until cooked. 5 Add the Smokey Rib Marinade and simmer for ± 5 - 10 minutes. 6 Add the pasta and mix well before serving.

Chef’s Tip: Replace fusilli (screws) pasta with conchiglie (shells) pasta (see Pasta & Bakes Category information page).

Smokey BBQ Pork & Vegetable Pasta


Method:

4 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. 5 Add the bacon mixture to the white sauce and mix through. 6 Pour the sauce over the pasta and mix through. Garnish with the parmesan cheese and parsley to serve.

Variation:

CHICKEN CARBONARA PASTA

Replace bacon with 600 g cooked chicken strips.

Variation:

ALFREDO PASTA

Replace bacon with 400 g cubed ham.

12. CHICKEN, SPINACH & MUSHROOM FUSILLI Bacon Carbonara Pasta

11. BACON CARBONARA PASTA

Yield: ± 3.7 kg (Makes half insert) Bacon Carbonara Filling 90 mℓ (6 Tbsp) Oil, for frying 150 g (1 medium) Onion, finely chopped 5 g (1 clove) Garlic, finely chopped 400 g Bacon, diced 250 g (± 13) Mushrooms, button, sliced

Method:

1 Heat the oil in a large pan and fry the onion until soft and transparent. Add the garlic. 2 Add the bacon and mushrooms and fry until cooked. Set aside. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, spaghetti Oil

Method:

3 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Carbonara Sauce 1.9 ℓ (7½ cups) 170 g (1 sachet) 50 g 5 g (1 Tbsp)

Milk White Sauce R/P (08432025) Parmesan cheese, grated Fresh parsley, finely chopped

Yield: ± 4 kg (Makes half insert) Chicken, Spinach & Mushroom Sauce Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Chicken, fillets, cubed 1.0 kg Mushrooms, button, sliced 250 g (± 13) Spinach, shredded 600 g Chicken & Mushroom Pie R/P 120 g (1 sachet) (08440024) Milk 1.25 ℓ (5 cups)

Method:

1 Heat the oil in a large pan and fry the onions until soft and transparent. 2 Add the chicken and fry until lightly browned. Add the mushrooms and spinach. 3 Mix the Chicken & Mushroom Pie R/P with the milk and pour over the chicken. 4 Bring to the boil, reduce heat and simmer for ± 10 - 15 minutes or until thickened, stirring occasionally. Pasta 10 g (2 tsp) 400 g 45 mℓ (3 Tbsp)

Method:

Salt Pasta, fusilli (screws) Oil

5 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 6 Pour the sauce over the cooked pasta and mix through to serve.


13. TUNA & SWEETCORN PASTA BAKE

14. CHICKEN CHOW MEIN

Method:

Method:

Yield: ± 4 kg (Makes half insert) Pasta Salt 10 g (2 tsp) Pasta, conchiglie (shells) 500 g (1 packet) Oil 45 mℓ (3 Tbsp)

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Tuna & Sweetcorn Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Red pepper, chopped 150 g (1 medium) Corn, whole kernels, drained 240 g (1 can) Tuna, drained 480 g (4 cans) Fresh parsley, finely chopped 20 g (4 Tbsp)

Method:

2 Heat the oil in a large pan and fry the onions until soft and transparent. Add the red pepper and fry for ± 2 minutes. 3 Add the corn, tuna and parsley and mix through. Set aside. Cheese Sauce 1.75 ℓ (7 cups) 180 g (1 sachet)

Milk Cheese Sauce R/P (08460027)

Method:

4 Preheat an oven to 180°C. 5 Mix together the milk and Cheese Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. 6 Add the tuna and sweetcorn filling to the sauce and mix through. 7 Pour the sauce over the cooked pasta and mix through. Topping 100 g (1¹/3 cups)

Method:

Cheese, cheddar and mozzarella, grated

8 Sprinkle the grated cheese on top. 9 Bake in the oven for ± 20 minutes or until golden brown.

Chef’s Tip: Al dente means to cook until soft yet firm. Chef’s Tip: Replace fusilli (screws) with a different pasta shape (see Pasta & Bakes Category information page).

Yield: ± 3.3 kg (Makes half insert) Pasta Pasta, egg noodles 500 g (1 packet) Oil 60 mℓ (¼ cup) Soya Sauce (07615050) 60 mℓ (¼ cup)

1 Bring a large pot of water to the boil. Add the pasta, cook for ± 6 minutes or until al dente. Drain the pasta. Do not add the oil. 2 Heat the oil in a large wok/frying pan over medium heat and add the noodles and Soya Sauce. Fry for ± 5 minutes, stirring continuously, ensuring that the noodles are well coated. Set aside. Stir-fry Chicken & Vegetables 800 g Chicken, fillets, cut into strips 15 g Chicken Spice ll (04647030) 190 mℓ (¾ cup) Soya Sauce (07615050) 500 mℓ (2 cups) Sweet Chilli Sauce (07651040) 30 mℓ (2 Tbsp) Sesame oil 200 g (2 small) Red onions, sliced 30 g (2 Tbsp) Garlic & ginger paste 200 g (2 medium) Carrots, julienned 200 g (1 large) Green pepper, julienned 300 g (¼ medium) Cabbage, shredded

Method:

3 Marinate the chicken strips in the Chicken Spice ll, 90 mℓ (6 Tbsp) of the Soya Sauce and the Sweet Chilli Sauce. 4 Heat the sesame oil in large wok/frying pan over medium heat and stir-fry the onions for ± 1 minute. Add the garlic & ginger paste. 5 Add the carrots to the wok/frying pan and stir-fry for ± 1 minute. 6 Add the green pepper and cabbage and stir-fry for ± 1 - 2 minutes or until the vegetables are tender but crisp. Do not overcook. Remove from the heat. 7 Add the marinated chicken to the wok/frying pan and fry for ± 8 minutes or until cooked. Add the stir-fried vegetables and remaining Soya Sauce and fry for ± 5 minutes, stirring occasionally, ensuring all vegetables and chicken are coated in sauce. 8 Add the noodles to the stir-fried chicken and vegetables and toss until mixed and heated through. Serve immediately.

Chef’s Tip: Replace chicken with beef strips or with a combination of broccoli and cauliflower florets and baby marrow slices. Amend cooking times accordingly.


15. SAVOURY PANCAKE BAKE

Yield: (Makes 2 half inserts) Pancakes Master Sweet Batter R/P 500 g (1 sachet) (08169050) Milk 375 mℓ (1½ cups) Water 500 mℓ (2 cups) Oil 80 mℓ (¹/3 cup)

Method:

1 Sift the Master Sweet Batter R/P into the milk, water and oil. Whisk until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. 2 Heat a pancake pan or non-stick pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Slowly pour 80 g (± ¼ cup) batter into the centre of the pan tilting the pan in a circular motion in order to coat the bottom of the pan evenly. 4 Cook each pancake for ± 1 - 2 minutes or until the bottom just starts to turn golden brown. Loosen the edges with a plastic egg lifter or spatula and gently flip the pancake to cook the other side. Make sure the pancake is flat against the pan with no folds. Cook for ± 1 minute before sliding out of the pan. Repeat the process with the remaining batter (± 18 pancakes), greasing the pan between each pancake. 5 Fill the pancakes with a savoury filling of your choice (± 120 - 180 g filling per pancake). *See Savoury Pancake Fillings suggestions. 6 Line two half inserts with the filled pancakes. White Sauce 1.75 ℓ (7 cups) 170 g (1 sachet)

* SAVOURY PANCAKE FILLINGS

Make a variety of savoury pancake fillings using the Deli Chef Range. Fill pancakes and serve as is, make into a pancake bake or serve with grated mozzarella grilled over the top. Creamed Spinach with crumbled feta cheese See Vegetables, Sides & Sauces Category. Curry Mince See Curries & Rotis Category. Chicken a la King See Poultry Category. Chicken & Mushroom Pie Filling See Quiches & Pies Category. Roast Vegetables in Cheese Sauce Replace the white sauce with cheese sauce and use roasted vegetables as the filling. See Vegetables, Sides & Sauces Category. Savoury Breakfast Scrambled eggs, crispy streaky bacon and delicious tomato relish made using Tomato & Onion Base R/P. See Vegetables, Sides & Sauces Category.

Milk White Sauce R/P (08432025)

Method:

7 Preheat an oven to 180°C. 8 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until thickened. Remove from the heat. Topping 100 g (1¹/3 cups)

Method:

Cheese, cheddar and mozzarella, grated

9 Pour the white sauce mixture over the filled pancakes and top with the cheese. 10 Bake for ± 20 - 25 minutes or until warmed through and the cheese is golden brown. Serve warm.

Chef’s Tip: Add a little more liquid to the batter if needed.

Savoury Pancake with Creamed Spinach and crumbled feta cheese

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


VEGETABLES, SIDES & SAUCES


COOKING WITH SEASONAL VEGETABLES

BOILING VEGETABLES

Each new season brings different fruit and vegetables at their best. The benefits of eating seasonal produce include: Better flavour Cheaper Higher nutritional value Improved freshness More environmentally friendly

As a general rule, if the vegetable grows above the ground place into boiling water, if it grows below the ground, begin cooking in cold water. Cold Water Start Beetroot, carrots, parsnips, potatoes. Boiling Water Start Asparagus, butternut, broccoli, brussels sprouts, cabbage, green beans, leeks, peas, spinach, sweet corn, pumpkin.

TYPES OF RICE Wild Rice

White Rice

Jasmine Rice

Basmati Rice

Brown Rice


VEGETABLES & SIDES 1. BROCCOLI & CAULIFLOWER AU GRATIN

Yield: ± 3.4 kg (Makes half insert) 1.5 kg (3 medium) Cauliflower, whole heads, cut into florets 1 kg (4 medium) Broccoli, whole heads, cut into florets 1.75 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 150 g (2 cups) Cheddar cheese, grated

Method:

1 Bring a large pot of water to the boil. Add the cauliflower and cook for ± 8 minutes or until tender. Remove from the water using a slotted spoon and place in a half insert. Set aside. 2 Add the broccoli to the boiling water and cook for ± 3 - 4 minutes or until tender, but still crisp. Drain the broccoli using a colander and add to the cauliflower in the half insert. 3 Mix together the milk and White Sauce R/P in a large saucepan. Bring to a simmer, whisking continuously, until thickened. Remove from the heat. 4 Pour the white sauce over the cooked vegetables. 5 Sprinkle the grated cheese on top and grill for ± 5 - 10 minutes or until golden brown.

2. BROCCOLI & BUTTERNUT BAKE

Yield: ± 3 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 1.2 kg (4 large) Broccoli, whole heads, cut into florets 700 g (¾ medium) Butternut, cubed, 1.25 ℓ (5 cups) Milk 140 g (1 sachet) Chicken a la King R/P (08463021) 20 g Veggie Seasoning (04650010) 100 g (1¹/3 cup) Mozzarella cheese, grated

Method:

1 Heat the oil in a pan and fry the onions until soft and transparent. 2 Bring a large pot of water to the boil. Add the broccoli and cook for ± 3 - 4 minutes or until tender, but still crisp. Drain the broccoli using a colander. 3 Steam the butternut until tender. 4 Mix the onions, broccoli and butternut together. 5 In a large saucepan mix together the milk and the Chicken a la King R/P. Bring to a simmer, whisking continuously, until thickened. Add the Veggie Seasoning. 6 Spoon the vegetables into a half insert and pour the sauce over the top. 7 Sprinkle the grated cheese on top and grill in the oven for ± 5 - 10 minutes or until golden brown.

Variation:

BROCCOLI & CAULIFLOWER AU GRATIN WITH ALMONDS Add 100 g Flavoured Crumb R/P (08627030) and 40 g flaked almonds to the cheese.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

Broccoli & Cauliflower Au Gratin

Chef’s Tip: Add Flavoured Crumb R/P (08627030)/bread crumbs to the cheese for a crispier topping. Chef’s Tip: Replace the Veggie Seasoning with Garlic & Herb Sprinkle (04094010).


3. GREEN BEAN, MUSHROOM & BACON BAKE

Yield: ± 3 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 250 g Bacon, diced 500 g (± 25) Mushrooms, button, sliced 1 kg (± 160) Green beans, topped and tailed 1.25 ℓ (5 cups) Milk 140 g (1 sachet) Chicken a la King R/P (08463021) 100 g (1¹/3 cups) Mozzarella cheese, grated

Method:

1 Heat the oil in a pan and fry the onions and bacon until lightly browned and add the mushrooms. 2 Blanch the green beans. Drain and place in a half insert (see Salads Category information page). 3 In a large saucepan mix together the milk and the Chicken a la King R/P. Bring to a simmer, whisking continuously, until thickened. 4 Add the onions, bacon and mushroom mixture to the sauce and mix through. Pour the sauce over the green beans in the insert. 5 Sprinkle the grated cheese on top and grill in the oven for ± 5 - 10 minutes or until golden brown.

Variation:

GREEN BEAN, MUSHROOM & FETA BAKE

Green Bean, Mushroom & Bacon Bake

Replace the bacon with 100 g crumbled feta cheese.

4. ROASTED VEGETABLES

Yield: ± 3.5 kg (Makes half insert) Roasting vegetables, cubed/sliced 4 kg Olive oil 190 mℓ (¾ cup) Veggie Seasoning (04650010) 100 g

Method:

1 Preheat an oven to 180°C. 2 Place the vegetables in a full insert and drizzle with the olive oil. 3 Mix half the Veggie Seasoning (50 g) through the raw vegetables. 4 Bake for ± 40 - 50 minutes or until tender. Sprinkle the remaining Veggie Seasoning over the vegetables. Spoon into a half insert to serve.

Variation:

ROASTED VEGETABLES WITH ROASTED GARLIC & FETA Add 6 whole garlic cloves to the vegetables before roasting. Crumble 100 g feta cheese on top to serve.

Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking. Roasted Vegetables


7. CHAKALAKA CABBAGE

Curried Pumpkin with Sautéed Onions

5. CURRIED PUMPKIN WITH SAUTÉED ONIONS

Yield: ± 3 kg (Makes half insert) Pumpkin, cubed 2 kg (½ medium) Salt 10 g (2 tsp) Oil, for frying 125 mℓ (½ cup) Onions, chopped 750 g (3 large) Garlic, chopped 20 g (4 cloves) Butter Curry R/P (08530030) 100 g (1 sachet) Water 300 mℓ (1¼ cups) Fresh coriander, finely chopped 15 g (3 Tbsp)

Method:

1 Bring a large pot of water to the boil. Add the pumpkin and salt and cook for ± 10 - 15 minutes or until tender. Drain and set aside. 2 Heat the oil in a pan and fry the onions until soft and transparent. Add the garlic and fry for ± 2 minutes. 3 Add the cooked pumpkin to the onions and mix well. 4 Mix the Butter Curry R/P with the water. Add to the pumpkin and onions and bring to a simmer to thicken the sauce. Simmer for ± 5 - 10 minutes, stirring continuously. 5 Remove from the heat and spoon into a half insert. Garnish with coriander to serve.

Yield: ± 2.3 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 500 g (2 large) Green peppers, chopped 300 g (2 medium) Cabbage, shredded 1 kg (1 medium) Carrots, grated 500 g (5 medium) Water 300 mℓ (1¼ cup) Chakalaka base R/P (08556030) 100 g (1 sachet)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green peppers and fry for ± 2 minutes. 2 Add the cabbage, carrots and half the water (150 mℓ). Bring to a simmer and cover with the lid. Cook for ± 20 minutes. 3 Once the vegetables are cooked, mix the remaining water with the Chakalaka Base R/P and add to the cabbage mixture. Mix well to combine. 4 Simmer for another ± 10 minutes, stirring occasionally, until the sauce has thickened. Remove from the heat and spoon into a half insert to serve.

Chef’s Tip: If shredding the cabbage in advance, sprinkle with ± 2 Tbsp lemon juice and toss through to prevent browning.

6. BUTTERNUT MASH

Yield: ± 2.5 kg (Makes half insert) 3 kg (3 medium) Butternut, cubed 15 g (1 Tbsp) Salt 90 g (6 Tbsp) Butter/Margarine 60 g Flavamate (04102010)

Method:

Chakalaka Cabbage

1 Bring a large pot of water to the boil. Add the butternut and salt and cook for ± 10 - 15 minutes or until tender. Drain and return to the pot over low heat. 2 Dry cook for ± 2 - 3 minutes to allow some of the remaining water to evaporate. 3 Add the butter/margarine and Flavamate and mash with a potato masher until smooth.

Variation:

PUMPKIN MASH

Replace the butternut with pumpkin.

BUTTERNUT & CARROT MASH Add 500 g carrots to the butternut.

Butternut Mash


Gem Squash with Savoury Mince

8. GEM SQUASH WITH TOMATO VEGETABLE MEDLEY

Yield: ± 3.5 kg (Makes full insert) Gem squash 3 kg (8 large) Oil, for frying 45 ml (3 Tbsp) Onions, finely chopped 300 g (2 medium) Green peppers, chopped 300 g (2 medium) Yellow pepper, chopped 150 g (1 medium) Spaghetti Bolognaise R/P 130 g (1 sachet) (08430026) Baby marrows, sliced 300 g (3 large) Carrots, grated 200 g (2 medium) Tomatoes, chopped 410 g (1 can) Tomato paste 50 g (3 Tbsp) Water 375 mℓ (1½ cups) Cheddar cheese, grated 225 g (3 cups) Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Slice each gem squash in half through the centre. Remove the seeds. Steam for ± 10 minutes or until the flesh begins to soften. Place upright in a full insert and set aside. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 3 Add the Spaghetti Bolognaise R/P, baby marrows, carrots, tomatoes, tomato paste and the water. 4 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally, until the mixture has thickened and the vegetables are tender. 5 Preheat an oven to 180°C. 6 Fill each gem squash with ± 120 g filling and top with grated cheese. 7 Place the insert in the oven and bake for ± 20 - 25 minutes or until the squash are cooked through and the cheese is melted and browned. 8 Place into a clean insert to serve. Garnish with chopped parsley.

Variation:

GEM SQUASH WITH SAVOURY MINCE

Yield: ± 3.7 kg (Makes full insert) Gem squash 3 kg (8 large) Oil, for frying 45 ml (3 Tbsp) Onions, finely chopped 300 g (2 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) Carrots, grated 200 g (2 medium) Tomatoes, chopped 410 g (1 can) Tomato paste 50 g (3 Tbsp) Water 375 mℓ (1½ cups) Cheddar cheese, grated 225 g (3 cups) Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 Slice each gem squash in half through the center. Remove the seeds. Steam for ± 10 minutes or until the flesh begins to soften. Place upright in a full insert and set aside. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 3 Add the Savoury Mince R/P, carrots, tomatoes, tomato paste and the water. 4 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally. 5 Preheat an oven to 180°C. 6 Fill each gem squash with ± 120 g savoury mince and top with grated cheese. 7 Place the insert in the oven and bake for ± 20 - 25 minutes or until the squash are cooked through and the cheese is melted and browned. 8 Place into a clean insert to serve. Garnish with chopped parsley.

Chef’s Tip: Store any left over Savoury Mince in an airtight container in the fridge and use within 2 days.


9. CREAMED SPINACH

Yield: ± 2 kg (Makes half insert) Spinach, shredded 1 kg (± 50 leaves) Oil, for frying 90 mℓ (6 Tbsp) Onions, finely chopped 300 g (2 medium) Milk 1.25 ℓ (5 cups) Creamed Spinach R/P (08448026) 200 g (1 sachet)

Method:

1 Blanch the spinach in boiling water, drain well and set aside. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Mix together the milk and the Creamed Spinach R/P and add to the onions. 4 Simmer for ± 5 - 8 minutes, stirring continuously, until the mixture has thickened. 5 Add the drained blanched spinach and mix through. Serve hot.

Variation:

CREAMED SPINACH & FETA

Replace the Creamed Spinach R/P with 170 g (1 sachet) White Sauce R/P (08432025) made with 1.75 ℓ (7 cups) of milk. Add 100 g crumbled feta cheese.

Chef’s Tip: Rinse the spinach thoroughly before cooking.

Creamed Spinach

10. SAVOURY RICE

Yield: ± 2.2 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, finely chopped 200 g (2 small) Red pepper, finely chopped 150 g (1 medium) Green pepper, finely chopped 150 g (1 medium) Water 90 mℓ (6 Tbsp) Savoury Rice R/P (08467017) 70 g (1 sachet) Rice, cooked (660 g/3 cups 1.6 kg uncooked)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the water and Savoury Rice R/P. 3 Add the cooked rice to the onion and pepper mixture in the pot. Mix through. Place the rice in a perforated insert or in a colander over a pot of boiling water and steam for ± 8 - 10 minutes. 4 Spoon the rice into a half insert to serve.

Variation:

SAVOURY RICE WITH PEPPERS & MUSHROOMS

Add 200 g (± 10) chopped button mushrooms to the onion and pepper mixture.

Chef’s Tip: Serve rice as soon as it has been cooked (where possible), otherwise cool quickly and refrigerate. Keep cooked rice in the fridge for no longer than 1 day. Do not reheat more than once.

Savoury Rice


11. SWEETCORN FRITTERS

Yield: ± 1.3 kg (Makes ± 26) 415 g (1 can) Sweetcorn, cream style 490 g (2 cans) Corn, whole kernels, drained 100 g (2 large) Eggs, beaten 500 g (1 sachet) Master Sweet Batter R/P (08169050) 125 mℓ (½ cup) Oil, for frying

Method:

1 Mix together the sweetcorn, corn kernels and beaten eggs. Sift the Master Sweet Batter R/P into the mixture and mix to combine. 2 Heat the oil in a pan over medium heat. Drop heaped tablespoons (± 50 g each) of the batter into the pan. Shallow fry until golden brown on both sides and cooked through in the center. 3 Remove from the oil and drain on a paper towel before serving.

Sweetcorn Fritters

Chef’s Tip: Serve with Thai-Style Sweet Chilli Sauce (07653040) and sour cream.

Variation:

BACON & CHEDDAR FRITTERS

Add 200 g grated cheddar cheese and 250 g bacon, chopped and cooked until crisp.

12. PUMPKIN FRITTERS

Yield: ± 1.1 kg (Makes ± 24) Pumpkin Fritters 750 g (¹/5 medium) Pumpkin, cubed Eggs, beaten 100 g (2 large) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Oil, for frying 125 mℓ (½ cup)

Method:

1 Cook the pumpkin until soft. Drain well and blend with a hand blender over a low heat until smooth to evaporate some of the liquid. Set aside and allow to cool. 2 Sift the Master Sweet Batter R/P into a bowl and add the pumpkin puree. 3 Add the beaten eggs to form a thick batter that is firm enough to scoop up with a spoon. 4 Heat the oil in a pan over medium heat. Drop heaped tablespoons (± 55 g each) of the batter into the pan. Shallow fry until golden brown on both sides and cooked through in the center. 5 Remove from the oil and drain on paper towel.

Pumpkin Fritters Cinnamon Sugar Sprinkle 6 g (1 Tbsp) Cinnamon 110 g (½ cup) Castor sugar

Method:

6 Mix together the cinnamon and castor sugar. Sprinkle the mixture over the cooked fritters to serve.

Variation:

BUTTERNUT FRITTERS

Replace the pumpkin with butternut.

Variation:

PAMPOEN POFFERTJIES

Drop heaped tablespoons of the batter into hot oil and deep-fry at 160°C until golden brown and cooked through. Serve coated in sugar syrup. To make the syrup: mix together ½ Tbsp butter, ¾ cup sugar, ¹/3 cup milk and 1 cinnamon stick in a saucepan and bring to the boil. Mix 1 tsp cornflour and ¹/3 cup cold water together to make a slurry. Add to the saucepan and simmer for ± 1 minute, whisking until the sauce thickens. Drizzle sauce over poffertjies to serve.


Variation:

BUTTERNUT TART

Replace the pumpkin with butternut.

Variation:

SWEETCORN TART

Yield: ± 1.9 kg (Makes half insert) Sweetcorn, cream style 830 g (2 cans) Corn, whole kernels, drained 520 g (2 cans) Eggs, beaten 200 g (4 large) Milk 90 mℓ (6 Tbsp) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Cheddar cheese, grated 150 g (2 cups)

Method:

1 Preheat an oven to 180°C. 2 Mix together the sweetcorn, corn kernels, eggs and milk. Sift the Master Sweet Batter R/P into the mixture and mix to combine. 3 Stir in the grated cheese. 4 Grease a half insert with non-stick spray or oil. Pour the mixture into the half insert. 5 Bake for ± 30 - 40 minutes or until cooked in the center and golden brown on top.

Variation: Pumpkin Tart

13. PUMPKIN TART

Yield: ± 2.3 kg (Makes half insert) 1.7 kg (²/5 medium) Pumpkin, cubed 200 g (4 large) Eggs, beaten 250 mℓ (1 cup) Fresh cream 500 g (1 sachet) Master Sweet Batter R/P (08169050) 55 g (¼ cup) Castor sugar 2 g (1 tsp) Cinnamon, ground

Method:

1 Preheat an oven to 180°C. 2 Cook the pumpkin in a pot of boiling water until soft. Drain well and blend until smooth with a hand blender over a low heat to evaporate some of the liquid. Set aside and allow to cool. 3 Beat together the eggs and cream and stir in the pumpkin puree. 4 Sift the Master Sweet Batter R/P and fold into the pumpkin mixture. 5 Grease a half insert with non-stick spray or oil. Pour the mixture into the half insert. 6 Mix together the castor sugar and cinnamon. Sprinkle the mixture over the batter and bake for ± 30 - 40 minutes or until cooked in the center and golden brown on top.

ROAST VEGETABLE TART

Yield: ± 2.2 kg (Makes half insert) Roasting vegetables, cubed 1.7 kg Eggs, beaten 200 g (4 large) Fresh cream 250 g (1 cup) Milk 250 g (1 cup) Master Sweet Batter R/P 500 g (1 sachet) (08169050)

Method:

1 Preheat an oven to 180°C. 2 Roast the vegetables for ± 30 minutes or until just tender. 3 Beat together the eggs, cream and milk. 4 Sift the Master Sweet Batter R/P into the cream mixture and mix to combine. Stir in the roasted vegetables. 5 Grease a half insert with non-stick spray. Pour the mixture into the half insert. 6 Bake for ± 30 - 40 minutes or until cooked in the center and golden brown on top.


Variation:

MARMITE TART

Yield: ± 1.2 kg (Makes half insert) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Cheddar cheese, grated 150 g (2 cups) Butter, melted 250 g (1 cup) Milk 500 mℓ (2 cups) Eggs 100 g (2 large) Marmite 30 g (4 tsp)

Method:

1 Preheat an oven to 180°C. Grease a half insert with non-stick spray. 2 Sift the Master Sweet Batter R/P and add the grated cheese. 3 Beat together 200 g of the melted butter, milk and eggs. Add to the dry ingredients and mix gently to combine. 4 Pour the batter into the half insert and spread to form an even surface. Place in the centre of the oven and bake for ± 30 minutes or until cooked through in the center and golden brown on top. 5 Remove from the oven and prick with a fork all over. 6 Melt the remaining butter (50 g) and Marmite together. Spread evenly over the tart while the tart is hot.

Variation:

CHEESY MARMITE MUFFINS

Spoon the batter into greased muffin pans and bake for ± 20 minutes.

Chef’s Tip: Dust the top with powdered biltong to serve.

15. POTATO & BACON SOSATIES

Yield: ± 1.8 kg (Makes ± 12) Baby potatoes, skin on 900 g (± 36) Salt 20 g (4 tsp) Bacon, streaky 800 g Veggie Seasoning (04650010) 30 g Smokey Rib Marinade (07548040) 625 mℓ (2½ cups)

Method:

1 Add the baby potatoes and salt to a large pot of water. Bring to the boil and cook for ± 5 - 10 minutes or until the potatoes are just tender. 2 Preheat an oven to 180°C. 3 Wrap each potato in a piece of streaky bacon. Secure the bacon and potato with a sosatie stick, threading three potatoes per stick. 4 Season the sosaties with the Veggie Seasoning. 5 Place in an insert and baste 500 mℓ Smokey Rib Marinade over the sosaties. Cook for ± 10 - 15 minutes or until the bacon is lightly browned. 6 Remove from the oven and baste the remaining marinade over the sosaties. Cook for a further ± 5 minutes until the potatoes are fully cooked through. 7 Place the cooked sosaties in a clean half insert before serving.

Variation:

HONEY & MUSTARD POTATO & BACON SOSATIES Replace the Smokey Rib Marinade with Honey & Mustard Marinade (07539040).

Variation:

SWEET CHILLI POTATO & BACON SOSATIES Replace the Smokey Rib Marinade with Sweet Chilli Sauce (07651040).

14. HASH BROWN

Yield: ± 1.1 kg (Makes ± 22) 15 mℓ (1 Tbsp) Oil, for frying 50 g (½ small) Onion, finely chopped 1 kg (5 large) Potatoes, cooked, grated 100 g Flour 15 g Flavamate (04102010)

Method:

1 Heat the oil in a pan and fry the onion until soft and transparent. 2 Add the fried onion, potatoes, flour and Flavamate in a large bowl. Mix well. 3 Mould the mixture into ± 20 - 23 hash browns (± 50 g each). 4 Deep-fry at 180°C for ± 4 - 6 minutes or until golden brown. Remove from the oil and drain on paper towel.

Potato & Bacon Sosaties


16. INSTANT MASH POTATO & GRAVY Yield: ± 3.1 kg (Makes half insert) Instant Mash Milk/Water, boiling 1.8 ℓ (7¼ cups) Instant Mash Potato R/P 400 g (1 sachet) (08511040)

Method:

1 Add the boiling milk/water to the Instant Mash Potato R/P. 2 Gently mix together until smooth. Gravy 1 ℓ (4 cups) 90 g (1 sachet)

Water Brown Gravy R/P (08452027)

Method:

3 Mix together the water and Brown Gravy Sauce R/P in a saucepan. 4 Bring mixture to the boil, stirring continuously. 5 Reduce the heat and simmer until thick. 6 Pour gravy over the mashed potato to serve.

Variation:

INSTANT ONION MASH

Fry 600 g thinly sliced onions until soft and lightly browned and add to the mash.

Variation:

BACON & CHEDDAR MASH POTATOES

Stir in 75 g (1 cup) grated cheddar cheese and top with crispy cooked diced streaky bacon and chopped chives.

17. ROAST POTATOES

Yield: ± 1.9 kg (Makes half insert) Potatoes, quartered 2 kg (10 large) Salt 20 g (4 tsp) Oil 190 mℓ (¾ cup) Fiesta BBQ Spice (04175010) 40 g

Method:

1 Place the potatoes and salt in a large pot of water and bring to the boil. Cook for ± 20 minutes or until the potatoes are almost cooked. Drain and set aside to cool. 2 Preheat an oven to 200°C. 3 Place the potatoes into a full insert and drizzle the oil over the potatoes and sprinkle with the Fiesta BBQ Spice. 4 Roast in the oven for ± 20 - 25 minutes or until golden brown and crispy.

Variation:

SPICY ROAST POTATOES

Replace the Fiesta BBQ Spice with Mild & Spicy BBQ Sprinkle (04377010).

Instant Mash Potato & Gravy


Seasoned Potato Wedges


18. SEASONED POTATO WEDGES

Yield: ± 2.6 kg (Makes half insert) Potatoes, cut into wedges 3 kg (15 large) Oil 125 mℓ (½ cup) Mild & Spicy BBQ Sprinkle 150 g (04377010)

Method:

1 Preheat an oven to 180°C. 2 Drizzle the oil over the potato wedges and sprinkle with the Mild & Spicy BBQ Sprinkle. 3 Bake for ± 40 - 50 minutes or until golden brown.

Variation:

BBQ SEASONED FRIED CHIPS

Cut the potatoes into chips (or use pre-cut frozen chips) and deep-fry. Replace the Mild & Spicy BBQ Sprinkle with Fiesta BBQ Spice (04175010) and season to serve.

Variation:

SRIRACHA SEASONED WEDGES

Add 75 g Sriracha Spice (08812010) to the Mild & Spicy BBQ Sprinkle.

Variation:

CRISPY POTATO WEDGES

Yield: ± 2.8 kg (Makes half insert) 60 g Egg-Free Dip R/P (06009010) 250 mℓ (1 cup) Water (to make the egg-free dip) 3 kg (15 large) Potatoes, cut into wedges 400 g (2½ cups) All Purpose Coating R/P (06139050)

19. POTATO & CHUTNEY BAKE

Yield: ± 3 kg (Makes half insert) 1.5 kg (10 medium) Potatoes, sliced (± 10 mm thick) Oil, for frying 45 mℓ (3 Tbsp) Onions, chopped 300 g (2 medium) Milk 1.6 ℓ (6½ cups) Cheese Sauce R/P (08460027) 180 g (1 sachet) Mild Fruit Chutney (07656040) 125 mℓ (½ cup) Fresh parsley, finely chopped 10 g (2 Tbsp) Cheese, cheddar and mozzarella, 100 g (1¹/3 cups) grated

Method:

1 Add the potatoes to a large pot of water and bring to the boil. Cook for ± 15 - 20 minutes or until the potatoes are cooked through. Do not overcook. Drain and set aside to cool. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 In a saucepan mix the milk with the Cheese Sauce R/P and bring to the boil. Reduce the heat and simmer, whisking continuously, until the sauce has thickened. Add the Mild Fruit Chutney and parsley. Pour a thin layer of sauce onto the bottom of a half insert. 4 Place a layer of potato slices on top of the sauce and top with half of the onions. 5 Pour half of the remaining sauce over the onions. 6 Repeat the process once more and finish with sauce. Sprinkle the cheese on top. 7 Grill in the oven for ± 10 - 15 minutes or until golden brown.

Chef’s Tip: Do not overcook the potatoes or they will break apart.

Method:

1 Mix together the Egg-Free Dip R/P and water. 2 Dip the potato wedges into the egg-free dip and coat with the All Purpose Coating R/P. 3 Pressure-fry the potato wedges at 160°C for ± 6 - 8 minutes or until cooked and golden brown.

Chef’s Tip: Serve potato wedges with a dip. Honey & Mustard Dip: Mix together 250 mℓ (1 cup) Creamy Ranch Dressing (07596040) with 250 mℓ (1 cup) Honey & Mustard Marinade (07539040). Thai-Sweet Chilli Dip: Mix together 375 mℓ (1½ cups) 1000 Island Dressing (07595040) and 125 mℓ (½ cup) Thai-Style Sweet Chilli Sauce (07653040).

Potato & Chutney Bake


Potato, Spinach & Feta Bake

20. POTATO & BUTTERNUT BAKE

Yield: ± 3 kg (Makes half insert) Potatoes, sliced (± 10 mm thick) 800 g (4 large) Butternut, sliced (± 10 mm thick) 800 g (1 medium) Oil, for frying 45 mℓ (3 Tbsp) Onions, chopped 300 g (2 medium) Milk 1.6 ℓ (6½ cups) Cheese Sauce R/P (08460027) 180 g (1 sachet) Cheese, cheddar and mozzarella, 100 g (1¹/3 cups) grated

Method:

1 Add the potatoes and butternut to a large pot of water and bring to the boil. Cook for ± 15 - 20 minutes or until cooked through. Do not overcook. Remove from the heat and drain. Set aside to cool. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 In a saucepan mix the milk with the Cheese Sauce R/P and bring to the boil. Reduce the heat and simmer, whisking continuously, until the sauce has thickened. Pour a thin layer of sauce onto the bottom of a half insert. 4 Place a layer of potato and butternut slices on top of the sauce layer and top with half of the onions. 5 Pour half the remaining sauce over the onions. 6 Repeat the process once more and finish with sauce. Sprinkle the cheese on top. 7 Grill in the oven for ± 10 - 15 minutes or until golden brown.

Variation:

POTATO, BUTTERNUT & SPRING ONION BAKE Add 100 g finely sliced spring onions to the onions before frying.

POTATO, BUTTERNUT & CHICKEN BAKE Add 600 g cubed cooked chicken.

21. POTATO, SPINACH & FETA BAKE

Yield: ± 3.6 kg (Makes half insert) 500 g (± 25 leaves) Spinach, shredded 1.5 kg (10 medium) Potatoes, sliced (± 10 mm thick) Oil, for frying 45 mℓ (3 Tbsp) Onions, chopped 300 g (2 medium) Milk 1.6 ℓ (6½ cups) Creamed Spinach R/P (08448026) 200 g (1 sachet) Feta cheese, crumbled 400 g Cheese, cheddar and mozzarella, 100 g (1¹/3 cups) grated

Method:

1 Blanch the spinach for ± 30 seconds. Drain well and set aside. 2 Add the potatoes to a large pot of water and bring to the boil. Cook for ± 15 - 20 minutes or until the potatoes are cooked through. Do not overcook. Remove from the heat and drain. Set aside to cool. 3 Heat the oil in a large pot and fry the onions until soft and transparent. 4 In a saucepan mix the milk with the Creamed Spinach R/P and bring to the boil. Reduce the heat and simmer, whisking continuously, until the sauce has thickened. Add the spinach to the sauce. Pour a thin layer of spinach mixture onto the bottom of a half insert. 5 Place a layer of potato slices on top of the spinach layer and top with half of the onions and half of the feta. Pour half of the remaining spinach mixture over the layers of onion and feta. 6 Repeat the process once more and finish with the spinach mixture. Sprinkle the cheese on top. 7 Grill in the oven for ± 10 - 15 minutes or until golden brown.

Chef’s Tip: When blanching the thoroughly rinsed spinach leaves, place them in boiling water and allow them to cook for ± 30 seconds or until bright green in colour. Place the spinach in ice water to stop the cooking process and to retain the colour and nutrients.


22. POTATO & MUSHROOM BAKE

Yield: ± 3 kg (Makes half insert) 1.5 kg (10 medium) Potatoes, sliced (± 10 mm thick) Oil, for frying 45 mℓ (3 Tbsp) Onion, chopped 100 g (1 small) Mushrooms, button, sliced 300 g (± 15) Milk 1.5 ℓ (6 cups) Mushroom Soup R/P (08334024) 160 g (1 sachet) Cheese, cheddar and mozzarella, 100 g (1¹/3 cups) grated

Method:

1 Add the potatoes to a large pot of water and bring to the boil. Cook for ± 15 - 20 minutes or until the potatoes are cooked. Do not overcook. Remove from the heat and drain. Set aside to cool. 2 Heat the oil in a large pot and fry the onions and mushrooms until slightly browned. 3 In a saucepan mix the milk with the Mushroom Soup R/P and bring to the boil. Reduce the heat and simmer, whisking continuously, until the sauce has thickened. Pour a thin layer of sauce onto the bottom of a half insert. 4 Place a layer of potato slices on top of the sauce layer and top with half of the onion and mushroom mixture. Pour half of the remaining sauce over the onions and mushrooms. Repeat the process once more and finish with sauce. Sprinkle the cheese on top. 5 Grill in the oven for ± 10 - 15 minutes or until golden brown.

Variation:

POTATO & HAM/BACON BAKE

Yield: ± 3.3 kg (Makes half insert) 1.5 kg (10 medium) Potatoes, sliced (± 10 mm thick) 45 mℓ (3 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 500 g Ham, cubed/Bacon, diced 1.6 ℓ (6½ cups) Milk 180 g (1 sachet) Cheese Sauce R/P (08460027) 100 g (1¹/3 cups) Cheese, cheddar and mozzarella, grated

Method:

1 Add the potatoes to a large pot of water and bring to the boil. Cook for ± 15 - 20 minutes or until the potatoes are cooked through. Do not over cook. Remove from the heat and drain. Set aside to cool. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the ham/bacon and fry until cooked. 3 In a saucepan mix the milk with the Cheese Sauce R/P and bring to the boil. Reduce the heat and simmer, whisking continuously, until sauce has thickened. Pour a thin layer of sauce onto the bottom of a half insert. 4 Place a layer of potato slices on top of the sauce layer and top with half of the onion and ham/bacon mixture. Pour half of the remaining sauce over the onions and ham/bacon. Repeat the process once more and finish with sauce. Sprinkle the cheese on top. 5 Grill in the oven for ± 10 - 15 minutes or until golden brown.

Variation:

POTATO, MUSHROOM & ONION BAKE

Yield: ± 2.6 kg (Makes half insert) 1.5 kg (10 medium) Potatoes, sliced (10 mm thick) Oil, for frying 45 mℓ (3 Tbsp) Onions, sliced 300 g (2 medium) Mushrooms, button, sliced 300 g (± 15) Milk 1ℓ (4 cups) Chicken & Mushroom Pie R/P 120 g (1 sachet) (08440024) Cheese, cheddar and mozzarella, 100 g (1¹/3 cups) grated

Method:

1 Add the potatoes to a large pot of water and bring to the boil. Cook for ± 15 - 20 minutes or until the potatoes are cooked through. Do not overcook. Remove from the heat and drain. Set aside to cool. 2 Heat the oil in a large pot and fry the onions and mushrooms until slightly browned. 3 In a saucepan mix the milk with the Chicken & Mushroom Pie R/P and bring to the boil. Reduce the heat and simmer, whisking continuously, until the sauce has thickened. Pour a thin layer of sauce onto the bottom of a half insert. 4 Place a layer of potato slices on top of the sauce layer and top with half of the onion and mushroom mixture. 5 Pour half of the remaining sauce over the onions and mushrooms. Repeat the process once more and finish with sauce. Sprinkle the cheese on top. 6 Grill in the oven for ± 10 - 15 minutes or until golden brown on top.

Chef’s Tip: Do not overcook the potatoes or they will break apart. Potato & Mushroom Bake


23. HUNGARIAN VEGETABLE BAKE Yield: ± 4.3 kg (Makes full insert) Pasta Salt 10 g (2 tsp) Pasta, penne 500 g (1 packet) Oil 45 mℓ (3 Tbsp)

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 -15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Vegetable Filling 200 g (2 small) 10 g (2 cloves) 300 g (2 medium) 400 g (4 large) 600 g (²/3 large) 250 g (± 13) 410 g (1 can) 15 g

Onions, chopped Garlic, paste Red peppers, chopped Baby marrows, sliced Butternut, cubed Mushrooms, button, chopped Tomatoes, chopped Veggie Seasoning (04650010)

Method:

2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Add the garlic, red peppers, baby marrows, butternut, mushrooms, tomatoes and Veggie Seasoning and mix through. Fry for ± 3 minutes. Pasta Sauce 100 g (1 sachet) 1.5 ℓ (6 cups) 250 mℓ (1 cup) 150 g (2 cups)

Hungarian Goulash R/P (08843020) Water Sour cream Mozzarella cheese, grated

Method:

4 Preheat an oven to 180°C. 5 Mix together the Hungarian Goulash R/P and water in a large saucepan. Bring to a simmer, whisking continuously, until thickened. 6 Add the vegetable filling to the sauce and simmer for ± 5 - 10 minutes. 7 In a half insert, layer half of the vegetable sauce mixture first, followed by the pasta, then the rest of the vegetable sauce. 8 Mix the sour cream and the cheese together and spoon on top of the vegetables. 9 Bake for ± 10 - 15 minutes or until golden brown. Do not bake until dry.

Variation:

HUNGARIAN BUTTERNUT BAKE

Increase the butternut to 1.2 kg (1 large) and leave out the pasta for a carb conscious vegetarian side dish.

Hungarian Vegetable Bake


24. CABBAGE & BACON BAKE

Yield: ± 3.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 500 g (2 large) Bacon, diced 250 g Cabbage, shredded 2 kg (1¾ medium) Milk 1.75 ℓ (7 cups) White Sauce R/P (08432025) 170 g (1 sachet) Veggie Seasoning (04650010) 40 g Cheese, cheddar and mozzarella, 75 g (1 cup) grated

Method:

1 Heat the oil in a large pan and fry the onions and bacon together until lightly browned. Add the cabbage and fry for ± 2 minutes. 2 Mix together the milk and White Sauce R/P in a large saucepan. Bring up to a simmer, whisking continuously, until thickened. 3 Add the Veggie Seasoning to the white sauce. 4 Spoon the cabbage mixture into a half insert. 5 Pour the white sauce over the cabbage mixture. 6 Sprinkle the grated cheese on top and grill in the oven for ± 5 - 10 minutes or until golden brown on top.

Variation:

CABBAGE, BACON & PARMESAN BAKE Add 75 g grated parmesan cheese to the cheddar and mozzarella cheese topping.

25. ALL PURPOSE STUFFING Yield: ± 3.4 kg 1 kg 2.5 ℓ (10 cups) 45 g (3 Tbsp)

All Purpose Stuffing R/P (08239010) Water, boiling Butter/Margarine

Method:

1 Mix together the All Purpose Stuffing R/P and the water. Add the butter/margarine and leave to stand for ± 5 minutes. 2 Use within 1 hour of mixing.

Variation:

SAUSAGE STUFFING

Reduce the water to 2 ℓ (8 cups) and add 2 kg sausage meat. Mix well.

26. BACON & CRANBERRY STUFFING Yield: ± 4.2 kg 45 mℓ (3 Tbsp) 400 g 1 kg 330 g (2 cups) 3 ℓ (12 cups)

Method:

Oil, for frying Bacon, diced All Purpose Stuffing R/P (08239010) Cranberries, dried Water, boiling

1 Heat the oil in a large pan and fry the bacon until crisp. 2 Mix the All Purpose Stuffing R/P, bacon, cranberries with the boiling water and leave to stand for ± 5 minutes to soak up all the water. 3 Use within 1 hour of mixing.

All Purpose Stuffing


SAUCES

Variation:

27. MUSHROOM SAUCE

Mix together 100 g Black Pepper Sauce R/P (08274010) and 1 ℓ (4 cups) cold milk in a saucepan. Bring to the boil, reduce heat and simmer, whisking continuously, until thickened.

Yield: ± 1.9 kg 45 g (3 Tbsp) 300 g (2 medium) 250 g (± 13) 1.75 ℓ (7 cups) 160 g (1 sachet)

Butter/Margarine Onions, finely chopped Mushrooms, button, chopped Milk Mushroom Soup R/P (08334024)

Method:

1 Heat the butter/margarine in a large pot and fry the onions until soft and transparent. 2 Add the mushrooms and fry until tender. 3 Mix together the milk and the Mushroom Soup R/P and add to the fried onions and mushrooms. Stir over medium heat until thickened.

28. PEPPER SAUCE Yield: ± 1.5 kg 90 g (6 Tbsp) 300 g (2 medium) 1.4 ℓ (5½ cups) 120 g (1 sachet) 3g 2g

Method:

Butter/Margarine Onions, finely chopped Milk Beef Stroganoff R/P (08446024) Black Pepper Ground (08182008) Black Pepper Coarse (08183008)

1 Heat the butter/margarine in a large pot and fry the onions until soft and transparent. 2 Mix the milk with the Beef Stroganoff R/P and add to the onions. Add the Black Pepper Ground and Black Pepper Coarse. 3 Bring to the boil, reduce heat and simmer, whisking continuously, until thickened.

BLACK PEPPER SAUCE

29. WHITE SAUCE Yield: ± 1.7 kg 1.75 ℓ (7 cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

1 In a saucepan mix together the milk and White Sauce R/P until free from lumps. 2 Gradually bring to the boil. Reduce the heat and simmer, whisking continuously, until thickened. 3 Remove from the heat and serve.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

30. CHEESE SAUCE Yield: ± 1.7 kg 1.75 ℓ (7 cups) 180 g (1 sachet)

Milk Cheese Sauce R/P (08460027)

Method:

1 In a saucepan mix together the milk and Cheese Sauce R/P until free from lumps. 2 Gradually bring to the boil. Reduce heat and simmer, whisking continuously, until thickened. 3 Remove from the heat and serve.

Variation:

SRIRACHA CHEESE SAUCE Add 25 g Sriracha Spice (08812010)

Chef’s Tip: Use as a baked potato filling. Corn, crispy bacon or mushrooms can also be added to the sauce.

31. BROWN GRAVY Yield: ± 950 g 1 ℓ (4 cups) 90 g (1 sachet)

Method:

Water Brown Gravy Sauce R/P (08452027)

1 In a saucepan mix together the water and Brown Gravy Sauce R/P. 2 Gradually bring to the boil. Reduce the heat and simmer, whisking continuously, until thickened. Mushroom Sauce


32. TOMATO & ONION RELISH Yield: ± 1.7 kg 45 mℓ (3 Tbsp) 500 g (2 large) 50 mℓ (3 Tbsp) 100 g (1 sachet)

820 g (2 cans) 800 mℓ (3¼ cups)

Oil, for frying Onions, finely chopped Tomato paste Tomato & Onion Base R/P (08557030) Tomatoes, chopped Water

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the tomato paste and mix through. 3 Add the Tomato & Onion Base R/P, tomatoes and half the water (400 mℓ). Bring to the boil. 4 Gradually add the remaining water. 5 Reduce the heat and simmer for ± 15 minutes or until thickened.

Chef’s Tip: Add to casseroles, stews or potjiekos dishes to enhance flavour. Add sauce to mixed roasted vegetables and serve with couscous or pasta of choice.

Variation:

BUTTER BEANS BAKED IN TOMATO & PARSLEY SAUCE

Add 200 g sliced celery to the onions before frying. Add 2 cans (820 g) butter beans to the cooked tomato and onions. Place the mixture in an ovenproof dish, cover and bake at 160°C for ± 15 minutes. Garnish with freshly chopped parsley. Serve with bread and salad or enjoy as a side dish.

Variation:

CHICKEN CASSEROLE

Add the relish sauce to 1 kg raw chicken pieces and use as a cook-in sauce. Bake in the oven at 180°C for ± 30 - 40 minutes or until the chicken is cooked. Garnish with freshly chopped basil.

Variation:

BOERIE ROLL

Add the tomato & onion relish to boerewors rolls.

Variation:

BAKED BEAN & BACON SAUCE

Add 2 cans of baked beans and 150 g fried diced bacon to the relish sauce and serve with meatballs, mashed potato or scrambled eggs.

Chakalaka Relish

33. CHAKALAKA RELISH Yield: ± 1.8 kg 45 mℓ (3 Tbsp) 500 g (2 large) 100 g (1 small) 50 g (½ small) 50 g (3 Tbsp) 100 g (1 sachet) 820 g (2 cans) 800 mℓ (3¼ cups)

Oil, for frying Onions, chopped Green pepper, chopped Red pepper, chopped Tomato paste Chakalaka Base R/P (08556030) Tomatoes, chopped Water

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the peppers and fry for ± 2 minutes. 3 Add the tomato paste and mix through. 4 Add the Chakalaka Base R/P, tomatoes and half the water (400 mℓ). Bring mixture to the boil. 5 Gradually add the remaining water. 6 Reduce the heat and simmer for ± 15 minutes or until thickened.

Variation:

CHAKALAKA BOERIE ROLL

Add the chakalaka relish to boerewors rolls.

Variation:

CHAKALAKA MEATBALLS

Add meatballs to the cooked relish.

Chef’s Tip: Add mince and make delicious filled pancakes, roosterkoek/vetkoek, rotis, tacos, burritos/wraps, fajitas or nachos.


34. PERI-PERI RELISH Yield: ± 1.8 kg 45 mℓ (3 Tbsp) 500 g (2 large) 100 g (1 small) 50 g (3 Tbsp) 100 g (1 sachet) 820 g (2 cans) 800 mℓ (3 ¼ cups)

Oil, for frying Onions, chopped Red pepper, chopped Tomato paste Peri-Peri Base R/P (08555030) Tomatoes, chopped Water

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the peppers and fry for ± 2 minutes. 3 Add the tomato paste and mix through. 4 Add the Peri-Peri Base R/P, tomatoes and half the water (400 mℓ). Bring to the boil. 5 Gradually add the remaining water. 6 Reduce the heat and simmer for ± 15 minutes or until thickened.

Variation:

HOT & SPICY BOERIE ROLL

Add the peri-peri relish to boerewors rolls.

Chef’s Tip: Add mince and make delicious filled pancakes, roosterkoek/vetkoek, rotis, tacos, burritos/wraps, fajitas or nachos.

35. DEMI-GLACE Yield: ± 900 g 1 ℓ (4 cups) 100 g

Method:

Water Demi-Glace R/P (08265010)

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously.

Garlic & Thyme Demi-Glace

36. GARLIC & THYME DEMI-GLACE Yield: ± 900 g 1 ℓ (4 cups) 100 g 20 g (4 cloves) 10 g (2 Tbsp)

Water Demi-Glace R/P (08265010) Garlic, crushed Fresh thyme, finely chopped

Method:

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the garlic and thyme. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

37. MINT DEMI-GLACE Yield: ± 900 g 1 ℓ (4 cups) 100 g 10 g (2 Tbsp)

Method:

Water Demi-Glace R/P (08265010) Fresh mint, finely chopped

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the mint. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve. Mint Demi-Glace


38. GRANADILLA DEMI-GLACE Yield: ± 1 kg 1 ℓ (4 cups) 100 g 220 g (2 cans)

Water Demi-Glace R/P (08265010) Granadilla pulp

Method:

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the granadilla pulp. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

39. GINGER & HONEY DEMI-GLACE Yield: ± 1 kg 1 ℓ (4 cups) 100 g 50 g (2 Tbsp) 20 g (1 Tbsp)

41. HONEY & MUSTARD DEMI-GLACE Yield: ± 1 kg 1 ℓ (4 cups) 100 g 30 g (2 Tbsp) 25 g (2 Tbsp) 25 g (1 Tbsp)

Water Demi-Glace R/P (08265010) Whole grain mustard English mustard Honey

Method:

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the mustard and honey. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

Water Demi-Glace R/P (08265010) Honey Ginger, paste

Method:

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the honey and ginger. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

40. RED WINE DEMI-GLACE Yield: ± 950 g 160 mℓ (²/3 cup) 1 ℓ (4 cups) 100 g

Red wine Water Demi-Glace R/P (08265010)

Method:

1 Pour the red wine into a saucepan and bring to a simmer. Reduce by half. 2 Add the water and Demi-Glace R/P and mix together. 3 Bring up to a simmer while whisking. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

Variation:

WHITE WINE DEMI-GLACE

Replace the red wine with white wine.

Honey & Mustard Demi-Glace


Mushroom Demi-Glace

42. MUSHROOM DEMI-GLACE Yield: ± 1.1 kg 45 mℓ (3 Tbsp) 150 g (± 8) 1 ℓ (4 cups) 100 g

Oil, for frying Mushrooms, button, chopped Water Demi-Glace R/P (08265010)

Method:

44. ROOIBOS DEMI-GLACE Yield: ± 1 kg 1 ℓ (4 cups) 100 g 3 g (1 bag)

Water Demi-Glace R/P (08265010) Rooibos tea

Method:

1 Heat the oil in a saucepan and fry the mushrooms. 2 Add the water and Demi-Glace R/P and mix together. 3 Bring up to a simmer while whisking. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the rooibos tea bag. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Remove the teabag and reheat when ready to serve.

43. STAR ANISE DEMI-GLACE

45. ORANGE DEMI-GLACE

Yield: ± 900 g 1 ℓ (4 cups) 100 g (1 sachet) 1 g (1)

Method:

Water Demi-Glace R/P (08265010) Star anise, whole

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the star anise. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Remove star anise and reheat when ready to serve.

Yield: ± 1 kg 1 ℓ (4 cups) 100 g 20 g (1 Tbsp) 90 mℓ (6 Tbsp)

Water Demi-Glace R/P (08265010) Orange zest Orange juice

Method:

1 Add the water and Demi-Glace R/P to a saucepan and mix together. 2 Bring up to a simmer while whisking. 3 Add the orange zest and juice. 4 Simmer for ± 5 - 10 minutes or until the sauce has thickened, whisking continuously. 5 Leave to stand for ± 45 minutes to allow the flavours to develop. 6 Reheat to serve.

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


CARB CONSCIOUS


CARB CONSCIOUS Reduce starches and sugary foods in your diet and focus on protein-rich foods and non-starchy vegetables. Familiarising yourself with the carbohydrate contents of food ingredients can help you reduce carbohydrates in your diet.

CHOOSE NON-STARCHY VEGETABLES Reducing fruit and starchy vegetables in your diet can greatly reduce carbohydrate intake. Most vegetables that grow above the ground are less starchy. Low-carb vegetables include: broccoli, bell peppers, cauliflower, celery, cucumber, lettuce, green beans, onions, cabbage, mushrooms, spinach and tomatoes.

LIMIT HIGH-CARB INGREDIENTS The human body requires carbohydrates to function properly, but reducing high-carb foods can result in reduced excess energy intake. High-carb foods include: bread, cereals, rice, pasta, grains, potatoes, corn, peas, legumes, fruit, juices, sweets, desserts, honey, syrups and sugar.


CARB CONSCIOUS 1. THAI GREEN CURRY

Yield: ± 3.2 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.4 kg Chicken, fillets, cubed 60 g (± 12 small) Green chillies, finely chopped 120 g (1 sachet) Chicken & Mushroom Pie R/P (08440024) 600 mℓ (2½ cups) Milk 800 mℓ (2 cans) Coconut cream 45 g (3 Tbsp) Ginger, paste 30 mℓ (2 Tbsp) Lemon juice 20 g (4 Tbsp) Fresh basil, chopped 200 g (1 large) Green pepper, thinly sliced 300 g (± 50) Green beans, halved

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the chicken and fry until lightly browned. Add the chillies and fry for ± 2 minutes. 3 Mix together the Chicken & Mushroom Pie R/P and a little of the milk to make a paste. Add the remaining milk, coconut cream, ginger paste and lemon juice and mix together. 4 Pour over the chicken and simmer for ± 15 - 20 minutes. 5 Add the basil, green pepper and green beans and simmer for a further ± 5 minutes. 6 Remove from the heat and spoon into a half insert to serve.

Chef’s Tip: Serve with cauliflower rice.

Thai Green Curry

2. COTTAGE PIE

Yield: ± 3.5 kg (Makes half insert) Cottage Pie Mince Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) 150 g (1½ medium) Carrots, diced Water 600 mℓ (2½ cups) Peas, frozen 130 g (1 cup)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 2 Add the Savoury Mince R/P, carrots and the water and bring to the boil. Reduce heat and simmer for ± 20 - 25 minutes, stirring occasionally. 3 Add the peas and cook for another ± 5 minutes. Cauliflower Mash 2.2 kg (4 medium) 90 g (6 Tbsp) 10 g (2 tsp)

Method:

Cauliflower, whole heads, cut into florets and stems Butter/Margarine Salt

4 Steam the cauliflower and drain off any excess water. 5 Add the butter/margarine and puree with a stick blender (or use a food processor) until smooth. Season with the salt. 6 Preheat an oven to 180°C. 7 Spoon the cottage pie mince into a half insert, then pipe or spoon the cauliflower mash over the top. 8 Bake for ± 10 - 15 minutes or until the cauliflower and mince are heated through. Serve.

Cottage Pie


3. MEXICAN COTTAGE PIE

Yield: ± 3.5 kg (Makes half insert) Cottage Pie Mince Oil, for frying 90 mℓ (6 Tbsp) Onion, chopped 250 g (1 large) Green pepper, chopped 150 g (1 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) Peri-Peri Marinade (07535040) 300 mℓ (1¼ cups) Water 125 mℓ (½ cup) Tomato paste 75 g (¼ cup) Tomatoes, chopped 410 g (1 can) Red kidney beans, drained and 244 g (1 can) rinsed

Method:

1 Heat the oil in a large pot and fry the onion until soft and transparent. Add the green pepper and fry for ± 2 minutes. Add the mince and fry until browned. 2 Add the Savoury Mince R/P, Peri-Peri Marinade, water, tomato paste and tomatoes. Reduce heat and simmer for ± 15 minutes, stirring occasionally. 3 Add the red kidney beans and cook for ± 5 minutes or until the beans are heated through. Mashed Butternut 1.5 kg (1½ medium) Butternut, cubed Butter/Margarine 45 g (3 Tbsp) Salt 10 g (2 tsp)

Method:

4 Steam the butternut until soft. Drain off any excess water. 5 Mash the butternut with the butter/margarine while still hot. Season with the salt. 6 Preheat an oven to 180°C. 7 Spoon the cottage pie mince into a half insert, then pipe or spoon the mashed butternut over the top. 8 Bake for ± 20 - 30 minutes or until the butternut is browned and the mince is heated through.

Mediterranean Chicken Casserole

4. MEDITERRANEAN CHICKEN CASSEROLE

Yield: ± 2.5 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 1 kg Chicken, fillets, cut into thick strips 300 g (2 medium) Onions, chopped 200 g (1 large) Green pepper, chopped 820 g (2 cans) Tomatoes, whole/plum 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 600 mℓ (2½ cups) Water 150 g (± 8 leaves) Spinach, shredded 100 g Feta cheese, crumbled

Method:

1 Preheat an oven to 160°C. 2 Heat half the oil (45 mℓ) in a large pot and brown the chicken strips. Place in a half insert. 3 Heat the remaining oil in the pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 4 Add the tomatoes, Tomato Mince Mix R/P and gradually add the water, stirring continuously, until the sauce has thickened. 5 Add the spinach. 6 Pour the sauce over the chicken in the half insert and bake for ± 20 minutes or until cooked. 7 Sprinkle with the crumbled feta cheese before serving.

Chef’s Tip: Serve with cauliflower mash. Mexican Cottage Pie


6. GEM SQUASH WITH SAVOURY MINCE Yield: ± 3.7 kg (Makes full insert) 3 kg (8 large) Gem squash 45 mℓ (3 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1 kg Beef, mince 100 g (1 sachet) Savoury Mince R/P (08437020) 200 g (2 medium) Carrots, grated 410 g (1 can) Tomatoes, chopped 50 g (3 Tbsp) Tomato paste 400 mℓ (1²/3 cups) Water 225 g (3 cups) Cheddar cheese, grated 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

Chickpea Ratatouille

5. CHICKPEA RATATOUILLE

Yield: ± 4.7 kg (Makes full insert) 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 500 g (2½ large) Red peppers, chopped 500 g (2½ large) Green peppers, chopped 500 g (2½ large) Yellow peppers, chopped 500 g (2 cans) Chickpeas, drained 500 g (5 large) Baby marrows, thinly sliced 300 g (1 medium) Aubergine, chopped 1 kg (5 large) Tomatoes, chopped 125 mℓ (½ cup) Mild Fruit Chutney (07656040) 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 1 ℓ (4 cups) Water

1 Slice each gem squash in half through the centre. Remove the seeds. Steam for ± 10 minutes or until the flesh begins to soften. Place upright in a full insert and set aside. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 3 Add the Savoury Mince R/P, carrots, tomatoes, tomato paste and the water to the mince. 4 Bring to the boil, reduce heat and simmer for ± 20 - 30 minutes, stirring occasionally. 5 Preheat an oven to 180°C. 6 Fill each gem squash with ± 120 g savoury mince and top with grated cheese. 7 Place the insert in the oven and bake for ± 20 - 25 minutes or until the squash are cooked through and the cheese is melted and browned. 8 Place in a clean insert to serve. Garnish with chopped parsley.

Variation:

MEXICAN GEM SQUASH

Add 250 mℓ (1 cup) Peri-Peri Marinade (07535040) and 244 g (1 can) drained and rinsed kidney beans to the mince.

Method:

1 Heat the oil in a pan and fry the onions until soft and transparent. Add the peppers and chickpeas and fry for ± 2 minutes. 2 Add the baby marrows and aubergine and fry for ± 2 - 4 minutes. 3 Add the tomatoes, Mild Fruit Chutney, Tomato Mince Mix R/P and water. Simmer for ± 10 minutes before serving.

Chef’s Tip: Serve with cauliflower rice.

Gem Squash with Savoury Mince


7. TOMATO SMOOR SNOEK

Yield: ± 3.4 kg (Makes half insert) 45 mℓ (3 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 50 g (3 Tbsp) Tomato paste 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 400 g (2 large) Potatoes, cooked and finely cubed 820 g (2 cans) Tomatoes, chopped 1 ℓ (4 cups) Water 200 g (1 large) Green pepper, sliced 1.2 kg Fish, snoek fillets, cooked and flaked* *If snoek has been coated and fried, remove batter and skin before flaking.

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the tomato paste and mix through. 3 Add the Tomato Mince Mix R/P, potatoes, tomatoes and half the water (500 mℓ). Bring to the boil. 4 Gradually add the remaining water as needed. 5 Add the green pepper and flaked snoek, reduce the heat and simmer for ± 10 - 15 minutes or until thickened.

Chef’s Tip: Garnish with chopped parsley or sprigs of fresh thyme.

8. LAMB & LENTIL HOTPOT

Yield: ± 2.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, sliced 300 g (2 medium) Lamb, stewing, cubed 1 kg Carrots, diced 400 g (2 large) Lentils, brown 180 g (1 cup) Water 1.25 ℓ (5 cups) Beef Stew R/P (08445024) 120 g (1 sachet) 300 g (¹/3 medium) Butternut, sliced and steamed

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the lamb, cover and cook for ± 15 - 20 minutes. 3 Add the carrots, lentils and half of the water (600 mℓ). Simmer for a further ± 20 minutes. 4 Add the Beef Stew R/P and the remaining water. Simmer for ± 10 minutes or until the sauce has thickened. 5 Preheat an oven to 180°C. 6 Spoon into a half insert and layer the cooked butternut slices on top. Bake for ± 10 minutes or until the butternut is browned and the meat is heated through.

Tomato Smoor Snoek


9. SALMON & SWEET POTATO PIE

Yield: ± 4.3 kg (Makes full insert) Salmon Filling 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 10 g (2 cloves) Garlic, crushed 150 g (1½ large) Leeks, sliced 170 g (1 sachet) White Sauce R/P (08432025) 1.25 ℓ (5 cups) Milk 20 g Garlic & Herb Sprinkle (04094010) 1.2 kg (3 cans) Salmon 150 g (1½ medium) Carrots, diced 130 g (1 cup) Peas, frozen

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the garlic and the leeks and cook over low heat until soft. 2 Mix the White Sauce R/P with the milk and Garlic & Herb Sprinkle. Pour into the pot with the onions and gently bring to a simmer, stirring continuously. 3 Add the salmon and carrots to the sauce and simmer uncovered for ± 10 - 15 minutes. 4 Add the peas and stir gently until heated through. Set aside to cool. Sweet Potato Mash 1.5 kg (5 medium) Sweet potatoes, cubed 45 g (3 Tbsp) Butter/Margarine 10 g (2 tsp) Salt

Method:

5 Add the sweet potatoes to a large pot of water. Bring to the boil and cook until soft. Drain and return to the pot over low heat. Dry cook for ± 2 - 3 minutes or until all the moisture has evaporated. 6 Add the butter/margarine and salt and mash with a potato masher until smooth. 7 Preheat an oven to 180°C. 8 Spoon the salmon filling into a full insert, then pipe or spoon the mashed sweet potato over the top. 9 Bake for ± 15 - 20 minutes or until the sweet potato and salmon are heated through.

10. THAI SWEET POTATO & TUNA PIE Yield: ± 4.7 kg (Makes full insert) Tuna Filling 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.75 ℓ (7 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025) 1.2 g (10 cans) Tuna, drained 1 kg (8½ cups) Mixed vegetables, carrots and peas, frozen 30 g Garlic & Herb Sprinkle (04094010) 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Mix together the milk and White Sauce R/P. Add to the onions and bring to a simmer, whisking continuously. 3 Add the tuna, vegetables and Garlic & Herb Sprinkle. 4 Simmer for ± 10 - 15 minutes or until thickened. Remove from heat and set aside to cool. Thai Sweet Potato Mash Sweet potatoes, cubed 1.5 kg (5 medium) Butter/Margarine 45 g (3 Tbsp) Thai-Style Sweet Chilli Sauce 60 mℓ (¼ cup) (07653040)

Method:

5 Add the sweet potatoes to a large pot of water. Bring to the boil and cook until soft. Drain and return to the pot over low heat. Dry cook for ± 2 - 3 minutes or until all the moisture has evaporated. 6 Add the butter/margarine and Thai-Style Sweet Chilli Sauce and mash with a potato masher until smooth. 7 Preheat an oven to 180°C. 8 Spoon the tuna filling into a full insert, then pipe or spoon the sweet potato mash over the top. 9 Bake for ± 15 - 20 minutes or until the sweet potato and tuna are heated through.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

Chef’s Tip: Ensure the leeks are rinsed well.

Salmon & Sweet Potato Pie


11. PORK COTTAGE PIE

Yield: ± 3.5 kg (Makes half insert) Cottage Pie Mince 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1 kg Pork, mince 100 g (1 sachet) Savoury Mince R/P (08437020) 600 mℓ (2½ cups) Water 150 g (1½ medium) Carrots, diced 130 g (1 cup) Peas, frozen

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 2 Add the Savoury Mince R/P, water and carrots. 3 Bring to the boil, reduce heat and simmer for ± 20 - 30 minutes, stirring occasionally. Add the peas. Mashed Butternut 1.8 kg (2 medium) 45 g (3 Tbsp) 10 g (2 tsp)

Butternut, cubed Butter/Margarine Salt

Method:

4 Steam the butternut until soft. Drain off any excess water. 5 Mash the butternut with the butter/margarine and salt while hot. 6 Preheat an oven to 180°C. 7 Spoon the cottage pie mince into a half insert, then pipe or spoon the mashed butternut over the top. 8 Bake for ± 15 - 20 minutes or until the butternut is browned and the mince is heated through.

Chef’s Tip: Serve with steamed green vegetables.

Sweet Chilli Beef Stir Fry

12. SWEET CHILLI BEEF STIR FRY

Yield: ± 2 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 800 g Beef, strips 30 g (2 Tbsp) Garlic & ginger paste 150 g (1½ medium) Carrots, julienned 200 g (2 small) Red onions, cut into thin wedges 150 g (± 50) Sugar snap peas/Mange tout 200 g (1 large) Red pepper, julienned 300 g (¼ medium) Cabbage, shredded 600 mℓ (2½ cups) Sweet Chilli Sauce (07651040) 90 mℓ (6 Tbsp) Soya Sauce (07615050) 40 g (4½ Tbsp) Sesame seeds, hulled 2 g (± 20) Fresh coriander, leaves

Method:

1 Heat the oil in a large wok/frying pan over medium heat and stir-fry the beef strips until browned. Add the garlic & ginger paste and fry for ± 1 minute. Remove from the wok and set aside. 2 Add the carrots to the wok and stir-fry for ± 1 minute. 3 Add the onions and stir-fry for ± 1 minute. 4 Add the sugar snap peas/mange tout, red pepper and cabbage and stir-fry for ± 1 - 2 minutes or until vegetables are tender but crisp. Do not overcook. Remove from heat. 5 Whisk together the Sweet Chilli Sauce and the soya sauce. 6 Place the sesame seeds in a dry pan. Heat for ± 2 - 3 minutes or until seeds reach a medium caramel colour. Shake the pan every ± 20 seconds to distribute evenly. 7 Add the beef and sauce to the stir-fried vegetables and toss until mixed through. 8 Sprinkle with sesame seeds, garnish with coriander leaves and serve immediately.

Chef’s Tip: Serve with cauliflower rice.


13. CHILLI CON CARNE

Yield: ± 3.1 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 250 g (1 large) Onion, chopped 150 g (1 medium) Green pepper, chopped 900 g Beef, mince 500 mℓ (2 cups) Peri-Peri Marinade (07535040) 75 g (¼ cup) Tomato paste 410 g (1 can) Tomatoes, chopped 500 mℓ (2 cups) Water 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 488 g (2 cans) Red kidney beans, drained and rinsed

Method:

1 Heat the oil in a large pot and fry the onion until soft and transparent. Add the green pepper and fry for ± 2 minutes. Add the mince and fry until browned. 2 Add the Peri-Peri Marinade, tomato paste and tomatoes. Simmer for ± 5 minutes. 3 Add the Tomato Mince Mix R/P. 4 Gradually add the water and simmer for ± 10 minutes, then add the red kidney beans. 5 Simmer for another ± 10 minutes or until the mixture has thickened. Remove from heat and serve.

14. BEEF STEW

Yield: ± 3 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, stewing, cubed 1.2 kg Water 1.25 ℓ (5 cups) Celery, chopped 200 g (4 stalks) Butternut, cubed 300 g (¹/3 medium) Carrots, diced 300 g (3 medium) Beef Stew R/P (08445024) 120 g (1 sachet) Green beans, chopped 200 g (± 30)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat, browning it quickly. 3 Add half the water (600 mℓ), cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the celery, butternut and carrots. 5 Add the Beef Stew R/P and gradually add the remaining water as needed. Cover the pot and simmer for ± 30 minutes, stirring occasionally. 6 Add the green beans and cook for another ± 10 minutes or until the meat is soft and the vegetables are tender.

Chef’s Tip: Serve with cauliflower rice or cauliflower mash.

Chilli Con Carne


15. LAMB CURRY

Yield: ± 3 kg (Makes half insert) 1.2 kg Lamb, cubed 100 g (1 sachet) Beef/Lamb Curry R/P (08450020) 20 g (4 tsp) Garlic & ginger paste 90 g (6 Tbsp) Butter 300 g (2 medium) Onions, finely grated 200 g (1 large) Tomato, chopped 300 g (3 medium) Carrots, sliced 300 g (¹/3 medium) Butternut, cubed 1 ℓ (4 cups) Water 300 g (± 50) Green beans, chopped 10 g (2 Tbsp) Fresh coriander, finely chopped

Method:

1 Marinate the lamb in the Beef/Lamb Curry R/P and garlic & ginger paste. 2 Heat the butter in a large pot and fry the onions until soft and transparent. 3 Add the meat and fry until sealed. 4 Add the tomato, carrots, butternut and half the water (500 mℓ). Cover the pot and simmer for ± 40 - 50 minutes, stirring occasionally. 5 Gradually add the remaining water as needed. 6 Add the green beans and cook for another ± 10 minutes or until the meat is cooked and the vegetables are tender. Remove from the heat and add the coriander to serve.

Chef’s Tip: Serve with cauliflower rice.

Lamb Curry

16. PILCHARD BOBOTIE

Yield: ± 3 kg (Makes half insert) Pilchard Bobotie Filling 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 1.2 kg (3 cans) Pilchards in tomato sauce 180 g (1 sachet) Bobotie R/P (08431027) 600 mℓ (2½ cups) Water 120 g (¾ cup) Raisins 160 mℓ (²/3 cups) Mild Fruit Chutney (07656040)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the Bobotie R/P and gradually add the water. Simmer for ± 5 - 10 minutes, stirring occasionally. 3 Add the pilchards. 4 Add the raisins and Mild Fruit Chutney and mix well. 5 Spoon into a half insert. Egg 300 g (6 large) 375 mℓ (1½ cups) 2 g (± 4)

Method:

Eggs Milk Bay leaves (optional)

6 Beat the eggs and milk together and pour over the pilchard filling. Decorate with bay leaves. 7 Bake for ± 20 - 30 minutes or until the egg mixture is set.


17. MEDITERRANEAN TOMATO & PILCHARD CASSEROLE

Yield: ± 2.6 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, chopped 150 g (1 medium) Green pepper, chopped 820 g (2 cans) Tomatoes, chopped 130 g (1 sachet) Spaghetti Bolognaise R/P (08430026) 100 g (± 30) Olives, black, depitted and halved 10 g (2 Tbsp) Fresh parsley, finely chopped 600 mℓ (2½ cups) Water 1.2 kg (3 cans) Pilchards in tomato sauce

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 2 Add the tomatoes and Spaghetti Bolognaise R/P. Mix well. 3 Add the olives and parsley and gradually add the water. 4 Stir continuously until the sauce thickens. 5 Add the pilchards and simmer for ± 5 minutes or until the pilchards are heated through.

Chef’s Tip: Garnish with 100 g crumbled feta cheese.

18. CHAKALAKA PILCHARDS

Yield: ± 2.7 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 100 g (1 small) Green pepper, chopped 100 g (1 small) Red pepper, chopped 100 g (1 sachet) Chakalaka Base R/P (08556030) 1 ℓ (4 cups) Water 410 g (1 can) Tomatoes, chopped 1.2 kg (3 cans) Pilchards in tomato sauce

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the Chakalaka Base R/P and half the water (500 mℓ). 3 Add the tomatoes and gradually add the remaining water. 4 Simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Add the pilchards and simmer for ± 5 minutes or until the pilchards are heated through.

Mediterranean Tomato & Pilchard Casserole

19. TOMATO & ONION PILCHARDS

Yield: ± 2.6 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, sliced 50 g (3 Tbsp) Tomato paste 100 g (1 sachet) Tomato & Onion Base R/P (08557030) 1 ℓ (4 cups) Water 410 g (1 can) Tomatoes, chopped 1.2 kg (3 cans) Pilchards in tomato sauce

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the tomato paste, Tomato & Onion Base R/P and half the water (500 mℓ). 3 Add the tomatoes and gradually add the remaining water. 4 Simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Add the pilchards and simmer for ± 5 minutes or until the pilchards are heated through.

Chef’s Tip: Serve with cauliflower mash.


21. CAULIFLOWER MASH

Yield: ± 2.8 kg (Makes half insert) Cauliflower, whole heads, cut into 3 kg (5 medium) florets and stems Butter/Margarine 160 g (²/3 cup) Salt 10 g (2 tsp)

Method:

Tuna Balls in Tomato Sauce

20. TUNA BALLS IN TOMATO SAUCE

Yield: ± 2.8 kg (Makes half insert) Tuna Balls Potato, cubed 200 g (1 large) Oil, for frying 60 mℓ (¼ cup) Onions, chopped 300 g (2 medium) Tuna, drained 480 g (4 cans) Fish/Chicken Cake R/P (08141030) 150 g (1 sachet) Fresh parsley, finely chopped 10 g (2 Tbsp) Cake flour, for dusting 50 g (¹/3 cup)

Method:

1 Add the potato to a pot of water. Bring to the boil and cook until soft. Drain and dry cook until all the moisture has evaporated. Mash and set aside. 2 Heat half the oil (30 mℓ) in a pan and fry the onions until soft and transparent. 3 Mix together the tuna, onions, Fish/Chicken Cake R/P, parsley and mashed potato. 4 Mould the tuna mixture into ± 40 small balls (± 30 g/ 1 heaped tablespoon each) and dust with flour so they do not stick to the board. 5 Preheat the remaining oil in a pan and fry the tuna balls until golden brown. Tomato Sauce 90 mℓ (6 Tbsp) 400 g (4 small) 130 g (1 sachet) 1 ℓ (4 cups) 820 g (2 cans) 50 g (3 Tbsp)

1 Steam the cauliflower and drain off any excess water. 2 Add the butter/margarine and puree with a stick blender (or use a food processor) until smooth. Season with the salt. 3 Spoon into a half insert to serve.

22. CAULIFLOWER RICE

Yield: ± 2.8 kg (Makes half insert) 3 kg (5 medium) Cauliflower, whole heads, cut into florets and stems 90 g (6 Tbsp) Butter/Margarine 10 g (2 tsp) Salt

Method:

1 Using the pulse function, process the cauliflower in batches in a food processor until each batch resembles grains of rice. Be careful not to over process. 2 Melt the butter/margarine in a large pot and add the cauliflower. Sauté over medium heat for ± 5 - 10 minutes or until the cauliflower grains are tender, but not too soft. Season with the salt. 3 Remove from the heat and spoon into a half insert to serve.

Oil, for frying Onions, finely chopped Spaghetti Bolognaise R/P (08430026) Water Tomatoes, chopped Tomato paste

Method:

6 Heat the oil in a large pot and fry the onions until soft and transparent. 7 Add the Spaghetti Bolognaise R/P and gradually add the water. Stir continuously until the mixture boils. Stir in the tomatoes and tomato paste. 8 Reduce heat and simmer for ± 20 - 30 minutes, stirring occasionally, until the sauce has thickened. 9 Pour the tomato sauce over the cooked tuna balls and mix through.

Cauliflower Rice

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


LIVE WELL â„¢ RANGE


LIVE WELL RANGE™

Deli Spices’ team of researchers have developed a range of recipes offering a variety of vegetarian/flexitarian* and 50% reduced meat options using Textured Vegetable Concentrate (TVC ® ). TVC® is derived from soya beans. The protein is extracted to create a textured product. There are many health benefits associated with using TVC ® : • High in fibre and protein • Low in saturated fat • Free from cholesterol and lactose • Good source of Omega-3 fatty acids • May reduce the risk of coronary heart disease Simply soak the Live Well Range™ R/P in the allocated water for ± 30 minutes to hydrate before cooking. *Consumers who have adopted a flexible attitude to their meat intake. Meat is not eliminated entirely, but meatless meals are eaten once a week or more.


LIVE WELL RANGE

1. REDUCED MEAT SAVOURY MINCE

Yield: ± 2.1 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Savoury Base R/P (08228030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 600 g Beef, mince 35 g (2 Tbsp) Tomato paste 250 mℓ (1 cup) Water 200 g (2 medium) Carrots, finely diced 200 g (1½ cups) Peas, frozen

Method:

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. Add the tomato paste. 3 Add the soaked Live Well Range™ Savoury Base R/P. 4 Gradually add the water, stirring continuously, until the mixture boils. 5 Add the carrots and simmer for ± 10 minutes. 6 Reduce the heat, add the peas and simmer for ± 5 - 10 minutes, stirring occasionally, until the sauce has thickened.

Variation:

MINCE FILLED BAKED POTATOES

Use Live Well Range™ Reduced Meat Savoury Mince as a filling for baked potatoes.

2. REDUCED MEAT CURRY MINCE

Yield: ± 2.7 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Curry Base R/P (08229030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 600 g Beef, mince 450 g (3 medium) Potatoes, finely cubed 300 g (3 medium) Carrots, finely diced 400 mℓ (1²/3 cups) Water

Method:

1 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 3 Add the potatoes and carrots. 4 Gradually add the water and simmer for ± 20 - 30 minutes, stirring occasionally, until the potatoes and carrots are tender. 5 Add the soaked Live Well Range™ Curry Base R/P. 6 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

Variation:

VETKOEK WITH CURRY MINCE

Use Live Well Range™ Reduced Meat Curry Mince as a vetkoek filling.

Variation:

CURRY MINCE FILLED BAKED POTATOES Use Live Well Range™ Reduced Meat Curry Mince as a filling for baked potatoes.

3. VEGETARIAN/FLEXITARIAN CURRY MINCE

Yield: ± 2.6 kg (Makes half insert) Live Well Range™ Curry Base 200 g (1 packet) R/P (08229030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 500 g (2 large) Potatoes, finely cubed 450 g (3 medium) Carrots, finely diced 400 g (2 large) Water 400 mℓ (1²/3 cups) Mild Fruit Chutney (07656040) 45 mℓ (3 Tbsp) 200 g (¹/5 medium) Butternut, grated

Method:

1 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Add the potatoes and carrots. 4 Gradually add the water and simmer for ± 20 - 30 minutes, stirring occasionally, until the potatoes and carrots are tender. 5 Add the soaked Live Well Range™ Curry Base R/P, Mild Fruit Chutney and grated butternut. 6 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

Each red Live Well Range™ R/P packet contains TVC ®and a transparent spice sachet. Cut a slit/ opening into the top corner of the sachet and empty the contents of the red bag and sachet into a large bowl. Do not cut off the corner of the sachet to prevent any plastic falling into the food.


4. REDUCED MEAT CHAKALAKA MINCE Yield: ± 2.3 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Chakalaka Base R/P (08236030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 150 g (1 medium) Green pepper, chopped 150 g (1 medium) Red pepper, chopped 600 g Beef, mince 410 g (1 can) Tomatoes, chopped 190 mℓ (¾ cup) Water

Method:

1 In a large bowl soak the Live Well Range™ Chakalaka Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. Add the mince and cook until browned, then add the tomatoes. 3 Add the soaked Live Well Range™ Chakalaka Base R/P. 4 Gradually add the water, stirring continuously, until the mixture boils. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

Variation:

VETKOEK WITH CHAKALAKA MINCE

Use Live Well Range™ Reduced Meat Chakalaka Mince as a vetkoek filling.

Variation:

CHAKALAKA MINCE FILLED BAKED POTATOES

Use Live Well Range™ Reduced Meat Chakalaka Mince as a filling for baked potatoes.

5. VEGETARIAN/FLEXITARIAN CHAKALAKA MINCE

Yield: ± 2.1 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Chakalaka Base R/P (08236030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 150 g (1 medium) Green pepper, chopped 150 g (1 medium) Red pepper, chopped 410 g (1 can) Tomatoes, chopped 300 g Vegetables (carrots/butternut/ sweet potatoes), grated 190 mℓ (¾ cups) Water

Method:

1 In a large bowl soak the Live Well Range™ Chakalaka Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes, then add the tomatoes. 3 Add the soaked Live Well Range™ Chakalaka Base R/P and the grated vegetables. 4 Gradually add the water, stirring continuously, until the mixture boils. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

6. REDUCED MEAT CHILLI CON CARNE

Yield: ± 2.8 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Tomato, Onion & Herb Base R/P (08230030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 250 g (1 large) Onion, chopped 150 g (1 medium) Green pepper, chopped 450 g Beef, mince 500 mℓ (2 cups) Peri-Peri Marinade (07535040) 75 g (4 Tbsp) Tomato paste 410 g (1 can) Tomatoes, chopped 250 mℓ (1 cup) Water 488 g (2 cans) Red kidney beans, drained and rinsed

Method:

1 In a large bowl soak the Live Well Range™ Tomato, Onion & Herb Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onion until soft and transparent. Add the green pepper and fry for ± 2 minutes. Add the mince and cook until browned. 3 Add the Peri-Peri Marinade, tomato paste and tomatoes. Simmer for ± 5 minutes. 4 Gradually add the water and simmer for ± 15 - 20 minutes. Add the red kidney beans. 5 Add the soaked Live Well Range™ Tomato, Onion & Herb Base R/P. 6 Reduce heat and simmer for ± 15 - 20 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and serve.

Variation:

MEXICAN TACOS/TORTILLAS

Use Live Well Range™ Reduced Meat Chilli Con Carne as a filling for tacos and tortillas.


Reduced Meat Cottage Pie

7. REDUCED MEAT COTTAGE PIE

Yield: ± 3.9 kg (Makes half insert) Reduced Meat Cottage Pie Mince 200 g (1 packet) Live Well Range™ Savoury Base R/P (08228030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 600 g Beef, mince 35 g (2 Tbsp) Tomato paste 250 mℓ (1 cup) Water 200 g (2 medium) Carrots, finely diced 200 g (1½ cups) Peas, frozen

Method:

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. Add the tomato paste. 3 Add the soaked Live Well Range™ Savoury Base R/P. 4 Gradually add the water, stirring continuously, until the mixture boils. 5 Add the carrots and simmer for ± 10 minutes. 6 Reduce the heat, add the peas and simmer for ± 5 - 10 minutes, stirring occasionally, until the sauce has thickened. Mashed Potato 1.8 kg (9 large) 190 mℓ (¾ cup) 45 g (3 Tbsp) 10 g (2 tsp)

Potatoes, cubed Milk Butter/Margarine Salt

Method:

7 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain. 8 Mash the potatoes with the milk and butter/margarine while still hot. Season with the salt. 9 Preheat an oven to 180°C. 10 Spoon the reduced meat cottage pie mince mixture into a half insert, then spoon or pipe the mashed potato over the top. 11 Bake for ± 15 minutes or until the potato is golden brown. 12 Allow to stand for ± 10 minutes before serving.

Variation:

HOT POT PIE

Replace the mashed potato topping with 1 cm thick deep-fried potato slices. Deep-fry the potato slices, layer on top of the mince mixture and bake in the oven for ± 10 minutes before serving.

8. VEGETARIAN/FLEXITARIAN COTTAGE PIE

Yield: ± 3.8 kg (Makes half insert) Vegetarian/Flexitarian Cottage Pie Mince 200 g (1 packet) Live Well Range™ Savoury Base R/P (08228030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 300 g (¹/3 medium) Butternut, grated 250 mℓ (1 cup) Water 200 g (2 medium) Carrots, finely diced 200 g (1½ cups) Peas, frozen

Method:

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Add the soaked Live Well Range™ Savoury Base R/P and butternut. 4 Gradually add the water, stirring continuously, until the mixture boils. 5 Add the carrots and simmer for ± 10 minutes. 6 Reduce the heat, add the peas and simmer for ± 5 - 10 minutes, stirring occasionally, until the sauce has thickened. Mashed Potato 1.8 kg (9 large) 190 mℓ (¾ cup) 45 g (3 Tbsp) 10 g (2 tsp)

Method:

Potatoes, cubed Milk Butter/Margarine Salt

7 Add the potatoes to a large pot of water. Bring to the boil and cook until soft. Drain. 8 Mash the potatoes with the milk and butter/margarine while still hot. Season with the salt. 9 Preheat an oven to 180°C. 10 Spoon the vegetarian/flexitarian cottage pie mince mixture into a half insert, then spoon or pipe the mashed potato over the top. 11 Bake for ± 15 minutes or until the potato is golden brown. 12 Allow to stand for ± 10 minutes before serving.


9. REDUCED MEAT MEXICAN COTTAGE PIE

Method:

Method:

Egg Mixture 300 g (6 large) 375 mℓ (1½ cups)

Yield: ± 4 kg (Makes half insert) Reduced Meat Mexican Cottage Pie Mince 200 g (1 packet) Live Well Range™ Savoury Base R/P (08228030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 250 g (1 large) Onion, chopped 150 g (1 medium) Green pepper, chopped 500 g Beef, mince 300 mℓ (1¼ cups) Peri-Peri Marinade (07535040) 75 g (4 Tbsp) Tomato paste 410 g (1 can) Tomatoes, chopped 244 g (1 can) Red kidney beans, drained and rinsed

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onion until soft and transparent. Add the green pepper and fry for ± 2 minutes. Add the mince and cook until browned. 3 Add the soaked Live Well Range™ Savoury Base R/P, Peri-Peri Marinade, tomato paste and tomatoes. Simmer for ± 15 minutes. 4 Add the red kidney beans and cook for ± 10 minutes or until the beans are heated through. Mashed Butternut 1.5 kg (1½ medium) Butternut, cubed 45 g (3 Tbsp) Butter/Margarine 10 g (2 tsp) Salt

Method:

5 Steam the butternut until soft. Drain off any excess water. 6 Mash the butternut with the butter/margarine while still hot. Season with the salt. 7 Preheat an oven to 180°C. 8 Spoon the reduced meat mexican cottage pie mince mixture into a half insert, then pipe or spoon the mashed butternut over the top. 9 Bake for ± 20 - 30 minutes or until the butternut is golden brown and the mince is heated through. 10 Allow to stand for ± 10 minutes before serving.

10. REDUCED MEAT BOBOTIE

Yield: ± 2.4 kg (Makes half insert) Reduced Meat Bobotie Mince 200 g (1 packet) Live Well Range™ Curry Base R/P (08229030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, finely chopped 600 g Beef, mince 85 g (½ cup) Raisins 125 mℓ (½ cup) Mild Fruit Chutney (07656040)

1 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 3 Add the soaked Live Well Range™ Curry Base R/P and mix in the raisins and Mild Fruit Chutney. Stir continuously until the mixture boils. 4 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Spoon into a half insert. 6 Preheat an oven to 180°C. Eggs Milk

Method:

7 Beat the eggs and milk together and pour over the meat mixture. 8 Bake for ± 10 - 15 minutes or until the egg custard is set before serving.

11. VEGETARIAN/FLEXITARIAN BOBOTIE Yield: ± 2.3 kg (Makes half insert) Vegetarian/Flexitarian Bobotie Mince Live Well Range™ Curry Base 200 g (1 packet) R/P (08229030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 500 g (2 large) Raisins 85 g (½ cup) Mild Fruit Chutney (07656040) 125 mℓ (½ cup) Carrots, grated 200 g (2 medium) Apple, grated 100 g (1 small)

Method:

1 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Add the soaked Live Well Range™ Curry Base R/P and mix in the raisins and Mild Fruit Chutney. 4 Add the grated carrots and apple and stir continuously until the mixture boils. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 6 Spoon into a half insert. 7 Preheat an oven to 180°C. Egg Mixture 300 g (6 large) 375 mℓ (1½ cups)

Method:

Eggs Milk

8 Beat the eggs and milk together and pour over the meat mixture. 9 Bake for ± 10 - 15 minutes or until the egg custard is set before serving.


12. REDUCED MEAT MOUSSAKA

Yield: ± 4.5 kg (Makes full insert) Reduced Meat Moussaka Mince Filling 200 g (1 packet) Live Well Range™ Tomato, Onion & Herb Base R/P (08230030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 150 g (1 medium) Onion, chopped 150 g (1 medium) Red pepper, chopped 500 g Beef, mince 115 g (½ cup) Tomato puree 410 g (1 can) Tomatoes, chopped 125 mℓ (½ cup) Water 10 g (2 Tbsp) Fresh parsley, finely chopped

9 Pour the white sauce over the top and sprinkle with the cheese. 10 Bake for ± 30 - 40 minutes or until golden brown. Allow to stand for ± 10 minutes before cutting into squares to serve.

Method:

1 In a large bowl soak the Live Well Range™ Tomato, Onion & Herb Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onion until soft and transparent. Add the red pepper and fry for ± 2 minutes. Add the mince and cook until browned. 3 Add the tomato puree, tomatoes and water and simmer for ± 10 - 15 minutes. 4 Add the soaked Live Well Range™ Tomato, Onion & Herb Base R/P and parsley and simmer until the sauce has thickened. Set aside. Aubergine 1 kg (4 medium) 125 mℓ (½ cup)

Aubergines, sliced Oil

Method:

5 Brush the aubergine slices with the oil and place on a wire rack in an insert in the oven. Grill for ± 10 minutes or until golden brown. Set aside and leave to cool. White Sauce 1.5 ℓ (6 cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

6 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and gradually bring to a simmer, whisking continuously, until thickened. Remove from heat. Topping 100 g (1¹/3 cups)

Method:

Cheese, cheddar and mozzarella, grated

7 Preheat an oven to 180°C. 8 Layer half of the aubergine slices onto the bottom of an insert. Spoon half of the reduced meat moussaka mince filling on top. Repeat the process to have 2 aubergine and moussaka mince layers.

Reduced Meat Moussaka


13. REDUCED MEAT BAKED BOBOTIE PANCAKES Yield: ± 4.4 kg (Makes full insert) Pancakes Master Sweet Batter R/P 500 g (1 sachet) (08169050) Milk 375 mℓ (1½ cups) Water 500 mℓ (2 cups) Oil 80 mℓ (¹/3 cup)

10 Spoon the reduced meat bobotie filling into the pancakes and roll to enclose the filling. 11 Preheat an oven to 180°C. 12 Spread a thin layer of white sauce on the bottom of an insert, followed by a layer of filled pancakes, another layer of white sauce and the second layer of pancakes. Pour the remaining white sauce over the top. 13 Bake for ± 20 minutes or until golden brown.

Method:

1 Whisk the Master Sweet Batter R/P with the milk, water and oil until smooth and lump free. Decant into a pouring jug and allow to rest for ± 10 minutes. 2 Heat a 24 cm non-stick pancake pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Slowly pour ¼ cup (80 g) batter into the centre of the pan tilting the pan in a circular motion in order to coat the bottom of the pan evenly. 4 Cook the pancake for ± 1 - 2 minutes or until the bottom just starts to turn golden brown. Loosen the edges with a plastic spatula and gently flip the pancake to cook on the other side. Make sure the pancake is flat against the pan with no folds. Cook for ± 1 minute before removing. Repeat the process with the remaining batter (± 18 pancakes), greasing the pan between each pancake. White Sauce 1.5 ℓ (6 cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

5 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until thickened. Remove from the heat. Reduced Meat Bobotie Filling Live Well Range™ Curry Base 200 g (1 packet) R/P (08229030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Beef, mince 600 g Raisins 85 g (½ cup) Mild Fruit Chutney (07656040) 125 mℓ (½ cup)

Method:

6 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 7 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 8 Add the soaked Live Well Range™ Curry Base R/P and mix in the raisins and Mild Fruit Chutney. Stir continuously until the mixture boils. 9 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. Reduced Meat Lasagne


14. REDUCED MEAT LASAGNE

Yield: ± 4.2 kg (Makes half insert) Reduced Meat Lasagne Mince Live Well Range™ Tomato, Onion 200 g (1 packet) & Herb Base R/P (08230030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 200 g (2 small) Green pepper, chopped 150 g (1 medium) Beef, mince 600 g Tomatoes, chopped 820 g (2 cans) Tomato paste 160 g (²/3 cup)

Method:

1 In a large bowl soak the Live Well Range™ Tomato, Onion & Herb Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. Add the mince and cook until browned. 3 Add the tomatoes and tomato paste, stirring continuously, until the mixture boils. 4 Add the soaked Live Well Range™ Tomato, Onion & Herb Base R/P. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. Set aside. White Sauce 1.75 ℓ (7 cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

6 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. Remove from the heat. Lasagne Make-up 250 g 100 g (1¹/3 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella, grated

7 Preheat an oven to 180°C. 8 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Add half of the reduced meat lasagne mince and top with a layer of lasagne sheets. Repeat the process to have 2 mince and 3 pasta layers. Pour the remaining white sauce over the top. 9 Sprinkle the grated cheese on top and bake for ± 30 - 40 minutes or until golden brown. 10 Allow to stand for ± 10 minutes, cut into squares and serve.

Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.

15. VEGETARIAN/FLEXITARIAN LASAGNE

Yield: ± 3.5 kg (Makes half insert) Vegetarian/Flexitarian Lasagne Mince Live Well Range™ Tomato, Onion 200 g (1 packet) & Herb Base R/P (08230030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Green pepper, chopped 150 g (1 medium) Tomatoes, chopped 410 g (1 can) Tomato paste 160 g (²/3 cup) Carrots, grated 300 g (3 medium)

Method:

1 In a large bowl soak the Live Well Range™ Tomato, Onion & Herb Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 3 Add the tomatoes, tomato paste and carrots, stirring continuously until the mixture boils. 4 Add the soaked Live Well Range™ Tomato, Onion & Herb Base R/P. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. Set aside. White Sauce 1.75 ℓ (7 cups) 170 g (1 sachet)

Milk White Sauce R/P (08432025)

Method:

6 Mix together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. Remove from the heat. Lasagne Make-up 250 g 100 g (1¹/3 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella, grated

7 Preheat an oven to 180°C. 8 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Add half of the vegetarian/flexitarian lasagne mince and top with a layer of lasagne sheets. Repeat the process to have 2 mince and 3 pasta layers. Pour the remaining white sauce over the top. 9 Sprinkle the grated cheese on top and bake for ± 30 - 40 minutes or until golden brown. 10 Allow to stand for ± 10 minutes, cut into squares and serve.


16. REDUCED MEAT SPAGHETTI BOLOGNAISE

17. VEGETARIAN/FLEXITARIAN SPAGHETTI BOLOGNAISE

Method:

Method:

Yield: ± 3.6 kg (Makes half insert) Reduced Meat Bolognaise Mince Sauce 200 g (1 packet) Live Well Range™ Tomato, Onion & Herb Base R/P (08230030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 600 g Beef, mince 820 g (2 cans) Tomatoes, chopped 115 g (½ cup) Tomato paste 125 mℓ (½ cup) Water

1 In a large bowl soak the Live Well Range™ Tomato, Onion & Herb Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 3 Stir in the tomatoes and tomato paste. Add the water, stirring continuously, until the mixture boils. 4 Add the soaked Live Well Range™ Tomato, Onion & Herb Base R/P. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. Set aside. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Salt Pasta, spaghetti Oil

Method:

6 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 7 Serve the reduced meat bolognaise mince sauce with the spaghetti. Serve hot.

Reduced Meat Spaghetti Bolognaise

Yield: ± 3.4 kg (Makes half insert) Vegetarian/Flexitarian Bolognaise Mince 200 g (1 packet) Live Well Range™ Tomato, Onion & Herb Base R/P (08230030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 300 g (3 medium) Carrots, grated 820 g (2 cans) Tomatoes, chopped 115 g (½ cup) Tomato paste 125 mℓ (½ cup) Water

1 In a large bowl soak the Live Well Range™ Tomato, Onion & Herb Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. 3 Add the carrots and tomatoes. Stir in the tomato paste. Add the water, stirring continuously, until the mixture boils. 4 Add the soaked Live Well Range™ Tomato, Onion & Herb Base R/P. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. Pasta 10 g (2 tsp) 500 g (1 packet) 45 mℓ (3 Tbsp)

Method:

Salt Pasta, spaghetti Oil

6 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 7 Serve the vegetarian/flexitarian bolognaise mince sauce with the spaghetti. Serve hot.


18. REDUCED MEAT CHAKALAKA MACARONI BAKE Yield: ± 4.8 kg (Makes full insert) Pasta 5 g (1 tsp) Salt 300 g Pasta, macaroni 30 mℓ (2 Tbsp) Oil

Variation:

MACARONI BAKE WITH TOMATO MINCE Replace the Live Well Range™ Chakalaka Base R/P with the Live Well Range™ Tomato, Onion & Herb Base R/P (08230030).

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Reduced Meat Chakalaka Mince 200 g (1 packet) Live Well Range™ Chakalaka Base R/P (08236030) 600 mℓ (2½ cups) Water, for soaking 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 150 g (1 medium) Green pepper, chopped 150 g (1 medium) Red pepper, chopped 600 g Beef, mince 410 g (1 can) Tomatoes, chopped 50 g (3 Tbsp) Tomato paste 190 mℓ (¾ cup) Water

Method:

2 In a large bowl soak the Live Well Range™ Chakalaka Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 3 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. Add the beef mince and cook until browned, then add the tomatoes and tomato paste. 4 Add the soaked Live Well Range™ Chakalaka Base R/P. 5 Gradually add the water. Stir continuously until the mixture boils. 6 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 7 Mix together the pasta and reduced meat chakalaka mince mixture and spoon into an insert. Cheese Sauce 1.75 ℓ (7 cups) 180 g (1 sachet)

Milk Cheese Sauce R/P (08460027)

Method:

8 Preheat an oven to 180°C. 9 Mix together the milk and Cheese Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, whisking continuously, until the sauce has thickened. Topping 100 g (1¹/3 cups)

Cheddar cheese, grated

10 Pour the cheese sauce over the pasta mixture and sprinkle the cheese on top. 11 Bake in the oven for ± 20 minutes or until golden brown.

Reduced Meat Chakalaka Macaroni Bake


19. REDUCED MEAT LINGUINE & MEATBALLS IN TOMATO SAUCE Yield: ± 3.9 kg (Makes half insert) Pasta 10 g (2 tsp) Salt 400 g Pasta, linguine 45 g (3 Tbsp) Oil

Method:

1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. Reduced Meat Meatballs 300 g (1 packet) Live Well Range™ Savoury Meatball R/P (08231030) 900 mℓ (3½ cups) Water, for soaking 400 g (4 small) Onions, grated 800 g Beef, mince 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

2 In a large bowl soak the Live Well Range™ Savoury Meatball R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 3 Mix together the onions, beef mince, parsley and soaked Live Well Range™ Savoury Meatball R/P in a bowl. 4 Roll the reduced meat meatball mixture into ± 48 balls (± 50 g/two heaped tablespoons each). 5 Preheat an oven to 180°C. 6 Place the meatballs on an oiled insert and cook for ± 15 - 20 minutes or until browned.

Tomato Sauce 45 mℓ (3 Tbsp) 100 g (1 small) 65 g (½ sachet) 500 mℓ (2 cups) 410 g (1 can) 50 g (3 Tbsp)

Oil, for frying Onion, finely chopped Spaghetti Bolognaise R/P (08228026) Water Tomatoes, chopped Tomato paste

Method:

7 Heat the oil in a large pot and fry the onions until soft and transparent. 8 Add Spaghetti Bolognaise R/P and gradually add the water. Stir continuously until the mixture boils. Stir in the tomatoes and tomato paste. 9 Reduce heat and simmer for ± 30 - 40 minutes, stirring occasionally, until sauce has thickened. 10 Pour the tomato sauce over the cooked meatballs and linguine and mix through.

Chef’s Tip: Top with freshly grated parmesan cheese and fresh basil leaves to serve.

20. REDUCED MEAT SAVOURY MEATBALLS IN BROWN GRAVY

Yield: ± 2.9 kg (Makes ± 48) Reduced Meat Savoury Meatballs Live Well Range™ Savoury 300 g (1 packet) Meatball R/P (08231030) Water, for soaking 900 mℓ (3½ cups) Onions, grated 400 g (4 small) Beef, mince 800 g Fresh parsley, finely chopped 10 g (2 Tbsp)

Method:

1 In a large bowl soak the Live Well Range™ Savoury Meatball R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Mix together the onions, mince, parsley and soaked Live Well Range™ Savoury Meatball R/P in a bowl. 3 Roll the reduced meat savoury meatball mixture into ± 48 balls (± 50 g/2 heaped tablespoons each). 4 Preheat an oven to 180°C. 5 Place the meatballs on an oiled insert and cook for ± 15 - 20 minutes or until browned. Brown Gravy 1 ℓ (4 cups) 90 g (1 sachet)

Method:

Water Brown Gravy Sauce R/P (08452027)

6 Mix together the water and Brown Gravy Sauce R/P in a saucepan. Bring to the boil over medium heat, stirring continuously. 7 Simmer for ± 5 minutes or until the gravy has thickened. 8 Pour over the meatballs to serve. Reduced Meat Linguine & Meatballs in Tomato Sauce


21. REDUCED MEAT GEM SQUASH WITH SAVOURY MINCE Yield: ± 3.8 kg (Makes 16) 200 g (1 packet) Live Well Range™ Savoury Base R/P (08228030) 600 mℓ (2½ cups) Water, for soaking 3 kg (8 large) Gem squash 45 mℓ (3 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 500 g Beef, mince 200 g (2 medium) Carrots, grated 410 g (1 can) Tomatoes, chopped 50 g (3 Tbsp) Tomato paste 250 mℓ (1 cup) Water 225 g (2¼ cups) Cheddar cheese, grated 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Slice each gem squash in half through the centre. Remove the seeds. Place upright in a full insert and steam for ± 10 minutes or until the flesh begins to soften. 3 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 4 Add the carrots, tomatoes, tomato paste and the water. 5 Bring the mixture to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally. Add the soaked Live Well Range™ Savoury Base R/P and cook for a further ± 5 - 10 minutes. 6 Preheat an oven to 180°C. 7 Fill each gem squash half with ± 120 g savoury mince and top with grated cheese. 8 Place the insert in the oven and bake for ± 20 minutes or until the squash is cooked through and the cheese has melted and browned. 9 Place into a clean insert and garnish with chopped parsley to serve.

Variation:

TOMATO MINCE FILLED GEM SQUASH Replace Live Well Range™ Savoury Base R/P with Live Well Range™ Tomato, Onion & Herb Base R/P (08230030).

Variation:

CURRY MINCE FILLED GEM SQUASH

Replace Live Well Range™ Savoury Base R/P with Live Well Range™ Curry Base R/P (08229030).

Variation:

CHAKALAKA MINCE FILLED GEM SQUASH Replace Live Well Range™ Savoury Base R/P with Live Well Range™ Chakalaka Base R/P (082360030).

Reduced Meat Homestyle Burgers

22. REDUCED MEAT HOMESTYLE BURGERS

Yield: ± 2.3 kg (Makes 8 burgers) Live Well Range™ Savoury 300 g (1 packet) Meatball R/P (08231030) Water, for soaking 500 mℓ (2 cups) Oil, for frying 30 mℓ (2 Tbsp) Onion, finely chopped 50 g (½ small) Beef, mince 500 g Burger buns 720 g (8) Mayonnaise 125 mℓ (½ cup) Red onion, sliced into rings 50 g (½ small) 180 g (1½ medium) Tomatoes, sliced Gherkins, sliced 100 g (2 large) Barbeque Marinade (07531040) 250 g (1 cup) Lettuce 80 g

Method:

1 In a large bowl soak the Live Well Range™ Savoury Meatball R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onion until soft and transparent. Set aside to cool. 3 In a large bowl add the mince, onion and soaked Live Well Range™ Savoury Meatball R/P and mix together. 4 Leave the mixture to rest in the refrigerator for ± 15 - 20 minutes. 5 Form into 8 burger patties (± 160 g each). Grill or pan fry until cooked. 6 Assemble the burgers by layering each burger bun base with mayonnaise, two red onion rings, a cooked burger patty, a tomato slice, three gherkin slices, ± 30 mℓ (2 Tbsp) of Barbeque Marinade, lettuce and lastly the top of the burger bun. Repeat for the remaining burger patties.


23. REDUCED MEAT SAVOURY MINCE QUICHE (CRUSTLESS)

Yield: ± 3 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Savoury Base R/P (08228030) 600 mℓ (2½ cups) Water, for soaking 170 g (1 sachet) White Sauce R/P (08432025) 1 ℓ (4 cups) Milk 450 g (9 large) Eggs, beaten 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, finely chopped 400 g Beef, mince 200 g (1 large) Carrot, grated 200 g (1 large) Tomato, chopped 150 g (2 cups) Cheese, cheddar and mozzarella, grated 10 g (2 Tbsp) Fresh parsley, finely chopped

Method:

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Mix together White Sauce R/P and milk until lump free and mix in the eggs. Do not cook, set aside. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 5 Add the soaked Live Well Range™ Savoury Base R/P, carrot and tomato. 6 Cook for ± 10 - 15 minutes, stirring frequently. Set aside and leave to cool. 7 Preheat an oven to 180°C. 8 Spoon the reduced meat savoury mince on the base of the greased half insert. 9 Pour the egg mixture over the mince and mix slightly into the mince mixture. Sprinkle the cheese and parsley over the top. 10 Cover the insert with foil and bake for ± 30 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes or until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Chef’s Tip: The above fillings can be used with a shortcrust pastry base or a bought pastry shell (see Quiches & Pies Category). Adjust the filling and egg mixture accordingly. Do not overfill.

24. REDUCED MEAT BOBOTIE QUICHE (CRUSTLESS)

Yield: ± 2.7 kg (Makes half insert) 200 g (1 packet) Live Well Range™ Curry Base R/P (08229030) 600 mℓ (2½ cups) Water, for soaking 170 g (1 sachet) White Sauce R/P (08432025) 1 ℓ (4 cups) Milk 450 g (9 large) Eggs, beaten 90 mℓ (6 Tbsp) Oil, for frying 200 g (2 small) Onions, finely chopped 400 g Beef, mince 45 g (¼ cup) Raisins 190 mℓ (¾ cup) Mild Fruit Chutney (07656040)

Method:

1 In a large bowl soak the Live Well Range™ Curry Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Mix together White Sauce R/P and milk until lump free and mix in the eggs. Do not cook, set aside. 3 Grease a half insert with oil or non-stick spray. 4 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 5 Add the soaked Live Well Range™ Curry Base R/P and mix in the raisins and Mild Fruit Chutney. 6 Cook for ± 10 - 15 minutes, stirring frequently. Set aside and leave to cool. 7 Preheat an oven to 180°C. 8 Spoon the reduced meat bobotie mince mixture on the base of the greased half insert. 9 Pour the egg mixture over the bobotie and mix slightly into the mince mixture. 10 Cover the insert with foil and bake for ± 30 minutes. Carefully remove the foil and continue cooking for an additional ± 10 minutes until the quiche is lightly browned and set. Remove from the oven and leave to stand for ± 30 minutes before slicing.

Chef’s Tip: To make individual quiches, grease muffin pan cups with oil or non-stick spray and half fill each cup with cooked quiche filling. Pour the egg mixture over the filling until the cups are just below full. Top with grated cheese and bake at 180°C for ± 15 - 20 minutes or until set. Allow to stand for ± 10 minutes before removing carefully using a knife.


25. REDUCED MEAT MEATLOAF Yield: ± 2.1 kg 300 g (1 packet) 750 mℓ (3 cups) 1 kg 200 g (2 small) 125 mℓ (½ cup) 5 g (1 Tbsp) 50 g (3 Tbsp) 50 g (1 cup)

Live Well Range™ Savoury Meatball R/P (08231030) Water, for soaking Beef, mince Onions, finely chopped Milk English mustard powder Tomato paste Bread crumbs, fresh

Method:

1 In a large bowl soak the Live Well Range™ Savoury Meatball R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Preheat an oven to 180°C. 3 Mix together the mince, onions, milk, mustard powder and tomato paste. 4 Add the soaked Live Well Range™ Savoury Meatball R/P and breadcrumbs and mix through. 5 Spoon the mixture into a lightly greased baking dish/ loaf tin. 6 Bake for ± 40 minutes. Remove from the baking dish and slice to serve.

Chef’s Tip: Mix together 125 mℓ (½ cup) Tomato Sauce (07622050), 30 mℓ (2 Tbsp) Mustard Sauce (07611050), 25 g (2 Tbsp) brown sugar and 30 mℓ (2 Tbsp) white wine vinegar to make a sauce. Brush the top of the meatloaf with the sauce and bake for another ± 10 minutes before slicing to serve.

26. REDUCED MEAT CHAKALAKA BUNNY CHOW WITH BEANS Yield: ± 7 kg (Makes 12) Live Well Range™ Chakalaka 200 g (1 packet) Base R/P (08236030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, mince 600 g Green pepper, chopped 150 g (1 medium) Red pepper, chopped 150 g (1 medium) Tomatoes, chopped 410 g (1 can) Tomato paste 50 g (3 Tbsp) Water 190 mℓ (¾ cup) Baked beans 1.23 kg (3 cans) White bread, unsliced 3.9 kg (6 small loaves)

Method:

1 In a large bowl soak the Live Well Range™ Chakalaka Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. Add the peppers and fry for ± 2 minutes, then add the tomatoes and tomato paste. 3 Add the soaked Live Well Range™ Chakalaka Base R/P. 4 Gradually add the water and the baked beans, stirring continuously, until the mixture boils. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 6 Cut each loaf of bread in half using a sharp knife. Remove most of the soft bread centres leaving a thick wall and base. Keep the removed centres. 7 Spoon the reduced meat chakalaka mixture into each hollow (± 300 g each) and place the soft bread centres back on top to serve.

Variation:

CURRY BUNNY CHOW WITH BEANS

Replace the Live Well Range™ Chakalaka Base R/P with the Live Well Range™ Curry Base R/P (08229030).

Reduced Meat Meatloaf


27. REDUCED MEAT CORNISH PIES

Yield: ± 4 kg (Makes 30) Live Well Range™ Savoury Base 200 g (1 packet) R/P (08228030) Water, for soaking 600 mℓ (2½ cups) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Beef, mince 600 g Tomato paste 35 g (2 Tbsp) Water 250 mℓ (1 cup) Carrots, finely diced 200 g (2 medium) Peas, frozen 200 g (1½ cups)

Method:

1 In a large bowl soak the Live Well Range™ Savoury Base R/P in the allocated water for soaking and set aside. Allow the ready pack to soak for ± 30 minutes. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. Add the tomato paste. 3 Add the soaked Live Well Range™ Savoury Base R/P. 4 Gradually add the water, stirring continuously until the mixture boils. 5 Add the carrots and simmer for ± 10 minutes. 6 Reduce the heat, add the peas and simmer for ± 5 - 10 minutes, stirring occasionally, until the sauce has thickened. 7 Remove from heat. Cool before using as pastry filling. Pastry 100 g (2 large) 125 mℓ (½ cup) 2.8 kg (± 7 rolls)

Eggs Milk Puff pastry

Method:

8 Preheat an oven to 180°C. 9 Whisk together the eggs and milk. 10 Cut out 30 pastry circles (± 17 cm and ± 90 g each). 11 Spoon cornish filling (± 65 g) onto half of each pastry circle. Brush the edges with the egg mixture and fold the pastry over the filling to make a half moon shape. 12 Press the edges with a fork to seal. Brush the pastry with the egg mixture. 13 Bake for ± 20 - 30 minutes or until the pastry is golden brown and puffed.

Variation:

CHAKALAKA MINCE PIES

Replace Live Well Range™ Savoury Base R/P with Live Well Range™ Chakalaka Base R/P (08236030).

Chef’s Tip: To make one large pie, spoon filling into a half insert and top with 400 g puff pastry.

Reduced Meat Cornish Pies

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


TRADITIONALLY AFRICAN


HOW TO MAKE STYWE PAP/STIFF PAP Ingredients 750 mℓ (3 cups) Water 340 g (2 cups) Maize meal 30 g (2 Tbsp) Butter/Margarine Cooking Instructions 1 Mix half of the water (1½ cups) with the maize meal. 2 Add the remaining water to a large pot and bring to the boil. 3 Add the maize meal and water mixture to the pot and bring to the boil while stirring. 4 Cook covered over a low heat for ± 30 minutes, stirring occasionally. 5 If the pap is too dry, add a little more water. Mix in the butter/margarine and serve.

Chef’s Tip: Season with Flavamate (04102010) to taste.

HOW TO MAKE KRUMMELPAP/ UMPOKOQO/PHUTU PAP Ingredients 750 mℓ (3 cups) Water 10 g (2 tsp) Salt 340 g (2 cups) Maize meal Cooking Instructions 1 Add the water and salt to a large pot and bring the water to the boil. Add the maize meal and cover. 2 Reduce to a medium to low heat and allow to steam for ± 5 - 10 minutes. Do not stir. 3 Once a skin has formed over the pap, mix very quickly with a fork to break up the clump of pap. There will be very little ‘free’ water. 4 Replace the lid and allow to steam very slowly for another ± 5 - 10 minutes. At this point the mixture will be quite dry and there may be a small amount of dry maize meal remaining. 5 Replace the lid and allow to steam very slowly for another ± 20 minutes. The porridge should have a crumbly texture.

HOW TO ASSEMBLE A BUNNY CHOW


TRADITIONALLY AFRICAN 1. HOT CURRY STEW

Yield: ± 2.5 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 1.2 kg Beef/Mutton/Chicken/Pork/ Seafood 100 g (1 sachet) Hot Curry Base R/P (08559030) 1 ℓ (4 cups) Water 500 g (5 small) Potatoes, cubed

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat and fry until browned. 3 Add the Hot Curry Base R/P and half the water (500 mℓ). Cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the potatoes and gradually add the remaining water. 5 Cover and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat and potatoes are tender and the sauce has thickened.

Variation:

HOT CURRY OFFAL STEW

1 Thoroughly wash 1.5 kg of offal. 2 Place in a large pot, cover with water and cook for ± 5 hours or until soft. Add more water during cooking if needed. 3 Drain (reserving the liquid) and cut the offal into medium sized pieces. 4 Use the reserved cooking liquid to make up the sauce. Add the offal and mix through to serve.

Variation:

HOT VEGETARIAN CURRY

Replace the meat with 1 kg mixed vegetables.

Chef’s Tip: Delicious on baked/mashed potato, couscous, pap, rice, samp and as bunny chow filling. Chef’s Tip: This hot and spicy curry sauce is ideal for spicing up beef, chicken, pork, seafood, minced meat, mutton, offal, vegetables and/or wors.

Chakalaka Offal Stew

2. CHAKALAKA STEW

Yield: ± 2.5 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 100 g (1 small) Green pepper, chopped 100 g (1 small) Red pepper, chopped 1.2 kg Beef/Mutton/Chicken/Pork/ Seafood 100 g (1 sachet) Chakalaka Base R/P (08556030) 1 ℓ (4 cups) Water 410 g (1 can) Tomatoes, chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the meat and fry until browned. 3 Add the Chakalaka Base R/P and half the water (500 mℓ). Cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the tomatoes and gradually add the remaining water. 5 Cover and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.

Variation:

CHAKALAKA OFFAL STEW

1 Thoroughly wash 1.5 kg of offal. 2 Place in a large pot, cover with water and cook for ± 5 hours or until soft. Add more water during cooking if needed. 3 Drain (reserving the liquid) and cut the offal into medium sized pieces. 4 Use the reserved cooking liquid to make up the sauce. Add the offal and mix through to serve.


3. PERI-PERI STEW

Yield: ± 2.1 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.2 kg Beef/Mutton/Chicken/Pork/ Seafood 100 g (1 sachet) Peri-Peri Base R/P (08555030) 1 ℓ (4 cups) Water 50 g (3 Tbsp) Tomato paste

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat and fry until browned. 3 Add the Peri-Peri Base R/P and half the water (500 mℓ). Cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 4 Add the tomato paste and gradually add the remaining water. 5 Cover and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.

Variation:

PERI-PERI OFFAL STEW

1 Thoroughly wash 1.5 kg of offal. 2 Place in a large pot, cover with water and cook for ± 5 hours or until soft. Add more water during cooking if needed. 3 Drain (reserving the liquid) and cut the offal into medium sized pieces. 4 Use the reserved cooking liquid to make up the sauce. Add the offal and mix through to serve.

Variation:

PERI-PERI & VEGETABLE STEW

4. TOMATO & ONION STEW

Yield: ± 2.5 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 1.2 kg Beef/Mutton/Chicken/Pork/ Seafood 50 g (3 Tbsp) Tomato paste 100 g (1 sachet) Tomato & Onion Base R/P (08557030) 1 ℓ (4 cups) Water 410 g (1 can) Tomatoes, chopped

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat and fry until browned. 3 Add the tomato paste. 4 Add the Tomato & Onion Base R/P and half the water (500 mℓ). Cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 5 Add the tomatoes and gradually add the remaining water. 6 Cover and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.

Variation:

TOMATO & ONION OFFAL STEW

1 Thoroughly wash 1.5 kg of offal. 2 Place in a large pot, cover with water and cook for ± 5 hours or until soft. Add more water during cooking if needed. 3 Drain (reserving the liquid) and cut the offal into medium sized pieces. 4 Use the reserved cooking liquid to make up the sauce. Add the offal and mix through to serve.

Add 300 g potatoes and 300 g carrots or 600 g mixed vegetables.

Chef’s Tip: Can be used as a cook-in sauce, marinade or basting for various meat cuts. Chef’s Tip: Delicious on baked/mashed potato, couscous, pap, rice, samp and bunny chow. Chef’s Tip: Try making this in a Wonderbag! Reduce the water added to 500 mℓ and simmer for 20 minutes on the stove. Seal in a Wonderbag and leave for ± 3 - 4 hours before serving. Tomato & Onion Stew


5. TOMATO & VEGETABLE STEW

Yield: ± 2.9 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.2 kg Beef/Mutton/Chicken/Pork/ Seafood 50 g (3 Tbsp) Tomato paste 100 g (1 sachet) Tomato Stew Base R/P (08840020) 1 ℓ (4 cups) Water 500 g (5 small) Potatoes, cubed 500 g (5 medium) Carrots, diced

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the meat and fry until browned. 3 Add the tomato paste and mix through. 4 Add the Tomato Stew Base R/P and half the water (500 mℓ), cover and simmer for ± 15 - 20 minutes or until the meat starts to soften. 5 Add the potatoes, carrots and gradually add the remaining water. 6 Cover the pot and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.

Variation:

TOMATO & VEGETABLE OFFAL STEW

1 Thoroughly wash 1.5 kg of offal. 2 Place in a large pot, cover with water and cook for ± 5 hours or until soft. Add more water during cooking if needed. 3 Drain (reserving the liquid) and cut the offal into medium sized pieces. 4 Use the reserved cooking liquid to make up the sauce. Add the offal and mix through to serve.

6. MILD CURRY CHICKEN FEET

Yield: ± 3 kg (Makes half insert) 2 kg Chicken, feet 90 mℓ (6 Tbsp) Oil, for frying 500 g (2 large) Onions, chopped 100 g (1 sachet) Chicken Curry R/P (08436020) 1.4 ℓ (5½ cups) Water

Method:

1 Thoroughly clean and rinse the chicken feet in cold water. 2 Place in a large pot and add water to cover. Cook for ± 20 - 30 minutes or until soft. Drain. 3 Heat the oil in a large pot and fry the onions until soft and transparent. Add the chicken feet. 4 Add the Chicken Curry R/P and half the water (700 mℓ). 5 Gradually add the remaining water. 6 Simmer for ± 15 - 20 minutes, stirring occasionally, until the sauce has thickened.

Mild Curry Chicken Feet

Variation:

MILD CURRY CHICKEN NECK CASSEROLE Replace the chicken feet with chicken necks and add 800 g mixed vegetables.

Variation:

MILD CURRY CHICKEN LIVERS

Replace the chicken feet with chicken livers. Serve with rice, pap or mashed potato.

Chef’s Tip: Try making this in a Wonderbag! Reduce the water added to 600 mℓ and simmer for 20 minutes on the stove. Seal in a Wonderbag and leave for ± 3 - 4 hours before serving.


7. LIVER & ONIONS

Yield: ± 2.7 kg (Makes half insert) 125 mℓ (½ cup) Oil, for frying 1.4 kg Ox, livers 500 g (2 large) Onions, sliced 200 g (1 large) Green pepper, cut into strips 120 g (1 sachet) Beef Stew R/P (08445024) 1.25 ℓ (5 cups) Water

Method:

1 Heat 80 mℓ of the oil in a pan and fry the livers for ± 6 - 8 minutes or until tender and slightly pink in the middle. Set aside. 2 Heat the remaining oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 3 Add the Beef Stew R/P and half the water (625 mℓ). 4 Gradually add the remaining water. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 6 Cut the cooked livers in half, add to the sauce and mix through to serve.

Variation:

LAMB LIVER & ONIONS

Replace the ox liver with lamb liver.

8. PERI-PERI CHICKEN GIBLETS

Yield: ± 2.2 kg (Makes half insert) 1.5 kg Chicken, giblets, halved 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 200 g (1 large) Green pepper, finely chopped 100 g (1 sachet) Peri-Peri Base R/P (08555030) 800 mℓ (3¼ cups) Water

Method:

1 Place the chicken giblets in a large pot, cover with water and bring to the boil. Cook for ± 40 - 60 minutes or until soft. Add more water during cooking if needed. Drain. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 3 Add the giblets and fry slightly. 4 Add the Peri-Peri Base R/P and half the water (400 mℓ). 5 Gradually add the remaining water. 6 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

Chef’s Tip: Ensure the giblets are thoroughly cleaned and the thick membranes are removed before cooking.

Liver & Onions

Variation:

PERI-PERI CHICKEN GIBLET & BAKED BEAN CASSEROLE Add 840 g (2 cans) baked beans.


9. TOMATO & ONION WORSBREDIE

Yield: ± 2.4 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 100 g (1 small) Green pepper, cut into strips 820 g (2 cans) Tomatoes, chopped 100 g (1 sachet) Tomato & Onion Base R/P (08557030) 750 mℓ (3 cups) Water 1.2 kg Boerewors/Braaiwors

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 2 Add the tomatoes and the Tomato & Onion Base R/P. 3 Add half the water (375 mℓ) and bring to the boil. 4 Gradually add the remaining water. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 6 Fry the boerewors/braaiwors separately. Cut into pieces ± 8 cm long. 7 Add to the tomato and onion sauce and mix through to serve.

Variation:

TOMATO & ONION CASSEROLE

10. CHAKALAKA WORSBREDIE

Yield: ± 2.5 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 400 g (4 small) Onions, chopped 150 g (1 small) Green pepper, cut into strips 820 g (2 cans) Tomatoes, chopped 100 g (1 sachet) Chakalaka Base R/P (08556030) 750 mℓ (3 cups) Water 1.2 kg Boerewors/Braaiwors

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the green pepper and fry for ± 2 minutes. 2 Add the tomatoes and the Chakalaka Base R/P. 3 Add half the water (375 mℓ) and bring to the boil. 4 Gradually add the remaining water. 5 Reduce the heat and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 6 Fry the boerewors/braaiwors separately. Cut into pieces ± 8 cm long. 7 Add to the chakalaka sauce and mix through to serve.

Variation:

CHAKALAKA CASSEROLE

Replace the boerewors/braaiwors with chicken or beef strips. Garnish with freshly chopped parsley.

Replace the boerewors/braaiwors with chicken, beef or pork strips. Garnish with freshly chopped basil or parsley.

Tomato & Onion Worsbredie

Chef’s Tip: Delicious when served with pap, pasta, mashed potato, rice, polenta, pasta rice (risoni), samp or couscous.


11. PILCHARDS IN TOMATO & ONION SAUCE

Yield: ± 1.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 300 g (2 medium) Tomato & Onion Base R/P 100 g (1 sachet) (08557030) Tomatoes, chopped 410 g (1 can) Water 600 mℓ (2½ cups) Pilchards in tomato sauce 800 g (2 cans)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the Tomato & Onion Base R/P, tomatoes and half the water (300 mℓ). Bring to the boil. 3 Gradually add the remaining water. 4 Reduce the heat and simmer for ± 15 - 20 minutes, or until the sauce has thickened. 5 Preheat an oven to 150°C. 6 Place the pilchards in a half insert and cover with the sauce. 7 Heat in the oven for ± 10 - 15 minutes before placing in the bain marie to serve.

12. PERI-PERI PILCHARDS

Yield: ± 2.8 kg (Makes half insert) Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Red pepper, chopped 100 g (1 small) Green pepper, chopped 100 g (1 small) Peri-Peri Base R/P (08555030) 100 g (1 sachet) Water 1 ℓ (4 cups) Tomato paste 50 g (3 Tbsp) Pilchards in tomato sauce 1.6 kg (4 cans)

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the Peri-Peri Base R/P and half the water (500 mℓ). 3 Add the tomato paste and gradually add the remaining water. 4 Cover and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Add the pilchards and simmer for ± 5 minutes or until heated through.

Chef’s Tip: Serve with rice, potato wedges, pap, samp & beans or mashed potato.

13. CHAKALAKA PILCHARDS

Yield: ± 2.7 kg (Makes half insert) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 100 g (1 small) Red pepper, chopped 100 g (1 small) Green pepper, chopped 100 g (1 sachet) Chakalaka Base R/P (08556030) 1 ℓ (4 cups) Water 410 g (1 can) Tomatoes, chopped 1.2 kg (3 cans) Pilchards in tomato sauce

Method:

1 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 2 Add the Chakalaka Base R/P and half the water (500 mℓ). 3 Add the tomatoes and gradually add the remaining water. 4 Cover and simmer for ± 10 - 15 minutes, stirring occasionally, until the sauce has thickened. 5 Add the pilchards and simmer for ± 5 minutes or until heated through.

Chef’s Tip: Serve with pap, rice, samp, polenta, pasta, baked potatoes or as a bunny chow filling.

14. PILCHARD & CHIPS GATSBY

Yield: ± 1.25 kg (Makes 1) Chips, deep-fried 400 g Fiesta BBQ Spice (04175010) 20 g Lettuce, chopped 50 g Tomato, sliced 60 g (½ medium) Gatsby roll 400 g (1 large) Pilchards in tomato sauce 200 g (½ can) 1000 Island Dressing (07595040) 160 mℓ (²/3 cup)

Method:

1 Season the deep-fried chips with the Fiesta BBQ Spice. 2 Layer the lettuce and sliced tomato on the base of the roll and top with the seasoned chips. 3 Mix together the pilchards and 1000 Island Dressing. 4 Spoon the pilchard mixture on top of the chips. Place the lid of the roll on top.


15. TUNA & CHIPS GATSBY

Yield: ± 1.25 kg (Makes 1) Chips, deep-fried 400 g Fiesta BBQ Spice (04175010) 20 g Lettuce, shredded 50 g Tomato, sliced 60 g (½ medium) Gatsby roll 400 g (1 large) Tuna, drained 240 g (2 cans) 1000 Island Dressing (07595040) 160 mℓ (²/3 cup)

Method:

1 Season the deep-fried chips with the Fiesta BBQ Spice. 2 Layer the lettuce and sliced tomato on the base of the roll and top with the seasoned chips. 3 Mix together the tuna and 1000 Island Dressing R/P. 4 Spoon the tuna mixture on top of the chips. Place the lid of the roll on top.

16. RUSSIAN & CHIPS GATSBY

Yield: ± 1.25 kg (Makes 1) 400 g Chips, deep-fried 20 g Fiesta BBQ Spice (04175010) 50 g Lettuce, chopped 60 g (½ medium) Tomato, sliced 400 g (1 large) Gatsby roll 250 g Russians, cut in half lengthways 160 mℓ (²/3 cup) 1000 Island Dressing (07595040)

Method:

1 Season the deep-fried chips with the Fiesta BBQ Spice. 2 Layer the lettuce and sliced tomato on the base of the roll and top with the seasoned chips. 3 Place the halved russians on top of the chips. 4 Drizzle the 1000 Island Dressing over the russians. Place the lid of the roll on top.

17. POLONY & CHIPS GATSBY

Yield: ± 1.25 kg (Makes 1) Chips, deep-fried 400 g Fiesta BBQ Spice (04175010) 20 g Lettuce, shredded 50 g Tomato, sliced 60 g (½ medium) Gatsby roll 400 g (1 large) Polony, sliced 250 g 1000 Island Dressing (07595040) 160 mℓ (²/3 cup)

Method:

1 Season the deep-fried chips with the Fiesta BBQ Spice. 2 Layer the lettuce and sliced tomato on the base of the roll and top with the seasoned chips. 3 Place the polony slices on top of the chips. 4 Drizzle the 1000 Island Dressing over the polony. Place the lid of the roll on top.

Tuna & Chips Gatsby


18. CURRY PILCHARD BUNNY CHOW Yield: ± 8 kg (Makes 12) 90 mℓ (6 Tbsp) Oil, for frying 100 g (1 small) Onion, finely chopped 1.2 kg (6 large) Potatoes, cubed 800 g (4 large) Carrots, sliced 1.5 ℓ (6 cups) Water 150 g (1 sachet) Curry Mince R/P (08454022) 1.6 kg (4 cans) Pilchards in tomato sauce 3.6 kg (6 loaves) White bread, unsliced

Method:

1 Heat the oil in a large pot and fry the onion until soft and transparent. Add the potatoes and carrots and mix together. 2 Add the water and Curry Mince R/P. Simmer for ± 15 - 20 minutes or until cooked. 3 Add the pilchards. Mix together carefully without breaking up the fish. Remove from the heat. 4 Cut each loaf in half using a sharp knife. Remove the soft centre leaving a thick wall and base. Keep the removed bread centres. 5 Spoon the curry mixture into each hollow (± 300 g each) and place the soft bread centres back on top. This bread is used to eat the curry as “this is always eaten with hands”.

20. SAMP & BEANS Yield: ± 3.4 kg 1 kg (2 packets) 40 g 30 g (2 Tbsp)

Samp & Bean mix Flavamate (04102010) Butter/Margarine

Method:

1 Soak the samp and beans overnight (± 8 - 12 hours) in ± 2 litres of water. Drain. 2 Place pre-soaked samp and beans in a large pot with ± 6 litres of water. Boil over medium heat for ± 2 - 3 hours or until soft. 3 Season with Flavamate and add butter/margarine to serve.

19. BEEF CURRY BUNNY CHOW

Yield: ± 6.8 kg (Makes 12) 90 mℓ (6 Tbsp) Oil, for frying 300 g (2 medium) Onions, chopped 1.2 kg Beef, stewing 100 g (1 sachet) Hot Curry Base R/P (08559030) 800 mℓ (3¼ cups) Water 1.5 kg (10 medium) Potatoes, cubed 3.6 kg (6 loaves) White bread, unsliced

Method:

1 Heat the oil in a large pot and fry the onion until soft and transparent. 2 Add the meat and fry until browned. 3 Add the Hot Curry Base R/P and half the water (400 mℓ). 4 Add the potatoes and gradually add the remaining water. 5 Cover and simmer for ± 30 - 50 minutes, stirring occasionally, until the meat and potatoes are tender and the sauce has thickened. 6 Cut each loaf in half using a sharp knife. Remove the soft centre leaving a thick wall and base. Keep the removed bread centres. 7 Spoon the curry mixture into each hollow (± 300 g each) and place the soft bread centres back on top. This bread is used to eat the curry as “this is always eaten with hands”.

Chef’s Tip: The stewing beef can be replaced with beef mince, mutton, pork or chicken.

Beef Curry Bunny Chow

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


COMBI OVEN COOKING


COMBI OVEN COOKING

1. SPAGHETTI BOLOGNAISE

Yield: ± 3.7 kg (Makes half insert) Bolognaise Mince Sauce 300 g (2 medium) Onions, chopped 1.2 kg Beef, mince 130 g (1 sachet) Spaghetti Bolognaise R/P (08430026) 600 mℓ (2½ cups) Water 410 g (1 can) Tomatoes, chopped 100 g (6 Tbsp) Tomato paste

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix all the bolognaise mince sauce ingredients together in an insert. 3 Place the insert into the combi oven and cook for ± 30 minutes, stirring every ± 10 minutes. 4 Mix well, then set aside. Pasta 10 g (2 tsp) 500 g (1 packet) 30 g (2 Tbsp)

Method:

Salt Pasta, spaghetti Oil

Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100% 5 Pour 1.5 L (6 cups) of boiling water into a deep insert. Add the salt and pasta and mix well. 6 Place the insert into the combi oven and cook for ± 15 minutes, stirring every ± 5 minutes to prevent the pasta from sticking together. 7 Drain the pasta and add the oil to prevent sticking. 8 Serve the bolognaise mince sauce with the spaghetti.

2. BEEF LASAGNE

Yield: ± 4.2 kg (Makes half insert) Lasagne Mince Filling 45 mℓ (3 Tbsp) Oil 300 g (2 medium) Onions, chopped 200 g (1 large) Green pepper, chopped 1 kg Beef, mince 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 100 g (6 Tbsp) Tomato paste 410 g (1 can) Tomatoes, chopped 300 mℓ (1¼ cups) Water

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix all the lasagne mince filling ingredients together. 3 Place the insert into the combi oven and cook for ± 30 minutes, stirring every ± 10 minutes. Lasagne White Sauce 1.5 ℓ (6 cups) Milk 170 g (1 sachet) White Sauce R/P (08432025)

Method:

Steaming Process Ensure that the combi oven is set to STEAMING mode at 50%. 4 Set the combi oven to 160°C. 5 Whisk 250 mℓ (1 cup) of the milk with the White Sauce R/P to form a slurry. 6 Pour the remaining milk into an insert. Place the insert into the combi oven and steam for ± 10 minutes. 7 Slowly add the slurry to the hot milk while whisking. Return to the combi oven and steam for another ± 30 minutes, whisking every ± 10 minutes to avoid lumps. Lasagne Makeup 250 g 150 g (2 cups)

Method:

Lasagne sheets Cheese, cheddar and mozzarella, grated

Lasagne Makeup 8 In a half insert, begin with a thin layer of white sauce followed by a layer of lasagne sheets. Then add half of the mince filling and top with a layer of lasagne sheets. Repeat the process to have 2 mince and 3 pasta layers. Pour all the remaining white sauce over the top. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 9 Set the combi oven to 180°C. 10 Sprinkle the grated cheese on top of the final white sauce layer. 11 Bake for ± 20 minutes or until lightly browned.

Spaghetti Bolognaise


Chicken Breyani

3. CHICKEN BREYANI

Yield: ± 3.3 kg (Makes half insert) Chicken, fillets, cubed 1.3 kg Chicken Breyani R/P (08472022) 90 g (1 sachet) Yoghurt, plain 190 mℓ (¾ cup) Onions, sliced 500 g (2 large) Lentils, brown 90 g (½ cup) Rice, basmati 260 g (1½ cups) Potatoes, cubed 400 g (2 large) Water 1.25 ℓ (5 cups) Tomato, chopped 200 g (1 large) Fresh coriander, finely chopped 20 g (4 Tbsp)

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Marinate the chicken in half of the Chicken Breyani R/P and the yoghurt for ± 30 minutes. 2 Preheat the combi oven to 180°C. 3 Place the chicken into a half insert with the onions. Place the insert into the combi oven and cook for ± 20 minutes. Mix well. 4 Mix the lentils, rice, potatoes and water together with the remaining Chicken Breyani R/P in a full insert. Add the cooked chicken and mix together. 5 Place the insert into the combi oven and cook for ± 30 minutes. 6 Add the tomato and coriander and mix well. Cook for another ± 10 minutes.

Chef’s Tip: Add 200 g peas with the tomato and coriander before serving.

Classic Brown Beef/Mutton Stew with Root Vegetables

4. CLASSIC BROWN BEEF/MUTTON STEW WITH ROOT VEGETABLES

Yield: ± 2.8 kg (Makes half insert) 300 g (2 medium) Onions, chopped 1.2 kg Beef/Lamb/Mutton, stewing 800 mℓ (3¼ cups) Water 500 g (5 small) Potatoes, cubed 400 g (2 large) Carrots, diced 120 g (1 sachet) Beef Stew R/P (08445024)

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix together the onions, beef/lamb/mutton and water in an insert. 3 Place the insert into the combi oven and steam for ± 1 hour, stirring every ± 20 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Set the combi oven to 180°C. 5 Add the potatoes, carrots and Beef Stew R/P. Mix well. 6 Return to the oven and cook for another ± 1 hour or until the vegetables are tender and the meat is soft, mixing every ± 10 minutes. Cover with foil for the last ± 30 minutes.

Chef’s Tip: Add 200 g blanched green beans to the stew just before serving. Garnish with fresh thyme sprigs.


5. TOMATO STEW

Yield: ± 2.8 kg (Makes half insert) 300 g (2 medium) Onions, chopped 1.2 kg Beef/Lamb/Mutton, stewing 100 g (6 Tbsp) Tomato paste 100 g (1 sachet) Tomato Stew Base R/P (08840020) 700 mℓ (2¾ cups) Water 500 g (5 small) Potatoes, cubed 500 g (5 medium) Carrots, diced

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix the onions and meat together in an insert. 3 Place the insert into the combi oven and steam for ± 1 hour, mixing every ± 20 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Add the remaining ingredients and mix well. 5 Cover with foil and cook for ± 40 minutes or until the vegetables are cooked, stirring every ± 15 minutes.

Chef’s Tip: Replace beef/lamb/mutton with chicken and steam for ± 20 minutes.

6. SAVOURY RICE

Yield: ± 2.6 kg (Makes half insert) Rice 770 g (3½ cups) Onions, finely chopped 200 g (2 small) Red pepper, finely chopped 150 g (1 medium) Green pepper, finely chopped 150 g (1 medium) Water 1.4 ℓ (5½ cups) Savoury Rice R/P (08467017) 70 g (1 sachet)

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 160°C. 2 Mix all the ingredients together in an insert. 3 Place the insert into the combi oven and cook for ± 30 minutes, stirring every ± 10 minutes. Steaming Process Ensure that the combi oven is set to STEAMING mode at 50%. 4 Set the combi oven to 160°C. 5 Continue to cook the rice on steaming mode for ± 10 minutes. Mix through before serving.

7. CURRY MINCE

Yield: ± 3.9 kg (Makes half insert) 400 g (4 small) Onions, finely chopped 2 kg Beef, mince 150 g (1 sachet) Curry Mince R/P (08454022) 400 g (2 large) Potatoes, diced 300 g (3 medium) Carrots, diced 1 ℓ (4 cups) Water

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix all the ingredients together in an insert. 3 Place the insert into the combi oven and steam for ± 30 minutes, stirring every ± 10 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Set the oven to 180°C. 5 Return to the oven and cook for ± 30 - 40 minutes or until the vegetables are cooked. Mix well before serving.

Chef’s Tip: Extend the cooking time by ± 10 - 15 minutes if vegetables are not soft enough.

8. CHICKEN A LA KING

Yield: ± 3 kg (Makes half insert) 1.4 kg Chicken, fillets, cut into strips 400 g (4 small) Onions, finely chopped 300 g (2 medium) Green peppers, julienned 200 g (1 large) Red pepper, julienned 140 g (1 sachet) Chicken a la King R/P (08463021) 800 mℓ (3¼ cups) Milk 500 g (± 25) Mushrooms, button, sliced

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Place the chicken in an insert and steam for ± 10 minutes. 3 Drain the chicken of excess liquid and place the chicken in a clean insert. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Add the onions and peppers to the chicken. Return to the oven and cook for ± 10 minutes. 5 Mix together the Chicken a la King R/P and 250 mℓ (1 cup) of milk and add to the chicken along with the remaining milk. Cook for ± 10 minutes. 6 Add the mushrooms and cook for another ± 5 minutes. 7 Mix through to serve.


9. HOT BEEF CURRY

Yield: ± 3.4 kg (Makes half insert) Beef, cubed 1.8 kg Onions, chopped 300 g (2 medium) Water 1.5 ℓ (6 cups) Carrots, diced 300 g (3 medium) Potatoes, cubed 600 g (3 large) Hot Curry Base R/P (08559030) 100 g (1 sachet) Fresh coriander, finely chopped 15 g (3 Tbsp)

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Place the beef into an insert. 3 Place the insert into the combi oven and steam for ± 40 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Set the combi oven to 180°C. 5 Add the onions, water, carrots, potatoes and Hot Curry Base R/P and mix well. Cover with foil. 6 Bake for ± 40 minutes or until the vegetables are tender and the meat is cooked. 7 Add the coriander to serve.

Variation:

HOT LAMB/MUTTON CURRY Replace the beef with lamb/mutton.

10. CHICKEN STEW

Yield: ± 3.8 kg (Makes half insert) Onions, chopped 400 g (4 small) Green peppers, chopped 300 g (2 medium) Chicken, portions 1.5 kg Water 1 ℓ (4 cups) Chicken Stew R/P (08444024) 120 g (1 sachet) Potatoes, cubed 600 g (3 large) Carrots, diced 500 g (5 medium)

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix the onions, green peppers and chicken in an insert. 3 Place the insert into the combi oven and cook for ± 15 minutes. Steaming Process Ensure that the combi oven is set to STEAMING mode at 50%. 4 Set the combi oven to 160ºC. 5 Add the water, Chicken Stew R/P, potatoes and carrots and mix through. 6 Return to the combi oven and steam for ± 30 - 40 minutes. 7 Mix through before serving.

Hot Beef Curry

11. MILD CHICKEN CURRY

Yield: ± 3.4 kg (Makes half insert) Oil 45 mℓ (3 Tbsp) Onions, chopped 400 g (4 small) Chicken, portions 2 kg Chicken Curry R/P (08436020) 100 g (1 sachet) Water 1 ℓ (4 cups) Carrots, diced 300 g (3 medium) Potatoes, cubed 600 g (3 large) Fresh coriander, finely chopped 15 g (3 Tbsp)

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix together the oil, onions and chicken in an insert. 3 Place the insert into the combi oven and cook for ± 20 minutes. Steaming Process Ensure that the combi oven is set to STEAMING mode at 50%. 4 Set the combi oven to 160°C. 5 Add the Chicken Curry R/P, water, carrots and potatoes to the chicken. 6 Return to the combi oven and steam for ± 30 minutes or until the vegetables are tender and the chicken is cooked through. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 7 Set the combi oven to 180ºC. 8 Add the coriander and mix through. Cook for ± 10 minutes before serving.


12. COTTAGE PIE

Yield: ± 3.8 kg (Makes half insert) Cottage Pie Mince Onions, chopped 300 g (2 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) 150 g (1½ medium) Carrots, diced Peas, frozen 150 g (1¼ cups) Water 400 mℓ (1²/3 cups)

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix all the ingredients together in an insert. 3 Place the insert into the combi oven and steam for ± 10 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Continue to cook for ± 10 minutes. Mix well. Instant Mash Potato Milk/Water, boiling 1.75 ℓ (7 cups) Instant Mash Potato R/P 400 g (1 sachet) (08511040)

Method:

5 Set the combi oven to 180°C. 6 Add the boiling milk/water to the Instant Mash Potato R/P in a large bowl. Mix together until smooth. 7 Pipe the mash over the top of the cottage pie mince. 8 Return to the combi oven and bake for ± 20 minutes before serving.

Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 5 Set the combi oven to 180°C. 6 Continue to cook the meat for another ± 40 minutes, stirring every ± 20 minutes. 7 Mix the remaining ingredients including the steamed potatoes. 8 Cover with foil and cook for ± 40 minutes, stirring every ± 15 minutes, or until the vegetables are tender and the meat is soft.

14. CREAMED SPINACH

Yield: ± 2.2 kg (Makes half insert) 300 g (2 medium) Onions, finely chopped 1 kg (± 50 leaves) Spinach, shredded 1.25 ℓ (5 cups) Milk 200 g (1 sachet) Creamed Spinach R/P (08448026)

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Place the onions and spinach in a separate insert and steam for ± 5 minutes. Set aside. 3 Pour 1 ℓ (4 cups) of the milk into a separate insert and steam for ± 10 minutes. 4 Mix the remaining milk with the Creamed Spinach R/P to form a slurry. 5 Whisk the slurry into the warm milk and return to the oven for ± 15 minutes. Remove and whisk until lump free. 6 Mix the sauce with the spinach and serve hot.

13. TOMATO BREDIE

Yield: ± 2.6 kg (Makes half insert) 60 mℓ (¼ cup) Oil 400 g (4 small) Onions, chopped 1.5 kg Lamb, stewing, cubed 100 g (6 Tbsp) Tomato paste 700 mℓ (2¾ cups) Water 100 g (1 sachet) Tomato Bredie R/P (08439020) 600 g (3 large) Potatoes, cubed 410 g (1 can) Tomatoes, chopped

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix together the oil, onions and lamb in an insert. 3 Place the insert into the combi oven and steam for ± 1 hour or until the meat is well browned, stirring every ± 20 minutes. 4 Place the potatoes into a separate insert and steam in the combi oven for ± 20 minutes while the meat is cooking. Cottage Pie


15. MACARONI & CHEESE

Variation:

Yield: ± 2.5 kg (Makes half insert) Milk 1.25 ℓ (5 cups) Cheese Sauce R/P (08460027) 180 g (1 sachet) Pasta, macaroni 400 g Water 750 mℓ (3 cups) Cheddar cheese, grated 150 g (2 cups)

Replace the beef/lamb/mutton with vegetables and reduce steaming time to ± 20 minutes.

Method:

CHICKEN ROGAN JOSH CURRY

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Pour 1 ℓ (4 cups) of the milk into an insert and steam for ± 10 minutes. 3 Mix the remaining milk with the Cheese Sauce R/P to form a slurry. 4 Whisk the slurry into the warm milk and return to the oven for ± 5 minutes. Remove and whisk until lump free. 5 Mix in the macaroni and water and return to the oven for ± 35 minutes, stirring every ± 10 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 6 Set the combi oven to 180°C. 7 Sprinkle the grated cheese on top of the macaroni. 8 Bake for ± 15 minutes or until the cheese is golden brown.

16. ROGAN JOSH CURRY

Yield: ± 2.3 kg (Makes half insert) 160 mℓ (²/3 cup) Yoghurt, plain 100 g (1 sachet) Rogan Josh R/P (08529020) 20 g (4 tsp) Garlic and ginger paste 1.6 kg Beef/Lamb/Mutton, cubed 90 g (6 Tbsp) Butter 500 g (2 large) Onions, grated 500 mℓ (2 cups) Water

Method:

Marinating Process 1 Mix together the yoghurt, Rogan Josh Curry R/P and garlic and ginger paste. 2 Marinate the meat in the mixture for ± 30 minutes. Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 3 Preheat the combi oven to 160°C. 4 Add the butter, onions, marinated meat and water to an insert and mix through. 5 Place the insert into the combi oven and steam for ± 1 hour, stirring every ± 20 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 6 Cover the insert with foil and return to the combi oven for ± 1 hour, stirring every ± 20 minutes, before serving.

VEGETABLE ROGAN JOSH CURRY

Variation:

Replace the beef/lamb/mutton with chicken and reduce steaming time to ± 20 minutes.

17. BUTTER CHICKEN CURRY

Yield: ± 2.7 kg (Makes half insert) 90 mℓ (6 Tbsp) Yoghurt, plain 100 g (1 sachet) Butter Curry R/P (08530030) 20 g (4 tsp) Garlic and ginger paste 1.6 kg Chicken, fillets, cubed 125 g (½ cup) Butter 300 g (2 medium) Onions, grated 30 g (2 Tbsp) Tomato paste 300 g (1¼ cups) Tomato puree 500 mℓ (2 cups) Water 125 mℓ (½ cup) Fresh cream 10 g (2 Tbsp) Fresh coriander, finely chopped

Method:

Marinating Process 1 Mix together the yoghurt, Butter Curry R/P and garlic and ginger paste. 2 Marinate the meat in the mixture for ± 30 minutes. Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 3 Preheat the combi oven to 160°C. 4 Add the butter, onions, marinated meat, tomato paste, tomato puree and water into an insert and mix through. 5 Place the insert into the combi oven and steam for ± 30 - 40 minutes, stirring every ± 15 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 6 Set the combi oven to 180ºC. 7 Return to the oven and cook for ± 20 minutes. 8 Add the fresh cream and coriander and mix through before serving.

Variation:

BEEF/LAMB BUTTER CURRY

Replace chicken with beef/lamb and increase the steaming time to ± 1 hour.

Variation:

VEGETABLE BUTTER CURRY Replace chicken with vegetables.


18. HUNGARIAN BEEF GOULASH

20. SAVOURY MEATBALLS & GRAVY

Method:

Method:

Yield: ± 2.6 kg (Makes half insert) 500 g (2 large) Onions, chopped 1.4 kg Beef, goulash 820 g (2 cans) Tomatoes, plum 100 g (1 sachet) Hungarian Goulash R/P (08843020) 400 mℓ (1²/3 cups) Water 90 mℓ (6 Tbsp) Sour cream 10 g (2 Tbsp) Fresh parsley, finely chopped

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix together the onions and meat in an insert. 3 Place the insert into the combi oven and steam for ± 40 minutes, stirring every ± 15 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Set the combi oven to 180°C. 5 Add the tomatoes and half of the water (200 mℓ). 6 Cook for another ± 30 minutes, stirring every ± 10 minutes. 7 Mix the remaining water with the Hungarian Goulash and add to the meat. 8 Cover with foil and cook for ± 30 minutes or until the meat is tender. 9 Dollop the sour cream over the top and garnish with parsley to serve. Do not mix through.

19. MEDITERRANEAN TOMATO & CHICKEN CASSEROLE

Yield: ± 2.5 kg (Makes half insert) 1 kg Chicken, fillets, cut into strips 200 g (2 small) Onions, chopped 150 g (1 medium) Green pepper, chopped 820 g (2 cans) Tomatoes, plum 130 g (1 sachet) Tomato Mince Mix R/P (08433026) 500 mℓ (2 cups) Water 100 g (± 28) Olives, black, pitted and halved 10 g (2 Tbsp) Fresh parsley, finely chopped

Yield: ± 2.6 kg (Makes half insert) Meatballs Onions, finely chopped 400 g (4 small) Beef, mince 1.5 kg Savoury Meatballs R/P 120 g (1 sachet) (08451036) Water 160 mℓ (²/3 cups) Fresh parsley, finely chopped 10 g (2 Tbsp)

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix all the ingredients together in a large bowl. 3 Roll the meat mixture into ± 43 balls (± 50 g/2 heaped tablespoons each). 4 Place the meatballs into an oiled insert. Place into the combi oven and cook for ± 20 - 30 minutes or until browned and cooked through. Gravy 1 ℓ (4 cups) 90 g (1 sachet)

Method:

Water Brown Gravy Sauce R/P (08452027)

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 5 Pour 750 mℓ (3 cups) of the water into an insert. Place the insert into the combi oven and heat for ± 10 minutes. 6 Whisk together the remaining water and the Brown Gravy R/P and add to the warm water while whisking. Ensure that there are no lumps. 7 Return to the combi oven and cook for ± 15 minutes. 8 Remove from the oven and whisk until completely blended and lump free. 9 Pour gravy over cooked meatballs and serve.

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix the chicken, onions, green pepper, tomatoes, Tomato Mince Mix R/P and water together in an insert. 3 Place the insert into the combi oven and cook for ± 40 minutes. 4 Add the olives and parsley and mix through. 5 Return to the combi oven for another ± 10 minutes before serving. Savoury Meatballs & Gravy


21. MARRAKESH MEATBALLS

Yield: ± 2.6 kg (Makes half insert) 2 kg Beef, mince 200 g (2 small) Onions, finely chopped 200 g (1 sachet) Marrakesh Meatballs R/P (08546030) 300 mℓ (1¼ cups) Water 10 g (2 Tbsp) Fresh coriander, finely chopped 190 mℓ (¾ cup) Sweet Chilli Sauce (07651040)

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix together the mince, onions, Marrakesh Meatballs R/P, water and coriander in a large bowl. 3 Roll the meat mixture into ± 58 balls (± 50 g/2 heaped tablespoons each). 4 Place the meatballs into an oiled insert. Place into the combi oven and cook for ± 20 - 30 minutes or until browned and cooked through. 5 Drizzle with Sweet Chilli Sauce to serve.

22. BOBOTIE

Yield: ± 2.6 kg (Makes half insert) Bobotie Mince 400 g (4 small) Onions, chopped 1.2 kg Beef, mince 180 g (1 sachet) Bobotie R/P (08431027) 250 mℓ (1 cup) Water 165 g (1 cup) Raisins 190 mℓ (¾ cup) Mild Fruit Chutney (07656040)

23. BEEF/LAMB CURRY

Yield: ± 2.8 kg (Makes half insert) 90 g (6 Tbsp) Butter 300 g (2 medium) Onions, finely chopped 1.2 kg Beef/Lamb/Mutton, cubed 20 g (4 tsp) Garlic and ginger paste 100 g (1 sachet) Beef/Lamb Curry R/P (08450020) 200 g (1 large) Tomato, chopped 300 g (3 medium) Carrots, diced 300 g (2 medium) Potatoes, cubed 750 mℓ (3 cups) Water 5 g (1 Tbsp) Fresh coriander, finely chopped

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Mix the butter, onions and meat together in an insert. 3 Place the insert into the combi oven and steam for ± 30 minutes. 4 Remove from the oven and add the garlic and ginger paste. Return to oven for another ± 20 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 5 Set the combi oven to 180°C. 6 Add the tomato, carrots, potatoes and water and mix through. 7 Return to the combi oven and cook for ± 40 minutes or until the vegetables are cooked through. 8 Add the coriander and mix through to serve.

Method:

Dry Cooking Process Ensure that a combi oven is set to DRY mode at 100%. 1 Preheat the combi oven to 180°C. 2 Mix all the ingredients together in an insert. 3 Place the insert into the combi oven and cook for ± 10 minutes. 4 Mix well. Egg Mixture 300 g (6 large) 375 mℓ (1½ cups)

Eggs Milk

Method:

5 Set the combi oven to 180°C. 6 Beat the eggs and milk together and pour the egg mixture over the bobotie mince. 7 Decorate with 3 – 4 bay leaves (optional). 8 Bake for ± 20 - 30 minutes or until the egg mixture has set.

Bobotie


Broccoli & Cauliflower Au Gratin

24. POTJIEKOS

Yield: ± 3 kg (Makes half insert) 45 mℓ (3 Tbsp) Oil 300 g (2 medium) Onions, chopped 1.2 kg Beef/Lamb/Mutton, stewing 1 ℓ (4 cups) Water 200 g (1 large) Tomato, chopped 120 g (1 sachet) Potjiekos R/P (08537036) 300 g (2 medium) Potatoes, cubed 500 g Mixed vegetables, (butternut, baby marrows, patty pans, peppers) 150 g (± 8) Mushrooms, button, halved 5 g (1 Tbsp) Fresh thyme/parsley, finely chopped

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Place the meat into an insert. Place into the combi oven and steam for ± 1 hour. 3 Add the water, tomato, Potjiekos R/P, potatoes and vegetables to the meat. Cover with foil and return to the combi oven for another ± 40 minutes, stirring after ± 15 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 4 Add the mushrooms and mix well. Cover and return to the combi oven for ± 20 minutes. 5 Add the thyme/parsley and serve.

Chef’s Tip: Potjiekos can be made using game meat.

25. BROCCOLI & CAULIFLOWER AU GRATIN

Yield: ± 3.9 kg (Makes half insert) Cauliflower, whole heads, cut into 1.5 kg (3 medium) florets Broccoli, whole heads, cut into florets 1 kg (4 medium) Milk 1.75 ℓ (7 cups) White Sauce R/P (08432025) 170 g (1 sachet) Cheddar cheese, grated 150 g (2 cups)

Method:

Steaming Process Ensure that a combi oven is set to STEAMING mode at 50%. 1 Preheat the combi oven to 160°C. 2 Place the cauliflower in a perforated steaming insert. Place into the combi oven and steam for ± 4 minutes. Add the broccoli and steam for a further ± 5 minutes or until tender. 3 Pour 1.5 ℓ (6 cups) of the milk into a separate insert. Place the insert into the combi oven and steam for ± 10 minutes. 4 Whisk together the remaining milk and the White Sauce R/P to form a slurry. 5 Whisk the slurry into the hot milk and return to the combi oven for ± 30 minutes, stirring after ± 10 minutes. Dry Cooking Process Ensure that the combi oven is set to DRY mode at 100%. 6 Set the combi oven to 200°C. 7 Pour the white sauce over the steamed broccoli and cauliflower and top with the grated cheese. 8 Bake for ± 5 - 10 minutes or until the cheese is golden brown.

Gradually add the allocated water in the recipes. Add or reduce water according to personal preference.


DESSERTS


Pancakes • • •

Flavoured Jelly Powders •

The jelly powder sachet must be shaken before use and the whole sachet should be used at once. This ensures the correct setting of the gelatine. All the sugar and gelatine crystals in the jelly powder must completely dissolve in the boiled water before adding the cold water, otherwise the jelly will form a hard layer on the bottom of the container.

• • •

Sift the Master Sweet Batter R/P before using it in the recipe. Make sure the pan is clean and lightly greased with oil or non-stick spray. If using non-stick spray, spray in between every 1 or 2 pancakes/flapjacks to prevent sticking. Do not pour too much batter into the pan otherwise the pancake/flapjack won’t cook through properly and will be thick and doughy. Make sure the one side is properly cooked and slightly golden brown before lifting the edge and flipping over. If not, the pancake will break. Use a non-stick pan for best results.

Custard •

Make a paste with the custard powder and a little milk to prevent lumping, then whisk into simmering milk. As soon as the custard thickens, remove from the heat. No need to boil the custard. When making set custard, the hot mixture should be used immediately to prevent lumping once set.

Instant Custard • •

Whisk the mixture until the custard has thickened. A hand whisk is sufficient. Custard can be heated after mixing and cooled after heating without a change in consistency.

Flavoured Mousse • • •

The full 500 g sachet should be used to ensure the correct whipping aeration and texture. Ambient or chilled milk may be used. Whisk until soft peaks hold their shape, otherwise the layered desserts will be soft. A hand whisk is sufficient.


DESSERTS

1. CHOCOLATE/STRAWBERRY FLAVOURED/VANILLA FLAVOURED MOUSSE

Yield: ± 1.4 kg (Makes half insert or ± 12 x 200 mℓ cups) Chocolate Mousse (08954030)/ 500 g (1 sachet) Strawberry Flavoured Mousse (08956030)/Vanilla Flavoured Mousse (08955030) Milk, chilled 1 ℓ (4 cups)

Method:

1 Add the Chocolate Mousse/Strawberry Flavoured Mousse/Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 2 Spoon or pipe the mousse into a half insert or individual containers.

Variation:

GRANADILLA MOUSSE

Fold 110 g (1 can) granadilla pulp into the vanilla mousse. Optional: add a biscuit base (*see Strawberry Delight recipe).

Variation:

OREO MOUSSE

Crush 350 g (2 boxes) Oreos and layer alternately with vanilla mousse to have two mousse and three biscuit layers.

Variation:

CARAMEL MOUSSE

Fold 360g (1 can) of lightly whisked Caramel Treat™ into the vanilla mousse.

Chocolate Mousse

2. PEPPERMINT CRISP TART

Yield: ± 2.3 kg (Makes half insert or ± 16 x 200 mℓ cups) 500 g (1 sachet) Vanilla Flavoured Mousse (08955030) 1 ℓ (4 cups) Milk, chilled 360 g (1 can) Caramel Treat™ 300 g (2 slabs) Peppermint Crisp, grated 300 g (1½ packets) Tennis® biscuits

Method:

1 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 2 Spoon the Caramel Treat™ into another large mixing bowl and mix until smooth. Add the whipped mousse and 200 g of the Peppermint Crisp. Lightly fold together until combined. 3 Layer half of the Tennis® biscuits (150 g) on the base of a half insert. 4 Spoon half of the mousse mixture onto the biscuits and spread to form a smooth layer. 5 Repeat with another layer of Tennis® biscuits (150 g) and the remaining mousse mixture. 6 Sprinkle the remaining Peppermint Crisp (100 g) on top. Refrigerate for ± 3 hours before serving.

Chef’s Tip: Use the mousse mixture as a filling for a shortcrust pastry tart shell. Alternatively mix the Tennis® biscuits with 125 g (½ cup) melted butter to make a crust and fill with the mousse mixture. Chef’s Tip: When making individual desserts, break up or crush the biscuits as necessary for layering. Chef’s Tip: Using chilled milk will reduce whisking time.

Peppermint Crisp Tart with Shortcrust Pastry Base


3. TIRAMISU

Yield: ± 2.2 kg (Makes half insert or ± 16 x 200 mℓ cups) 10 g (2 Tbsp) Coffee, instant 500 mℓ (2 cups) Water, boiling 500 g (1 sachet) Vanilla Flavoured Mousse (08955030) 1 ℓ (4 cups) Milk, chilled 400 g (2 packets) Sponge finger biscuits 5 g (1 Tbsp) Cocoa

Method:

1 Dissolve the instant coffee in the boiling water and pour into a shallow dish. Leave to cool in the fridge. 2 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 3 Dip the sponge biscuits into the coffee one at a time for ± 3 - 4 seconds to soak. Place the biscuits onto the base of a half insert to form a complete layer with no gaps. 4 Spoon half of the vanilla mousse mixture onto the biscuits and spread to form a smooth layer. 5 Repeat with another layer of soaked sponge finger biscuits and the remaining vanilla mousse mixture. 6 Sift the cocoa powder over the top of the mousse layer, ensuring all edges are covered. Refrigerate for ± 3 hours or until set.

Chef’s Tip: When making individual tiramisu desserts, break up the biscuits as necessary for layering.

Variation:

ZESTY TIRAMISU

Add 1 g (1 tsp) of finely grated orange zest to the vanilla mousse.

Variation:

TIPSY TIRAMISU

Add 60 mℓ (¼ cup) rum/coffee liqueur/masala wine/ dessert wine to the coffee.

Strawberry Delight

4. STRAWBERRY DELIGHT

Yield: ± 2 kg (Makes half insert or ± 16 x 200 mℓ cups) 400 g (2 packets) Marie biscuits, crushed 160 g (²/3 cup) Butter/Margarine, melted 500 g (1 sachet) Strawberry Flavoured Mousse (08956030) 1 ℓ (4 cups) Milk, chilled 150 g (1 packet) Marshmallows, mini

Method:

1 Mix the crushed marie biscuits with the melted butter. Spoon the mixture into the base of a half insert or individual containers and press down with a spoon to form a compressed base. Refrigerate for ± 15 minutes. 2 Add the Strawberry Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 3 Spoon the mousse mixture onto the biscuit base and spread to form a smooth layer. 4 Layer the marshmallows on top of the mousse. Refrigerate for ± 3 hours before serving.

Variation:

ETON MESS WITH MARSHMALLOWS

Replace the biscuit base with 200 g crushed meringues and layer alternately with the strawberry mousse and marshmallows.

Variation:

CHOCOLATE DELIGHT

Replace the Strawberry Flavoured Mousse with Chocolate Mousse (08954030) and the marshmallows with crumbled chocolate flake or quartered Whispers. Tiramisu


5. BANOFFEE FRIDGE TART

Yield: ± 2.8 kg (Makes half insert or ± 16 x 200 mℓ cups) 400 g (2 packets) Tennis® biscuits, finely crushed 160 g (²/3 cup) Butter/Margarine, melted 550 g (4 medium) Bananas 360 g (1 can) Caramel Treat™ 500 g (1 sachet) Vanilla Flavoured Mousse (08955030) 1 ℓ (4 cups) Milk, chilled 40 g (½ slab) Milk chocolate, grated

Method:

1 Mix the crushed Tennis® biscuits with the melted butter. Spoon the mixture into the base of a half insert or individual containers and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes. 2 To prevent the bananas from browning excessively, place the unpeeled bananas into a heat-proof bowl and pour boiling water over the skins to cover. Leave for ± 3 minutes or until the skins turn black, then remove from the bowl and peel. 3 Mash the bananas until chunky. Add the Caramel Treat™ and mix until evenly combined. Set aside. 4 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 5 Spoon half the mousse mixture onto the biscuit base and spread to form a smooth layer. 6 Spoon the banana mixture gently over the mousse and spread to form an even layer. Be careful not to mix the two layers. 7 Layer the other half of the mousse mixture carefully onto the banana layer. Smooth with a spoon to form an even finish. Be careful not to mix the layers. 8 Sprinkle the grated chocolate on top. Refrigerate for ± 3 hours or until set.

Variation:

CARAMELISED BANOFFEE TART

Slice the bananas and sprinkle with 24 g (2 Tbsp) of castor sugar. Caramelise using a blow torch. Place on top of the biscuit base and layer as above. Serve with caramelised banana slices to garnish.

Variation:

BANOFFEE FLAMBÉ

Slice the bananas and pour 60 mℓ (¼ cup) brandy over them. Set alight. Once the flame burns out, mash the bananas and continue with the above recipe.

Chef’s Tip: A sweet shortcrust pastry base can be substituted for the biscuit base.

Banoffee Fridge Tart with Shortcrust Pastry Base


6. CHOCOLATE & STRAWBERRY MOUSSE CAKE

Yield: ± 2.1 kg (Makes half insert or ± 16 x 200 mℓ cups) Cocoa 40 g (7 Tbsp) Water, boiling 500 mℓ (2 cups) Chocolate Mousse (08954030) 250 g (½ sachet) Strawberry Flavoured Mousse 250 g (½ sachet) (08956030) Milk, chilled 1 ℓ (4 cups) Sponge finger biscuits 200 g (1 packet) Milk chocolate, grated 40 g (½ slab)

Method:

1 Dissolve the cocoa in the boiling water and pour into a shallow dish. Leave to cool. 2 Add the Chocolate Mousse to half of the milk (500 mℓ) in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 3 Add the Strawberry Flavoured Mousse to the remaining milk in another mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 4 Dip the sponge biscuits individually into the cocoa liquid one at a time for ± 3 - 4 seconds to soak up some liquid. Place the biscuits onto the base of a half insert to form a complete layer with no gaps. 5 Spoon the chocolate mousse mixture onto the biscuits and spread to form a smooth layer. Refrigerate for ± 1 hour. 6 Gently spoon the strawberry mousse on top of the chocolate mousse and spread to form an even finish. Be careful not to mix the two layers. 7 Sprinkle the grated chocolate on top of the strawberry mousse. Refrigerate for ± 3 hours before serving.

Chef’s Tip: When making individual desserts, break up the biscuits as necessary for layering.

7. CHOCOLATE CARAMEL FRIDGE TART

Yield: ± 2.5 kg (Makes half insert or ± 16 x 200 mℓ cups) 400 g (2 packets) Caramel Flavoured Tennis® biscuits, finely crushed 160 g (²/3 cup) Butter/Margarine, melted 500 g (1 sachet) Chocolate Mousse (08954030) 1 ℓ (4 cups) Milk, chilled 250 g (1 cup) Fresh cream 360 g (1 can) Caramel Treat™ 40 g (½ slab) Milk chocolate, grated

Method:

1 Mix the crushed biscuits with the melted butter. Spoon the mixture into the base of a half insert or individual containers and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes. 2 Add the Chocolate Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 3 Spoon the chocolate mousse mixture onto the biscuit base and spread to form a smooth layer. Refrigerate for ± 1 hour. 4 Whip the cream until stiff peaks form. Do not overbeat. 5 Spoon the Caramel Treat™ into another large mixing bowl and mix until smooth. Add the whipped cream and lightly fold together until combined. 6 Spoon the caramel cream mixture onto the chocolate mousse and spread to form a smooth finish. Be careful not to mix the two layers. Sprinkle with grated chocolate and refrigerate for ± 3 hours before serving.

Variation:

SALTED CARAMEL CHOCOLATE TART

Leave out the fresh cream. Spoon the lightly whisked Caramel Treat™ onto the biscuit base and sprinkle with 2 g of sea salt flakes. Top with whipped chocolate mousse.

Variation:

TOP DECK MOUSSE CAKE

Replace the Strawberry Flavoured Mousse with Vanilla Flavoured Mousse (08955030).

Variation:

CHOCOLATE MUD PIE

Replace the Strawberry Flavoured Mousse with Vanilla Flavoured Mousse (08955030) and add 360 g (1 can) Caramel Treat™ to half of the vanilla mousse. Layer the 3 flavours onto the biscuit base. Begin with the chocolate mousse, then layer the vanilla and lastly the caramel.

Chocolate Caramel Fridge Tart


Chocolate Mousse Tart

8. CHOCOLATE MOUSSE TART

Yield: ± 2 kg (Makes half insert) 160 g (²/3 cup) Butter/Margarine, melted 400 g (2 packets) Romany Creams®, finely crushed 500 g (1 sachet) Chocolate Mousse (08954030) 1 ℓ (4 cups) Milk, chilled 125 g (1 cup) Fresh berries (optional)

Method:

1 Mix the melted butter/margarine with the crushed biscuits. Spoon the mixture into the base of a tart tin or half insert and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes or until firm. 2 Add the Chocolate Mousse to the milk into a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks.

3 Spoon the chocolate mousse mixture onto the biscuit base and spread to form a smooth finish. Refrigerate for ± 1 hour. 4 Place fresh berries on top to serve.

Variation:

VANILLA OR STRAWBERRY MOUSSE TART

Use Tennis® biscuits to make the base and try the Vanilla Flavoured Mousse (08955030) or the Strawberry Flavoured Mousse (08956030) for the filling.


10. TRIFLE

Yield: ± 8.4 kg (Makes ± 2 half inserts or ± 40 x 200 mℓ cups) 250 g (½ sachet) Strawberry Flavoured Jelly Powder (08948030) 500 g (1 sachet) Custard Powder (08953030) 3 ℓ (12 cups) Milk (for custard) 400 g Sponge cake 250 g (½ sachet) Greengage Flavoured Jelly Powder (08949030) 1.25 ℓ (5 cups) Water, boiling 1 ℓ (4 cups) Water, chilled 750 g (3 cans) Fruit cocktail, drained 500 g (1 sachet) Vanilla Flavoured Mousse (08955030) 1 ℓ (4 cups) Milk, chilled (for mousse) 80 g (1 slab) Milk chocolate, grated

Method:

Flavoured Jelly

9. FLAVOURED JELLY

Yield: ± 2.7 kg (Makes half insert or ± 12 x 200 mℓ cups) Greengage Flavoured Jelly 500 g (1 sachet) Powder (08949030)/ Lemon Flavoured Jelly Powder (08952030)/Orange Flavoured Jelly Powder (08951030)/ Pineapple Flavoured Jelly Powder(08950030)/ Strawberry Flavoured Jelly Powder (08948030) Water, boiling 1.25 ℓ (5 cups) Water, chilled 1 ℓ (4 cups)

Method:

1 Mix the jelly powder with the boiling water until dissolved. 2 Stir in the cold water and mix. 3 Pour the liquid jelly into a half insert or individual containers and place on a tray in the fridge for ± 4 - 6 hours to set.

Chef’s Tip: Use boiling water to ensure jelly powder completely dissolves.

1 Mix the Strawberry Flavoured Jelly Powder with half of the boiling water (625 mℓ) until dissolved. Then stir in half of the cold water (500 mℓ). Pour the jelly into a half insert and place in the fridge for ± 4 hours to set. 2 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Bring the remaining milk to the boil. Pour the custard paste into the milk, stirring continuously, until thickened. Remove from the heat and allow to cool before spooning half of the custard onto the base of each serving dish or individual containers. 3 Cut the sponge cake into cubes (25 x 25 mm) and layer on top of the custard. 4 Repeat with the Greengage Flavoured Jelly Powder. 5 Remove the two half inserts from the fridge and cut the set jellies into cubes (25 x 25 mm). Evenly distribute the green and red jelly cubes onto each sponge cake layer. 6 Spoon the remaining custard over the jelly cubes. 7 Place a layer of fruit onto the custard layer. 8 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. Pipe or spoon the vanilla mousse onto the layer of fruit. 9 Sprinkle the grated chocolate over the top to serve.

Chef’s Tip: Other jelly powder flavours can be used when making trifle. Chef’s Tip: Top the trifle with 100 g toasted flaked almonds.


11. JELLY & CUSTARD POTS

Yield: ± 8.4 kg (Makes ± 36 x 200 mℓ cups) Strawberry Flavoured Jelly 1 kg (2 sachets) Powder (08948030) Water, boiling 2.5 ℓ (10 cups) Water, chilled 2 ℓ (8 cups) Custard Powder (08953030) 500 g (1 sachet) Milk 3 ℓ (12 cups)

Method:

1 Mix the Strawberry Flavoured Jelly Powder with the boiling water until dissolved. Stir in the cold water. Pour into ± 36 individual containers and place on a tray in the fridge for ± 4 hours to set. 2 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Bring the remaining milk to the boil. Pour the custard paste into the milk, stirring continuously until thickened. Remove from the heat and allow to cool. Whisk the custard until smooth. 3 Remove the containers from the fridge and evenly distribute the custard between the individual containers on top of the jelly. Place the lids on to serve.

Chef’s Tip: Other jelly powder flavours can be used when making jelly & custard pots. Chef’s Tip: Instant Custard Powder (08957030) can be used in place of the Custard Powder.

Variation:

FRUITY JELLY CUPS

Add 500 g (2 cans, drained) fruit of your choice to the jelly mixture and allow to set before topping with custard.

Jelly & Custard Pots

Pavlova

12. PAVLOVA Yield: ± 380 g 200 g (6 large) 2 g (pinch) 315 g (1½ cups) 8 g (2 tsp) 5 mℓ (1 tsp)

Method:

Egg whites Salt Castor sugar Corn flour White vinegar

1 Preheat an oven to 180°C. 2 Place the egg whites in a clean large bowl and add the salt. 3 Beat the egg whites until stiff peaks form, then gradually add the sugar one spoon at a time while beating. Continue beating until stiff and glossy. 4 Fold in the corn flour and vinegar. 5 Line a baking tray with baking paper and spray with non-stick spray. Spoon the meringue mixture onto the tray into one large circle. Smooth the top, then use the back of a spoon to create a hollow in the centre. 6 Bake for 5 minutes before reducing the oven temperature to 120°C. Continue to bake for a further ± 75 minutes. 7 Slide off the baking tray, keeping the baking paper attached and place on a cooling rack to cool completely. Gently remove the baking paper before filling with prepared Strawberry Flavoured Mousse (08956030), Chocolate Mousse (08954030) or Vanilla Flavoured Mousse (08955030). 8 Top with fresh berries or sliced fruit to serve.


13. CUSTARD (POURING) Yield: ± 3.6 kg 500 g (1 sachet) 3.5 ℓ (14 cups)

Custard Powder (08953030) Milk

15. CUSTARD (THICK/SET) Yield: ± 2.7 kg 500 g (1 sachet) 2.5 ℓ (10 cups)

Custard Powder (08953030) Milk

Method:

Method:

14. CUSTARD (MEDIUM)

16. INSTANT CUSTARD

1 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. 2 Bring the remaining milk to the boil. 3 Pour the custard mixture into the milk, stirring continuously until thickened. 4 Remove from the heat immediately and allow to cool. Whisk the custard until smooth.

Yield: ± 3.1 kg 500 g (1 sachet) 3 ℓ (12 cups)

Method:

Custard Powder (08953030) Milk

1 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. 2 Bring the remaining milk to the boil. 3 Pour the custard mixture into the milk, stirring continuously until thickened. 4 Remove from the heat immediately and allow to cool. Whisk the custard until smooth.

1 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. 2 Bring the remaining milk to the boil. 3 Pour the custard mixture into the milk, stirring continuously until thickened. 4 Remove from the heat immediately and allow to cool. Whisk the custard until smooth.

Yield: ± 3.4 kg 500 g (1 sachet) 3 ℓ (12 cups)

Instant Custard Powder (08957030) Milk

Method:

1 Whisk the Instant Custard Powder into the milk in a large bowl for ± 2 minutes or until thickened. 2 Serve chilled.

Variation:

PASTRY CREAM

Whisk 500 g (1 sachet) Instant Custard Powder (08957030) into 1 ℓ (4 cups) milk until thick. Whip 1 ℓ (4 cups) fresh cream until stiff peak stage and fold into the custard mixture. For a lighter pastry cream increase the milk to 1.5 ℓ (6 cups).

Variation:

COCONUT CUSTARD

Replace milk with coconut milk in any custard recipe.

Variation:

VANILLA BEAN CUSTARD

Add seeds from one vanilla pod to any custard recipe.

Variation:

CHOCOLATE CUSTARD

Fold 400 g (5 slabs) of melted chocolate into any custard recipe or add 18 g (3 Tbsp) of sifted cocoa powder to the custard powder before cooking or whisking.

Chef’s Tip: For a slightly thicker dessert custard, use 2.5 ℓ (10 cups) of milk with 500 g (1 sachet) of Instant Custard Powder.

Custard (Medium)


18. CRÈME BRÛLÉE

Yield: ± 3.3 kg (Makes ± 25) Custard Powder (08953030) 500 g (1 sachet) Milk/Cream 2.8 ℓ (11¼ cups) Castor sugar 375 g (1¾ cups)

Method:

1 Mix the Custard Powder with some of the milk/cream to make a thin, lump-free paste. Bring the remaining milk/cream to the boil. Pour the custard paste into the milk/cream, stirring continuously until thickened. 2 Pour the thickened custard into ramekins and refrigerate for a minimum of 2 hours. *If not to be used immediately, place ramekins in a half insert and cover tightly with plastic wrap. Refrigerate for up to 2 days only. 3 Remove from the fridge and leave to stand for ± 30 minutes to come up to room temperature. Gently sprinkle a layer of castor sugar (± 1 Tbsp each) evenly over the top of the custard. Caramelise with a blow torch until all the sugar is melted and golden brown. Custard Layered Fridge Cake

17. CUSTARD LAYERED FRIDGE CAKE Yield: ± 3.3 kg (Makes half insert) 400 g (2 packets) Tennis® biscuits 500 g (1 sachet) Custard Powder (08953030) 2.5 ℓ (10 cups) Milk 250 mℓ (1 cup) Fresh cream

Method:

1 Cover the base of a half insert with a layer of biscuits. 2 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Bring the remaining milk to the boil. Pour the custard paste into the milk, stirring continuously until thickened. 3 Pour one third of the custard mixture over the biscuits and spread to form a smooth layer. 4 Repeat with the second layer of biscuits and custard mixture. 5 Repeat with the third layer of biscuits and end with the last layer of custard mixture. Refrigerate for ± 4 hours. 6 Whip the cream until soft peaks form. Do not overbeat. Gently spread or pipe a neat layer on top of the custard layer to serve.

Variation:

CHOCOLATE CRÈME BRÛLÉE

Fold 400 g (5 slabs) of melted chocolate into the cooked custard or add 18 g (3 Tbsp) of sifted cocoa powder to the custard powder before cooking.

Variation:

AMARULA CRÈME BRÛLÉE

Add 60 mℓ (¼ cup) Amarula or a liqueur of your choice to the custard.

Variation:

LEMON CUSTARD FRIDGE TART

Add 385 g (1 can) condensed milk and 300 mℓ (1¼ cups) lemon juice to the thickened custard, before layering.

Chef’s Tip: Top with crushed biscuits or dust with icing sugar instead of topping with the cream.

Crème Brûlée


19. CRÈME CARAMEL

Yield: ± 3.4 kg (Makes ± 25) Custard Powder (08953030) 500 g (1 sachet) Milk 2.75 ℓ (11 cups) Sugar, white 400 g (2 cups) Water 250 mℓ (1 cup)

Method:

1 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Bring the remaining milk to the boil. Pour the custard paste into the milk, stirring continuously until thickened. 2 Pour the thickened custard into ramekins and refrigerate for a minimum of 2 hours. *If not to be used immediately, place ramekins in a half insert and cover tightly with plastic wrap. Refrigerate for up to 2 days only. 3 Melt the sugar in a pan. Do not stir. Only agitate the pan slightly. Once golden brown and liquid, remove from the heat and add the water slowly. Return to the heat and stir. Remove from the heat and cool in the fridge. Caramel must remain very liquid. Add more water if needed. 4 Remove the custard from the fridge and allow to stand for ± 30 minutes to come up to room temperature. Loosen the sides gently and unmould onto a plate. Gently pour a thin layer of the caramel sauce over the top. Serve immediately.

Variation:

CHOCOLATE CRÈME CARAMEL

Fold 400 g (5 slabs) of melted chocolate into the cooked custard or add 18 g (3 Tbsp) of sifted cocoa powder to the custard powder before cooking.

Bread & Butter Pudding

20. BREAD & BUTTER PUDDING

Yield: ± 2.8 kg (Makes half insert) White bread, sliced 700 g (1 loaf) Butter/Margarine 90 g (6 Tbsp) Apricot jam 200 g (²/3 cup) Raisins (optional) 120 g (¾ cup) Custard Powder (08953030) 250 g (½ sachet) Milk 1.75 ℓ (7 cups) Cinnamon, ground 2 g (1 tsp) Castor sugar 50 g (¼ cup)

Method:

1 Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the apricot jam. Slice in half diagonally. 2 Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert to form 4 layers. Sprinkle raisins in-between each layer, but not on top. Ensure that there are no gaps. 3 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Add the remaining milk and stir until combined. Pour the mixture evenly over the bread slices and allow to soak for ± 5 minutes. Press down slightly to ensure all the bread is in the custard mixture. 4 Bake for ± 40 minutes. After 20 minutes, mix the cinnamon and castor sugar together and sprinkle over the top of the bread slices. Garnish with raisins. Place back in the oven and continue baking until set in the centre. 5 Remove from the oven and allow to stand for ± 20 minutes before slicing into squares. Serve hot with custard.

Variation:

PEAR, PECAN & WHITE CHOCOLATE PUDDING Crème Caramel

Replace bread slices, jam and butter/margarine with 8 sliced croissants, 100 g (½ cup) white chocolate chips, 410 g (1 can, sliced and drained) pears and 100 g (1 packet) pecan nuts.


21. CHOCOLATE BREAD & BUTTER PUDDING

22. STRAWBERRY BREAD & BUTTER PUDDING

Method:

Method:

Yield: ± 2.9 kg (Makes half insert) 700 g (1 loaf) White bread, sliced 90 g (6 Tbsp) Butter/Margarine 200 g (²/3 cup) Apricot jam 200 g (1 cup) Chocolate chips 250 g (½ sachet) Custard Powder (08953030) 1.75 ℓ (7 cups) Milk 50 g (¼ cup) Castor sugar

1 Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the apricot jam. Slice in half diagonally. 2 Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert to form 4 layers. Sprinkle chocolate chips in-between each layer and on top. Ensure that there are no gaps. 3 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Add the remaining milk and stir until combined. Pour the mixture evenly over the bread slices and allow to soak for ± 5 minutes. Press down slightly to ensure all the bread is in the custard mixture. 4 Bake for ± 40 minutes. After 20 minutes, sprinkle the castor sugar over the top of the bread slices. Place back in the oven and continue baking until set in the centre. 5 Remove from the oven and allow to stand for ± 20 minutes before slicing into squares. Serve hot with custard.

Chocolate Bread & Butter Pudding

Yield: ± 2.8 kg (Makes half insert) 700 g (1 loaf) White bread, sliced 90 g (6 Tbsp) Butter/Margarine 200 g (²/3 cup) Strawberry Jam 100 g (²/3 cup) Raisins (optional) 250 g (½ sachet) Custard Powder (08953030) 1.75 ℓ (7 cups) Milk 50 g (¼ cup) Castor sugar

1 Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the strawberry jam. Slice in half diagonally. 2 Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert to form 4 layers. Sprinkle raisins in-between each layer, but not on top. Ensure that there are no gaps. 3 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Add the remaining milk and stir until combined. Pour the mixture evenly over the bread slices and allow to soak for ± 5 minutes. Press down slightly to ensure all the bread is in the custard mixture. 4 Bake for ± 40 minutes. After 20 minutes, sprinkle the castor sugar over the top of the bread slices. Place back in the oven and continue baking until set in the centre. 5 Remove from the oven and allow to stand for ± 20 minutes before slicing into squares. Garnish with quartered fresh strawberries. Serve hot with custard.

Strawberry Bread & Butter Pudding


23. BANANA BREAD & BUTTER PUDDING

Yield: ± 3 kg (Makes half insert) 700 g (1 loaf) White bread, sliced 90 g (6 Tbsp) Butter/Margarine 200 g (²/3 cup) Apricot jam 400 g (3 medium) Bananas, sliced 250 g (½ sachet) Custard Powder (08953030) 1.75 ℓ (7 cups) Milk 2 g (1 tsp) Cinnamon, ground 50 g (¼ cup) Castor sugar

Method:

1 Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the apricot jam. Slice in half diagonally. 2 Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert to form 4 layers. Layer the sliced banana on top of each layer of bread. Ensure that there are no gaps. 3 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Add the remaining milk and stir until combined. Pour the mixture evenly over the bread slices and allow to soak for ± 5 minutes. Press down slightly to ensure all the bread is in the custard mixture. 4 Bake for ± 40 minutes. After 20 minutes, mix the cinnamon and castor sugar together and sprinkle over the top of the bread and banana slices. Place back in the oven and continue baking until set in the centre. 5 Remove from the oven and allow to stand for ± 20 minutes before slicing into squares. Serve hot with custard.

24. ORANGE & COCONUT BREAD & BUTTER PUDDING

Yield: ± 2.8 kg (Makes half insert) 700 g (1 loaf) White bread, sliced 90 g (6 Tbsp) Butter/Margarine 200 g (²/3 cup) Marmalade 90 g (1 cup) Coconut, desiccated 250 g (½ sachet) Custard Powder (08953030) 1.75 ℓ (7 cups) Milk 50 g (¼ cup) Castor sugar

Method:

1 Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the marmalade. Slice in half diagonally. 2 Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert to form 4 layers. Sprinkle coconut in-between each layer and on top. Ensure that there are no gaps. 3 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Add the remaining milk and stir until combined. Pour the mixture evenly over the bread slices and allow to soak for ± 5 minutes. Press down slightly to ensure all the bread is in the custard mixture. 4 Bake for ± 40 minutes. After 20 minutes, sprinkle the castor sugar over the top of the bread slices. Place back in the oven and continue baking until set in the centre. 5 Remove from the oven and allow to stand for ± 20 minutes before slicing into squares. Serve hot with custard.

Chef’s Tip: The pudding will rise excessively in the oven, but once removed will sink back down. Chef’s Tip: Try using croissants, brioche, doughnuts, cinnamon buns, banana bread, madeira sponge or hot cross buns instead of bread in any bread and butter pudding recipe.

Variation:

BUN & BUTTER PUDDING

Replace the bread with twelve halved hot cross buns. Use apricot jam in place of the marmalade and add 160 g white chocolate chunks between the layers and on top in place of the coconut. Do not sprinkle with the sugar before baking.

Banana Bread & Butter Pudding


25. CHOCOLATE & ORANGE BREAD & BUTTER PUDDING Yield: ± 2.9 kg (Makes half insert) 700 g (1 loaf) White bread, sliced 90 g (6 Tbsp) Butter/Margarine 200 g (²/3 cup) Marmalade 200 g (1 cup) Chocolate chips 250 g (½ sachet) Custard Powder (08953030) 1.75 ℓ (7 cups) Milk 50 g (¼ cup) Castor sugar

Method:

1 Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the marmalade. Slice in half diagonally. 2 Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert to form 4 layers. Sprinkle chocolate chips in-between each layer and on top. Ensure that there are no gaps. 3 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Add the remaining milk and stir until combined. Pour the mixture evenly over the bread slices and allow to soak for ± 5 minutes. Press down slightly to ensure all the bread is in the custard mixture. 4 Bake for ± 40 minutes. After 20 minutes, sprinkle the castor sugar over the top of the bread slices. Place back in the oven and continue baking until set in the centre. 5 Remove from the oven and allow to stand for ± 20 minutes before slicing into squares. Serve hot with custard.

3 Add the lemon juice and condensed milk and whisk into the custard until smooth. Remove from the heat and pour onto the biscuit base. 4 Place the egg whites into a large clean mixing bowl. Beat to soft peaks, then add the castor sugar a spoonful at a time, beating between each addition. Beat until smooth, glossy and thick for ± 10 minutes. 5 Remove the half insert from the fridge and spoon the meringue over the set custard. Spread evenly and use the back of a spoon to create peaks. Bake in an oven at 180°C for ± 15 minutes or until the meringue is a light golden brown. Set aside in the fridge to cool completely before slicing to serve.

Chef’s Tip: A sweet shortcrust pastry base can be substituted for the biscuit base.

Chef’s Tip: Add the zest of 1 orange to the custard for more orange flavour.

26. LEMON MERINGUE TART

Yield: ± 2.4 kg (Makes half insert) 160 g (²/3 cup) Butter/Margarine, melted 400 g (2 packets) Tennis® biscuits, finely crushed 250 g (½ sachet) Custard Powder (08953030) 500 mℓ (2 cups) Milk 500 mℓ (2 cups) Water 300 mℓ (1¼ cup) Lemon juice, freshly squeezed 385 g (1 can) Condensed milk 200 g (6 large) Egg whites 250 g (1¼ cup) Castor sugar

Method:

1 Mix the crushed Tennis® biscuits with the melted butter. Spoon mixture into the base of a half insert and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes. 2 Mix the Custard Powder with some of the milk to make a thin, lump-free paste. Bring the remaining milk and water to a simmer. Pour the custard mixture into the liquid, stirring continuously, until thickened. Lemon Meringue Tart


27. FRUIT CRUMBLE

Yield: ± 2.6 kg (Makes half insert) 1 kg (2 sachets) Master Sweet Batter R/P (08169050) 400 g (1²/3 cups) Butter/Margarine, cubed 1.5 kg (6 cans) Apples/Pears/Peaches/Apricots, drained 70 g (¹/3 cup) Sugar, white 3 g (1½ tsp) Cinnamon, ground

Method:

1 Preheat an oven to 180°C. 2 Place the Master Sweet Batter R/P into a mixing bowl and rub in the butter until the mixture resembles coarse crumbs. 3 Grease a half insert with non-stick spray. Layer a third of the crumb mixture onto the base of the half insert. Do not press the mixture down. 4 Layer the canned fruit evenly over the crumb layer. Mix the cinnamon with the sugar and sprinkle evenly over the fruit. 5 Layer the remaining two thirds of the crumb mixture over the fruit and sugar. Make sure that there are no gaps of exposed fruit. 6 Bake for ± 25 - 30 minutes or until golden brown. 7 Remove from the oven and allow to stand for ± 20 minutes before slicing to serve.

Variation:

BERRY CRUMBLE

Substitute the canned fruit with drained 1.2 kg fresh or frozen berries (strawberries/raspberries/blueberries/ blackberries).

Chef’s Tip: Mix different varieties of canned fruit together to make different crumble variations: Apple & Pear/Peach & Apricot/ Pear & Ginger. Chef’s Tip: Mix 120 g raisins or 2 chopped bananas into the fruit before layering. Chef’s Tip: Add 100 g desiccated coconut or 150 g rolled oats into the crumb mixture before layering. Chef’s Tip: Add 50 g chopped pecan nuts to the crumble mixture.

Pancakes

28. PANCAKES

Yield: ± 1.2 kg (Makes ± 18 - 20) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 375 mℓ (1½ cups) Milk 500 mℓ (2 cups) Water 80 mℓ (¹/3 cup) Oil

Method:

1 Sift the Master Sweet Batter R/P into the milk, water and oil. Whisk until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. 2 Heat a pancake pan or non-stick pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Slowly pour 80 g (¼ cup) batter into the centre of the pan tilting the pan in a circular motion in order to coat the bottom of the pan evenly. 4 Cook the pancake for ± 1 - 2 minutes or until the bottom just starts to turn golden brown. Loosen the edges with a plastic egg lifter or spatula and gently flip the pancake to cook the other side. Make sure the pancake is flat against the pan with no folds. Cook for ± 1 minute before sliding onto a warm plate or serve immediately. Repeat the process with the remaining batter (± 18 pancakes), greasing the pan between each pancake.

Serving Suggestions:

* Sprinkle with cinnamon sugar and a squeeze of fresh lemon juice. * Drizzle with syrup and top with sliced banana and dollops of fresh whipped cream. * Sprinkle with grated chocolate, add spoonfuls of peanut butter and top with sliced banana. * Top with warm stewed apples, a sprinkle of cinnamon and vanilla ice cream. * Fresh berries with Vanilla Flavoured Mousse (08955030). * Fill pancakes with prepared Chocolate Mousse (08954030)/ Strawberry Flavoured Mousse (08956030)/Vanilla Flavoured Mousse (08955030) and serve with grated chocolate, fresh fruit or fruit pulp.

Chef’s Tip: Add extra water if the batter is too thick.


29. WAFFLES

Yield: ± 800 g (Makes ± 8 - 12) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 190 mℓ (¾ cup) Milk 190 mℓ (¾ cup) Water

Method:

1 Sift the Master Sweet Batter R/P into the milk and water. Whisk until smooth and lump-free. Decant into a pouring jug and allow to rest for 10 minutes. 2 Heat a waffle maker and grease with non-stick spray or lightly brush with vegetable oil. 3 Spoon ± 60 - 100 g of batter onto the base of the waffle maker (depending on size). 4 Close the machine and cook until golden brown. Remove from the machine and place onto a warm plate or serve immediately.

Serving Suggestions:

* Drizzle with syrup and top with vanilla ice cream. * Drizzle with syrup and top with sliced banana and dollops of fresh whipped cream. * Sprinkle with grated chocolate, add spoonfuls of peanut butter and top with sliced banana. * Drizzle with chocolate or caramel sauce and top with vanilla ice cream. * Top with fresh berries and dollops of Vanilla Flavoured Mousse (08955030). * Top with dollops of prepared Chocolate Mousse (08954030)/ Strawberry Flavoured Mousse (08956030)/Vanilla Flavoured Mousse (08955030) and serve with grated chocolate, fresh fruit or fruit pulp.

Waffles

30. BANANA FRITTERS

Yield: ± 1.2 kg (Makes ± 30) Banana Fritters 650 g (5 medium) Bananas, ripe 100 g (2 large) Eggs, beaten 60 mℓ (¼ cup) Water 500 g (1 sachet) Master Sweet Batter R/P (08169050) 125 mℓ (½ cup) Oil, for frying

Method:

1 Mash the bananas until almost smooth. Stir in the beaten eggs and water. Sift the Master Sweet Batter R/P into the mixture and mix to combine. 2 Heat the oil in a pan over medium heat. Drop heaped tablespoons of the batter into the pan and shallow fry until golden brown on both sides. Cinnamon Sugar Sprinkle 5 g (2 tsp) Cinnamon, ground 100 g (½ cup) Castor sugar

Method:

3 Mix together the cinnamon and castor sugar. Sprinkle the mixture over the cooked fritters.

Chef’s Tip: Garnish with toasted coconut shavings, sliced banana and syrup.

Banana Fritters


31. CRUMPETS

Yield: ± 800 g (Makes ± 22) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 190 mℓ (¾ cup) Milk 190 mℓ (¾ cup) Water

Method:

1 Sift the Master Sweet Batter R/P into the milk and water. Whisk until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. 2 Heat a non-stick pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Spoon batter into the pan (± 40 g per crumpet), keeping them at least 1 - 2 cm apart. 4 Cook the crumpets for ± 2 minutes or until the surface is full of air bubbles and the bottoms are golden brown. Flip with an egg lifter or spatula and cook for ± 1 minute on the other side before removing from the pan.

Serving Suggestions:

* Drizzle with syrup and top with a dollop of fresh whipped cream. * Spread with strawberry jam and top with a dollop of fresh whipped cream. * Top with Chocolate Mousse (08954030)/ Strawberry Flavoured Mousse (08956030)/Vanilla Flavoured Mousse (08955030). * Spread with butter and top with grated cheddar cheese. * Drizzle with maple syrup and top with sliced banana and chopped walnuts.

Variation:

APPLE & CINNAMON CRUMPETS

Add 200 g peeled and chopped apples/chopped canned pie apples and half a teaspoon of ground cinnamon into the crumpet batter before resting. Sprinkle with cinnamon sugar before serving.

Variation:

CHOC CHIP CRUMPETS

Add 100 g (½ cup) milk chocolate chips into the crumpet batter before resting.

Variation:

BERRY CRUMPETS

Add 125 g fresh mixed berries or chopped strawberries into the crumpet batter before resting. Dust with sifted icing sugar before serving.

Chef’s Tip: For shaped crumpets, spoon the crumpet batter into greased cookie cutters placed in the non-stick pan. Crumpets


32. MALVA PUDDING

Yield: ± 1.8 kg (Makes half insert) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 15 g (1½ Tbsp) Bicarbonate of soda 440 mℓ (1¾ cups) Water 100 g (2 large) Eggs 65 g (3 Tbsp) Apricot jam 15 mℓ (1 Tbsp) White vinegar Sauce 190 g (¾ cup) Butter/Margarine 440 mℓ (1¾ cup) Milk 350 g (1¾ cups) Sugar, white

Method:

1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P and bicarbonate of soda. 3 Whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. 4 Pour the batter into the half insert and cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through in the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Make the sauce: 5 Add the butter/margarine, milk and sugar to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. 6 Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. 7 Gently pour the hot sauce evenly over the sponge. Cover with foil and allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.

Variation:

COCONUT MALVA PUDDING Replace milk with coconut milk.

Variation:

CITRUS MALVA PUDDING

Add 9 g (3 Tbsp) of orange zest to the batter and replace 200 mℓ of the milk with orange juice.

Variation:

PEAR MALVA PUDDING

Add 410 g (1 can, drained) pear halves into the batter.

Malva Pudding


33. SAUCY CARAMEL PUDDING

Yield: ± 1.8 kg (Makes half insert) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 15 g (1½ Tbsp) Bicarbonate of soda 440 mℓ (1¾ cups) Water 100 g (2 large) Eggs 65 g (3 Tbsp) Apricot jam 15 mℓ (1 Tbsp) White vinegar Sauce 360 g (1 can) Caramel Treat™ 440 mℓ (1¾ cups) Milk 190 g (¾ cup) Butter/Margarine

Method:

1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P and bicarbonate of soda. 3 Whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. 4 Pour the batter into the half insert and cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through in the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Make the sauce: 5 Heat the Caramel Treat™ in a saucepan and slowly add the milk while stirring. Once all the caramel has mixed into the milk add the butter/margarine. Simmer for ± 5 - 10 minutes, stirring occasionally, until the sauce darkens slightly in colour. 6 Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. 7 Gently pour the hot sauce evenly over the sponge. Cover with foil and allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.

Chef’s Tip: Serve warm with whipped cream, warm custard or vanilla ice cream.

Saucy Chocolate Pudding

34. SAUCY CHOCOLATE PUDDING

Yield: ± 2 kg (Makes half insert) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 25 g (¼ cup) Cocoa powder 15 g (1½ Tbsp) Bicarbonate of soda 440 mℓ (1²/3 cups) Water 100 g (2 large) Eggs 65 g (3 Tbsp) Apricot jam 15 mℓ (1 Tbsp) White vinegar Sauce: 500 g (2½ cups) Sugar, white 15 g (2 Tbsp) Cocoa powder, sifted 190 g (¾ cup) Butter/Margarine 500 mℓ (2 cups) Milk

Method:

1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P, cocoa powder and bicarbonate of soda. 3 Whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. Pour the batter into the half insert and spread to form an even layer. Make the sauce: 4 Add the sugar, cocoa powder, butter/margarine and milk to a saucepan. Bring to a simmer for ± 5 minutes, melting the butter and dissolving the sugar. Remove from the heat and measure out 500 mℓ of sauce into a jug. Slowly pour evenly over the uncooked batter. 5 Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Place the half insert onto a rack in the centre of the oven and bake for ± 25 minutes or until the sponge is cooked through in the centre and the sauce has thickened around the edges. 6 Heat the remaining sauce until it begins to simmer again. Remove the half insert from the oven and gently pour the hot sauce evenly over the sponge and allow to stand for ± 10 minutes. Cut into squares to serve.

Variation:

LAMINGTON PUDDING Saucy Caramel Pudding

Add 45 g (½ cup) of coconut to the batter and sprinkle 25 g (¼ cup) coconut over the top of the pudding before serving.


35. BAKED BANANA PUDDING

Yield: ± 2.2 kg (Makes half insert) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 15 g (1½ Tbsp) Bicarbonate of soda 375 mℓ (1½ cups) Water 150 g (3 large) Eggs 65 g (3 Tbsp) Apricot jam 15 mℓ (1 Tbsp) White vinegar 400 g (3 medium) Bananas, mashed Sauce 350 g (1¾ cups) Sugar, white 5 g (2 tsp) Cinnamon, ground 190 g (¾ cup) Butter/Margarine 440 mℓ (1¾ cups) Milk 130 g (1 medium) Banana, thinly sliced

Method:

1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P and bicarbonate of soda. 3 Whisk together the water, eggs, apricot jam and vinegar. Stir in the mashed banana. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. 4 Pour the batter into the half insert and cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Make the sauce: 5 Add the sugar, cinnamon, butter/margarine and milk to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. 6 Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. 7 Gently pour the hot sauce evenly over the sponge, decorate with sliced banana and cover again with the foil. Allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.

36. STICKY GINGER PUDDING

Yield: ± 1.9 kg (Makes half insert) 500 g (1 sachet) Master Sweet Batter R/P (08169050) 15 g (1½ Tbsp) Bicarbonate of soda 5 g (2 tsp) Ginger, ground 440 mℓ (1¾ cups) Water 100 g (2 large) Eggs 65 g (3 Tbsp) Apricot jam 15 mℓ (1 Tbsp) White vinegar Sauce 190 g (¾ cup) Butter/Margarine 440 mℓ (1¾ cups) Milk 190 g (¾ cup) Golden syrup 5 g (2 tsp) Ginger, ground 300 g (1½ cups) Sugar, brown

Method:

1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P, bicarbonate of soda and ginger. 3 Whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. 4 Pour the batter into the half insert and cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through in the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Make the sauce: 5 Add the butter/margarine, milk, golden syrup, ground ginger and sugar to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. 6 Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. 7 Gently pour the hot sauce evenly over the sponge, cover again with the foil and allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.

Variation:

PEAR & GINGER PUDDING

Add 410 g (1 can, drained and chopped) pears to the batter before baking.

Variation:

STICKY DATE & GINGER PUDDING

Add 200 g pitted and finely chopped dates to the batter before baking.

Chef’s Tip: Golden syrup can be replaced with maple flavoured syrup. Sticky Ginger Pudding


Warm Apple & Cinnamon Pudding

37. WARM APPLE & CINNAMON PUDDING

Yield: ± 2 kg (Makes half insert) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Bicarbonate of soda 15 g (1½ Tbsp) Cinnamon, ground 5 g (2 tsp) Water 440 mℓ (1¾ cup) Eggs 100 g (2 large) Apricot jam 65 g (3 Tbsp) White vinegar 15 mℓ (1 Tbsp) Pie apples 385 g (1 can) Sauce Sugar, white 350 g (1 ¾ cup) Cinnamon, ground 4 g (2 tsp) Butter/Margarine 190 g (¾ cup) Milk 440 mℓ (1¾ cup)

Method:

1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P, ground cinnamon and bicarbonate of soda. 3 Whisk together the water, eggs, apricot jam and vinegar for ± 1 minute. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. Gently mix in the pie apples (chop up the larger pieces if necessary). 4 Pour the batter into the half insert and spread to form an even layer. Cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking. Make the sauce: 5 Add the sugar, cinnamon, butter/margarine and milk to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. 6 Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. 7 Gently pour the hot sauce evenly over the sponge, cover again with the foil and allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.

Apple & Cranberry Muffins

38. APPLE & CRANBERRY MUFFINS Yield: ± 1.1 kg (Makes ± 12 - 15) 375 mℓ (1½ cups) Water 100 g (2 large) Eggs, beaten 45 mℓ (3 Tbsp) Oil 50 g (¼ cup) Castor sugar 500 g (1 sachet) Master Sweet Batter R/P 200 g (2 small) 60 g (¹/3 cup)

(08169050) Apples, grated Cranberries, dried

Method:

1 Preheat an oven to 160°C. Grease a muffin pan well with non-stick spray. 2 Mix together the water, beaten eggs, oil and castor sugar in a jug. 3 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and pour in the liquid mixture. Gently mix in the dry mixture until just combined. Do not beat or over mix. 4 Add the grated apples and dried cranberries and fold in 2 or 3 times to incorporate evenly. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 85 g each). Place on a rack in the centre of the oven and bake for ± 20 minutes or until the muffins are golden brown and cooked in the centre. Use a toothpick or wooden skewer to test. If it comes out clean and dry, they are ready. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

Variation:

APPLE, OAT & CINNAMON MUFFINS

Remove the cranberries from the muffin batter and top with oat crumble: rub 40 g butter into 100 g Master Sweet Batter R/P and 80 g (1 cup) oats until the mixture resembles crumbs. Add 5 g (2 tsp) ground cinnamon and sprinkle on top of the muffins before baking.


39. APPLE, CINNAMON & RAISIN MUFFINS

Yield: ± 1.1 kg (Makes ± 12 - 15) 375 mℓ (1½ cups) Water 100 g (2 large) Eggs, beaten 45 mℓ (3 Tbsp) Oil 50 g (¼ cup) Castor sugar 500 g (1 sachet) Master Sweet Batter R/P (08169050) 3 g (1 tsp) Cinnamon, ground 200 g (2 small) Apples, grated 60 g (¹/3 cup) Raisins

Method:

1 Preheat an oven to 160°C. Grease a muffin pan well with non-stick spray. 2 Mix together the water, beaten eggs, oil and castor sugar in a jug. 3 Sift the Master Sweet Batter R/P and the cinnamon into a large bowl. Create a well in the centre and pour in the liquid mixture. Gently mix in the dry mixture until just combined. Do not beat or over mix. 4 Add the grated apples and raisins and fold in 2 or 3 times to incorporate evenly. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 85 g each). Place on a rack in the centre of the oven and bake for ± 20 minutes or until the muffins are golden brown and cooked in the centre. Use a toothpick or wooden skewer to test. If it comes out clean and dry, they are ready. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

40. CHOCOLATE CHIP MUFFINS

Yield: ± 1 kg (Makes ± 12 - 15) Water 375 mℓ (1½ cups) Eggs, beaten 100 g (2 large) Oil 45 mℓ (3 Tbsp) Castor sugar 50 g (¼ cup) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Chocolate chips 100 g (½ cup)

Method:

1 Preheat an oven to 160°C. Grease a muffin pan well with non-stick spray. 2 Mix together the water, beaten eggs, oil and castor sugar in a jug. 3 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and pour in the liquid mixture. Gently mix in the dry mixture until just combined. Do not beat or over mix. 4 Add the chocolate chips and fold in 2 or 3 times to incorporate evenly.

5 Spoon the mixture into the muffin pan so that the cups are just below full (± 85 g each). Place on a rack in the centre of the oven and bake for ± 20 minutes or until the muffins are golden brown and cooked in the centre. Use a toothpick or wooden skewer to test. If it comes out clean and dry, they are ready. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

Variation:

TRIPLE CHOCOLATE MUFFINS

Replace the chocolate chips with 50 g (¼ cup) chopped white chocolate, 50 g (¼ cup) chopped dark chocolate and 50 g (¼ cup) chopped milk chocolate.

41. CARROT & PECAN MUFFINS

Yield: ± 1.05 kg (Makes ± 12 - 15) Water 375 mℓ (1½ cups) Eggs, beaten 100 g (2 large) Oil 45 mℓ (3 Tbsp) Castor sugar 50 g (¼ cup) Master Sweet Batter R/P 500 g (1 sachet) (08169050) 150 g (1½ medium) Carrots, grated Pecan nuts, finely chopped 50 g (½ packet)

Method:

1 Preheat an oven to 160°C. Grease a muffin pan well with non-stick spray. 2 Mix together the water, beaten eggs, oil and castor sugar in a jug. 3 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and pour in the liquid mixture. Gently mix in the dry mixture until just combined. Do not beat or over mix. 4 Add the grated carrots and pecan nuts and fold in 2 or 3 times to incorporate evenly. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 85 g each). Place on a rack in the centre of the oven and bake for ± 20 minutes or until the muffins are golden brown and cooked in the centre. Use a toothpick or wooden skewer to test. If it comes out clean and dry, they are ready. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.


42. CAPPUCCINO MUFFINS

Yield: ± 950 g (Makes ± 12) 375 mℓ (1½ cups) Water 25 g (5 Tbsp) Coffee, instant 100 g (2 large) Eggs, beaten 45 mℓ (3 Tbsp) Oil 50 g (¼ cup) Castor sugar 500 g (1 sachet) Master Sweet Batter R/P (08169050) 50 g (¼ cup) Chocolate chips

Method:

1 Preheat an oven to 160°C. Grease a muffin pan well with non-stick spray. 2 In a jug, mix together the water and coffee until dissolved. Add the beaten eggs, oil and castor sugar and mix. 3 Sift the Master Sweet Batter R/P into a large bowl. Create a well in the centre and pour in the liquid mixture. Gently mix in the dry mixture until just combined. Do not beat or over mix. 4 Add the chocolate chips and fold in 2 or 3 times to incorporate evenly. 5 Spoon the mixture into the muffin pan so that the cups are just below full (± 85 g each). Place on a rack in the centre of the oven and bake for ± 20 minutes or until the muffins are golden brown and cooked in the centre. Use a toothpick or wooden skewer to test. If it comes out clean and dry, they are ready. 6 Remove the pan from the oven and allow to stand for ± 2 minutes. Remove the muffins carefully and cool on a wire rack.

Cappuccino Muffins

Chef’s Tip: Serve topped with whipped cream.

43. MELKKOS

Yield: ± 2.8 kg (Makes half insert) Butter, cubed 90 g (6 Tbsp) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Cinnamon sticks, whole 8 g (± 4) Milk 3 ℓ (12 cups) Cinnamon, ground 2 g (1 tsp) Castor sugar 50g (1/4 cup)

Method:

1 Rub the butter into the Master Sweet Batter R/P with fingertips until it resembles coarse crumbs. 2 Pour the milk into a pot and add the cinnamon sticks. Bring to the boil over a medium heat. 3 Remove the cinnamon sticks. Sprinkle the crumb mixture into the milk and mix gently. Reduce the heat and simmer for ± 15 -20 minutes or until cooked, stirring occasionally. Keep the heat low to prevent the mixture from burning. Don’t try to smooth the mixture. The mixture will have lumps that will look like mini dumplings once cooked. 4 Remove from the heat, cover with a lid and let stand for ± 20 minutes to thicken. Pour the mixture into a half insert. Mix the cinnamon with the castor sugar and sprinkle over the top of the Melkkos to serve.


44. MINI DOUGHNUTS

Yield: ± 890 g (Makes half insert) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Milk 160 mℓ (²/3 cup) Water 160 mℓ (²/3 cup)

Method:

1 Sift the Master Sweet Batter R/P into the milk and water and whisk until smooth and lump-free. Allow to rest for 10 minutes. 2 Drop heaped tablespoons of the batter into a deep fryer with the basket fully submerged in the oil. Deep-fry at 160°C for ± 3 minutes or until golden brown and cooked through.

Chef’s Tip: Roll doughnuts in castor sugar before serving. Cinnamon can also be added to the sugar. Chef’s Tip: Serve doughnuts with a chocolate ganache dipping sauce: Heat 125 mℓ (½ cup) cream and add 160 g (2 slabs) chocolate. Stir until the chocolate has melted. Chef’s Tip: Serve doughnuts with a caramel dipping sauce: Mix 360 g (1 can) Caramel Treat™ with 125 mℓ (½ cup) milk until no lumps remain.

Mini Doughnuts

45. CHEESECAKE

Yield: ± 2.1 kg (Makes half insert) Tennis® biscuits, finely crushed 400 g (2 packets) Butter/Margarine, melted 160 g (²/3 cup) Vanilla Flavoured Mousse 250 g (½ sachet) (08955030) Milk 250 mℓ (1 cup) Lemon Flavoured Jelly Powder 250 g (½ sachet) (08952030) Water, boiling 250 mℓ (1 cup) Water, chilled 250 mℓ (1 cup) Cream cheese 500 g (2 tubs)

Method:

1 Mix the crushed Tennis® biscuits with the melted butter. Spoon the mixture into the base of a half insert or tart tin and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes. 2 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 3 Whisk the cream cheese in a mixing bowl until no lumps remain. Fold the cream cheese into the mousse mixture until smooth. 4 Mix the Lemon Flavoured Jelly Powder with the boiling water until dissolved. Stir in the cold water and mix together. Set aside to cool. Do not refrigerate. 5 Add the jelly mixture to the mousse mixture and mix well. 6 Spoon the cheese cake mixture onto the biscuit base and spread to form a smooth layer. 7 Refrigerate for ± 2 hours before serving.


46. CARROT CAKE LOAF

Yield: ± 1.5 kg (Makes ± 2 large loaves) Eggs, beaten 200 g (4 large) Castor sugar 105 g (½ cup) Master Sweet Batter R/P 500 g (1 sachet) (08169050) Bicarbonate of soda 10 g (1 Tbsp) Baking powder 8 g (2 tsp) Cinnamon, ground 6 g (3 tsp) Milk 250 mℓ (1 cup) Oil 250 mℓ (1 cup) Carrots, grated 300 g (3 medium) Pineapple, crushed, drained 280 g (1 can) Pecan nuts, roughly chopped 100 g (1 packet)

Method:

1 Preheat an oven to 160°C. Grease 2 large loaf tins well with non-stick spray. 2 Beat the eggs and castor sugar together until light. 3 Sift the Master Sweet Batter R/P, bicarbonate of soda, baking powder and cinnamon into a large bowl. Gently mix the dry ingredients into the egg and sugar mixture. Add the milk and oil and mix until just combined. Do not beat or over mix. 4 Add the grated carrots, pineapple and 75 g pecan nuts and fold in 2 or 3 times to incorporate evenly. 5 Spoon the mixture into the 2 loaf tins. Place on a rack in the centre of the oven and bake for ± 35 minutes or until they are golden brown and cooked in the centre. Use a cake tester or wooden skewer to test. If it comes out clean and dry, they are ready. 6 Remove the tins from the oven and allow to stand for ± 2 minutes. Remove the cakes carefully and cool on a wire rack. Cream Cheese Icing 60 g (¼ cup) Butter/Margarine 150 g (¾ cup) Icing sugar, sifted 5 mℓ (1 tsp) Vanilla essence 250 g (1 tub) Cream cheese

Method:

7 Beat the room temperature butter/margarine and add the sifted icing sugar. Beat until light and fluffy. Add the vanilla essence and cream cheese and mix until smooth. 8 Ice the carrot cake loaves with the cream cheese icing and sprinkle with the remaining (25 g) pecan nuts to serve.

Chef’s Tip: Sift the Master Sweet Batter R/P to prevent any lumps in the finished recipe.

Carrot Cake Loaf

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