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freshideas WINTER 2018

Tuck into…     

Rib-sticking roasts Hearty soups Easy pastas Aromatic curries Decadent puds

Chinese-style citrus roast chicken



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We guarantee great quality produce packed with taste and nutritional goodness. Responsibly sourced and grown with care.

Fresh Ideas is published for Pick n Pay by John Brown South Africa (Pty)Ltd. Prices correct at time of going to print but are subject to change. All products available at selected PnP stores.

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Welcome Here at Pick n Pay we reckon that winter is a time to cosy up and treat yourself to comforting dishes, lashings of hot chocolate and a good bottle of wine – all enjoyed, of course, cuddled up in front of a roaring fire or toasty heater. Our buyers have gone to great lengths to bring you our most cutting-edge culinary finds to date. In the produce department we have an amazing range of baby vegetables – like beetroots and carrots and spritely baby leeks. We’ve also stocked up on seedless lemons, the best quality mandarins and sweet, pink-fleshed cara cara oranges. What’s more, our butchers have sourced the best free-range pork, beef and lamb – making for slow and easy Sunday roasts and stews. Our hot puds are to die for and all they need is a lick of cream or custard to make them the perfect end to your meal. It’s not all about slow eating, though, this winter we’ve done the chopping and preparing for you with our affordable range of ready-prepared vegetables. If you’re in the mood for a little fast (and guaranteed) comfort you can also try one of our award-winning curries or new range of hearty stews and soups. They hit the spot every time.

Whatever it is that you are craving this winter, we’ve got you covered and that’s our promise!

The PnP team X

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Soup it up 2

The answer to a quick office lunch or easy midweek supper – Pick n Pay convenience soups are hot, satisfying and delicious too

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HYGGE (pronounced hoo-guh) A Danish term defined as “the practice of creating cosy and congenial environments that promote emotional wellbeing” -– these divine soups do just that


PnP brisket and bean soup (600g)

Turn it up a notch with sliced avocado and some pickled jalapeños.


PnP Thai red curry soup (600g)

Dust peeled and deveined prawns in smoked paprika and pan-fry in oil until golden. Serve soup topped with prawns and fresh coriander.


PnP farmstyle chicken soup (600g)

Drizzle with olive oil and garnish with a handful fresh chopped parsley.

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PnP pumpkin sage and chorizo soup (600g)

Fry a few sage leaves in butter and spoon over hot soup with milled black pepper.



PnP butter chicken soup (600g)

Deep-fry PnP frozen vegetable samoosas and serve with soup.


PnP broccoli, spinach and kale soup (600g)

Toss torn kale in olive oil, ground cumin and seasoning and roast or fry until crisp and use to top hot soup.

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Souperb secrets!


There are plenty of tips and tricks when it comes to taking a soup from ordinary to extraordinary in no time


1 2 3 4

Harissa-spiced cream Stir a few tablespoons harissa paste through lightly whipped cream to add a fragrant touch to a butternut soup.

Parmesan crisps




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Bake small mounds of grated parmesan in a hot oven until crispy and arrange on top of a rich tomato or minestrone soup.

Cheesy croutons Tear chunks ciabatta into bite-sized pieces, toss in olive oil and grated cheese then bake until golden. Use liberally on top of any soup.

Fresh greens and herbs Up the vegetable quotient and flavour profile of your favourite soup by stirring in soft greens such as pak choi (Chinese cabbage), baby spinach and herbs just before serving.

PnP frozen samoosa and spring roll selection Not only do these crispy morsels make great party snacks, they are also the perfect crunchy accompaniment to Asian- and Indian-inspired soups.

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Fried courgette spirals Toss PnP spiralised baby marrow in a little cornflour and deep-fry until crisp, they lend great texture to creamy soups.

PnP savoury toasted seeds

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These seeds come in handy single-serve sachets and are perfect to sprinkle over your soup lunch at the office. Use in creamy potato, butternut or cauliflower soups that could benefit from a touch of crunch.

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PnP basil pesto This old faithful gives soup a boost of peppery basil and parmesan goodness, lovely in cream- and tomato-based soups.

PnP bakery baguette


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Good old crunchy French loaf is perfect as is, or simply slice, sprinkle with cheese and grill to serve with French onion soup.

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fresh GREEN GINGER DETOX VEGETABLE SOUP Heat 3 Tbsp (30ml) coconut oil in a pot and add 2 tsp (10ml) each black mustard seeds and cumin seeds. Add 4cm knob grated ginger, 1 sliced chilli and 1 packet (600g) PnP green vegetable soup mix. Pour in 2 cups (500ml) vegetable stock, 1 cup (250ml) coconut milk and simmer until tender. Add 1 cup (250ml) PnP frozen peas and cook for 5 minutes. Toss in a handful of chopped coriander and season. Blitz if desired and serve with PnP pea shoots.

PEPPER STEAK RAMEN Heat a glug oil in a pan. Season and sear 2 (200g each) PnP rump steaks for 2-3 minutes on each side. Rest and slice thinly. Heat 1 Tbsp (30ml) milled pepper, 4cm knob grated ginger, ½ bunch spring onions, 2 tsp (10ml) sesame oil, 2 cloves chopped garlic, ¼ cup (60ml) each dry sherry (optional) and soy sauce and 1.2L of beef stock in a saucepan. Simmer for about 15 minutes. Add 2 packets (75g each) instant noodles and 1 packet (435g) PnP stir-fry with baby corn and cook until just wilted and noodles are tender. Serve soup topped with soft boiled eggs, sesame seeds, spring onions and steak.

BOWLS OF GLORY Make a meal of PnP’s convenience soups by jazzing them up with these delectable recipes.

ALPHABET MINESTRONE SOUP Heat a glug oil in a pot and sauté 1 packet (600g) PnP minestrone soup for a few minutes. Add 1 can (400g) PnP chopped tomatoes, ½ cup (125ml) uncooked PnP alphabet pasta and 4 cups (1L) vegetable stock. Simmer for about 20 minutes or until pasta is cooked. Season well and serve topped with grated parmesan.

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PnP pumpkin, sage & chorizo soup (600g), R42.99; PnP red Thai curry soup (600g), R49.99; PnP broccoli, spinach & kale soup (600g), R39.99; PnP brisket & bean soup (600g), R49.99; PnP butternut soup mix (600g), R24.99; PnP minestrone soup mix (600g), R24.99; PnP green vegetable soup mix (600g), R24.99; PnP vegetable soup mix (600g), R24.99

PnP sage (20g), R8.99; PnP English spinach (300g), R28.99; PnP shelled garden peas (200g), R39.99; PnP coriander (80g), R17.99.



PnP beef flavour instant noodles (75g), R3.99; PnP alphabet pasta (500g), R19.99; PnP beef samoosas (12’s), R24.99 PnP vegetable spring rolls (12’s), R39.99.

Pastel soup mug assorted colours, R19 each; PnP coupe soup/pasta plate, R26.99 each; black and white soup mug, R19 each; 02 dine round soup bowl, R36.99.

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Perfect pasta Hungry for comfort? Pasta makes just about everything better, so dish up and dig in

Italians believe whoever gets served the bay leaf in the bolognaise is the lucky one!

THE ULTIMATE BOLOGNAISE Glug olive oil 1 onion, chopped ½ cup (125ml) diced carrots ½ cup (125ml) diced celery 2 cloves garlic, finely chopped 1 packet (200g) PnP streaky bacon, diced 400g pork mince 400g PnP lean beef mince 1 packet (55g) PnP bolognaise cook in sauce 1½ cups (375ml) red wine 2 cans (400g each) PnP

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chopped tomatoes 2 Tbsp (30ml) PnP tomato paste 2 cups (500ml) beef or vegetable stock Sprig each rosemary and thyme 1 bay leaf Salt and milled pepper For serving: PnP spaghetti, cooked Mozzarella, sliced (optional) Parmesan, grated Handful fresh basil Heat oil in a saucepan

on medium heat. Sauté onion, carrots, celery, garlic and bacon until soft and fragrant. Remove and set aside. Add more oil and brown meat well. Return vegetables to pan and add remaining ingredients. Simmer uncovered for 1 hour, adding a little water when needed. Season and serve generously ladled over hot spaghetti. Garnish with mozzarella, parmesan and basil.

MINCE MAGIC! 3 ways with leftover mince

 Pile mince onto leftover sliced bread with cheese and toast in a jaffle iron or sandwich press.

 Stir through a can of kidney beans and serve as chilli con carne with nachos.

 Sauté a few parboiled diced potatoes with onion, once crisp add mince and reheat. Serve with fried eggs for a hearty breakfast.

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All you need to know about pairing your favourite sauce with the perfect noodle




A thick ribbon-like pasta that complements thin, cream-based sauces.


PnP penne rigate This tubular pasta with pointy ends is perfect for a chunky and meaty sauce.

3 PnP alphabet pasta 11

A small, letter-shaped pasta that works well when whipping up meals and soups for the kids.


4 PnP macaroni

A small pipe-like pasta, that is superb in baked dishes and, of course, classic mac and cheese!

5 Lasagne


Rectangular sheets of pasta that are used to make all kinds of baked lasagne or open ravioli.

fusilli and 6 PnP tri-coloured fusilli


This screw-shaped pasta can be served with chunky or smooth sauces. Once cooked, the soft spirals soak up all the delicious sauce.

7 PnP kiddies shapes pasta


These playful pasta shapes are a great mealtime favourite for kids’ dishes and work with all sauces.


8 Linguini

When it comes to this thin, ribbon-like pasta, creamy and smooth sauces work best.

9 PnP spaghetti

A round, long, thin pasta that is excellent with thick and chunky sauces and even better with smooth, delicate ones.

10 Cannelloni

A large pasta tube that is designed to be filled and baked in creamy sauces.

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11PnP pasta shells

A small shell-shaped pasta that makes chunky sauces all the more glorious.

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Our homestyle dishes are prepared with care daily. Fresh foods made with quality ingredients from trusted suppliers.

Pasta pronto! Not in the mood to make your own? Well, PnP has done all the hard work for you, and my-oh-my, it’s bellissimo PnP beef lasagne (1kg) A traditional bolognaise of slow-cooked beef mince ragu baked in layers of pasta and béchamel sauce.

OTHER PASTAS TO TRY... PnP chicken alfredo (300g) Penne tossed in a creamy béchamel sauce with chicken, smoky ham and sautéed button mushrooms. PnP macaroni bacon and cheese (1kg) Good old macaroni folded through a cheesy white sauce with the added bonus of crispy bacon.

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PnP beef lasagne (1kg), R86.99; PnP wriggly beef bolognaise (200g), R29.99; PnP macaroni bacon & cheese (1kg), R86.99; PnP chicken alfredo (300g), R41.99.

PnP bolognaise wet cook in sauce (400g), R19.99; PnP bolognaise dry cook in sauce (55g), R9.99; PnP whole peeled tomatoes in tomato juice (400g), R8.99; PnP local black olive and to tomato pesto (130g), R39.99; PnP spaghetti pasta (500g), R9.99.

PnP lean beef mince, from R87.99/kg; PnP onions (1kg), R16.99; PnP baby marrow tagliatelle (330g), R17.99, PnP thyme (20g), R8.99; PnP rosemary (20g), R8.99.

Krone Chardonnay Pinot Noir, WAS R80, NOW R65 (SAVE R15); Brampton Shiraz, WAS R80, NOW R70 (SAVE R10); Beyerskloof Cabernet Sauvignon Merlot, WAS R85, NOW R70 (SAVE R15); Guardian Peak Merlot, WAS R85, NOW R75 (SAVE R10); Tokara Cabernet Sauvignon, WAS R115, NOW R95 (SAVE R20); Barista, WAS R78, NOW R65 (SAVE R13).

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Salt milled and pepper, to taste SERVES 4

1 bunch kale, ribs removed and chopped 1 cup (250ml) grated parmesan + extra to serve 2 cups (500ml) grated PnP mozzarella + extra to serve 1 packet (600g) PnP butternut soup ½ tub (125ml) cream 1 packet (300g) PnP spiralled butternut 1 packet (500g) PnP penne, cooked

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Preheat oven to 180°C and grease an ovenproof baking dish. Blanch kale and drain. Toss with remaining ingredients and stir through pasta. Season. Scatter over extra parmesan and mozzarella. Bake for 20-30 minutes until golden and bubbling.

Good idea For a lovely meaty option, add some shredded chicken or beef mince to these pots

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Sheer comfort Easy one-dish meals spell less time prepping dinner and even less washing up – it’s a win-win situation

BACON AND AVOCADO TRAY-BAKE BURGERS 1 bag (1kg) PnP oven chips Glug oil 1 packet (4’s) PnP salt and pepper burgers 1 packet (200g) PnP streaky bacon 4 burger buns 1 tub (200g) PnP spicy guacamole ½ cup (125ml) sour cream or

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mayonnaise 2 tomatoes, sliced 1 packet (350g) PnP ruby slaw 1 baby gem lettuce, shredded Pickled jalapeño peppers (optional) SERVES 4 Preheat oven to 200°C. Toss chips in oil, arrange on a baking tray and bake for 15 minutes.

Move chips over to one side and place patties and bacon on tray. Roast for 10 minutes then flip patties and bacon and toss chips. Roast for a further 10 minutes. Spread buns with guacamole and top with patties and bacon. Top with sour cream or mayo, tomatoes, coleslaw and lettuce. Secure burger with a skewer and serve with chips and peppers (if using).

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Osso Bucco is IItalian t for bone w it a hole. This with hearty dish is traditionally p prepared with v veal, but we’ve op opted for beef – a and it’s just as m mouthwatering

OSSO BUCCO PUTANESCA Salt and milled pepper 1kg beef shin Glug olive oil 1 onion, diced 8 anchovy fillets 4 cloves garlic, chopped ½ cup (125ml) diced celery ½ cup (125ml) diced carrots 1 cup (250ml) white wine 2 cans (400g each) PnP whole peeled tomatoes, mashed 2 cups (500ml) beef stock 1 sprig thyme 2 bay leaves Handful PnP calamata olives 2 Tbsp (30ml) baby capers Handful fresh parsley, chopped + extra to serve For serving: Creamy polenta with parmesan SERVES 4-6 Season meat and heat oil in ovenproof dish. Brown meat all over, remove from dish and set aside. Fry onions, anchovies, garlic, celery and carrots until soft and fragrant. Return meat to dish and add remaining ingredients except olives, capers and parsley. Cover and cook for 60-90 minutes. Stir through olives, capers and parsley and simmer for 10 minutes more. Serve over a bed of creamy polenta and scatter with parsley.

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Curry up! Nothing says winter quite like one of PnP’s award-winning curries

LAMB ALOO SHEPHERD’S PIE 1-1.4kg lamb neck 2 Tbsp (30ml) masala powder Salt and milled pepper Vegetable oil 1 onion, chopped 2 cloves garlic, crushed 1 sachet (400g) PnP Durban curry cook in sauce 1 tsp (5ml) each ground cardamom and fennel 4 tomatoes, finely chopped 1½ cups (375ml) lamb or beef stock 1 packet (80g) baby spinach Topping: 8 baked potatoes, cooled ¼ cup (60ml) butter 1 tsp (5ml) each cumin and mustard seeds Small handful curry leaves Pinch turmeric SERVES 4 Preheat oven to 180°C. Season lamb with spices. Heat oil in an ovenproof dish and sauté onion and garlic until fragrant. Add lamb and remaining ingredients, except spinach. Cover and bake for 60-90 minutes or until tender, adding water if needed. Stir through spinach. Scoop potato flesh from skins and break into chunks. Toss potatoes with butter and spices and place on top of stew. Bake for 15-20 minutes until golden. Serve with PnP rotis or naan bread.

Did you know? Aloo means potato in Hindi and they are usually the star of this dish. We’ve bulked up this Indian-inspired meal with lip-smacking lamb

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fresh CREAMY POLENTA Cook 2 cups (500ml) instant polenta according to packet instructions. Fold through 2 Tbsp (30ml) butter and ½ cup (125ml) grated parmesan. Season well. Serve with a rich tomatobased stew or sautéed exotic mushrooms.

SPICED ONION RICE Heat a glug oil in a pan and fry 1 tsp (5ml) each cumin and mustard seeds until they begin to pop. Add 2 sliced onions and fry until caramelised. Remove half the onions, add 1½ cups (375ml) PnP basmati rice and cook according to packet instructions. Drain and top with reserved onions and sage leaves.

BROWN BUTTER CAULI RICE A fantastic low-carb option. Heat ¼ cup (60ml) butter and a handful woody herbs (thyme, bay leaves, rosemary or sage) in a pan until fragrant. Add a glug oil and 1 packet (350g) PnP cauliflower rice. Sauté until tender and season. Serve scattered with herbs.

BUTTERY MASH Boil 600g peeled and quartered potatoes until tender. Drain and steam dry in a colander for about 5 minutes. Heat ½ cup (125ml) milk or cream in a saucepan with a large knob butter until hot. Tip in potatoes and mash until fluffy. Season well and add a handful chives if you like.

SUPPORTING ACTS After all, one needs something to soak up the delicious sauce...

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TURMERIC, GINGER AND COCONUT BARLEY Cook 1 packet (500ml) pearl barley with ½ cup (125ml) desiccated coconut, 4cm knob sliced ginger and 1 tsp (5ml) ground turmeric according to packet instructions until tender. Drain and stir through a glug coconut oil and juice (30ml) of 1 lime. Serve topped with coconut shavings and sliced chilli. FRESH IDEAS | 17

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PnP lamb curry with rice, R63.99; PnP chicken korma and pilau rice, R60.99; PnP plain naan (2’s), R14.63; PnP butter roti (5’s), R25.21; PnP plain guacamole (200g), R26.99.

PnP straight cut oven potato chips (1kg), R22.99; PnP red kidney beans (400g), R9.99; PnP crosscut green beans (400g), R11.99; PnP chicken a la king dry cook in sauce (55g), R9.99, PnP Durban curry dry cook in sauce (55g), R9.99; PnP cauliflower (300g), R17.99.

PnP thick free range burgers (4’s), R79.99; PnP smokey jalapeno burgers (4’s), R39.99; PnP country classic burgers (4’s), R39.99; PnP free range filleted breasts (5’s), R69.99/kg; PnP free range chicken drumsticks and thighs, R63.99/kg.

Brampton Sauvignon Blanc, WAS R70, NOW R60 (SAVE R10); Fleur du Cap Cabernet Sauvignon, WAS R95, NOW R85 (SAVE R10); Spier Chardonnay Pinot Noir, WAS R65, NOW R55 (SAVE R10); Warwick The First Lady Rose, WAS R75, NOW R65 (SAVE R10); Warwick The First Lady Cabernet Sauvignon, WAS R90, NOW R75 (SAVE R15); Diemersdal Pinotage, WAS R110, NOW R95 (SAVE R15).

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PnP chicken biryani (1kg)

PnP lamb curry (350g) A spicy lamb curry with a hint of heat served on a bed of fluffy basmati rice.

Nuggets of chicken tossed through a creamy curry sauce, crispy fried potatoes and onions on a bed of perfectly spiced basmati rice.

PnP chicken korma and pilau rice (350g) A fragrant rich and creamy chicken curry on a bed of pilau rice spiced with whole mustard and cumin seeds.

PnP’s fragrant curries are produced by Vee’s – an authentic Indian family that has passed on the recipes for generations. Their spices are freshly blended each day and the curries are cooked in traditional copper pots and stirred by hand!

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This piece of meat is cut from the shoulder and works well in stews.



2Beef shin

One of the best pieces of stewing meat because of the large marrow bone in the centre.

3Short rib

Flat rib bones that are covered with layers of muscle that require very long, slow cooking to become juicy and tender.


Cut from shoulders and neck, plenty of fat and connective tissue,

Meat manifesto Perfect low and slow cooking all comes down to choosing the best cut of meat – and Pick n Pay’s got you covered

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needs long and slow cooking.


The jointed tail of the animal. This cut has plenty of gelatinous cartilage that melts into a delicious gravy after long, slow cooking.


A cut taken from the chest. The meat has a coarse texture and

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fresh 7 8 12





15 16 11

needs slow cooking. Can be drybraised too when wrapped in foil.



Goulash lamb

9Stewing lamb

Made up of a variety of leftovers of other choicer cuts and has plenty of bones therefore plenty of flavour.

Cubes of meat from the shank, leg and hindquarters. Goulash contains no bones and is great for curries.





A very affordable piece of meat cut from the neck area. It has lots of fat and flavourreleasing bones.

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This cut-up shank is a prized piece of stewing meat and has a delicious marrowbone in the centre.


The shins of front and hind legs, this soughtafter cut needs low, slow cooking.

connective tissue, this cut becomes


deliciously tender.



Delicious when roasted but a great way to add flavour to stews, especially when smoked as the fat melts away once cooked and adds a rich flavour.



Quite simply, the feet. They’re an economical cut that consist of lots of bones and connective tissue that’s a melt-inthe-mouth delight.

The lower cut of the leg. It is meaty and delicious and often used to make Eisbein.



liquid they stay moist and tender.

Marbled with fat and little

Small cubes of meat from the leg or shoulder. They are quite lean, but if cooked in plenty of

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Rule the roast Rib-sticking roasts and sumptuous sides simply set the tone for bountiful winter feasting

ROAST RACK OF PORK WITH APPLE AND BULGUR STUFFING Aim to please with this sure-fire showstopper. Stuffing: Glug olive oil 1 large red onion, diced 2 cloves garlic, finely chopped ½ tsp (3ml) each ground cinnamon, all spice and dried mint 1 tsp (5ml) each ground cumin and coriander ½ cup (125ml) bulgur wheat ¼ cup (60ml) currants

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1 cup (250ml) diced apples 2 tbsp (30ml) each chopped parsley, mint and dill + extra to serve Pork: 1 large (1.8kg) pork loin, on the bone 1 red onion, cut into wedges Glug olive oil Salt and milled pepper 2 cups (500ml) verjuice or ½ cup (125ml) grape juice and ½ cup (125ml) chicken stock Handful fresh thyme 2 apples, quartered SERVES 6-8

Preheat oven to 200°C. Heat oil in a saucepan and sauté onion and garlic until fragrant. Cool. Combine onion and remaining stuffing ingredients. Cut pork along the bone to make a pocket, leaving the ends attached. Stuff and roll up pork, then secure with string. Place onion and pork in a roasting pan. Drizzle with oil, season and scatter with thyme. Pour verjuice around pork and roast for 90 minutes. Place remaining apples around pork and roast for 30 minutes more or until cooked through. Serve.

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fresh ULTIMATE ROAST POTATO A good roast is nothing without the perfect crunch of a golden roast potato 1 kg PnP baking potatoes, peeled and halved 1 bulb garlic, crushed ½ cup (125ml) duck fat or olive oil Handful each fresh sage, thyme and rosemary Salt and milled pepper SERVES 4 Preheat oven to 200°C Place potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce heat and simmer for 10 minutes or until the potatoes are tender. Drain and steam dry for 20 minutes. Toss potatoes in a colander to scuff their edges. Coat in duck fat or olive oil, herbs and seasoning. Place on a baking sheet and roast for about 40-80 minutes, tossing every 25 minutes until golden and crispy. Serve immediately.

THE POTATO PLAYBOOK PnP orange sweet potato chips with honey butter Toss 1 packet (400g) PnP fresh sweet potato chips with a glug oil. Arrange in a roasting pan and dot butter all over. Roast at 180˚C until golden and extra crispy. PnP baby potato with herb butter Microwave these in the bag until tender. Roughly mash with the butter for delicious crushed potatoes. Scatter with parsley or chives and serve. PnP frozen frying chips Deep-fry PnP frying chips in PnP canola oil until golden and crisp. Drain on kitchen paper and toss with grated parmesan. Drizzle with truffle oil and serve. Spicy just roast potatoes Roast a tray (600g) PnP spicy potatoes until crisp. Scatter with spring onions and serve with PnP sour cream and chive dip.

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We’re proud to bring you expertly prepared, quality cuts, sourced from responsible suppliers.


BOEUF BOURGUIGNON TOPSIDE ROAST This classic beef roast is a firm favourite – your dinner guests will certainly agree 2 smoked pork belly rashers or ½ packet bacon, sliced 1 onion, chopped 1 punnet (250ml) PnP portabelinni mushrooms, halved 4 cloves garlic, sliced

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1 sprig thyme 2 bay leaves 1 cup (250ml) red wine 1½ cups (375ml) beef stock Meat: 1 large (1.5kg) PnP topside roast Salt and milled pepper Preheat oven to 180°C. Heat an ovenproof dish over medium heat.

Fry pork, onions and mushrooms until fragrant. Add all remaining ingredients and bring to boil. Remove from heat. Season meat all over. Place in dish, cover and roast for about 90 minutes or until cooked through. Remove and rest for 20 minutes before carving. Serve meat ladled with pan juices.

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fresh CHINESE-STYLE CITRUS ROAST CHICKEN It’s certainly the most versatile meat to roast, try this zooty version to please a hungry crowd.

For serving: PnP jasmine rice, steamed 1 packet (300g) PnP farmers vegetable mix, steamed SERVES 4

1 large (1.2kg) PnP free range chicken 3 mandarins, halved Juice (60ml) and zest of 1 lemon Juice (60ml) and zest of 2 mandarins ¼ cup (60ml) soy sauce 1 tsp (5ml) sesame oil or dry sherry (optional) 2 star anise 3cm knob ginger, finely sliced 3 cloves garlic, sliced 2 Tbsp (30ml) honey 1 bunch spring onions, cut into chunks

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Preheat oven to 180°C. Place chicken and mandarins in a roasting pan. Combine all remaining ingredients, except honey and spring onions, and pour over chicken and into its cavity. Cover with foil and roast for about 70 minutes. Uncover, drizzle with honey and add spring onions. Roast for 15-20 minutes more until cooked through. Serve with rice and vegetables.

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Top of the crops PnP’s innovative fresh produce buyers have collaborated with farmers around the country to bring you the latest and greatest vegetables in stores now

JUST ROAST BUTTERNUT AND SPINACH WITH BÉCHAMEL SAUCE (600G) The two best bistro sides in one dish – simply bake in the tray and enjoy.

COUNTRY VEGETABLE MIX Blanch and toss in butter and lemon zest, or simply nibble on the delicious raw veggies while you cook!

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PNP BABY ROOT VEG Place 1 packet (300g ) each PnP baby beetroots, baby golden beetroots and PnP baby candystriped beetroot and PnP baby rainbow carrots on a roasting tray. Add 2 cinnamon sticks, 3 star anise and 1 tsp (5ml) fennel seeds. Season and roast in a hot oven until cooked through.

PNP ROASTING POTATOES AND ROSEMARY (1.5KG) Toss in oil, butter or duck fat. Season and roast in a hot oven until crispy and golden. Serve with your roast.

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BABY PAK CHOI The perfect side to Asian-inspired roasts. Blanch and serve with a dollop of oyster sauce and a sprinkle of sesame seeds.

PNP BUTTERNUT WEDGES WITH SAGE BUTTER (400G) Simply open and roast, making sure to toss the butternut wedges occasionally to coat in butter while they cook.

PNP FARMERS MIX This delicious mix of baby vegetables are best enjoyed blanched and served with butter, up the ante and serve drizzled with pesto.

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SPIRALISED NESTS Toss a punnet (300g) each PnP spiral trio, PnP spiralised sweet potato and PnP spiralised baby marrow with a Âź cup (60ml) melted butter and a handful thyme. Pile onto a baking tray in small mounds and roast for 15-20 mintues or until cooked through and crispy around the edges.

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PnP free range whole chicken in tray, R49.99/kg; PnP leg of lamb, R149.99/kg; PnP spiced potato wedges (600g), R29.99; PnP potato bake (850g), R40.99; PnP butternut wedges with sage butter (400g), R22.99

PnP vegetable tagliatelle trio (300g), R17.99; PnP baby pak choi (200g), R19.99; PnP rainbow baby carrots (200g), R19.99; PnP broccoli stems (230g), R29.99; PnP mandarins (1kg), R29.99

PnP frozen baby carrots (750g), R26.99; PnP frozen baby peas (750g), R26.99; PnP frozen roasting vegetable mix (1kg), R26.99; PnP country crisp mix vegetables (1kg), R25.99.

Neil Ellis Groenekloof Sauvignon Blanc, WAS R95, NOW R80 (SAVE R15); Boschendal 1685 Chardonnay, WAS R105, NOW R90 (SAVE R15); Nederberg Wine Masters Shiraz, WAS R90, NOW R78 (SAVE R12); KWV Roodeberg, WAS R85, NOW R75 (SAVE R10); Spier Creative Block No.3, WAS R165, NOW R140 (SAVE R25); Allesverloren Cabernet Sauvignon, WAS R140, NOW R115 (SAVE R25).

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Sweet escape With these pudding offerings the path to dessert happiness is short and delectable

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2 cups (500ml) PnP assorted frozen berries

1 packet (500g) PnP vanilla flavoured cake mix ½ cup (125ml) desiccated coconut ¾ cup (180ml) PnP butter Pinch salt ½ cup (125ml) PnP flaked almonds


Filling: 6 large or 9 smaller Top Red, Joya or Pink Lady apples, peeled and cored 1 tsp (5ml) PnP vanilla essence ¼ cup (60ml) soft brown sugar 2 Tbsp (30ml) cornflour

Stir cake mix, coconut and salt together. Rub butter into dry ingredients until it resembles breadcrumbs. Stir through almonds and set aside. Cut apples into bite-sized chunks. Mix all remaining ingredients through the apples until well combined. Spoon into a 30 x 20cm ovenproof dish and pile on the crumble. Bake for 30-35 minutes until golden. Serve with ice cream, cream or custard.

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Sugar rush! With Pick n Pay’s decadent range of convenience puddings, life couldn’t get any sweeter

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apple caramel sponge 1PnP pudding (450g

) A soft syrupy sponge topped with sticky apples and decadent toffee sauce.

luxury bread and butter 2PnP pudding (450g) Classic bread and butter pudding studded with milk chocolate morsels.

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7 5



3PnP strawberries

Serve PnP strawberries as is, or macerate in a little sugar and vanilla essence for a fresh berry blast!

4PnP cream

Pour it, whip it or pipe it – any pudding will benefit from a lick of cream.

malva 7PnP custard pot (150g) Delicious squares of PnP classic malva with lashings of fresh custard – simply microwave and enjoy!

8Frozen waffles (600g/4’s

) The South African national pud, now in bigger and better family size.

) PnP frozen waffles just need to be toasted and topped with your favourites. Try a homemade hot berry sauce and ice cream

chocolate sponge 6PnP custard pot (150g)

vanilla flavoured 9PnP ice cream (2L)

Sticky chocolate sponge with a divine chocolate sauce and fresh custard.

PnP’s creamy vanilla ice cream rounds off any hot or cold pud.

5PnP malva (850g

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PnP chocolate sponge custard pot (140g), R24.99; PnP malva pudding dd & custard d pot ((120g), ) R24.99; PnP apple caramel sponge pudding (450g), R54.99; PnP luxury bread & butter pudding (450g), R54.99; PnP malva pudding (450g), R57.99.



PnP vanilla flavoured ice cream (2L), R48.99; PnP frozen waffl ffles (4’s), (4’ ) R42 R42.99; 9 PnP whipped cream (250g), R43.99; PnP frozen whole strawberries (350g), R49.99; PnP frozen blueberries (350g), R49.99.

PnP strawberries (400g), R49.99 PnP top red apples (6’s), R17.99 (buy 2 for 25); PnP citrus trio (600g), R39.99; PnP cultured cream (250g), R25.21.

Krone Night Nectar Demi-Sec Rose, WAS R140, NOW R120 (SAVE R20); Graham Beck Bliss Demi-Sec MCC, WAS R165, NOW R145 (SAVE R20); Allesverloren Port, WAS R135, NOW R110 (SAVE R25); Darling Cellars Chocoholic Pinotage, WAS R60, NOW R52 (SAVE R8); Bon Courage Blush Vin Doux, WAS R70, NOW R58 (SAVE R12); Delush Sweet Rose, WAS R35, NOW R30 (SAVE R5).

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fresh fresh

Sipping pretty Whether you choose one of PnP’s expertly roasted coffees, hot chocolate or whiskey – making a choice won’t be easy

THE ULTIMATE IRISH COFFEE 8 tots (240ml) whiskey 8 tsp (40ml) PnP brown sugar 3 cups (750ml) PnP coffee (of your choice), freshly brewed ½ tub (125ml) PnP cream, lightly beaten Shaved chocolate, to serve MAKES 4 Mix whiskey and sugar through coffee until sugar dissolves. Pour coffee into heatproof glasses leaving at least a 2.5cm gap for cream. Pour cream into coffee over the back of a spoon and fill each glass to the rim. Scatter over chocolate and serve.


GET CREATIVE Ingredients to add at home:

 Dollop of PnP pesto  Grating of parmesan  Few torn basil leaves  Handful of rocket  Freshly sliced avocado  Vine tomatoes (before baking) “But of course  Chopped chillies in a splash of oil adventures on  Your favouriterun hot sauce  Crumbled feta all sorts of whiskey” – Atticus

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Sunday Times Food Awards winner Pick n Pay’s mouth-watering pizzas and quiches were just some of the store offerings that scooped top marks at the 2017 Sunday Times Food Awards. Try them and see why!

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PnP coffee capsules strong (10’s), R41.99; PnP Italian blend beans (250g), R59.99; PnP ground coffee mocha java blend (500g), R99.99; PnP Tanzanian single origin 100% pure instant coffee (100g), R79.99; PnP instant hot chocolate (500g), R51.99.

Consol San Marco latte mug (4-pack) R139.99, PnP Irish coffee mug, R14.99 each; Tartan mug, R19.99 each; Bormioli Galassia whisky glass set (3-pack), R59.99; Consol Bordeax stemless glass set (4-pack), R149.99.

Diamond glass snack bowl assorted colours, R13.99 each; Fluted glass snack bowl assorted colours, R14.99 each; Fun floral porcelain bowl, R24.99 each; Lace porcelain bowl, R24.99 each; Luminarc diwali bowl, R29.99 each; Conical snack bowl 9cm assorted colours, R19.99 each.

Jameson Irish Whiskey, R279; Bushmills Blackbush Whiskey, R299; The Pogues Irish Whiskey, R319; The Dubliner Bourbon Cask-aged Whiskey, R250; Tullamore Dew Irish Whiskey, R240; Jameson Select Reserve, R369; Kilbeggan Irish Whiskey, R189.

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Meet a few of our VIPs... We pride ourselves on our VIPs – Very Important Producers, they are the ones who ensure we bring you the very best meat, produce and convenience products from around the country… at prices you can afford. It’s all part of Pick n Pay’s mission to support local business while making your life, and the lives of all South Africans better, together.

“We care more about our products and customers than ourselves. This is difficult in the short term but has set us up for long-term success” – Bernard Nortje, owner of Dessertworx  Dessertworx

 Morgan Beef

Working with delicious treats all day long? Yes please! We can’t help thinking that’s why Matipi Thangwane, an employee at this ready-to-eat dessert company, looks so happy.

Klaas Venter supplies PnP with high-quality beef from his farm outside Villiers in the Free State. He started out working on his dad’s farm after school, and now runs his own with a staff of 25. “It’s a long day – I get up just after five and sometimes work into the night... I love it though – I love being outdoors. I am my own boss.”

Schoonbee Landgoed  Olgah Mhlanga enjoys being close to nature in her work for this Limpopo-based supplier of grapes and citrus fruit.

 Kiewietsvlei Boedery Maria Buys works at this supplier of tender baby vegetables and produce near George in the Western Cape. Something tells us she doesn’t have any trouble getting her five-a-day.

 Desert Star Free Range Piggery Bot River pig farmer Richard Krige is passionate about his product: “Living close to nature humbles you and gives you a sense of appreciation for the sort of work you do – to feed people and be a curator of a piece of the land.”

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“We are in a very unique area where so many different vegetables flourish. We are passionate about providing the best possible produce” – David van Niekerk, owner of Kiewietsvlei Boedery

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Prices correct at time of going to print but are subject to change. All products available at selected PnP stores.

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Winter Supplement  

Whatever it is that you are craving this winter, we’ve got you covered and that’s our promise! The PnP team

Winter Supplement  

Whatever it is that you are craving this winter, we’ve got you covered and that’s our promise! The PnP team