PLANS * PARTY FROM DAWN
FRIENDS, FAMILY , FUN November 2013
’TIL DUSK TIPS TO * DÉCOR SET THE SCENE FOR * MENUS EVERY TASTE TO THE * SECRETS PERFECT BRAAI
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RECOGNISED BY THE CANCER ASSOCIATION OF SOUTH AFRICA AS PROTECTION AGAINST THE HARMFUL EFFECTS OF THE SUN
RECOGNISED BY THE CANCER ASSOCIATION OF SOUTH AFRICA AS PROTECTION AGAINST THE HARMFUL EFFECTS OF THE SUN
04 Sweet as pie Wake up to a little whimsy with a sumptuous tea party.
08 Breakfast bliss Get the kids involved and cook up the morning feast.
14 It’s a ﬁesta! Celebrate summer with a laid-back afternoon party.
elcome to the wonderful world of party – now get ready for a whirlwind extravaganza from morning to night. Starting with a scrumptious brunch tea party, we set out a candy-striped table under a big leafy tree, laden with bubbles, cupcakes, teapots and sweet touches. Little girls will be in heaven! Next up is a pool party in the blazing sun – bright colours and refreshing drinks are the order of the day. We show you how to put it together, from clothing and gear to snacks and entertainment. Finally, it’s time to top it all off with a chic evening do, complete with cocktails and sophisticated nibbles. So what are you waiting for? Let’s get the party started!
With love from the PnP party team, xxx
18 Mediterranean magic Win your guests over with fresh, flavoursome food.
20 Fire it up Braai like a champion.
26 Sunset vibes Welcome the evening with a drink in hand.
32 Cocktail party Pair the perfect finger food with your cocktailil creations.
PUBLISHED ON BEHALF EHALF OF PICK N PAY BY JOHN BROWN SOUTH AFRICA
Featured PnP General Merchandise products are available nationwide at Hypers and selected Supers, unless stated otherwise. Can’t ﬁnd these products? Call PnP’s customer care line on 0800 11 22 88.
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Sweet as pie Dress your table with ďŹ‚owers, candy stripes and all things pink for the most delectable brunch
Tea party essentials 1 Serene garden setting 2 Pretty pink or lace dress 3 Fresh juice and tea 4 Cakes galore 5 Sweet smiles
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Fresh start Kickstart the day with coffee, tea or juice – whatever you choose, PnP has you covered
Get going with a crisp glass of OJ – it’s just the thing for a sunny spring morning.
Tea is both refreshing and relaxing
The little ones will love the cute illustrations on the box – and, of course, the fruity flavours.
1 PnP rooibos tea 2 PnP 100% South African Gold tagged tea bags 3 PnP orange juice 4 PnP instant coffee granules 5 PnP organic rooibos in grape, apple and vanilla flavours 6 PnP mocha java blend 7 PnP 100% juice blend smoothies in guava & strawberry and pineapple flavours 6 | PnP Party Nov 2013
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Tabletop designs Get a little crafty with these delightful table setting ideas 1
DARLING DETAILS Print out guest names and slide them into ornate fans as place cards.
FEMININE TOUCH Make unique place settings by matching crockery with pretty napkins and tying your cutlery with ribbons.
SIMPLY THE BEST Bring out your old silverware and use as flower vases for a glamorous vintage feel.
GIFTS FOR GUESTS Make favours for guests by filling jars with sweeties and topping them with fabricwrapped lids.
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Breakfast bliss Give the most important meal of the day a fresh spin with these party-perfect recipes
YOGHURT, FRUIT AND MUESLI BRĂ›LĂ‰E 4 apples, peeled and cored 1 packet (350g) frozen mixed berries 3 PnP star anise Brown sugar to taste 1 large tub (1kg) Greek-style yoghurt SERVES 8
Place apples, berries, star anise, and sugar in a saucepan, and simmer gently until berries release juices, apples are tender, and liquid has thickened slightly. Spoon mixture into a large trifle dish, or 8 heat-proof ramekins. Top with generous layer of yoghurt. Sprinkle over even layer of brown sugar and blowtorch or grill until sugar has melted and caramelised. Serve immediately.
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ROASTED CHIPOLATAS AND MIXED TOMATOES
EGGS BAKED IN PEPPERS
1 packet (250g) PnP vine tomatoes 1 packet (250g) PnP yellow cherry tomatoes 2 PnP Finest kumatoes, cut into wedges 1 packet (about 500g) PnP pork chipolatas 2 Tbsp (30ml) chopped thyme 4 cloves garlic, smashed Salt and milled pepper Glug of olive oil
4 peppers, halved and seeded Olive oil Salt and pepper 1 jar (350g) PnP finest tomato and basil pasta sauce ½ tub (125ml) thick cream ½ cup (125ml) grated parmesan 8 jumbo eggs
SERVES 4 –6
Preheat oven to 200˚C. Toss all ingredients in a roasting pan until well coated. Roast for 15 minutes, or until sausages are cooked through. Serve with eggs and crusty bread.
TASTE TIP a light touch of * Drizzle balsamic vinegar over the tomatoes before roasting to add extra flavour.
SERVES 4 –8
Spoon a dollop of tomato sauce and cream into each pepper, then crack in an egg. Scatter over a little cheese, and bake for 10 minutes. Serve immediately with fresh crusty bread.
You can’t go wrong with quality basics
Preheat oven to 180˚C. Place peppers on a roasting tray, then drizzle with oil and season. PnP Party Nov 2013 | 9
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BAKES FOR KIDS PEANUT BUTTER AND JAM ROLL-UPS
PnP has everything you need to make a creation ﬁt for a true princess
Spread 1 roll (400g) puff pastry with ½ cup (125ml) each peanut butter and strawberry jam. Reroll into a log and cut into slices 1cm thick. Bake in a lined baking tray for 15 minutes at 180˚C, or until cooked through. Dust with icing sugar and serve.
PnP’s free-range eggs are laid by happy, healthy hens. 2
Tea parties are the peak of genteel indulgence.
Rub together 2 cups (300g) selfraising flour, a pinch of salt and 1/3 cup (80ml) butter. Mix in 2/3 cup (180g) grated cheddar and an extra pinch of salt. Whisk 1 extra-large egg with ½ cup (125ml) milk. Fold everything together lightly. Tip onto floured surface and cut rounds out with a 5cm cookie cutter. Bake for 10–15 minutes, or until just cooked. Serve warm with jam and butter.
EASY CAKE POPS 7
1 PnP castor sugar 2 PnP free-range eggs 3 PnP icing sugar 4 Nicoletta angel drops, “bling” sugar balls, and cake crystals 5 Rolling pin, R159.99 6 Cookie cutters, R44.99 7 PnP raspberry and blackcurrant jam
Remove crust from 1 madeira cake. Crumble cake and mix in ¼ cup (60 ml) Pillsbury vanilla icing. Roll into balls and insert a stick into each. Refrigerate to set. Melt 2 slabs (160 g) white chocolate in a bowl over boiling water. Remove sticks from pops, dip stick-ends in chocolate, and reinsert. Coat pops in chocolate. Refrigerate to set, then decorate with sweets or icing sugar flowers.
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RAINBOW MERINGUES Preheat oven to 130˚C. Whisk 3 egg whites until they form soft peaks. Add a pinch of salt, and 2/3 cup (180g) castor sugar a spoonful at a time. Whisk until all sugar has been incorporated and meringue is thick and glossy. Divide into three bowls and swirl a few drops of food colouring through each bowl. Place dollops of meringue mixture on greased and lined baking tray (sprinkle with edible glitter if you like) and place in oven. Reduce temperature to 110˚C and bake for 1 hour. Remove and allow to cool.
Little ones will love making these treats as much as they’ll enjoy eating them.
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Ready, steady, cook PnP’s checklist for kitchen tools and bakeware 2
CHERRY AND COCONUT LOAF ½ cup (125ml) butter ½ cup (125ml) castor sugar 2 extra-large eggs ½ cup (125ml) desiccated coconut 1 cup (250ml) self-raising flour 1 punnet (about 120g) cherries, halved and stoned 1 tsp (5ml) almond essence MAKES 1 LOAF Preheat oven to 180˚C. Grease and line a 25cm loaf tin. Cream butter and sugar, then add eggs one at a time. Add almond essence and beat mixture well. Fold through coconut and flour; once combined, fold in cherries. Spoon into prepared loaf tin and bake for 35– 40 minutes, or until a skewer comes out clean. Remove from tin and allow to cool on a rack.
Juicers are becoming more and more popular, thanks to the huge health benefits of fresh juice. Supercharge your nutrient intake and kickstart your metabolism by throwing in all your favourite fruit and veg.
Give your culinary creations pride of place with PnP’s classic set of pristine white crockery. 4
1 Pyrex measuring jug, R149.99 2 Glass dessert bowl, R29.99 3 Prestige 240 mm springform cake pan, R99.99 4 PnP 12-piece crockery set, R99.99 5 Russel Hobbs juicer, R599.99 6 Eetrite 16-piece cutlery set, R199.99 7 Anzo kitchen tool set, R399.99
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Get the look
Dress your tots in these cute Pick n Pay buys A girl can never have too many dresses!
1 6 8
1 REAL girls’ printed flip-flops, R39.99 2 REAL denim top, R99.00 3 REAL tiered skirt, R59.99 4 REAL Pink pumps, R59.99 5 REAL boys’ tee, R29.99 6 REAL girls’ tee, R29.99 7 Summer dress, R129.90 8 Polka dot shorts, R99.99 9 Pink anglaise dress, R139.00 PnP Party Nov 2013 | 13
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Pool party essentials 1 Friends and family 2 Snacks and drinks 3 Cool tunes 4 A hot bikini 5 Sun, sun, sun!
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Itâ€™s a fiesta! Savour the sunny season
with frozen treats, cocktails and impromptu poolside gatherings
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Happy hour Want to shake up the perfect cocktail or drink? PnP has what you need
GREAT IDEA Throw a beer tasting for your friends with a selection of local and imported beers. Don’t forget to keep a few non-alcoholic versions on hand for those who don’t partake.
Mainstay cocktail boxes make cocktail mixing oh-so easy. The range includes some of the most popular cocktail flavours, including strawberry daiquiri, mojito and piña colada; mix them up, freeze them for slushy drinks, and reseal them when you’re done. Drink up!
Coloured glasses add a touch of fun 7
1 Smirnoff Ice Double Black 2 Flat Roof Manor sauvignon blanc 3 Mainstay cocktail boxes 4 Brewers & Union craft lagers 5 Hansa Marzen Gold and Pilsener 6 Bavaria light beer 7 Coloured glasses, R29.99 16 | PnP Party Nov 2013
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Cheers to you! Bright ideas for outdoor entertaining MELTING MOMENTS Freeze your own floral ice cubes and wow your guests. Set the ice cubes in two stages to stop the flowers from floating to the top, and remember to use expressly edible flowers to avoid any chemicals.
ITâ€™S A WRAP Make fun cutlery sets by threading Life Savers through twine and tying them around bold serviettes.
MESSAGE ON A BOTTLE Paste strips of wrapping paper around water bottles to give them an updated twist.
TOP IT OFF Cut out colourful prints of butterflies or flowers, punch a hole through the middle, and slide them onto straws for a festive touch.
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Mediterranean magic Dish up the robust ﬁngerlickin’ ﬂavours of summer
BUTTER BEAN HUMMUS WITH FLATBREAD 2 cans (400g each) butter beans, drained 1 clove garlic ¼ cup (60ml) tahini ¼ cup (60ml) cold water Juice of 1 lemon Pinch of smoked paprika Olive oil Salt and milled pepper SERVES 6–8
Place ¾ of butter beans in blender with all remaining ingredients and blitz until smooth. Season and spoon mixture into a shallow bowl. Heat a glug of oil in a pan and fry remaining butter beans with a pinch of smoked paprika, then spoon over hummus. Drizzle with a little olive oil and serve with flatbread.
Other great dips to try with this menu are traditional hummus, tzatziki and taramasalata.
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MOROCCAN CHICKEN ON THE BRAAI 2 free-range chickens, spatchcocked ¼ cup (60ml) harissa ¼ cup (60ml) Greek yoghurt Juice and grated peel of 1 lemon (plus extra for serving) Salt and milled pepper SERVES 8 Place chickens on a large roasting tray. Mix remaining ingredients and rub all over chickens. Preheat oven to 180˚C and par-
cook chickens for 30 minutes, then remove and set aside. Continue cooking chickens over medium-hot coals, turning occasionally, until juices run clear and chickens are cooked through. Squeeze over a little more lemon juice and serve.
TASTE TIPS dries out easily, * Chicken so take care not to
overcook it on the braai. For added flavour, let the chickens marinate for up to six hours before.
LAMB RIBS WITH ZA’TAR RUB 1.5kg lamb ribs Juice and grated peel of 1 lemon Olive oil Honey for serving PnP tzatziki for serving
Toss ribs in lemon juice and peel, and add a glug of olive oil. Mix spices and scatter over lamb. Cook lamb over medium-hot coals until fat has rendered and ribs have turned crispy. Drizzle over a little honey (but not too much). Serve hot with tzatziki.
For the za’tar 2 Tbsp (30ml) sesame seeds 1 Tbsp (30ml) each dried oreganum and marjoram 1 Tbsp (15ml) ground cumin 2 tsp (10ml) sea-salt flakes SERVES 4 –8 PnP Party Nov 2013 | 19
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Fire it up For ﬂaming good food follow these hints and tips
CHICKEN WINGS 1 packet (about 500g) freerange chicken wings For the basting 2 Tbsp (30ml) coconut milk 2 Tbsp (30ml) honey 2 Tbsp (30ml) curry powder Salt and pepper SERVES 6 AS A SNACK Cut wings into winglets and discard tips. Baste wings with sauce. Cook in oven at 200°C, basting every 10 minutes, until cooked through and sticky.
Let there be light Use PnP’s green firelighters to get your braai going; alternatively, use a mixture of newspaper and small sticks to help ignite bigger logs.
Make sure your pieces of wood are all the same size; that way they’ll burn at the same rate and settle down into uniform coals without scorching patches of flame.
For a quick fire, opt for briquettes or charcoal.
Always braai in a safe area, well clear of overhanging foliage and away from where people walk.
SOAK IT UP Creating a great marinade is equal parts art and alchemy – and with PnP’s ready-made blends you’re guaranteed perfection.
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Fire starters Light up your menu with PnP’s selection of braai basics
Braais are perfect for veggies too
Get a fire going with PnP’s charcoal and firelighters, and you’re set to sizzle. 3
The offering Meat should be at room temperature before it hits the braai – this will allow for more even cooking.
Do not salt meat or marinate in a salty mixture too long before cooking, as this draws out essential juices.
To prevent your meat from losing tasty juices, don’t pierce it with sharp tongs or braai forks.
For slow cooking – like potjies, pot-bread and chicken – make sure coals are low and steady, and add more coals as you go. If they’re too hot, the food may burn or catch fire.
For fast cooking – like steaks and chops – coals should be hot enough to sear the meat on the outside before overcooking it. If they’re too cold, the meat will end up dry and unappetising.
1 PnP charcoal, R33.99, PnP firelighters, R11.99 2 PnP wood-handled BBQ tongs, R59.99 3 PnP aluminium BBQ tongs, R79.99 4 PnP nylon basting brush, R29.99 5 Metalix adjustable braai (60×45×21 cm), R499.99 6 PnP braai grid box (41×31 cm), R119.99 PnP Party Nov 2013 | 21
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The reinforcements JEWELLED TABBOULEH 1 clove garlic, crushed ½ cup (60ml) each lemon juice and olive oil 1 tsp (5ml) each cumin, cinnamon and paprika 1½ cup (375ml) each couscous and boiling water 1/3 cup (80 ml) each chopped flat-leaf parsley, mint, spring onion and coriander 3 tomatoes, seeded and diced 1 cucumber, seeded and diced ½ packet (50g) toasted almonds, chopped Mix tomato juice 1 packet (100g) PnP with worcestershire pomegranate rubies sauce, vodka, a dash Salt and milledand pepper of tabasco, a sting
The show simply can’t go on without a delicious array of salads and snacks Grill up a few kebabs to whet appetites
Slap a couple of pita breads on the braai to crisp their crusts and imbue them with a smoky flavour – then let your guests stuff them to bursting with the works. 7
of salt and pepper in a SERVES highball6–8 glass over ice
cubes. Garnish with Mix garlic,stalk lemonand juice, spices and a celery olive oil in and a bowl. Set the aside. lemon, voilà: Pour water over couscous, cover, perfect brunch-time and allowMary. to stand for 20 minutes bloody 6 before fluffing with a fork. Toss with dressing and other remaining ingredients, and season to taste.
1 PnP chicken kebabs in peri-peri and BBQ marinades 2 PnP lemon juice 3 PnP pita breads 4 PnP butter beans 5 PnP salad dressings 6 PnP rocket salad 7 PnP salt-and-vinegar-flavoured potato snacks PnP Party Nov 2013 | 23
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When it comes to poolside lounging, PnP has it taped
TOP TIPS FOR SUMMER PARTIES to rinse your * Remember cooler box and let it
air-dry after use to prevent odours. Clean your braai grill with a wedge of lemon or half an onion just before you start cooking your meat. Add a drop of citronella oil to your candles to keep away the mozzies – or look for ready-infused citronella candles. Make sure your patio cushions and umbrellas are thoroughly dry before you store them to prevent mildew.
Look out for PnP’s range of fantastic plastic serveware – from plates, trays and bowls to platters of various sizes, all in fresh patterns and colours. Perfect for any occasion, indoor or outdoor!
Small enough to transport to an impromptu party! 7
1 Coloured cube candleholders, R14.99 2 Grill brush, from R29.99 3 PnP melamine serveware, R39.99 4 REAL beach towel, R39.99 5 PnP beach umbrella, R79.99 6 Campers Collection 36 cm kettle braai, R129.99 7 25L freezer tote, R89.99 8 Anzo six-piece steak knife set in holder, R229.99
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Get the look Stay cool in more ways than one with PnPâ€™s selection of summer threads 3
This block-stripe swimsuit is an absolute hit! 7
1 Cherokee vest, R55.90 2 Maui & Sons boardshorts, R109.90 3 Maui Girl block-stripe swimsuit, R169.90 4 Flip-flops, R29.99 5 REAL 0 shirt, R99.99 6 Cherokee denim shorts, R149.90 7 Bikini top, R99.99, bikini bottom, R89.99
Make a statement with bold blue stripes
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Soiree essentials 1 A warm summerâ€™s night 2 Flickering candles and lights 3 A selection of wine and cheese 4 Your favourite glassware 5 Laughter and good times
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Sunset vibes Bring out your ďŹ nest party
wear for an elegant evening under shimmering lights
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Wine and dine Impress your guests with a selection of ﬁne wines, spirits and after-dinner drinks
Did you know that PnP stocks a wide range of local méthode cap classiques and the real deal from France?
Decanting wine doesn’t just create a dramatic effect – with older wines, careful decanting separates the wine from any sediment left in the bottle; with young vintages, the process of pouring, and the wide surface area in the decanter, help to aerate the wine.
1 Graham Beck brut rosé, Pongracz MCC, Graham Beck brut 2 Glass tumblers, R39.99 3 Frangelico hazelnut liqueur 4 Olmeca reposado tequila 5 Bormioli ice bucket, R29.99 6 Boschendal Le Bouquet 7 Kanonkop Kadette
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Centre of attention Make an impact with these striking dĂŠcor displays GENTLE GLOW For simple and cost-effective candleholders that are easy to make, wind and knot lengths of rope around Consol jars. If you like, twist wire around the top to make handles that you can use for carrying and hanging candles.
KEEP IT TIDY Spray-paint used tins, wrap them with hessian, and secure with gold thread to make handy cutlery holders.
EARTHY ADDITION Use succulents and aloes in clear vases instead of flower arrangements. They lend a natural feel, and last longer.
HANGING LIGHTS Cut butterfly shapes out of card and stick them onto large paper lanterns. Fill the lanterns with battery-operated fairy lights and hang for extra ambience.
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Moody hues Beautiful glassware, chic candlesticks and stylish scatters set the scene for a successful do
Scatter cushions offer a simple and effective way to offset the look of any arrangement. Pick cushions with colours and patterns that complement or contrast with the other elements in the scene youâ€™re setting.
1 Candle bowls (two-pack), R14.99 2 Mirror-mosaic candleholders, R49.99 3 Coloured glasses (threepack), from R49.99 4 Patterned scatter cushions, R119.99 5 Cylinder vase, R119.99
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Get the look PnPâ€™s summer range keeps ps things breezy from beach h to backyard braai 5
1 Sun hat, R169.90 2 Shoes, R59.99 3 REAL shirt, R149.90 4 Cherokee distressed jeans, R169.90 5 Summer dress, R169.90 6 Sandals, R69.99
THE RULES OF DENIM Dayware denim Wear your comfy jeans with a pair of flip-flops and a cotton vest from Pick n Pay. Look out for this summerâ€™s essential item: a pair of cut-off denim shorts. Glam denim Opt for a pair of bedazzled denims for balmy summer evenings, or dress up your favourites with a sheer sequined top. Keep your outfit coordinated with other hot accessories in shades of denim. 4
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Cocktail party Bite-sized is the way to go for cocktail eating, so give these delicious dainties a whirl – and wait for the reaction
SAMOOSA SELECTION WITH FRESH COCONUT SAMBAL Selection of PnP frozen samoosas 1 cup (250ml) grated fresh coconut 2cm knob ginger, grated 1 green chilli ½ packet (15g) coriander Juice of 2 limes ½–2⁄3 cup (125–150ml) coconut cream SERVES 4–8
Heat samoosas according to packet instructions. Place sambal ingredients in a blender and whizz until smooth, then season to taste. Serve warm samoosas with sambal on the side.
FRESH INGREDIENTS A meal is only as good as its ingredients – so make sure you use the freshest coriander and ginger.
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SPARKLING WINE JELLIES WITH BERRIES
CRISPY CAMEMBERT WITH MELON AND GINGER JAM
1 bottle (750ml) semi-sweet sparkling wine 4 tsp (20ml) gelatine 1 packet (100g) each raspberries, blueberries and gooseberries ½ packet (125g) strawberries, sliced Mint for garnish
1 large loaf ciabatta 2–3 wheels camembert Flour for dusting 2 large eggs, beaten 1 jar (350g) PnP Finest melon and ginger in syrup Vegetable oil for deep frying Watercress for garnish
Divide berries among 12 125ml glasses, keeping some aside for garnish. Pour jelly mixture over the top and refrigerate until set. Garnish with remaining berries.
MAKES 12–16 PORTIONS
MAKES 18–25 PORTIONS
Dissolve gelatine in ½ cup of boiling wine. Allow mixture to cool, and stir through remaining wine before mixture starts to set.
Slice crust off ciabatta and pulse in blender to form crumbs. Cut camembert into wedges and dust with flour. Dip into egg and coat with
ciabatta crumbs. Deep-fry in 4cm of hot oil until golden-brown. Remove melon from syrup and cut into smaller pieces. Drizzle camembert with syrup, garnish with watercress, and serve with melon.
TIME-SAVER’S TIP Fry the camembert until *golden in advance, and simply reheat for a few minutes just before serving.
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Platter preparations With the selection of high-quality ingredients on hand at PnP, all you have to do is choose 2
HOT-SMOKED SALMON PÂTÉ WITH CRISPY CAPERS
1 packet (about 200g) PnP hot-smoked salmon ¼ cup (60ml) finely chopped chives ½ packet (125g) cream cheese, softened ¼ cup (60ml) sour cream Lemon juice to taste Olive oil Salt and milled pepper For the crispy capers ¼ cup (60ml) baby capers
Mix tomato juice with worcestershire SERVES 4–8 sauce, vodka, a dash of tabasco, and a sting Toss all and pâté pepper ingredients of salt in into a blender and pulse until highball glass over icethey combine – but stop before cubes. Garnish with mixture a celeryturns stalkmushy. and Season taste. lemon, to and voilà: the Heat glug of oil in a pan and perfect brunch-time fry capersMary. until crispy. Drain6 bloody and scatter over pâté just before serving with crackers or crusty bread.
Good, crusty bread is a necessity for balancing the intensity of your platter’s centrepiece ingredients. 6
PnP vegetable samoosas are partially cooked, so they fry up in a flash – just what you need to get your party snacks on the go with a minimum of fuss. Serve them with a delicious dip (like the coconut sambal on p32) and you’re sorted.
1 PnP vegetable samoosas 2 PnP ciabatta 3 PnP black olives 4 PnP chickpeas 5 PnP mint 6 PnP low-fat chargrilled ham, meat selection and chargrilled chicken 34 | PnP Party Nov 2013
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FROM THE SWEET TO THE DRY, WE HAVE A VARIETAL TO PAIR WITH ANY GUEST.
Not for Sale to Persons Under the Age of 18.