October Recipes

Chicken & Apricot Sausage Rolls

Crisp, golden and moreish in every way, these chicken sausage rolls are perfect for snacks or a scrumptious lunchbox surprise. Some apricot pieces add a welcome touch of sweet to the savoury chicken filling. Feel free to serve these pastries as appetisers, they’re bound to be a hit no matter what the occasion.

Makes about 20

Ingredients:

1 onion, finely chopped

15 ml (1 tbsp.) sunflower oil

1 garlic clove, crushed

1 can (410 g) Rhodes Apricot Halves in Syrup, drained and chopped

500 g chicken mince

65 ml (¼ cup) fresh breadcrumbs

1 handful flat-leaf parsley, chopped

salt, pepper and ground nutmeg to taste

2 eggs

400 g roll puff pastry, defrosted in the fridge

30 ml (2 tbsp.) water

Method:

1. Fry the onion in the oil until soft. Add garlic and fry for 1 - 2 minutes. Transfer to a mixing bowl and allow to cool.

2. Add the chopped Rhodes Apricot Halves, chicken mince, breadcrumbs, parsley, seasoning and 1 egg and mix well.

3. Unroll the pastry on a lightly floured surface and cut into evenly sized rectangles. Whisk the remaining egg with the water and brush the surface of the pastry with the egg wash.

4. Place a spoonful of chicken mixture onto each rectangle and roll up. Press the open edges together and place on a lined baking sheet with the seams at the bottom. Brush the tops with the remaining egg wash and bake in a preheated oven at 180°C for 15 - 20 minutes or until cooked through and golden.

Recipe supplied by Rhodes

Breakfast Burritos

By far one of the most interesting and delicious ways to serve up your scrambled eggs and bacon, you’ll spice up your morning and put a zing in your day with this breakfast burrito recipe. Wrapped in a soft tortilla and given a tasty coating of Rhodes Mexican Style tomato mixture, the filling is a saucy delight. Feel free to serve this for lunch too, it’s a scrumptious treat at any time of day.

Serves: 6

Ingredients:

6 soft flour tortillas or wraps

12 eggs

45 ml (3 tbsp.) milk

Salt and pepper to taste

30 ml (2 tbsp.) butter

250 g streaky bacon, grilled

250 ml (1 cup) grated cheddar cheese

1 can (410 g) Rhodes Mexican Style Tomato, Onion & Green Pepper

45 ml (3 tbsp.) coriander leaves, chopped

Method:

1. Heat the tortillas or wraps according to the instructions on the pack and keep warm.

2. Whisk the eggs, milk and salt and pepper together.

3. Scramble the mixture in the butter then fill each tortilla or wrap with a portion of scrambled egg, bacon and cheese.

4. Top with a portion of Rhodes Mexican Style Tomato, Onion & Green Pepper, add a sprinkle of coriander then roll up and serve.

Recipe supplied by Rhodes

 

Coronation Chicken Salad

This recipe draws inspiration from the traditional coronation chicken salad for maximum flavour, while giving it some modern convenience. Tangy and tasty, it combines all the right ingredients in just the right amounts and is absolutely divine served on some crusty bread. Sandwich it between two slices of ciabatta for a real gourmet sandwich that’s perfect for lunch or a light dinner.

Serves 2 - 4

Ingredients:

Salt and pepper to taste

300 g chicken breast fillet, cut into strips

30 - 45 ml (2 - 3 tbsp.) olive oil

1 onion, finely chopped

30 ml (2 tbsp.) butter

30 ml (2 tbsp.) mild curry powder

115 g Rhodes Tomato Paste

2 bay leaves

250 ml (1 cup) red wine

80 ml (⅓ cup) Rhodes Smooth Apricot Jam

250 ml (1 cup) chicken stock

250 ml (1 cup) mayonnaise

125 ml (½ cup) plain yoghurt

Method:

1. Season the chicken and fry in the olive oil until lightly cooked. Set aside.

2. Fry the onion in the butter until soft, add the curry powder, Rhodes Tomato Paste and bay leaves. Cook for 2 minutes. Add the wine and simmer until it reduces and the mixture is almost dry.

3. Add the Rhodes Smooth Apricot Jam and the chicken stock and allow to reduce over low heat to a thick syrupy consistency. Set aside to cool.

4. In a large mixing bowl, combine 190 ml (¾ cup) of the reduced mixture with the mayonnaise and yoghurt. Season to taste and stir in the cooked chicken.

5. Refrigerate for 1 hour before serving.

Recipe supplied by Rhodes

Roast Chicken and Vegetables

This no fuss, all-in-one-bag dinner produces succulent, tender chicken with butternut, carrots and baby potatoes. The veggies become infused with the herbed chicken aromas, making them a feast of flavour. A well-rounded meal packed with taste and goodness, you can serve it as a wholesome but effortless feast for your friends and family.

Serves: 4 - 6

Ingredients:

1 whole chicken

Salt and pepper

12 baby potatoes

2 carrots, peeled and quartered

1 medium butternut, peeled and cubed

6 - 12 large whole garlic cloves

45 ml (3 tbsp.) olive oil

3 sprigs rosemary

1 can (410 g) Rhodes Country Kitchen Peeled and Chopped Tomato, Onion & Garlic

Method:

1. Season the chicken to taste and place in a large roasting bag.

2. In a large bowl, toss the vegetables, garlic, olive oil and rosemary together, season to taste and add to the roasting bag.

3. Spoon the Rhodes Country Kitchen Peeled and Chopped Tomato, Onion & Garlic over the chicken and vegetables.

4. Seal the bag according to the instructions on the pack, place in a roasting pan and roast in a pre-heated oven at 180°C for 1½ hours or until the chicken is cooked through and the vegetables are perfectly done.

5. Remove the bag from the oven, open carefully and slide the chicken and vegetables onto a serving platter.

Recipe supplied by Rhodes

Spicy and Sweet Tomato Stew

Comfort food doesn’t get any better than a good tomato casserole, and this hearty mutton stew is no exception. A bit of spice really brings out the best in the succulent meat, making it divine when served with some rice. Just remember that part of the secret to a good stew is making sure you brown the meat first to lock in all its juices, but be sure you don’t overcook it during this phase.

 

Serves: 4 - 6

Ingredients:

1 kg mutton stewing meat

125 ml (½ cup) cake flour, seasoned with salt and pepper

Sunflower oil for frying

1 onion, chopped

1 piece gingerroot, finely grated or chopped

2 garlic cloves, chopped

30 ml (2 tbsp.) mild curry powder

10 ml (2 tsp.) ground coriander

5 ml (1 tsp.) ground cumin

5 ml (1 tsp.) ground cinnamon

2.5 ml (½ tsp.) ground nutmeg

2 cans (410 g) Rhodes Whole Peeled Tomatoes

90 ml (6 tbsp.) Rhodes Apricot Jam

250 ml (1 cup) prepared chicken stock

2 bay leaves

Salt and pepper

Method:

1. Cut the meat into evenly sized pieces, toss in the flour and shake off the excess, then brown in batches in the oil. Set aside.

2. In the same saucepan, fry the onion, ginger and garlic until tender.

3. Add all the spices, return the meat to the saucepan then stir in the Rhodes Whole Peeled Tomatoes, Rhodes Apricot Jam, chicken stock and bay leaves and season to taste. Simmer for about 2 hours or until the meat is tender.

4. Serve with rice.

Recipe supplied by Rhodes

 

Corn and Pea Salad

You will love how easy it is to prepare this dish. Nutritious and filling, this corn and pea salad is great if you’re looking to satisfy a hearty appetite while taking care of your health. Whether you make a meal of it or add it to the table as a side, this salad, quite simply, looks gorgeous at any occasion. Serve it with some creamy dressing and enjoy.

Serves: 4 - 6

Ingredients:

500 ml (2 cups) shredded lettuce leaves

1 can (410 g) Rhodes Whole Kernel Corn in Brine, drained

1 can (410 g) Rhodes Garden Peas in Brine, drained

Handful red onion slices

6 hard-boiled eggs, peeled and quartered

45 ml (3 tbsp.) coarsely chopped parsley

Salt and black pepper to taste

To serve: any creamy salad dressing of your choice

Method:

1. Line a salad platter with the lettuce leaves and top with the Rhodes Whole Kernel Corn, Rhodes Garden Peas, onion slices, eggs and parsley.

2. Season to taste and serve with the dressing.

Recipe supplied by Rhodes

Robot Pasta Salad

In this pasta salad, some fresh, colourful ingredients and a creamy dressing combine to produce a mouthwatering meal. It’s light, refreshing and flavoursome, so take it along to a picnic, make it your go-to lunch recipe or even serve it as a side. Feel free to add some diced ham or leftover chicken if you want to bulk it up.

Serves: 6

Ingredients:

1 can (410 g) Rhodes Garden Peas in Brine, drained

125 ml (½ cup) coarsely-torn basil

200 g baby tomatoes, halved or quartered

125 ml (½ cup) finely-chopped red onion

1 yellow pepper, cut into small dice

90 g cheddar cheese, cut into 1 cm squares

500 ml (2 cups) cooked and seasoned pasta shells

salt and pepper

125 ml (½ cup) mayonnaise

125 ml (½ cup) sour cream

15 ml finely chopped garlic

45 ml (3 tbsp.) finely chopped parsley

a little cold water

Method:

1. Place the Rhodes Garden Peas in a large mixing bowl and add the basil, tomatoes, onion, yellow pepper, cheese and pasta. Season to taste then toss well.

2. Whisk the mayonnaise, sour cream, garlic and parsley together. Whisk in a few spoons of cold water to thin the dressing down to a runny consistency.

3. Pour it over the salad, toss well, transfer to a salad bowl then serve with a roast or braai.

Recipe supplied by Rhodes

Fruity Cheesecake

This creamy, fruity cheesecake is made all the better with its buttery Tennis biscuit crust and tasty granadilla topping. Some juicy Rhodes Fruit Cocktail pieces are a delightful surprise that give an extra swirl of flavour. Indulgent, smooth and requiring no baking, it’s a wonderful and easy dessert for summer days.

Makes: 1 cake

Ingredients:

80 ml (⅓ cup) butter, melted

1 packet Tennis biscuits, crushed

125 ml (½ cup) boiling water

80 g (1 packet) lemon jelly

1 tub (250 g) creamed cottage cheese

95 g condensed milk

45 ml (3 tbsp.) lemon juice

125 ml (½ cup) cream

45 ml (3 tbsp.) castor sugar

1 can (410 g) Rhodes Fruit Cocktail in Syrup, drained

115 g (1 cup) Rhodes Granadilla Pulp

Method:

1. Add the melted butter to the crushed biscuits and combine thoroughly. Press the biscuit crumbs into the bottom of a loose-bottomed or springform cake pan and set aside.

2. In a large bowl, mix together the boiling water and jelly powder until dissolved.

3. Beat the creamed cottage cheese until soft and fold into the jelly.

4. In a separate bowl, whisk the condensed milk and lemon juice together until it thickens then fold into the jelly mixture.

5. In another bowl, beat the cream and sugar until stiff and fold into the jelly mixture. Add the Rhodes Fruit Cocktail and mix.

6. Pour the cheesecake mixture into the biscuit base and add the Rhodes Granadilla Pulp. Spread the pulp over the surface then refrigerate until firm before serving.

Recipe supplied by Rhodes

Granadilla Fridge Tart

Try this traditional fridge tart and its colourful granadilla jellly topping for a fun, fruity dessert. It’s simple, delicious and, best of all, easy to make. This is a well-loved South African recipe and is perfect for a post-braai dessert on a sunny day. Between its creamy texture and crumbly biscuit crust, this one is definitely set to make hearts melt.

Makes: 1 tart (or 8 small ones)

Ingredients:

80 g (1 packet) granadilla jelly

250 ml (1 cup) boiling water

115 g Rhodes Granadilla Pulp

1 packet Tennis biscuits, crushed

65 ml (¼ cup) butter, melted

250 g plain cream cheese

1 can (385 g) condensed milk

80 ml (⅓ cup) lemon juice

Method:

1. Whisk the jelly powder into the boiling water until dissolved. Stir in the Rhodes Granadilla Pulp and set aside to cool completely.

2. Combine the crushed biscuits and butter and press into small loose-bottomed moulds or a large pie dish.

3. Beat the cream cheese until smooth and slowly beat in the condensed milk until smooth. Stir in the lemon juice.

4. Pour the cream cheese mixture over the biscuit base and refrigerate for 2 hours.

5. Pour the jelly mixture over the top of the tart and return to the fridge to set overnight.

Recipe supplied by Rhodes

Peach Pavlovas

This summer dessert uses a few tricks that allow you to whip up an impressive pavlova in almost no time. A meringue base topped with cream and juicy fruit pieces not only looks spectacular, but results in a taste explosion unlike any other. Your guests will love this exotic take on the traditional dessert.

Serves: 6

Ingredients:

250 ml cream

45 ml castor sugar

5 ml vanilla paste or powder

6 small meringues

1 can (410 g) Rhodes Peach Slices, drained

4 kiwi fruits, peeled and sliced

115 g Rhodes Granadilla Pulp

Method:

1. Combine the cream, sugar and vanilla and beat until thick.

2. Arrange the meringues on a serving platter and top with the whipped cream.

3. Arrange the Rhodes Peach Slices and kiwi fruit slices on top of the cream, drizzle with the Rhodes Granadilla Pulp and serve immediately.

Recipe supplied by Rhodes

 
 
 

 
 
 

September Recipes

APRICOT TARTS

Try this recipe for a beautiful and dainty after-dinner treat or Sunday lunch dessert. A creative solution to last-minute entertaining, these tarts are quick and easy to prepare, delivering taste effortlessly with golden, crispy pastry bases and a scrumptious fruity filling. Place a dollop of cool cream or ice cream on the sweet and tangy caramelised apricots to make your creations even more heavenly.

(Serves 6)

You’ll need:
400 g puff pastry

Flour; for dusting

1 egg; thoroughly beaten with a little cold milk

2 cans (410 g each) Rhodes Apricot Halves in Syrup; drained

125 ml Rhodes Apricot Jam; melted

Castor sugar; to taste

Method
1. Lightly roll out the pastry on a floured surface and, using a cookie cutter or bowl, cut out 6 large circles from the dough.

2. Lightly score the pastry with the back of a knife about 1 cm along the edges to help them puff up during baking.

3. Now transfer the pastry to a greased baking sheet and brush lightly with the egg mixture. Bake in a preheated oven at 210°C for 15 min. or until crisp and golden.

4. Remove from the oven, then remove and discard the inner pastry circle. Pile the Rhodes Apricots into the centre of each pastry, brush the apricots with Rhodes Apricot Jam and sprinkle to taste with castor sugar.

5. Grill under the oven grill or use a blowtorch to caramelise the tops of the apricots. Serve with a dollop of thick cream or vanilla ice cream.

Tips:

·       Instead of apricots, try using Rhodes Sliced Peaches topped with Rhodes Granadilla pulp.

·       You can also add a thick layer of custard to the pastry cases before you add the fruit. 

Recipe supplied by Rhodes

FRUITY AMASI PUDDINGS

You’ll experience the best of amasi’s signature flavour in this stunning layered dessert recipe. Mixed with pudding powder and popped in the fridge, the well-loved South African drink quickly becomes a delicious vanilla-infused wonder. A layer of Rhodes fruit and pineapple pieces makes a sweet and colourful addition to the dessert, with crumbled chocolate adding a yummy finishing touch. Easy and tasty, this is a one-dish dessert that the whole family will love.

(Serves 6)

You’ll need: 

1 packet instant vanilla pudding powder

500 ml (2 cups) amasi or buttermilk

1 can (410 g) Rhodes Fruit Cocktail in Syrup; drained

1 can (227 g) Rhodes Pineapple Pieces in Light Syrup; drained

2 x 50 g Cadbury Flake chocolates; crushed

Method 

1. Combine the vanilla pudding powder and amasi or buttermilk and mix well.

2. Place the Rhodes Fruit Cocktail and the Rhodes Pineapple Pieces in the bottom of a pudding dish. Top with the buttermilk mixture and chill for at least an hour or until firmly set.

3. Sprinkle the crushed chocolate on top and serve.

Recipe supplied by Rhodes

SPARE RIBS WITH PINEAPPLE GLAZE

Preparing ribs from scratch is easier than you think. In this variation, a pineapple-infused glaze lends a lovely sweet flavour to the meal, complementing its smokey braai aromas beautifully. This rib recipe’s new take on a classic marinade will make any braai guest swoon, so make sure you prepare enough for second (and even third) helpings.

(Serves 6)

You’ll need:
1.5 kg pork rib racks

2 bay leaves

5 peppercorns

3 parsley sprigs

2 garlic cloves; unpeeled

1 L prepared chicken stock

250 ml (1 cup) Rhodes Smooth Apricot Jam

1 can (440 g) Rhodes Pineapple Rings in Light Syrup; drained, syrup reserved

65 ml (¼ cup) soy sauce

30 ml (2 tbsp.) brown sugar

30 ml (2 tbsp.) white wine vinegar

2 garlic cloves; crushed

5 ml (1 tsp.) ground ginger

1 ml (¼ tsp.) cayenne pepper

Salt and pepper

Method

1. Place the ribs in a single layer in a roasting pan and add the bay leaves, peppercorns, parsley, whole garlic and prepared stock.

2. Cover tightly with foil and cook in a preheated oven at 180°C for 1 hr. Remove from oven and cool in the stock.

3. To make the glaze, mix the Rhodes Smooth Apricot Jam, reserved pineapple syrup, soy sauce, sugar, vinegar, crushed garlic and spices and season to taste.

4. Braai the ribs and the Rhodes Pineapple Rings over hot coals, basting with the glaze until browned and sticky.

5. Slice and serve.

Recipe supplied by Rhodes

 

EASY TOMATO SAUCE

With its lip-smacking goodness and ability to spruce up a multitude of dishes, a good tomato sauce recipe is an irreplaceable, lifelong companion. One of the best parts about this recipe is that you can make it ahead of time, pop it in the freezer and use as and when needed. Try it with mince for your next lasagne, use it when you need a tomato base for pizza, or prepare it for a hearty pasta sauce with meatballs.

Makes about 2 litres (8 cups)

You’ll need:
30 ml (2 tbsp.) butter

30 ml (2 tbsp.) sunflower oil

2 onions; chopped

1 leek; thinly sliced

2 celery sticks; chopped

2 carrots; chopped

10 ml chopped garlic

30 ml (2 tbsp.) parsley; chopped

4 cans (410 g) Rhodes Whole Peeled Tomatoes 

115 g can or 1 cup Rhodes Tomato Paste

Salt, pepper and sugar; to taste

Method

1. Heat the butter and oil, add the vegetables and fry until soft.

2. Stir in the garlic, parsley, Rhodes Whole Peeled Tomatoes and Rhodes Tomato Paste, bring to the boil and season to taste.

3. Reduce heat and simmer for 20–30 min. or until thickened, stirring occasionally.

4. Purée until smooth and use as required. You can freeze any leftovers in small quantities to be used at a later stage.

Recipe supplied by Rhodes

MUSHY PEAS

Traditionally prepared as a side dish to fish and chips, a bit of mint really gives these peas a fresh touch that works well with heavier mains. Here, we’ve used Rhodes Processed Peas to make preparation that much easier. Not only is this recipe a delightfully creamy take on this much-loved veggie, but it’s also incredibly easy to make and allows for some extra heat if you’re a spice lover (see Tip below).

(Serves 2–4)

You’ll need:
15 ml (1 tbsp.) butter

1 can (410 g) Rhodes Processed Peas in Brine; drained

30 ml (2 tbsp.) mint leaves; chopped

45 ml (¼ cup) cream

Salt and coarsely ground black pepper

Method
1. Place the butter in a saucepan with the Rhodes Processed Peas and the mint. Add the cream, stirring occasionally until the peas are heated through.

2. Coarsely mash the peas. Season to taste with salt and pepper and serve.

Tip:

·       If you love spice, fry a chopped onion and 30 ml curry powder in the butter, then proceed as suggested using coriander leaves instead of the mint.

Recipe supplied by Rhodes

 

OVERNIGHT FRENCH TOAST

A divine weekend breakfast, brunch or even a weekday treat, this French toast recipe is a definite crowd pleaser. If you don’t have much time in the morning, you’ll also be happy to hear that you can make it the night before without losing out on any of the flavour. A bit of lemon zest and a touch of cinnamon really gives the dipping mixture a special touch. Serve it with lime marmalade for a meal with some zing.

(Serves 4)

You’ll need:

10 eggs

5 ml (1 tsp.) lemon zest

5 ml (1 tsp.) sugar

Pinch of salt

Pinch of ground cinnamon

8 slices fresh white bread

Butter; for frying

Icing sugar

Rhodes Lime Marmalade

Method

1. Whisk the eggs in a large bowl until light and airy.

2. Stir in the lemon zest, sugar, salt and cinnamon.

3. Soak each slice of bread on both sides in the egg mixture and place in a shallow casserole. Pour any remaining mixture into the dish, cover with plastic wrap and refrigerate overnight.

4. In the morning, gently fry each slice in butter on medium heat until golden brown and puffy.

5. Dust with icing sugar and serve immediately with Rhodes Lime Marmalade.

Recipe supplied by Rhodes

PEACH AND PEAR SMOOTHIES

This cooling, creamy drink is fabulously refreshing – making it ideal for a summer breakfast or filling meal on-the-go. Combining banana, juicy peaches and sweet pears, it has a good amount of flavour without being too heavy. With this fruit smoothie recipe at hand, you can enjoy the taste of summer, every day. Simply blend it up and serve it up, it couldn’t get any easier or tastier!

(Serves 4)

You’ll need:

1 banana; roughly chopped

1 can (410 g) Rhodes Peach Slices in Fruit Juice

1 can (410 g) Rhodes Pear Halves in Syrup; drained

125 ml (½ cup) plain yoghurt

2 handfuls ice

Method

1. Place the banana, Rhodes Peach Slices (with its juice) and Rhodes Pear Halves in a blender.

2. Add the yoghurt and half the ice and blend well. Add the remaining ice and blend.

3. Serve immediately.

Tip:

·       Add a handful of oats to the smoothie for added fibre and sustained energy.

Recipe supplied by Rhodes

PEANUT BUTTER AND STRAWBERRY JAM BARS

This jam bar recipe delivers a simple (and addictive) home-made lunch box treat, teatime delight or sneaky snack. Oats and peanut butter work wonders to deliver a little something that’s packed with texture and nutty flavour. The strawberry jam layer not only looks gorgeous, but certainly lends just the right amount of sweetness to the bars. Simply scrumptious.

Makes 15 bars

You’ll need:

125 ml (½ cup) soft butter

15 ml (1 tbsp.) white sugar

15 ml (1 tbsp.) brown sugar

1 egg

65 ml (¼ cup) milk

125 ml (½ cup) peanut butter

2.5 ml (½ tsp.) vanilla essence

250 ml (1 cup) cake wheat flour

250 ml (1 cup) quick-cooking oats

2.5 ml (½ tsp.) baking powder

315 ml (1¼ cup) Rhodes Strawberry Jam

125 ml (½ cup) cake wheat flour

125 ml (½ cup) quick-cooking oats

65 ml (¼ cup) brown sugar

1 ml (¼ tsp.) baking powder

45 ml (3 tbsp.) soft butter

Method

1. Beat the butter until smooth, add the sugars and beat well.

2. Add the egg, milk, peanut butter and vanilla essence and beat well.

3. Stir in the 250 ml flour, 250 ml oats and baking powder.

4. Spoon the batter evenly into a greased 32 x 22 cm baking pan. Spread the top of the batter with Rhodes Strawberry Jam.

5. Make the topping by mixing together the 125 ml flour, 125 ml oats, 65 ml brown sugar and 1 ml baking powder. Using your fingertips, rub the 45 ml butter into the flour mixture to form a crumble.

6. Sprinkle the crumble over the top of the jam. Bake in a preheated oven at 180°C for 18–20 min. or until baked through and golden.

7. Remove from oven, cut into bars and allow to cool before removing from the pan.

 

CAPE MALAY STYLE PICKLED FISH

One of the best Cape Malay recipes, this pickled fish is a classic that was loved long before we had the luxury of refrigeration. The fact that it still remains popular today is the ultimate testament to its unforgettable tastiness. Make it at least the day before – leaving the fish overnight really allows the spicy flavours to develop. Whether warm or cold, you’ll be serving it with a smile.

(Serves 6–8)

You’ll need:
1 kg firm white fish; skinned and deboned

Juice of 1 lemon

Salt and pepper; to taste

Sunflower oil; for frying

2 onions; thinly sliced

190 ml (¾ cup) white wine vinegar

125 ml (½ cup) water

15 ml (1 tbsp.) mild curry powder

2.5 ml (½ tsp.) ground turmeric

2 bay leaves

30 ml (2 tbsp.) Rhodes Smooth Apricot Jam

6 peppercorns

Grated rind of 1 lemon

10 ml (2 tsp.) brown sugar

Method

1. Trim the fish into even-sized pieces and season with lemon juice, salt and pepper. Set aside.

2. Heat some oil in a pan and fry the onions until soft. Remove from the pan and set aside.

3. Fry the fish in oil in the same pan for a few minutes on both sides until just cooked, then set aside.

4. In a medium-sized saucepan, combine the vinegar, water, curry powder, turmeric, bay leaves, Rhodes Smooth Apricot Jam, peppercorns, lemon rind and sugar. Bring to the boil, whisking well, then reduce the heat and simmer for 10–15 min. Adjust the seasoning if necessary.

5. Place the fish and the onions in a large jar or dish and cover with the sauce. Cool and refrigerate overnight before serving.

Recipe supplied by Rhodes

CHICKEN AND TOMATO RAGU

Said to have Italian origins, ragu is a moreish tomato-based sauce with many variations. This specific recipe gives the Mediterranean dish an exotic twist, resulting in a delectable meal that brims with flavour. Aromatic spices and coconut milk make a perfect pair in what ultimately becomes a divine, chunky chicken breast sauce. Although we suggest serving this dish with basmati rice, it’s to die for with pasta too.

(Serves 4)

You’ll need:
400 g chicken breast fillets; sliced into strips

Salt and coarsely ground black pepper

125 ml (½ cup) cake wheat flour

Sunflower oil; for frying

1 yellow pepper; thinly sliced

2 carrots; chopped

1 can (410 g) Rhodes Indian Style Tomato, Onions & Spices

250 ml (1 cup) coconut milk

250 ml (1 cup) spinach leaves; finely chopped

Method

1. Season the chicken strips and dust with flour. Fry in a little oil until golden, drain and set aside.

2. Adding a little more oil, fry the yellow pepper and carrots for 1–2 min.

3. Add the Rhodes Indian Style Tomato, Onions & Spices and coconut milk and simmer for 3 min.

4. Add the chicken strips and spinach and allow to cook through for a few minutes.

5. Season to taste and serve with basmati rice and a green salad.

Recipe supplied by Rhodes