FRUIT & HONEY STACKS
Looking for a quick and easy dessert, indulgent breakfast or even a spontaneous treat? Put together this delicious, fruity meal with absolutely no fuss for the ultimate delight.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
410 g can of Rhodes fruit cocktail in syrup
8 small waffles
Rhodes honey
Whipped/ice cream; to serve
Method
1. Arrange four waffles on a serving plate or individual plates.
2. Drain the Rhodes fruit cocktail and spoon a portion of fruit onto each waffle.
3. Drizzle with Rhodes honey and top with another waffle.
4. Add more fruit and finish off each stack with a dollop of cream and drizzle with more honey.
5. Garnish and serve.
Tip:
CHICKEN CURRY JAFFLES
Everyone loves home-made jaffles, so go ahead and prepare this affordable, full-of-flavour dish for a quick and easy lunch.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
2 tbsp. oil
4 chicken breast fillets; cut into even sized cubes
410 g can of Rhodes mixed vegetables in curry sauce
Handful coriander leaves; chopped
Butter; softened for spreading
12 slices white bread
1 cup cheddar cheese; grated
Method
1. Heat the oil in a frying pan and brown the chicken.
2. Add the Rhodes mixed vegetables and simmer until the chicken has cooked through.
3. Remove from heat and stir in the coriander.
4. Butter one side of 6 slices of bread.
5. Place the bread, buttered side down, on a board and divide the chicken filling evenly between the 6 slices.
6. Top with cheese and place the remaining slices of bread on top of the filling. Spread the outside of each slice with butter.
7. Place the sandwiches, one at a time, inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
8. Serve immediately.
PORK & PEAR SANDWICHES
These pork and pear sandwiches are great for entertaining a group of friends, or even spoiling your children with an impressive lunch. Feel free to chop and change your condiments based on your favourite tastes.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
1 tbsp. sunflower oil
825 g can of Rhodes pear halves in syrup; drained and chopped
2 tsp. fennel seeds; crushed
1 tsp. sugar
Juice of ½ a lemon
12 slices bread; of your choice
Prepared mustard
Mayonnaise
Handful rocket or lettuce
1 cup roast pork meat; shredded
1 cup cherry tomatoes; halved
3 tbsp. spring onions; sliced
Method
1. First make a chunky pear sauce by heating the oil in a saucepan and adding the chopped Rhodes pear halves, fennel seeds, sugar and lemon juice.
2. Stir well, mash lightly and simmer a few minutes before removing the pan from the heat.
3. Spread the bread with mustard, mayonnaise and a thick layer of chunky pear sauce, followed by the rocket or lettuce leaves, pork, cherry tomatoes and spring onions.
4. Serve remaining sauce on the side.
PORK & PINEAPPLE STIR-FRY
This affordable dish is a classic example of winning flavours – sweet and sour. While the recipe calls for noodles as a side, feel free to switch fragrant jasmine rice if you’re looking for a truly exotic meal.
- Recipe supplied by Rhodes.
(Serves 6)
You’ll need:
Salt and pepper; to taste
1 kg pork fillet; cut into strips
4 tbsp. corn flour
2 tbsp. olive oil
1 small onion; chopped
2 cups mushrooms; sliced
125 g bacon; chopped
440 g can of Rhodes pineapple pieces in light syrup; drained (reserve syrup)
2 tbsp. soy sauce
2 tbsp. chutney
3 tbsp. Rhodes tomato paste
2 tsp. soft brown sugar
Method
1. Season the meat and dust with corn flour.
2. In a large saucepan heat half the oil and fry the pork in batches until brown and crisp, then drain and set aside.
3. Heat the remaining oil and fry the onion, mushrooms and bacon for 3 min., then add the Rhodes pineapple pieces. Return the pork to the saucepan.
4. Mix the reserved pineapple syrup, soy sauce, chutney, Rhodes tomato paste and brown sugar and pour over the pork.
5. Bring the sauce to the boil, then reduce the heat and simmer until thickened.
6. Serve with noodles.
BEEF & CHAKALAKA STEW
While chakalaka was first created in the heart of Johannesburg, its popularity quickly spread across South Africa. There’s nothing better than a hearty stew in colder weather, so go ahead and cook up a storm with this easy-to-follow recipe.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need: 1 kg stewing beef 125 ml cake wheat flour ¼ cup sunflower oil 1 onion; chopped 2 celery sticks; chopped 2 carrots; chopped 1 garlic clove; crushed 500 g potatoes; peeled and cut into large cubes 2 cups prepared beef stock 410 g can of Rhodes chakalaka mild & spicy Salt and coarsely ground black pepper Method
1. Cut the beef into even sized pieces and toss in the flour, shaking off the excess.
2. In a large saucepan, lightly brown the meat in 3 tbsp. of the oil. Remove from the pan and set aside.
3. Wipe the pan clean, heat remaining oil and add the onion, celery, carrots and garlic. Fry for a few minutes until softened.
4. Return the meat to the saucepan. Add the potatoes and beef stock.
5. Cover with a lid or tinfoil and simmer for 1½ hrs or until the meat is tender.
6. Add the Rhodes Chakalaka and heat through.
7. Season to taste, then serve with rice or mashed potatoes.
CHICKEN & RATATOUILLE
This low-cost twist on the classic French dish packs a powerful punch of flavours. What’s even better, it takes only 30 minutes to create, saving you time on those busy weeknights.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
2 tbsp. butter
1 tbsp. olive oil
1 red pepper; thinly sliced
2 tsp. chopped garlic
410 g can of Rhodes Mediterranean style ratatouille tomato, aubergine & courgette
Salt and black pepper; to taste
4 chicken breast fillets
Extra olive oil
100 g mozzarella cheese; sliced
Method
1. Heat the butter and 1 tbsp. olive oil in a saucepan and lightly fry the red pepper slices.
2. Add the garlic and Rhodes Mediterranean style ratatouille, season and spoon into an oven dish.
3. Season the chicken to taste and brown lightly in a griddle pan, then arrange on top of the ratatouille.
4. Bake in a preheated oven at 180 ºC for 20 min. or until the chicken is just cooked.
5. Place the cheese on top of the chicken pieces and bake for a few minutes longer or until the cheese has melted.
6. Serve with pasta, couscous or rice.
QUICK & EASY PASTA SAUCE
This is one of the best meals if you’re hungry and in a hurry! Feed a family of four with ease, and for next to nothing. Feel free to add your favourite meat and vegetables for extra flavour and punch.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
410 g can of Rhodes Country Kitchen peeled and chopped tomato, basil & origanum
115 g can or cup of Rhodes tomato paste
2 tsp. brown sugar
Salt and pepper
250 g tagliatelle pasta
Olive oil
Parmesan cheese; grated
Method
1. Heat the Rhodes Country Kitchen peeled and chopped tomato, basil & origanum and Rhodes tomato paste together in a saucepan.
2. Add the sugar and season to taste. Simmer for 5 min.
3. Cook the pasta according to the instructions on the pack, drain, rinse and season with salt and pepper and a drizzle of olive oil.
4. Pour the tomato sauce over the pasta, toss and serve with a generous portion of Parmesan cheese.
MONKEY GLAND SAUCE
This South African classic holds a special place in the hearts of many South Africans. Perfect your favourite meat sauce with this simple, affordable recipe.
- Recipe supplied by Rhodes.
(Makes about 3 cups)
You’ll need:
1 onion; chopped
2 garlic cloves; finely chopped
2 tbsp. sunflower oil
1 cup Rhodes tomato puree
410 g can of Rhodes chopped & peeled tomatoes
1 cup chutney
3 tbsp. Worcester sauce
2 tbsp. balsamic vinegar
2 tbsp. brown sugar
1 tsp. Tabasco sauce
Salt; to taste
Method
1. Fry the onion and garlic in the oil until soft and fragrant.
2. Add the Rhodes tomato puree and the Rhodes tomatoes and heat through.
3. Add the remaining ingredients and bring to the boil.
4. Reduce the heat and simmer for 30 min. or until thick. Check the seasoning and adjust if necessary.
Tip:
· Use as a marinade for meat, or serve warm as a sauce for burgers, steaks or roast potatoes.
FRUITY PANCAKES
Pancakes freeze well so try and keep some pancakes when next you bake a batch. You will then be able to almost instantly whip up this great sweet ending to a family meal.
- Recipe supplied by Rhodes.
(Serves 6)
You’ll need:
3 tbsp. castor sugar
2 tsp. vanilla or almond essence
325 ml whipped cream
6 cooked pancakes
410 g can of Rhodes fruit cocktail in syrup
125 ml chocolate sauce
Method
1. Stir the sugar and essence into the whipped cream and place an equal portion of the cream onto each pancake.
2. Spoon a portion of the Rhodes fruit cocktail on top of the cream and roll up the pancakes.
3. Arrange them on a serving platter, drizzle with chocolate sauce and serve.
PEAR & GINGER CHEESECAKE
This recipe brings you the ultimate spicy dessert for an afternoon tea. And as an extra treat, it’s incredibly affordable. Whip it up in minutes, let it sit, and you’re sure to put a smile on any guest’s face.
- Recipe supplied by Rhodes
(Serves 8)
You’ll need:
410 g can of Rhodes pear halves in syrup
65 ml preserved ginger; finely chopped
200 g packet of ginger biscuits
90 ml butter; melted
2 x 200 g tubs creamed cottage cheese
125 ml castor sugar
3 medium eggs
200 ml sour cream
2 tbsp. lemon juice
Extra ginger; to serve
Method
1. Drain the can of Rhodes pear halves and set aside one pear half for decoration.
2. Chop the remaining pear halves into small pieces and combine with the ginger. Cover and set aside until required.
3. Process the biscuits into fine crumbs. Add the melted butter and mix well.
4. Push the mixture into a 20 cm diameter springform pan. Place the pan onto a baking sheet to prevent spillage.
5. Whisk together the cottage cheese and sugar, then add the eggs, sour cream and lemon juice and whisk well.
6. Sprinkle the pear and ginger mixture onto the crust and pour in the egg mixture.
7. Bake the cake in a preheated oven at 160 ºC for 25–30 min. or until the filling is just set but still a little wobbly in the centre.
8. Allow the cake to cool completely before removing it from the pan.
9. Slice or chop the reserved pear and ginger and garnish the cake before serving.
Tip:
· Apricot and ginger are great taste buddies; if you feel like changing it up, use Rhodes apricot halves instead of the pears.
Looking for a quick and easy dessert, indulgent breakfast or even a spontaneous treat? Put together this delicious, fruity meal with absolutely no fuss for the ultimate delight.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
410 g can of Rhodes fruit cocktail in syrup
8 small waffles
Rhodes honey
Whipped/ice cream; to serve
Method
1. Arrange four waffles on a serving plate or individual plates.
2. Drain the Rhodes fruit cocktail and spoon a portion of fruit onto each waffle.
3. Drizzle with Rhodes honey and top with another waffle.
4. Add more fruit and finish off each stack with a dollop of cream and drizzle with more honey.
5. Garnish and serve.
Tip:
- You can use crumpets or flapjacks instead of the waffles and Rhodes two fruits for a change.
CHICKEN CURRY JAFFLES
Everyone loves home-made jaffles, so go ahead and prepare this affordable, full-of-flavour dish for a quick and easy lunch.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
2 tbsp. oil
4 chicken breast fillets; cut into even sized cubes
410 g can of Rhodes mixed vegetables in curry sauce
Handful coriander leaves; chopped
Butter; softened for spreading
12 slices white bread
1 cup cheddar cheese; grated
Method
1. Heat the oil in a frying pan and brown the chicken.
2. Add the Rhodes mixed vegetables and simmer until the chicken has cooked through.
3. Remove from heat and stir in the coriander.
4. Butter one side of 6 slices of bread.
5. Place the bread, buttered side down, on a board and divide the chicken filling evenly between the 6 slices.
6. Top with cheese and place the remaining slices of bread on top of the filling. Spread the outside of each slice with butter.
7. Place the sandwiches, one at a time, inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
8. Serve immediately.
PORK & PEAR SANDWICHES
These pork and pear sandwiches are great for entertaining a group of friends, or even spoiling your children with an impressive lunch. Feel free to chop and change your condiments based on your favourite tastes.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
1 tbsp. sunflower oil
825 g can of Rhodes pear halves in syrup; drained and chopped
2 tsp. fennel seeds; crushed
1 tsp. sugar
Juice of ½ a lemon
12 slices bread; of your choice
Prepared mustard
Mayonnaise
Handful rocket or lettuce
1 cup roast pork meat; shredded
1 cup cherry tomatoes; halved
3 tbsp. spring onions; sliced
Method
1. First make a chunky pear sauce by heating the oil in a saucepan and adding the chopped Rhodes pear halves, fennel seeds, sugar and lemon juice.
2. Stir well, mash lightly and simmer a few minutes before removing the pan from the heat.
3. Spread the bread with mustard, mayonnaise and a thick layer of chunky pear sauce, followed by the rocket or lettuce leaves, pork, cherry tomatoes and spring onions.
4. Serve remaining sauce on the side.
PORK & PINEAPPLE STIR-FRY
This affordable dish is a classic example of winning flavours – sweet and sour. While the recipe calls for noodles as a side, feel free to switch fragrant jasmine rice if you’re looking for a truly exotic meal.
- Recipe supplied by Rhodes.
(Serves 6)
You’ll need:
Salt and pepper; to taste
1 kg pork fillet; cut into strips
4 tbsp. corn flour
2 tbsp. olive oil
1 small onion; chopped
2 cups mushrooms; sliced
125 g bacon; chopped
440 g can of Rhodes pineapple pieces in light syrup; drained (reserve syrup)
2 tbsp. soy sauce
2 tbsp. chutney
3 tbsp. Rhodes tomato paste
2 tsp. soft brown sugar
Method
1. Season the meat and dust with corn flour.
2. In a large saucepan heat half the oil and fry the pork in batches until brown and crisp, then drain and set aside.
3. Heat the remaining oil and fry the onion, mushrooms and bacon for 3 min., then add the Rhodes pineapple pieces. Return the pork to the saucepan.
4. Mix the reserved pineapple syrup, soy sauce, chutney, Rhodes tomato paste and brown sugar and pour over the pork.
5. Bring the sauce to the boil, then reduce the heat and simmer until thickened.
6. Serve with noodles.
BEEF & CHAKALAKA STEW
While chakalaka was first created in the heart of Johannesburg, its popularity quickly spread across South Africa. There’s nothing better than a hearty stew in colder weather, so go ahead and cook up a storm with this easy-to-follow recipe.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need: 1 kg stewing beef 125 ml cake wheat flour ¼ cup sunflower oil 1 onion; chopped 2 celery sticks; chopped 2 carrots; chopped 1 garlic clove; crushed 500 g potatoes; peeled and cut into large cubes 2 cups prepared beef stock 410 g can of Rhodes chakalaka mild & spicy Salt and coarsely ground black pepper Method
1. Cut the beef into even sized pieces and toss in the flour, shaking off the excess.
2. In a large saucepan, lightly brown the meat in 3 tbsp. of the oil. Remove from the pan and set aside.
3. Wipe the pan clean, heat remaining oil and add the onion, celery, carrots and garlic. Fry for a few minutes until softened.
4. Return the meat to the saucepan. Add the potatoes and beef stock.
5. Cover with a lid or tinfoil and simmer for 1½ hrs or until the meat is tender.
6. Add the Rhodes Chakalaka and heat through.
7. Season to taste, then serve with rice or mashed potatoes.
CHICKEN & RATATOUILLE
This low-cost twist on the classic French dish packs a powerful punch of flavours. What’s even better, it takes only 30 minutes to create, saving you time on those busy weeknights.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
2 tbsp. butter
1 tbsp. olive oil
1 red pepper; thinly sliced
2 tsp. chopped garlic
410 g can of Rhodes Mediterranean style ratatouille tomato, aubergine & courgette
Salt and black pepper; to taste
4 chicken breast fillets
Extra olive oil
100 g mozzarella cheese; sliced
Method
1. Heat the butter and 1 tbsp. olive oil in a saucepan and lightly fry the red pepper slices.
2. Add the garlic and Rhodes Mediterranean style ratatouille, season and spoon into an oven dish.
3. Season the chicken to taste and brown lightly in a griddle pan, then arrange on top of the ratatouille.
4. Bake in a preheated oven at 180 ºC for 20 min. or until the chicken is just cooked.
5. Place the cheese on top of the chicken pieces and bake for a few minutes longer or until the cheese has melted.
6. Serve with pasta, couscous or rice.
QUICK & EASY PASTA SAUCE
This is one of the best meals if you’re hungry and in a hurry! Feed a family of four with ease, and for next to nothing. Feel free to add your favourite meat and vegetables for extra flavour and punch.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
410 g can of Rhodes Country Kitchen peeled and chopped tomato, basil & origanum
115 g can or cup of Rhodes tomato paste
2 tsp. brown sugar
Salt and pepper
250 g tagliatelle pasta
Olive oil
Parmesan cheese; grated
Method
1. Heat the Rhodes Country Kitchen peeled and chopped tomato, basil & origanum and Rhodes tomato paste together in a saucepan.
2. Add the sugar and season to taste. Simmer for 5 min.
3. Cook the pasta according to the instructions on the pack, drain, rinse and season with salt and pepper and a drizzle of olive oil.
4. Pour the tomato sauce over the pasta, toss and serve with a generous portion of Parmesan cheese.
MONKEY GLAND SAUCE
This South African classic holds a special place in the hearts of many South Africans. Perfect your favourite meat sauce with this simple, affordable recipe.
- Recipe supplied by Rhodes.
(Makes about 3 cups)
You’ll need:
1 onion; chopped
2 garlic cloves; finely chopped
2 tbsp. sunflower oil
1 cup Rhodes tomato puree
410 g can of Rhodes chopped & peeled tomatoes
1 cup chutney
3 tbsp. Worcester sauce
2 tbsp. balsamic vinegar
2 tbsp. brown sugar
1 tsp. Tabasco sauce
Salt; to taste
Method
1. Fry the onion and garlic in the oil until soft and fragrant.
2. Add the Rhodes tomato puree and the Rhodes tomatoes and heat through.
3. Add the remaining ingredients and bring to the boil.
4. Reduce the heat and simmer for 30 min. or until thick. Check the seasoning and adjust if necessary.
Tip:
· Use as a marinade for meat, or serve warm as a sauce for burgers, steaks or roast potatoes.
FRUITY PANCAKES
Pancakes freeze well so try and keep some pancakes when next you bake a batch. You will then be able to almost instantly whip up this great sweet ending to a family meal.
- Recipe supplied by Rhodes.
(Serves 6)
You’ll need:
3 tbsp. castor sugar
2 tsp. vanilla or almond essence
325 ml whipped cream
6 cooked pancakes
410 g can of Rhodes fruit cocktail in syrup
125 ml chocolate sauce
Method
1. Stir the sugar and essence into the whipped cream and place an equal portion of the cream onto each pancake.
2. Spoon a portion of the Rhodes fruit cocktail on top of the cream and roll up the pancakes.
3. Arrange them on a serving platter, drizzle with chocolate sauce and serve.
PEAR & GINGER CHEESECAKE
This recipe brings you the ultimate spicy dessert for an afternoon tea. And as an extra treat, it’s incredibly affordable. Whip it up in minutes, let it sit, and you’re sure to put a smile on any guest’s face.
- Recipe supplied by Rhodes
(Serves 8)
You’ll need:
410 g can of Rhodes pear halves in syrup
65 ml preserved ginger; finely chopped
200 g packet of ginger biscuits
90 ml butter; melted
2 x 200 g tubs creamed cottage cheese
125 ml castor sugar
3 medium eggs
200 ml sour cream
2 tbsp. lemon juice
Extra ginger; to serve
Method
1. Drain the can of Rhodes pear halves and set aside one pear half for decoration.
2. Chop the remaining pear halves into small pieces and combine with the ginger. Cover and set aside until required.
3. Process the biscuits into fine crumbs. Add the melted butter and mix well.
4. Push the mixture into a 20 cm diameter springform pan. Place the pan onto a baking sheet to prevent spillage.
5. Whisk together the cottage cheese and sugar, then add the eggs, sour cream and lemon juice and whisk well.
6. Sprinkle the pear and ginger mixture onto the crust and pour in the egg mixture.
7. Bake the cake in a preheated oven at 160 ºC for 25–30 min. or until the filling is just set but still a little wobbly in the centre.
8. Allow the cake to cool completely before removing it from the pan.
9. Slice or chop the reserved pear and ginger and garnish the cake before serving.
Tip:
· Apricot and ginger are great taste buddies; if you feel like changing it up, use Rhodes apricot halves instead of the pears.
