SWEETCORN SOUFFLÉ
Whipping up a soufflé is much easier than you’d expect, so go ahead and impress your guests with these savoury treats.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) flour
250 ml full-cream milk
125 ml grated Cheddar cheese
1 x 410 g can Rhodes Cream Style Sweetcorn
½ tsp. salt and coarsely ground black pepper
3 extra-large eggs; separated
Method
1. Heat the butter in a saucepan and add the flour. Stir until smooth. Add the milk and stir until the mixture starts to thicken.
2. Remove from the heat, add the cheese and Rhodes Cream Style Sweetcorn and mix well. Season to taste and add the egg yolks.
3. In a separate bowl, beat the egg whites to form stiff peaks and fold the egg whites into the sweetcorn mixture.
4. Spoon the soufflé mixture into 6 cups or ramekins. Place the soufflés in a large oven dish and fill halfway up with warm water.
5. Bake the soufflés in a preheated oven at 180 ˚C for 30–40 min. or until risen and firm to the touch.
6. Serve immediately.
Tips:
· Do not butter or use non-stick spray on the cups/ramekins – the soufflé will slide away from the sides if you do.
· Use creamy blue or Gruyère cheese for extra flavour.
AVOCADO WRAP
These delicious wraps are perfect for a picnic or a healthy lunch. Avocados are packed with essential fats and eggs are high in protein, so you’ll get an extra health kick when enjoying this tasty meal.
- Recipe supplied by Rhodes.
(Serves 8)
You’ll need:
3 ripe avocados
6 eggs; hard-boiled
1 x 410 g can Rhodes Country Kitchen Peeled and Chopped Tomato, Onion & Garlic
Salt and pepper
Lettuce; shredded
8 soft flour tortillas or wraps; heated according to instructions on packaging
Method
1. Peel and cut the avocados into evenly sized pieces.
2. Roughly chop the boiled eggs and mix with the avocado.
3. Add the Rhodes Country Kitchen Peeled and Chopped Tomato, Onion & Garlic and season to taste.
4. Place some shredded lettuce in the centre of a wrap and top with avocado filling. Roll up and repeat with the remaining wraps.
5. Wrap in wax paper or plastic wrap until serving.
TROPICAL FRUIT & CHEESEBOARD
Quick to prepare and delightfully delicious, this cheeseboard adds an air of sophistication to any dinner party.
- Recipe supplied Rhodes
(Serves 2–4)
You’ll need:
Salty crackers
Rocket and soft herb leaves (To taste)
1 x 410 g can Rhodes Tropical Fruit Fiesta in Light Syrup; drained
Creamed or chunky cottage cheese (To taste)
Roasted nuts (To taste)
Method
1. Arrange the salty crackers on a board and place the rocket and herbs on top.
2. Spoon a portion of Rhodes Tropical Fruit Fiesta onto the leaves and top with cheese and a sprinkle of nuts.
3. Add ingredients to taste
4. Serve immediately.
SPICED CHICKEN & APRICOT
Pop past the spice shop and stock up on small quantities of freshly mixed and ground spices. If you start with the best ingredients, you’re halfway there to making an unbeatable dish.
- Recipe supplied by Rhodes
(Serves 4)
You’ll need:
10 ml (2 tsp.) mixed medium masala
5 ml (1 tsp.) garam masala
1 garlic clove; crushed
1 cm piece ginger; finely chopped
125 ml (½ cup) olive oil
1 x 410 g can Rhodes Apricot Halves in Syrup; drained, syrup reserved
Salt and pepper
8 chicken thighs; excess fat trimmed
500 ml (2 cups) prepared chicken stock
65 ml coriander leaves; coarsely chopped
Method
1. Make a marinade by whisking the spices, garlic, ginger, olive oil and reserved apricot syrup together.
2. Place the chicken in a bowl, pour over the marinade, season to taste, cover and allow to marinade overnight in the fridge.
3. To cook, remove the chicken from the marinade (reserve the marinade) and brown on both sides, then arrange in a roasting pan.
4. Heat the chicken stock together with the marinade and pour over the chicken.
5. Bake in a preheated oven at 180 °C for 20 min. before stirring in the Rhodes Apricot Halves and coriander. Bake for a further 20 min. or until cooked through.
6. Serve with basmati rice.
TOMATO & GREEN BEAN LAMB BREDIE
A good stew always tastes better the next day – and this stew based on a traditional bredie is no exception. Remember to add the Rhodes green beans towards the end to ensure you’ve got that crunchy texture.
Serves 6
Recipe supplied by Rhodes.
1,2 kg sliced lamb shanks
125 ml (½ cup) seasoned flour
Sunflower oil; for frying
1 onion; chopped
1 red pepper; chopped
15 ml garlic; chopped
15 ml fresh rosemary; chopped (or 5 ml dried)
2 x 410 g cans Rhodes Whole Peeled Tomatoes
250 ml (1 cup) prepared chicken stock
2 bay leaves
Salt, pepper, sugar and a pinch of chilli powder or chilli flakes (to taste)
1 x 410 g can Rhodes Green Beans Cross Cut; drained
Method
1. Sprinkle the meat with the flour and brown in batches in the oil. Set aside.
2. In the same saucepan, fry the onion and red pepper until soft. Stir in the garlic and rosemary and fry until aromatic, about a minute.
3. Add the Rhodes Whole Peeled Tomatoes, stock, bay leaves and season to taste, then bring to a boil.
4. Reduce heat, cover and simmer for about 2 hrs or until the meat is tender and the sauce has reduced and thickened to your liking.
5. Add the Rhodes Green Beans and serve.
BAKED PEA & BUTTERNUT RISOTTO
Risotto is one of those delicious meals which are often thought to be a lot harder to prepare than they actually are, and even better, this dish is baked to make it less hands-on!
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
30 ml (2 tbsp.) olive oil
1 onion; chopped
1 garlic clove; crushed
65 ml (¼ cup) flat-leaf parsley; chopped
400 g risotto rice
800 g butternut; cut into small equal sized cubes
1,25 l (5 cups) prepared chicken stock; heated
Salt and coarsely ground black pepper
1 x 410 g can Rhodes Garden Peas in Brine; drained
45 ml (3 tbsp.) butter
125 ml Parmesan cheese; grated
Method
1. Heat the oil in a frying pan and add the onion. Sauté the onion until soft. Add the garlic and the parsley and stir for a few minutes taking care not to burn the garlic.
2. Add the risotto rice and the butternut and stir well.
3. Transfer to a casserole and pour in the chicken stock. Stir well and season to taste. Cover with a lid.
4. Place the casserole in a preheated oven at 180 ˚C and bake for 30 min.
5. Remove the risotto from the oven. Remove the lid and stir in the Rhodes Garden Peas.
6. Continue stirring until any liquid in the dish is absorbed by the risotto.
7. Stir in the butter and the Parmesan cheese.
8. Season to taste and serve immediately.
TOMATO RISOTTO
Perfect as a side with a tangy tomato twist, this dish allows for the addition of any of your favourite herbs and chillies.
- Recipe supplied by Rhodes.
(Serves 4)
You’ll need:
30 ml (2 tbsp.) olive oil
30 ml (2 tbsp.) butter
1 onion; finely chopped
1 garlic clove; finely chopped
Pinch dried red chilli flakes
500 ml (2 cups) risotto rice
1 x 410 g can Rhodes Country Kitchen Peeled and Chopped Tomato, Basil & Origanum
115 g can or cup of Rhodes Tomato Paste
1 l chicken stock; heated
125 ml Parmesan cheese; grated
10 ml (2 tsp.) thyme leaves
65 ml butter
Salt and ground black pepper
Extra Parmesan cheese; for serving
Method
1. Heat the oil and butter in a pan and add the onion and garlic. Sauté until golden and then add the rice and stir until glossy.
2. Stir in the Rhodes Country Kitchen Peeled and Chopped Tomato, Basil & Origanum and Rhodes Tomato Paste and bring to a boil.
3. Reduce the heat and while stirring continuously, add the chicken stock one ladleful at a time, allowing the stock to be absorbed before adding another ladleful.
4. Continue cooking the rice until all the stock has been added and absorbed.
5. Add the Parmesan cheese, thyme and butter and season to taste.
6. Serve with extra Parmesan cheese.
BEAN & RADISH SALAD
A classic South African side enjoyed at braais across the country, this bean and radish salad is a delightful mix of sweet and tangy flavours.
- Recipe supplied Rhodes
(Serves 6)
1 x 410 g can Rhodes Chick Peas in Brine; drained
1 x 410 g can Rhodes Butter Beans in Brine; drained
1 x 410 g can Rhodes Red Speckled Sugar Beans in Brine; drained
65 ml red onion; finely chopped
2 celery sticks; finely sliced
6 radishes; finely sliced
65 ml (¼ cup) flat-leaf parsley; finely chopped
30 ml (⅓ cup) white wine vinegar
90 ml olive oil
65 ml (¼ cup) fruit chutney
Salt and coarsely ground black pepper
Rocket leaves; to taste
Method
1. Place the Rhodes Chick Peas, Butter Beans and Red Speckled Sugar Beans in a large mixing bowl. Stir in the onion, celery, radishes and flat-leaf parsley.
2. Make the dressing by whisking the vinegar, olive oil and fruit chutney together. Add the dressing to the bean mixture and stir to coat.
3. Season to taste and allow to chill for an hour.
4. Transfer to a salad bowl, mix in some rocket and serve.
APRICOT ROLY-POLY PUDDING
This delicious pudding is so popular with the family, you can serve it over and over again. Vary the jam and fruit filling to suit your mood and the occasion.
- Recipe supplied by Rhodes
(Serves 6)
You’ll need:
500 ml (2 cups) cake flour
10 ml (2 tsp.) baking powder
5 ml (1 tsp.) ground cinnamon
1 ml (¼ tsp.) salt
125 ml cold butter; cubed
1 extra-large egg
125 ml milk
250 ml Rhodes Superfine Apricot Jam
1 x 410 g can Rhodes Apricots in Syrup
125 ml sugar
250 ml water
10 ml (2 tsp.) vanilla essence
Method
1. Prepare the dough by sifting the flour, baking powder, cinnamon and salt together. Rub in half of the butter.
2. In a separate bowl beat the egg and milk together.
3. Add enough of the egg mixture to the flour mixture to form a soft, manageable dough, then roll it out on a surface, sprinkled with flour, to form an oblong.
4. Spread a layer of Rhodes Apricot Jam evenly over the dough.
5. Carefully roll the dough up lengthways and cut into 5 cm thick slices.
6. Arrange the slices on the cut sides in a greased oven dish, leaving enough room between the slices so that they can expand and rise.
7. Drain the Rhodes Apricots in Syrup and pour the syrup into a small saucepan. Cut the apricots in smaller pieces and stick a piece into the centre of each dough slice.
8. Add the rest of the butter, sugar, water and vanilla to the syrup and stir until the sugar has dissolved and the butter has melted. Pour over the dough slices.
9. Bake in a preheated oven at 180 °C for 40–50 min. or until the pudding is golden and baked through.
10. Serve with custard, cream or ice cream.
PEACH & ALMOND TART
Win more fans with this easy to make tart. You will need a pre-cooked short crust pastry case in the pan for this recipe.
- Recipe supplied by Rhodes
(Serves 6–8)
You’ll need:
1 x 410 g can Rhodes Peach Halves in Syrup
125 ml marie biscuit crumbs
90 ml Frangelico or Amaretto liqueur
5 ml almond essence
65 ml soft butter
125 ml soft brown sugar
3 jumbo eggs
125 ml ground almonds
1 x 22 cm short crust pastry case; pre-cooked (in the pan)
125 ml Rhodes Peach Jam
125 ml slivered almonds
Method
1. Drain the Rhodes Peach Halves and place the peaches with their cavities facing down on a board. Make several deep slices into the top of each peach half, pat the peaches dry with paper towel and set aside until needed.
2. Place the biscuit crumbs in a bowl and add the liqueur and almond essence. Mix well and set aside.
3. Cream the butter and sugar and add the eggs one at a time, beating well after each addition. Add the liqueur-soaked crumbs and ground almonds and mix well.
4. Spread the pastry case with the Rhodes Peach Jam and spoon in a little filling. Arrange the peaches onto the filling, cavities facing downwards. Now add the rest of the filing and sprinkle with the slivered almonds.
5. Bake for 20–25 min. in a preheated oven at 190 °C or until golden and cooked.
Tip:
• You can substitute the nut liqueur with the same quantity of Rhodes honey-sweetened rooibos tea.
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