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