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
