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