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16 Aug

Deli Spices – CURRIED VEGETABLE & CHICKPEA ROTI Makes: 12

Roti 1.2 kg (12) Rotis Filling 45 mℓ (3 Tbsp) Oil 400 g (4 small) Onions, chopped 10 g (2 tsp) Garlic, crushed 10 g (2 tsp) Ginger. finely chopped 10 g (2 small) Chillies, finely chopped 200 g (2 medium) Carrots, julienned 200 g (1 large) Green pepper, julienned 200 g (± 50) Green beans, fine, chopped 500 g (2 cans) Chickpeas, drained 1 ℓ (4 cups) Water 100 g (1 sachet) Butter Curry R/P (08530020) 10 g (2 Tbsp) Fresh coriander, finely chopped Method: 1 Heat the oil in a large pot and [...]

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16 Aug

Deli Spices – CHICKEN A LA KING Serves: +- 10 – 12

125 mℓ (½ cup) Oil 200 g (1 large) Red pepper, thinly sliced 300 g (2 medium) Green peppers, thinly sliced 400 g (4 small) Onions, chopped 1.4 kg Chicken, fillets, cut into strips 500 g (± 25 medium) Mushrooms, button, sliced 140 g (1 sachet) Chicken a la King R/P (08463021) 1.5 ℓ (6 cups) Milk Method: 1. Heat half the oil (60 mℓ) in a frying pan and fry the peppers until tender. Remove from the heat and set aside. 2. Heat the other half of the [...]

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16 Aug

Deli Spices – BANANA BREAD & BUTTER PUDDING Serves: +- 14 – 16

700 g (1 loaf) White bread, sliced 90 g (6 Tbsp) Butter/Margarine 200 g (¾ cup) Apricot jam 400 g (3 medium) Bananas, sliced 250 g (½ sachet) Custard Powder (08953030) 1.75 ℓ (7 cups) Milk 2 g (1 tsp) Cinnamon, ground 50 g (¼ cup) Caster sugar Method: 1. Preheat an oven to 180°C. Butter the bread slices with the butter/margarine and spread with the marmalade. Slice in half diagonally. 2. Grease a half insert with oil or non-stick spray. Layer the bread slices in the half insert [...]

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16 Aug

Deli Spices – TOMATO SOUP Serves: +- 14 – 16

90 g (6 Tbsp) Butter/Margarine 200 g (2 small) Onions, chopped 100 g (2 stalks) Celery, sliced 200 g (1 large) Carrot, diced 100 g (1 small) Potato, cubed 2.5 kg (13 large) Tomatoes, chopped 225 g (1 cup) Tomato paste 2 ℓ (8 cups) Water 140 g (1 sachet) Chunky Vegetable Soup R/P (08442021) 500 mℓ (2 cups) Milk 50 g (¼ cup) Sugar Method: 1. Heat the butter/margarine in a large pot (10 litre). 2. Add the onions and celery and fry until soft and transparent. 3. Add the carrot, potato, tomatoes [...]

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16 Aug

Deli Spices – SWEET & SOUR PORK Serves: 10 – 12

Vegetable Stir-Fry 90 mℓ (6 Tbsp) Oil 250 g (1 large) Red onion, cut into thin wedges 250 g (2½ medium) Carrots, julienned 200 g (1 large) Red pepper, chopped 200 g (1 large) Green pepper, chopped 600 g (¹/3 medium) Cabbage, shredded 190 mℓ (¾ cup) Water 700 mℓ (2¾ cups) Sweet & Sour Marinade (07572040) Method: 1. Heat the oil in a large pot and fry the onion until soft and transparent. 2. Add the carrots and fry for a further 5 minutes. 3. Add the peppers and cabbage [...]

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06 Jun

Deli Spices – CHICKEN CAESAR WRAP Makes 5 wraps

90 mℓ (6 Tbsp) Oil 60 g Bacon, diced 250 g Chicken, fillets, cut into strips 10 g Chicken Spice ll (04647030) 160 mℓ (²/3 cup) Honey & Mustard Marinade (07539040) 160 mℓ (²/3 cup) Mayonnaise 400 g (5 large) Wraps (+- 25 cm) 75 g Lettuce, shredded 100 g (½ large) Tomato, chopped 60 g Feta cheese, cubed 50 g Croutons, plain 40 g Parmesan cheese, shavings Method: 1. Heat the oil in a pan and fry the bacon until crisp. Remove from the pan. 2. Fry the chicken strips with the Chicken [...]

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06 Jun

Deli Spices – CAJUN CALAMARI WITH TARTAR DIPPING SAUCE Serves 8 – 10

Calamari 400 g Fish & Calamari Batter R/P (08470930) 100 g Cajun Spice (08847010) 3 kg Calamari, strips/rings/tentacles Method: 1. Mix together the Fish & Calamari Batter R/P and Cajun Spice to make a cajun coating. 2. Coat the calamari in the cajun coating. 3. Immediately deep-fry at 180°C for ± 1 - 3 minutes or until golden brown. Tartar Sauce 75 g (± 5 small) Gherkins, finely chopped 75 g (½ medium) Onion, finely chopped 10 g (2 cloves) Garlic, crushed 10 mℓ (2 tsp) Lemon juice 4 g (2 Tbsp) [...]

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06 Jun

Deli Spices – LINGUINE & MEATBALLS Serves 8 – 10

Pasta 10 g (2 tsp) Salt 400 g Pasta, linguine 45 mℓ (3 Tbsp) Oil Method: 1 Bring a large pot of water to the boil. Add the salt and pasta and cook for ± 10 - 15 minutes or until al denté. Drain the pasta and add the oil to prevent sticking. Meatballs 90 mℓ (6 Tbsp) Oil 300 g (2 medium) Onions 1.5 kg Kameeldoring Boerewors Original/ Dad's Choice Boerewors Method: 2 Preheat an oven to 180°C. 3 Heat the oil in a large pot and fry the onions until soft and transparent. 4 [...]

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06 Jun

Deli Spices – PEPPERMINT CRISP TART Serves: +- 14 – 16

500 g (1 sachet) Vanilla Flavoured Mousse (08955030) 1 ℓ (4 cups) Milk, chilled 360 g (1 can) Caramel Treat 300 g (2 slabs) Peppermin Crisp, grated 300 g (1½ packets) Tennis Biscuits Method: 1 Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 2 Spoon the Caramel Treat® into another large mixing bowl and mix until smooth. Add the whipped mousse and 200 g of the Peppermint Crisp®. [...]

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06 Jun

Deli Spices – BABY POTATO & TUNA SALAD Serves: +- 18 – 20

1 kg (± 40) Baby potatoes, unpeeled 250 g Spinach, shredded 840 g (7 cans) Tuna, drained 50 g Garlic & Herb Sprinkle (04094010) 300 g (± 30) Cherry tomatoes, quartered 800 mℓ (3¼ cups) Creamy Ranch Dressing (07596040) 190 mℓ (¾ cup) Mayonnaise Method: 1. Add the potatoes to a large pot of water. Bring to the boil and cook for ± 10 - 15 minutes or until the potatoes are cooked through. Do not overcook. Drain the potatoes, cut in half and leave to cool. 2. Combine [...]

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