BBQ chicken and blue cheese flat breads

samantha potgieterRecipes

OCT BBQ-chicken-and-blue-cheese-flatbreads

A posh take on pizza.

INGREDIENTS

  • 2 Tbsp (30ml) canola oil
  • 2 red onions, sliced
  • 2 cloves garlic, chopped
  • ½ (about 450g) rotisserie chicken, shredded
  • 1 cup (250ml) barbecue sauce
  • Salt and milled pepper
  • 4 garlic naan breads
  • 1 punnet (200g) cocktail tomatoes, halved
  • 1 block (100g) blue cheese, crumbled
  • Rocket leaves, for serving (optional)
  • 2 Tbsp (30ml) chopped chives, for garnishing

METHOD

  1. Heat oil in a pan and sauté onions and garlic for 3-5 minutes.
  2. Add shredded chicken and sauce and heat through for 2-3 minutes. Season.
  3. Place naan breads on a greased baking tray.
  4. Divide chicken mixture, tomatoes and blue cheese among naan breads.
  5. Bake at 200°C for 15 minutes, or until golden.
  6. Serve with rocket leaves, if using, and garnish with chives.

recipe source: https://www.pnp.co.za/

Carrot, ginger and turmeric smoothie

samantha potgieterRecipes

SEPT-Carrot-ginger-and-turmeric-smoothie-long

A vitamin A-rich drink to start your day with.

INGREDIENTS

  • 4-5 carrots, peeled and chopped
  • 1 tsp (5ml) ginger, grated
  • ½ tsp (3ml) ground turmeric
  • ½ cup (125ml) orange juice
  • Juice (30ml) and grated peel of 1 lime
  • 1 cup (250ml) water
  • Handful of ice
  • Lime wedges or slices, for serving

METHOD

  1. Blitz everything together except the lime wedges.
  2. Strain and pour into 2 glasses.
  3. Serve with fresh lime wedges or slices.

recipe source: https://www.pnp.co.za/

Napoletana meatballs and pasta

samantha potgieterRecipes

INGREDIENTS

  • 2 Tbsp (30ml) PnP olive oil
  • 1 packet (9) PnP butchery frikkadels
  • 1 packet (200g) PnP Napoletana sauce
  • 1 can (410g) PnP chopped tomatoes
  • Handful fresh basil, chopped, plus extra for serving
  • Salt and milled pepper
  • 1 packet (400g) PnP tagliatelle
  • Parmesan, for serving

METHOD

  1. Heat olive oil in a saucepan and fry frikkadels until brown on all sides.
  2. Add Napoletana sauce and tomatoes and simmer for 10 minutes, or until frikkadels are cooked through.
  3. Stir in basil and season to taste.
  4. Cook tagliatelle according to packet instructions and drain.
  5. Serve pasta topped with frikkadels, basil and parmesan shavings.

recipe source: https://www.pnp.co.za/

Southern Baked Hake With Slaw

samantha potgieterRecipes

Main Ingredients

  • 4 (about 600-800g) frozen hake fillets, defrosted and cut into chunks
  • 1 Tbsp (15ml) fish seasoning
  • 2 cloves garlic, crushed
  • 1 cup (250ml) buttermilk

Crumbs:

  • 1 cup (250ml) crushed cornflakes
  • ½ cup (125ml) flour
  • ¼ cup (60ml) cornflour
  • 1 Tbsp (15ml) dried oregano
  • 1 Tbsp (15ml) paprika
  • 1 tsp (5ml) smoked paprika (optional)
  • 2 tsp (10ml) garlic powder
  • Glug olive oil

Slaw:

  • 1 cup (250ml) buttermilk
  • 2-3 Tbsp (30-45ml) creamed horseradish
  • 1 Tbsp (15ml) wholegrain mustard
  • 1 each red and green baby cabbage, chopped
  • 1 large (about 700g) sweet potato, peeled and coarsely grated
  • 1 carrot, grated
  • Handful parsley, chopped
  • Salt and milled pepper

Method

  1. Toss fish in seasoning.
  2. Mix garlic and buttermilk with fish and marinate for 15 minutes.
  3. Combine crumb ingredients (except for the oil). Remove fish from marinade and coat in crumbs.
  4. Place fish on a lined baking tray and drizzle lightly with oil.
  5. Bake at 240°C for 10 minutes, or until golden.
  6. Toss slaw ingredients together and season.
  7. Serve fish warm with slaw.

recipe source: https://www.pnp.co.za/

One-Pot Chicken

samantha potgieterRecipes

Main Ingredients

  • 4 chicken thighs, halved
  • 1 Tbsp (15ml) oil
  • Salt and milled pepper
  • 3 cloves garlic, roughly chopped
  • 1 onion, diced
  • 2 carrots, diced
  • ½ bunch spinach, chopped (stalks kept separate and chopped)
  • 1½ cups (375ml) rice
  • 4 cups (1L) chicken stock
  • Fresh oregano, for serving

Method

  1. Rinse chicken and pat dry.
  2. Rub with 2 tsp (10ml) oil and season well.
  3. Brown chicken in a large pot until golden on all sides. Remove and set aside.
  4. Add remaining oil to pot and fry garlic, onion, carrots and spinach stalks until soft.
  5. Add spinach leaves and rice and stir to combine.
  6. Stir in chicken stock and bring to the boil.
  7. Reduce heat and simmer for 20-25 minutes. Season.
  8. Place chicken on top of rice and cook, covered, for 15-20 minutes.
  9. Sprinkle with oregano and serve.

recipe source: https://www.pnp.co.za/

Bacon Wrapped Beefburger

samantha potgieterRecipes

Main Ingredients

  • 2 packets (200g each) PnP streaky bacon
  • 1 packet (4s) PnP free-range thick-cut beef patties
  • Glug olive or canola oil
  • 4 seeded hamburger buns
  • Butter, for spreading (optional)
  • ½ cup (125ml) mayonnaise
  • 1 head PnP living lettuce, torn (or salad of your choice)
  • 2 salad tomatoes, sliced
  • ½ cucumber, sliced
  • 1 ripe avocado, sliced
  • 1 packet (100g) PnP Emmenthal slices
  • Salt and milled pepper
  • Chips, for serving (optional)

Method

  1. Place three slices of bacon vertically on a chopping board.
  2. Using three more slices, thread the first slice of bacon under, then over and finally under the vertical slices.
  3. Thread the second slice over, under and over the vertical slice.
  4. Create a tight lattice by repeating the first under-over-under thread with a final third bacon slice.
  5. Place a burger patty in the centre of the bacon lattice and fold bacon ends to the centre of the patty to enclose completely. Repeat with remaining bacon and beef patties.
  6. Heat a pan with a glug of oil over high heat. Place patties, lattice-side up, in the pan.
  7. Fry patties for 3-4 minutes a side until bacon is golden and crisp.
  8. Slice burger buns. Butter, if using, and toast in a pan.
  9. Smear half the toasted buns with mayonnaise and add lettuce, tomatoes, cucumber, avocado and cheese. Season.
  10. Top with warm patties and burger-bun tops.
  11. Serve burgers warm with chips, if you like.

recipe source: https://www.pnp.co.za/

Eggs Benedict

samantha potgieterRecipes

Main Ingredients

  • 2 PnP extra-large free-range-egg yolks
  • 1-2 tsp (5-10ml) PnP white grape vinegar
  • Salt and milled pepper
  • ½ cup (125ml) butter, melted
  • Lemon juice, to taste
  • ½-1 Tbsp (8-15ml) water
  • 2 English muffins, halved and toasted
  • 1 packet (200g) PnP streaky bacon, cooked until crisp
  • 4 PnP extra-large free-range eggs, poached
  • Handful chives, chopped, for serving

Method

  1. Place yolks and vinegar in a glass bowl over a saucepan of barely simmering water. Season.
  2. Whisk for 1 minute. Add melted butter in a steady stream until mixture thickens and all butter is incorporated.
  3. Add lemon juice, then add water to make a slightly runny sauce.
  4. Top English muffins with bacon and poached eggs.
  5. Serve dolloped with hollandaise sauce and sprinkled with chives.

recipe source: https://www.pnp.co.za/

Pork and Beer Stew

samantha potgieterRecipes

Main Ingredients

  • 2 of PnP Celery Fingers, chopped
  • 1 PnP Large Onions, chopped
  • 2 PnP Carrots Bag, chopped
  • 1 glug of PnP Extra Lite Olive Oil, for frying
  • 4 Kassler chops, cubed
  • 2 of PnP Starking Apples, peeled, cored & chopped
  • 1 can beer, (330ml)
  • 1 cup of Knorr Stock Pot Chicken, (250ml)
  • 1 dash of Cerebos Spice Salt and Pepper
  • 4 cups mashed potato, to serve
  • 1 handful of chopped PnP Herbs Parsley, to serve

Method

  1. Fry celery, onion and carrots in heated oil.
  2. Add chops and apples. Fry.
  3. Add beer and chicken stock. Season and stir.
  4. Simmer for 45-50 minutes until slightly thickened.
  5. Serve over mashed potato and top with parsley.

recipe source: https://www.pnp.co.za/

Creamy Chicken and Mushroom Pasta

samantha potgieterRecipes

Main-Creamy-Chicken-&-Mushroom-Pasta

Main ingredients

  • 500 grams Barilla La Collezione Fettuccine pasta
  • 3 PnP Skinless Chicken Breasts, bone in, skin removed
  • 60 ml chicken stock
  • 60 ml dry white wine
  • 1 punnet button mushrooms, (250g), sliced
  • 2 garlic cloves, crushed
  • 80 ml cream
  • 1 dash salt and milled pepper
  • 2 tbsp Italian parsley, chopped

Method

  1. Cook pasta in salted water until al dente.
  2. Drain, rinse and set aside.
  3. Poach chicken in stock until cooked through.
  4. Remove from pot and reserve a little liquid.
  5. Allow chicken to cool, then shred.
  6. Heat reserved stock and wine together in a hot non-stick pan.
  7. Add shredded chicken, mushrooms and garlic, and cook for about 3 – 5 minutes, or until slightly brown.
  8. Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.
  9. Add cooked pasta to sauce and toss to combine.
  10. Serve with a green salad.

recipe source: https://www.pnp.co.za/

Nutty Fudge Recipe

samantha potgieterRecipes

Main Ingredients

  • 2 slabs of Lindt Dark Excellence Chocolate, (150g each), chopped
  • 1 can of PnP Condensed Milk, (385g)
  • 50g of Safari Natural Almonds, chopped, plus extra for serving

Method

  1. Melt chocolate and condensed milk over a double boiler or in the microwave until completely smooth.
  2. Stir in chopped almonds.
  3. Pour into a 20x15cm lined baking tin and refrigerate for a few hours until hard.
  4. Slice and serve with extra nuts.

recipe source: https://www.pnp.co.za/