Tomato Focaccia With Ham

samantha potgieterRecipes

Serves 4 | Less than 1 hour

INGREDIENTS

  • 2 punnets (200g each) assorted cherry tomatoes, halved
  • 2 cloves garlic, crushed
  • Handful basil, torn
  • 1 packet (200g) calamata olives, pitted
  • 1 chilli, chopped
  • Salt and milled pepper
  • ¼ cup (60ml) olive oil
  • 300g PnP bakery dough
  • For serving:
  • 1 punnet (30g) PnP wild rocket
  • 100g ham (smoked shaved ham or Parma ham)
  • Parmesan shavings

METHOD

  1. Preheat oven to 200°C.
  2. Toss tomatoes with garlic, basil, olives, chilli, salt, pepper and half of the olive oil.
  3. Marinate for about 10 minutes.
  4. Grease a 20cm x 25cm baking tray and press dough down into the base of the tray.
  5. Spoon tomato mixture on top and use your fingertips to press into dough to make small impressions.
  6. Drizzle with remaining oil and bake for 20-25 minutes, or until cooked through.
  7. Top with rocket, ham and parmesan shavings just before serving.

Recipe Source: PnP

Gremolata Baked Hake

samantha potgieterRecipes

Serves 4 | Less than 30 minutes

INGREDIENTS

  • ¾ packet (75g) raw almonds
  • ½ cup (125ml) parsley
  • 2 Tbsp (30ml) thyme leaves
  • Juice (60ml) and grated peel of 1 lemon
  • 2 tsp (10ml) olive oil
  • Salt and milled black pepper
  • 4 hake fillets (1kg)
  • Lemon wedges, for serving
  • Fresh parsley, for serving

METHOD

  1. Preheat oven to 180°C.
  2. Blitz almonds, parsley, thyme leaves, lemon juice and grated peel, olive oil and a pinch of salt in a food processor.
  3. Place hake fillets skin-side down on a baking tray lined with baking paper.
  4. Season fish and top with gremolata.
  5. Bake for 20-25 minutes, or until cooked through.
  6. Serve with lemon wedges and fresh parsley.

Recipe Source: PnP

Spiced Garlic and Herb Rump

samantha potgieterRecipes

Ingredients

Rub

  • 1 tsp of grinded PnP Black Peppercorn
  • 2 tbsp coriander seeds
  • 3 ml dried chilli flakes
  • 3 medium PnP Garlic cloves
  • 2 sprigs of PnP Thyme
  • 2 sprigs of PnP Rosemary, plus extra to make a brush

Main Ingredients

  • 1kg of PnP Bulk Rump Steak
  • 2 cups of No Name Cooking Oil, for deep frying
  • 8 large PnP Washed Potatoes, peeled & cut into thick chips
  • 1 pinch of Cerebos Iodated Table Salt

Method

  1. Place all rub ingredients into a pestle and mortar (or use a heavy bowl and a rolling pin) and grind until well combined
  2. Toss steak in rub and leave to marinate for at least an hour
  3. Heat 4cm oil in a saucepan and fry chips in batches until crispy. Drain on kitchen paper and season.
  4. Cook steaks over extremely hot coals until done to your liking and season
  5. Leave steak to rest for at least 5 minutes before slicing and serving with chips, a green salad and sauce of your choice 

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

Crunchie Bars

samantha potgieterRecipes

Crunchie Bars Recipe

Main Ingredients

  • 200 grams butter
  • 1 tsp Robertsons bicarbonate of soda
  • 1 tbsp golden syrup
  • 2 cups rolled oats
  • 1 cup Golden Cloud self-raising flour, sifted
  • 1 cup PnP castor sugar
  • 1 cup desiccated coconut

Method

  1. Pre-heat the oven to 160ºC
  2. Grease a rectangular baking tray (approximately 20x24cm)
  3. Melt the butter and add the bicarbonate of soda and the golden syrup
  4. Mix all the dry ingredients together. Add the melted ingredients and combine.
  5. Press the mixture into the greased baking tray and bake for 40 – 45 minutes or until golden brown
  6. Remove from the oven and cut into squares while still warm.
  7. Store in an airtight container.

Chicken and Chickpea Curry

samantha potgieterRecipes

PnP Recipe chicken chickpea curry Recipe

Ingredients

·         1 onion, finely chopped

·         Glug oil

·         2 Tbsp (30ml) tomato paste

·         3 Tbsp (45ml) curry paste

·         3 chicken breasts, diced

·         1 can (400g) PnP chopped tomatoes

·         1 can (400g) PnP chickpeas, drained

·         ½ cup (125ml) chicken stock

·         ½ cup (125ml) yoghurt

·         Handful fresh coriander, for serving

·         Naan or rotis, for serving

Method

1.    Sauté onion in oil until soft.

2.    Add tomato paste and curry paste and cook for 2 minutes.

3.    Add chicken breasts and seal.

4.    Add chopped tomatoes, chickpeas and chicken stock, and simmer for 10-15 minutes or until cooked through.

5.    Stir in yoghurt and heat through.

6.    Scatter with coriander and serve with naan or rotis.

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