New year, new menu!

Spice up your menu with these easy-to-make delicious recipes from Rhodes Quality

Bacon and tomato braai relish paptert

Ingredients (serves 6-8)

    Guaranteed to be a hit on your menu!
  • 750ml (3 cups) prepared and seasoned soft maize meal pap
  • 1x410g can Rhodes Quality Tomato Braai Relish
  • 125g streaky bacon, chopped and fried
  • 500ml (2 cups) grated cheddar cheese

Method

Spoon half the maize meal pap into a greased oven dish.


Top with half the Rhodes Quality Tomato Braai Relish, half of the bacon and half of the cheese.

Cover with a second layer of maize meal pap and repeat.

Bake in a preheated oven at 180˚C for 20 minutes, or until the top is golden and the pattern heated through.

Remove from the oven and serve hot.

Tomato peri peri sauce

A perfect dipping sauce to serve on the side of any meat dish.

Ingredients (makes 2 cups)

  • 1x415g can Rhodes Quality Tomatoes Whole Peeled
  • 1 red onion, peeled and chopped
  • 10 garlic cloves, peeled and chopped
  • 200g (1 cup) bird’s eye chillies, stems removed
  • 1 red peppers, seeded and chopped
  • 30ml (2 Tbsp) olive oil
  • 45ml (3 Tbsp) fresh lemon juice
  • 65ml (¼ cup) red wine vinegar
  • 30ml (2 Tbsp) sugar
  • 15ml (1 Tbsp) paprika
  • salt and freshly cracked black pepper

Method

Place the Rhodes Quality Tomatoes Whole Peeled into a food processor and add all of the ingredients excluding the salt.

Pulse until all the ingredients are finely chopped.

Transfer the peri peri sauce to a saucepan and simmer over medium heat, stirring occasionally, for 20 minutes or until the sauce is slightly thickened.

Season to taste.

Serve at room temperature as a condiment to braaied meats

Store any leftover sauce in a sealed clean glass container in the refrigerator.

Chakalaka pap and cheese roll

Ingredients (makes 8-10)

  • 300g (2 cups) maize meal
  • 1L (4 cups) water
  • 1x410g can Rhodes Quality Chakalaka Hot and Spicy
  • 250ml (125g) cheddar cheese, grated
  • salt

Method

Bring the water and some salt to the boil in a large saucepan.

Add the maize meal.

Stir with a fork until well blended.

Turn the heat down to very low and simmer covered with a lid for 20 minutes, stirring occasionally.

Remove from the heat.

Line a baking tray with a double layer of plastic wrap, cut larger than the tray on all sides.

Spoon the maize meal onto the tray and spread to all corners, using a wet spoon to even and smoothe.

Spoon the Rhodes Quality Chakalaka Hot and Spicy in an even layer over the top leaving a 1-2 cm edge.

Reserve a small handful of cheese and sprinkle the remaining cheese on top of the chakalaka.

Using the plastic wrap to help, roll up the pap roll from the long end side of the tray.

Secure the edges of the plastic together and use the plastic to help shape the roll.

Place the open seam down on a baking tray that has been lined with baking paper and remove the plastic wrap.

Sprinkle the reserved cheese on the top.

Bake in an oven preheated to 180°C for about 15 minutes or until the cheese is melted and the roll is heated through.

Slice and serve.

Chakalaka breakfast fry-up

Ingredients

  • 200g (1 packet) bacon, chopped
  • 250g pork chipolata sausages
  • 1x410g can Rhodes Quality Chakalaka Mild & Spicy with Beans
  • 4 large eggs

Method

Heat a heavy-bottomed frying pan.

Add the bacon in batches and fry until crispy. Remove from the pan and set aside.

Add the sausages to the pan and fry until cooked. Remove from the pan and set aside.

Add the Rhodes Quality Chakalaka Mild & Spicy with Beans to the pan and heat.

Spoon spaces into the chakalaka and break the eggs carefully into the holes.

Cook for a few minutes until the eggs begin to firm.

Serve immediately with the hot bacon, sausages and toast.

Corn fritters with tomato jam

Ingredients

For the fritters

  • 185ml (¾ cup) cake flour
  • 5ml (1t) baking powder
  • 5ml (1t) salt
  • 2 eggs
  • 125ml (½ cup) milk
  • 1x410g can Rhodes Quality Whole Kernel Corn, drained
  • 250ml (1 cup) grated cheddar cheese
  • 2 spring onions, chopped
  • Sunflower oil for frying

For the tomato jam

  • 30ml (2 Tbsp) olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 small piece fresh ginger root, peeled and grated
  • 1x410g can Rhodes Quality Tomato Italian Style
  • 65ml (¼ cup) maple syrup
  • 5ml (1t) salt

Method

For the fritters, sieve the flour, baking powder and salt together.

Whisk the eggs and milk together.

Whisk the milk mixture into the dry ingredients to make a smooth batter.

Stir in the Rhodes Quality Whole Kernel Corn, cheese and spring onions.

Heat a thin layer of oil in a non-stick frying pan.

Over medium heat add heaped spoonsful of batter to the pan.

Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.

For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes.

Add the Rhodes Quality Tomato Italian Style, maple syrup and salt.

Reduce heat to low and simmer for 30 minutes or until the jam thickens.

Cool.