Easy and delicious Prawn Curry with Pauli’s Saffron Chilli Chutney

DSC_0068.JPG

I never knew how simple it was to make a Prawn Curry until I tried this recipe with our Pauli’s Saffron Chilli Chutney…

Ingredients:

300 g of shelled and peeled prawns (med – large)

300 g of hake / kingklip

1/2 a red onion, chopped

1 can of chopped tomatoes

1 carrot, peeled and chopped

1/2 a cup of white wine (optional)

4 tablespoons of Pauli’s Saffron Chilli Chutney (for a child friendly version, use Pauli’s Tomali in place of the Saffron Chilli Chutney)

2 tablespoons of Lime Juice (or juice of fresh limes)

Sprinkle of Paprika

1 tablespoon of Garam Masala (curry powder)

1 tablespoon of white vinegar (or apple cider vinegar)

1/2  a cup of cream

Coconut oil  and butter (for cooking)

Fresh coriander

Serve with Cauli rice / Basmati Rice / Sweet Potato Mash

Method:

Place the prawns in a bowl and pour the lime juice and paprika over the prawns.  Leave in the fridge while you are prepping the rest of the dish.   Heat the coconut oil in a heavy based pan / wok and fry the onion and carrot until slightly softened.  Mix the garam masala and vinegar together to make a paste.  Pour the paste into the pan and stir together.  Add the can of chopped tomatoes, the white wine and the Pauli’s Saffron Chilli Chutney and leave to simmer on a low heat for about 15 minutes.

In a pre-heated oven, grill the fish for about 10 minutes (baste the fish with melted butter, salt and pepper before placing under the grill).

Add the prawns into the sauce mix and cook with the lid on for about 5 minutes.  Then gently break up the hake / kingklip and add to the dish.  Pour the cream into the pan and cook together on a low heat for another 5 minutes.

Serve with either Cauliflower rice, Basmati Rice or Sweet Potato Mash.  Sprinkle the coriander over each serving and enjoy!  Simply delicious.

Yours in good food, Dianne

Pauli’s Food Company recipes

 

 

Advertisements

Heritage Day – a.k.a Braai Day

We have a wonderful holiday in South Africa on the 24 September each year called Heritage Day a.k.a. Braai Day.   It is a well-loved day because not only does it celebrate the diverse cultures of South Africa – it also signifies the start of our glorious summers!

Braai’s (by definition – a social meeting, including the cooking of meat on an outdoor grill) are lit by South Africans from all cultures and creeds and families and friends get together to spend quality time with each other and enjoy their favourite recipes and flavours.

This year, we at Pauli’s Food Co teamed up with Munching Mongoose – an awesome company that sources and gathers great food and delivers straight to their customers doors – for Heritage Day.   Our delicious sauces were included in their foodie boxes with other great Braai Day ingredients.   One of our much loved recipe for the Braai is to use our Tasty Tomali Relish and marinade Lamb Chops with them… the result – an empty plate!

Tomali Basted Chops.jpgIngredients:

600 g Lamb Saddle Chops; Maldon Salt; 150g Pauli’s Tomali; Some hot coals ready to braai!

Method:

Using a basting brush, spread the Tomali over each chop on both sides.  Generously sprinkle the salt over the chops.  Leave to rest in the fridge for about 30 minutes.

Tip – place the basting brush in a jug close to the Braai so that you can use the excess Tomali from the dish to re-baste when turning the chops.

When the Braai is ready – place the chops onto the grid and cook on one side for about 4 minutes.  Turn and re-baste using the excess Tomali.  Repeat until the chops are cooked to your liking.  Serve hot and enjoy!

Eat.  Spread.  Love.  Pauli’s Sauces.

 

www.paulisfood.com

Simple breakfast of Camberbet and Saffron 

This morning I made a simple, scrumptious breakfast using our royal Chutney, Pauli’s Saffron Chilli Chutney and a camberbet cheese wheel.  It took less than 5 minutes to prepare and cook and was so yummy!


Ingredients:

1 small Camberbet cheese wheel (sliced into two – one wheel can make two portions)

1 tablespoon of Pauli’s Saffron Chilli Chutney

Serve with scrambled eggs or eat as a starter

Method:

Slice the cheese wheel into two separate pieces and then slice the one portion into two (through the middle)

Spread the Pauli’s Saffron Chilli Chutney on top of the cheese wheel

Close the cheese wheel and fry on a low heat in a small frying pan – about 1 minute a side and then flip over and fry the other side

Season with salt and black pepper and serve with scrambled egg.  Or serve as a starter to a gourmet meal. 

Simply scrumptious!


Yours in Good Food

Dianne 

African Bushveld gourmet mini-break

What a privilege to visit the African Bushveld… and only a 2 hour drive from Johannesburg.  We took our family on a mini-break to Mabalingwe, in Limpopo province, to celebrate Pauli’s mom’s 70th birthday and what a beautiful time we had. 

Our chalet was visited by the prolific bird life every morning; we had a female kudu literally knock at our door with her head and look inside with big water pool eyes. We met an African civet on our patio and had plenty of water hogs begging us for any food.  The monkeys were cheeky and trying very hard to take anything they could get their hands on. They managed to steal their way inside our chalet twice and run away with apples and sunflower seeds. 

The Bushveld is so peaceful and my soul is refreshed.  The sunsets are incredible and the orange and pink sky looks alight as the sun says it’s goodbye over the horizon.

We watched a family of hippos lying on the banks of a very empty Dam… it saddened us to see the water levels so low and we prayed that the clouds would gather together to bring relief to the dry earth and fill the dams and bring life back to the bush. 

And to top this all, we cooked with our gourmet sauces every meal time; breakfast, lunch and and supper; and have the talented Pauli to make us delicious bread on the fire; Braais and brunch spreads that memories are made of. 

Low Carb = Real Good Food

My husband and I decided to follow a low carb, high fat, no sugar eating lifestyle 3 years ago and I don’t regret it at all. 

In fact I am so grateful for the day I decided to try this way of eating… I am at my goal weight for the first time in 16 years (after having 2 children); I gym 4-5 days per week; have run a half marathon and have participated in many shorter running events; and enjoy my health so much.

I remember the first time I had to do our grocery shop under our new eating regime… It was so overwhelming!  I thought to myself… What am I going to eat? What can I snack on?  

It took me about 1 month to figure out what worked for our family and about 4 months for me to lose the weight I wanted to be rid of.  I manage to keep my weight at my goal and I don’t cheat by eating white, processed carbs like bread, bread rolls, pasta or sugary cakes or croissants. 

And we are fortunate enough to run a gourmet food company, making beautiful sauces free from modified corn starch and cane sugar.

I use these flavour enhancing sauces to cook with daily for our family meals (cottage pie, bolognese with zucchini pasta, Brinjal lasagne, roasted chicken pieces basted in our Tomali relish). They are free from preservatives, colourants and other additives so I know that they don’t compromise our healthy eating habits. 

I do still however love dark chocolate and still indulge in a few (too many) blocks every night!


We cooked free range sausage and served with crisp butter lettuce and used our Anytime Zucchini & Peppers and Brinjali sauces as a topping. 

Heritage Day South Africa

As we celebrate Heritage Day today in our vibrant South Africa, I realize that we have so much to enjoy in our beautiful, sunny country.   We are a nation who love to share and eat great food.  We have a generation of future young adults with so much potential to do great things.  

I believe there is a golden thread holding us all together and even though we have our challenges there is a diversity amongst us that keeps us shining. 

Happy Heritage Day South Africans.  May it be blessed and enjoyed around a good Braai

Dip ala Pauli’s Brinjali

Try this easy to make dip that will impress your guests… mix Pauli’s Brinjali and plain yoghurt (Double Cream Greek yoghurt is best) in equal parts. Ready to eat!

The taste is lip smacking and suited to entertaining, snacking or just anytime eating. It will transform your dip into a gourmet attraction. 

Banting Breakfast with Pauli’s Anytime


The old adage…. ‘Breakfast is the most important meal of the day’ is excellent advice to follow. 

A great breakfast will provide you with energy to conquer all that you set out to achieve. 

Set yourself up with Pauli’s Anytime Brinjal & Peppers, add to mushrooms, tomatoes and scrambled egg. Results…. Simply gourmet!

Chunky chips and Pink Sauce

Remember the pink sauce you used to eat with your potato chips as a kid?  

Pauli’s Tomali mixed together with Mayo makes for a delicious pink dipping sauce…we served ours with chunky sweet potato and pumpkin chips.  Healthy and simply delicious.