Thank You Madiba

IMG_4805.JPG

Nelson Mandela (and so many more South African heroes) fought for the freedom of this country from the cruel grip of Apartheid.  We have his spirit and generosity to thank for giving us a reminder to give back on his birthday every year, 18 July.   This is a global call to action celebrating the idea that everyone has the power to make a difference.  The Mandela Day campaign message is “Nelson Mandela fought for social justice for 67 years.  We’re asking you to start with 67 minutes.”

At Pauli’s Food Co, we were so lucky to have two MBA students from IE University, Madrid, Spain, join us during July.  We decided to cook a hearty meal for a small day care centre in Diepsloot, Johannesburg, with our dear friend, Owen from Diep Organics.  Owen supplies many Early Childhood Developments Centres in Diepsloot with organic vegetables twice a week – to make sure that these children get the nutrients they need to learn and grow.

Our Pauli’s team cooked a beautiful mince stew, using our healthy Tomali (Tomato Relish) and Anytime Brinjals & Peppers, with rice and Chakalaka.  While our team cooked, others of us played games with these young children.  I felt so overwhelmed when we walked into their school – I thought that we could play soccer and do activities with skipping ropes – but when we entered their room – there were over 30 children in a tiny room with no outside area to play.   Their space is so limited, yet they were so happy for us to be there – and their teachers were engaging and welcoming.

Mandela Day is a chance to give back to our communities and celebrate all that he achieved.  And while there is still so much poverty and lack of infrastructure in South Africa – I am grateful to our amazing Pauli’s Team who are always so willing to cook healthy, beautiful food and share it with so many.  Thank you Madiba, thank you to the amazing people of Pauli’s Food Co; to Owen at Diep Organics and to Vandita and Cara from IE University.  You helped us make this day special to a group of young, inspired children – the future of South Africa.

Team photo_6048

 

 

 

 

Advertisements

Anytime Roast Chicken

Today I needed to prepare dinner in a hurry but I had about 2 hours for the meal to cook. So I decided to roast a chicken on a low heat during the 2 hours. This recipe literally took me less than 15 min to prepare and when it was dinner time … our meal was succulent, tasty and tender.

How did I do it?

Throw some chopped butternut, cherry tomatoes and sweet potatoes (skin on) into the roasting dish; place the chicken in the middle of the dish; pour olive oil over all ingredients and generously sprinkle with rosemary, thyme and oregano. Add about 4 forkfuls of Pauli’s Anytime Brinjal & Peppers into the dish (and stuff the chicken with another 2 forkfuls of Brinjal & Peppers). Cover with foil and roast at 140degrees for about 2 hours. Don’t forget to add salt and pepper to taste before roasting.

I quickly made some peas to go with the dish (to make sure we also get some greens in the mix) and used Pauli’s Tomali and a bit of red wine to make a gravy with the peas.

The results…. the kids asked for more and ate all their veggies and protein.

This recipe brings together robust, roasted flavours and cooks the chicken to tender perfection 👌🏽

Yours in good food,

Dianne @ Pauli’s Food Co

Pauli’s Food Co

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

 

 

How to get the kids to eat their greens… and enjoy them 

I have a very simple go-to recipe for a Monday night meal… Sausage Italian casserole made with our Pauli’s Tomali (tomato relish) and Pauli’s Anytime Zucchini & Peppers. 


Ingredients:

10 free range bangers (pork, beef or lamb sausage)

5 Tablespoons of Pauli’s Tomali 

5 forkfuls of Pauli’s Anytime Zucchini & Peppers 

6 heads of broccoli 

6 heads of cauliflower

Any other veggies you want to use up (a handful of peas, mushrooms, or chopped pumpkin) 

Sweet potato mash

Method:

In a casserole dish (I love to use my Le Creuset casserole dish), pour some olive oil or butter on the base of the dish.  Add the sausages and baste the Tomali and Anytime Zucchini & Peppers over the sausages. 

Throw over all the other vegggies and mix well together.  Cover with tinfoil and cook in a pre-heated oven (180 degrees) for about 25 min.  Take off the tinfoil and cook for another 5 minutes, or until the sausages are cooked to your liking.  

Serve on a bed of sweet potato mash. The Tomali and Zucchini & Peppers make a beautiful, robust and tasty gravy.  Pour the gravy over the sausages and mash and serve with a side salad.  This recipe never fails me. And what makes my heart so happy is that the kids clean their plate and always thank me for this yummy meal… Bon apetit! 

Yours in good food,
Dianne

dianne@paulisfood.com

Sweet potato wedges with Pauli’s Anytime Brinjal & Peppers

I LOVE making these sweet potato wedges with Pauli’s Anytime Brinjal & Peppers… they are loaded with vegetables and everyone loves them 😋

Ingredients:

1kg sweet potato, peeled and cut into wedges

4 tablespoons of olive oil

4 forkfuls of Pauli’s Anytime Brinjal & Peppers

Salt and pepper to taste 


Method:

Pre-heat the oven to 220 degrees. If you are in a hurry, steam the peeled sweet potato wedges for 5 min.  Throw the wedges into a bowl, pour 2 tablespoons of olive oil over and then add the Anytime Brinjal & Peppers.  Use a fork to gently mix all the ingredients together.  Pour the remaining olive oil into a baking tray and place in the oven to heat the oil for 1 min.  Take the tray out of the oven and place the potato mix onto the baking tray… evenly and in one layer.  Bake for about 30 min.  Check every 10 min to turn and make sure the wedges are not burning.  This recipe is great as a side dish to any meal… Anytime!

Yours in good food,

Dianne @ Pauli’s Food Co

Pauli’s Tomali Spag Bol

I love making this easy Spaghetti Bolognese for our family – it’s quick and easy and full of vegetables!

Ingredients:

Coconut oil / butter / olive oil

500 g free range mince

1 carrot and 1/2 a red onion, chopped

Handful of baby spinach (or baby marrow, mushrooms or broccoli… whatever veggies you have in the fridge and need to use up)

4 tablespoons of Pauli’s Tomali

3 forkfuls of Pauli’s Anytime Brinjal & Peppers (or you can use Pauli’s Anytime Zucchini & Peppers)

1 can of chopped tomatoes

A dash of full cream milk

Salt and pepper to taste

Serve with Linguine pasta or Zucchini Pasta

Method:

Brown the red onion and carrot in the oil / butter and add salt and pepper while stirring (stir for about 2 minutes).  Add the mince and mix together.  After a minute, throw in a dash of full cream milk (about 2 tablespoons) – this helps to tenderise the meat.  Stir for another minute and then add the Pauli’s Tomali and other vegetables you want to add.   If you don’t have other fresh veggies in the fridge… worry not… add the Pauli’s Brinjal & Peppers – you are including some beautiful brinjals, garlic and hand roasted red peppers into the recipe.  Plenty of nutrients for the family.

Cook together for another 2 minutes and then add the can of tomatoes.  Stir together and then cook on low heat with the lid on for about 25 – 30 minutes.

Serve with linguine pasta or I love to make Zucchini (baby marrow) Pasta, cook it in a small pot with some Pauli’s Something Hotter (to spice things up) and a bit of parmesan cheese.  To make the Zucchini Pasta I use a peeler and peel the Zucchini lengthways to make ‘pasta’ ribbons.  I generally use 2 Zucchini for one person.  I leave them in a colander in the sink with a bit of salt on for about ten minutes before cooking.   To cook I place them in a small pot with some butter and fry them up for about 3-4 minutes.  Quick and easy and so yum!

Serve the bolognese with the spaghetti – grate some parmesan or cheddar cheese before serving.  This recipe serves 4.Spag Bol.jpg

 

Father’s Day Oxtail stew with Pauli’s Tomali

Who doesn’t love a hearty Oxtail stew?  And what better way to spoil your Dad, or your children’s hero, with an easy to make, wholesome lunch.  That can be enjoyed together around the the table and remind him of good, old-fashioned cooking.  We have the perfect ingredient for Father’s Day lunch… cook and enjoy!

Ingredients:2 kg of Oxtail
200 g of Pauli’s Tomali
2 tablespoons of olive oil
1 x can of chickpeas (optional)
1 red onion (sliced)
2 carrots (chopped)
2 cans of chopped Italian plum tomatoes
4 medium sized cabbage leaves (cabbage tenderises the meat beautifully)
125 ml of red wine, optional (Pinotage will work well with this dish)
Serve with sweet potato or cauliflower mash
Salt and pepper to taste

How to:

In a heavy based pan, heat the olive oil and fry the onion until it begins to soften. Add the carrots, Pauli’s Tomali and stir together for about 1 minute. Add salt and pepper to taste. Add the cans of tomatoes to make a beautiful tomato based sauce, leave to simmer for about 5 minutes on a low heat with the lid on. Place this sauce into a slow cooker (or a casserole dish suitable for the oven). Brown the Oxtail to seal in the juices in the same pan you used to make the tomato sauce. Once browned, add this to the tomato sauce in the slow cooker. Add the drained can of chickpeas, cabbage leaves and red wine. Add salt and pepper to taste. Cook in the slow cooker on a low heat for about 6 hours. Make sure that the meat is fully covered by the liquid. If you don’t have a slow cooker, cook in the oven at 160 degrees for 1.5 hours, stirring occasionally to make sure the sauce doesn’t stick to the dish.  Serves 4.

Yours in good food,

Dianne @ Pauli’s Food Co

It’s Taco Monday

Pauil's Taco.JPG

On Sunday the kids watched the movie Turbo, and there are two very happy brothers who own a Taco Food Truck, called Dos Bros Tacos. Max, all of 7, worked out that this means ‘Two Brothers Tacos’… and then he asked me if we could have Tacos for supper. So it’s Monday, and guess what’s for dinner? Tomali and Zucchini & Peppers Chicken Tacos.   I bought the Mexicorn GMO and preservative free Tacos – they are so easy to heat because they are par-cooked. All it takes is 3 ½ minutes in the oven to heat. This recipe will make Tacos for 4 people – serve with a side salad or salsa, or some rice.

Ingredients:

1 tablespoon of unsalted butter

½ a red onion

1 teaspoon of Chipotle Spice (or paprika, salt and pepper)

4 tablespoons Pauli’s Tomali (if you want adult only Tacos – use Pauli’s Saffron Chilli Chutney in place of the Tomali)

4 forkfuls of Pauli’s Anytime Zucchini & Peppers

4 free-range chicken breasts

½ head of lettuce

2 cups of grated cheese – here you can get creative… add Avo, crème fraiche, or some Pauli’s Something Hotter for some heat

12 Mexicron Tacos

How to:

Heat the butter in a wok / pan

Pre-heat the oven to 180°C

Throw the onion into the wok and cook together for about 3 minutes on high heat until the onion is soft

Add the Chipotle spice and salt and pepper

Cut up the chicken breasts into small cubes and add to the onion, stir together for about 2 minutes until the breasts change colour from pink to white

Add the Pauli’s sauces and cook together for another 10 minutes on med-low heat – this is such a quick meal!

Place the Taco shells on the rack of the pre-heated oven and cook for 3 ½ minutes

Now for the fun part – create your own Taco to your taste – add the lettuce, the cooked chicken mix, cheese, avo, crème fraiche… Pauli’s Something Hotter (adults only) and serve – best enjoyed watching a good movie together.

Family favourite… Spaghetti bolognese 

We are so lucky to have The Farm Table grocery store in our suburb of Linden, Johannesburg.  They sell organic vegetables, free range lamb and beef, chicken and other groceries and they also stock our sugar free Pauli’s sauce range.  I bought free range beef mince, farm fresh butternut and organic, locally grown baby tomatoes and made a delicious family favourite… Spaghetti bolognese – also using our Pauli’s Tomali and Pauli’s Anytime Zucchini  & Peppers.  

How to:

Fry 1/2 an onion and 1/2 yellow pepper in coconut oil until soft; add 500 g beef mince and brown together for about 5 minutes.  Add salt and pepper and Italian herbs; throw in 4 tablespoons of Pauli’s Tomali; add a can of Italian plum tomatoes. Stir together.  Cook for another 5 min on med-high heat.  I added 2 forkfuls of Pauli’s Zucchini & Peppers.  This product adds amazing flavour. 

I then throw in any other veggies that I have left over in my fridge.  Today I added a handful of cabbage and some chopped butternut (adds beautiful sweetness and the cabbage tenderizes the mince).  Cook for another 25 min on a low heat.  Serve with spaghetti or Zucchini ‘pasta’ for a low-carb option. 

Look how much it was enjoyed  
Yours in good food,

Dianne @ Pauli’s Food Co

http://www.paulisfood.com

Easy Chicken and Veg bake

I love cooking this dish using (possibly our two most versatile products) Pauli’s Tomali and Pauli’s Anytime Zucchini & Peppers…

Ingredients: 

4 x free range chicken breasts – slice them open down the middle

250g chopped butternut or pumpkin (or however much you have in the fridge) – this adds beautiful sweetness

3 tblsp of Pauli’s Tomali and 3 tblsp of Pauli’s Anytime Zucchini & Peppers

Handful of feta cheese

Quinoa to serve 

Method:

Heat oven to 180 degrees Celsius 

Lay the chicken breasts onto some foil in a casserole dish

Throw in the pumpkin

Add the Pauli’s Tomali and Pauli’s Zucchini & Peppers (make sure to cover all the chicken with the sauces, the chicken must be lying underneath the sauces).

Cover the chicken and bake for 20 min. After 20 min, open up the foil and bake for a further 5 min.  This will brown the chicken a bit.

Serve with quinoa – be sure to add the juices from the dish over your chicken and quinoa. 

Full of nutrients and goodness and this dish is loved by all!