Roast Chicken – with a difference

I love making Roast Chicken – it’s simple, delicious and the entire family loves it. I love that any leftovers can be used the next day for yummy chicken mayo sarmies. I remember waiting for Sunday roasts when I was a child – they seemed to take forever…. I could smell the delicious flavours cooking in the kitchen and it felt like hours before we could eat. I always thought that roast chicken took lots of preparation and hours to cook. I couldn’t be more wrong! It’s one of the quickest meals to prepare and once it is in the oven, you don’t have to do much else. I love adding root vegetables to roast along side the chicken with peas on the side to serve with the meal.

It has been raining for days in Johannesburg and on this overcast and wet day, I felt like making…. Roast Chicken. I usually lay the chicken on a bed of olive oil and fresh rosemary, stuff it with half a lemon, place garlic pieces under the skin and drizzle olive oil all over the chicken. And I encrust it with salt and black pepper. While I was looking for lemons in the veggie rack, I found 2 oranges that had been long forgotten, not fresh enough to eat, and I thought…. why waste them? I looked for a recipe which included orange juice as a glaze for roast chicken…. and I found a recipe on http://www.sweetpaulmag.com/food/soy-orange-glazed-chicken

What is great about this recipe is that many of the ingredients are included in our Pauli’s Tasty Tomali Relish – so I substituted the ginger, garlic and star aniseed by adding 4 tablespoons of our delicious Tomali Relish. This is how I changed the recipe up:

Ingredients:

5 tablespoons Pauli’s Tasty Tomali Relish

1/2 cup of soy sauce

1/2 cup of freshly squeezed orange juice

1/4 cup of water

1 large chicken

Fresh rosemary

Olive oil

Method:

Add the soy sauce, Pauli’s Tomali, orange juice and water to a saucepan; stir and bring to the boil. Let it simmer together for about 10 minutes. Place your chicken on a bed of fresh rosemary and olive oil in a roasting dish. Baste the chicken with the soy and Tomali glaze, using about 1/3 of the sauce. Keep the remaining glaze to baste the chicken later. Place in a pre-heated oven on 220° C. After 45 minutes, take the chicken out of the oven and baste it again with the glaze. Place it back in the oven for another 30 minutes. Use the remaining glaze one last time to baste the chicken, let it cook for another 10 minutes. Take the chicken out of the oven and let it rest for 10 minutes.

We served this dish with roasted butternut and sweet potato and a brown lentil and Swiss chard side dish. There were no leftovers for chicken mayo sandwiches…. everything was finished! The kids even had seconds of the delicious veggie dish. Enjoy!

Yours in Good Food,

Dianne @ Pauli’s Food Co

Friday Stoep Visits

Time spent together with family and friends is so treasured. I love nothing more that sitting around a table with my nearest and dearest; chatting; eating and listening to the kids play in the garden. My friends and I have a very special tradition, that we started a few years ago. It’s called a ‘Stoep Sit‘ (stoep meaning patio/veranda in Afrikaans). We started our Friday Stoep Sit Group while our kids were all still very little and because us Moms needed to get together; chat about the week that was; have a glass of wine; eat some good food; and let the kids just play! It is a Friday tradition that has lasted. We each have a turn to host and our kids have created the most fabulous bond. They look forward to these Friday visits as much as the adults!

And then the best part of all…. for our Year End Stoep Sit – the Moms spend a night away! We usually book accommodation at a lovely AirBnB in Johannesburg, the city we live in. Even though it is close to home…. it’s a chance to really relax, put our feet up, stay up late and chat the night away.

I cherish this group of girls who are my confidants, friends and Soul Sisters! When one of our kids get sick; have a birthday; or when anyone is going through a tough time – these are the women we turn to for support and love. And best of all… our partners all get on well too and often join in the Friday get-togethers, as they often go on much longer than expected, late into the night.

One of the things I miss so much during COVID-19 lockdown, is not being able to have our Stoep Visits – we keep in touch via our WhatsApp group and Zoom calls – it’s just not the same though! Nothing beats human contact and just being with your friends. Something so many of us miss. Thank you to these amazing women! Love you all dearly.

Yours in Good Food,

Dianne @ Pauli’s Food Co

My favourite Soul Food recipe

There are times I wish I had more time to prepare dinner (don’t we all!) and especially during this very interesting time of lockdown…. I think that I have so much time in the day to prepare a wholesome dinner for the family. Then the hours just pass by… with homeschooling, tidying up, running a business… I know that we are all feeling overwhelmed by lockdown, so we have to just do what we can.

Today I felt like a warm, home-cooked dinner… time was not on my side and I still had a long list of ‘To-Do’s’ to finish. I remembered my easy recipe of what our family calls Sausage Italian – loaded with vegetables, protein and our super versatile Pauli’s Tomali Relish (a slow cooked Italian style tomato relish). You can add any vegetables that you have in the fridge like broccoli, spinach, peppers, cauliflower, butternut.

Recipe:

800 g sausage (lamb, beef or pork), cut into 4 cm pieces

1/2 an onion, chopped

1 carrot, diced

4 cabbage leaves, shredded

3 baby marrow, diced

A handful of frozen peas

1 can of brown lentils

1 can Italian chopped tomatoes

3 tablespoons of Pauli’s Tomali Relish

Smoked paprka

A splash of olive oil

Salt and Pepper to taste

Serve with rice, mash or cauliflower rice

Method:

In a wok or heavy based pan/pot – heat the oil and add the onion and carrots and other vegetables. Stir and cook together to brown the veggies on medium heat for about 3 minutes. I love the smell of onions cooking – and this is when the kids know that something good is coming their way.

Add the sausages and stir together. Brown the sausages and cook all the ingredients together for another 3 minutes. Add the Pauli’s Tomali (if you have it available) and then add the lentils, stir again, add the can of tomatoes, salt, pepper and paprika. Give it one more stir to blend all the ingredients together and then put the lid on. Leave to simmer on a low heat, stirring occasionally, and cook for about 25 minutes.

The Pauli’s Tomali adds a rich, robust flavour – like a flavoursome tomato gravy. This meal is so satisfying – there are never any leftovers.

Enjoy and stay safe!

Yours in Good Food, Dianne

I have just added the sausages and about to start browning them together with the other ingredients.

Day 4 of #lockdown – a different kind of Monday

This Monday morning feels very different to my usual Mondays. It’s filled with uncertainty and concern for all the people in our world during this COVID-19 pandemic. I know that we will overcome this and life will return to normal if we can all obey the government’s call to stay home and flatten the curve of infections.

We are very lucky to have a baker in our home – Pauli bakes the most delicious bread that is made from stoneground flour – and he uses his own sourdough culture.

To curb the risk of constant unhealthy snacking – we are eating real food and making the kids proper breakfasts, lunches and dinners. This is a time to get back to basics and use what we have in our fridges, our gardens and our pantry. I am so grateful that we have everything that we need.

Here is a healthy snack to make for brunch or lunch – made on Pauli’s homemade Focaccia bread:

Ingredients and method:

Use any toppings that you have in the fridge. We spread the focaccia with cream cheese; fried some mushrooms with paprika, salt and pepper; added some ham; tomatoes and cheese. Grill in the oven for about 5 min (pre-heat the oven on grill) – and then top with fresh avocado and parmesan – and we added our spicy Pauli’s Saffron Chilli Chutney – or Pauli’s Tomali for the kids.

Enjoy and stay safe! Yours in Good Food, Dianne.

Snack time!
Homemade Focaccia topped with baby marrow; thyme and rosemary (from our garden); salt and pepper.

Thank You Madiba

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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.

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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

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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