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.

Immune boosting meals during #lockdown

We stand together with the rest of the world during this unprecedented time we are all facing – fighting COVID-19 as a global pandemic. We pray that all countries can flatten the curve of the spread of the virus – and our thoughts are with those in need, those that have been infected by the virus – and also all health workers and leaders. This is such a difficult time for everyone.

During this time, it is important to remain positive, connect with loved ones and of course, eat healthy food. A healthy immune system is important to combat illness and fight the virus. Something as simple as drinking warm water with lemon every day can help strengthen our bodies.

We will be sharing some simple and healthy home cooked meals, using our delicious Pauli’s Sauces – you can cook these meals using alternatives to our sauces, if you don’t have stock. And you can order our sauces online at http://www.paulisfood.com.

Our first recipe is a Pauli’s Brinjali Rump/Sirloin Steak with roasted vegetables. You can use any veggies that you have available in the fridge and of course, seasonal veg is always better for you. If you don’t eat red meat, you can replace the steak with a chicken breast – and if you follow a vegetarian diet – replace the meat with mushrooms or butternut.

We wish you all a safe and healthy lockdown – please send us a mail to connect at dianne@paulisfood.com – we would love to chat and share more recipes.

Ingredients:

2 beef rump steaks (250 – 300 g each)

100 g melted butter

4 tablespoons of Pauli’s Brinjali Relish

125 ml cream

Salt and pepper

Serve with roasted vegetables of carrots, spinach, baby marrow, mushrooms, butternutor add any veggies that you have in your fridge.

Method:

Mix the melted butter and salt and pepper in a small bowl and generously brush the steaks with the softened butter mix on each side.  Heat a heavy based grill pan and when the pan is hot – add the steaks.  Cook to your liking – for med-rare, cook on each side for about 3 minutes.  Turning to make sure each side is cooked.   

When the steaks are cooked to your liking, remove the steaks from the pan and wrap in tinfoil to rest.  Turn the heat down to low-med and add the Pauli’s Brinjali Relish and cream to the grill pan and heat together for about 1 minute.  If you cook the steaks on the braai or on coals – make the sauce in a small saucepan.  Serve on top of the steaks.  Eat while still hot and enjoy!  Serves 2.

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

Pauli’s Something Hotter Thai Curry

Image

I love the story of how we named our third delicious sauce – a flavoursome combination of chilli, carrot, olive oil and ginger…  When we started Pauli’s Food Co, we started selling our Brinjali and Tomali sauces at food markets. People loved the flavours bursting from our colourfully labelled jars – and they would ask us “Don’t you have something hotter?” (well, those who loved chilli would ask that).  So Pauli developed our Something Hotter product – cooking together carrots, red chillies, fresh ginger and garlic, oregano and filling the bottle with cold pressed extra virgin olive oil.  It was a hit!  And heat seekers were happy to be able to add to their collection of Pauli’s sauces.   This product is sugar and sweetener free – so it is super healthy and can be eaten with everything, with no worry of eating a chilli product with harmful preservatives, hidden sugars or colourants.  Completely natural and oh so good!

This is a simple recipe using Pauli’s Something Hotter:

Thai Beef CurryDSC_0201

Ingredients:

1 medium red onion, finely chopped

400 g of beef strips (you can substitute with chicken / vegetables)

300 g baby marrow, julienned

150 g chopped butternut

100 g red pepper, julienned

1 tablespoon of coconut oil

30 g of finely chopped ginger

1 tablespoon of Pauli’s Something Hotter (add more if you like heat)

30 g fresh basil, chopped

2 tablespoons of honey

2 tablespoons of soy sauce

1 can of coconut milk

Method:

Heat the coconut oil, add the red onion and sauté until the onion softens.  Add the Pauli’s Something Hotter and ginger, sauté for another minute.  Add the beef strips and brown all the ingredients together (cooking on a medium heat for about another 2 minutes).

Add the baby marrow, butternut and red pepper and cook together for another minute.  Add the coconut milk and bring the heat down to low.  Add the honey and soy sauce (these ingredients will ensure the right balance between sweet and savoury).  Cook until the butternut is soft (about another 12-15 min on low heat). Serve with Jasmine or Cauli Rice.  Garnish with the chopped basil.

Yours in Good Food, Dianne.

Eat.  Cook.  Love.  Pauli’s Sauces.

http://www.paulisfood.com

 

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 

Pimp your potato salad 

Follow this recipe to pimp your potato salad and make it simply gourmet: 

Ingredients 

700g of potatoes (sweet or baby), chopped into cubes

90g French style mayonnaise 

75g Pauli’s Brinjali 

20g plain Greek yoghurt 

100g red peppers 

Salt and pepper to taste

Method

I didn’t peel the potatoes, I washed and cubed them and boiled them in a big pot of water for about 30 min (don’t let them get too soft).  Add a pinch of salt while cooking. 

Mix together the mayo, Pauli’s Brinjali and yoghurt in a bowl.  Finely chop the red pepper (discard the seeds).  

When the potatoes are cooked, drain the water and allow to cool.  Once cooled add the mayo mix and red peppers.  Season with salt and pepper.  This makes a beautiful side dish to a braai (barbecue) or any meal, especially when entertaining. 

Yours in good food,

Dianne @ Pauli’s Food Co

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