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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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

 

 

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

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

What your body needs

We are so lucky to have family who run a berry farm… we got to see first hand how blueberries are grown and picked. 

I loved being back on the farm, smelling the wet soil, seeing how humans, machines and processes work together to produce something for so many.  And I learnt so much about how these berries are grown and looked after.


We got to eat as many as we liked and their fleshy fruit is so flavoursome and delish. 

All plant foods contain phytonutrients which are natural chemicals that act as abundunt antioxidants. These powerful little blueberries play an important role in our diet and are known to have anti-cancer, anti-allergy and anti-inflammatory properties. 

These lovely little berries make it easy to eat lots of antioxidants and fill our diet with colour and nutrients to keep us healthy. 

May your 2017 be blessed!

Yours in good food and health,

Dianne @ Pauli’s Food Co

Holiday snacking

It’s so good to be on holiday in my hometown East London. The sea is ever present, the Christmas beetles are buzzing loudly and the kids are having a great time swimming, running, playing and bonding with family. 

It’s easy to keep to a healthy eating routine while on holiday if you plan well and make good snack choices. 

I always love to have our Pauli’s Anytime Zucchini & Peppers on hand to add to a quick summer salad.


Or for a yummy addition to a braai, I add Pauli’s Anytime Brinjal & Peppers to quinoa (or you can use couscous or brown rice). 


Yours in holiday, good food and health,

Dianne

Meat free Monday

I try and adhere to a self imposed Meat-free-Monday philosophy in our house to ensure that our family eats the recommended amount of omega oils and fatty fish every week. 

Tonight I am cooking some fresh Salmon that I bought at our local fishmonger and I am serving it with handcut pumpkin pieces (baked in the oven in coconut oil) and, something I have never attempted before… Split Green peas that I cooked from scratch. 

 The peas have a very earthy flavour and I decided to add some of our Pauli’s Brinjali while cooking and then used a hand blender to make it into a sort of mash. 

Results… even the kids asked for more!

Yours in food,

Dianne

Gastronomy

I love this quote… ‘Gastonomy governs the whole life of man.’ by Jean-Anthelme Brillat-Savarin.  

Eating is a human activity that brings people together across cultures, religions and countries.  It is a privilege to eat good food and I often spare a thought for those who don’t know where their next meal is coming from. 

The definition of gastronomy is ‘the practice of choosing, cooking and eating good food’ and while I have the means to choose what I eat and what I feed my family, I choose healthy options; low in added sugars and unnatural preservatives and additives. 

Our company makes beautiful sauces that are the gastronomic addition to all the meals and snacks that I make and for this I am grateful. 

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. 

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