It has been a while since I posted a recipe. Well, I thought I would feature one of the recipes developed by Paul Hartmann using the new Peppadew® Pasta Sauces. …
Paul Hartmann explains….Pasta is quick, simple and easy and can be done up to look extravagant and taste fantastic. For me pasta is best served al dente which means “to the tooth” while some prefer softer pasta traditionally Italians cook it al dente.
He continues….We are all time poor so that is why this new pasta range from Peppadew® is fantastic, it takes 8 minutes maximum to cook a packet of dried pasta, while your pasta is boiling heat up a pan and add some chorizo, paprika, garlic and your favourite read made Peppadew® pasta sauce, dinner is served in 15 minutes or less.
Chorizo sausage with it’s top note of hot paprika works very well with the heat of this sauce while the fat provides a good balance. Sage is strong and will stand up to the two. Served with screw shaped pasta for added texture.” Explains Hartmann.
I prepared the dish at home and it is really effortless to put together and tasty too. The sage give the dish an interesting fragrance. Hope you enjoy the recipe!
Peppadew® Piquanté Pepper and Garlic Pasta
250g screw noodles
125g Chorizo sausage, thinly sliced
200g Peppadew® Piquanté pepper & garlic sauce
20g sage, finely shredded
50g pecorino, grated (optional)
“Pasta sauces can be a work of art, really. A delicious simmering pan of juiciness that instantly turns a simple meal into a gourmet moment. That’s why we’ve added them to our Peppadew® product range.”
Last Friday I attended a media launch for the Peppadew® range of Pasta sauces…
The first time I learnt about the brand, I was compelled to try out their products. While watching the first season on MasterChef, one of the contestants prepared a dish using the Peppadew® Piquanté Peppers and I was sold. My curiosity got me to try out not only the peppers, but the pickled jalapenos as well as the pickled onions. So, when I got the invitation to the launch, my imagination was running wild trying to figure out what it is they are launching. I thought maybe a new range of chutneys, but I was wrong. Have a look at some of the tweets from the launch.
— Louisa Holst (@LouisaHolst) May 23, 2014
— Inspired Living SA (@inspired_lifeSA) May 23, 2014
— Leah van Deventer (@LeahVanDeventer) May 23, 2014
— Crush Online (@Crush_online) May 23, 2014
“It became clear to us,” explains Peppadew®brand manager Laurian Ovens, “that consumers trust the Peppadew® brand name as a sign of quality. They see it as a brand that implies great food with great flavour, conveniently packaged to add an edge to their cooking experience. This has strengthened our belief that we can grow the Peppadew®brand name into one of South Africa’s leading quality food brands.”
About the Pasta Sauces
During the range extension conceptualisation stage, Peppadew® marketing team looked at local and international research which in turn indicated that the South African market could benefit from a pasta sauce range that would offer bold flavours, a twist on the traditional and innovation. “Added to these insights,” says Ovens, “was the fact that our existing Peppadew®products would sit very easily with a pasta sauce range making it a logical progression for the brand.”
Here is how the Sauce’s ingredient composition looks like:
Tomato and Basil Pasta Sauce (the traditional classic)
Ingredients: Tomatoes (35%, Water, Tomato Paste, Onions, Sugar, Cornstarch, Vegetable Oil (Sunflower Seed, Antioxidant: TBHQ (E319)), Salt, Dried Garlic, Basil (0.1%), Mustard, Black Pepper, Oregano, Thickener: Xanthan Gum, Acidity Regulator: Citric Acid.
Peppadew®Piquanté Pepper and Garlic Pasta Sauce
Ingredients: Tomatoes, Water, Tomato Paste, Sweet Piquanté Peppers (9%) [Contains: Vinegar, Acidity Regulator: Ascorbic Acid, Firming Agent: Calcium Chloride], Onions, Sugar, Cornstarch, Vegetable Oil (Sunflower Seed, Antioxidant: TBHQ (E319)), Salt, Dried Garlic (0.7%), Mustard, Basil, Black Pepper, Acidity Regulator, Citric Acid, Oregano, Thickener: Xanthan Gum.
Peppadew®Piquanté Pepper and Olive Pasta Sauce
Ingredients: Tomatoes, Water, Tomato Paste, Sweet Piquanté Peppers (5%) [Contains: Vinegar, Acidity Regulator: Ascorbic Acid, Firming Agent: Calcium Chloride], Onions, Dried Olives (3%), Sugar, Cornstarch, Vegetable Oil (Sunflower Seed, Antioxidant: TBHQ (E319)), Salt, Dried Garlic, Mustard, Basil, Black Pepper, Acidity Regulator: Citric Acid, Oregano, Theickener: Xanthan Gum.
Peppadew®Green Pepper and Garlic Pasta Sauce
Ingredients: Tomatoes, Water, Tomato Paste, Green Peppers (9%), Onions, Sugar, Cornstarch, Salt, Vegetable Oil (Sunflower Seed, Antioxidant: TBHQ (E319)), Dried Garlic (0.8%), Mustard, Basil, Black Pepper, Acidity Regulator: Citric Acid, Oregano, Thickener: Xanthan Gum.
Peppadew® Tomato and Jalapeno Chillies Pasta Sauce
Ingredients: Tomatoes (34%), Water, Tomato Paste, Jalapenos (7%), Onions, Sugar, Cornstarch, Vegetable Oil (Sunflower Seed, Antioxidant: TBHQ (E319)), Salt, Black Pepper, Dried Garlic, Mustard, Basil, Acidity Regulator: Citric Acid Oregano, Thickener: Xanthan Gum.
Here is what you need to know about the range:
At the launch, Paul Hartmann demonstrated how easy the pasta sauces can be used. Each sauce was used to prepare a dish. “We are all time poor so that is why this new pasta sauce range from Peppadew® is fantastic, it takes 8 minutes maximum to cook a packed of dried pasta, while your pasta is boiling heat up a pan and add some chorizo, paprika, garlic and your favourite ready-madePeppadew® pasta sauce, dinner is served in 15 minutes or less.” says Paul Hartmann
“Sauce is incredibly important to a pasta dish, it adds flavour, texture and enhances the pasta itself…” Hartmann continues. “To have a pasta dish on your table that looks and tastes like my creations using the Peppadew®range of pasta sauces, think simple, the simpler the better, think of what flavours complement each other and go with those, enhance the sauce with local cheese or the addition of a protein like prawns or beef, experiment and decide which flavour marriages work for you. “ Here’s a cheffy yet simple recipe by Paul Hartman for you to try out at home, using one of the sauces. I’ll be sharing one or two more recipes from the launch later in the week.
Chicken gnocchi with Peppadew® green pepper and garlic pasta sauce
The Domestic Goddess finish:
Toss the gnocchi, pasta sauce, cubed chicken and green veggies together. Sprinkle generously with roasted pinenuts, thin slivers of good quality parmesan cheese and freshly picked sprigs of thyme.
For more info, visit the website:
Visit the facebookpage: PeppadewSA
Follow on twitter:
Head to PeppadewSA on Facebook to see what’s new in the Peppadew® range.
— Peppadew (@Peppadew_za) May 26, 2014
Early in the month of October I attended hosted by Two Oceans Wines and WWF SASSI (Southern African Sustainable Seafood Initiative) hosted a Cooking and Caring event. Writers, food, beverage and lifestyle bloggers attended the event.
For the benefit of those that do not know, WWF SASSI is an initiative to inform and educate people about the conservation of seafood species and their marine environment. It informs fishers, restaurants and consumers on the type of fishes sustainable to the environment. This informative event made me realise the importance of knowing the marine product you eat, because you might be eating the last product that the environment sustains. To make things easy for the consumer, Two Oceans Wines and SASSI have printed out wallet-sized information cards available at restaurants and retail stores. The booklet will help you identify the sustainable seafood species and the ones you should avoid buying or consuming. For more detailed information please check out the WWF SASSI website. Remember, knowledge is power!
The bloggers and writers were grouped into five teams for a cookoff challenge and each team was assigned a wine. We were presented with the following Two Oceans Wines: a Sauvignon Blanc, a Pinot Grigio, a Pinot Noir, a Shiraz Rosé and a Cabernet Sauvignon/Merlot. Our task was to prepare a fish dish and pair it with the assigned wine.
In my group we were four, myself, Justin Corrans (Two Oceans Wine Maker), Eamon Mcloughlin of Spill and Janine Basson (WWF Seafood Consumer Outreach Manager). We had to prepare a SASSI green fish dish and pair it with Two Oceans Sauvignon Blanc. We decided on an Asian inspired dish and named it the “Exotic Asian Persuasion”.
Other teams prepared the following dishes:
The judges were impressed by the Wonton Seduction Dish and it won the challenge, you can get the recipe from Nina Timm’s blog. While we were busy cooking a video was filmed and pictures were taken. Check the YouTube link for the video: http://www.youtube.com/watch?v=aCeTehjWBwk
Exotic Asian Persuasion, paired with Two Oceans Sauvignon Blanc
Serves: 1 to 2
half an onion, finely chopped
1 small red onion, finely chopped
1 spring onion, finely chopped
1 red pepper, finely chopped
2 courgettes cut into julienne strips
half a cup of mange touts
half a cup of broccoli
sjimeji or other exotic mushrooms
8 baby tomatoes
2 cloves of garlic, finely chopped
thumb-sized portion of ginger
400 g fresh filleted dorado
salt and pepper to taste
banana leaf (optional)
fresh coriander and pine nuts for garnish
Now it’s time for a………Giveaway!
I’m giving away two bottles of Two Oceans Wine together with a thermo bag. Enter the give away by just answering the simple question: What is the name of the wine paired with the Exotic Asian Persuasion Dish?
This give away is only open to South African residents. Closing date is Monday 31th October 2011.
Who says pasta is only for Italians and fish is for Capetonians?
I recently visited my family in the Eastern Cape early this month. When I’m at home I am the designated cook as you can imagine. As the cook I went through the cupboards to see whats there and whats not. Ok first let me let you in on a little secret ….actually it’s not a secret I’ve mentioned it before…..my mom buys everything in bulk you’d swear she owns a spaza shop. Big bags of rice, flour, washing powder etc. In the cupboards, amongst other bulk materials I found say about 6 to 8 cans of pilchards in tomato sauce….I think my mom just loves them but she’s not aware of that. Perhaps living away from the sea and not getting fresh fish makes the canned version a viable alternative. As someone coming from Cape Town I was asked why I never bring fresh fish. Picture this, travelling almost a thousand kilometres with fresh fish. Apparently, my late uncle once took a 15 kilo fish to homelands travelling by train. So now I’m expected to follow that example. Eish! The things we do for family…….
I prepared a pasta and pilchard dish…
I have such fond memories of pasta. My first memory of pasta…..I remember my mom used to buy canned spaghetti and meatballs in tomato sauce. The spaghetti in those cans was loooong….my sisters and I used to enjoy sucking it then end up with tomato sauce all over our faces. We loved it!
So I’m dedicating this post to my family for their love of canned pilchards….
Simple Pasta & Pilchard Recipe
2 cups puccini pasta, cooked according to directions in the pack
1 can pilchards in tomato sauce
1 onion, chopped
1 garlic clove, chopped
1 green chillies, chopped
2 Tbsp tomato paste
2 tomatoes, skinned and chopped
1 green pepper, chopped
1 tbsp olive oil
2-3 sprigs fresh parsley, chopped
Pinch of salt, to taste
Pinch of sugar, to taste
Leave out the chillies if you have a low tolerance for spicy food.