Winter Warmth

7/31/2019 Winter Warmth

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WARMTHWINTER

CHARGRILLEDCHICKENBREASTSWITHROBERTSONSCOUNTRYGARLIC&

HERBSEASONING

SPICYORANGECHICKENWITHROBERTSONSZESTYLEMONPEPPER

SEASONING

KETTLEBRAAIEDCHICKENWITHROBERTSONSBRAAIMIXSEASONING

hickenbreastfilletswitholiveoilandthenwithROBERTSONSCountyGarlicandHerbning,AtlanticSeaSaltandFreshlyGroundlackPeercorns.Braaiuntilcrisonthe

.Leavetorestandthenslicetoserve.Serve elicioushomemadecoleslaw.

nchickenbreastswithROBERTSONSZestPeerSeasonin,AtlanticSeaSalt,andCinnamon.Frchickenbothsidesfor

es.Stirinjuiceandzestof1orangeandverlowheat,glazingthechickenuntilsauce

s.Servewithmashedpotatoes.

wholechickenwithamixofROBERTSONSBraaiasoning,Rosemary,CrushedGarlic,Atlanticlt,someoliveoilandafewdropsofbalsamic

.Cookinakettlebraai.Servewithsteamediandcreammashedotato.

CHICKENwitha


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familymeals.

WINTER SPICE GUIDE


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5

WEEK DAY MEALS

he perfect choice for your winterweek nights warm, comforting,asy to prepare meals with

twist.

...

A hearty winter favourite spicedup three ways!

Winter vegetable disheshowcasing roasted butternut.

Winter puddings with deliciousred apples.

WINTER ENTERTAININGurn your Sunday lunch into a

feast of flavours.

Its the season for red wine, hearty

asseroles, roasts and old fashioned

uddings. This winter, why not spice

up your favourite comfort food with a

unique ROBERTSONS twist...

YOUR PERSONALISED

ROBERTSONSRECIPE BOOK...

WARMTHWINTER

STEP 1:

BE INSPIRED TO SPICE UP YOUR

DAILY MEALS WITH OURMONTHLY RECIPE BOOKLET

Place the recipe booklet on your

fridge with amagnet so its easy to

access and always on hand. During

the month prepare the recipes that

grab your attention.

STEP 2:

DECIDE ON YOUR FAVOURITES

Tear out your favourite recipes

from the booklet

STEP 3:

COLLECT YOURFAVOURITES IN

A PERSONALISED ROBERTSONSRECIPE HOLDER

To receive your recipe holder:

SMS ROBERTSONS, your name

and postal address to 33974SMS cost R1.50

Well send you a complimentary

recipe holder to save your favourite

recipes

Spicing up your family meals

couldnt be easier!

LOOK OUT FOR OUR AUGUST BOOKLET

WHERE WELL SPICE UP YOUR

SOUTH AFRICAN FAVOURITES. UNTIL THEN...


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This season turn a weekday meal

into a feast of flavour. Our week day

recipes are the perfect choice for

winter warm, comforting and easy

to prepare classic meals, with a

delicious ROBERTSONS twist to spice

things up!

FAMILY FAVOURITEClassic Macaroni with two

eca ent tw sts.

IN SEASONTurn classic Italian minestrone into

a feast of flavours with a simple

ROBERTSONS twist or two. Prepare

delicious fruit and vegetables that are in

season as they will taste their

absolute best.

FAST AND FABULOUSClassic Italian Mince Ragu. Master the

basics then give it a twist for two more

delicious family treats.

COOK ONCE, EAT TWICEA hearty lamb shank casserole to start

with. Then two great twists for the family

to enjoy even more.

WEEKDAY

MEALS

CLASSIC MACARONI CHEESE

g macaroni

250 ml cheddar cheese

3 lar e tomatoes

m

Classic White Sauce:

80 ml mar arine

ml our

1L milk

ml cheddar cheese

Robertsons Atlantic Seaalt and obertsons reshly

Ground Whole Black

eppercorns5 ml ROBERTSONS NUTMEG

MACARONI WITH A CHILLI,

PARSLEY, ONION FLAKES AND

ROBERTSONS CRUSHED CHILLIES

ROBERTSONS ONION FLAKES

200 Cherry tomatoes

ROSEMARY, BACON AND

ROBERTSONS ROSEMARY

200 bacon

g orgonzola cheese

CLASSIC MINESTRONE WITH

ITALIAN HERBS AND ORIGANUM60 ml olive oil

onions

2 carrots

10 ml ROBERTSONSCRUSHED GARLIC

2 sticks of celery

x g tins whole,peeled tomatoes

hicken stock

2 ROBERTSONS BAY LEAVES

ml brown sugar

10 ml ROBERTSONS ITALIAN HERBS

10 ml ROBERTSONS ORIGANUM

obertsons tlantic eaSalt and Robertsons FreshlyGround Whole Black

eppercorns

4 courgettes

2 x 400 tin cannellini beans

acket o baby spinach leaves

MINESTRONE WITH A

MOROCCAN SPICE TWIST

2 x 400 tin chickpeas

orange

5 ml ROBERTSONS CINNAMON

5 ml ROBERTSONS CUMIN

. mCRUSHED CHILLIES

MINESTRONE WITH A SPANISH

2 x 400 g tins white beans

3 chorizo sausa es

m

CINNAMON AND ORANGE

500 g butternut

ml olive oil

Robertsons Atlantic Seaalt and obertsons reshly

Ground Whole Blackeppercorns

2 ROBERTSONS CINNAMON STICKS

orange piece of ciabatta bread

1 tub of crme frache

GINGER AND HONEY

ROASTED BUTTERNUT

m

30 ml honey

olive oil

g sliced almonds

Packet of fresh coriander

CHILLI AND FETA ROASTED

ROCKET

5 ml ROBERTSONSCRUSHED CHILLIES

2 Rounds feta cheese

acket o resh rocket

BAKED APPLES

6 red apples

g ginger biscuits

80 g margarine

80 ml brown su arm

5 ml ROBERTSONS NUTMEG

g cake mix

randy


o ee auce:

150 g caramel toffees

60 ml cream

m

BREAKFAST APPLES

60 ml muesli

ml honey

5 ml ROBERTSONS PIMENTO

1 tub Greek yoghurt

,STUFFED APPLE PUDDING

g chopped datesand walnuts

m

30 ml olive oil

2 onions

sticks celery

1 carrot

mGARLIC FLAKES

g bee mince

500 pork mince

obertsons tlantic eaSalt and Robertsons FreshlyGround Whole Black

eppercorns

500 ml Passata sauce (Storeought talian tomato sauce

250 ml red wine

30 ml tomato paste

, m

5 ml ROBERTSONS ORIGANUM

5 ml ROBERTSONS ROSEMARY

ENGLISH COTTAGE PIE WITH A

5ml ROBERTSONS CORIANDER


, mCRUSHED CHILLIES

medium potatoes

300g cauliflower

g margarine

125 ml cream

Robertsons Atlantic SeaSalt and Robertsons Freshly

round hole lackPeppercorns

LASAGNE WITH A TRADITIONAL

5 ml ROBERTSONS SWEET BASIL

lassic white sauce (as usedfor the Macaroni Cheese

ecipe)1 Pack of Lasa ne sheets

ml cheddar cheese

250 ml cake flour

5 ml Robertsons AtlanticSea Salt

5 ml Robertsons FreshlyGround Whole Black

eppercorns

15 ml ROBERTSONS PAPRIKA

5 ml ROBERTSONS CORIANDER



m

8 whole lamb shanks

60 ml olive oil

onions

2 celery sticks

2 carrots

mCRUSHED GARLIC

x g tins whole, peeledtomatoes

hicken stock

15 ml tomato paste

Packet of parsley

,

MOUSSAKA

m

ml ROBERTSONS CINNAMON

1 x 400 tin cooked lentils

aubergines

250 ml Greek yoghurt

1 e

g ricotta cheese

Robertsons Atlantic Seaalt and obertsons reshlyround Whole Black

Peppercorns

SPICY LAMB PIES

1 x 400 tin butter beans

mml ROBERTSONS MARJORAM

400 puff pastry

INFUSED WITH NUTMEG

g margarine

9 large leeks

3 celery sticks

medium sized potatoes

hicken stock


round hole lack

Peppercorns

m

1 cup fresh cream

Porcini Oil

cup dried porciniushrooms

cup olive oil

PORK LOIN, STUFFED WITH

, ,

INNAMON AND GINGER

60 ml mar arine

red apples

1 onion

ml ROBERTSONS SAGE

m

ml ROBERTSONS GINGER

m

1,5 kg pork loin


round hole lackPeppercorns

ml olive oil

sweet potatoes

INGER

3 pears

g margarine

100 g sugar

1 x 400 roll puff pastry

m

1 tub of crme frache

THIS MONTHS SHOPPING LIST AT A GLANCE:


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6/1010

ep ace e c nnamon s c sh 5 ml

. Drizzle 30 ml honeyr the butternut when

ding the olive oil. Sprinkle0 g sliced almonds overbutternut instead of thea a an orange zes .

rve with a handful of freshriander.

GINGER AND HONEYROASTED BUTTERNUT

ep ace e c nnamon s c sth 5 ml

Thenumble 2 wheels of fetaeese over the butternut,tead of the ciabatta and

ange zest. Serve with andful of fresh rocket.

HILLI AND FETA ROASTEDUTTERNUT WITH FRESH ROCKET

1 Preheat the oven to 200 C. Place

the butternut on a baking tray,

drizzle with olive oil and season

with Robertsons Atlantic Sea Saltand Robertsons Freshly Ground

Whole Black Peppercorns. Arrange

the ROBERTSONS CINNAMON

STICKS in between the butternut.

2 Roast in the oven for

approximately 25 minutes until

cooked.3 Add the orange zest and ciabatta.

Bake for another approximately

15 minutes until golden.

4 Remove from the oven and serve

with dollops of crme frache.

500 g butternut,cut into chunks

30 ml olive oil

Robertsons Atlantic SeaSalt and RobertsonsFreshly Ground WholeBlack Peppercorns

2 ROBERTSONSCINNAMON STICKS

Zest of one orange

piece of ciabatta bread,torn into pieces

crme frache to serve

1 Cut off the top third of the apples,keep aside. Use a melon baller toscoop out the flesh of the apples,leaving a 1 cm rim.

2 Process the biscuits, margarine, brownsugar, ROBERTSONS CINNAMON andNUTMEG in a food processor.

3 Combine the cake mix with the biscuitmixture and spoon into the apples.

4 Place the apple lids on top and placea cinnamon stick in each lid so that itresembles a stem.

5 Bake for approximately 30 minutesuntil cooked, depending on the size ofthe apples.

6 Meanwhile melt the toffees and creamin a small saucepan over moderateheat. Stir to combine and add theROBERTSONS CINNAMON.

7 Remove the apples from the oven andserve with the toffee sauce.

6 red apples, cored

100 g ginger biscuits

80 g margarine, softened

80 ml brown sugar



60 g cake mix, soaked in a little brandy


TOFFEE SAUCE:

150 g caramel toffees

60 ml cream


For a delicious twist,

follow the main

recipe but replace

the cake mix with

60 g chopped dates

and walnuts. Replace

the cinnamon and

nutmeg with

5 ml ROBERTSONS

CLOVES.

CLOVE, WALNUT AND DATESTUFFED APPLE PUDDING

For a breakfast

version of this

icious dessert,

ow the main recipe

replace the ginger

cuit stuffing with

ml muesli. Simply

the muesli with

melted margarine,

ml honey and

l ROBERTSONS

ENTO ALLSPICE.

Spoon the mixture in the apples

and follow step 4 and 5 of the

main recipe. Serve with thick

reek yoghurt.

ALLSPICE AND MUESLIBAKED BREAKFAST APPLES

10

cinnamon and orangeroasted butternut

spicy cinnamon andnutmeg baked apples

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30 ml olive oil

2 onions, chopped

2 sticks celery, chopped

1 carrot, peeled and grated

10 ml ROBERTSONSGARLIC FLAKES

500 g beef mince

500 g pork mince

Robertsons Atlantic Sea Saltand Robertsons Freshly GroundWhole Black Peppercorns

500 ml Passata sauce(Store bought Italian tomatosauce)

250 ml red wine

30 ml tomato paste

2,5 ml ROBERTSONSNUTMEG

5 ml ROBERTSONSORIGANUM

5 ml ROBERTSONSROSEMARY

1 Heat the olive oil in a large saucepan. Fry the onion,celery and carrot until soft and translucent. Add thegarlic and fry for a minute or two.

2 Brown the meat in the same saucepan.Season with Robertsons Atlantic Sea Saltand Robertsons Freshly Ground Whole Black

Peppercorns. Add the rest of the ingredients.

3 Bring the ragu to the boil, reduce the heatand leave to simmer for aproximately30 minutes.

1 Preheat the oven to 200 C.Prepare the basic mince ragu and add5 ml ROBERTSONS SWEET BASIL.

2 Prepare a classic white sauce (as used forthe Macaroni Cheese recipe on page 7)

3 Layer the classic white sauce, ragu and lasagne sheets ina 2 L capacity ovenproof dish.

4 Sprinkle 125 ml grated cheddar cheese on top. Bake for40 minutes until golden brown. Serves 6.

1 Preheat the oven to 180 C. Prepare the basic mince raguand add 5 ml ROBERTSONS CORIANDER, 5 ml ROBERTSONSCUMIN and 2,5 ml ROBERTSONS CRUSHED CHILLIES.

2 Peel, cube and cook 4 medium potatoes and300 g cauliflower florets until soft.

3 Mash the potatoes and cauliflower together and add 60 g margarine and125 ml cream. Season with Robertsons Atlantic Sea Salt and RobertsonsFreshly Ground Whole Black Peppercornsand ROBERTSONS NUTMEG.

4 Divide the beef ragu in six ovenproof bowls. Top with themash and bake in the oven for 20 minutes. Serves 6.

Serves 6-8basic mince ragu

english cottage piewith a chilli twist

lasagne with a traditionalitalian sweet basil twist

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250 ml cake flour

5 ml Robertsons

Atlantic Sea Salt

5 ml Robertsons FreshlyGround Whole Black

Peppercorns

15 ml ROBERTSONS PAPRIKA

5 ml ROBERTSONS CORIANDER



5 ml ROBERTSONS GINGER

8 whole lamb shanks

60 ml olive oil

2 onions, chopped

2 celery sticks, chopped

2 carrots, peeled and chopped

5 ml ROBERTSONS

CRUSHED GARLIC

2 x 400 g tins whole, peeled

tomatoes

500 ml chicken stock

15 ml tomato paste

2 ROBERTSONS BAY LEAVES

Handful of chopped parsley

1 Mix half of the Robertsons

Atlantic Sea Salt, Freshly

Ground Whole Black

Peppercorns, ROBERTSONS

PAPRIKA, CORIANDER,

ROSEMARY, CUMIN and

GINGER with the flour.

Dust the shanks with the

seasoned flour.

2 Heat the olive oil in a large

saucepan. Shake off the

excess flour and brown the

meat in the olive oil.

3 Lower the heat. Add

the remainder of the

ROBERTSONS spices,

onion, celery, carrot and

ROBERTSONS CRUSHED

GARLIC and then saut until

the vegetables are soft and

lightly browned.

4 Add the tomatoes,

stock, tomato paste and

ROBERTSONS BAY LEAVES.

Cook the stew for 1 hours

until the meat is soft.

5 Remove the shanks and

reduce the sauce for

approximately 15 minutes

until thickened or use

15 ml corn flour to thicken it

to your liking.

1 Preheat the oven to 180 C. Remove the meat from at leasttwo leftover lamb shanks.

2 Add 5 ml ROBERTSONS ORIGANUM, 5 ml ROBERTSONS

CINNAMON, 375 ml of the leftover lamb casserole sauce.

Add a 400 g tin of cooked lentils, drained, to the sauce.

3 Layer the meat and slices of grilled aubergine in a 2 L capacity

ovenproof dish.

4 Mix 250 ml Greek yoghurt, 1 egg and 100 g ricotta cheese.

Season with Robertsons Atlantic Sea Salt and Robertsons

Freshly Ground Whole Black Peppercorns.

5 Pour the yoghurt mixture over the top of the meat and

aubergines. Bake for 25 minutes until golden. Serves 6.

1 Mix 250 ml of the lamb casserole sauce with a

400 g tin of butter beans, 5 ml ROBERTSONS

PAPRIKA and 5 ml ROBERTSONS MARJORAM.

2 Divide the bean mixture between two 250 ml

capacity ovenproof dishes. Place a lamb shank in

each dish.

3 Roll out 400 g piece of puff pastry. Cut out 2

circles large enough to fit over the dish. Make a

hole in the middle of the pastry for the bone.

4 Brush with egg wash and bake for 25 minutes

until golden brown. Serves 2.

hearty lamb casserole

origanum, lamb andlentil moussaka

spicy lamb pies

Serves 4 + leftovers for another meal

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Spice up Sunday lunch withour delicious three coursewinter menu. The perfectchoice for a cold winters day.

TARTERotato and leek soup infused with

utmeg.

MAINSlow roasted pork loin, stuffed

with caramelised onions, apple,

cinnamon and ginger.

ear tarte Tatin with spicy ginger

and crme frache.

15

16

PORCINI OIL

cup dried porcinimushrooms

cup olive oil

90 g margarine

9 large leeks,washed and chopped

3 celery sticks, chopped

9 medium sized potatoes,peeled and quartered

2,5 L good qualitychicken stock

Robertsons Atlantic SeaSalt and Robertsons FreshlyGround Whole Black

Peppercorns


1 cup fresh cream

1 Melt the margarine in a large saucepan. Saut theleeks until soft.

2 Add the celery, potatoes and stock.

3 Bring to the boil, then reduce the heat and simmeruntil the potatoes are soft. Season with RobertsonsAtlantic Sea Salt and Robertsons Freshly GroundWhole Black Peppercorns and ROBERTSONS NUTMEG.

4 Using an electric blender, blend the soup untilsmooth. Remove from the heat and add the cream.

5 In the meantime, prepare the PorciniOil. Place the mushrooms and olive

oil in a small saucepan over low heatand heat through for 5 minutes.Remove from the heat and allow tocool. Process until smooth (there willbe porcini grains).

6 Divide the soup into six bowlsand drizzle the oil on top.

Preparation Time 20 minutes

Cooking Time 20 minutes

Serves 6

potato and leek soupinfused with nutmeg

WINTERENTERTAINING


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60 ml margarine

2 red apples, cored andthickly sliced

1 onion, thickly sliced

5 ml ROBERTSONSSAGE

5 ml ROBERTSONSCINNAMON


5 ml ROBERTSONSCRUSHED GARLIC

1,5 kg pork loin, scored

Robertsons Atlantic SeaSalt and RobertsonsFreshly Ground WholeBlack Peppercorns

30 ml olive oil

2 sweet potatoes, sliced

1 Preheat the oven to 200 C.

2 Fry the apples and onions in the margarine overmoderate heat until brown and caramelised.

3 Add the ROBERTSONS SAGE, CINNAMON, GINGER andCRUSHED GARLIC.

4 Season the pork with Robertsons Atlantic Sea Salt andRobertsons Freshly Ground Whole Black Peppercorns.Spoon the apple mixture onto the pork loin.

5 Roll the pork loin and secure with kitchenstring. Rub with Robertsons Atlantic Sea Saltand drizzle with olive oil.

6 Bake for 1 hours until the skin is crispand golden brown.

7 Add the sweet potatoes halfwaythrough the cooking process.


Cooking Time 25 minutes for the

filling, 1 hours for the pork

Serves 6

pork loin, stuffed with caramelisedonions, apple, cinnamon and ginger


Cooking Time 20 minutes

Makes 1 large tart

3 pears, peeled, cored and halved

100 g margarine

100 g sugar

1 x 400 g roll puff pastry


crme frache to serve

1 Preheat the oven to 200 C.

2 Melt the margarine, sugar and ROBERTSONSGINGER over a low heat in a large ovenproof

pan, until it starts to caramelise.

3 Arrange the pears in a circle in the caramel

sauce.

4 Roughly cut a circle out of the puff pastry.

Remove the pan from the heat and place the

pastry over the pears, tucking the sides in

between the pan and the pears.

5 Bake for 20 minutes until the pastry

is puffy and golden.

6 Turn the tart out onto a plate andserve with a dollop of crme frache.

pear tarte tatinwith spicy ginger

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Winter Warmth

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