Rhodes Quality New South African Flavour Heritage day recipes

Ingredients

Method

• 4 chicken breast fillets
• 30 ml (2 Tbsp) olive oil
• 10 ml (2 tsp) Hinds Mild & Spicy Curry Powder
• Salt and freshly cracked black paper
• 30 ml (2 tsp) sunflower oil
• 250 ml (1 cup) cream
• 1 x 410 g can Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce
• 1 x 410 g can Rhodes Quality Green Beans Cross Cut in Brine, drained and rinsed
• 15-30 ml (1-2 Tbsp) brown sugar
• To serve: spaghetti pasta

• Using a sharp knife, slice three slits into the top of each chicken breast fillet, slicing a quarter of the way through.
• Mix together the olive oil and the Hinds Mild & Spicy Curry Powder.
• Brush the curry oil over the chicken breasts and season well with salt and pepper.
• Heat the oil over medium heat in a large frying pan.
• Brown the chicken breasts on both sides and set aside.
• Add the cream to the pan stirring over a medium heat until the cream comes to a boil.
• Simmer, stirring until the cream thickens.
• Add the Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce and stir well to mix.
• Return the chicken pieces to the pan and simmer gently for a further 15 minutes or until the chicken is cooked through.
• Stir through the Rhodes Quality Green Bean and bring the pan to the heat.
• Adjust the seasoning of the sauce with salt and pepper and the brown sugar.
• Serve over cooked pasta.

Ingredients

Method

• 1 x medium cauliflower, cut into florets
• 125 ml (½ cup) cake flour
• Salt and freshly cracked black pepper
• 2 eggs
• 250 ml (1 cup) Southern Coating Seasoned Breadcrumbs
• 65 ml (¼ cup) butter, melted
• 1 x 410 g can Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce
• 65 ml (¼ cup) chopped coriander

• In a medium bowl, combine the flour and seasoning.
• Crack the eggs into a second medium bowl and whisk.
• In the third bowl, place the Southern Coating Seasoned Breadcrumbs.
• Dredge the cauliflower florets in flour and then the egg, and then evenly coat them in the Southern Coating Seasoned Breadcrumbs, shaking off any excess.
• Heat the air fryer to 200°C.
• Place the florets in a single layer in the air fryer basket and cook in batches if necessary.
• Cook for 8 minutes and then brush with the melted butter.
• Cook for a further 5 minutes or until golden brown and crispy.
• Heat the Rhodes Quality Cape Malay Style Tomato and Onion in a Curry Sauce in a small saucepan and simmer gently until thick.
• Stir in the chopped coriander.
• Serve the cauliflower immediately with the sauce.