autumn 2023

Making the cut

No matter who you are, it seems we've all had a lesson in budgeting recently. With the lights going out more (and more!) often, we need to get creative with our cooking.

masala pork chops

on chilli-tomato relish

creamy mushroom, sage

and pork fillet pasta

Lorem ipsum dolor sit amet, aliquam non mi quis magna accumsan lobortis. Donec mattis ullamcorper nunc aliquam lacinia. Vestibulum fermentum a velit sit amet hendrerit. Sed vel aliquet ante, ut condimentum nibh. Pellentesque vel hendrerit sem. Proin maximus mauris sed nisi blandit cursus. Proin faucibus sapien non nisl mollis ultrices. Cras vel pharetra tortor. Nullam porttitor mi eu tortor posuere sollicitudin. Praesent rutrum justo in nunc interdum pharetra. Cras mattis elit eu eleifend efficitur. Mauris sed sodales orci. Donec risus est, varius facilisis ornare eget, blandit ac libero.

Integer euismod turpis vitae libero sollicitudin vehicula. Pellentesque sed neque venenatis, faucibus turpis ut, bibendum massa. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aenean lacus arcu, egestas eu tincidunt eu, semper eget nulla. Mauris eget vulputate turpis. Nulla libero sapien, efficitur dapibus tempus non, venenatis et enim. Phasellus posuere, mi ac pellentesque mollis, elit quam euismod nisl, et ultricies ante dolor id lectus. Aliquam tempor eros eu odio sodales vulputate. Vestibulum quis nisi eget magna aliquam consectetur. Donec eget enim odio.

Aliquam non mi quis magna accumsan lobortis. Donec mattis ullamcorper nunc aliquam lacinia. Vestibulum fermentum a velit sit amet hendrerit. Sed vel aliquet ante, ut condimentum nibh. Pellentesque vel hendrerit sem. Proin maximus mauris sed nisi blandit cursus. Proin faucibus sapien non nisl mollis ultrices. Cras vel pharetra tortor. Nullam porttitor mi eu tortor posuere sollicitudin. Praesent rutrum justo in nunc interdum pharetra. Cras mattis elit eu eleifend efficitur. Mauris sed sodales orci. Donec risus est, varius facilisis ornare eget, blandit ac libero. Pellentesque vel mi at nibh placerat maximus. Fusce sapien urna, lobortis in fermentum sed, porta quis lacus. 

masala pork chops on chili-tomato relish

Reminiscent of chakalaka, the spicy tomatoes cut through the delicious fat of the pork chops.

Download

this recipe here

INGREDIENTS:

6 pork loin chops

¼ cup (60ml) canola oil

2 cloves garlic, crushed

Grated peel of 2 lemons

1 bundle (120g) asparagus, blanched

6 pak choi, blanched and halved

3 baby green cabbages, quartered and blanched

1 packet (230g) long-stem broccoli, blanched

Dressing:

⅓ cup (80ml) buttermilk or amasi

½ ripe avocado, cubed

Handful each basil, coriander and parsley

2 spring onions, thinly sliced

2 Tbsp (30ml) apple cider vinegar

1 clove garlic, chopped

2 anchovy fillets, chopped

1 tsp (5ml) honey

½ cup (125ml) olive oil

Salt and milled pepper

Order
Online Now!

Click on an ingredient

Method:

  1. Toss pork chops with oil, garlic, zest, season and marinate for 20 minutes.
  2. For dressing, blitz buttermilk, avocado, herbs and spring onion together until smooth.
  3. Add vinegar, garlic, anchovy and honey and blitz until smooth.
  4. Add oil in a steady stream while the motor is running. Season and set aside.
  5. Prepare medium coals and braai pork chops for 4-5 minutes a side or until well charred.
  6. Grill vegetables on the grid for 3-4 minutes or until charred.
  7. Serve vegetables with dressing and pork chops.

Creamy mushroom, sage and pork fillet pasta

A moreish pasta straight from your pantry! Because canned tuna has a mild flavour, this pasta doesn’t taste fishy, but rather reminds you a little of tomato bolognaise.

Download

this recipe here

INGREDIENTS:

1 packet (500g) PnP rigatoni or penne pasta  

Salt and milled pepper 

2 Tbsp (30ml) olive oil

2 red onions, chopped (white onions work well too) 

3 cloves garlic, crushed

1 large punnet (500g) cherry or rosa tomatoes, halved 

2 Tbsp (30ml) capers (optional) 

2 Tbsp (30ml) tomato paste

1 can (400g) chopped tomatoes

2 cups (500ml) PnP Crafted Collection pasta

2 Tbsp (30ml) Worcestershire sauce (soy sauce works well too)

2 cans (120g each) shredded tuna in brine, drained  

Handful basil (for serving, optional) 

Order
Online Now!

Click on an ingredient

Method:

  1. Boil pasta in salted water for 7 minutes, reserve ½ cup of the starchy cooking liquid, and drain.  
  2. Rinse pasta under cold water to stop cooking and set aside.  
  3. Heat oil over medium heat and sauté onions for about 8 minutes.  
  4. Add garlic, cherry or rosa tomatoes and capers, if using, and fry for 3 minutes.  
  5. Add remaining ingredients, lower heat and simmer for 5 minutes.  
  6. Toss cooked pasta through sauce, adding a splash of reserved starchy cooking liquid to thin down the sauce.  
  7. Serve immediately, topped with basil, if using.   

BACK TO TOP