Oh, you sweet little Peppadew

Oh, you sweet little Peppadew

After a long while I have rediscovered and reinvented some recipes incorporating the Peppadew® and I’m having fun with it. I enjoy the piquant flavour and texture of this little fruit, which is nice and mild in flavour, and great to use in hot and cold dishes.
Let’s cook!

Fish Poached in Pepperdew Piquante Pepper and Olive pasta Sauce
A healthy meal when you only have minutes to cook!
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
Easy to make

Ingredients:
1x400g jar Peppadew Piquanté Pepper and Olive Pasta Sauce
Splash white wine
4 fresh sustainable firm white fish fillets
Fresh herbs for sprinkling

Method:
1. Heat the Peppadew Piquanté Pepper and Olive Pasta Sauce and wine in a pan. When bubbling, turn down the heat and add the fish fillets, spooning the sauce over so the fish poaches, 10-15 minutes depending on thickness.
2. Sprinkle with herbs and serve with mash or cauliflower mash and steamed veg.

Eggs and Beans in Peppadew Tomato and Basil Pasta Sauce
Add slices of fried chorizo, if you like
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 4, or 2 very hungry people
Easy to make

Ingredients:
2x400g tins cannellini beans, drained and rinsed
1x400g jar Peppadew Tomato and Basil Pasta Sauce
4 eggs
1tbsp chopped flat-leaf parsley

Method:
1. Combine beans and Peppadew Tomato and Basil Pasta Sauce in a medium casserole dish. Place in a 180°C oven for 10-15 minutes, just until bubbling. If it looks a little dry, add a splash of water.
2. Make four indents in the beans with the back of a spoon and crack an egg into each. Return to the oven and bake the eggs until cooked to your liking, about 5 minutes for soft eggs.
3. Sprinkle with parsley and serve immediately with fresh country bread for scooping up the beans

Chicken Livers with Pepperdew Tomato and Jalapeno Chillies Pasta Sauce

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

A five-ingredient showstopper!
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4 as a starter
Easy to make

Ingredients:
2 tbsp cooking oil
500g cleaned chicken livers
1 cup Peppadew Tomato and Jalapeno Chillies Pasta Sauce
1 cup cream
2 tbsp flat-leaf parsley, finely chopped

Method:
1. Heat a large skillet, add the oil and fry the livers for 4-5 minutes, until browned but still pink inside.
2. Pour over the Peppadew Tomato and Jalapeno Chillies Pasta Sauce and cream. Heat through, adjust seasoning, sprinkle with the parsley and serve with slices of warm toasted baguette.