Twist the lid and pour – Jenny Morris

Twist the lid and pour – Jenny Morris

Often after a long, hard day at work, the thought of cooking a complicated dinner with lots of elements is enough to make one reach for the phone and order a take away. There are times when it’s really OK to use fresh ingredients with a little help from something in a jar or bottle.
Here are a few recipes to make a quick and easy dinner.

Let’s cook!

Spanish Rice With Peppadew® Piquanté Pepper And Olive Pasta Sauce

A super-tasty food hack.
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4-6 as a side dish
Easy to make

Ingredients:
1 cup long grain rice
1 cup Peppadew® Piquanté Pepper and Olive Pasta Sauce
1½ cups water
Handful pitted black olives, chopped
3 spring onions, sliced

Method:
1. Rinse the rice, then place in a saucepan with the Peppadew® Piquanté Pepper and Olive Pasta Sauce and water. Bring to the boil, then lower heat to a simmer and cook rice until tender, 15-20 minutes.
2. Stir in olives and spring onions and serve immediately.

Sweet Piquanté Pepper Rib Eye Steak

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

Preparation time: 20 minutes + resting
Cooking time: 30 minutes
Serves 4
Worth the effort
Liven up your favourite grilled rib eye steak with the deliciously perky Peppadew® Sweet Piquanté Pepper Relish. Serve with baked potatoes and a crisp mixed salad.

Ingredients:
4 x 150 to 200gm rib eye steak
Whole Hot Peppadew® Sweet Piquanté Peppers and Cilantro seasoning to taste
A drizzle of olive oil

Peppadew® Sweet Piquanté Pepper Relish Sauce:
15ml (1 tablespoon) butter
60ml (1/4 cup) mushrooms, very finely diced
1 carrot, very finely diced
1 small onion, very finely diced
20ml (4 teaspoons) tomato sauce
10ml (2 teaspoons) Worcestershire sauce
60ml (1/4 cup) Mild Peppadew® Sweet Piquanté Pepper Relish
15ml (1 tablespoon) honey
30ml (2 tablespoons) red wine
15ml (1 tablespoon) fresh parsley, finely chopped
Salt and ground black pepper to taste

Method:
1. Season the steak with whole Hot Peppadew® Sweet Piquanté Pepper and Cilantro seasoning and rub in with a drizzle of olive oil. Set aside at room temperature for 30 minutes.
2. Prepare the sauce. Heat the butter in a large frying pan and sauté the mushrooms, carrot and onion for 5minutes. Add the remaining ingredients and simmer for 3 minutes until the sauce is thickened slightly. Keep warm.
3. Grill the steaks to your liking and serve with the sauce spooned over the steaks.

Sweet Piquanté Pepper And Chickpea Casserole

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4
Easy to make Chickpeas and Peppadew® Sweet Piquanté Peppers team up deliciously in this quick-to make casserole that turns store cupboard staples into a warming meal.

Ingredients:
30ml (2 tablespoons) olive oil
2 red onions, chopped
250gm cherry tomatoes, halved
Salt and ground black pepper to taste
2 x 400gm tins of chickpeas, drained and rinsed
250ml (1 cup) Peppadew® Sweet Piquanté Pepper Relish
a large handful of fresh coriander leaves
125 ml (1/2 cup) feta cheese, roughly chopped

Method:
Heat the olive oil in a large saucepan and add the onion. Sauté for about 5 minutes until softened.
Add the cherry tomatoes and season with salt and ground black pepper.
Cook for a few minutes.
Add the chickpeas and Peppadew® Sweet Piquanté Pepper Relish.
Simmer gently for about 10 minutes, stirring occasionally. Correct the seasoning and serve in bowls topped with the fresh coriander and feta cheese.

Jenny Morris

Twitter: @JennyMorrisChef