Quick Bites

Mediterranean Lamb Chop Stack

  1. Preheat the oven to grill setting.
  2. Place the peppers skin side up on a roasting tray. Drizzle with 10ml olive oil. Grill in the oven for 10-15 minutes or until the skin is blistered. Remove from the oven. Place in a bowl and cover with cling-wrap, set aside.
  3. Preheat the oven to 200°C or make a fire in the barbeque like usual.
  4. Brush the lamb chops with remaining olive oil and season with Robertsons Masterblend Rosemary and Garlic.
  5. Heat a griddle pan or braai over medium heat. Grill the lamb chops on both sides for 5 minutes or until golden brown.
  6. Remove the peppers from the bowl and peel of the skin. Slice the peppers into thick strips. Top half of the lamb chops with the slices of red peppers, a basil leaf, a dollop of pesto and a slice of mozzarella. Top with another chip and tie together using kitchen string.
  7. Roast the meat for 15 minutes or until the cheese is melted and the meat is golden brown and done to your liking.
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Smokey Chicken and Caramelized Onion Pizza

  1. Heat the butter in a frying pan over medium heat. Fry the onions for 15 minutes or until caramelized. Remove from the heat and set aside.
  2. Combine the Robertsons Masterblend Shisanyama, lemon juice and half the yoghurt together in a bowl. Add the chicken breasts. Toss to coat, set aside.
  3. Preheat the oven to 200°C. Line a baking tray with baking paper.
  4. Top the tortilla wraps with the caramelized onion, chicken pieces and mozzarella. Sprinkle the almonds over.
  5. Bake in the oven for 10-12 minutes or until golden brown and the mozzarella is melted.
  6. Combine the chutney and remaining yoghurt together.
  7. Serve the pizzas with dollops of the yoghurt mixture and fresh coriander.
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Saganaki prawns

  1. Preheat the oven to 220°C.
  2. Place the tomatoes on a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes or until slightly blistered. Remove from the oven and set aside.
  3. Change the oven setting to grill on high heat.
  4. Heat the remaining olive oil and butter in an oven-proof frying pan over medium-high heat.
  5. Fry the onions and garlic for 5 minutes or until softened. Add the Robertsons Masterblend Zesty Lemon and Herb, prawns and half the parsley. Toss for 1 minute.
  6. Top with feta, and tomatoes. Place under the grill. Grill for 10 minutes or until feta is slightly golden brown. Sprinkle with remaining parsley, serve.
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