17 Park Drive, Umhlanga, Durban, 4319, South Africa
12 December 2017



QUICK AND EASY TIPS FOR USING GREAT HEARTS OF AFRICA SAUCES, CHUTNEYS AND CHAKALAKA RELISH

Pour GREAT HEARTS OF AFRICA CHAKALAKA RELISH into a bowl and eat with chips, salt crackers or raw vegetables as a dip GREAT HEARTS OF AFRICA PASSION FRUIT PIRI PIRI SAUCE is fantastic as a dip for Biltong, and also the best dip for Samoosas! Delicious Marinade for sticky Ribs or Chicken wings: mix together half MILD RED CHILLI PEPPER SAUCE and PASSION FRUIT PIRI PIRI SAUCE, add some Rosemary and Salt & Pepper to taste.

For a healthy addition to your children’s Hot-dogs or French Fries: mix equal parts of Tomato Ketchup with GREAT HEARTS OF AFRICA CHAKALAKA Relish (Our Relishes contain 7 fresh Vegetables, 6 herbs and are contain no artificial colouring or flavouring!)

Everyone love cheese-toast… for a tasty difference spread a little GREAT HEARTS OF AFRICA PASSION FRUIT PIRI PIRI SAUCE on top of the Toasted Cheese Put GREAT HEARTS OF AFRICA MILD RED CHILLI PEPPER SAUCE or HOT GREEN CHILLI SAUCE onto your favourite Pizza

GREAT HEARTS OF AFRICA PASSION FRUIT PIRI PIRI is delicious poured over your favorite cream cheese (Philadelphia or Kiri for example) instead of Sweet Chilli Sauce. For a delicious Sauce for Steak Rolls, Veggie-Burgers, Hamburgers or Chicken Burger: mix mayonnaise with a few drops of GREAT HEARTS OF AFRICA HABANERO SAUCE for those who like a bit of heat, or LEMON & HERB PIRI PIRI PIRI SAUCE if you prefer a mild flavour. Add our AFRICAN PEACH CHUTNEY to your favourite meat or cheese sandwich, bread roll or baguette

A great marinade for chicken and meat blend the following ingredients : Olive oil, lemon juice, GREAT HEARTS OF AFRICA MILD RED CHILLI PEPPER SAUCE, rosemary, salt and pepper Add some GREAT HEARTS OF AFRICA MILD RED CHILLI PEPPER SAUCE, HOT GREEN CHILLI SAUCE or AFRICAN CHAKALAKA RELISH to your favourite pasta sauce, stew or curry and taste the difference ! Pan Fry fish fillets in olive oil and add a dash of GREAT HEARTS OF AFRICA LEMON & HERB PIRI PIRI and sliced mushrooms Pan fry chicken breasts in olive oil and add GREAT HEARTS OF AFRICA GARLIC PIRI PIRI or EXTRA HOT PIRI PIRI

CHICKEN LIVER PATE

100 gr butter
2 ml dried Thyme
2 ml Marjoram
1 onion chopped
500 gr chicken livers
5 – 10 ml GREAT HEARTS OF AFRICA MILD PIRI PIRI
2 ml salt
2 cloves garlic chopped
1 ml ground nutmeg
25 ml brandy
50 ml sweet sherry
clarified butter

Melt butter with herbs, fry onion, add chicken livers until cooked, cool and spoon into blender, add remaining ingredients, blend and fill into a pot. Top with clarified butter. (to make clarified butter, melt the butter in a pan without browning, spoon of foam and cool down)

CHICKEN SCHNITZEL

6(400gr) Chicken schnitzels
1 egg
10ml water
125ml finely crushed toasted breadcrumbs
salt and milled black pepper
25ml grated Parmesan cheese
oil for frying
1 onion chopped
1 clove garlic, crushed
1 x 410g can tomatoes, chopped
2ml dried basil
2 bay leaves
25ml chopped parsley
5 ml sugar
200g mozzarella, sliced
1ml dried origunam

Slice each schnitzel into 2 equal pieces. Beat egg with water and mix crumbs with 2ml salt, a little pepper and Parmesan. Brush veal with egg, then dip into crumbs, coating both sides. Chill at least 1 hour to set crumbs. Heat 25ml oil in frying pan and brown veal very lightly, turning once. Do this in batches and add a little more oil when necessary. Arrange schnitzels tofit closely in a single layer in a large 28 x 22 cm baking dish. To make sauce, lightly saute’ onion and garlic. Add tomatoes, plus juice, 2ml salt, basil, bay leaves, parsley and sugar. Cover and simmer gently for 30 minutes. Remove bay leaves and spoon sauce over veal. Place sliced pickled Jalapeno chillies over the sauce and top with mozzarella. Dust with origanum. If working ahead set aside at this point. Bake uncovered at 160 degrees C for 40 minutes, then pour in a little water or stock at the side – the finished dish should be moist and juicy – and bake for 10 minutes longer. SERVE WITH GREAT HEARTS OF AFRICA HABANERO & STRAWBERRY CHUTNEY
Serves 4

PASTA BOWS WITH SMOKED SALMON AND DILL

6 Spring onions, sliced
50g butter
10ml GREAT HEARTS OF AFRICA MILD RED CHILLI PEPPER SAUCE
90ml dry white wine
450ml double(heavy) cream
salt and pepper
freshly grated nutmeg
225g smoked salmon
30ml chopped fresh dill or 15ml dried dillweed
freshly squeezed lemon juice
450g pasta bows

Slice the spring onions finely. Melt the butter in a saucepan and fry the spring onions for 1 minute until softened with MILD RED CHILLI PEPPER SAUCE. Add the wine and boil hard to reduce to about 30ml. Stir in the cream and add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Cut the smoked salmon into 2.5cm squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep warm. Cook the pasta in plenty of boiling salted water as per instructions. Drain well. Toss the pasta with the pasta sauce and serve immediately.