Festive Summer Sides for Any Meal Occasion

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Long lazy Summer days are here and holidays are around the corner which means more entertaining at home and having the family come together. Savour the goodness of Summer days with these winning festive Summer sides for any meal occasion.

 Ideal for braais, picnics or dinner parties level-up your culinary skills with these easy-to-make delicious recipes from Rhodes Quality.

 Bacon and Tomato Braai Relish Paptert

Ideal side for a braai – a twist on the traditional pap and relish side.

INGREDIENTS (Serves 6-8) METHOD
750 ml (3 C) prepared and seasoned soft maize meal pap

1 x 410 g can Rhodes Quality Tomato Braai Relish

125 g streaky bacon, chopped and fried

500 ml (2 C) grated cheddar cheese

 

Spoon half the maize meal pap into a greased oven dish.

Top with half the Rhodes Quality Tomato Braai Relish, half of the bacon and half of the cheese.

Cover with a second layer of maize meal pap and repeat.

Bake in a preheated oven at 180 ˚C for 20 minutes, or until the top is golden and the pattern heated through.

Remove from the oven and serve hot.

Chickpea and Avocado Salad

A wholesome salad packed with protein power, ideal on its own as a light lunch or served on the side of any dinner or lunch dish.

INGREDIENTS METHOD
Dressing

1 x avocado, pitted and chopped

125 ml (½ C) plain yoghurt

5 ml (1 t) Dijon Mustard

salt and freshly ground black pepper

Salad

1 x 410 g can Rhodes Quality Chickpeas, drained and rinsed

1 avocado, pitted, and chopped

2 spring onions, chopped

½ cucumber, chopped

Juice of 1 lemon

Salt and black pepper

65 ml (¼ cup) bean sprouts

1ml (¼ tsp) chilli flakes

Place the avocado, yoghurt, mustard and seasoning in a blender.

Process to puree and thin with a little water if necessary.

In a bowl, combine the Rhodes Quality Chickpeas, avocado, spring onions, cucumber and lemon juice.

Pour over the avocado dressing and toss to mix.

Season to taste.

Sprinkle with the bean sprouts and chilli flakes and swerve.

 

Orange Tahini Dressing

Packed with a vitamin C punch, this dressing is ideal to add zest to any simple salad.

INGREDIENTS (Makes 300ml) METHOD
65 ml (¼ cup) tahini

125 ml (½ cup) Rhodes Quality Orange 100 % Fruit Juice Blend

30 ml (2 Tbsp.) apple cider vinegar

salt and freshly cracked black pepper

15 ml ( 1 Tbsp) honey

Place all the tahini paste, Rhodes Quality Orange 100 % Fruit Juice Blend and vinegar into a blender.

Add salt and black pepper to taste.

Add honey.

Process for 1-2 minutes until well blended and creamy.

Thin with a little water if desired.

Serve chilled over salad or vegetables.

Grape Juice Salad Dressing

Fruity and sweet salad dressing, ideal for a warm Summer’s day.

INGREDIENTS (Makes 300ml) METHOD
250 ml (1 cup) Rhodes Quality 100% Red Grape Juice

65 ml (¼ cup) red wine vinegar

65 ml (¼ cup) honey

65 ml (¼ cup) olive oil

salt and freshly cracked black pepper

In a small bowl, whisk together Rhodes Quality 100% Red Grape Juice, vinegar, honey and olive oil.

Whisk well.

Season to taste.

Stir before serving.

Tomato Peri Peri Sauce

A perfect dipping sauce to serve on the side of any meat dish.

INGREDIENTS (Makes 2 Cups) METHOD
1 x 415 g can Rhodes Quality Tomatoes Whole Peeled

1 red onion, peeled and chopped

10 garlic cloves, peeled and chopped

200 g (1 cup) bird’s eye chillies, stems removed

1 red peppers, seeded and chopped

30 ml (2 Tbsp) olive oil

45 ml (3 Tbsp) fresh lemon juice

65 ml (¼ cup) red wine vinegar

30 ml (2 Tbsp)  sugar

15 ml (1 Tbsp) paprika

salt and freshly cracked black pepper

Place the Rhodes Quality Tomatoes Whole Peeled into a food processor and add all of the ingredients excluding the salt.

Pulse until all the ingredients are finely chopped.

Transfer the peri peri sauce to a saucepan and simmer over medium heat, stirring occasionally, for 20 minutes or until the sauce is slightly thickened.

Season to taste.

Serve at room temperature as a condiment to braaied meats

Store any leftover sauce in a sealed clean glass container in the refrigerator.

 

Chakalaka Pap and Cheese Roll

A delicious twist to accompany a lazy Sunday lunch or Summertime braai.

INGREDIENTS (Makes 8-10) METHOD

300 g (2 Cups) maize meal

1 lt. (4 Cups) water

1 x 410 g can Rhodes Quality Chakalaka Hot and Spicy

250 ml (125 g) cheddar cheese, grated

salt

 

Bring the water and some salt to the boil in a large saucepan.

Add the maize meal.

Stir with a fork until well blended.

Turn the heat down to very low and simmer covered with a lid for 20 minutes, stirring occasionally.

Remove from the heat.

Line a baking tray with a double layer of plastic wrap, cut larger than the tray on all sides.

Spoon the maize meal onto the tray and spread to all corners, using a wet spoon to even and smooth.

Spoon the Rhodes Quality Chakalaka Hot and Spicy in an even layer over the top leaving a 1-2 cm edge.

Reserve a small handful of cheese and sprinkle the remaining cheese on top of the chakalaka.

Using the plastic wrap to help, roll up the pap roll from the long end side of the tray.

Secure the edges of the plastic together and use the plastic to help shape the roll.

Place the open seam down on a baking tray that has been lined with baking paper and remove the plastic wrap.

Sprinkle the reserved cheese on the top.

Bake in an oven preheated to 180°C for about 15 minutes or until the cheese is melted and the roll is heated through.

Slice and serve.

Red grape, orange and berry slushie

Iced non-dairy fruit juice treat for hot summer days.

INGREDIENTS (Makes 3-4) METHOD
375 ml (1½ cups) Rhodes Quality Red Grape 100% Fruit Juice

375 ml (1½ cups) Rhodes Quality Orange 100% Fruit Juice Blend

500 ml (2 cups) mixed frozen berries

65 ml (¼ cup) boiling water

Pour the Rhodes Quality Red Grape 100% Fruit Juice and Rhodes Quality Orange 100% Fruit Juice Blend into ice cubes trays and freeze overnight. Place half of the Red Grape ice cubes and half of the Orange Juice ice cubes into a blender. Add the mixed berries. Add the boiling water. Pulse until the mixture is thick and slushy. Spoon into glasses and serve.

 

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