Summer is here and that means more time outdoors with family and friends, lazy Sunday walks and delicious picnics in the park, a local waterfall (there’s Giba Gorge, Everton and more) or at the beach.
If you’re out of ideas of what food to pack, Rhodes Quality has you covered with convenient, easy-to-make and wholesome goodness that is sure to put an end to the cries of ‘oh no not another tuna sandwich.’ Their delicious new range of 100 per cent fruit juices (think Mediterranean Medley, Orange & Passionfruit and Apple and Cherry), yummy canned fruits and classic crunchy salad toppers make perfect pairings for any summer occasions (including our fave … dessert). They are especially delicious when used to make these quick and tasty treats for your picnic basket …
From a gherkin cheese ball to crispy chicken and avo wraps or Hawaiian pizza pancakes, jam filled shortbread cookies or a chickpea trail mix, you’ll find all the recipes on our website (link in bio click on the link below)
Gherkin cheese ball
(Serves 8)
Ingredients: 130g (± 8 whole) Rhodes Quality Sweet & Sour Whole Gherkins, chopped; 250g (1 tub) plain cream cheese; 80ml (⅓ cup) sour cream; 250g (1 cup) grated cheddar cheese; 2.5ml (½ tsp) garlic powder; 45ml (3 Tbsp) flat leaf parsley, chopped; salt and freshly cracked black pepper; 100 g (1 cup) pecan nuts, chopped; crackers or bread to serve
Method: Place the cream cheese and sour cream in a large bowl and mix until smooth. Stir in the sour cream, cheddar and garlic powder until evenly mixed. Add the Rhodes Quality Sweet & Sour Whole Gherkins and the parsley and stir to mix. Season to taste. Chill the mixture for 30 minutes. Spoon the mixture onto a sheet of plastic wrap and use the plastic wrap to shape the mixture into a ball. Roll the ball in the chopped nuts. Serve with crackers or fresh baguette.
To prepare for a picnic: Roll the mixture into individual small balls.
Crispy chicken and beetroot wrap
(Serves 4)
Ingredients: 250ml (1 cup) Rhodes Quality Sliced Beetroot in Vinegar, drained; 250ml (1 cup) Hinds Southern Coating Original; 400g chicken breast fillets, sliced into even strips; 125ml (½ C) all-purpose flour; 2 eggs, beaten; oil for frying; 4 wraps; 500ml (2 cups) mixed salad greens, washed; lemon wedges and mayonnaise to serve (optional)
Method: Toss the chicken strips in the flour and shake off any excess. Dip the chicken strips in the egg and then toss in the Hinds Southern Coating until evenly coated. Deep fry in hot oil until golden and crispy. Drain on a paper towel to remove excess oil. Heat the wraps. Top with lettuce. Top each wrap with a serving of Rhodes Quality Sliced Beetroot in Vinegar. Divide the chicken between the wraps. Top with mayonnaise if using.
Chickpea trail mix
(Makes 5 cups)
Ingredients: 1 x 410g can Rhodes Quality Chickpeas; 15ml (1 Tbsp) brown sugar; 15 ml (1 Tbsp) ground cinnamon; 250ml (1 cup) pumpkin seeds; 100g (1 cup) walnuts, toasted; 125ml (½ cup) sunflower seeds; 125ml (½ cup) chocolate chips; 500ml (2 cups) popcorn
Method: Drain and rinse the Rhodes Quality Chickpeas. Lay the chickpeas out in a single layer on a clean dish towel. Pat as dry as possible and leave to air dry for a further 30 minutes. Place the chickpeas on a baking sheet that has been lined with baking paper. Roast in an oven that has been preheated to 180°C for 10 minutes. Mix together the brown sugar and the cinnamon. Remove the chickpeas from the oven and toss in the cinnamon sugar. Return to the oven and roast for a further 15 minutes or until golden. Turn off the oven and leave the chickpeas to cool and crisp. Toss the cooled chickpeas with the remaining ingredients. Store the trail mix in an airtight container.
Hawaiian pizza pancakes
(Makes 12)
Ingredients: 1 x 50g sachet Rhodes Quality Tomato Paste; 1 x 440g can Rhodes Quality Pineapple Pieces in Light Syrup, drained; 250g (2 cups) self-raising flour; 1ml (¼ tsp) salt; 300ml (1 cup +3 Tbsp); milk; 1 egg; 150g ham, chopped; sunflower oil for frying
Method: Sift the flour and salt into a large bowl. Whisk together the Rhodes Quality Tomato Paste, milk and the egg. Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter. Stir in the Rhodes Quality Pineapple Pieces and the ham. Allow the batter to stand for 10 minutes. Heat a little oil in a non-stick frying pan over medium heat. Use a 65 ml measuring cup to scoop the batter onto a non-stick pan and shape quickly into rounds. Fry only two pancakes at a time. Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter. Cool, portion and freeze for later use.
Details: www.rhodesquality.co.za or follow @rhodesquality #GoWithGoodness for more summer inspiration.
