CHICKEN

with a

WINTER WARMTH
CHARGRILLED CHICKEN BREASTS
WITH ROBERTSONS COUNTRY GARLIC & HERB SEASONING
Rub chicken breast llets with olive oil and then season with season with ROBERTSONS County Garlic and Herb Seasoning, Atlantic Sea Salt and Freshly Ground Whole Black Peppercorns. Braai until crispy on the Whole Black Peppercorns. Braai until crispy on the Whole Black Peppercorns. Braai until crispy on the Whole Black Peppercorns. Braai until crispy on the outside. Leave to rest and then slice to serve. Serve with a delicious homemade coleslaw. with a delicious homemade coleslaw. with a delicious homemade coleslaw.

SPICY ORANGE CHICKEN

WITH ROBERTSONS ZESTY LEMON PEPPER SEASONING

Season chicken breasts with Season chicken breasts with ROBERTSONS Zesty Lemon Pepper Seasoning, Atlantic Sea Salt, Ginger and Cinnamon. Fry chicken both sides for Ginger and Cinnamon. Fry chicken both sides for 4 minutes. Stir in juice and zest of 1 orange and place over low heat, glazing the chicken until sauce place over low heat, glazing the chicken until sauce place over low heat, glazing the chicken until sauce thickens. Serve with mashed potatoes.

KETTLE BRAAIED CHICKEN

WITH ROBERTSONS BRAAI MIX SEASONING

Rub a whole chicken with a mix of ROBERTSONS Braai Mix Seasoning, Rosemary, Crushed Garlic, Atlantic Mix Seasoning, Rosemary, Crushed Garlic, Atlantic Sea Salt, some olive oil and a few drops of balsamic vinegar. Cook in a kettle braai. Serve with steamed vinegar. Cook in a kettle braai. Serve with steamed vinegar. Cook in a kettle braai. Serve with steamed vinegar. Cook in a kettle braai. Serve with steamed broccoli and creamy mashed potato.

at orter but th lder and sh g may be co d the family gettin r The days op you an ties on ou st their activi shouldnt t. Record track of everyone ou out and ab u can keep yo planner so ur yo and plan ls. family mea

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WINTER SPICE GUIDE

YOUR PERSONALISED ROBERTSONS RECIPE BOOK...

STEP 1:
BE INSPIRED TO SPICE UP YOUR DAILY MEALS WITH OUR MONTHLY RECIPE BOOKLET Place the recipe booklet on your fridge with a magnet so its easy to access and always on hand. During the month prepare the recipes that grab your attention.

STEP 3:
COLLECT YOUR FAVOURITES IN A PERSONALISED ROBERTSONS RECIPE HOLDER To receive your recipe holder: SMS ROBERTSONS, your name and postal address to 33974
SMS cost R1.50

STEP 2:
DECIDE ON YOUR FAVOURITES Tear out your favourite recipes from the booklet

Well send you a complimentary recipe holder to save your favourite recipes Spicing up your family meals couldnt be easier!

LOOK OUT FOR OUR AUGUST BOOKLET WHERE WELL SPICE UP YOUR SOUTH AFRICAN FAVOURITES. UNTIL THEN...

WINTER WARMTH

Its the season for red wine, hearty casseroles, roasts and old fashioned puddings. This winter, why not spice up your favourite comfort food with a unique ROBERTSONS twist... WEEK DAY MEALS 6 The perfect choice for your winter week nights warm, comforting, easy to prepare meals with a twist.
WHATS IN SEASON... SOUPS 8

A hearty winter favourite spiced up three ways!

VEGETABLES

Winter vegetable dishes showcasing roasted butternut.

FRUITS

Winter puddings with delicious red apples. WINTER ENTERTAINING Turn your Sunday lunch into a feast of avours.

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THIS MONTHS SHOPPING LIST AT A GLANCE:

CLASSIC MACARONI CHEESE 500 g macaroni 250 ml cheddar cheese 3 large tomatoes 5 ml ROBERTSONS ORIGANUM Classic White Sauce: 80 ml margarine 80 ml our 1L milk 250 ml cheddar cheese Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 5 ml ROBERTSONS NUTMEG MACARONI WITH A CHILLI, PARSLEY, ONION FLAKES AND CHERRY TOMATO TWIST ROBERTSONS CRUSHED CHILLIES ROBERTSONS PARSLEY ROBERTSONS ONION FLAKES 200 g Cherry tomatoes MACARONI WITH A ROSEMARY, BACON AND GORGONZOLA TWIST ROBERTSONS ROSEMARY 200 g bacon 125 g Gorgonzola cheese CLASSIC MINESTRONE WITH ITALIAN HERBS AND ORIGANUM 60 ml olive oil 2 onions 2 carrots 10 ml ROBERTSONS CRUSHED GARLIC 2 sticks of celery 2 x 400 g tins whole, peeled tomatoes Chicken stock 2 ROBERTSONS BAY LEAVES 10 ml brown sugar 10 ml ROBERTSONS ITALIAN HERBS 10 ml ROBERTSONS ORIGANUM Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 4 courgettes 2 x 400 g tin cannellini beans Packet of baby spinach leaves MINESTRONE WITH A MOROCCAN SPICE TWIST 2 x 400 g tin chickpeas 1 orange 5 ml ROBERTSONS CINNAMON 5 ml ROBERTSONS CUMIN 2.5 ml ROBERTSONS CRUSHED CHILLIES MINESTRONE WITH A SPANISH SPICE TWIST 2 x 400 g tins white beans 3 chorizo sausages 5 ml ROBERTSONS PAPRIKA CINNAMON AND ORANGE ROASTED BUTTERNUT 500 g butternut 30 ml olive oil Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 2 ROBERTSONS CINNAMON STICKS 1 orange piece of ciabatta bread 1 tub of crme frache GINGER AND HONEY ROASTED BUTTERNUT 5 ml ROBERTSONS GINGER 30 ml honey olive oil 100 g sliced almonds Packet of fresh coriander CHILLI AND FETA ROASTED BUTTERNUT WITH FRESH ROCKET 5 ml ROBERTSONS CRUSHED CHILLIES 2 Rounds feta cheese Packet of fresh rocket SPICY CINNAMON AND NUTMEG BAKED APPLES 6 red apples 100 g ginger biscuits 80 g margarine 80 ml brown sugar 5 ml ROBERTSONS CINNAMON 5 ml ROBERTSONS NUTMEG 60 g cake mix Brandy 6 ROBERTSONS CINNAMON STICKS Toffee Sauce: 150 g caramel toffees 60 ml cream 5 ml ROBERTSONS CINNAMON ALLSPICE AND MUESLI BAKED BREAKFAST APPLES 60 ml muesli 45 ml honey 5 ml ROBERTSONS PIMENTO ALLSPICE 1 tub Greek yoghurt CLOVE, WALNUT AND DATE STUFFED APPLE PUDDING 60 g chopped dates and walnuts 5 ml ROBERTSONS CLOVES BASIC MINCE RAGU 30 ml olive oil 2 onions 2 sticks celery 1 carrot 10 ml ROBERTSONS GARLIC FLAKES 500 g beef mince 500 g pork mince Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 500 ml Passata sauce (Store bought Italian tomato sauce) 250 ml red wine 30 ml tomato paste 2,5 ml ROBERTSONS NUTMEG 5 ml ROBERTSONS ORIGANUM 5 ml ROBERTSONS ROSEMARY ENGLISH COTTAGE PIE WITH A CHILLI TWIST 5ml ROBERTSONS CORIANDER 5 ml ROBERTSONS CUMIN 2,5 ml ROBERTSONS CRUSHED CHILLIES 4 medium potatoes 300g cauliower 60 g margarine 125 ml cream Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns ROBERTSONS NUTMEG LASAGNE WITH A TRADITIONAL ITALIAN SWEET BASIL TWIST 5 ml ROBERTSONS SWEET BASIL Classic white sauce (as used for the Macaroni Cheese recipe) 1 Pack of Lasagne sheets 125 ml cheddar cheese HEARTY LAMB CASSEROLE 250 ml cake our 5 ml Robertsons Atlantic Sea Salt 5 ml Robertsons Freshly Ground Whole Black Peppercorns 15 ml ROBERTSONS PAPRIKA 5 ml ROBERTSONS CORIANDER 5 ml ROBERTSONS ROSEMARY 10 ml ROBERTSONS CUMIN 5 ml ROBERTSONS GINGER 8 whole lamb shanks 60 ml olive oil 2 onions 2 celery sticks 2 carrots 5 ml ROBERTSONS CRUSHED GARLIC 2 x 400 g tins whole, peeled tomatoes Chicken stock 15 ml tomato paste 2 ROBERTSONS BAY LEAVES Packet of parsley ORIGANUM, LAMB AND LENTIL MOUSSAKA 5 ml ROBERTSONS ORIGANUM 5 ml ROBERTSONS CINNAMON 1 x 400 g tin cooked lentils 4 aubergines 250 ml Greek yoghurt 1 egg 100 g ricotta cheese Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns SPICY LAMB PIES 1 x 400 g tin butter beans 5 ml ROBERTSONS PAPRIKA 5 ml ROBERTSONS MARJORAM 400 g puff pastry POTATO AND LEEK SOUP INFUSED WITH NUTMEG 90 g margarine 9 large leeks 3 celery sticks 9 medium sized potatoes Chicken stock Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 5 ml ROBERTSONS NUTMEG 1 cup fresh cream Porcini Oil cup dried porcini mushrooms cup olive oil PORK LOIN, STUFFED WITH CARAMELISED ONIONS, APPLE, CINNAMON AND GINGER 60 ml margarine 2 red apples 1 onion 5 ml ROBERTSONS SAGE 5 ml ROBERTSONS CINNAMON 5 ml ROBERTSONS GINGER 5 ml ROBERTSONS CRUSHED GARLIC 1,5 kg pork loin Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 30 ml olive oil 2 sweet potatoes PEAR TARTE TATIN WITH SPICY GINGER 3 pears 100 g margarine 100 g sugar 1 x 400 g roll puff pastry 15 ml ROBERTSONS GINGER 1 tub of crme frache

WEEKDAY

MEALS

This season turn a weekday meal into a feast of avour. Our week day recipes are the perfect choice for winter warm, comforting and easy to prepare classic meals, with a delicious ROBERTSONS twist to spice things up!

FAMILY FAVOURITE
Classic Macaroni with two decadent twists.

IN SEASON

Turn classic Italian minestrone into a feast of avours with a simple ROBERTSONS twist or two. Prepare delicious fruit and vegetables that are in season as they will taste their absolute best.

FAST AND FABULOUS

Classic Italian Mince Ragu. Master the basics then give it a twist for two more delicious family treats.

COOK ONCE, EAT TWICE

A hearty lamb shank casserole to start with. Then two great twists for the family to enjoy even more.

classic macaroni cheese

500 g macaroni, cooked until al dente 250 ml grated cheddar 3 large tomatoes, sliced 5 ml ROBERTSONS ORIGANUM
1 Preheat the oven to 180 C.

CLASSIC WHITE SAUCE: 80 ml margarine 80 ml our 1L warm milk 250 ml grated cheddar

Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 5 ml ROBERTSONS NUTMEG

2 For the classic white sauce; melt the margarine, then add the our. Remove from the heat and stir briskly until it forms a thick paste. 3 Place the saucepan back on a moderate heat. Pour in the hot milk little by little, beating vigorously after each addition, until all the milk has been incorporated. 4 Season with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns and ROBERTSONS NUTMEG.

5 Simmer, whisking constantly until the sauce starts to boil. Boil for one minute and remove from the heat. Add half the cheese and stir until melted. 6 Layer the macaroni and tomatoes in a 2,5 L capacity oven-proof dish. Flavour with ROBERTSONS ORIGANUM between the layers. 7 Pour over the sauce. Top with the remaining cheese and bake for 30 minutes until golden.

WITH A CHILLI, PARSLEY, ONION FLAKES AND CHERRY TOMATO TWIST!

Add a dash each of ROBERTSONS CRUSHED CHILLIIES, PARSLEY and ONION FLAKES to your white sauce. Layer the macaroni with cherry tomatoes, avoured white sauce and cheddar cheese.

WITH A ROSEMARY, BACON AND GORGONZOLA TWIST

For a more decadent version of the classic macaroni cheese, sprinkle ROBERTSONS ROSEMARY between each layer. Replace the tomato with 200 g crispy fried bacon and 125 g Gorgonzola cheese.

classic minestrone with italian herbs and origanum

60 ml olive oil 2 onions, chopped 2 carrots, peeled and sliced 10 ml ROBERTSONS CRUSHED GARLIC 2 sticks of celery, thinly sliced 2 x 400 g tins peeled, whole tomatoes 1,5 L chicken stock 2 ROBERTSONS BAY LEAVES 1 Heat the olive oil in a large saucepan over medium heat. Saut the onions, garlic, celery, and carrots until soft. 2 Add the tinned tomatoes, stock, sugar, ROBERTSONS BAY LEAVES, ITALIAN HERBS and ORIGANUM and simmer for 15 minutes. Season to

10 ml brown sugar 10 ml ROBERTSONS ITALIAN HERBS 10 ml ROBERTSONS ORIGANUM Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 4 courgettes, sliced 2 x 400 g tin cannellini beans Handful of baby spinach leaves taste with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns. 3 Add the courgettes and cannellini beans. Simmer for 15 minutes until the courgettes are soft. Add the spinach leaves just before serving and allow to wilt.

WITH A MOROCCAN SPICE TWIST

Replace the cannellini beans with chickpeas and add the peel of one orange. Then add 5 ml ROBERTSONS CINNAMON, 5 ml ROBERTSONS CUMIN and 2.5 ml ROBERTSONS CRUSHED CHILLIIES CHILLIIES.

WITH A SPANISH SPICE TWIST

Replace the cannellini beans with white beans. Then add 3 sliced chorizo sausages and 5 ml ROBERTSONS PAPRIKA.
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cinnamon and orange roasted butternut

500 g butternut, cut into chunks 30 ml olive oil Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 2 ROBERTSONS CINNAMON STICKS Zest of one orange piece of ciabatta bread, torn into pieces crme frache to serve

1 Preheat the oven to 200 C. Place the butternut on a baking tray, drizzle with olive oil and season with Robertsons Atlantic Sea Salt
and Robertsons Freshly Ground Whole Black Peppercorns. Arrange the ROBERTSONS CINNAMON STICKS in between the butternut.

2 Roast in the oven for approximately 25 minutes until cooked. 3 Add the orange zest and ciabatta. Bake for another approximately 15 minutes until golden. 4 Remove from the oven and serve with dollops of crme frache.

GINGER AND HONEY ROASTED BUTTERNUT

Replace the cinnamon sticks with 5 ml ROBERTSONS GINGER GINGER. Drizzle 30 ml honey over the butternut when adding the olive oil. Sprinkle 100 g sliced almonds over the butternut instead of the ciabatta and orange zest. Serve with a handful of fresh coriander.

CHILLI AND FETA ROASTED BUTTERNUT WITH FRESH ROCKET

Replace the cinnamon sticks with 5 ml ROBERTSONS CRUSHED CHILLIES. Then CHILLIES crumble 2 wheels of feta cheese over the butternut, instead of the ciabatta and orange zest. Serve with a handful of fresh rocket.

spicy cinnamon and nutmeg baked apples

6 red apples, cored 100 g ginger biscuits 80 g margarine, softened 80 ml brown sugar 5 ml ROBERTSONS CINNAMON 5 ml ROBERTSONS NUTMEG 60 g cake mix, soaked in a little brandy 6 ROBERTSONS CINNAMON STICKS TOFFEE SAUCE: 150 g caramel toffees 60 ml cream 5 ml ROBERTSONS CINNAMON 1 Cut off the top third of the apples, keep aside. Use a melon baller to scoop out the esh of the apples, leaving a 1 cm rim. 2 Process the biscuits, margarine, brown sugar, ROBERTSONS CINNAMON and NUTMEG in a food processor. 3 Combine the cake mix with the biscuit mixture and spoon into the apples. 4 Place the apple lids on top and place a cinnamon stick in each lid so that it resembles a stem. 5 Bake for approximately 30 minutes until cooked, depending on the size of the apples. 6 Meanwhile melt the toffees and cream in a small saucepan over moderate heat. Stir to combine and add the ROBERTSONS CINNAMON. 7 Remove the apples from the oven and serve with the toffee sauce.

ALLSPICE AND MUESLI BAKED BREAKFAST APPLES

For a breakfast version of this delicious dessert, follow the main recipe but replace the ginger biscuit stufng with 60 ml muesli. Simply mix the muesli with the melted margarine, 45 ml honey and 5 ml ROBERTSONS PIMENTO ALLSPICE. Spoon the mixture in the apples and follow step 4 and 5 of the main recipe. Serve with thick Greek yoghurt.

CLOVE, WALNUT AND DATE STUFFED APPLE PUDDING

For a delicious twist, follow the main recipe but replace the cake mix with 60 g chopped dates and walnuts. Replace the cinnamon and nutmeg with 5 ml ROBERTSONS CLOVES CLOVES.

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basic mince ragu

Serves 6-8
30 ml olive oil 2 onions, chopped 2 sticks celery, chopped 1 carrot, peeled and grated 10 ml ROBERTSONS GARLIC FLAKES 500 g beef mince 500 g pork mince
Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns

500 ml Passata sauce (Store bought Italian tomato sauce) 250 ml red wine 30 ml tomato paste 2,5 ml ROBERTSONS NUTMEG 5 ml ROBERTSONS ORIGANUM 5 ml ROBERTSONS ROSEMARY

1 Heat the olive oil in a large saucepan. Fry the onion, celery and carrot until soft and translucent. Add the garlic and fry for a minute or two. 2 Brown the meat in the same saucepan. Season with Robertsons Atlantic Sea Salt

and Robertsons Freshly Ground Whole Black Peppercorns. Add the rest of the ingredients.

3 Bring the ragu to the boil, reduce the heat and leave to simmer for aproximately 30 minutes.

english cottage pie with a chilli twist

lasagne with a traditional italian sweet basil twist

1 Preheat the oven to 180 C. Prepare the basic mince ragu and add 5 ml ROBERTSONS CORIANDER, 5 ml ROBERTSONS CUMIN and 2,5 ml ROBERTSONS CRUSHED CHILLIES. 2 Peel, cube and cook 4 medium potatoes and 300 g cauliower orets until soft. 3 Mash the potatoes and cauliower together and add 60 g margarine and 125 ml cream. Season with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns and ROBERTSONS NUTMEG. 4 Divide the beef ragu in six ovenproof bowls. Top with the mash and bake in the oven for 20 minutes. Serves 6.

1 Preheat the oven to 200 C. Prepare the basic mince ragu and add 5 ml ROBERTSONS SWEET BASIL. 2 Prepare a classic white sauce (as used for the Macaroni Cheese recipe on page 7) 3 Layer the classic white sauce, ragu and lasagne sheets in a 2 L capacity ovenproof dish. 4 Sprinkle 125 ml grated cheddar cheese on top. Bake for 40 minutes until golden brown. Serves 6.
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hearty lamb casserole

Serves 4 + leftovers for another meal

250 ml cake our 5 ml Robertsons Atlantic Sea Salt 5 ml Robertsons Freshly Ground Whole Black Peppercorns 15 ml ROBERTSONS PAPRIKA 5 ml ROBERTSONS CORIANDER 5 ml ROBERTSONS ROSEMARY 10 ml ROBERTSONS CUMIN 5 ml ROBERTSONS GINGER 8 whole lamb shanks 1 Mix half of the Robertsons Atlantic Sea Salt, Freshly Ground Whole Black Peppercorns, ROBERTSONS PAPRIKA, CORIANDER, ROSEMARY, CUMIN and GINGER with the our. Dust the shanks with the seasoned our. 2 Heat the olive oil in a large saucepan. Shake off the excess our and brown the meat in the olive oil. 3 Lower the heat. Add the remainder of the ROBERTSONS spices, 60 ml olive oil 2 onions, chopped 2 celery sticks, chopped 2 carrots, peeled and chopped 5 ml ROBERTSONS CRUSHED GARLIC 2 x 400 g tins whole, peeled tomatoes 500 ml chicken stock 15 ml tomato paste 2 ROBERTSONS BAY LEAVES Handful of chopped parsley onion, celery, carrot and ROBERTSONS CRUSHED GARLIC and then saut until the vegetables are soft and lightly browned. 4 Add the tomatoes, stock, tomato paste and ROBERTSONS BAY LEAVES. Cook the stew for 1 hours until the meat is soft. 5 Remove the shanks and reduce the sauce for approximately 15 minutes until thickened or use 15 ml corn our to thicken it to your liking.

origanum, lamb and lentil moussaka

spicy lamb pies

1 Preheat the oven to 180 C. Remove the meat from at least two leftover lamb shanks. 2 Add 5 ml ROBERTSONS ORIGANUM, 5 ml ROBERTSONS CINNAMON, 375 ml of the leftover lamb casserole sauce. Add a 400 g tin of cooked lentils, drained, to the sauce. 3 Layer the meat and slices of grilled aubergine in a 2 L capacity ovenproof dish. 4 Mix 250 ml Greek yoghurt, 1 egg and 100 g ricotta cheese. Season with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns. 5 Pour the yoghurt mixture over the top of the meat and aubergines. Bake for 25 minutes until golden. Serves 6.

1 Mix 250 ml of the lamb casserole sauce with a 400 g tin of butter beans, 5 ml ROBERTSONS PAPRIKA and 5 ml ROBERTSONS MARJORAM. 2 Divide the bean mixture between two 250 ml capacity ovenproof dishes. Place a lamb shank in each dish. 3 Roll out 400 g piece of puff pastry. Cut out 2 circles large enough to t over the dish. Make a hole in the middle of the pastry for the bone. 4 Brush with egg wash and bake for 25 minutes until golden brown. Serves 2. 14

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WINTER

ENTERTAINING

Spice up Sunday lunch with our delicious three course winter menu. The perfect choice for a cold winters day.

STARTER

Potato and leek soup infused with nutmeg.

MAIN

Slow roasted pork loin, stuffed with caramelised onions, apple, cinnamon and ginger.

DESSERT

Pear tarte Tatin with spicy ginger and crme frache.

potato and leek soup infused with nutmeg

Preparation Time 20 minutes Cooking Time 20 minutes Serves 6

90 g margarine 9 large leeks, washed and chopped 3 celery sticks, chopped 9 medium sized potatoes, peeled and quartered 2,5 L good quality chicken stock

Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns

5 ml ROBERTSONS NUTMEG 1 cup fresh cream PORCINI OIL cup dried porcini mushrooms cup olive oil

1 Melt the margarine in a large saucepan. Saut the leeks until soft. 2 Add the celery, potatoes and stock. 3 Bring to the boil, then reduce the heat and simmer until the potatoes are soft. Season with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns and ROBERTSONS NUTMEG. 4 Using an electric blender, blend the soup until smooth. Remove from the heat and add the cream. 5 In the meantime, prepare the Porcini Oil. Place the mushrooms and olive oil in a small saucepan over low heat and heat through for 5 minutes. Remove from the heat and allow to cool. Process until smooth (there will be porcini grains). 6 Divide the soup into six bowls and drizzle the oil on top.
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pork loin, stuffed with caramelised onions, apple, cinnamon and ginger
Preparation Time 20 minutes Cooking Time 25 minutes for the lling, 1 hours for the pork Serves 6

60 ml margarine 2 red apples, cored and thickly sliced 1 onion, thickly sliced 5 ml ROBERTSONS SAGE 5 ml ROBERTSONS CINNAMON 5 ml ROBERTSONS GINGER

5 ml ROBERTSONS CRUSHED GARLIC 1,5 kg pork loin, scored Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns 30 ml olive oil 2 sweet potatoes, sliced

1 Preheat the oven to 200 C. 2 Fry the apples and onions in the margarine over moderate heat until brown and caramelised. 3 Add the ROBERTSONS SAGE, CINNAMON, GINGER and CRUSHED GARLIC. 4 Season the pork with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Whole Black Peppercorns. Spoon the apple mixture onto the pork loin. 5 Roll the pork loin and secure with kitchen string. Rub with Robertsons Atlantic Sea Salt and drizzle with olive oil. 6 Bake for 1 hours until the skin is crisp and golden brown. 7 Add the sweet potatoes halfway through the cooking process.

3 pears, peeled, cored and halved 100 g margarine 100 g sugar 1 x 400 g roll puff pastry 15 ml ROBERTSONS GINGER crme frache to serve 1 Preheat the oven to 200 C. 2 Melt the margarine, sugar and ROBERTSONS GINGER over a low heat in a large ovenproof pan, until it starts to caramelise. 3 Arrange the pears in a circle in the caramel sauce. 4 Roughly cut a circle out of the puff pastry. Remove the pan from the heat and place the pastry over the pears, tucking the sides in between the pan and the pears. 5 Bake for 20 minutes until the pastry is puffy and golden. 6 Turn the tart out onto a plate and serve with a dollop of crme frache.

pear tarte tatin with spicy ginger

Preparation Time 15 minutes Cooking Time 20 minutes Makes 1 large tart

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