The Pongola Cold chef recommends the following delicious recipes.

All the main ingredients are part of the Pongola Cold product list.

Granadilla Mousse
Serves 8
A fruity cool dessert mousse. Serve icy cool in champagne glasses for a stylish and velvety summer dessert.
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  1. 2 x 115 g cans of granadilla pulp
  2. 100 g white chocolate, melted
  3. 16 Bakers Boudoir Biscuits
  4. 10 g sachet (15 ml) powdered gelatine
  5. 6 eggs, separated
  6. 200 ml castor sugar
  7. 5 ml grated lemon rind
  8. 30 ml lemon juice
  9. 250 ml cream
  1. Scoop at least 15 ml pips out of the granadilla pulp and add them to the melted white chocolate. Set the remaining pulp and pips aside. Now, dip each Bakers Boudoir Biscuit into the ‘spotty’ white chocolate, leaving one end of the biscuit clean.
  2. Place them on a baking sheet to set. Cover the gelatine with a little cold water and set aside to sponge. Place the egg yolks in a glass or steel bowl and add the reserved granadilla pulp, 125 ml of the castor sugar, lemon rind and lemon juice.
  3. Place the bowl over a pot of water simmering on medium heat and beat continuously until the mixture is hot, thick and creamy. Remove from heat, transfer to a clean mixing bowl and stir in the sponged gelatine. Set aside to cool.
  4. To complete, beat the cream until stiff and fold it into the cooled egg mixture. Beat the egg whites into soft peaks and add the remaining sugar gradually while continuing to beat until the mixture is thick and glossy.
  5. Lightly fold it into the mousse mixture and then spoon into 8 Martini-style glasses. Place in the fridge to firm for about 4 hours before serving with the chocolate-dipped biscuits perching on the glass rims.
  6. PS: The chocolate- granadilla-dipped biscuits add a crunch as well as a professional Bakers flair.
Pongola Cold Storage
Chocolate Peanut Butter Samoosa
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  1. Samoosa Pastry Sheets thawed
  2. choco chips 1/2cup (or your favorite brand, galaxy, milk, white)
  3. peanut butter 1/2 cup
  4. oil to fry (not required if your baking)
  1. First microwave the choco chips till it melts.. if doing it on a stove top, make sure you melt these chips stirring avoiding getting burnt.
  2. Mix peanut butter to this melted chocolate ganache. This will serve as a filling to our samoosas.
  3. Thaw the wraps, cut it into 2" rectangular strips.
  4. Place a tbsp of filling and roll it gently to resemble a samoosa.
  5. Make sure you wrap them well as you don’t want any leakage.
  6. Deep fry or bake these samoosas and serve with ice cream.
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Smoked Kipper Kedgeree
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  1. Knob of butter
  2. 1 tbsp olive oil
  3. 350g pack ready-cooked pilau rice (or any long grain rice)
  4. 1 tbsp creamy horseradish sauce
  5. 30g frozen peas
  6. 2-3 spring onions
  7. 2 smoked kippers
  8. 2 large eggs
  9. Handful fresh flatleaf parsley leaves
  10. Lemon wedges
  1. Melt a knob of butter and 1 tbsp olive oil in a large frying pan, add 350g pack ready-cooked pilau rice and cook for 2 minutes. Stir through 1 tbsp creamy horseradish sauce, 30g frozen peas and 2-3 spring onions, sliced.
  2. Cook for 2 minutes to warm through. Microwave 2 smoked kippers according to pack instructions, then skin and thickly flake, removing any large bones, and fold through the rice.
  3. Meanwhile, bring a small pan of water to the boil and cook 2 large eggs for 7 minutes, then peel, cut into quarters and stir through the rice.
  4. Top with a small handful fresh flatleaf parsley leaves, roughly chopped, and garnish with some lemon wedges to squeeze over.
  5. Serve on a bed of rice, with a dollop of sour cream and snipped parsley and freshly ground black pepper.
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Smokey chilli ostrich goulash
Serves 4
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  1. 400g ostrich goulash (1 or 2 bite size morsels, add 1 tsp ground ginger and garlic, few grinds of smoked salt and 1/2 tsp smoked sweet/mild (or hot) paprika, mix and set aside)
  2. 1/2 medium onion, chopped finely
  3. 1/2 green, red and yellow medium sized peppers, chopped into 1cm cubes
  4. 1 medium red chilli, finely chopped
  5. 3 large cloves garlic, finely chopped
  6. small handful fresh oregano, chopped roughly
  7. 2 tsp smoked sweet/mild paprika (1 tsp if you’re using the hot variety)
  8. 1 x can plum tomatoes
  9. 1 tbsp tomato paste
  10. 3/4 cup warm water with 1 tbsp vegetable or beef liquid stock, mixed
  11. small handful sundried tomatoes, chopped roughly
  12. 2 tbsp Marsala wine (optional)
  13. zest 1 lemon (optional)
  14. 1 tsp sugar
  15. 2 tsp olive oil
  16. smoked salt, to taste
  17. sour cream and chopped parsley to serve
  1. Pre-heat oven to 180 degrees Celsius.
  2. In a small pot (preferably a casserole that can be used in oven as well), add the oil and fry onions on medium heat for 4 minutes or until softened. Add chopped chilli and garlic and stir for a few seconds. Add ostrich. Turn up the heat to brown slightly.
  3. Add tinned tomato, tomato paste, marsala, water, stock and smoked paprika (if you add the paprika earlier with the onions, it may burn and become slightly bitter). Cook for a further 5 minutes, stirring gently to mix.
  4. Add oregano, lemon zest and sugar. Test seasoning and add more smoked salt, according to taste.
  5. Add peppers and sundried tomatoes and mix well. Remove from heat.
  6. Cover the pot tightly with heavy duty foil, make a little gash in the centre with a sharp knife and transfer to oven. Don’t cover with the lid. Allow to cook for 1 hour and 15 minutes.
  7. Serve on a bed of rice, with a dollop of sour cream and snipped parsley and freshly ground black pepper.
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Glazed Christmas Gammon
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  1. 2kg Gammon
  2. Court-Bouillon
  3. About 3.5 litres Water (enough water to cover the Gammon)
  4. 5 Freshly picked Bay leaves (alternatively use one or two dried Bay leaves)
  5. 1 Onion
  6. 1 Carrot
  7. 1 Leek Stalk
  8. 2 Celery Stalks
  9. 2 sprigs Rosemary
  10. 10 ml Whole Black Pepper corns
  11. Glaze
  12. 50 g Butter
  13. 100 g Treacle Brown Sugar
  14. 30 ml Dijon Mustard
  15. 1 small tin Pineapple Rings
  16. 1 small box Red Cherries
  17. Whole Cloves
  18. Toothpicks
  1. A pickled or smoked hind quarter or shoulder of pork, commonly known as Christmas Ham (Gammon), can be boiled or baked. The final touch is to stud the gammon with cloves, and garnish with pineapple rings and cherries. Oh so pretty!
  2. Method: Put the gammon into a large pot with water to cover
  3. Chop the onion, carrot, leek and celery. Add to the liquid above together with the rosemary and pepper to form a Court-Bouillon (A spiced aromatic liquor or stock used for cooking meats in. Food cooked in this liquid absorbs the flavours of the ingredients).
  4. Bring to the boil and reduce to a simmer (on average for every 500g of gammon I suggest to simmer for about 20 minutes)
  5. Once cooked remove outer skin and score (with a knife cut fat to form shallow incisions which could result in shapes; for instance: triangles)
  6. Glaze. Melt the butter and add treacle sugar and Dijon mustard
  7. Using toothpicks place pineapple and cherries into the gammon. Finish with cloves and top with treacle butter mixture
  8. Place in the oven at 180 °C for 80 minutes or until beautifully glazed (once again 20 minutes for every 500g of Gammon on average). Baste (a term meaning to lightly moisten meat while in the oven to prevent the outer surface from drying out) often.
  9. Allow to cool and serve
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Turkey Stuffing
A rich, pungent and textured stuffing completes and complements roast turkey. I promise, your guests will be back next year! Yields: just over 3 cups or about 1.120 kg
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  1. 160 g Onion
  2. 295 g Bacon
  3. 500 g Pork Sausages
  4. 250 g cleaned Chicken Livers
  5. 35 g Pistachio Nuts (or any other Nut of choice. I like the green colour of the Pistachio Nuts which adds interest)
  6. 3 Eggs
  7. 6 T Brandy
  8. Salt and Pepper
  9. ½ t Nutmeg
  10. 125 g Breadcrumbs
  1. Sauté chopped onion and bacon and set aside
  2. Bring a small pot of water to the boil. Lightly poach livers in water and set aside
  3. Squeeze the pork mince out of the sausages
  4. Roast and roughly chop the pistachio nuts
  5. Mix all the above ingredients together
  6. You are now ready to stuff the turkey – under the skin and inside the turkey's cavity
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Brandy Sauce
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  1. 40 g Butter
  2. 20 g all purpose Flour
  3. 60 g Caster Sugar
  4. 30 ml Golden Syrup
  5. 150 ml Milk
  6. 150 ml Cream
  7. 60 ml Brandy
  1. Christmas pudding is a must. Make it… buy it… but ensure it’s on your menu. A simple, silky-textured brandy sauce will add zing to your rich dessert. Yields: 350 ml
  2. Melt butter in a sauce pan on a low heat
  3. Add flour slowly to ensure no lumps form and cook for one minute
  4. Add caster sugar and syrup to the above mixture and stir continuously
  5. Add milk and cream and cook the mixture until the correct consistency is reached. Set aside
  6. Just before serving add Brandy
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Prawn Skewers with Walnut Pesto
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  1. 12-16 large, raw, unpeeled prawns
  2. 50g or 1/2 cup walnut pieces
  3. 60ml or 4 tbsp chopped fresh flat leaf parsley
  4. 60ml or 4 tbsp chopped fresh basil
  5. 2 garlic cloves, chopped
  6. 45ml or 3tbsp freshly grated Parmesan cheese
  7. 30ml or 2 tbsp extra virgin olive oil
  8. 30ml or 2 tbsp walnut oil
  9. salt and freshly ground black pepper
  1. Peel the prawns, leaving the tail and place them in a large mixing bowl.
  2. To make the pesto, place the walnuts, parsley, basil, garlic, cheese and oils in a food processor and process until finely chopped. Season to taste.
  3. Add half the pesto to the prawns, toss them well. Cover and chill in refrigerator for a minimum of 1 hour.
  4. They can also be left overnight.
  5. Thread the prawns on to skewers and cook them on hot braai for 3-4 minutes, turning once.
  6. Serve with the remaining pesto and a green salad.
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Baked Fish and Tomato
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  1. 10 Pieces Skinned White Fish Fillet (150g each)
  2. Olive oil as required
  3. Salt & Pepper as required
  4. 300g Onions
  5. 15ml Garlic
  6. 850g Knorr Tomato Pronto
  7. 1ml Salt
  8. 15ml Sugar
  9. 20ml Tomato Paste
  10. 125ml White Wine
  11. 150ml Fresh Basil
  12. 250ml Cream
  13. 20ml Maizena
  14. Grated Parmesan Cheese
  1. Brush the fillets lightly with oil, place in a baking dish, season and bake at 180ºC until cooked.
  2. Sauce
  3. Heat an extra 30ml olive oil in a frying pan, lightly sauté the onion and garlic, add the tomatoes, salt, sugar, tomato paste, wine and parsley.
  4. Simmer over a low heat for 20 minutes, stirring occasionally,
  5. Remove from the heat, then add the basil, cream and maizena. Puree in a blender.
  6. Pour sauce over the fish, sprinkle with parmesan and return to the oven until bubbling and the cheese has melted.
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Jam Filled Butter Cookies
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  1. 3/4 cup butter, softened
  2. 1/2 cup white sugar
  3. 2 egg yolks
  4. 1 3/4 cups all-purpose flour
  5. 1/2 cup fruit preserves, any flavour (Ex. Strawberry / Apricot Jam)
  1. Preheat the oven to 190 degrees C
  2. In a medium bowl, cream together the butter, white sugar and egg yolks.
  3. Mix in flour a little bit at a time until a soft dough forms.
  4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
  5. Place balls 2 inches apart onto ungreased cookie sheets.
  6. Use your finger or an instrument of similar size to make a well in the centre of each cookie.
  7. Fill the hole with 1/2 teaspoon of preserves.
  8. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
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Cornish Hens Oregano
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  1. 4 Cornish hens (about 1 each) thawed, if frozen
  2. 1 Tbs. olive oil
  3. Salt and black pepper
Oregano Stuffing
  1. 1/4 cup butter or margarine
  2. 1/4 cup finely chopped onion
  3. 1/4 cup finely chopped celery
  4. 2 cups 1/2-inch white bread cubes
  5. 1/2 tsp. dried oregano leaves
  6. 1/4 tsp. celelry salt
  7. Dash black pepper
  8. 1 Tbs. water
  9. Sauce: 1/2 cup water 2 Tbs. butter or margarine Salt and black pepper to taste
  1. Remove bags of livers and neck from hens, Wash and pat dry, Rub skins with oil.
  2. Season inside and out with salt, black pepper and oregano. Set aside.
  3. Make stuffing by heating butter in saucepan until bubbly.
  4. Add onion and celery. Cook 1 minute.
  5. Stir in bread cubes, oregano, celery salt, black pepper and water.
  6. Loosely stuff each hen with 1/4 of the stuffing.
  7. Place stuffed hens in a roasting pan.
  8. Roast at 450 degrees for 20 minutes.
  9. Reduce heat to 350 degrees. Roast 30 to 40 minutes longer or until juices run clear when thigh joint is pierced.
  10. Arrange hens on warm serving platter.
  11. To make sauce, skim off excess fat. Transfer juices to saucepan.
  12. Add water and butter. Simmer 2 minutes.
  13. Season to taste
  14. Serve hot in a small sauce boat with hens.
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Peppered Mackerel Fish Cakes
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  1. 300g cold mashed potatoes
  2. 66 spring onions, thinly sliced
  3. 1 tbsp horseradish sauce
  4. 250g peppered mackerel fillets, skinned and flaked
  5. 2 tbsp plain flour
  6. 1 egg, beaten
  7. 85g dried breadcrumbs
  8. Sunflower oil, for frying (optional)
  9. Salad and lemon wedges, to serve
  1. In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes.
  2. Roll the fish cakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs.
  3. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
  4. Gently grill or shallow-fry the fish cakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
  1. Making your own dried breadcrumbs
  2. Whizz stale or end crusts of white bread in a food processor. Line a baking sheet with kitchen paper, spread out the crumbs and leave for 24 hours or until completely dry. Store in an airtight container for 1 month. For flavoured breadcrumbs, add a pinch of spices or herbs, such as paprika or thyme, to the processor.
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Ostrich Curry
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  1. 1 kg KLEIN KAROO Ostrich Steak or Goulash
  2. 2 tablespoons oil
  3. 2 onions, finely chopped
  4. 2 cloves garlic, crushed
  5. 2 small green chillies, finely chopped
  6. 5 cm piece ginger, grated
  7. 1½ teaspoons turmeric
  8. 2 teaspoons ground cumin
  9. 3 teaspoons ground coriander
  10. ½ –1 teaspoon chilli powder
  11. 1 –1½ teaspoons salt
  12. 425 g can crushed tomatoes
  13. 125 ml coconut cream
  1. Cut the meat into cubes. Heat the oil in a large heavy – based frying pan (with lid).
  2. Add the onion and cook, stirring frequently, over medium high heat for 10 minutes until golden brown.
  3. Add the garlic, chillies and ginger and stir for a further 2 minutes, taking care not to burn it.
  4. Mix together the turmeric, cumin, coriander and chilli powder in a small bowl. Stir to a smooth paste with 2 tablespoons water and add to the frying pan. Stir constantly for 2 minutes, taking care not to burn it.
  5. Add the meat a handful at a time, stirring well to coat with spices. It is important to make sure that all the meat is well coated and browned.
  6. Add salt to taste and stir in the undrained tomatoes. Bring to the boil, cover and reduce the heat to low.
  7. Simmer for 45 – 60 minutes until the ostrich is tender.
  8. Stir in the coconut cream 30 minutes before the end of the cooking time
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Bacon, Roasted Red Peppers & Cheese Crumble
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  1. 500g Maggi Mash
  2. 2.5l Boiling Water
  3. 2 Eggs
  4. 20ml Oil
  5. 80g Bacon, Chopped
  6. 40g Shallots, chopped
  7. 160g Red peppers, chopped
  8. 20g Chopped Parsley
  9. Black pepper to taste
  10. 150g Grated tasty cheese
  1. Make up Maggi Mash with boiling water according to directions on the box. Beat in eggs.
  2. Heat oil in pan, add bacon, shallots and red peppers. Cook until soft.
  3. Add to potato with parsley and black pepper.
  4. Sppon potato mixture into 26cm x 32cm baking pan and top with cheese.
  5. Bake in 200C oven for 30 minutes until golden brown.
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Calmari in tomato sauce
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  1. 1.5kg frozen calamari rings
  2. 2 tablespoons olive oil
  3. 1 large carrot, diced
  4. 2 shallots, chopped
  5. 1 onion,
  6. 1 garlic clove,chopped
  7. 1 can diced tomatoes
  8. 1/2 cup dry white wine
  9. 1 tablespoon concentrated tomato puree
  10. 1 bouquet garni
  11. pinch (or two) of dried cayenne pepper
  12. salt and freshly ground pepper
  1. Defrost the calamari rings, then rinse with cold water and dry them with paper towel.
  2. Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.
  3. Add the squid and saute for 3 minutes, stirring frequently.
  4. Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.
  5. Serve hot on plain white rice.
  6. Makes 4 to 6 servings.
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Haddock and Potato Pie
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  1. 1kg Haddock
  2. 5 Boiled eggs, quartered
  3. 150g Baby spinach leaves
  4. 100g Cheese sauce
  5. 500ml Milk
  6. 30g English Mustard
  7. 340g Maggi Mash
  8. 1.7l Boiling Water
  1. Poach fish in simmering milk until just cooked.
  2. Drain and flake fish.
  3. Place fish into 26cm x 32cm baking pan.
  4. Place eggs and spinach over fish.
  5. Use cheese sauce, stir in English mustard and baby spinach leaves at last minute.
  6. Spoon sauce evenly over the eggs and spinach.
  7. Make up Maggi Mash with boiling water according to directions on the box.
  8. Spoon evenly over cheese sauce
  9. Sprinkle with paprika, bake in 200C oven for 20 minutes until heated through.
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Preparing ostrich fillet or steak
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  1. Ostrich Steak
  1. Open the vacuum – sealed KLEIN KAROO choice ostrich meat packet and leave to stand for 5 minutes.
  2. Separate individual cuts. Baste with olive oil. Heat heavy – based or griddle pan until very hot. If braaiing, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides.
  3. Once the meat is sealed, sprinkle with seasoning. Turn meat twice on each side until done as preferred. Remove from heat. Baste with olive oil. Cover and leave to rest for 3 – 4 minutes before serving.
  4. The low fat content of ostrich may result in a slightly drier meat. Don’t confuse this with toughness and remember salt and seasoning draws moisture – so be sure to season after sealing the meat. Ostrich should be cooked at the highest possible temperature for the shortest possible time. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. If overcooked (well done), ostrich meat will become dry.
  5. Enjoy the taste!
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Ostrich Kebabs With Peanut Sauce
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Ingredients (Kebabs)
  1. 500 g KLEIN KAROO Ostrich Fillet/Steak
  2. 300 g small brown mushrooms
  3. pieces of green and red peppers
  4. 150 ml coconut milk
  5. 50 ml beef stock
  6. 30 ml chopped fresh coriander
  7. 30 ml brown sugar
  8. 20 ml red curry paste (Thai)
  9. 50 ml fish sauce (Thai)
  10. 20 ml oil
  11. 5 ml lightly crushed coriander seeds
Ingredients (Peanut Sauce)
  1. 10 ml oil
  2. 1 small onion, finely chopped
  3. 1 clove garlic, crushed
  4. 2 ml ground cumin
  5. 3 ml curry paste (Thai)
  6. 50 ml peanut butter
  7. 150 ml coconut milk
  8. 15 ml brown sugar
  9. 10 ml lemon juice
  10. 10 ml fish sauce
  11. 30 ml chopped roasted peanuts
  12. About 100 ml chicken stock
Ingredients (Mealie Pap Deluxe)
  1. 500 ml water
  2. 500 ml milk
  3. 500 ml mealie meal
  4. 2 eggs, beaten
  5. 30 ml butter
  6. 1 – 2 cloves garlic, crushed
  7. salt and black pepper
  8. 1 x 410 g can corn kernels, drained
  9. 250 ml grated cheddar cheese
Method (Kebabs)
  1. Place the cubed ostrich meat, wiped mushrooms and chopped peppers in a marinade dish.
  2. Combine the remaining ingredients and pour over the meat. Marinate for 2 – 3 hours.
  3. Now thread meat, mushrooms and peppers alternately onto skewers. Grill over glowing coals for ± 5 minutes – the meat should be medium rare.
  4. The Ostrich Satay goes well with the delicious Peanut Sauce and a helping Mealie Pap Deluxe.
Method (Peanut Sauce)
  1. Heat oil. Add onion and garlic, sauté lightly.
  2. Add cumin and curry pastes and cook for about 30 seconds.
  3. Stir in peanut butter, coconut milk and brown sugar.
  4. Bring to the boil and simmer for 3 minutes.
  5. Add lemon juice, fish sauce and peanuts.
  6. Bring back to the boil and dilute with stock to a pouring consistency.
  7. Make plenty of this - guests eat whatever remains with a teaspoon.
  8. Method (Mealie Pap Deluxe)
  9. Bring water, milk and mealie meal to the boil, stirring constantly until thick.
  10. Lower the heat and add remaining ingredients, except the cheese, and leave to simmer for 1 hour with the lid on.
  11. Add the cheese and leave for a further 10 minutes.
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Butterflied Prawns in Chilli Chocolate
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  1. 1kg (26/30) raw prawns, in the shell
  2. 15 ml (1 tbsp) seasoned flour
  3. 15 ml (1 tbsp) dry sherry
  4. juice of 1 large orange 15 g unsweetened dark chocolate, chopped
  5. 30 ml (2 tbsp) olive oil
  6. 2 garlic cloves, finely chopped
  7. 2.5 cm piece fresh root ginger, finely chopped
  8. 1 small red chilli, seeded and chopped
  9. salt and freshly ground black pepper
  1. 1. Peel the prawns, leaving just the tail sections intact. Make a shallow cut down the back of each prawn and carefully pull out and discard the dark intestinal tract. Turn over the prawns so that the undersides are uppermost, then carefully split them open from tail to top, using a small sharp knife, cutting almost, but not quite, through to the back.
  2. 2. Press the prawns down firmly to flatten them out. Coat with the seasoned flour and set aside.
  3. 3. Gently heat the sherry and Clementine or orange juice in a small saucepan. When warm, remove from the heat and stir in the chopped chocolate until melted.
  4. 4. Heat the olive oil in a frying pan. Fry the garlic, ginger and chilli over a moderate heat for 2 minutes until golden. Remove with a slotted spoon and reserve. Add the prawns, cut-side down, to the pan; cook for 2 - 3 minutes until golden brown with pink edges. Turn and cook for a further 2 minutes.
  5. 5. Return the garlic mixture to the pan and pour over the chocolate sauce. Cook for 1 minute, turning the prawns to coat them in the glossy sauce. Season to taste and serve hot.
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  1. 4 tbsp (60 ml) olive oil
  2. 4 - 6 chicken drumsticks, skinned
  3. 1 garlic clove, skinned and crushed
  4. 1 onion, skinned and chopped
  5. 225 g tomatoes, cut into wedges
  6. 1 red pepper, cored, seeded and diced
  7. 1 green pepper, cored, seeded and diced
  8. 100 g frozen peas
  9. 2 tsp (10 ml) ground turmeric
  10. 450 g brown rice
  11. 1.2 litres chicken stock
  12. 600 ml mussels
  13. 100 g peeled cooked prawns
  14. 50 g flaked almonds, toasted
  15. salt and pepper, to taste
  16. lemon wedge, parsley sprig and unpeeled prawns, to garnish
  1. 1. Heat the oil in a paella pan or large saucepan, add the drumsticks and cook for 15 - 20 minutes, until brown.
  2. 2. Remove from the pan with a slotted spoon and keep warm.
  3. 3. Add the garlic and onion to the pan and cook for 3-5 minutes, until softened.
  4. 4. Pour off any excess fat.
  5. 5. Add the tomatoes, peppers, peas and turmeric and cook, stirring, for 5 minutes.
  6. 6. Return the chicken to the pan and stir in the rice and stock.
  7. 7. Bring to the boil, stirring constantly, reduce the heat and simmer for 40-45 minutes or until most of the stock has been absorbed and the rice is tender.
  8. 8. Meanwhile, prepare the mussels.
  9. 9. Cook the prepared mussels in 1 cm (1/2 inch) boiling water until they all open. Drain.
  10. 10. Stir the mussels, prawns and almonds into the chicken and rice mixture and heat through for 5 minutes. Season.
  11. 11. Serve the Paella in the cooking pan, garnished with the lemon wedge, the parsley sprig and a few prawns.
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Grilled Stuffed Chicken / Turkey
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Turkey / Chicken
  1. 1.5-2 kg chicken/Turkey, cleaned and trimmed
  2. stuffing
  3. salt and milled pepper
  4. 30-45 ml margarine or butter
Almond stuffing
  1. Brought to the Cape by the Dutch
  2. 3 large eggs, separated
  3. 250 ml thick cream
  4. pinch of freshly grated nutmeg
  5. 100 g ground almonds
  6. 180 g dried breadcrumbs
  7. 60 ml diced butter
Giblet Gravy
  1. chicken giblets salted water dripping from roast 60 ml cake flour 15 ml chopped fresh parsley 5 ml salt 2 ml milled pepper
Turkey / Chicken
  1. Fill the chicken with the stuffing and close the openings with a skewer or thread. Truss the chicken if desired and place it on a grid, uncovered, in a deep roasting pan. Season with the salt and pepper and rub the margarine or butter all over the bird.
  2. Cover the bottom of the roasting pan with water. Roast at 200sC for 30 minutes. Lower the temperature to 180sC and continue roasting, basting occasionally, for another 45 minutes to 1 hour. Cover the roasting pan with foil if the chicken browns too much. Serve with giblet gravy, roast potato and steamed vegetables. A 4.5 kg turkey should be roasted for 3-3 1/2 hours at the same temperatures.
Almond stuffing
  1. Mix the egg yolks with the cream and nutmeg until well combined. Mix the ground almonds with a little of the egg white and stir the mixture into the egg yolk mixture. Stir in the breadcrumbs and diced butter.
  2. Add the stiffly beaten egg whites. Beat the mixture till it is smooth and fairly stiff. Makes enough for a 1.5-2 kg chicken. Double the quantity for turkey.
Giblet Gravy
  1. Boil the neck, gizzard and heart in salted water until tender, about 2 hours. Add the liver and boil for a further 15 minutes. Drain off the stock and make it up to 500 ml with water.
  2. Dice the meat, discarding the gristle and bone. Heat the dripping in a saucepan, stir in the flour and cook till foamy. Gradually stir in the stock and cook, stirring, for about 3 minutes, or until the gravy thickens. Stir in the diced giblets and parsley, season with salt and pepper and serve.
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Stuffed Fish
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  1. 1 whole yellowtail
  2. 2 bulb fresh fennel
  3. 2 lemons cut into wheels
  4. 1 bulb garlic minced
  5. 1 large beefsteak tomato
  6. 1 tbsp. unfiltered imported olive oil
  7. 60ml dry white wine
  8. Salt & pepper
  9. Herb Oil
  10. 1 sprig fresh basil
  11. 1 bulb garlic minced
  12. 1 tsp. crushed red pepper or 1 small dried one
  13. 1 sprig fresh oregano
  14. 175ml unfiltered imported olive oil
  1. Scrape from tail to head with a non- serrated knife until all scales are removed (Do this outside if possible or you will have fish scales all over your kitchen).
  2. Rinse the fish under cold water inside and out. Score the skin by making a few cuts with a sharp knife across the width of the body on both sides. Rub the inside cavity with salt, pepper, and olive oil. Cut off the tops of the fennel bulbs and reserve bulbs. Pick off the frilly parts of the fennel tops (fennel frowns) and stuff in the cavity with lemon wheels and garlic. With your finger rub a little olive oil in the outside of the fish to keep it from sticking.
  3. On a hot grill or grooved cast iron skillet, grill the fish for about 6 or 7 minutes on each side until done. The grill must be very hot or the fish will stick. The whole fish can also be oven roasted, but it is not nearly as fun.
  1. Finely chop the FRESH herbs and garlic and place in a bowl. A small food processor or spice mill will also work well. Add the oil and mix well with a fork or whisk. Add salt and red pepper flakes to taste.
  2. To serve, julienne the fennel bulb and sauté with garlic, tomato, and a little white wine. Season with salt and pepper, then place on a large serving plate. Place the fish on top slightly askew and spoon the herb oil on top.
Pongola Cold Storage
Heart Warming Chicken Korma
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  1. 2 onions, chopped
  2. 2 garlic cloves, chopped
  3. 2.5cm piece root ginger, chopped
  4. 55g flaked almonds
  5. Flora Liquid Regular
  6. 550g chicken, cut into bite-size pieces
  7. 400g mixed vegetables - aubergine, courgette, cut into chunks
  8. 10 cardamom pods, split
  9. 6 whole cloves
  10. 1 cinnamon stick
  11. 1 teaspoon coriander seeds
  12. 2 teaspoons ground cumin
  13. 284ml Meadowland Lite or plain yoghurt
  14. 350g basmati rice
  15. 1/2 teaspoon garam masala
  16. 2-3 tablespoons chopped fresh coriander
  17. Toasted flaked almonds, to garnish (optional)
  1. Put the onions, garlic, ginger and almonds into a food processor. Add 6 tablespoons cold water and blend to a paste.
  2. Pour the Flora Liquid Regular into a large pan. Add the chicken, vegetables, cardamom pods, cloves and cinnamon stick. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown.
  3. Add the onion paste, coriander seeds and cumin seeds. Cook, stirring, for 2-3 minutes. Add the Meadowland Lite or Plain Yoghurt and 100ml (4fl oz) water, bring to the boil, cover and simmer gently for 30-40 minutes.
  4. Meanwhile, cook the rice according to packet directions.
  5. Stir the garam masala and fresh coriander into the chicken mixture and serve with the rice. Garnish with toasted flaked almonds if wished.
Pongola Cold Storage
Baked Chicken with Mushroom & Garlic Butter
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  1. 500 g boneless chicken breast, cut into 6 portions
  2. 30 g melted garlic butter
  3. 5 ml salt
  4. Freshly ground black pepper to taste
  5. 6 black mushrooms, cleaned
  6. 125g DairyBelle Fiddler Cheese, grated
  7. 25g garlic butter
  8. 6 sheets phyllo pastry
  9. 50ml melted garlic butter
  1. Grill chicken in heated griddle pan for 2 - 3 minutes until golden brown. Baste with garlic butter. Season with salt and pepper. Allow to cool.
  2. Place mushrooms on top of each chicken breast. Mix cheese and 25g garlic butter together and fill mushrooms.
  3. Wrap each chicken and mushroom stack in phyllo pastry brushed with melted garlic butter.
  4. Place on a baking tray and bake in a preheated oven at 180°C for 20 - 25 min.
  5. Serve with side salad or roasted vegetables.
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Guinness Stew
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  1. 1kg cubed beef
  2. 1 chopped onion
  3. 2 stalks chopped celery
  4. 1 leek, sliced
  5. 4 large carrots, cubed
  6. 2 tbsp gravy sauce
  7. Pinch mixed herbs
  8. 500g butter
  9. ¼ cup flour
  10. 2 cups beef stock
  11. Salt and pepper to taste
  12. 250ml Guinness beer
  13. Rice
  14. Sweet potatoes
  15. Mrs Balls Chutney
  1. Melt butter in a large pot. Add vegetables and stir until slightly softened (about 5 to 6 min).
  2. Add beef and cook until browned. Add mixed herbs and flour, stir. Add beef stock slowly and cook for another 5 to 6 min.
  3. Add gravy sauce and 1/2 pint of Guinness, cover and simmer till for 1 1/2 hours.
  4. Season with salt and pepper to taste and serve with rice, roasted sweet potatoes and Mrs Balls Chutney and an ice cold Guinness or a bottle of Hill&Dale Pinotage.
Pongola Cold Storage
Chicken in Beer
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  1. 1 whole chicken (approx 1.65kg)
  2. 30ml sunflower oil
  3. 30g butter
  4. 2 onions, chopped
  5. 60ml gin
  6. 30g flour
  7. 300ml beer
  8. 250g fresh button mushrooms
  9. Bouquet garni
  10. Salt and freshly ground black pepper
  11. 75ml thick or sour cream
  12. 15ml fresh thyme, chopped
  1. Joint chicken into 8 pieces. Heat oil in a shallow cast-iron casserole dish and add the butter. When foaming, add the chicken joints one by one and brown them well. Lower the heat, add onions and cook for 2 minutes until soft.
  2. Pour over the gin and ignite the chicken mixture (taking care not to burn yourself). Sprinkle the chicken joints with flour, turn them over and cook for 1 minute. Add the beer, mushrooms, bouquet garni, salt and pepper. Bring the mixture to the boil, cover and simmer for 45 minutes or until the chicken is tender.
  3. Discard the bouquet garni, skim off excess fat and add the cream to the mixture. Bring to the boil and taste for seasoning.
  4. Serve the chicken in the casserole dish, sprinkled with chopped thyme.
Pongola Cold Storage
Diamond Cut Barracuda on Tomato and Romano Risotto with Grilled Aubergine and Semi Dried Tomatoes
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  1. 150g ‘diamond cut’ barracuda portion
  2. 1x 2cm thick slice aubergine
  3. 3-4 semi dried tomatoes
  4. 50ml red wine
  5. 1 strip courgette peel
  6. 50g risotto rice
  7. 10g finely diced onion
  8. 1 clove diced garlic
  9. 60ml tomato juice
  10. 50ml fish stock
  11. 15g grated romano cheese
  12. 25ml olive oil
  13. 2 sprigs finely chopped rosemary
  14. 10ml balsamic vinegar
  15. 5g raw sugar
  16. Seasoning
  1. Season fish, brush with olive oil then grill both sides until cooked.
  2. Season aubergine and soak in olive oil for 5 minutes, then remove and grill till cooked.
  3. Blanch courgette strip in boiling water to soften, keep to one side.
  4. Bring wine to boil, add semi-dried tomatoes then remove from the heat and leave to cool.
  5. Heat 10ml oil in a small pot and cook the rice, onion and garlic for a few minutes.
  6. Add a little tomato juice and stock and stir until absorbed by the rice, then continue adding juice and stock slowly and stirring until all but 10ml of juice remains.
  7. Season and remove from heat then stir in cheese until melted and well mixed.
  8. Mould the risotto in a ring with the courgette strip on top of the grilled aubergine on the plate. Place fish on top.
  9. Heat remaining oil with the drained tomatoes, vinegar, sugar, tomato juice and seasoning.
  10. Drizzle around plate and arrange tomatoes. Sprinkle fish with chopped rosemary and serve.
Pongola Cold Storage
Halloumi Cheese with Lemon
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  1. 150g halloumi cheese
  2. 1/2 lemon, juice of
  3. 30g olive oil
  4. Cracked black pepper
  1. Slice the halloumi into 6mm thick slices.
  2. Char-grill or pan-fry the cheese in the olive oil until lightly browned.
  3. Drizzle over the lemon juice and cracked black pepper.
  4. Serve!
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Chocolate Sauce
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  1. 30ml (2 tbsp) white sugar
  2. 30ml (2 tbsp) golden syrup
  3. 30ml (2 tbsp) water
  4. 30ml (2 tbsp) butter
  5. 30ml (2 tbsp) cocoa
  1. Combine all the ingredients in a small saucepan and heat, stirring occasionally - nothing could be simpler!
Pongola Cold Storage
Crab with Cheese and Sherry
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  1. 1 pound white crab meat
  2. 1 stick butter or margarine
  3. 1 bunch chopped green onion
  4. 1/2 cup parsley, finely chopped
  5. 1/2 cup celery, finely chopped
  6. 1 cup (small) mushrooms, drained
  7. 3 tbsp flour
  8. 2 cups light cream
  9. 2 cups Swiss cheese, grated
  10. 1/2 cup dry sherry or vermouth
  11. 1 pinch cayenne pepper
  12. Salt, to taste
  1. Melt butter in a heavy saucepot. Sauté vegetables until soft. Blend in flour and add cream. Heat until thickened.
  2. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat. Heat gently for 8 to 10 minutes.
  3. Serve with French bread.
Pongola Cold Storage
Outdoor Turkey
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  1. 1 whole turkey
  2. 2 oranges, quartered
  3. 2 onions, peeled and quartered
  4. 2 stalks celery, roughly chopped with leaves
  5. 8 cloves garlic
  6. 250ml olive oil
  7. 3 red chillies
  8. 3 green chillies
  9. Salt crust dough
  10. 3 cups bread flour
  11. 3 tsp fine salt
  12. 3 litres water
  1. Stuff the turkey with the oranges, onions, celery, chillies and half the garlic. Rub the outer skin with olive oil and the remaining garlic. Leave to marinade for 24 hours to let the flavours infuse.
  2. To make the dough: Mix the flour and salt together. Slowly add the water until its texture resembles that of dough. Knead until smooth. Cover and leave.
  3. When the turkey has marinated overnight, roll out the salt crust dough. Place the turkey on top and fold upwards, making it like a bag. Squeeze the top together and make sure it is firmly sealed.
  4. To cook
  5. Dig a hole in the ground!
  6. Line the hole with rocks. Place some wood in the hole and allow it to burn to coals. Place the wrapped turkey in a baking tray and cover with a sheet of corrugated iron or metal. Weigh down with more rocks. Cover the sheet with wood and coals and let the turkey cook in the ground for approximately six hours. During this time check on the coals to ensure they are still burning throughout.
  7. After six hours lift the turkey out of the ground. The dough will have hardened. Crack it open with a panga or a big knife. The turkey will be moist and cooked.
Pongola Cold Storage