As the days get shorter and the nights longer, a hearty warm meal goes a long way. So, why not try out these easy to make, tasty Rhodes Quality recipes for a guaranteed memorable time, the whole family can enjoy and feast on this Winter!

Chick Pea, Tomato & Spinach Stew

Nothing like a warm plate of stew, filled with hearty ingredients and bread to soak up the last bit of sauce after.

INGREDIENTS (Serves 4) 4 ml (3 T) sunflower Oil 1 onion, finely chopped 1 clove garlic, crushed 1 bay leaf 5 ml (1 t) cumin seeds 5 ml (1 t) ground coriander 5 ml (1 t) ground paprika 500 ml (2 C) vegetable stock or water 1 x 410g can Rhodes Quality Tomato and Onion mix 1 x 15 g sachet Rhodes Quality Tomato Paste 2 x 410 g cans Rhodes Quality Chick Peas in Brine, rinsed and drained 200 g baby spinach leaves, washed 65 ml (1/4 C) chopped coriander Salt and freshly cracked black pepperMETHOD Heat the oil in a large saucepan. Add onion and until softened. Add the garlic, bay leaf and spices and stir well. Add the stock or water. Add the Rhodes Quality Tomato and Onion Mix and the Rhodes Quality Tomato Paste. Add the Rhodes Quality Chick Peas. Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened. Stir in the spinach and cook until the spinach is just wilted but still green. Stir in the coriander. Remove from the heat and season to taste. Serve in bowls topped with the yoghurt. 

Paprika Chicken and Fried-Rice Bake

Here is a delightfully-easy and economical one-pot poultry meal. Serve straight from the oven with a crisp garden salad.

INGREDIENTS (Serves 6) METHOD
12 chicken thighsSalt and pepper10 ml (2 t) paprika45 ml (3 T) olive oil1 onion, chopped1 leek, chopped1 garlic clove, crushed1 packet rindless bacon, chopped300 g uncooked white rice1 x 410 g can Rhodes Quality Tomato Italian Style½  of a 115 g  Rhodes Quality Tomato Paste Cup250 ml (1 C) red wine500 ml (2 C) prepared chicken stock Season the chicken to taste with salt, pepper and paprika.Heat the oil in a shallow oven proof casserole dish and brown the chicken in batches.Set aside.To the same pan, add the onion and leek and fry until softened.Add the garlic and bacon and fry for a further 5 minutes.Add the rice and stir briefly.Return the browned chicken pieces to the pan, placing them on top of the rice mixture.Spoon the Rhodes Quality Tomato Italian Style over the chicken.Place the Rhodes Quality Tomato Paste Cup, wine and stock in a saucepan and bring to a boil.Pour the wine over the chicken in the casserole and cover with a lid or tin foil.Bake in a preheated oven at 180 ºC for an hour or until the rice is fluffy and soft and the chicken cooked through.Remove from the oven and serve with a crisp green salad.

Rhodes Quality Tomato Risotto

Comforting slow cooked vegetarian risotto.

 INGREDIENTS (Serves 4) 45 ml (3 Tbsp) olive oil 15 ml (1 Tbsp) butter
1 onion, finely chopped 1 leek, sliced 1 large garlic clove, crushed 250 g (1 cup) Arborio rice 1 x 410 g can Rhodes Quality Whole Peeled Tomatoes 15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet 1lt. (4 cups) chicken stock, hot  Salt and freshly cracked black pepper To serve: fresh basil leaves and grated Parmesan 
METHODHeat the olive oil and the butter in a large heavy bottomed saucepan. Add the onion and the leek and fry until softened. Add the garlic and fry for a few minutes more.Add the rice and toss well. Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock. Continue cooking, adding stock when necessary until the rice is tender. Remove from the heat. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil. 

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