455g I&J frozen calamari rings
2 tsp dried Robertson Parsley
Pinch of salt
Pepper to taste
3 tsp Robertson Cayenne Pepper
1 tbsp chili powder
1 tsp red pepper flakes
1 tsp Robertson Cayenne Pepper
2 tsp chili powder
1 tsp red pepper flakes
2 tsp Robertson Paprika
Zest the lemon, lime, and any other citrus fruit you have. Add the parsley.
Juice all of your citrus and divide the juice into two parts. Marinade the calamari for at least one hour in the first half, reserving the rest.
In a bowl, mix the dried ingredients to make a rub mild or hot version.
Remove the calamari from the marinade and stir into the dry rub making sure that every piece is covered by the rub.
Heat a grill to high and use a grill pan.
Brush olive oil onto the grill pan and place calamari in the pan to begin cooking.
Calamari is done when it turns white. Make sure it is cooked thoroughly.
Garnish it with wedges of lemon and other fresh herbs if desired.
Meet Alex Eloff,
(Marketing Representative for THE STORE)
Alex only joined The Store staff recently on a permanent basis. He can be seen helping over the counter or on the floor. He looks after all the business that Robberg does with Guest Houses and B&B’s here in Plettenberg Bay.
If you have a Guest House or B&B contact Alex to buy your breakfast products at wholesale prices at The Store.
We asked Alex some questions to get to know him a bit better, he reads recipe books and if he was a superhero he would be superman.
What more can The Store ask for! Thanks Alex for being our superman in the store and helping the Hospitality Industry in Plett with speed and great food knowledge.
1 Supreme Whole Chicken
225g red onions
1 whole head of garlic
1 bunch of fresh thyme
1 head of broccolini (fine)
For the rub
1 can of beer
¼ cup marinade sauce
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dry Robertson oregano
Preheat the oven to 180 degrees.
Cut the red onions in half and then cut each half in thirds and place them in a large roasting pan. Cut the whole head of garlic in half, place one half in the tray and save the other half. Add the bunch of fresh thyme and the broccoli. Drizzle everything with olive oil, season with salt and pepper. Set aside.
Grab the chicken, give it a quick rinse in the sink, pat it dry, and place it on top of the seasoned onions. Cut the lemons in quarters and stuff them inside the chicken, stuff the other half of garlic and, if you want, add extra thyme. Tie up the chicken legs using kitchen twine. Tuck under the wings so they don’t burn.
In a small bowl, combine all of the rub ingredients except for the beer. Open the beer and add about ¼ cup to the rub mix and save the rest. Pour the rub over the chicken and use a brush to glaze it all over. Season with extra salt and pepper. Pour the rest of the beer can around the chicken (on the veggies).
Place a loose piece of foil on top of the chicken and roast in the oven for approx. 30 min. After this time, remove the foil and cook for an additional 15 min, until the skin starts to get crispy and golden brown. To test the chicken for done, cut the leg off and the juices should run clear with no blood. Take the chicken out of the oven, cover again with foil, and let it rest for 10 min.
Cut the chicken while it’s warm and serve with some of the roasted veggies. Scoop the juice in the pan all over the cut chicken. Enjoy!
1 packet of spaghetti / linguine
Robberg Fine Foods Basil Pesto
Parmesan cheese grated
Cook the pasta to packet instructions.
When pasta is cooked drain in colinder and place back into pot.
Add the Robberg Basil Pesto to the pasta.
Dish while still warm and garnish with parmesan.
Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce for bell peppers and sautéed prawns for an easy dinner.
Serves: serves 4
450g jumbo prawns, shell and tail on
4 tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon sea salt
¼ teaspoon red chili flakes
½ red onion, peeled and sliced
½ red pepper, seeded and sliced
½ orange pepper, seeded and sliced
½ yellow pepper, seeded and sliced
250ml coconut milk
2tps worchester sauce
2tps soya sauce
2tps peanut butter
2tps lime juice
1tp brown sugar
2tps ground ginger
2tps basil leaves, chopped
1 red onion, chopped
Red jalapeno pepper, thinly sliced (optional)
1 packet of noodles
Peel and devein prawns, leaving tails on. Place the prawns in a bowl with 1 tablespoon of the oil, garlic, salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
Heat a medium pan over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the prawns for 2 minutes, then flip and cook for another 2 minutes. Transfer the prawns to a plate. Add the remaining tablespoon of oil and cook the remaining prawns then add to the other.
In another bowl mix the coconut milk, worchester sauce, soya sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the pan and pour the coconut milk mixture over the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the prawns to the pan with the basil and toss to coat. Serve over noodles. Garnish with more basil, chopped green onion and sliced red jalapeño if desired.