6 Robberg hamburger balls
6 hamburger buns
Bag of rocket
butter / olive oil
For the Pepper Sauce:
1/2 red onion , finely chopped
250ml Beef Stock 1/2 Tablet
2tl black peper
Add some Caramalized Onions:
1 Onion chopped
Fry your hamburger patties until cooked to taste.
Remove the patties from the pan and make your caramelized onions in the same pan by adding olive oil on medium heat. Add the chopped red onions fry the onions until it becomes translucent, add the balsamic reduction to taste with a half a table spoon of sugar and fry for another 2-5 min until sticky. Remove from heat.
In a small pot on medium heat start your pepper sauce, add the butter & onions and fry for 5min. Remove from heat, add the flour to the butter and whisk the butter and flour until smooth and light brown. Place back on heat. Add the cognac and beef stock and whisk while bringing it to a boil. Add the pepper corns, salt and pepper. Lastly add the cream to your sauce and serve.
Cut the buns in half and lightly fry them in a pan with some olive oil until the insides are nice and crispy.
Build your burger. Add some rocket your Robberg Beef patty and your pepper sauce, for a little extra add your caramelized onions and enjoy!
2 medium sized tomatoes
1 low fat mozzarella cheese (about 150 g)
1 small eggplant
some olive oil
For the dressing:
1-2 tbsp olive oil
2 tbsp aceto balsamico
2-3 tsp pesto (store bought)
Slice up 2 medium sized tomatoes, 1 low fat mozzarella cheese and set aside. also slice up 1 small eggplant into thin slices, drizzle some olive oil on top, season with sea salt and pepper and grill in a grill pan.
Now start plating all the slices the same way shown on the picture.
Drizzle 2 tbsp of balsamico on top, 1-2 tbsp of basil ( or normal) olive oil, season with sea salt, pepper and fresh basil.
Put in fridge for 20-30 minutes before eating.
A big thank you to all our local Plett Watch reaction members as well as the FMU’s members.
The Fire was a national disaster in our area and we as a community can be very proud of what we all did to contain it under very difficult conditions. The efforts by all of these heroes are the reason that we did not have more damage in our neighbourhoods and surrounding areas. Robberg Fine Foods was generously donated products and cash to assist in the disaster from a wide range of sponsors. We at Robberg felt that some of these donated products should go to the men & women that assisted in the fire disaster, risking their lives in keeping the fire at bay.
Robberg would like to thank the following sponsors;
Breco, BM Foods, Sea Harvest, Supreme Poultry, Grainfields, Dagbreek Eiers, Lancewood, Freezerlink, Keypak, Liberty, Richs, Rhodes, Ocean Prince, Sovereign Foods and McCain’s for their contribution.
Thank you to all the men and woman that helped. It makes us at Robberg proud to be a part of such a supportive and caring community.
Robberg Fine Foods distributes a wide range of food products.
Managing Director Malcom Craig speaks about the Robberg Team and future growth of Robberg Fine Foods. We recently expanded our cold storage, which allows us to increase our frozen stock capacity. Thereby ensuring all our clients receive a wide variety of frozen products.
Did you know that Venison is a healthier option of Protein than most?
At Robberg we have decided to celebrate the most, “South African” of proteins with “Wild Wednesday”. Watch out for your next opportunity to serve some of our delicious venison in either your restaurant or your home. Whether its Kudu, Ostrich, Springbok, Eland or any other, you could do alot worse. One of the firm favorites is Springbok Shanks.