The Wonderful World of Finest

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The ^world of PnP Finest OUR PRODUCTS… OUR PEOPLE… OUR PASSION

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NEODW C U ING

INTR PAY’S PICK N EVER’ ‘FINEST MET R GOU E RANG

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From artisan breads and luscious meats to sauces, jams and decadent desserts

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Welcome

CONTENTS 4 Best of brunch All the ideas, products and inspiration you need to make your brunch the very best it can be 9 Lazy days We show you how to create laid-back feasts with none of the fuss but all of the glory!

14 Posh nosh Decadent, delicious and totally doable – fine dining for your own home

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elcome to the wonderful world of PnP Finest, the ultimate gourmet offering in the PnP-branded range of products. Finest is the latest addition to our three-tiered Private Label range, made up of the PnP range, our trusted alternative to top name brands, and No Name, our reliable, no-frills budget basics.

The beautifully packaged premium items in the Finest range are sourced from authentic suppliers around the globe, such as calamata olives from the Greek Peloponnese, organic coffee from Antigua, the finest Belgian chocolate and export-quality South African rooibos tea. Designed to make your lives easier and your meals that much more delicious, our new Finest range makes being a gourmet domestic goddess that much easier.

Bon appétit!

W ith love from the Pn P Finest team xxx

19 Devilish desserts The ultimate in all things sinfully sweet, from dreamy ice creams to the richest, most indulgent chocolate treats imaginable…

PnP Finest products are available in selected stores nationwide. There may be variations in availability depending on seasonality.

PUBLISHED ON BEHALF OF PICK N PAY BY JOHN BROWN SOUTH AFRICA

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Best of brunch Make brunch the main event with gourmet bagels, deep-ďŹ ll quiches, fresh-from-the-oven butter croissants, jams, exotic teas and ďŹ ne coffees

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FFast favourites Brunch Deep-fi D fillll quiches ih

Citrus blossom honey C

Serve the PnP Finest Smoked Trout,, Dill and Crème Fraîchè Quiche with a refreshing salad of parsley, red onion and capers. Alternatively, the PnP Finest Creamy Gorgonzola, Mascarpone & Tender-stem Broccoli Quiche is heavenly with h a simple tomato salad dressed with a PnP Finest Balsamic Glaze.

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Th This h delicious honey’s fragrant sweetness will complement any sw w PnP P n Finest tea. Alternatively, try tr ry it in a home-made honey and mustard dressing or drizzled over m chicken pieces before grilling. ch h

REA IDEA!T

Butter croissants This frozen heat-and-eat patisserie atisserie rie selection is made with melt-in-inyour-mouth flaky pastry. Eatt them as they are, hot from the oven, ven, or serve with a selection of PnP Finest jams and preserves.

Gourmet bagels Choose between these classic fillings: PnP Finest Smoked Trout & Cream Cheese or PnP Finest Pastrami, Cream Cheese & Mustard Bagel. Slice into quarters, secure with a toothpick and serve as bite-sized snacks or canapés.

M armalade r l d croissant and croissa pudding Reheat 4 PnP Fines Finest Butter Croissants according to QUIC K packet instructions.

DOIHalve NK each croissant and spread HERE with PnP Finest Lemon and Lime Marmalade. Place in a 20x20cm ovenproof dish.

Whisk together 2/3 cup (160ml) each cream and milk with 2 eggs and ¼ cup (60ml) sugar.

Pour over croissants and allow to stand for 15 minutes. Bake at 180°C for 45-50 minutes.

Marmalade and jams A fantastic selection of jams that are not just for spreading on hot toast – try the PnP Finest Black Cherry & Aniseed Jam stirred through Greek yoghurt and served with muesli, or use PnP Finest Gooseberry & Ginger Jam to glaze pork chops just before braaing or grilling.

Try the PnP Finest Goat’s Cheese & Red Pepper Tarts or Smoked Salmon & Fennel Tarts available in packs of two – delicious served hot or cold with a simple salad of mixed greens.

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Brunch On the side Teas PnP has travelled the world from Darjeeling, India, to good old England to bring you a selection of PnP Finest Ceylon, green, rooibos and infused teas that will blow your mind and your palate. Plus, they come in gorgeous, collectable tins!

Cakes If it’s something sweet you’re after, look no further. PnP Finest Carrot Sandwich Cake or the überindulgent Fudge Cake are just some of the sweet treats you’ll find in store. Perfect with a cup of strong coffee or served as a quick-fix dessert.

I d mocha Iced h coffee

Blitz ½ cup (125ml) strong PnP Finest coffee with a generous scoop of PnP Finest Belgian Chocolate Ice Cream and a cup of ice cubes.

Drizzle the sides of a tall glass with PnP Finest Chocolate Sauce and spoon in the iced coffee mixture. Serve with tall spoons and straws.

Bedtime is much more comforting with a mug of creamy PnP Finest Hot Chocolate.

Up the treat factor with marshmallows or a dollop of cream.

Coffees Here’s something that will satisfy even the most discerning coffee connoisseur: PnP Finest Ethiopian Limu, Colombian, Ugandan Bugisu, Guatemalan and more pure Arabica ground coffee. Choose your, favourite with a matching mug in a tin – an ideal present!

Shortbread Flaky, buttery and absolutely delicious, these moreish biscuits make wonderful gifts.

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Tuscan frittata Replace the Kumatoes with regular tomatoes and serve with a tumble of salsa.

Knob butter PnP Finest Umbrian Olive Oil 8 PnP free-range eggs, beaten 1 jar (115g) PnP Finest Artichoke Antipasto, well drained 1 jar (115g) PnP Finest Mixed Pepper Antipasto, well drained 1 jar (115g) PnP Finest Mushroom Antipasto, well drained 1 bunch spring onions, chopped ¼ cup (60ml) parsley, roughly chopped

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Salsa: 2 Kumatoes, seeded and diced ½ packet (125g) PnP Finest Mini Italian Tomatoes, halved ½ red onion, chopped PnP Finest Umbrian Olive Oil PnP Finest Balsamic Vinegar SERVES 4-6 Heat butter and a glug of oil in a non-stick pan until frothy.

GET IT TOGETHER

Pour in eggs and cook gently until mixture begins to thicken slightly.

Fold through antipasti and three quarters of spring onions. Cook over a low heat.

Place pan under a pre-heated grill and cook until golden brown.

Mix salsa ingredients together and dress with balsamic and olive oil.

Slip frittata from pan, cut into wedges and top with remaining spring onions and parsley.

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Brunch Sh Short orders

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Broccoli quiche with mixed peppers and chervil salad

Drain and chop a jar of PnP Finest Mixed Pepper Antipasto, toss though a bag of rocket and 1/3 cup (80ml) PnP Finest Chervil. Scatter over a few PnP Finest Green Olives and serve with slices of PnP Finest Creamy Gorgonzola, Mascarpone & Tender-stem Broccoli Quiche.

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Eggy bread with berries and mascarpone

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Sexy mushrooms on toast

Dip 2 thick slices of PnP Finest Cranberry & Pecan Nut Rye in 2 beaten eggs. Pan-fry in a little butter until golden. Drain on kitchen paper. Stir a spoonful of PnP Finest Gooseberry & Ginger Jam through mascarpone. Top eggy bread with a dollop of mascarpone and serve with fresh gooseberries.

Heat a glug of PnP Finest Garlic & Chilli Infused Olive Oil in a pan.

Add a clove of chopped garlic, a selection of PnP Finest Exotic Mushrooms and pan fry until golden brown. Add a squeeze of lemon. Spoon over a slice of toasted PnP Finest Olive & Sundried Tomato Ciabatta and serve.

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Fruit dream ice tea

Infuse 4 cups (1L) of freshly boiled water with a few bags of PnP Finest Fruit Dream Tea. Once cooled, remove bags. Add a few handfuls of ice and 1 jar PnP Finest Mixed Berries in Syrup. Stir and serve with lemon slices.

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Lazy days Kick back with PnP Finest’s selection of gourmet antipasti, ready-made Mediterranean meals and laid-back picnic fare…

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Relax Fa Fast favourites Pasta sauces These sauces are ideal for a quick-fix meal. Try PnP Finest Tomato, Pecorino & Chilli with any fresh filled pasta or basil linguini. PnP Finest Ricotta Cheese & Champignon Mushroom is heavenly over penne or as an accompaniment to steak.

FFavourite meals Dried pasta PnP Finest Spaghetti al Nero di Seppia (black squid-ink pasta) is delicious tossed with garlicky prawns, olive oil and chopped parsley, while PnP Finest Conchiglioni (large pasta shells) can be stuffed with ricotta and spinach and baked in a tomato or cream sauce.

Pn has taken your favourite PPnP meals and turned them into m stylish ready-made dinners. Simply st reheat and serve as is or with re a side salad. Choose between classics such as PnP Finest Coq cl Au Vin with Baby Potatoes A & Fine Beans or Free-range Slow-cooked Lamb Shank.

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Pasta meals P

Tomato and mozzarella bread Take one PnP Finest half baguette and cut thick slices three quarters of the way through. Fill each slit with a dollop of PnP Finest Sundried Tomato & Macadamia Nut Paste, a sliver of fresh mozzarella and a basil leaf.

Cover in foil and bake at 180째C for 20 minutes.

Th perfect fall-back meal, PnP The Finest Porcini Mushroom Fi Ravioli is delicious served with Ra olive oil, Parmesan and a few ol drops of truffle oil. PnP Finest dr White Cheddar & Montasio W Cheese Tortelloni works well C with a simple tomato sauce. w

Seriously sexy, this range of authentic Italian home-cooked meals makes the perfect comfort food. Serve with a scattering of Parmesan and a fresh rocket salad.

Pestos P P Finest Sun-dried Tomato PnP & Macadamia Nut Paste adds loads of flavour to simple tomato lo sauces, pizza bases or simply sa tossed with hot pasta. Add a to dollop of PnP Finest Coriander d Pesto to butternut soup or a P Thai curry for a flavour boost.

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Conchiglioni stuffed with caramelised onions, mushrooms, ricotta and spinach

GET IT TOGETHER

Your family and friends will love it!

PnP Finest Toscano Olive Oil 2 onions, finely sliced 1 packet (500g) ricotta cheese 1 large packet (150g) PnP baby spinach, wilted and chopped ½ cup (125ml) Parmesan, grated 1 packet (500g) PnP Finest Conchiglioni Salt and milled pepper

2 jars (350g each) PnP Finest Tomato & Basil Pasta Sauce 2 tubs (250ml each) PnP cream SERVES 4-6 Heat a generous glug of oil over low heat and fry onions slowly until they soften and caramelise.

Mix ricotta, spinach and Parmesan through onions. Season well.

Using a spoon, stuff a generous amount of filling into each shell.

Place shells into an ovenproof dish.

Pour over tomato sauce and cover with cream.

Bake for 30-35 minutes or until top is golden brown.

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Relax On the side

Brie and berry chutney foldover tarts

Infused balsamic and olive oils Great over salads, they also add depth of flavour when used in cooking. Try PnP Finest Infused Olive Oils for basting and frying meat, fish and chicken, or add PnP Finest Infused Balsamic to meat- and tomato-based dishes.

Antipasti For an instant party on a plate, pair antipasti with good bread and charcuterie, and voilà! Opt for a selection of PnP Finest Shiitake Mushroom, Aubergine, Mixed Pepper, Artichoke and Sun-dried Tomato Antipasto.

Cut PnP puff pastry into 8 squares. Place a small piece of brie cheese on each square and top with a dollop of PnP Finest Pomegranate, Red Currant & Cranberry Balsamic Chutney. Fold to form a triangle, crimp edges and brush with beaten egg.

Pierce a hole in each, scatter over sesame seeds and bake at 190ºC for 15-20 minutes or until cooked through.

Try PnP Finest olives stuffed with feta, sun-dried tomatoes, jalapeno peppers or almonds.

Or choose from Pick n Pay’s more traditional selection of calamata and green olives. g

Vinaigrettes These fruit- and herb-infused beauties turn any salad into a star.

PnP Finest Blueberry & Lemon Vinaigrette is delicious over salads with feta, blue or goat’s cheese. PnP Finest Raspberry & Pomegranate Balsamic Dressing will take beetroot salad to a new level. Try them on fruit salads, too, or drizzled over grilled fish such as yellowtail.

Breads

Chutneys

Many casual meals can be built around nd warm, crusty bread. The PnP Finest Sun-dried Tomato Ciabatta will complement any Italian dish, while the he PnP Finest Fruit & Seed Rye is lovely ely with cheese or antipasti. They both make heavenly toast, too!

PnP Finest Pineapple, Mango & Chilli Chutney adds a Caribbean twist to any meal – try brushing it over tuna before grilling. There’s also a wide range of PnP Finest Balsamic Chutneys made with fruit such as figs, pomegranates, berries and more.

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Short orders Relax

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Picnic loaf with mozzarella, salami and antipasti

Reheat a PnP Finest Sun-dried Tomato Ciabatta and halve. Layer with rocket, PnP Finest Mixed Pepper, Artichoke and Aubergine Antipasti, salami and sliced mozzarella, and sandwich. Wrap in clingfilm and compress slightly under a heavy chopping board for 30 minutes. Serve sliced into chunks.

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Baked camembert with beetroot chutney

Wrap a large camembert in foil and bake for 15 minutes at 180ºC. Remove cheese and top with PnP Finest Beetroot, Fig, Rhubarb & Balsamic Chutney, a few toasted walnuts and fresh watercress.

Serve with chunks of hot PnP Finest Cranberry, Pecan Nut & Rye Bread.

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Beef fillet with lemon linguini and asparagus

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Drizzle one PnP Finest Beef Loin with Mixed Pepper Rub with PnP Finest Lemon-infused Olive Oil. Pan-fry to brown, then roast at 180ºC for 10 -15 minutes. Rest and slice. Reheat 2 packets of PnP Finest Lemon Linguini with Basil Pesto and serve with beef and a bunch of blanched asparagus.

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Middle Eastern lamb salad

Rub a PnP Finest Butterflied Lamb with PnP Finest Olive Oil. Season and scatter with fresh thyme.

Chargrill to medium rare, rest and slice.

Toss a packet of PnP rocket, a handful each mint, coriander and parsley, a packet pomegranate rubies and 2-3 cups cooked couscous. Top with lamb and drizzle with PnP Finest Pomegranate & Raspberry Balsamic.

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Posh nosh Bring fine dining home with these quick ’n easy gourmet dishes

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Butchery Posh nosh Stuffed eisbein S w with oriental glaze SServe sliced over steamed white rice and wilted w purple pak choi, drizzled p with pan juices. This w meaty morsel is delicious m sshredded and served on floury white rolls, too.

Stuffed beef olives

PnP Finest Butterflied Leg of Lamb with Thyme & Garlic Glaze is perfect for a throw-onthe-coals Sunday lunch. Chargrill to pink and serve with lemony potato wedges, salads and crusty breads. Slow roast PnP Finest Leg of Lamb Stuffed with Fruity Couscous for a few hours until meltingly tender.

So quick to prepare! Grill, roast or fry PnP Finest Beef Olives Stuffed with Shiitake Mushrooms and serve with creamy mash and steamed greens – or chill and slice as part of a lunch buffet.

SAUCY

KEAS Vers tile DQOUIICID Versatile NK cream sauce HEeRE

Pork loin with parmesan crust

Sauté 1 small shallot lot in a knob of butter, then deglaze pan with 2 Tbsp d 1 cup (30ml) brandy. Add d reduce (250ml) cream and nd stir slightly. Season and through a flavouring of your choice.

PnP Finest Pork Loin with Wholegrain Mustard & Parmesan Cheese Crust is a low-fat cut that’s quick to roast. Serve drizzled with a cream and wholegrain mustard sauce.

Pork loin roasts Choose between PnP Finest Pork Loin Stuffed with Pear & Bacon or Apple & Sage.

Roast in a moderately hot oven to ensure crunchy crackling and tender meat.

Green peppercorn sauce: Mix 1 tsp (5ml) milled black pepper and 2-3 Tbsp (3045ml) lightly crushed green peppercorns together.

Mustard sauce: Mix 1 Tbsp (15ml) each PnP Finest dijon and wholegrain mustard.

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Pork loin with fruity couscous and a root vegetable tagine The perfect dinner-party dish: assemble the tagine in advance and cook just before serving.

1 PnP Finest Pork Loin with Fruit Couscous Vegetable tagine: 1 packet (300g) PnP butternut chunks 2 medium sweet potatoes, cut into chunks 1 small packet (300g) PnP baby potatoes 6 PnP shallots, peeled and halved Cloves of 1 head of garlic 2 bay leaves ½ packet (125ml) PnP Finest Algerian Apricot & Baharat Spice Marinade 8 Turkish apricots, chopped ½ packet (50g) pistachio nuts 1 jar (230ml) PnP Finest Cracked Green Olives Chopped coriander, for serving Yoghurt drizzle: 1 cup (250ml) PnP Greek-style yoghurt 1/ 3 cup (80ml) chopped mint SERVES 6-8 Place pork loin in a roasting tray and cook according to packet instructions.

Preheat oven to 180°C. Toss all vegetable tagine ingredients (except apricots, nuts, olives and coriander) together in a casserole dish or tagine.

Cover and roast for 20 minutes.

Uncover vegetables, toss and roast for another 20 minutes.

Toss apricots, olives and nuts through tagine and scatter over coriander.

Mix yoghurt and mint together and set aside.

Slice meat once rested. Serve meat with vegetable tagine and yoghurt drizzle.

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Short orders Posh nosh

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Lamb, yoghurt and mint pies with pea and potato purée

Purée equal amounts mashed potatoes and peas with a dollop of crème fraîche. Season with salt and pepper and stir through a little chopped mint. Serve hot, crispy PnP Finest Lamb, Yoghurt & Mint Pies with a dollop of creamy purée and spears of blanched, fresh asparagus.

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Eisbein with cabbage and pak choi

Roast a PnP Finest Stuffed Eisbein with Oriental Glaze according to packet instructions. Heat a glug of oil in a wok. Add a little chopped ginger and a drizzle of sesame oil and fry for a few seconds. Toss in shredded red cabbage and a tablespoon of brown sugar and cook until wilted. Toss through a packet of PnP Finest Purple Pak Choi and season. Serve with sliced eisbein.

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Roast pork loin with garlicky butter beans

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Sliced sirloin with rocket, artichoke and mushrooms

POSH S SUPPER

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Roast a PnP Finest Pork Loin with Mustard & Parmesan Crust according to packet instructions. Heat a knob of butter in a pan, toss in chopped garlic and rosemary and cook for a minute.

Add a few cans of drained butter beans and cook to reheat. Serve rested and sliced pork loin over beans with a side of blanched green beans.

Cook one PnP Finest Pork Loin with Mustard & Parmesan Crust until medium rare. Rest, slice and arrange on a platter. Scatter over PnP Finest Artichoke and Mushroom Antipasti, rocket and capers and dress with PnP Finest Extra-Virgin Olive Oil. PnP Finest March 2012 | 17

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THB/33987/FL

Designed With Stunning Taste In Mind

A Sign Of Good Things Yet To Come Russell Hobbs

Allure Range The new Allure Range from Russell Hobbs is where contemporary style meets chic simplicity to create an aesthetically pleasing kitchen. With the easy-to-use Russell Hobbs Allure Coffee Maker, Kettle, 2 Slice Toaster, Mini Ball Chopper, Jug Blender, Hand Blender, Mixer and Salt and Pepper Mills at your fingertips, you’re destined to enjoy an elegant kitchen experience. And when your guests see the Russell Hobbs logo embossed on each Allure appliance, they will know that they are in for a rare treat.

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For more information, phone 011 267 3300 or visit www.russellhobbs.co.za

2012/01/30 12:51 PM

Devilish desserts Finish on a sweet note with decadent desserts to die for‌

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Desserts Fa Fast favourites Ice cream

Frozen yoghurt

Rich, dreamy and delicious, these ice creams have been made from the finest ingredients. Serve PnP Finest Pistachio Ice Cream with rosewater-infused raspberries; Bourbon Vanilla is the perfect accompaniment to baked desserts and Swiss Chocolate should be enjoyed unadulterated straight from the tub or with a scoop of Nougat Ice Cream‌

Opt for a healthier alternative without compromising on flavour – choose from PnP Finest Coconut & Blackberry, Choc Mocha & Cranberry or Banana, Chocolate & Almond. Frozen yogurt has never been this addictive!

Decadent hot chocolate W is ice cream What w without a drizzle o of hot chocolate ssauce? Thick, g glossy PnP Finest C Chocolate Sauce i made with real is cchocolate and a sinful splash of b booze. Yum!

Spread a thick layer of PnP Finest Ganache on the inside of a tall, heat-proof glass.

Add a dash of vanilla extract and top with frothy hot milk.

Serve with a tall spoon.

SWEE TREATT

Whole berries in syrup For delicious berries throughout the year, PnP Finest Gooseberries in Syrup and Mixed Berries are just the thing to tumble over ice cream, dollop over softly whipped cream, stir through gamey meat sauces, or glaze duck breasts or pork before grilling. A pantry essential!

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On the side Desserts Chocolate salamis

Biscuits

Available in espresso or hazelnut, chocolate salamis make the perfect dinner finale with a cup of strong coffee.

An oh-so-indulgent range including PnP Finest Cranberry & Almond, Fig & Almond or Dark Chocolate & Espresso. Serve with coffee, sandwich with ice cream or crumble with berries and whipped cream for a quick trifle.

COVER RECIPE

Quick truffles Mix a tub of melted ganache with 1 Tbsp (15ml) orange liqueur and 1/3 cup (80ml) crushed pistachios. Set. Roll a teaspoonful of set ganache in finely chopped pistachios and serve with coffee.

PnP Finest curds Made with fresh juice, fruit pulp and real butter, PnP Finest Passion Fruit or Lemon Curd is ideal for topping pavlovas, making lemon tarts or layering with cream and fresh fruit.

Luxury chocolate ganache: By far the most versatile product in the luxury chocolate range, use it to ice cakes or make truffles.

Or simply stir through hot milk for heavenly hot chocolate.

Luxury chocolate ganache tarts Crumbly golden shortcrust pastry cases filled with rich dark chocolate ganache.

Top with softly whipped cream and a grating of orange peel for a sexy finish to any meal.

Luxury brownies Served as they are, or cut into bite-sized pieces, PnP Finest Luxury Chocolate Brownies are simply scrumptious. Microwave for a few seconds and serve with PnP Finest Bourbon Vanilla Ice Cream for a quick ‘n easy dessert.

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Desserts Sh Short orders

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Chocoholic’s chocolate bomb

Line a large bowl with clingfilm.

Thinly slice a PnP Finest Angel Food Cake with Cranberry Pieces into thin slices. Dip slices into heated PnP Finest Chocolate Sauce and use to line the inside of the bowl. Layer cakelined bowl with 2 large tubs of PnP Finest Swiss Chocolate Ice Cream and fresh raspberries. Freeze until well set. Remove from mould and cover outside of bomb with softened PnP Finest Chocolate Ganache. Serve topped with fresh raspberries.

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Ice cream and granadilla curd sandwiches

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Brownies with crème fraîche and berries in syrup

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Strawberries with balsamic glaze and frozen yoghurt

Spread a few PnP Finest Cranberry & Almond Biscuits with PnP Finest Granadilla Curd. Top with a scoop of PnP Finest Nougat Ice Cream and another biscuit. Freeze before serving.

Heat PnP Finest Luxury Chocolate Brownies in the microwave. Ripple a jar of PnP Finest Mixed Berries in Syrup (reserving the syrup) through a tub of crème fraîche. Top brownies with berry crème fraîche and drizzle with reserved syrup.

Hull and halve a punnet of strawberries. Toss berries with a little castor sugar and a drizzle of PnP Finest Blueberry Balsamic. Serve with PnP Finest Madagascan Vanilla, Cranberry & Lindt White Chocolate Frozen Yoghurt.

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