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RF Recipes

Porchetta with Parmesan Roasted Peppers

Real Food

PORCHETTA WITH PARMESAN ROASTED PEPPERS

PORCHETTA WITH PARMESAN ROASTED PEPPERS

Ingredients

400g pork tenderloin                          4 slices bacon

5 garlic cloves, plus 1 bulb                   1 bunch fresh rosemary

1 tbsp. fennel seeds                              2 red peppers

1 yellow pepper                                    1 bunch fresh thyme

25g parmesan                                      1 lemon

From the store cupboard

Butter, for baking dish                        4 tablespoons olive oil

Salt and pepper

Serves: 2                Prep Time: 15 Minutes             Cooking Time: 45 Minutes                   Level: Easy

1.      Prepare the Ingredients. Preheat the oven to 220°C. Mince 4 garlic cloves, chop 2 sprigs rosemary (leave the rest aside for roasting) and chop up the fennel seeds. Stem, core, and quarter the peppers. Thinly slice 1 clove of garlic and toss the peppers with sliced garlic, the thyme, and 1 tbsp. olive oil, season with salt and freshly ground black pepper.

2.      Marinate the Pork Tenderloin. Toss the minced garlic, chopped rosemary, fennel seeds, salt, and 2 tbsp. oil in a small bowl; season with pepper. Rub the garlic-fennel-rosemary mixture all over tenderloin (if you have time to do this in the morning, great! Refrigerate pork until dinner).

3.      Wrap the Pork Tenderloin. Scatter the remaining rosemary sprigs in a large buttered baking dish and set the tenderloin on top. Wrap the bacon slices around the tenderloin, tucking the ends underneath so the bacon stays put. Nestle the halved head of garlic around the tenderloin and drizzle everything with 1 tbsp. oil. Arrange the peppers around the edges of the baking dish, skin side down in a single layer and set tenderloin in the middle of the dish. Place in the oven to roast.

4.      Marinate the Pork Tenderloin. After 30 minutes check the peppers and if they are soft, sprinkle the grated parmesan over them. Return to the oven and continue roasting the Porchetta until a thermometer inserted into thickest part of tenderloin registers 63° for medium, about 10-15 minutes. Transfer the Porchetta to a cutting board and let it rest for at least 10 minutes before slicing. Place the peppers on a serving platter, zest and juice the lemon and sprinkle both over the peppers. Slice the Porchetta and serve. Yum!

Chicken Curry with Zucchini & Peppers

Real Food

CHICKEN CURRY WITH ZUCCHINI & PEPPERS

CHICKEN CURRY WITH ZUCCHINI & PEPPERS

Ingredients

400g boneless chicken thighs                       2 medium onions

2 large garlic cloves                                        Fresh ginger

Curry mix                                                        1tsp. ground cumin

1/2 tsp. cayenne                                             400g tomatoes

2 red peppers                                                 200g zucchini

1 bunch fresh coriander                                  30g cashews

125ml plain yogurt    

From the store cupboard

2 tbsp. olive oil                                               2 tbsp.butter

2 tsp. salt                                                        Sea salt and Black Pepper

Serves: 2               Prep Time: 15 Minutes               Cooking Time: 45 Minutes              LOD: Medium


1.    Prepare the Veg and Chicken. Finely chop the onions, mince the garlic and ginger, and dice the tomatoes. De-seed and chop the peppers into thin strips. Cut the zucchini into discs on the diagonal using a crinkle mandolin slicer. Place a skillet on high heat on the hob with 2 tbsp. olive oil. Nestle the chicken in skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging the chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.

2.    Make the Curry Base. Heat the butter in a 5- to 6-quart wide heavy pot over moderately low heat, then cook the onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add the curry mix, salt, cumin, and cayenne and cook, stirring, for 2 minutes.

3.    Add the Chicken and Simmer. Add the chicken thighs, and peppers and cook, stirring to coat. Add the tomatoes and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 20 minutes.

4.    Add the Cashews and Yoghurt. Pulse the cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to the curry along with the zucchini and yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

5.    Garnish and Serve.  Place the curry in two bowls and using scissors chop over the coriander leaves for garnish and added flavour. Tuck in!