| Making memories with Impala Vleis Brits™ |
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Comfort food is what we associate with positive memories from our childhood. Having our meals is something we do with family and friends, so even when we eat alone it can awake feelings of belonging to others. Specific dishes coming to mind are a wonderful potjie while camping or an oven roast at Sunday lunch. With these meals there are very specific flavours that are associated with them. Having a leg of lamb infused with aromas of rosemary, garlic and lemon is just one of those. Or having a sweet and sour pork neck with basmati rice. Flavours of curry coming through with a hint of coconut…these are all wonderful memories of comfort food. Herbs ‘n spices, sauces and marinades are the heart and soul of every dish and at Impala and we aim to assist you, our customer, with our wide range of products to enliven every meal. Going camping or having a potjie with friends, we have the solution in store to build memories to last! |
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| Impala Pork Neck Curry by Annelien Pienaar |
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30 MINUTE PORK NECK CURRY 1.2 kg Impala pork neck cubes
250 g Impala Kassler steak, cubed
1 onion, cubed
45 ml butter
1 stock cube of choice dissolved in 250 ml boiling hot water
200 g dried apricots, Montagu
1 tin of 410g coconut cream
125 ml (1/2 cup) Impala Sweet ‘n Sticky Marinade
15 ml (1 tbsp) garam masala or strong curry
Salt ‘n pepper to taste
Fry the cubed Kassler rashers in butter for 2 minutes. Add the onion and fry until translucent for 2 minutes and add the neck and brown the meat on all sides.
Add the stock and apricots and cook for 20 minutes at moderate heat. Add the coconut cream, Impala sweet ‘n sticky sauce and curry. Flavour to taste and serve with Basmati rice. Portions: 4-6
TIP: Slow cooker: Follow step 1 and at step 2 add all ingredients and slow cook on high for 4 hours. |
TURMERIC BASMATI RICE 1 stock cube 750 ml water 250 ml basmati rice
Rinse rice in water until the water runs clear. Add the stock cube and water. Boil at medium heat for 20 minutes and drain. Stir in the turmeric and butter and serve hot. Portions: 4-6
TIP: Rice can be frozen in small quantities, but the secret is to boil the rice just until it starts to soften. Once defrosted and reheated the texture will be perfect. Cooking and freezing rice this way, will save you time. |
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ROLY POLY PUDDING This winter warmer after dinner is the perfect way to end a wonderful meal. This all-in-one dessert is quick and easy to make, and the flavours of custard and vanilla will tickle the taste buds.
280 g (2 cups) cake flour 10 ml (2 tsp) baking powder 2.5 ml (1/2 tsp) bicarbonate of soda 2.5 ml (1/2 tsp) Funky Ouma salt 85 g (6 tbsp) butter or baker’s margarine 1 large egg, lightly whisked 125 ml (1/2 cup) full cream milk 125 ml (1/2 cup) Impala apricot jam
Preheat oven to 180C and grease an oven safe pyrex dish of 20x30 cm with butter. Set aside.
Sift together: cake flour, baking powder, bicarbonate of soda and salt. Place into food processor and blend the butter into this mixture and add the milk and egg and mix until dough form. Be careful not to over work. If you don’t have a food processor, rub butter in with finger-tips and lastly add egg and milk to form a dough. Don’t over knead.
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| PRODUCTS USED IN THE IMPALA PORK NECK CURRY RECIPE |
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| | Montagu is a trusted South African brand, known for its moreish array of dried fruit and nuts. The bright orange branding, reflecting beloved small-town values and philosophy of providing 'sunshine in a packet', is well-recognised amongst consumers. The brand is regarded as a pioneer in the snacking industry for offering a delicious and diverse range of modern snack options that supports consumers who aspire to lead a healthier lifestyle. "We offer a healthier snack option for people who want to live better."
- Montagu | |
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| | The neck end or collar sits above the shoulder and can be divided into the spare rib and the blade (not to be confused with the spareribs that are so popular on the barbecue). It is slightly fatty and most often used cured for bacon or inexpensive diced or minced pork. | |
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| Visit our Facebook to view our weekly specials and our location. |
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| Impala Vleis Brits™ Branded Victorinox Knives |
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Originating from inside Karl Elseners’ workshop in 1884, in the town of Ibach, in the Canton of Schwyz, Switzerland, Victorinox stands for quality, functionality, innovation and iconic design, and has done so for more than 130 years. Today Victorinox produces and sells unique, high quality products worldwide which are of practical use in different areas of life: Swiss Army Knives, Cutlery, Watches, Travel Gear and Fragrances. His revolutionary idea of manufacturing a compact knife with an array of practical functions was a success: the Swiss Army Knife was born. Swiss Army knives made by Victorinox are made of a proprietary blend steel from Germany and France.
The paring knife is one of the most important tools in your kitchen. And Victorinox make an extremely sharp paring knife with an especially ergonomic handle. With one of these in your hand, you can do anything – from simple slicing to intricate cuts or inspired garnishing. But most importantly, you'll show those fruits and vegetables who is in control.
The Victorinox Steak Knives are designed to look great on the table and feel great in your hand. Their ultra-sharp blades can handle anything on your plate, the high-quality steel ensures the blades will hold their edge longer, and the excellent balance means they'll disappear in your hand. Every time you sit down to the table, you can focus on what matters most – enjoying a meal together. Now Impala branded too! |
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DID YOU KNOW
Victorinox products branded with the Impala Vleis Brits™ logo are branded at the Victorinox factory in Switzerland to keep to their superior quality of their brand. Impala Vleis Brits™ Victorinox products, as well as the huge Victorinox range, are available in our store or online. |
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| Warm up with an Impala Cappuccino while you shop. |
| Home baked Choc Chip muffins made with love in our home town.
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| | Impala Vleis Brits™ is a family-based business. Family isn’t always about being connected biologically but includes all the people in our lives who commit to love and support us unconditionally, a group of friends who we can laugh and cry with…or even better
BRAAI WITH! | |
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