| QUALITY SNACKS IN RUSHED NOVEMBER! |
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November is that rushed time of the year being absorbed in the daily busy routines of our work schedules. Extra activities are in full swing. Time has gone by without a due break and pressing to complete many projects before the end of the year.
This is the time to make your surroundings carefree. Get outside as much as possible and take off your shoes, walk barefoot – it is a very good antioxidant and will normalise your blood pressure.
Make time to do what you love most with family and friends. One of the greatest gifts that family can give one another is spending time together. This strengthens and builds family bonding. It provides a sense of belonging and security for each one in your family. |
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| Activities/ideas for family time: |
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- Have a game night
- Start a new family tradition
- Get crafty with family and friends
- Braai in the middle of the week
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- Cook up a storm as a family
- Take part in a fun walk
- Picnic in your garden
- Make snack platters that are quick and easy
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| PAPRIKA & JALAPEÑO ATCHAR ROASTED CHICKEN |
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November is the month of getting ourselves into a festive mood and with a tappa’s style menu why not? I decided to do this type of menu to inspire the readers to pack stylish snack boxes for colleagues, friends and family. I created this menu for you to steal with the eye and replicate some of the details as seen in this photo. I had a wonderful shopping spree upon entering Impala Vleis Brits™ store a few weeks ago and every ingredient on this photo was acquired in store! |
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As a South African I love mielies and also the flavour of them when burning or as I say to my family, toasting. I opted to make my own tortillas also known as nachos.
Making your own Tortia chips or wraps is very easy and all the ingredients can be found at Impala meat. Personally I love the Winners maize meal because it is unsifted and I then mill it to a bit finer grit like super fine maize. But you can use a blend of the coarse and fine maize meal together if you’d like a gritty texture to the chips. The only ingredient not at Impalas shop is Xhantan gum. This gum can be found at most grocery stores at the Health section.
Warmest of wishes
Annelien Pienaar - Food Consultant
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CORN TORTIA CHIPS OR WRAP 1 1/2 cup flour 250 g unsifted medium or fine maize meal (Winners Braai Pap)
15 ml (1 tbsp) Funky Ouma olive oil or Impala butter
2.5 ml salt
15 ml (1 tbsp) Xanthan gum
250 ml (1 cup) boiling hot water
In a mixing bowl, mix together all the dry ingredients. Combine the hot water and oil and add to the flour mixture. Use a wooden spoon and stir until the mixture comes together and form one uniform mass.
Note: If the mixture is hard and crumbly add to this a tablespoon per turn to ensure to end with a supple ball of dough. Add a maximum of 3 tablespoons of water. Each supplier of maize meal are different and may lead to a thirsty dough.
Cover the dough and rest for 30 minutes.
PREPARING OPTIONS Sprinkle the surface with regular wheat flour for the rolling process. To prepare the chips the dough is rolled to a paper thin layer of 2mm thick. Rest the dough for 5 minutes and with a circular cookie cutter cut out rounds or not to waste, cut into strips and then into smaller squares or triangles. |
Cooking option no 1 Let the chips air dry for 5 minutes and pre-heat a cast iron frying pan to medium high heat. As soon as the pan is hot, add the cut pieces and dry fry them. To ensure that the shapes stays nice and flat, press it down with a tea towel or use a spatula. Turn and fry on the other side.
Once cooked sprinkle with Funky Ouma’s flavoured salt.
Cooking option no 2 These chips may be deep fried for a puffy treat.
Cooking option no 3 Divide the dough into 10 equal pieces and roll them until paper thin with a rolling pin. Dry fry on a cast iron pan and serve as a mini wrap. For larger wraps divide into 5 pieces.
Notes:this dough may be frozen. Recipe doubles well.
Serves: 4 |
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PAPRIKA & JALAPEÑO ATCHAR ROASTED CHICKEN
This recipe serves two purposes. The first is the fact that a whole chicken is cooked with the beautiful flavours or Impala’s Jalapeño atchar as main flavouring and then, if there are left overs, the meat is processed with Impala Spicy Mayo This wonderful mayo is also perfect as a dip on its own.
1.3 kg chicken whole or 800 g chicken fillets ¼ cup of Jalapeño Atchar ½ cup Impala Braai sauce 1 tsp Funky Ouma salt
Preheat an oven to 180C and place the chicken into a casserole dish with lid or later cover the dish with tin foil.
Mix the sauces and salt together and rub over the chicken. Cover and bake for 2 hours.
Let the chicken cool and break into pieces and cut into smaller portions, mix with 250 mlImpala Spicy mayo. Serve hot or cold.
Serves 4 |
AVO DIP
2 large ripe avo’s 1 tbsp lemon juice ½ tsp Impala Signature sprinkle, chip and roast potato spice. Funky Ouma pepper to taste.
Puree all the ingredients together, scoop into serving bowl and top with some of the Jalapeño atchar oil.
Serves 4 |
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| HUGE CRUMBED CHICKEN PROMOTION |
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Preparing your meal in just a few minutes
At Impala Vleis™ we can help you prepare convenient and easy meals. Long hours in the kitchen will be something of the past this November. |
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OUT OF IDEAS FOR PERFECT CHRISTMAS GIFT?
Come and visit our store today. |
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| EXCITING NEWS FROM IMPALA KOFFIE™ |
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- Signature Ice Coffee
- Iced Hazelnut Latte
- Iced Fudge Latte
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- Iced Chocolate Mochaccino
- Iced Chai Latte
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Freshly made from Impala’s Arabica coffee beans. |
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| GREAT FOOD TO GO FOR A BUSY NOVEMBER |
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For all those busy days…no need to cook!
Kitchen Hours: Open 6 days a week
Monday – Friday 7:00 to 15:00
Saturdays 7:00 to 13:00
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More about Impala Vleis Brits™ matured meat... |
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Matured meat is an aged piece of meat that has a fuller, deeper, richer taste than a fresh one. All this needs to be done in carefully controlled conditions of temperature and humidity, or the meat will just spoil.
Why we feel our steaks are superior: - We start by buying the best South African carcasses directly from accredited abattoirs
- We properly age our steaks using the wet-aging maturity method
The wet-aging maturity method is a process in which meat is vacuum-sealed in plastic and allowed to age 14 to 21 days, or sometimes longer. The process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness. |
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