Summer is back in sunny South Africa! Longer days and warmer nights mean spending more time outdoors. Alfresco dining calls for summer recipes that can be served in any outdoor setting.
Whether you are throwing a summer braai for a group of friends at home, going for a picnic in the park or spending a hot day at the beach, savour the goodness of summer with these easy-to-make recipes from Rhodes Quality perfect for outdoor occasions.
The ultimate summer meals are fresh, flavourful and easy to share. Go with goodness, go with Rhodes Quality’s refreshing range of 100% fruit juices, the perfect partner to any summer dish.
Sweet Chili Peach Chicken
A sweet, 100% peach fruit juice chicken prepared over the coals.
This recipe serves 4.
Ingredients
- 375 ml (1½) cups Rhodes Quality Peach 100% Fruit Juice
- 1 x 410 g can Rhodes Quality Peach Slices, drained
- 65 ml (¼ cup) soy sauce
- 80 ml (⅓ cup) sweet chilli sauce
- 30 ml (2 Tbsp) olive oil
- salt and freshly cracked black pepper
- 4 x chicken breasts
Instructions
- Mix the Rhodes Quality Peach 100% Fruit Juice, soy sauce, sweet chilli sauce and olive oil.
- Season to taste.
- Slice slits into the top of each chicken breast and place into a bowl or sealable bag.
- Reserve 250 ml (1 cup) of the marinade and add the remaining marinade to the chicken, making sure that all the chicken is evenly lying in the marinade.
- Refrigerate overnight.
- Take the chicken out of the marinade and return to room temperature.
- Make a foil pocket and place the Rhodes Quality Peach Slices into the pocket. Pour over a little of the reserved marinade and seal.
- Braai the chicken over medium coals for 10 – 15 minutes or until cooked through, brush with the reserved marinade while cooking.
- Place the foil pocket alongside the chicken on the grid while cooking and heat through.
- To serve, slice the chicken breasts and turn the hot peach slices out over the chicken.
Butternut and red pepper hummus pressed sandwich
Delicious, simple, and enough to feed the whole family, Rhodes Quality teamed up with Zola Nene to create this all-in-one travel snack for those long summer road trips, perfectly paired with Rhodes Quality 100% Mango Juice.
Ingredients
For the hummus:
- 2 x 400 g cans Rhodes Quality Chickpeas in Brine
- 300 g diced butternut
- 3 red peppers, deseeded and chopped
- 10 ml (2 tsp.) ground cumin
- Salt and pepper
- 60 ml olive oil
- 50 ml (4 Tbsp.) tahini paste
For the sandwich:
- Wild rocket
- Shaved ham or chicken
- 2 mozzarella balls
- 1 ciabatta loaf or sourdough loaf
Instructions
- Preheat the oven to 200°C.
- Place the butternut, peppers, cumin and 50 ml (4 Tbsp.) of olive oil into a baking dish.
- Toss together, then roast for 25 minutes or until the butternut is tender.
- Place butternut and peppers, remaining olive oil, chickpeas, tahini and seasoning into a blender and puree until smooth.
- Cut off the top of the loaf, then scoop out the inside of the bread don’t throw these away, freeze them to use as breadcrumbs.
- Spread the hummus generously all over the inside of the loaf.
- Begin layering the sandwich by rocket, ham and mozzarella.
- Press the ingredients down firmly, then top with the bread lid.
- Wrap the entire loaf with foil until ready to serve.
- This sandwich can be made the night before and stored in the fridge, perfect for a road trip.
Slice into wedges to serve.
Chakalaka pull-apart bread
A cheesy pull apart loaf, delicious served with a braai and an ice-cold glass of Rhodes Quality 100% Orange Juice.
Ingredients
- 1 x 400 g can Rhodes Quality Chakalaka Mild & Spicy
- 330 ml (1 ⅓ cups) water, warm
- 1 x 10g packet dried yeast
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) sugar
- 600 g (4 ¾ cups) cake flour
- 100 ml (⅓ cup + 4 tsp) butter
- 250 ml (1 cup) grated cheddar cheese
- 125 ml (½ cup) grated mozzarella cheese
Instructions
- Place the warm water into a bowl.
- Add the yeast, salt and sugar and stir well.
- Leave to stand until the yeast blooms.
- Place the cake flour into a large bowl and rub in the butter.
- Add the yeast mixture and form into a soft dough.
- Knead for about 10 minutes, until smooth and elastic.
- Place the dough into a lightly floured bowl, cover with a damp cloth and prove until doubled in size.
- Knock the dough down and roll into a long roll.
- Cut the roll into equal size slices and roll each slice into a ball.
- Place half of the balls into a loaf pan that has been sprayed with non-stick spray and lined with baking paper.
- Cover the balls with a layer of Rhodes Quality Chakalaka Mild & Spicy.
- Sprinkle half of the cheese over the Chakalaka.
- Repeat with a second layer of dough balls, Chakalaka and cheese.
- Leave the bread to rise in a warm place for 30 minutes.
- Bake the Chakalaka bread in an oven that has been preheated to 190°C for 30 minutes, or until the dough bounces back and the loaf is golden brown.
- Remove from the oven and allow to cool for a few minutes before turning out.
- Serve warm.
Butterbean and avocado wraps
light but filling and nutritious lunch wraps perfect for on the go. Deliciously paired with Rhodes Quality 100% Apple and Cranberry Juice Blend.
Ingredients
- 1 x 400 g can Rhodes Quality Butter Beans, drained
- 1 large avocado, peeled and stoned
- 65 ml (¼ cup) milk
- small red onion, finely chopped
- 5 ml (1 tsp) Dijon mustard
- salt and freshly cracked black pepper
- 4 large tortillas or wraps
- 2 handfuls baby spinach
Instructions
- Place the Rhodes Quality Butter Beans into a bowl and mash with a fork.
- Add the avocado and mash with a fork until combined.
- Add milk to smooth.
- Stir in the red onion and the Dijon mustard,
- Season to taste.
- Place the tortillas on a clean surface.
- Top with baby spinach.
- Spoon on the chickpea / avocado mixture.
- Roll up, slice, and serve.
Chickpea and oat energy ball
A filling treat perfect on a hike or as a mid-meal snack, paired with a refreshing Rhodes Quality 100% Mango Juice it’s a healthy daytime treat for everyone in the family.
Ingredients
- 1 x 400 g can Rhodes Quality Chickpeas, rinsed and drained
- 250 ml (1 cup) peanut butter
- 250 ml (1 cup) oats
- 125 ml honey
- 5 ml (1 tsp) vanilla essence
- 80 ml chocolate chips,
- 2 handfuls baby spinach
Instructions
- Place the Rhodes Quality Chickpeas in a food processor and process until well crushed.
- Add the oats, peanut butter, honey and vanilla essence.
- Process until the mixture is well blended.
- Add the chocolate chips and pulse to mix through.
- Roll the mixture into even-sized balls and place on a baking sheet that has been lined with baking paper.
- Refrigerate for a few hours until the balls are set.
Orange chicken liver patè
A great accompaniment for a brunch, served with crackers or fresh bread.
Ingredients
- 160 ml Rhodes Quality Orange 100% Fruit Juice
- 125 ml butter
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 500 g chicken livers, cleaned
- salt and freshly cracked black pepper
- fresh thyme, leaves pulled
- 30 ml (2 Tbsp) cream
- 80g butter, melted
- 3-4 Thyme sprigs
to serve: Rhodes Quality Dill Gherkins, crackers, or fresh bread.
Instructions
- Melt the butter in a large frying pan.
- Add the onions and cook over medium heat until softened.
- Add the garlic and cook for a few minutes more.
- Add the chicken livers and season well.
- Stir in the thyme leaves.
- Continue to cook over medium heat until the chicken livers are cooked through.
- Add Rhodes Quality Orange Fruit Juice and the cream.
- Cool the mixture and then transfer to a food processor.
- Blend until the pat is a smooth paste.
- Season to taste.
- Spoon the pat into a bowl.
- Place the thyme sprigs on the top of the patè and pour over the melted butter.
- Refrigerate to set.
- Serve with Rhodes Quality Dill Gherkins and the crackers or fresh bread.Melt the butter in a large frying pan.
- Add the onions and cook over medium heat until softened.
- Add the garlic and cook for a few minutes more.
- Add the chicken livers and season well.
- Stir in the thyme leaves.
- Continue to cook over medium heat until the chicken livers are cooked through.
- Add Rhodes Quality Orange Fruit Juice and the cream.
- Cool the mixture and then transfer to a food processor.
- Blend until the pat is a smooth paste.
- Season to taste.
- Spoon the pat into a bowl.
- Place the thyme sprigs on the top of the patè and pour over the melted butter.
- Refrigerate to set.
- Serve with Rhodes Quality Dill Gherkins and the crackers or fresh bread.
