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 Peppadew grilled courgette and ricotta crostini
     Simply delicious! 

 
Ingredients

  • 6 baby courgettes
  • 10 Peppadew Sweet Piquante Peppers
  • 10 leaves basil chopped
  • 125ml whole fat ricotta
  • 20 small pieces sourdough bread toasted
  • 1 whole clove garlic for rubbing
  • 1 tsp white wine vinegar
  • 3 tbsp extra virgin olive oil

 
Method

Preheat oven to 200c.  Brush the small pieces of bread with some of the olive oil and season with salt and pepper.

Place on a baking tray, bake for 7 minutes and then remove.  

Rub each piece with the garlic and set on a platter.

Heat a griddle pan until very hot.  Thinly slice the courgettes lengthways and drizzle with 1 tbsp of the oil.  Season well and grill for 1-2 minutes each side.  Continue until they are all grilled. 

Place on a plate and drizzle with the vinegar, basil and remaining oil.  

Spread some ricotta on each piece of crostini and then top with some courgettes and a whole Peppadew.

 


 Peppadew Greens with bacon and yellow mustard seeds
     Add Pep to your greens today!

 
Ingredients
  • 400g cavolo nero chopped into 1 inch pieces

  • 1 tbsp yellow mustard seeds

  • 1 tbsp extra virgin olive oil

  • 1 tbsp white wine vinegar

  • 12  Peppadew Sweet Piquante Peppers halved

  • 6 slices smokey rasher bacon chopped

  • 2 tbsp extra virgin olive oil

 
Method

Bring a large pot of salted water to a boil.  Add the greens and cook for 1 minute.  Drain and rinse in cold water.  Set aside to drain.

Heat a frying pan, and add the bacon.  Cook until very crisp and then drain on paper towels.  Remove most of the oil.  

Add the vinegar, olive oil, mustard seeds and the bacon back to the pan.  Add some seasoning and a pinch of sugar. 

Bring to a boil, add the Peppadew and then add the greens to the pan.  

Stir through until warm. Serve immediately.

 

 
 Pan Fried Halloumi with Peppadew, caper and lemon dressing
     Peppadew dressing to die for!

 
Ingredients
  • 1 200g block halloumi

  • 100g wild rocket

  • 15g flat leaf parsley finely chopped

  • 1 tbsp small capers

  • 1 tbsp honey

  • 1 lemon zested and juiced

  • 8 Peppadew quartered

  • 3 tbsp extra virgin olive oil

  • 1 lemon for quartering

 
Method

Drain the halloumi and then slice in half the long way.  Slice each piece in half and then halved again until you have 8 slices.  

Heat a frying pan with the 1 tbsp of the oil.  Brown the halloumi on both sides, about 1 minute each.

Remove from the pan and drain on paper toweling.  

Add the remaining oil to the frying pan and add the capers, honey, lemon juice and zest and the Peppadew.  Season and cook for 1minute and then remove from heat.  

Add the parsley.  Place two halloumi on each place and a large handful of rocket.  

Pour the dressing over each and serve with a lemon wedge.


 Cheese stuffed Peppadew wrapped in crispy bacon
     So so easy and so so yummy!

 
Ingredients
  • 10 Cheese Stuffed Peppadew  drained

  • 1 tbsp finely chopped parsley

  • 10 toothpicks

  • 5 slices smoked rasher bacon

 

 
Method

In a hot frying pan, cook the bacon until it is just starting to crisp.  Remove and drain.  

Pour out most of the oil and discard.  When the bacon is cool enough, wrap around the stuffed Peppadew and secure with a toothpick.  

Repeat with all ten.  

When close to serving, heat the frying pan.  Brown the wrapped Peppadew for a minute or two until nice and crisp.

Drain and place on a serving tray.  Sprinkle with the parsley.

 

 Peppadew Turkish chopped salad with lemon dressing
     Create a Turkish delight with a zesty dressing

 
Ingredients
  • 1 head sweet cos lettuce ripped into pieces

  • 2 pita breads toasted and broken into pieces

  • 1 yellow pepper chopped into pieces

  • 2 tbsp fresh chopped dill

  • 100g cherry tomatoes halved

  • 1 bunch spring onions finely chopped

  • 6 radishes thinly sliced

  • 15 Peppadew Sweet Piquante Peppers cut in half

Dressing

  • 3 tbsp extra virgin olive oil
  • zest and juice of 1 lemon
  • 1 tbsp honey

 
Method

In a glass jar with a fitted lid, add the dressing ingredients.  

Add some salt and pepper and shake well. 

 Place the salad ingredients in a large bowl.  

When ready to serve, pour the dressing over and mix together. 

 
 Peppadew Chicken Quesadillas with smokey chipotle sauce
     A delicious Mexican dish with a hot sweet twist!

 
Ingredients
  • 4 large flour tortillas

  • 2 tbsp chopped fresh coriander

  • 2 tbsp chipotle chili puree

  • 2 cooked chicken breast cut into thin slices

  • 4 spring onions finely chopped

  • 16  Peppadew Sweet Piquante Peppers chopped

  • 6 slices red Leicester cheese

  • 4 tsp vegetable oil

  • To serve: guacamole and hot pepper sauce

 
Method

Heat two large frying pans and add 2 teaspoons oil to each. 

Take two tortillas and layer the cheese, Peppadews, spring onions, chipotle puree and fresh coriander. 

Top with another tortilla and carefully add to each pan. Keep the heat on low and

 cook until browned and the cheese is melting, about 5 minutes each side.

 Cut into triangles and serve with salsa or guacamole. Cold beers too!

 
 Peppadew Spaghetti with yellow peppers and Italian sausage
     Spice up your pasta!

 
Ingredients
  • 400g spaghetti

  • 15  Peppadew Sweet Piquante Peppers halves

  • 2 tins cherry tomatoes tomatoes

  • 500g Italian pork sausage, casing removed

  • 1 tsp each crushed chili flakes and fennel seeds

  • 2 yellow peppers cored and sliced

  • 4 cloves garlic sliced

  • 2 tbsp olive oil

 
Method

In a large saucepan, heat the olive oil. 

Add the garlic and saute until golden, about 2 minutes. Add the sausage and and cook until browned, about 3 minutes. Add the peppers, fennel, chili and some salt. 

Saute for a few minutes and then add the tomatoes and Peppadews. Cook for 10 minutes. 

While the sauce is cooking, boil a large pot of water. Add some salt and boil the pasta until al dente, about 8-9 minutes. 

Toss the pasta with the sauce and serve with grated parmesan cheese. 

 
 
 Peppadew crostini with pesto, proscuitto and mozzarella
     Perfect to eat as a lunch on the go or when entertaining guests.

 
Ingredients
  • 12 thick slices of sourdough or regular baguette 
  • 6 tbsp freshly prepared pesto
  • 2 balls fresh mozzarella cheese
  • 3 slices proscuitto or serrano ham
  • 24 Peppadew Sweet Piquante Peppers halves
  • Large handful wild rocket

 
 
Method

Toast bread until golden.

Spread each one liberally with pesto.

Top with piece of mozzarella, Peppadew, procuitto and rocket. 


 
 
 Peppadew, celery, onion and bread stuffing with parsley 

     For adding pop to your next roast!
 
Ingredients
  • 500g cubed bread with crusts(sourdough or rustic)
  • 2 large yellow onions chopped
  • 1 celery heart chopped
  • 15 Peppadew Sweet Piquante Peppers 
  • 2 tbsps each of chopped fresh sage, parsley, and thyme
  • 250g chestnuts mushrooms sliced
  • 125g butter
  • 250ml vegetable stock
  • 2 eggs beaten
 
 
Method

Preheat oven to 180c.

In a very large frying pan, melt the butter.  Add the onions, celery, fresh herbs and a good teaspoon or more of salt.

Saute for 10 minutes and then add the mushrooms.

Cook another 5 mintues and then remove from the heat.

Place the bread in large bowl and pour the vegetables and Peppedew over.

Mix well and then pour the eggs and stock in.

Taste for extra seasoning and place the mixture in a large baking dish or alternatively divided into a large muffin/bun tin and cover with foil.

 Bake for 25 minutes and remove foil in the last 10 minutes of cooking.
 Peppadew, chickpea and feta dip
     Delicious and easy! 

   
Ingredients
  • 2 x 400g tins chickpeas drained
  • 2 lemons juiced
  • 75ml extra vigin olive oil
  • 1 garlic clove chopped
  • 1 tsp each chilli flakes and cumin seeds
  • 2 tbsp each chopped mint and coriander 
  • 15 Peppadew Sweet Piquante Peppers finely chopped

Method

In a food processor, blend the garlic, lemon, chickpeas, olive oil, chili, and cumin. 

Add a good teaspoon salt and blend until smooth.

Scrape into a bowl and stir in the Peppadews, herbs and feta. 

 Serve with crisp flatbread, crispy pita or crackers.

 

 Fehlbergs Gourmet Cibatta Roll
     Perfect for lunch!

   
Ingredients

Method

Slice peppers, onions and feta thinly.

Spread a small amount of seeded mustard onto the inside of the bun and layer remaining ingredients. 

 Sweet and Sour pepperonata with Peppadew and Olives
     A heart warming family meal!

 
Ingredients

  • 5 yellow or red peppers seeded and cut into batons
  • 12 Peppadew halved
  • 1 onion sliced into half moons
  • 3 cloves garlic thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 150ml tomato passata
  • 6 oil cured black olives pitted and halved
  • handful of basil leaves

 
 
Method

In a large fry-pan heat the olive oil and add the onion and garlic. Season well and saute for 8 minutes until golden brown.

Add the peppers and saute for another 5 minutes.

Pour in the vinegar and tomato passata and simmer for 25 minutes.

Remove from the heat and add basil leaves Peppadew and olives.


Fresh Guacamole
            A zesty dip that is perfect for any occasion, from entertaining to snacking.

 
   Ingredients
  • 1 Avocado - Pitted, Peeled & Diced
  • 1 Roma Tomato, Diced
  • 1/2 Red Onion, Diced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 tbsp Worcestershire Sauce
  • Splash Banditos Jalapeño Sauce
  • 1 tbsp Lime Juice
 
Method

Combine avocado, tomato, onion, salt, pepper, garlic powder, worcestershire sauce and Banditos Jalapeño Sauce in a bowl and stir vigorously to combine.

Pour lime juice over the top of finished dip. This guacamole will last up to two days in the refrigerator.


 
 
 Peppadew, crab and avocado crostini
     A canape with more bite! 

 
Ingredients
  • 2 avocado, diced and slightly mashed
  • juice of half lemon
  • half small red onion diced
  • 2 tbsp finely chopped chives
  • 100g fresh white crabmeat
  • 10 Peppadew quartered
  • 20 small pieces sourdough bread toasted
  • 1 tbsp extra virgin olive oil
 
Method

Preheat oven to 200c.  

Brush the bread with olive oil and place on a baking tray.

Cook for 7 minutes and then remove.  

In a small bowl, mix together the avocado, lemon juice, chives and some salt and pepper.  

Spoon a good teaspoon on each piece of bread.  

Top with some crab and 3-4 Peppadew pieces.
 
 
 Peppadew pork chops with caper and olive sauce
     Perfect to eat as a lunch on the go or when entertaining guests.

 
Ingredients

  • 4 pork chops
  • 3 cloves garlic sliced
  • 2 tbsps olive oil
  • 75ml red wine vinegar
  • 250ml white wine
  • 2 tbsp soft brown sugar
  • 3 tbsp sultanas
  • 15  Peppadew Sweet Piquante Peppers halved
  • 8 mild pitted black olives
  • 1 tbsp small capers
  • 2 tbsp flat leaf parsley chopped

 
 
Method

In a large frying pan, heat half the olive oil. 

Season the pork well and sear brown on both sides. Remove and set aside. 

Add the garlic and remaining olive oil to the frying pan and saute until golden, about 1 minute.

Add the pork, red wine vinegar, white wine, sugar and sultanas. 

Bring to a boil and then turn down to a simmer for 8 minutes. 

Add the Peppadews, olives and capers and parsley.

 Serve with mash, rice or green vegetable like beans.

 
 Roasted squash salad with mozzarella, rocket and Peppadew dressing
     Fresh, simple summer salad.

 
Ingredients

  • 1 small squash, peeled and cut into long pieces
  • 2 balls buffalo mozzarella ripped into 2 chunky pieces
  • 100g serrano ham or proscuitto
  • 100g wild rocket
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1 tbsp white wine or white balsamic vinegar
  • 1 tbsp honey
  • 10 Peppadew Sweet Piquante Peppers finely chopped

 
 
Method

Place the squash on a baking tray.  Drizzle with 1 tbsp of the olive oil.  Season and bake for 25 minutes. Remove and let sit.

In a small frying pan, heat the remaining olive oil.
  Add the garlic and cook until golden, about 1 minute.  Remove from the heat and add the vinegar, honey and Peppadew. Place back on the heat and cook for 1 minute.  Remove and set aside.

Arrange the squash and 2 pieces of mozzarella on each plat. Top with some rocket and a slice of proscuitto. Pour the dressing over each plate and serve.

Peppadew Yule Log
    A modern take on a classic dessert.

 
   Ingredients

  • Cocoa Powder for Dusting
  • 175g Chilli Chocolate, Broken
  • 4 Eggs
  • 10 Peppadew Sweet Piquante Peppers, Chopped
  • 115g Caster Suger
  • 4tbsp Orange Marmalade
  • 2tbsp Orange Juice
  • 200g Mascarpone Cheese
 
 
Method

Preheat oven to 180°c. Grease and line a swiss roll (or similar) tin and lightly dust with cocoa.

Melt the chilli chocolate and mix with Peppadew Peppers. Leave aside to cool.

Separate eggs into whites and yolks. Whisk egg yolks and sugar until light and creamy. Stir in chocolate slowly. Whisk egg whites until stiff and fold into chocolate mixture. Spoon into pre prepared tin and bake for 15 minutes.

Remove from oven and turn out roulade onto baking paper. While that cools combine marmalade and juice in a small pan. When the mix has melted scrape into a small bowl, cooling to room temperature. Add mascarpone and whisk until thick. 

Spread mascarpone mix over cooled roulade. Roll it up and wrap it in baking paper before refrigerating until cold. To serve slice evenly.


  
 Fehlbergs Gourmet Onion Platter
Great at gatherings.

 
Ingredients
  • Sourdough Loaf
  • 10 Pickled Onions
  • ½ Wheel of Brie
  • 1 Thick Slice of Herb Infused Cheddar
  • ½ cup Peppadew Sweet Piquante  Peppers
  • ½ cup Sundried Tomatoes
  • ½ cup Salami
  •  Basil or Flat Leaf Parsley to Garnish
 
Method

Slice and toast sourdough.
Arrange all ingredients decoratively on a serving platter.



 
 

  Chicken Quesadillas 
  A treat the whole family will love. 

 
Ingredients
  • 1/2kg Skinless Chicken Breast
  • 3tbsp Mama Africa Mild Zulu Relish
  • 1tbsp Vegetable Oil
  • Peppadew Sweet Piquante Peppers, Chopped
  • 1/4 cup Jalapeño Peppers 
  • 1 Red Onion, Sliced
  • 6 Tortillas 
  • 300g Grated Cheddar Cheese
  • Sprinkling of Bacon, Chopped
 
 
Method

Preheat oven to 180°c

Chop chicken into small chunks and coat in Zulu Relish. Shallow Fry until cooked through.

Heat oil in a large saucepan over medium heat. Mix chicken, chopped peppers, jalapeños  and onion and slowly cook for around 10 minutes.

Layer 1/2 of each tortilla with cheese, chicken mix and desired amount of bacon bits. Top with cheese and fold tortillas. 

Bake for 10 minutes or until cheese has melted.


 
       Peppadew and Tapenade Pastry Whirls 
    The perfect party finger food. 

 
Ingredients
  • 500g puff pastry, thawed if frozen
  • About 100g tapenade
  • 16 Peppadew Hot or Mild Sweet Piquanté Peppers, drained and finely chopped
 
 
Method

Preheat the oven to 200°c

Roll out the pastry to a rectangle measuring 25 x 45cm.

Spread the pastry thinly but evenly with the tapenade and sprinkle the chopped Peppadew peppers evenly over the surface.

Cut the pastry rectangle in half to make two squares, each measuring 25 x 22.5cm.

Roll each topped square up, wrap separately in cling film and chill for at least 1 hour.

Unwrap the rolls, slice them thinly to make whirls and lay these on baking sheets, keeping them at least 1cm apart.

Bake for 12-15 minutes until well risen and golden. Serve hot.

Note: The rolls can be frozen. Thaw them before cooking, but slice while still firm.


 
        Spicy Chipolatas with Hoisin and Peppadew Glaze
    Easy and a guaranteed hit! 

 

Ingredients

  • 2 tbsp honey
  • 1 tbsp olive oil
  • 8 tbsp hoisin and spring onion sauce (or plain hoisin)
  • 2 tbsp freshly squeezed lime juice
  • 10 Peppadew Hot or Mild Sweet Piquanté Peppers, drained and finely chopped 
  • 2 x 375g packs pork chipolata sausages, about 24
  • Extra Peppadew Hot or Mild Sweet Piquanté Peppers Peppers, halved, to serve 
 
Method

Mix the honey, hoisin, lime juice and finely chopped piquanté peppers in a bowl.

Grease pan with oil. Spread out the chipolatas in a grill pan. Cook them on a medium heat, turning once or twice, for 10-12 minutes, until they begin to brown.

Pour away any excess fat from the pan. Spoon half the hoisin and pepper mixture evenly over the sausages. 

Return the pan to the stove. Cook for 2 minutes, then turn the sausages and spoon the remaining pepper mixture over.  Cook for 2-3 minutes more, or until they are glazed and sticky.

Pile on a plate and garnish with more peppers, or, if serving as a party nibble, pierce each sausage with a cocktail stick on which a piquanté pepper half has been threaded.

 
          Summer Prawn Salad with Peppadew Whole Peppers,
                                      mango and avocado  
                  Light and fresh salad, great with any meal!

 

Ingredients

  • 50g wild rocket leaves
  • 1 small red onion, finely sliced
  • 16 Whole Sweet Piquanté Peppers halved (Hot or Mild)
  • 800g fresh cooked tiger prawns - peeled and deveined, tails intact
  • 2 mangos - peeled, stones removed and sliced
  • 2 avocados - peeled, stones removed         
  • Freshly ground black pepper to taste    
  • Slice lime wedges for serving     

For the dressing:

  • 4 tablespoons sugar
  • 4 tablespoons fish sauce
  • 6 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 4 tablespoons sunflower oil

 
Method

To make the dressing:

Mix the sugar, fish sauce, lime juice, vinegar, oil and salt in a small jug and set aside.

To make the salad:

 Toss the rocket, onion, Whole Sweet Piquanté Peppers, prawns and dressing together. 

 Arrange mango and avocado slices on top and serve garnished with lime wedges and freshly ground pepper.

 
        Sweet Piquante Pepper Relish Rib Eye Steak  
                  Liven up your favourite grilled rib eye steak!


Ingredients

  • 4 x 150 to 200 gm rib eye steak
  • Salt and Pepper to season
  • A drizzle of olive oil  
Sweet Piquante Pepper Relish sauce:
  • 1 tbsp butter
  • 1/4 cup mushrooms, very finely diced
  • 1 carrot, very finely diced
  • 1 small onion, very finely diced
  • 4 tsp tomato sauce
  • 2 tsp Worcestershire sauce
  • 1/4 cup Mild Peppadew® Sweet Piquanté Pepper Relish
  • 1 tbsp honey
  • 2 tbsp red wine
  • 1 tbsp fresh parsley, finely chopped
  • salt and ground black pepper to taste
  •               
 
Method

1. Season the steak with salt and pepper and rub in with a drizzle of olive oil. Set aside at room temperature for 15-30 minutes.

2. Prepare the sauce. Heat the butter in a large frying pan and sauté the mushrooms, carrot and onion for 5 minutes. Add the remaining ingredients and simmer for 3 minutes until the sauce is thickened slightly. Keep warm.

3. Grill the steaks to your liking and serve with the Sweet Piquanté Pepper Relish sauce spooned over the steaks.

Serve with baked potatoes and a crisp mixed salad.

 
 
 
 
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