the wonderful world of finest

The world of PnP Finestwonderful

^OUR PRODUCTS… OUR PEOPLE… OUR PASSION

From artisan breads and luscious meats

to sauces, jams and decadent

dessertsNEW!INTRODUCING

PICK N PAY’S

‘FINEST-EVER’

GOURMET

RANGE

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PUBLISHED ON BEHALF OF PICK N PAY BY JOHN BROWN SOUTH AFRICA

W elcome to the wonderful world of PnP Finest, the ultimate gourmet offering in the PnP-branded range of products. Finest

is the latest addition to our three-tiered Private Label range, made up of the PnP range, our trusted alternative to top name brands, and No Name, our reliable, no-frills budget basics.

The beautifully packaged premium items in the Finest range are sourced from authentic suppliers around the globe, such as calamata olives from the Greek Peloponnese, organic coffee from Antigua, the fi nest Belgian chocolate and export-quality South African rooibos tea. Designed to make your lives easier and your meals that much more delicious, our new Finest range makes being a gourmet domestic goddess that much easier.Bon appétit!

With love from the Pn P Finest team xxxW ith love from the Pn P Finest team xxx

CONTENTS

4 Best of brunchAll the ideas, products and inspiration you need to make your brunch the very best it can be

9 Lazy daysWe show you how to create laid-back feasts with none of the fuss but all of the glory!

14 Posh nosh Decadent, delicious and totally doable – fi ne dining for your own home

19 Devilish desserts The ultimate in all things sinfully sweet, from dreamy ice creams to the richest, most indulgent chocolate treats imaginable…

Welcome

PnP Finest March 2012 | 3

PnP Finest products are available in selected stores nationwide. There may be variations in availability depending on seasonality.

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Best of brunchMake brunch the main event with gourmet bagels, deep-fi ll quiches, fresh-from-the-oven butter croissants, jams, exotic teas and fi ne coffees

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Deep-fi ll quichesServe the PnP Finest Smoked Trout, Dill and Crème Fraîchè Quiche with a refreshing salad of parsley, red onion and capers. Alternatively, the PnP Finest Creamy Gorgonzola, Mascarpone & Tender-stem Broccoli Quiche is heavenly with a simple tomato salad dressed with a PnP Finest Balsamic Glaze.

D fill i hD

Butter croissants This frozen heat-and-eat patisserie selection is made with melt-in-your-mouth fl aky pastry. Eat them as they are, hot from the oven, or serve with a selection of PnP Finest jams and preserves.

Gourmet bagelsChoose between these classic fi llings: PnP Finest Smoked Trout & Cream Cheese or PnP Finest Pastrami, Cream Cheese & Mustard Bagel. Slice into quarters, secure with a toothpick and serve as bite-sized snacks or canapés.

Citrus blossom honey This delicious honey’s fragrant sweetness will complement any PnP Finest tea. Alternatively, try it in a home-made honey and mustard dressing or drizzled over chicken pieces before grilling.

QUICKDOINKHERE

Fast favourites Brunch

Marmalade and croissant puddingReheat 4 PnP Finest Butter

Croissants according to packet instructions. Halve each croissant and spread with PnP Finest Lemon and

Lime Marmalade. Place in a 20x20cm ovenproof dish. Whisk together 2/3 cup (160ml) each cream and milk with 2 eggs and ¼ cup (60ml) sugar. Pour over croissants and allow to stand for 15 minutes. Bake at 180°C for 45-50 minutes.

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Marmalade and jamsA fantastic selection of jams that are not just for spreading on hot toast – try the PnP Finest Black Cherry & Aniseed Jam stirred through Greek yoghurt and served with muesli, or use PnP Finest Gooseberry & Ginger Jam to glaze pork chops just before braaing or grilling.

Try the PnP Finest Goat’s Cheese & Red Pepper Tarts or Smoked Salmon & Fennel Tarts available in packs of two – delicious served hot or cold with a simple salad of mixed greens.


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Marmaladeand croissapuddingReheat 4 PnP Fines

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GREAT IDEA!


Brunch On the side On

TeasPnP has travelled the world from Darjeeling, India, to good old England to bring you a selection of PnP Finest Ceylon, green, rooibos and infused teas that will blow your mind and your palate. Plus, they come in gorgeous, collectable tins!

ShortbreadFlaky, buttery and absolutely delicious, these moreish biscuits make wonderful gifts.

CoffeesHere’s something that will satisfy even the most discerning coffee connoisseur: PnP Finest Ethiopian Limu, Colombian, Ugandan Bugisu, Guatemalan and more pure Arabica ground coffee. Choose your, favourite with a matching mug in a tin – an ideal present!

Iced mocha coffeeBlitz ½ cup (125ml) strong PnP Finest coffee with a generous scoop of PnP

Finest Belgian Chocolate Ice

Cream and a cup of ice cubes. Drizzle the sides of a tall glass with PnP Finest Chocolate

Sauce and spoon in the iced coffee mixture. Serve with tall spoons and straws.

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6 | PnP Finest March 2012

CakesIf it’s something sweet you’re after, look no further. PnP Finest Carrot Sandwich Cake or the über-indulgent Fudge Cake are just some of the sweet treats you’ll fi nd in store. Perfect with a cup of strong coffee or served as a quick-fi x dessert.

Bedtime is much more comforting with a mug of creamy PnP Finest Hot Chocolate. Up the treat factor with marshmallows or a dollop of cream.


Knob butter

PnP Finest Umbrian Olive Oil

8 PnP free-range eggs, beaten1 jar (115g) PnP Finest Artichoke

Antipasto, well drained1 jar (115g) PnP Finest Mixed

Pepper Antipasto, well drained1 jar (115g) PnP Finest Mushroom

Antipasto, well drained1 bunch spring onions, chopped¼ cup (60ml) parsley, roughly chopped

Salsa:

2 Kumatoes, seeded and diced½ packet (125g) PnP Finest Mini

Italian Tomatoes, halved½ red onion, choppedPnP Finest Umbrian Olive Oil

PnP Finest Balsamic Vinegar

SERVES 4-6

Heat butter and a glug of oil in a non-stick pan until frothy.

Pour in eggs and cook gently until mixture begins to thicken slightly.Fold through antipasti and three quarters of spring onions. Cook over a low heat.Place pan under a pre-heated grill and cook until golden brown.Mix salsa ingredients together and dress with balsamic and olive oil. Slip frittata from pan, cut into wedges and top with remaining spring onions and parsley.

GET IT TOGETHERTuscan frittataReplace the Kumatoes with regular tomatoes and serve with a tumble of salsa.


1 Broccoli quiche with mixed

peppers and chervil saladDrain and chop a jar of PnP Finest

Mixed Pepper Antipasto, toss though a bag of rocket and 1/3 cup (80ml) PnP Finest Chervil. Scatter over a few PnP Finest Green Olives and serve with slices of PnP Finest

Creamy Gorgonzola, Mascarpone

& Tender-stem Broccoli Quiche.

2 Eggy bread with berries and mascarpone

Dip 2 thick slices of PnP Finest

Cranberry & Pecan Nut Rye in 2 beaten eggs. Pan-fry in a little butter until golden. Drain on kitchen paper. Stir a spoonful of PnP Finest Gooseberry & Ginger

Jam through mascarpone. Top eggy bread with a dollop of mascarpone and serve with fresh gooseberries.

3 Sexy mushrooms on toast

Heat a glug of PnP Finest Garlic

& Chilli Infused Olive Oil in a pan. Add a clove of chopped garlic, a selection of PnP Finest Exotic

Mushrooms and pan fry until golden brown. Add a squeeze of lemon. Spoon over a slice of toasted PnP Finest Olive & Sun-

dried Tomato Ciabatta and serve.

4 Fruit dream ice tea Infuse 4 cups (1L) of freshly

boiled water with a few bags of PnP Finest Fruit Dream Tea. Once cooled, remove bags. Add a few handfuls of ice and 1 jar PnP Finest

Mixed Berries in Syrup. Stir and serve with lemon slices.

Brunch Short orders Sh

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Lazy daysKick back with PnP Finest’s selection of gourmet

antipasti, ready-made Mediterranean meals and laid-back picnic fare…

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Relax Fast favourites Fa

Pestos PnP Finest Sun-dried Tomato & Macadamia Nut Paste adds loads of fl avour to simple tomato sauces, pizza bases or simply tossed with hot pasta. Add a dollop of PnP Finest Coriander Pesto to butternut soup or a Thai curry for a fl avour boost.

Tomato and mozzarella bread Take one PnP Finest half baguette and cut thick slices three quarters of the way through. Fill each slit with a dollop of PnP Finest Sun-

dried Tomato & Macadamia

Nut Paste, a sliver of fresh mozzarella and a basil leaf. Cover in foil and bake at 180°C for 20 minutes.

Tomato and


Pasta meals The perfect fall-back meal, PnP Finest Porcini Mushroom Ravioli is delicious served with olive oil, Parmesan and a few drops of truffl e oil. PnP Finest White Cheddar & Montasio Cheese Tortelloni works well with a simple tomato sauce.

Dried pastaPnP Finest Spaghetti al Nero di Seppia (black squid-ink pasta) is delicious tossed with garlicky prawns, olive oil and chopped parsley, while PnP Finest Conchiglioni (large pasta shells) can be stuffed with ricotta and spinach and baked in a tomato or cream sauce.

Favourite mealsPnP has taken your favourite meals and turned them into stylish ready-made dinners. Simply reheat and serve as is or with a side salad. Choose between classics such as PnP Finest Coq Au Vin with Baby Potatoes & Fine Beans or Free-range Slow-cooked Lamb Shank.

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Seriously sexy, this range of authentic Italian home-cooked meals makes the perfect comfort food. Serve with a scattering of Parmesan and a fresh rocket salad.

Pasta mealsmealsS

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Pasta saucesThese sauces are ideal for a quick-fi x meal. Try PnP Finest Tomato, Pecorino & Chilli with any fresh fi lled pasta or basil linguini. PnP Finest Ricotta Cheese & Champignon Mushroom is heavenly over penne or as an accompaniment to steak.


PnP Finest Toscano Olive Oil

2 onions, fi nely sliced1 packet (500g) ricotta cheese

1 large packet (150g) PnP baby

spinach, wilted and chopped½ cup (125ml) Parmesan, grated1 packet (500g) PnP Finest

Conchiglioni

Salt and milled pepper

2 jars (350g each) PnP Finest

Tomato & Basil Pasta Sauce

2 tubs (250ml each) PnP cream

SERVES 4-6

Heat a generous glug of oil over low heat and fry onions slowly until they soften and caramelise.

Mix ricotta, spinach and Parmesan through onions. Season well.Using a spoon, stuff a generous amount of fi lling into each shell.Place shells into an ovenproof dish.Pour over tomato sauce and cover with cream.Bake for 30-35 minutes or until top is golden brown.

Conchiglioni stuffed with caramelised onions, mushrooms, ricotta and spinach Your family and friends will love it!

GET IT TOGETHER




Brie and berry chutney fold-over tartsCut PnP puff pastry into 8 squares. Place a small piece of brie cheese on each square and top with a dollop of PnP Finest Pomegranate,

Red Currant & Cranberry

Balsamic Chutney. Fold to form a triangle, crimp edges and brush with beaten egg. Pierce a hole in each, scatter over sesame seeds and bake at 190ºC for 15-20 minutes or until cooked through.

Infused balsamic and olive oilsGreat over salads, they also add depth of fl avour when used in cooking. Try PnP Finest Infused Olive Oils for basting and frying meat, fi sh and chicken, or add PnP Finest Infused Balsamic to meat- and tomato-based dishes.

AntipastiFor an instant party on a plate, pair antipasti with good bread and charcuterie, and voilà! Opt for a selection of PnP Finest Shiitake Mushroom, Aubergine, Mixed Pepper, Artichoke and Sun-dried Tomato Antipasto.

BreadsMany casual meals can be built around warm, crusty bread. The PnP Finest Sun-dried Tomato Ciabatta will complement any Italian dish, while the PnP Finest Fruit & Seed Rye is lovely with cheese or antipasti. They both make heavenly toast, too!

Relax On the side On

Try PnP Finest olives stuffed with feta, sun-dried tomatoes, jalapeno peppers or almonds. Or choose from Pick n Pay’s more traditional selection of calamata and green olives.

Chutneys PnP Finest Pineapple, Mango & Chilli Chutney adds a Caribbean twist to any meal – try brushing it over tuna before grilling. There’s also a wide range of PnP Finest Balsamic Chutneys made with fruit such as fi gs, pomegranates, berries and more.

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VinaigrettesThese fruit- and herb-infused beauties turn any salad into a star. PnP Finest Blueberry & Lemon Vinaigrette is delicious over salads with feta, blue or goat’s cheese. PnP Finest Raspberry & Pomegranate Balsamic Dressing will take beetroot salad to a new level. Try them on fruit salads, too, or drizzled over grilled fi sh such as yellowtail.


1 Picnic loaf with mozzarella,

salami and antipastiReheat a PnP Finest Sun-dried

Tomato Ciabatta and halve. Layer with rocket, PnP Finest Mixed

Pepper, Artichoke and Aubergine

Antipasti, salami and sliced mozzarella, and sandwich. Wrap in clingfi lm and compress slightly under a heavy chopping board for 30 minutes. Serve sliced into chunks.

2 Baked camembert

with beetroot chutneyWrap a large camembert in foil and bake for 15 minutes at 180ºC. Remove cheese and top with PnP

Finest Beetroot, Fig, Rhubarb &

Balsamic Chutney, a few toasted walnuts and fresh watercress. Serve with chunks of hot PnP Finest

Cranberry, Pecan Nut & Rye Bread.

3 Beef fi llet with lemon

linguini and asparagusDrizzle one PnP Finest Beef Loin with

Mixed Pepper Rub with PnP Finest

Lemon-infused Olive Oil. Pan-fry to brown, then roast at 180ºC for 10 -15 minutes. Rest and slice. Reheat 2 packets of PnP Finest Lemon Linguini

with Basil Pesto and serve with beef and a bunch of blanched asparagus.

4 Middle Eastern lamb salad Rub a PnP Finest Butterfl ied

Lamb with PnP Finest Olive Oil. Season and scatter with fresh thyme. Chargrill to medium rare, rest and slice. Toss a packet of PnP rocket, a handful each mint, coriander and parsley, a packet pomegranate rubies and 2-3 cups cooked couscous. Top with lamb and drizzle with PnP Finest

Pomegranate & Raspberry Balsamic.

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Short orders Relax



Posh noshBring fi ne dining home with these

quick ’n easy gourmet dishes


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QUICKDOINKHERE

Butchery Posh nosh

Versatile cream sauceSauté 1 small shallot in a knob of butter, then deglaze pan with 2 Tbsp (30ml) brandy. Add 1 cup (250ml) cream and reduce slightly. Season and stir through a fl avouring of your choice.

Green peppercorn sauce:

Mix 1 tsp (5ml) milled black pepper and 2-3 Tbsp (30-45ml) lightly crushed green peppercorns together.

Mustard sauce:

Mix 1 Tbsp (15ml) each PnP Finest dijon and wholegrain mustard.

Vers tile


Stuffed eisbein with oriental glaze Serve sliced over steamed white rice and wilted purple pak choi, drizzled with pan juices. This meaty morsel is delicious shredded and served on fl oury white rolls, too.

PnP Finest Butterfl ied Leg of Lamb with Thyme & Garlic Glaze is perfect for a throw-on- the-coals Sunday lunch. Chargrill to pink and serve with lemony potato wedges, salads and crusty breads. Slow roast PnP Finest Leg of Lamb Stuffed with Fruity Couscous for a few hours until meltingly tender.

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Pork loin with parmesan crust PnP Finest Pork Loin with

Wholegrain Mustard &

Parmesan Cheese Crust is a low-fat cut that’s quick to roast. Serve drizzled with a cream and wholegrain mustard sauce.

Pork loin roasts Choose between PnP Finest Pork Loin

Stuffed with Pear &

Bacon or Apple & Sage. Roast in a moderately hot oven to ensure crunchy crackling and tender meat.

elot in then 2 Tbspd 1 cup d reducend stir

SAUCYIDEAS

Stuffed beef olives So quick to prepare! Grill, roast or fry PnP Finest

Beef Olives Stuffed with

Shiitake Mushrooms and serve with creamy mash and steamed greens – or chill and slice as part of a lunch buffet.

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Pork loin with fruity couscous and a root vegetable tagineThe perfect dinner-party dish:

assemble the tagine in advance and

cook just before serving.

1 PnP Finest Pork Loin with Fruit Couscous

Vegetable tagine:

1 packet (300g) PnP butternut chunks

2 medium sweet potatoes, cut into chunks1 small packet (300g) PnP baby potatoes

6 PnP shallots, peeled and halvedCloves of 1 head of garlic

2 bay leaves

½ packet (125ml) PnP Finest Algerian

Apricot & Baharat Spice Marinade

8 Turkish apricots, chopped½ packet (50g) pistachio nuts

1 jar (230ml) PnP Finest Cracked

Green Olives

Chopped coriander, for serving

Yoghurt drizzle:

1 cup (250ml) PnP Greek-style yoghurt1/3 cup (80ml) chopped mint

SERVES 6-8

Place pork loin in a roasting tray and cook according to packet instructions.Preheat oven to 180°C.Toss all vegetable tagine ingredients (except apricots, nuts, olives and coriander) together in a casserole dish or tagine. Cover and roast for 20 minutes.Uncover vegetables, toss and roast for another 20 minutes.Toss apricots, olives and nuts through tagine and scatter over coriander.Mix yoghurt and mint together and set aside.Slice meat once rested. Serve meat with vegetable tagine and yoghurt drizzle.


1 Lamb, yoghurt and mint pies

with pea and potato puréePurée equal amounts mashed

potatoes and peas with a dollop of crème fraîche. Season with salt and pepper and stir through a little chopped mint. Serve hot, crispy PnP

Finest Lamb, Yoghurt & Mint Pies with a dollop of creamy purée and spears of blanched, fresh asparagus.

2 Eisbein with cabbage and pak choi

Roast a PnP Finest Stuffed Eisbein

with Oriental Glaze according to packet instructions. Heat a glug of oil in a wok. Add a little chopped ginger and a drizzle of sesame oil and fry for a few seconds. Toss in shredded red cabbage and a tablespoon of brown sugar and cook until wilted. Toss through a packet of PnP Finest Purple Pak Choi and season. Serve with sliced eisbein.

3 Roast pork loin with garlicky butter beans

Roast a PnP Finest Pork Loin with

Mustard & Parmesan Crust according to packet instructions. Heat a knob of butter in a pan, toss in chopped garlic and rosemary and cook for a minute. Add a few cans of drained butter

beans and cook to reheat. Serve rested and sliced pork loin over beans with a side of blanched green beans.

4 Sliced sirloin with rocket,

artichoke and mushroomsCook one PnP Finest Pork Loin with

Mustard & Parmesan Crust until medium rare. Rest, slice and arrange on a platter. Scatter over PnP Finest

Artichoke and Mushroom Antipasti, rocket and capers and dress with PnP

Finest Extra-Virgin Olive Oil.

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SUPPERS

Short orders Posh nosh



Designed With StunningTaste In Mind

The new Allure Range from Russell Hobbs is where contemporary style meets chic simplicity to create an aesthetically pleasing kitchen. With the easy-to-use Russell Hobbs Allure Coffee Maker, Kettle, 2 Slice Toaster, Mini Ball Chopper, Jug Blender, Hand Blender, Mixer and Salt and Pepper Mills at your fingertips,

you’re destined to enjoy an elegant kitchen experience. And when your guests see the Russell Hobbs logo embossed on each Allure appliance, they will know that they are in for a rare treat.

A Sign Of Good Things Yet To ComeRussell Hobbs

Allure Range

For more information, phone 011 267 3300 or visit www.russellhobbs.co.za

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Devilish dessertsFinish on a sweet note with decadent desserts to die for…


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Desserts Fast favourites Fa


What is ice cream without a drizzle of hot chocolate sauce? Thick, glossy PnP Finest Chocolate Sauce is made with real chocolate and a sinful splash of booze. Yum!

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Frozen yoghurtOpt for a healthier alternative without compromising on fl avour – choose from PnP Finest Coconut & Blackberry, Choc Mocha & Cranberry or Banana, Chocolate & Almond. Frozen yogurt has never been this addictive!

SWEET TREAT

Ice creamRich, dreamy and delicious, these ice creams have been made from the fi nest ingredients. Serve PnP Finest Pistachio Ice Cream with rosewater-infused raspberries; Bourbon Vanilla is the perfect accompaniment to baked desserts and Swiss Chocolate should be enjoyed unadulterated straight from the tub or with a scoop of Nougat Ice Cream…

Decadent hot chocolateSpread a thick layer of PnP

Finest Ganache on the inside of a tall, heat-proof glass. Add a dash of vanilla extract and top with frothy hot milk. Serve with a tall spoon.

Whole berries in syrup For delicious berries throughout the year, PnP Finest Gooseberries in Syrup and Mixed Berries are just the thing to tumble over ice cream, dollop over softly whipped cream, stir through gamey meat sauces, or glaze duck breasts or pork before grilling. A pantry essential!


On the side Desserts

COVER RECIPE

Quick truffl esMix a tub of melted ganache with 1 Tbsp(15ml) orange

liqueur and 1/3 cup (80ml) crushed pistachios. Set. Roll a teaspoonful of set ganache in fi nely chopped pistachios and serve with coffee.

Chocolate salamis Available in espresso or hazelnut, chocolate salamis make the perfect dinner fi nale with a cup of strong coffee.

Luxury brownies Served as they are, or cut into bite-sized pieces, PnP Finest Luxury Chocolate Brownies are simply scrumptious. Microwave for a few seconds and serve with PnP Finest Bourbon Vanilla Ice Cream for a quick ‘n easy dessert.

BiscuitsAn oh-so-indulgent range including PnP Finest Cranberry & Almond, Fig & Almond or Dark Chocolate & Espresso. Serve with coffee, sandwich with ice cream or crumble with berries and whipped cream for a quick trifl e.

Luxury chocolate ganache: By far the most versatile product in the luxury chocolate range, use it to ice cakes or make truffl es. Or simply stir through hot milk for heavenly hot chocolate.

PnP Finest curdsMade with fresh juice, fruit pulp and real butter, PnP Finest Passion Fruit or Lemon Curd is ideal for topping pavlovas, making lemon tarts or layering with cream and fresh fruit.


Luxury chocolate ganache tartsCrumbly golden shortcrust pastry cases fi lled with rich dark chocolate ganache. Top with softly whipped cream and a grating of orange peel for a sexy fi nish to any meal.


1 Chocoholic’s chocolate bomb

Line a large bowl with clingfi lm. Thinly slice a PnP Finest Angel Food

Cake with Cranberry Pieces into thin slices. Dip slices into heated PnP

Finest Chocolate Sauce and use to line the inside of the bowl. Layer cake-lined bowl with 2 large tubs of PnP

Finest Swiss Chocolate Ice Cream and fresh raspberries. Freeze until well set. Remove from mould and cover outside of bomb with softened PnP

Finest Chocolate Ganache. Serve topped with fresh raspberries.

2 Ice cream and granadilla curd sandwiches

Spread a few PnP Finest Cranberry

& Almond Biscuits with PnP Finest

Granadilla Curd. Top with a scoop of PnP Finest Nougat Ice Cream and another biscuit. Freeze before serving.

3 Brownies with crème fraîche and berries in syrup

Heat PnP Finest Luxury Chocolate

Brownies in the microwave. Ripple a jar of PnP Finest Mixed Berries in

Syrup (reserving the syrup) through a tub of crème fraîche. Top brownies with berry crème fraîche and drizzle with reserved syrup.

4 Strawberries with balsamic glaze and frozen yoghurt

Hull and halve a punnet of strawberries. Toss berries with a little castor sugar and a drizzle of PnP Finest Blueberry Balsamic. Serve with PnP Finest Madagascan Vanilla,

Cranberry & Lindt White Chocolate

Frozen Yoghurt.

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Desserts Short orders Sh


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