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RECIPES

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These are some of the tasty recipes you can try to bring the Enterprise taste and quality to your home.

NO PORK PASTA

Time / Duration: 63 Mins
SERVES: 4
COOKING TIME: 53 Mins
PREPARATION TIME: 10 Mins

FOR THE PASTA:

Boil Fattis & Monis penne pasta for 10-12 minutes

INGREDIENTS:

FOR THE SAUCE:

  • Enterprise No Pork Vienna or Polony cubed
  • 1/4 cup oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • Tomato puree
  • Optional: Soya mince

METHOD:

  1. Heat the oil in a large skillet.
  2. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
  3. Add the carrot and sauté for 5 minutes.
  4. Raise heat to high.
  5. Sauté, stirring frequently and breaking up any large lumps and cook for about 10 minutes.
  6. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens.
  7. Season with salt and pepper.
Vienna & Stir-fry Rice

Time/Duration: 25 MIN
SERVES: 6
COOKING TIME: 15 Min
PREPARATION TIME: 10 Min

Ingredients:

    • No Pork Viennas, sliced at an angle
    • 15ml sunflower oil
    • 1 o nion, thinly sliced
    • 1 c arrot, cut into thin strips
    • 1 red or green pepper, seeded and cut into strips
    • 1 x 2 20g can pineapple chunks, drained and liquid reserved
    • 1/4 cabbage, shredded
    • 100g green beans, halved in length
    • 15ml lemon juice
    • 10ml cornflour
    • Salt and freshly ground black pepper to taste

Method:

  1. Heat the cooking oil in a large shallow heavy-based saucepan. Add the onion and garlic and fry until the onion is soft. 
  2. Add the carrot, red pepper, cabbage and green beans and fry for 2-3 minutes. 
  3. Add Enterprise No Pork Viennas and fry for another few minutes. 
  4. Add the pineapple chunks. Mix the pineapple juice and lemon juice with the cornflour, add to the meat mixture and allow the mixture to simmer for 3 minutes.
  5. Stir constantly until sauce has thickened. Season to taste.
NO PORK PASTA

Time / Duration: 63 Mins
SERVES: 4
COOKING TIME: 53 Mins
PREPARATION TIME: 10 Mins

FOR THE PASTA:

Boil Fattis & Monis penne pasta for 10-12 minutes

INGREDIENTS:

FOR THE SAUCE:

  • Enterprise No Pork Vienna or Polony cubed
  • 1/4 cup oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • Tomato puree
  • Optional: Soya mince

METHOD:

  1. Heat the oil in a large skillet.
  2. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
  3. Add the carrot and sauté for 5 minutes.
  4. Raise heat to high.
  5. Sauté, stirring frequently and breaking up any large lumps and cook for about 10 minutes.
  6. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens.
  7. Season with salt and pepper.
Enterprise salami and goats cheese frittata

Ingredients:

  • 2 Tablespoons cooking oil
  • 1 Large baking potato, peeled and cut into 1/2-inch cubes
  • 1/4 Teaspoon salt
  • 8 Large eggs
  • 1/8 Teaspoon fresh-grounded black pepper
  • 1 Teaspoon butter
  • A pack of Enterprise salami slices cut crosswise into thin strips
  • 1/4 Pound mild goats cheese such as Montrachet, crumbled

Method:

In a 12-inch non-stick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool in a large bowl. Beat the eggs with the pepper and Parmesan. Stir in the salami and the potato. Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goats cheese over the top. Cook until the eggs are neatly set, 6 to 7 minutes. Heat the boiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

Butternut and Enterprise bacon pasta

Ingredients:

  • 500 g Fattis & Monis pasta
  • 15 ml Olive oil
  • 15 ml Butter
  • 250 g Enterprise diced bacon
  • 45 ml Golden Cloud self raising flour
  • 500 ml Milk
  • 500 g Butternut, cubed and boiled until done but not mushy
  • 150 g White cheddar cheese, grated salt and freshly ground pepper

Method:

Boil the pasta until just done but still firm. Drain, reserving 60 ml (1/4 c) of the cooking liquid. Heat the oil and butter in a saucepan and fry the bacon until crisp. Sprinkle the flour over and stir through. Add the milk gradually while stirring briskly. Simmer until the sauce has thickened. Stir in the butternut, half the cheese, the pasta and the reserved pasta liquid. Season with salt and pepper. Preheat the oven grill. Transfer the pasta to an ovenproof dish and sprinkle the rest of the cheese over.

Enterprise toad in a hole

Ingredients:

  • 750 ml Plain or Golden Cloud self raising flour
  • Good pinch of salt
  • 3 Eggs
  • 750 ml Milk
  • 12 Enterprise pork sausages
  • Gravy and KOO canned peas, to serve

Method:

Preheat oven to 220C. Sift flour and salt into a bowl, and make a well in the center. Lightly beat eggs and pour into the well. Gradually draw in flour, mixing with a spoon, and then gradually add milk, stirring all the while to ensure a smooth, lump-free mixture. Once all the ingredients have been incorporated, beat vigorously until the mixture becomes noticeably lighter and bubbles, with the consistency of single cream. Cover and put to one side.

Prick sausages to prevent them from bursting, then fry them all over in a frying pan for 5 minutes, or until the fat has run. Don’t let them brown as they are being cooked again. Use some of the fat to grease a large baking or roasting tin, then put this in the preheated oven. Alternatively, cook the sausages in the oven in the roasting tin for 5 minutes and then drain away some of the fat.

Put the sausages in the hot roasting tin and pour over the batter. Return it to the oven and brake for 35 to 40 minutes without opening the oven door; the batter should be golden brown and well risen. Serve immediately with gravy and peas.