Easter chicken in green pepper and garlic past sauce
Easter chicken in green pepper and garlic past sauce
Figs with Parma ham, pickled jalapeno and pickled onion
Figs with Parma ham, pickled jalapeno and pickled onion
Black olive and Peppadew Piquanté Pepper cheese rolls
Black olive and Peppadew Piquanté Pepper cheese rolls

If fish is not on your menu this Good Friday, try these alternative meals instead.


Figs with Parma ham, pickled jalapeno and onion

Serves: 4-6


6 fresh figs

6 fine sliced Parma ham

50ml Peppadew® jalapeno slices

6 Peppadew® mild pickled onions, sliced

2 handfuls micro herbs

20ml olive oil

20ml lemon juice

5ml sugar


Remove stalks from figs and score bottoms with a knife, gently pressing figs until they open up.

Arrange Parma ham onto figs and add pickled jalapeno slices and pickled onion.

Add micro herbs.

Mix olive oil, lemon juice and sugar together until the sugar is dissolved.

Drizzle mixture over salad just before serving.

*Cook’s Tip: Use melon if figs are not available.

Figs with Parma ham, pickled jalapeno and pickled onion

Black olive and Peppadew® Piquanté Pepper cheese rolls

Serves: 8 I Preparation: 10 mins I Cooking: 25 mins


380g good-quality pizza dough (enough for 1 medium pizza)

60g drained Peppadew® Piquanté Peppers (1/3 of a 400g jar, or ~2/3 cup)

4tbsp sliced black olives

6tbsp grated cheddar cheese

Roll out the pizza dough, and cut into strips around 2cm wide. Chop the Peppadew® and black olives, and spread them evenly along the strips of dough.

Roll each strip up to form a spiral, and place on a lightly greased baking tray.

Sprinkle the rolls with grated cheese, and bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the dough is fully cooked and the cheese is golden brown.


Sunday Chicken and Casserole

Serves 6


6 chicken thighs

120g (½ cup) flour

salt & freshly ground black pepper

45ml (3 tablespoons) oil

1 onion, halved and sliced

5ml (1 teaspoon) crushed garlic

1 red pepper, thinly sliced

1 green pepper, thinly sliced

250g button mushrooms, sliced

3ml (½ teaspoon) chili flakes

250ml (1 cup) chicken stock

1 jar (410g) Peppadew® Green Pepper & Garlic Sauce


Coat chicken with flour seasoned with salt and pepper.

Heat oil in a saucepan and fry chicken until brown on both sides.

Remove and arrange skin side up in a shallow ovenproof casserole dish.

Add onion, garlic and peppers, to saucepan, fry for about 1 minute.

Stir in mushrooms and cook for another 2 minutes.

Season with salt, pepper and chilli flakes to taste.

Add stock.

Pour in Peppadew® Green Pepper & Garlic Sauce and stir to incorporate.

Return chicken, skin side up, to the skillet and cover.

Bake for 45 minutes.

Uncover and cook for another 15 minutes.

Serve with steamed dumpling.

Easter chicken in green pepper and garlic past sauce

Lamb curry with mango atchar


Dry spices (enough for 1 quantity curry)

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

2 teaspoons garam masala

1 teaspoon turmeric

1/4 – 1/2 teaspoon dried red chilli flakes (depending on heat preference)

1 teaspoon sugar

3-4 tablespoons water

Spice paste

1 tablespoon vegetable oil

1 large brown onion, diced

2 garlic cloves, diced

1 tablespoon ginger, grated

1 quantity dry spice

2 tablespoons Peppadew Mild Mango Atchar with Piquanté Peppers

2 tablespoons Peppadew Hot Mango Atchar with Piquanté Peppers

flesh of 1 medium-sized mango (about 1 1/4 cup), fresh or frozen


To make the dry spice, toast the cumin, coriander and fennel in a pan on medium heat until fragrant.

Add the garam masala, turmeric and chilli flakes, giving it a quick stir through before setting aside to cool.

For the paste, heat 1 tablespoon oil in a pan and sauté the onion until softened.

Add the garlic and ginger and cook for a further 2 minutes.

Add the dry spices, both Peppadew Mango Atchars with Piquanté Peppers and the fresh mango pieces to the onions.

Add the sugar and water and simmer for several minutes.

Transfer the paste to a blender and blitz until smooth.

Heat the remaining oil in a heavy based oven-proof saucepan.

Season the lamb with salt and pepper.

Brown the meat in batches, remove from the pan and set aside.

Sauté the the onion in the remaining pan oils.

Add the lamb back to the pan and combine with the caramelised onions.

Add the whole quantity curry paste and the remaining ingredients, except the chutney.

Cover with a lid and cook in a 180º C preheated oven for about 3 hours until the meat is tender and the sauce thickened.

Adjust seasoning if necessary and stir through the chutney.

Serve with carrot and cashew nut salad, steamed rice, naan bread and cucumber raita.

*Recipes and pictures supplied by Peppadew