perfectfor gourmet sandwiches, bruschetta & burgers

PARTNER

Now introducing, Parmalat Perfect Partner, the Gourmet Sandwich, Bruschetta & Burgers Edition.

Parmalat provides me with all the products I need to take each and every lunchtime and in-between snack to the next level.

5 GOURMET SANDWICH, BRUSCHETTA & BURGERS RECIPES WITH CHEESE

Cottage Cheese

Mature Cheddar

Cream Cheese

Fresh Mozzarella

Cheddar Slice-on-Slice

Nicoise Toasts

INGREDIENTS

4 large hard-boiled eggs, peeled, coarsely chopped3/4 cup Parmalat Plain Full Cream Cottage Cheese3 T olive oil, divided2 T chopped flat-leaf parsley plus 1 cup leaves2 T (or more) fresh lemon juice, divided1 T coarsely chopped capers 1 spring onion, thinly slicedSalt, freshly ground pepper1 cup halved cherry tomatoes1/4 cup quartered pitted mixed olives2 tins tuna packed in oil drained, broken into pieces4 1/2-inch-thick slices rustic bread1 garlic clove, halved

METHOD Combine eggs, cottage cheese, 1 Tbsp. oil, 2 Tbsp. chopped parsley, 1 Tbsp. lemon juice, capers, and spring onion in a medium bowl. Using a potato masher or large fork, mash until a coarse paste forms. Season with salt and pepper. Toss 2 Tbsp. oil, 1 cup parsley leaves, 1 Tbsp. lemon juice, tomatoes, and olives in a medium bowl. Season with salt, pepper, and more lemon juice, if desired. Gently fold in tuna (don’t overmix; keep it chunky).Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.

INGREDIENTS

6 – 8 Garden Spinach & Herb Tortillas1 cup Parmalat Plain Light & Aerated Cream Cheese, softened1 cup sour cream1 can and or freshly chopped green chillies2-3 green onions, chopped1/2 cup pre-cooked real bacon bits2 cups shredded rotisserie chicken3 cups fresh spinach1 cup sprouts

METHOD Combine cream cheese, sour cream, green chillies, green onions and bacon bits in a medium bowl.Spread enough cream cheese mixture evenly over tortilla to cover completely. Down the centre of the tortilla, layer a handful of spinach followed by sprouts and finished off with shredded chicken. Roll up wrap and slice in half. Tip: You can cut the wraps in half, or if you like you can cut them into 1-cm slices and serve them as appetizer style finger foods. Both ways are great.

6 x 250 g01454600 1049 01454 0

SERVES

4SERVES

6-8

PRODUCTCODE

PARMALAT PLAIN FULL CREAM COTTAGE CHEESE

PREP:20 mins

PREP:20 mins

Chicken, Spinach and Cream Cheese Tortilla Wrap

PARMALAT PLAIN LIGHT & AERATED CREAM CHEESE

2.5 kg012125600 1049 12125 5 PRODUCTCODE

T - Tablespoon

Improved Recipe

Texas Barbeque Burgers Mozzarella Bruschetta and

Grilled Vegetables

INGREDIENTS

1 Baguette3 x 125g Galbani Fresh MozzarellaOlive oil 2 Aubergines2 red peppersSmall tomatoes on the vineFresh Basil Pesto12 Slices Salami

METHOD Slice a baguette in 4 slices at an angle. Heat 30ml olive oil in a frying pan on medium. Toast the baguette slices in the pan, in batches, for 2 minutes on each side (add more oil if needed). Heat a griddle pan on high. Slice 2 aubergines thickly and quarter 2 red peppers (remove the membranes and pips). Drizzle with 30ml olive oil and place on the griddle pan with a bunch of tomatoes on the vine. Grill for 4 minutes on each side or until grill marks appear. Serve vegetables on the bruschetta with slices of Galbani Mozzarella, fresh basil pesto and slices of salami.

2.25 kg12 x 125 g 002231002902 9600 1049 02231 9600 1049 02902 5

SERVES

12SERVES

6

PRODUCTCODE

PRODUCTCODE

BONNITA MATURE CHEDDARGALBANI FRESH MOZZARELLA

COOK:4-8 mins

BAKE:18 mins

PREP:15 mins

PREP:25 mins

t - teaspoonT - Tablespoon

INGREDIENTS

1kg lean beef2 T Texas Barbeque Spice Rub*12 slices Mature Cheddar Bonnita Cheese 12 dill pickles1 cup your favourite barbeque sauce12 hamburger rolls (Can use frozen dinner rolls brushed with egg wash and sprinkled with sesame seeds)3 T President melted butter2 tomatoes, sliced (optional)

*TEXAS BARBEQUE SPICE RUB

1 T chile powder2 t paprika2 t red chilli flakes1 t dried oregano1/2 t ground coriander

Combine spices in a small bowl and set aside. METHOD Form 12 burgers (about 2 cm thick) patties. Make an indent in the center with your thumb so the burger won’t bulge. Preheat your grill to high. Lay patties out on a plate and sprinkle with 2 tablepoons of Texas Barbeque Spice Rub. Gently pat into the meat on all sides. Allow to set for 10 minutes before grilling.Place patties on grill and grill patties until slightly charred. Flip burgers and brush barbeque sauce on the cooked tops, turning once. When the burgers are cooked through remove from grill and place on a tray sauced side down. Baste the tops with sauce and add cheese slices on each. While burgers are cooking, brush butter on sliced rolls, place on grill until golden brown and toasted. Remove from heat and spoon barbeque sauce onto the bottom bun. Place burger on top and then top with more barbeque sauce, tomato and a dill pickle.

1/2 t ground cumin1 t salt1/2 t fresh ground pepper1/2 t ground cayenne pepper

GAUTENGCenturion (012) 621 5000

KWAZULU NATALDurban (031) 580 4300

FREE STATEBloemfontein (051) 411 0660

WESTERN CAPECape Town (021) 937 3600George (044) 802 3200Beaufort West (023) 414 3093StellenboschHead Office (021) 809 1400

EASTERN CAPEPort Elizabeth (041) 404 8000East London (043) 726 3373

MPUMALANGANelspruit (013) 758 9860

LIMPOPOPolokwane (015) 293 0933

NORTHERN CAPEUpington (054) 338 3426

TRADE ENQUIRES

www.parmalat.co.za

Grilled Cheese And Short Rib Gourmet Sandwich With Pickled Caramelized Onions And Rocket

SERVES

8PREP:

40 mins

INGREDIENTS

Short Ribs5 pounds beef short ribs1/4 cup President butter3 celery stalks, chopped2 large carrots, peeled, coarsely chopped1 medium onion, chopped1 1/4 cups dry red wine1/2 cup low-salt beef broth1/3 cup medium-dry Sherry2 garlic cloves, peeled2 bay leaves1 large fresh thyme sprig

METHOD Short RibsSprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. This can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

Pickled Caramelized OnionsMelt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. This can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.AssemblyLine 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide slices of both cheeses amongst sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of rocket on top of onions. Top with remaining 8 bread slices. Spread bread with butter. This can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melted, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.

PARMALAT SLICE-ON-SLICE CHEDDAR CHEESE

COOK:2 hrs

9 x 1 kg6610004015564010842 PRODUCTCODE

t - teaspoonT - Tablespoon

Pickled Caramelized Onions1 T President butter2 large red onions, halved, thinly sliced crosswise (about 6 cups)4 1/2 T red wine vinegar1 1/2 t sugar

AssemblyButter, room temperature16 slices country-style crusty white breadSlithers of Galbani Mozzarella 1kg Parmalat Cheddar Slice-on-Slice cheese4 cups rocket