Favourite * Quality Brands

Add a Twist with SA s Favourite * Quality Brands Koo is an Icon Brand as well as the winner of the Tinned Beans Category Koo is an Icon Brand as well as the winner of the Tinned Fruit Category Black Cat is an Icon Brand as well as the winner of the Spreads: Peanut Butter Category Koo is an Icon Brand as well as the winner of the Tinned Vegetables Category All Gold is an Icon Brand as well as the winner of the Condiments and Sauces: Tomato Sauce Category All Gold is the winner of the Prepared Sauces/Pastes (incl. Gravies and Marinades) Category Crosse and Blackwell is the winner of the Condiments and Sauces: Mayonnaise Category Koo is a Kasi Star Brand as well as the winner of the Tinned Beans Category All Gold is a Kasi Star Brand as well as the winner of the Condiments and Sauces: Tomato Sauce Category Black Cat is a Kasi Star Brand as well as the winner of the Spreads (Peanut Butter) Category Koo is a Kasi Star Brand as well as the winner of the Tinned Vegetables Category Crosse and Blackwell is the Kasi Star Brand Category winner of the Condiments and Sauces: Mayonnaise Category

Spice up your Breakfast PERFECT BREAKFAST CHAKALAKA MINCE 45ml (3 tbsp) sunflower oil 500g minced beef 1 onion, chopped 2 cloves garlic, crushed 1 green pepper, finely diced 1 50g sachet ALL GOLD TOMATO PASTE 10ml (2 tsp) sugar 1 can (410g) KOO CHAKALAKA MILD AND SPICY 1 can (410g) KOO BAKED BEANS IN TOMATO SAUCE 125ml (½ cup) water fresh coriander, chopped 8 slices ALBANY BREAD, toasted 1. Heat oil in a large saucepan, add mince and fry until browned. Add onion, garlic and green pepper, fry until vegetables are soft. 2. Add ALL GOLD TOMATO PASTE, sugar, KOO CHAKALAKA, KOO BAKED BEANS, salt and pepper, stir to mix. 3. Add water, turn down heat and simmer gently for 20 minutes. Stir in fresh coriander. Serve on toasted bread. CAJUN BBQ STEAK AND ONION WRAP 10ml (2 tsp) Cajun spice 700g sirloin or rump steak little oil for grilling 10ml (2 tsp) oil 3 large onions, sliced in thin rings 5ml (1 tsp) garlic 125ml (½ cup) peppadews, chopped 250ml (1 cup) ALL GOLD BARBEQUE SAUCE 125ml (½ cup) MRS BALL S SWEET CHILLI SAUCE 30ml (2 tbsp) COLMAN S HOLBROOKS WORCESTERSHIRE SAUCE 45ml (3 tbsp) ALL GOLD TOMATO SAUCE salt and coarse black pepper 2 to 3 cups rocket 4 wraps 1. Season the steak well on both sides with the Cajun spice, allow to stand for 15 minutes before cooking. 2. Heat a grill-pan until piping hot and lightly grease with oil. Cook the steak for 5 minutes on the one side and then 5 minutes on the other side. If you want it more well done, then cook for longer. Leave the steak on one side off the heat to rest for 10 minutes before slicing into strips. 3. For the Sauce: Heat the oil and fry the onions and garlic until softened. Add the rest of the ingredients and bring to the boil, allow to simmer uncovered until sauce thickens. Adjust the seasoning with salt and pepper. 4. When you are ready to wrap, place a lot of rocket in the middle of each wrap, divide the meat between the wraps and lay on top of the rocket. 5. Top with a lot of the onion relish, bring the side in and then roll the wrap up like a spring roll. 6. Slice in half and serve whilst warm. Can also be eaten cold. Serving Suggestion Chef's Tip: Delicious if you add some feta cheese inside before wrapping! The steak can be replaced with chicken. Put a Twist on Lunch COLESLAW WITH MAYO AND CHUTNEY Serves 6 ¼ medium white cabbage, finely shredded ¼ medium red cabbage, finely shredded 3 medium carrots, peeled and grated ½ cup flat leafed parsley, chopped 250ml (1 cup) CROSSE & BLACKWELL CREAMY MAYONNAISE 65ml (¼ cup) MRS BALL S ORIGINAL CHUTNEY 30ml (2 tbsp) Dijon mustard 1. Place the shredded cabbages in a large bowl. Add the grated carrots and parsley to the cabbage and toss to mix. 2. In a separate bowl, stir the CROSSE & BLACKWELL CREAMY MAYONNAISE, MRS BALL S ORIGINAL CHUTNEY, mustard, salt and pepper together. 3. Pour the dressing over the cabbage and carrot, toss to mix. Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.

Tasty meals to Impress CHICKEN AND VEGETABLE CURRY WITH PEACHES 30ml (2 tbsp) sunflower oil 1 onion, chopped 1 green pepper, chopped 6 chicken pieces 250ml (1 cup) water 2 tomatoes, peeled and diced 1 can (410g) KOO MIXED VEGETABLES IN CAPE MALAY CURRY SAUCE 1 can (410g) KOO PEACH SLICES IN SYRUP OR FRUIT JUICE, drained 1 sachet BENNY CHICKEN STOCK 1. Heat oil in a saucepan, fry onion and green pepper until soft. 2. Add chicken pieces and fry for about 10 minutes until well browned. 3. Add water, reduce heat and allow to simmer for 30 minutes with the lid on. 4. Add tomatoes, KOO MIXED VEGETABLES, KOO PEACHES and BENNY CHICKEN STOCK, simmer for 10 minutes. Serve on creamy pap. Make a Meal of It SWEET AND STICKY WORS 500g Boerewors or 500g beef sausages, cut into 2cm pieces 2 green peppers, cut into thick pieces 2 large red onions, cut into wedges 5ml (1 tsp) ALL GOLD MUSTARD SAUCE 30ml (2 tbsp) soy sauce 30ml (2 tbsp) ALL GOLD TOMATO SAUCE 30ml (2 tbsp) MRS BALL S ORIGINAL CHUTNEY salt and pepper for seasoning 1. Preheat the braai or grill. 2. Thread the Boerewors or sausages, onion and peppers onto skewers. 3. Mix together ALL GOLD TOMATO SAUCE, MRS BALL S ORIGINAL CHUTNEY, ALL GOLD MUSTARD SAUCE and soy sauce to make a glaze. Season with salt and pepper to taste. 4. Braai or grill the Boerewors or sausage skewers for 25-30 minutes, turning and brushing with the glaze every few minutes. 5. Slide off the skewers onto a bowl to serve. CORN AND PASTA SALAD 60ml (4 tbsp) CROSSE & BLACKWELL CREAMY MAYONNAISE 30ml (2 tbsp) plain yoghurt 65ml (¼ cup) fresh coriander, chopped 1 clove garlic, crushed 30ml (2 tbsp) olive oil 100g (1 cup) cooked FATTI S & MONI S PASTA SCREWS 1 can (410g) KOO WHOLE KERNEL CORN, drained 1 large tomato, diced ½ lettuce, roughly chopped 100g broccoli, cut into small florets 1 red pepper, diced 1 small onion, chopped to taste 1. Blend CROSSE & BLACKWELL CREAMY MAYONNAISE, yoghurt, coriander, garlic and extra virgin olive oil in a food processor until you have a smooth paste and everything is combined properly. Season it with salt and pepper. 2. In a salad bowl toss in the FATTI S & MONI S PASTA SCREWS, KOO WHOLE KERNEL CORN, tomato, lettuce, broccoli, red peppers and onions. 3. Pour the dressing over them and mix everything together. Make sure the dressing covers everything and is thick enough to mask them. Season with salt and pepper.

EGGS IN TOMATO RELISH (SHAKSHUKA) 45ml (3 tbsp) olive oil 1 large onion, chopped 2 green peppers, diced 2 cloves garlic, crushed 5ml (1 tsp) ground coriander 5ml (1 tsp) ground cumin 5ml (1 tsp) paprika 1 can (410g) ALL GOLD DICED PEELED TOMATOES or ALL GOLD BRAAI RELISH 125ml (½ cup) ALL GOLD TOMATO SAUCE 10ml (2 tsp) sugar 6 large eggs fresh coriander, chopped Chef s Tip: add your favourite KOO BAKED BEANS, KIDNEY BEANS OR BUTTER BEANS for added protein. 1. Heat olive oil in a large heavy based frying pan. Add the onions, green peppers, garlic, spices, salt and pepper. Cook, stirring frequently until soft, for about 10 minutes. 2. Add ALL GOLD DICED PEELED TOMATOES or BRAAI RELISH, ALL GOLD TOMATO SAUCE and sugar. Simmer until the tomato mixture begins to reduce, for about 12 minutes. 3. Using a wooden spoon, make 6 indentations or wells in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indentation. 4. Reduce the heat, cover the saucepan and cook on low until the egg whites are set. 5. Uncover and add the fresh coriander. Serve with your choice of crusty ALBANY BREAD. STEAMED BREAD (UJEQE) WITH CORN 750g (6 cups) GOLDEN CLOUD CAKE WHEAT FLOUR 125g butter 1 sachet BENNY POWDERED CHICKEN STOCK 30ml (2 tbsp) sugar 1 sachet (10g) instant dry yeast 375ml (1½ cups) lukewarm water 1 can (410g) KOO WHOLE KERNEL CORN, drained Make a Meal of It 1. Sift GOLDEN CLOUD CAKE WHEAT FLOUR in a large mixing bowl, rub in butter with your fingers until it resembles breadcrumbs. 2. Add BENNY POWDERED CHICKEN STOCK, sugar and dry yeast, gradually add lukewarm water, mix with your hands and knead to make a soft dough. 3. Add KOO WHOLE KERNEL CORN, mix through and knead until dough feels elastic. Cover and allow to rise until double the size. 4. Press dough down. Put in a greased bowl and then in a pot half filled with boiling water, steam for 1½ hours. Serve with a curry or stew. BEEF STEW 45ml (3 tbsp) vegetable oil 2 large onions, sliced 2 cloves garlic, minced 3cm-piece fresh ginger, finely chopped 1kg stewing beef (or mutton) 250ml (1 cup) water 2 sticks cinnamon 2 bay leaves 1 can (410g) ALL GOLD DICED PEELED TOMATOES 1 green chilli, chopped 6 medium potatoes, peeled and cubed 1 sachet BENNY POWDERED CHICKEN STOCK pepper and sugar, to taste 2 cans (410g) KOO BUTTER BEANS, drained chopped fresh coriander for garnishing 1. Heat oil in a pot and fry onions, garlic and ginger until soft. Add meat and stir thoroughly. 2. Turn down the heat, add water, cinnamon and bay leaves, cover pot with a lid and simmer gently for 30 minutes. 3. Add ALL GOLD DICED PEELED TOMATOES and chilli. Close lid and simmer for 20 minutes. Add potatoes, BENNY POWDERED CHICKEN STOCK, freshly ground pepper and sugar to taste. 4. Cover and simmer until potatoes are cooked. Add KOO BUTTER BEANS. 5. When serving, garnish with bay leaves and chopped coriander. 6. Serve on a bed of freshly cooked TASTIC RICE.

KOO CHAKALAKA FISH CURRY 60ml (4 tbsp) sunflower oil 2 medium onions, chopped 2 cloves garlic, crushed 15ml (1 tbsp) minced ginger 65ml (¼ cup) curry leaves 50g ALL GOLD TOMATO PASTE 1 can (400g) ALL GOLD WHOLE TOMATOES, chopped or ALL GOLD TOMATO & ONION MIX salt and pepper, to taste 1 can (410g) KOO CHAKALAKA WITH BUTTERNUT 250ml (1 cup) coconut cream 1kg hake or cape whiting steaks, cut into chunks fresh coriander, chopped curry leaves to garnish, optional 1. Heat oil and fry onions, garlic, ginger and curry leaves in a pot, until onions are soft. 2. Add the ALL GOLD TOMATO PASTE, and your choice of ALL GOLD TOMATOES, season with salt and pepper. Cook for 10 minutes. 3. Add KOO CHAKALAKA WITH BUTTERNUT and coconut cream. Cook for 5 minutes. 4. Pan fry fish chunks in a little oil until golden. Add fish to sauce, bring to the boil, turn down the heat and simmer gently for 10 minutes until fish is cooked. 5. Gently fold the coriander leaves through the dish. 6. Serve over cooked TASTIC BASMATI RICE. Garnish with curry leaves (optional). PEANUT BUTTER CHICKEN CURRY Serves 4-6 Tasty meals to Impress 10ml (2 tsp) ground coriander 10ml (2 tsp) ground cumin 5ml (1 tsp) ground turmeric 8 chicken thighs, cut in half 60ml (4 tbsp) sunflower oil 1 large onion, chopped 4 cloves garlic, minced 15ml (1 tbsp) finely grated fresh ginger 500ml (2 cups) CHICKEN STOCK (mix 2 sachets of BENNY POWDERED CHICKEN STOCK into 2 cups of water) 180ml (¼ cup) BLACK CAT SMOOTH PEANUT BUTTER 90ml ( cup) MRS BALL S ORIGINAL CHUTNEY 1 can (410g) ALL GOLD DICED PEELED TOMATOES 1 green pepper, cut into chunks 1 red bell pepper, cut into chunks 1. Mix coriander, cumin and turmeric together in a small bowl. Place chicken pieces in a separate bowl, add the spice blend, rub onto each piece to coat. 2. Heat oil in a heavy based saucepan. Brown the chicken pieces on all sides. Transfer to a bowl. 3. Reduce heat, add onions to saucepan and fry until translucent. Add garlic and ginger and cook for 2 minutes. 4. Return browned chicken to saucepan. Stir in BLACK CAT PEANUT BUTTER, MRS BALL S ORIGINAL CHUTNEY and ALL GOLD DICED PEELED TOMATOES. Pour in BENNY CHICKEN STOCK. 5. Bring to a boil, reduce heat and simmer gently, stirring occasionally for 60 minutes. Cook until chicken is tender. Serve over cooked TASTIC RICE. POTATO AND PEA SALAD Serves 6 6 medium potatoes 1 small red onion, finely chopped 1 can (410g) KOO FRESH GARDEN PEAS, drained 2 hard-boiled large eggs, finely chopped, optional 250ml (1 cup) CROSSE & BLACKWELL CREAMY MAYONNAISE 5ml (1 tsp) COLMAN S DIJON MUSTARD 1. Cook potatoes in boiling water for 25 minutes, or until potatoes are tender. Drain and cool completely. 2. Remove skins and cut potatoes into cubes. Combine potatoes, onion and KOO FRESH GARDEN PEAS in a large bowl. 3. Mix CROSSE & BLACKWELL CREAMY MAYONNAISE, COLMAN S DIJON MUSTARD and salt and pepper together. Pour over the potato salad, tossing gently to coat. Cover and refrigerate until needed.

Delightful Dessert JAM AND PEANUT BUTTER PUDDING 30g (2 tbsp) butter 8 thin slices ALBANY BREAD 60ml (4 tbsp) BLACK CAT PEANUT BUTTER 60ml (4 tbsp) ALL GOLD APRICOT & PEACH JAM 1 can (410g) KOO PEACH SLICES IN SYRUP OR FRUIT JUICE, drained and diced 10ml (2 tsp) ground cinnamon 375ml (1½ cups) milk 65ml (¼ cup) thick cream 2 eggs 30ml (2 tbsp) sugar 1. Grease a 1 litre pie dish with butter. Cut the crusts off the bread. 2. Spread each slice with butter, BLACK CAT PEANUT BUTTER and ALL GOLD APRICOT & PEACH JAM, then cut into triangles. 3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add layer of KOO PEACHES. 4. Sprinkle with a bit of cinnamon, repeat layers until you have used up all the bread, set aside. 5. Gently warm the milk and cream in a pan over low heat. Don t let it boil. Crack eggs into a bowl, add 3 quarters of the sugar and lightly whisk until pale. 6. Add the warm milk mixture and stir well, strain the custard into a bowl. Pour the custard over the bread layers and sprinkle with remaining sugar and leave to stand for 30 minutes. 7. Preheat oven to 180 degrees C. Bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Serve with whipped cream. TRIFLE 2 packets raspberry jelly 500ml (2 cups) boiling water 1 (20cm) store-bought madeira loaf or sponge cake 250ml (1 cup) ALL GOLD SKWEEZI APRICOT & PEACH JAM 1 can (825g) KOO FRUIT COCKTAIL IN SYRUP OR FRUIT JUICE, drained 500ml (2 cups) cooked custard 500ml (2 cups) fresh cream, whipped 1. Make jelly by dissolving in boiling water, allow to cool and place in refrigerator until set. 2. Cut cake into thick slices. Sandwich the slices with ALL GOLD SKWEEZI APRICOT & PEACH JAM and place in the bottom of a large glass bowl. Spread the KOO FRUIT COCKTAIL over cake. 3. Spoon jelly over fruit. Pour custard over jelly. Top with whipped cream and decorate with chopped nuts. 4. Chill for at least 2 hours before serving. NEW from SA S FAVOURITES ALL GOLD 1.2KG JAM TUBS All Gold Jam Crammed Full of Fruit, now available in 1.2kg. No need to decant Reusable Tub Safe for kids to use BLACK CAT 1KG PEANUT BUTTER TUBS Same great taste Black Cat Peanut Butter, now available in a 1kg tub. At least 91% - 99% peanuts No added vegetable oil Source of Fibre High in Energy Safe for Kids to use MRS BALL S SQUEEZE PACK Available in Original and Hot Chutney in 860g and Sweet Chilli Sauce in 840g. Convenient Easy to use KOO CURRY MIXED VEGETABLES Discover the delicious new flavours Cape Malay and Durban Curry Simply heat and eat New curry flavours are versatile, convenient and full of flavour! BENNY 10s, 20s & 42s PACKS NOW IN STORE