Meaty meals for all!

Every­one loves a hearty din­ner – and our four-legged friends de­serve the same.

Home (South Africa) - - PETLEY’S PROMOTION -

When it comes to whip­ping up a fam­ily meal, flavour and nu­tri­tion are key! Not only for the hu­mans in the house­hold but also the fur ba­bies who de­serve food pre­pared with qual­ity in­gre­di­ents too.

Sounds ex­pen­sive and too much like hard work? Not at all. Pet­ley’s Gourmet Pet Food is in­spired by your pet’s nat­u­ral diet and the recipes are cre­ated in part­ner­ship with pet nu­tri­tion­ists.

We asked two of our favourite pet-lov­ing chefs, Emma Wil­son and Clem Pe­dro, to cre­ate a meaty meal the whole fam­ily can en­joy. Tuck in, but not be­fore open­ing a con­ve­nient can of Pet­ley’s for your pets.

Trained at the Cape Town Ho­tel School in Granger Bay, Emma’s food phi­los­o­phy is sim­ple: “Ev­ery­thing in mod­er­a­tion – you are what you eat!” Her paw princess Shi­raz, a six-year-old Staffie, is as much fam­ily to Emma as any of her two-legged rel­a­tives and Pet­ley’s pro­vides her pooch with the meaty, pro­tein­rich meals she loves, and needs.

The fam­ily eats Os­trich Meat­balls

in chunky Tomato Sauce Serves 4–6 peo­ple

IN­GRE­DI­ENTS For the meat­balls

• 15ml olive oil • 1 red onion, chopped • 1 gar­lic clove, crushed • 500g os­trich mince • 1 bunch fresh pars­ley, chopped • 5ml mixed spice • 5ml dried chilli • 50g bread­crumbs • 1 egg • 2ml salt For the tomato sauce • 15ml olive oil • 2 car­rots, sliced • 1 leek, sliced • 1 gar­lic clove, crushed • 5ml dried chilli • 2 tins (340g) toma­toes • 30ml tomato paste • 1 tin (340g) chick­peas • 250ml beef stock • 5ml salt • 2 sprigs vine toma­toes • 80g Parme­san • fresh pars­ley

METHOD Start with the meat­balls

1 Fry the onion in olive oil un­til soft and translu­cent then add the gar­lic and con­tinue to fry. Re­move from heat.

2 Put the os­trich mince, cooked onion and gar­lic, pars­ley, mixed spice, dried chilli, bread­crumbs, egg and salt in a bowl. Mix with your hands to com­bine and then roll into balls.

3 Place the meat­balls on a pre­pared bak­ing tray and leave in the fridge for 30 min­utes.

4 Grill the meat­balls to brown them but not to cook them. Make the sauce 1 Fry the car­rots, leeks and gar­lic in olive oil un­til soft. Then add the dried chilli, tinned toma­toes, tomato paste and chick­peas and stir to com­bine. Add the stock and leave to re­duce and thicken.

2 When thick­ened, add the meat­balls and vine toma­toes. Con­tinue to cook for an­other 10 min­utes to fin­ish off the meat­balls.

3 Sprin­kle with grated Parme­san and chopped pars­ley and serve with de­li­cious broc­coli mash.

Also a Cape Town Ho­tel School grad­u­ate and the res­i­dent chef on Af­ter­noon Ex­press, Clem’s food phi­los­o­phy is: “Fo­cus on qual­ity over quan­tity and don’t over-com­pli­cate your dishes.” Just like her dad, it’s hard to keep Nessie the four-year-old Scot­tish Ter­rier out of the kitchen, es­pe­cially if her favourite Pet­ley’s Gourmet Meaty Meals are on of­fer!

The fam­ily eats Slow-cooked Ox­tail

with Car­rot and Crème Fraîche Purée

IN­GRE­DI­ENTS

• 2T ex­tra-vir­gin olive oil • 1kg ox­tail • 1 onion, finely diced • salt and freshly ground black pep­per to taste • 1 stalk cel­ery, finely diced • 1 car­rot, peeled and finely chopped • 4 cloves gar­lic, finely chopped • 2 bay leaves • 1 stalk rose­mary • 1 stalk thyme • 2T tomato paste • 1 cup red wine • 1 hand­ful golden sul­tanas (soaked in hot wa­ter un­til plump) • 2 cups beef stock • enough wa­ter to cover the in­gre­di­ents For the car­rot purée • 2 large car­rots, peeled and thinly sliced • 1 large leek, washed and chopped • 2T but­ter • 2T crème fraîche • salt to taste METHOD Cook the ox­tail

1 Heat the oil over medium heat be­fore adding the ox­tail and brown­ing evenly; brown the ox­tail in batches so it caramelises and doesn’t steam.

2 Once browned, re­move the ox­tail from the pot and add the onions, sea­son­ing, salt and freshly ground black pep­per. Add ex­tra olive oil if needed. Brown the onions be­fore adding the cel­ery, car­rot and gar­lic to cook and soften.

3 Add the herbs, tomato paste and red wine and re­duce slightly or un­til most of the red wine has re­duced.

4 Roughly chop the sul­tanas and add them to the pot along with the wa­ter they were soaked in. Add the beef stock and wa­ter and re­duce the heat slightly, al­low­ing the dish to gently sim­mer with the lid on for two-and-a-half hours or un­til the meat be­gins to pull from the bone.

5 Re­move the lid and cook for an­other 30 min­utes, al­low­ing the liq­uid to re­duce slightly.

Pre­pare the car­rot purée

1 Put the car­rots, leeks and but­ter in a pot with just enough wa­ter to cover them and sim­mer gently over a medium to low heat un­til the car­rots are ten­der and all the wa­ter has evap­o­rated.

2 Put the cooked in­gre­di­ents in a blender with the crème fraîche and pulse to form a smooth sauce. Sea­son lightly with salt and serve with the slow-cooked ox­tail and dressed or­ganic baby leaves.

The se­cret in­gre­di­ent in Pet­ley’s is that there are no se­crets in their in­gre­di­ents! With up to 50% real meat in each can, Pet­ley’s is low in carbs and rich in pro­tein. There are no ar­ti­fi­cial flavours or colourants and each can is slow-cooked to en­sure the good oils, flavours and nu­tri­ents are pre­served.

Nessie the Scot­tish Ter­rier eats Pet­ley’s rich in Ox­tail in gravy V15818 Act 36/1947

A wag­ging tail never lies!

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