And the winner is . . .

By Drum Digital
13 June 2017

Eskort announces winners of their recipe competition

Eskort turns 100 this year and they’re celebrating it with the 100 Recipes for 100 Years competition. For Eskort, it’s the people who enjoy their products that make life all the more delicious. They invited South Africans to submit their delicious recipes that involve an Eskort product and the stories that inspired them.

Five DRUM readers’ recipes were chosen to be included in the Eskort Centenary Recipe Book and they received a R2 000 cash prize each. This week we share the first of the five recipes – a delicious Vienna stir-fry submitted by Emily Teffo.

WINNER 1 Emily Teffo

Emily remembers her mom making this recipe for her through the years. “It always made me feel special because we never had money for special recipes.”

Eskort products were and still are within their budget and her mom’s recipe is still a hit.



1 onion, diced

1 each green, red, yellow robot peppers, sliced

oil, for frying

1 packet McCain stir-fry

salt and black pepper

pinch of cayenne pepper

1 packet Eskort Chicken Viennas, sliced

1 Fry diced onion and robot peppers in oil until soft.

2 Add stir-fry and cook for 5 minutes.

3 Add salt and pepper to taste and cayenne pepper.

4 Add Eskort Viennas and cook for another 2 minutes.

5 Serve as a stir-fry or side dish.

WINNER 2 Ashley Magwindiri

“When I started university I decided to take cooking seriously – to go the extra mile and think outside the box,” Ashley says.

She creates her own menus and tries to wow her roommates with her food. “Bacon is usually served with breakfast but I thought to myself, ‘Why not switch it up and cook it for supper?’”



5 ml (1 tsp) oil, for frying

1 packet Eskort Shoulder Bacon, cut in small pieces

1 packet stir-fry vegetables

salt and black pepper

1 x can pineapple pieces

1 Add oil to a non-stick pan. When hot, add bacon pieces and fry until brown. Remove from the pan and put in a bowl.

2 Add the vegetables and fry. Put the bacon back in the pan after 4 minutes. Season to taste then add the pineapple and fry for 5 minutes.

3 Serve with amagwinya (vetkoek) or curry-fried potatoes.

WINNER 3 Johanna Matlou

“My family always looks forward to eating this,” says Johanna of her bacon wrap. They even call her while she’s away to ask her to make it for them when she returns.



4 chicken fillets

spinach, chopped

1 each red, yellow, green pepper, chopped

lemon and herb marinade

1 packet Eskort Shoulder Bacon

feta cheese

Preheat oven to 180 °C and line a roasting pan with foil.

1 Cut open the fillets to make a pocket and put the spinach and peppers inside.

2 Pour in a little lemon and herb marinade.

3 Put the stuffed fillets on the roasting pan and in the oven for 15 minutes. Remove from the oven. Roll and fold the bacon around the fillets and return to the oven for another 10 minutes.

4 Serve with Italian salad or basmati rice.

WINNER 4 Mayenziwe Nombela

When you host or go to a bring-and-share braai, there’s a variety of food so it’s difficult to pick a favourite. This is not the case for Mayenziwe’s family and friends!

“At every braai we have or go to, everyone is hooked on my dish,” she says.




2 L water

salt, to taste

500 ml (2 cups) mealie meal


30 ml (2 tbsp) oil

1 medium onion, diced

250 g Eskort Diced Bacon

1 green pepper, diced

1 punnet mushrooms, chopped

125 ml (½ cup) cream

15 ml (1 tbsp) chopped coriander

salt and pepper, to taste

250 ml (1 cup) grated cheese

Preheat over at 180 °C.

1 PAP Boil water in a medium pot. Add salt and mealie meal and stir vigorously to prevent lumps. Reduce the heat to low and cook for 20 minutes.

2 TOPPING In a frying pan, heat oil and fry onion. Add bacon, green pepper and mushrooms and stir for 5 minutes. Add cream, coriander and salt and pepper then set aside.

3 Put the pap in an ovenproof ceramic baking dish. Add the topping and sprinkle the cheese over. Grill for 10 minutes. Remove then serve with roasted or braaied meat and a seasonal salad.

WINNER 5 Yoliswa Mthembu

There’s a monthly gathering at Yoliswa’s work and since everyone tasted her bacon bake, it’s on the menu every time.

“It’s tradition that it’s on the table month after month. The smell of the bacon just blows my colleagues away,” she says proudly.



8 potatoes, peeled and diced


45 ml (3 tbsp) oil

1 onion, chopped

1 each red pepper, yellow pepper, green pepper, diced

15 ml (1tbsp) crushed garlic

3 packets Eskort Diced Bacon

1 punnet white mushrooms

15 ml (1tbsp) mixed herbs

1 chicken stock cube

1 sachet potato bake

250 ml (2 cups) Cheddar cheese, grated

250 ml (2 cups) milk

Preheat the oven at 180 °C.

1 Boil the potatoes with salt for 10 minutes and set aside.

2 Put the oil in a pan and fry the onion, peppers and garlic. Stir until brown. Add the bacon and mushrooms and stir over low heat.

3 Add mixed herbs and chicken stock cube. Stir until nicely combined and leave it to simmer for 10 minutes.

4 Pour the potato bake sachet in, while stirring, and the cheese. Add the milk little by little until it reaches the desired consistency.

5 Pour the bacon mixture into a casserole dish with the potatoes and mix well. Bake for 12 minutes. Serve and enjoy.

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