To celebrate their centenary, Eskort ran a 100 Recipes for 100 Years competition where readers could submit their favourite Eskort recipes.
Five recipes from YOU readers were chosen to be included in the Eskort Centenary Recipe Book and they each received a R2 000 cash prize. Congratulations to the winners and thank you for sharing your recipes with South Africa.
Winner 1: Tayla Kaplan
Tayla wrote: “I’m a teacher and my husband is still studying so money is tight. One way that we make money stretch is by buying in bulk when items are on sale. Eskort bacon is often on sale at our Pick n Pay so we load up when it is.”
Thursdays are busy days for the Kaplans as they both only get home after 6 pm. One Thursday, Tayla opened the fridge to start dinner and all she had was a small bag of pumpkin that was going to go bad in the next day or so. She found a packet of Eskort streaky bacon in the freezer – and a recipe was born.
“I decided to try making a pumpkin and bacon soup. What started as a desperate attempt to pull a meal together ended up being one of our favourite dishes and a winter staple,” Tayla writes.
Pumpkin & bacon soup
- 1 packet of Eskort Streaky Bacon
- 1 kg pumpkin, diced
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 5 ml (1 t) cinnamon
- 5 ml (1 t) Robertsons Italian Herbs
- 1 Knorr vegetable stock pot
- 500 ml water
- salt and pepper
Preheat the oven to 180 °C. Grease an oven tray with nonstick spray.
1 Roast the bacon in the oven until crispy. Remove from the oven.
2 Immediately pour the accumulated bacon grease into the soup pot you’ll be using.
Remove the bacon from the tray and drain it on paper towel.
3 Put the pumpkin pieces on the oven tray and season with cinnamon. Pop it into the oven for 40 minutes.
4 Fry the onion and garlic in the bacon grease that is now in the soup pot until the onion is translucent.
5 Add the water and vegetable stock and bring to the boil. While this happens, crush up the bacon into small bits – don’t eat all!
6 As soon as the pumpkin is out of the oven, add it to the pot and stir. Season with salt, pepper and any herbs you favour – Tayla uses a sprinkling of Robertsons Italian Herbs. 7 Let it cool and then blitz in the blender or food processor. Return to the pot and heat it up again. Add a splash of fresh cream for richness and give it a stir. Ladle into bowls and sprinkle the crispy bacon bits on top.
WINNER 2: Jenny Grieff
Jenny enjoys inviting her family over for Sunday lunch – serving them delicious food is her way of letting them know how much she loves them. A family favourite is sweet chilli fillet.
“Family time, especially around the table at Sunday lunches, is just so special,” she says.
Sweet chilli fillet
- 1 packet (200 g) Eskort Round Cut Bacon
- Beef fillet (enough for four people)
- 1 can (410 g) pineapple rings
- sweet chilli sauce
- coarse salt
- coarse black pepper
- olive oil
1 Take one whole beef fillet and cut slits in it, but not all the way through.
2 Rub the meat with salt, pepper and olive oil.
3 Put one slice of bacon and one pineapple ring into each slit with some sweet chilli sauce.
4 Grill on the braai until cooked.
5 Serve with a salad of your choice.
WINNER 3: Kayla Schroeder
When your fiancé is a health freak and loves pizza, you have to get creative, Kayla says. And that’s exactly what she did for the love of her life.
“I came up with a way to make pizza without the dough. I use wraps or tortilla bases instead [of dough bases] and to keep it healthy, I use mouth-watering Eskort Weigh-Less Lean Back Bacon. The look on his face when he eats it brings joy to my life,” she says.
Out-of-this-world crispy pizza
- 1 packet (170 g) Eskort Weigh-Less Lean Back Bacon
- deboned skinless chicken breasts (enough to top a pizza)
- 2 wraps or tortilla bases
- 1 can (410 g) tomato purée
- small bottle of Jimmy Steakhouse Sauce (or barbecue sauce of your choice)
- baby spinach
- cheddar cheese, grated
- feta cheese, crumbled
- fresh thyme
Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray.
1 Panfry the chicken in some Jimmy Steakhouse Sauce until cooked.
2 Cook the bacon in water with some fresh thyme until done. Remove from water and set aside.
3 Put one wrap or tortilla on the prepared baking sheet and spread tomato purée on it, then put the other wrap or tortilla on top. Spread some tomato purée on top again. Put the chicken, bacon and baby spinach on the pizza, and sprinkle the cheddar and feta cheese over.
4 Bake in the oven at 180°C until the cheese has melted and the sides are crispy.
5 Remove from the oven and serve.
WINNER 4: Yolanda du Preez
“Growing up in Durban, we didn’t have money for vacations, but we could afford picnics. So we would drive to Park Rynie beach to meet up with the extended family,” Yolanda writes.
They would set off at 3 or 4 am and be at their destination in time for breakfast to be cooked on a campfire. She and her cousins loved the smoked viennas served with spicy tomato chutney and today this simple and easy to prepare meal is her sons’ favourite too.
Smoked viennas with spicy tomato chutney
- 1 packet (500 g) Eskort Smoked Viennas
- 10 ml (2 t) vegetable oil
- 1 red onion, finely chopped
- 3-4 ripe tomatoes, blanched, peeled and chopped
- 5 ml (1 t) ginger-and-garlic paste
- 2-3 green chillies, chopped (deseeded if you prefer a less spicy version of the tomato chutney)
- pinch of sugar
- salt and freshly ground black pepper
- handful of chopped coriander leaves to garnish
1. Heat oil in a heavy-based pan or pot, over medium heat.
2. Sauté the onion until softened and starting to brown.
3. Add the ginger-and-garlic paste and fry for about a minute, taking care not to let it burn.
4. Add the chilies and sauté for about a minute until slightly softened.
5. Add tomatoes and season with salt, sugar, and pepper.
6. Put a lid on the pan/pot and simmer over medium heat for 10 minutes.
7. Add viennas and simmer for a further 5 minutes – until the tomato chutney thickens and becomes a little jammy in consistency.
8. Garnish with fresh chopped coriander leaves.
9. Serve piping hot with a side of buttery mashed potatoes, crispy slap chips, potato wedges or on fresh crusty bread rolls.
WINNER 5: Lakpathie Sadanand
“For when a family gathers, and this is also a quick and easy meal for a good evening of wine and fun times around the table,” Lakpathie says.
Spicy rice with pork fillet strips
- 600 g Eskort Fresh Pork Fillet, sliced into strips
- 1 garlic clove, finely chopped
- 1 small piece of ginger, peeled and finely chopped
- 30 g masala spice
- 250 ml basmati rice
- 5 ml (1 t) oil
- 2 cardamom pods
- 2 bay leaves
- 5 ml (1 t) cinnamon powder
- 1 punnet white mushrooms, sliced
- 1 red pepper, deseeded and sliced into strips
- 1 yellow pepper, deseeded and sliced into strips
- 1 green pepper, deseeded and sliced into strips
- 1 punnet baby marrows, sliced into strips
- spicy sauce of your choice
- 30 ml (2 T) soy sauce
- 30 ml (2 T) olive oil
- 10 ml (2 t) mixed herbs
- 1 sprig fresh thyme (optional)
- 5 ml (1 t) coriander powder
- 5 ml (1 t) curry leaves
- salt and freshly ground black pepper
1. Steam the rice with salt, a little oil, cardamom, bay leaves and cinnamon. Steam for half an hour, strain and set aside. Don’t overcook.
2. In a separate container mix the pork strips with the garlic and ginger and masala spice.
3. Add spicy sauce to taste, a dash of salt, some mixed herbs and fresh thyme (if using). Set aside.
4. Sauté the bay leaves and fresh veggies in a little olive oil in a wok – but don’t overcook, as the veggies need to be crunchy.
5. Add soy sauce, some fresh herbs, coriander, curry leaves, thyme, and salt to give it an Indian taste and sauté until the veggies are cooked but still crunchy.
6. Add the seasoned pork fillet strips and cook for about 10 minutes.
7. Lastly add the rice and stir. Let it cook on the stove for 10 minutes, remove and enjoy hot off the stove. You can add more spicy sauce to taste.