All Gold | Recipes

Roast Pork and Tomato Rigatoni Pasta Bake
Serves 8
Prep Time:
30 min
Cooking Time:
40 min
Ingredients
500g Rigatoni or Penne Pasta, cooked as per package instructions

500g cooked roast pork, cubed or shredded

3 tbls olive oil

125g bacon, diced

1 ½ tbsp garlic, crushed

3 sprigs fresh rosemary, chopped

1 bay leaf

1 chicken stock cube (no liquid added)

2 tins All Gold Tomato & Onion Mix, or Braai Relish

2 tsps All Gold Tomato Paste

4 tbls chutney

Salt & pepper to season

3 cups (750ml) white béchamel sauce

2 cups grated cheddar cheese

2 tbsp parmesan cheese, grated
Preparation Method
1. Preheat the oven to 180°C. Grease a deep oven dish and set aside
2. In a deep pot, heat the oil and stir-fry the bacon until cooked and crispy, add garlic, rosemary and bay leaf and fry for another minute or two.
3. Add the stock cube, tomato and onion mix, paste and chutney. Bring to the boil and simmer for 5 minutes to slightly thicken sauce (cook with lid open).
4. Adjust seasoning with salt and coarse black pepper.
5. Mix sauce, pork and pasta together and scoop evenly into the oven dish.
6. Pour the béchamel sauce over the top and spread evenly.
7. Mix the parmesan and cheddar cheese together and sprinkle over the béchamel sauce.
8. Bake in the oven for 30 to 40 minutes. Allow to stand for 10 minutes before serving.
9. Serve by itself or with garlic bread and a fresh garden salad.
Chef's tip: Make the night before and so you can relax the next day and just bake it in the oven! Try using other left-over meat from your roasts.

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Chicken Tikka Masala
Serves 4
Prep Time:
Not supplied
Cooking Time:
20 min
Ingredients
20ml (4 tsps) garam masala

5ml (1 tsp) salt

5ml (1 tsp) turmeric

125ml (½ cup) cake flour

4 chicken breast fillets

65ml (¼ cup) oil

4 cloves garlic, crushed

1 large onion, diced

45ml (3 tbsps) curry leaves

20ml (4 tsps) minced fresh ginger

1 can (410g) All Gold Diced Tomatoes (Indian Style)

90ml (1/3 cup) fresh cream

125ml (½ cup) chopped fresh coriander for garnish
Preparation Method
1. In a small bowl, mix together garam masala, salt, turmeric and flour. Brush chicken with ½ of the spice mixture. Reserve remaining spice mix.
2. Heat half the oil in a large frying pan, fry chicken breast fillets until browned, 1 to 2 minutes per side. Transfer to a plate. Heat remaining oil in another frying pan, sauté garlic, onion, curry leaves and ginger until soft.
3. Add the reserved spice mix; cook, stirring, until fragrant for about 1 minute. Add All Gold Diced Tomatoes, bring to a simmer, and cook, stirring often, until thickened, about 5 minutes.
4. Stir in cream, add chicken and any accumulated juices to the pan, simmer gently until the chicken is cooked through about 10 minutes.
Serve with Naan bread and plain yoghurt. Garnish with curry leaves and Poppadum if desired.

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