Spaghetti Bolognaise

A weeknight family “go-to” meal, taken up a tasty notch with Mrs Ball’s Peach Chutney.

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Creole Chicken & Rice

A traditional Mauritian chicken dish with some delicious Mrs Ball’s Hot Chutney in the mix.

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Glazed Casserole

A hearty tummy-filler loaded with meaty South African flavour and Mrs Ball’s Chakalaka Chutney.

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Satay Pork

A mouthwatering Indonesian-style satay appetiser, marinated to perfection in Mrs Ball’s Peach Chutney.

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Malay Pickled Fish

A Malay-inspired seafood dish infused with exotic flavour and Mrs Ball’s Hot Chutney.

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Pan-roasted Brussels Sprouts

A super-tasty way to enjoy nature’s best, served with the tangy addition of Mrs Ball’s Sweet Chilli Sauce.

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The Night Before Christmas Pasta

A hearty “go-to” comfort meal, perfectly complimented by the beloved Mrs Ball’s Original Chutney.

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Bengali Pea & Prawn Curry

A rich curry dish with the authentic flavour of Mrs Ball’s Original Chutney, best enjoyed when shared.

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Fruity Pork Loaf

A heavenly raisin and coriander pork side, baked to perfection with Mrs Ball’s Peach Chutney.

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 Spaghetti Bolognaise 

  

Ingredients

  • 1 Tbs olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, trimmed and finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • ⅓ cup All Gold Tomato Paste
  • 2 x 410g cans All Gold Chopped Peeled Tomatoes
  • 1 tsp dried oregano
  • 100ml Mrs Ball’s Peach Chutney
  • ½ cup water
  • 500g spaghetti, cooked al dente
  • Fresh basil leaves
  • Parmesan cheese, grated
  • Salt and freshly ground black pepper

Directions

1. In a large saucepan, eat oil over a medium-high heat. Add the onion, carrots, celery and garlic. Stir for 5 minutes or until softened. 2. Using a wooden spoon to break up the ingredients, add the mince and cook for 6-8 minutes or until browned. 3. Add the paste, tomatoes, oregano, chutney and ½ cup cold water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes or until thickened. Season with salt and pepper. 4. Divide the pasta between the serving bowls. Spoon over the sauce. Top off with Parmesan and fresh basil.

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 Creole Chicken & Rice 

  

Ingredients

  • 10 chicken pieces (thighs, drumsticks)
  • 2 tsp salt
  • 4 tsp paprika
  • 2 tsp cajun spice
  • 4 tsp chicken spice
  • ½ tsp freshly ground black pepper
  • ½ cup oil
  • 125g bacon, diced (optional)
  • 1 tsp fresh chilli, finely chopped
  • 2 Tbs garlic, crushed
  • 1 large onion, roughly chopped
  • 1 of each colour bell pepper, diced
  • 1 cup carrots, diced
  • 1 sachet (50g) All Gold Tomato Paste
  • ½ cup Mrs Ball's Hot Chutney
  • 3 tsp medium curry powder
  • 2 tomatoes, diced
  • 1½ cups frozen peas
  • 250ml chicken stock
  • 5 cups yellow rice, cooked
  • 4 Tbs fresh coriander

Directions

1. Preheat the oven to 180°C. 2. Mix the salt, paprika, cajun spice, chicken spice and pepper together. Rub over the chicken and allow to rest for 10 minutes. 3. Heat the oil in a deep pan and brown chicken, a few pieces at a time, until nearly cooked. Place chicken in an ovenproof dish and sprinkle cooked rice over the top. 4. Add a little extra oil to the same pot. Add the bacon, garlic, onion, chilli, carrots, peppers, tomato paste, chutney, curry powder and leftover seasoning. Sauté for a few minutes. 5. Add the tomatoes, stock and peas. Cover and braise for 10 minutes on a medium heat. Adjust the seasoning with salt and pepper. 6. Spoon vegetable mixture over the rice. Cover and bake for 40 minutes until heated through and chicken is tender. 7. Garnish with roughly chopped coriander.

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 Glazed Casserole 

 Liver & Onion 

Ingredients

  • Flour seasoned with chicken spice, salt and pepper
  • 400-600g liver (chicken, ox or lamb), thinly sliced
  • Oil for frying
  • 2 large onions, sliced into half rings
  • 2 tsp garlic, crushed
  • 2 cups stir fry vegetables (cabbage, carrots, beans)
  • 1 tsp medium curry powder
  • ¾ cup Mrs Ball's Chakalaka Chutney
  • 3 Tbs All Gold Tomato Paste
  • 1 tsp dried thyme
  • 500ml hot stock (beef, chicken or lamb)

Directions

1. Preheat the oven to 180°C. 2. For the liver: Toss in flour and fry in a hot, well-oiled pan. Cook only enough to seal on each side. Drain and arrange evenly in an oven-proof, casserole dish. 3. Add a little more oil to the same pan. Add the onions and garlic. Cook until softened. Add curry powder, thyme, paste and chutney. Cook for a minute and add the vegetables. Cook lightly for a few minutes. Add the stock and mix well. Allow to reduce by a quarter. 4. Carefully pour the sauce over the liver. Bake, uncovered, for 15 minutes. 5. Serve warm with creamy mashed potato, rice or pap.

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 Satay Pork 

  

Ingredients

  • PORK MARINADE:
  • 600g pork cubes
  • 1 tsp garlic salt
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 2 ground coriander seeds
  • ½ tsp white pepper
  • ½ cup shallot or spring onion, thinly sliced
  • 1 tsp ground nutmeg
  • 1 tsp lemon juice
  • 4 Tbs soya sauce
  • ½ cup Mrs Ball's Peach Chutney
  • 2 tsp olive oil or sesame oil
  • Skewer or kebab sticks, soaked in water to prevent burning
  • PEANUT SAUCE:
  • 6 Tbs peanut butter, smooth or chunky
  • 1 garlic clove
  • ½ tsp fish sauce
  • 3 tsp soya sauce
  • 2 Tbs shallot or spring onion, finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 4 Tbs Mrs Ball's Original Chutney
  • ½ cup coconut milk
  • Salt and freshly ground black pepper (optional)
  • 1 lemon or lime, wedged

Directions

1. For the sauce: Blend all the ingredients together. Add to a small pot and bring to a boil. If desired, season with salt and pepper. Allow to cool. 2. For the satay: Mix all the ingredients together and coat the meat. Cover and allow to marinate in the fridge for a few hours or, even better, overnight. 3. Just before grilling, skewer 4-5 cubes of meat per stick. Place on the braai or a hot griddle pan until browned and cooked through. Baste with any excess marinade during the cooking process. 4. Serve with peanut sauce and fresh lemon or lime wedges on the side.

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 Malay Pickled Fish 

  

Ingredients

  • 10 x 100g fish portions (kabeljou, snoek or yellowtail)
  • 1 egg combined with 250ml milk
  • Seasoned flour
  • Oil for deep frying
  • SAUCE:
  • 3 Tbs oil
  • 1 Tbs yellow mustard seeds
  • 2 large onions, sliced in rings
  • 2 tsp garlic, crushed
  • ½ cup of each red and green peppers, thinly sliced and halved
  • 3 tsp medium curry powder
  • 1 tsp garam masala
  • 1½ tsp turmeric
  • 1ml cloves
  • 1ml nutmeg
  • 4 bay leaves
  • 1 cup white or brown spirit vinegar
  • 2 tsp All Gold Tomato Paste
  • 2 cups vegetable or fish stock
  • 2 tsp fresh coriander, chopped (optional)
  • 1 cup Mrs Ball's Hot Chutney
  • Salt and freshly ground black pepper

Directions

1. For the fish: In a deep fryer or in a saucepan, heat oil to 170°C. 2. Dip portions of fish into egg-milk mixture. Coat with flour. Carefully fry until cooked and lightly browned. Drain on a paper towel and place in an oven-proof dish in a single layer. 3. For the sauce: Heat oil in a deep saucepan. Add the onions, garlic and mustard seeds. Cook until softened. Add the peppers, all the spices and bay leaves. Lightly sauté for 5 minutes. 4. Add the vinegar, paste and stock. Bring to a boil and allow to simmer, uncovered, for 5 minutes. As the sauce thickens, add the chutney and coriander. Stir well and adjust the seasoning with salt and pepper. 5. Carefully pour sauce over the fish. Bake for 15 minutes until cooked through. 6. Allow to cool, cover and refrigerate for up to 5 days.

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 Pan-roasted Brussels Sprouts 

  

Ingredients

  • 6 strips bacon (back or shoulder)
  • 2 Tbs butter
  • ½ cup onion, finely chopped
  • 1 tsp garlic, crushed
  • Salt and freshly ground black pepper
  • 1kg brussels sprouts, blanched and halved
  • 1 cup Mrs Ball's Sweet Chilli Sauce
  • ¾ cup mozzarella or feta cheese, cubed
  • 2 tsp fresh basil, chopped

Directions

1. Cook bacon in a large frying pan until crispy. Remove and drain on a paper towel. Roughly chop and set aside. 2. In the same pan with bacon fat, melt butter over a high heat. Add the onions, garlic and brussels sprouts. Cook 8-10 minutes or until the sprouts are golden brown. Season with salt and pepper. Add and toss the bacon, mixing well to combine. 3. Carefully pour Mrs Ball's Sweet Chilli Sauce over the top and sprinkle with cheese before garnishing with fresh basil. Serve immediately.

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 The Night Before Christmas Pasta 

  

Ingredients

  • 3 Tbs olive oil
  • 2 Tbs garlic, crushed
  • 2 bay leaves
  • 200g bacon, diced
  • 500g mince
  • ½ cup onion, finely chopped
  • ½ cup celery, finely chopped
  • ½ cup carrot, grated or finely chopped
  • 1 cup red wine
  • 1 beef stock cube
  • 3 tsp All Gold Tomato Paste
  • 1 cup Mrs Ball's Original Chutney
  • 3 Tbs Worcestershire Sauce
  • 2 x 410g cans All Gold Chopped Peeled Tomatoes
  • ½ cup fresh parsley, roughly chopped
  • ¼ tsp ground cinnamon or Allspice
  • 5-6 cups penne or macaroni pasta, cooked al dente
  • Salt and freshly ground black pepper
  • Parmesan cheese, grated

Directions

1. In a deep heavy-based pot, heat oil and lightly sauté the garlic, bay leaf and bacon until lightly browned. 2. Add the mince and cook until browned. Add the vegetables, red wine and stock cube. Mix to combine and cook, covered, for 5 minutes. 3. Add the paste, chutney, Worcestershire sauce, tomatoes and cinnamon. Bring to a boil. Reduce to simmer and cook for 15 minutes. 4. Uncover and adjust the seasoning. Allow to simmer until the sauce has thickened. Fold in the parsley. 5. Toss the pasta with a few of ladles of sauce. 6. Divide pasta between the serving dishes and top with extra sauce. 7. Generously sprinkle with Parmesan cheese and serve hot.

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 Bengali Pea & Prawn Curry 

  

Ingredients

  • 4 Tbs oil or ghee butter
  • 1 tsp cumin seeds or nigella seeds
  • 1 tsp mustard seeds
  • 1½ tsp fresh green chilli, finely chopped
  • 1 tsp garlic and ginger paste
  • ½ tsp chilli powder
  • ¾ tsp turmeric
  • 1 tsp garam masala
  • 1 tsp All Gold Tomato Paste
  • 2 x 410g cans All Gold Chopped Peeled Tomatoes
  • 2 tsp English Mustard powder
  • ¾ cup Mrs Ball's Original Chutney
  • 1 cup frozen peas
  • 600g medium prawns, peeled and deveined (but with tails)
  • Fresh lemon wedges
  • Salt and freshly ground black pepper
  • 4 Tbs fresh coriander, roughly chopped

Directions

1. Heat oil in a deep, heavy-based saucepan. Add the cumin and mustard seeds. Lightly fry until almost popping. 2. Add the fresh chilli, chilli powder, turmeric, garam masala and paste. Lightly fry. 3. Add the tomatoes, mustard and chutney. Bring to a boil and allow to simmer until the sauce thickens. 4. Add the peas and cook for a few minutes. Add the prawns and bring back to a boil. Allow to simmer until prawns have turned pink - be careful not to overcook them. 5. Adjust the seasoning with salt and pepper. Squeeze some fresh lemon into the sauce. 6. Gently fold in the fresh coriander. Serve with roti (Indian flatbread) and savoury basmati rice.

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 Fruity Pork Loaf 

  

Ingredients

  • 5 Tbs butter
  • 1 cup onion, finely chopped
  • 2 tsp garlic, crushed
  • ½ cup celery, finely chopped
  • ½ cup carrot, finely chopped
  • 1 cup pork sausage meat, chopped
  • ¾ cup bacon, diced
  • 4 Tbs freshly coriander, roughly chopped
  • 1 tsp fresh mint, finely chopped
  • 1 tsp orange rind, grated
  • 2 Tbs lemon juice
  • 1 tsp lemon rind, grated
  • ¾ cup Mrs Ball's Peach Chutney, plus extra for topping off
  • ½ cup pie apples, finely chopped
  • 1 extra large egg
  • 1½ cups fine bread crumbs
  • ½ cup raisins, roughly chopped
  • Salt and fresh ground black pepper

Directions

1. Preheat the oven to 180°C and grease a loaf tin with non-stick spray. 2. Heat butter in a large saucepan. Add the onion and garlic. Lightly sauté until softened. Add the celery, carrot, meat and bacon. Cook until browned. 3. Remove from the heat and add the rest of the ingredients, mixing well to combine. 4. Transfer mixture to the loaf tin and smooth out. Loosely cover with foil. 5. Place in the oven in a water bath for 30-40 minutes. 6. Allow to rest in the dish for 10 minutes before unmolding. 7. Using the microwave, warm up some extra chutney. Pour over the top of the loaf as a glaze. 8. Serve in slices with your meat roast, or as an addition to any cold meat and salad lunch.

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