Robertson's on-board dining experience
We’ve recently surprised some unsuspecting travellers on a flight to Cape Town, with a 3 course fine dining experience brought to you by Robertson Spice. Our Catering team took to the skies like Masterchefs.
We don’t want you to feel left out so we’re sharing the recipes online so you can make a fancy meal of your own for your loved ones.
Feta and Leek Tartlets
20 minutesCooking time:
35 minutes open this recipe
- 6 – 8 Baby leeks sliced
- 30 ml margarine
- 10 ml Robertsons Italian Herbs
- 5 ml Robertsons crushed Chilli
- 1 egg, lightly beaten
- 1 x 400 g roll frozen puff pastry, defrosted
- 80 g feta
- 6 small bunches cherry vine tomatoes
- 100g fresh grapes
- 2 sticks celery
- 30 ml pickled jalapeno chilli, sliced
- Olive oil
- Lime juice
- To Serve
- Toasted Pecans
- Chilli Jam
- Heat the margarine in a large frying pan and gently sauté the baby leeks until soft.
- Stir in the Italian herbs and crushed chilli. Remove from the heat and set aside. Once cool mix in the beaten egg.
- Unroll the pastry onto a greased baking tray. Cut into 6 squares. Use a small sharp knife and score a border all the way round about 1 cm from the edge of each square. Do not cut all the way through.
- Spread the leek mixture over the pastry taking care not to place them over the borders. Top with feta and a small bunch of cherry vine tomatoes. Place in a preheated oven at 200c for 20 – 25 minutes or until the pastry has risen and is golden.
- For the Salsa: Chop the ingredients very finely. Combine with a squeeze of lime juice and a glug of olive oil. Season with Robertsons Atlantic sea salt and Robertsons freshly ground black pepper.
- To serve place warm tart on serving plate. Top the tart with toasted pecans and chilli Jam. Serve the salsa in a separate bowl.
Pistachio and Black Pepper Crusted Fillet
With Rosemary roast potatoes, cranberries and rich red wine soy and orange glaze
25 minutesCooking time:
40 minutes open this recipe
- 800 g Beef fillet
- 15 ml Robertsons Coarsely Ground Black Pepper
- Robertsons Atlantic Sea Salt to taste
- 60 ml pistachios
- 10 ml Olive Oil
- 600g baby potatoes
- 60 ml olive oil
- 45 ml Sesame seeds
- 15 ml Robertsons Rosemary
- 200 ml Good quality red wine
- 15 ml soy sauce
- Juice and rind of 1 orange
- 200ml ready made chunky Cranberry sauce
- 300g baby onions
- 250g Porto Bellini mushrooms
- Combine Robersons Black Pepper, Salt and pistachio nuts in a food processor. Blitz until finely chopped. Roll fillet in olive oil and then the pepper and nut mixture pressing it on to the fillet.
- Seal the fillet in a frying pan on all sides using a little olive oil and then roast in a preheated oven at 180 C for 20 - 30 minutes or until meat is cooked to your liking.
- For the potatoes, toss potatoes in olive oil, seeds and rosemary. Oven roast for about 30 minutes at 180 until soft.
- For the onions, sauté the onions in stork bake until almost soft then add mushrooms.
- For the sauce, keeping the pan used to seal the fillet, add the red wine, soy sauce and orange, juice and rind. Simmer to reduce by half and whisk in cranberry sauce
- Arrange all on a plate and serve with lashings of the sauce.
Halloumi and Mint filled Ravioli
40 minutesCooking time:
15 minutes open this recipe
- For the Dough:
- 450g flour
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 150ml (about) cold water
- For the Filling:
- 400g freshly-grated Halloumi cheese
- 2 eggs
- 15 ml Robertsons Mint
- Hot water or stock, to cook
- To Serve:
- Ready Made Napolitana Sauce
- Toasted Pinenuts
- Robertsons Atlantic Sea salt
- Using a food mixer: Sift the flour and salt into a bowl. Add the eggs and enough water to form a soft, but non-sticky, dough.
- Turn onto a floured work surface and knead thoroughly for 10 minutes, or until the dough is smooth and elastic. Turn the dough into a bowl, cover and rest for 60 minutes.
- In the meantime, combine all the filling ingredients in a bowl.
- Divide the dough into four equal pieces. Take the first of these and roll out into long strips about 8cm wide. Take your filling and place a teaspoon of the mixture every 4cm down the strip (set it slightly to one side of the centre).
- Brush a little water down the edges of the pastry then fold the half nearest to you over to completely enclose the filling. Press down with your fingers so the filling forms a lump in the centre then take a sharp knife and cut into squares around the filling. Seal the pastry edges with the a fork and set aside as you prepare the remaining raviolis.
- When the raviolis are done, bring a pan of lightly-salted water or stock to a boil. Add the raviolis (about 15 at a time) and cook for about 3 – 4 minutes, or until done through and tender. Remove with a slotted spoon and set aside to keep warm as you cook the next batch.
- Arrange in individual serving dishes and pour over the heated Napolitano Sauce. Garnish with crumbled Feta, Toasted Pine nuts and Robertsons Atlantic sea salt.
Curry Chicken Breast
Chargrilled with coconut curry sauce with Cinnamon rice and glazed carrots
15 minutesCooking time:
35 minutes open this recipe
- 4 large chicken breasts, skin on bone removed
- 30 ml Stork Margarine
- Curry Sauce:
- 1 onion, chopped
- 5 ml Rajah Mild Curry Powder
- 1 tin Coconut cream
- 45 ml Stork Margarine
- 1 onion, finely chopped
- 5 ml Robertsons ground cinnamon
- 250 ml uncooked basmati rice
- 1 Robertsons whole bay leaf
- 1 Robertsons cinnamon stick
- 500ml water
- 6 – 8 pickled red bell peppers chopped
- Fresh Dhania and glazed carrots to serve
- For the chargrilled chicken: Heat a heavy based cast iron pan or skillet. Add a little stork. Place a chicken breast skin side down on the hot skillet. Allow skin to crisp and become golden.
- Turn chicken over to seal the other side. Transfer to roasting pan and cook at 180 c for a further 15 -20 minutes until cooked through. In the same pan as the chicken was cooked in add the chopped onion. Cook until translucent and then add the curry powder. Fry for a minute or two to allow the flavour to release.
- Add the coconut cream and then simmer gently to reduce the sauce by half. It should be glossy and thickened.
- For the Rice: Melt margarine and add onion and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
- Add rice to saucepan, and stir so grains are coated in margarine mixture.
- Add bay leaf, cinnamon stick, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
- Remove pan from heat, and let stand, covered, 5 minutes more. Add chopped bell peppers. Season with salt and pepper.
- Serve on a plate with the sliced chicken, sauce, glazed carrots and fresh Dhania.
Pastry with cinnamon and mixed spice custard with Turkish delight and glazed strawberries
35 minutesCooking time:
30 minutes open this recipe
- For the pastry
- 250 g flour
- 50 g caster sugar
- 40 g ground almonds
- 140 g Stork Margarine, chilled
- 1 egg
- For the Spiced custard filling
- 250 ml milk
- 180 ml cream
- 3 eggs
- 60 g caster sugar
- 5 ml Robertsons Cinnamon
- 3 ml Robertsons Mixed Spice
- 100g Chopped Turkish delight
- Glazed Strawberries
- 1 punnet Fresh Strawberries
- 15 ml Margarine
- 45 ml sugar
- 30 ml water
- 1 fresh lime
- Store purchased Macaroons to serve
- Sieve the flour into a large mixing bowl. Stir in the sugar and almonds. Rub the margarine into the mixture until it resembles fine breadcrumbs. Add the beaten egg and gradually, incorporate the flour mixture from around the sides to form a pastry. Wrap in Cling film and chill for an hour.
- Preheat the oven to 170C. Roll out the pastry and line 8 individual flan rings.
- For the custard filling: warm the milk and the cream together in a pan. Whisk together the eggs, sugar, cinnamon and mixed spice and add to the warmed milk and cream, continuing to whisk.
- Pour the hot liquid into the pastry cases until half full. Move to the oven and Sprinkle with Turkish delight and fill them with remaining milk mixture to almost the top. Bake for 15-20 minutes until firm but still slightly wobbly in the middle. Remove and leave to cool.
- In a pan, heat a knob of margarine, sugar, water and lime juice. Add strawberries and toss to coat. Serve on top of tartlets with a colourful macaroon balanced on top.
Sorry not everyone could be part of the fun but you can watch what went down on-board:
If you were lucky enough to be part of the fun, tell us what it was like #SkyDine