Our Recipes

Ingredients

• 4 Chicken breasts or Maryland pieces
• 1 jar of Berry Farm Spicy Moroccan Chutney
• 1 can of quality Roma tomatoes, chopped
• Flour for dusting
• Olive oil for drizzling

Instructions

1. Lightly dust 4 chicken breasts with flour.
2. Place in a baking tray, drizzle with olive oil, bake until lightly browned in the oven.
3. In a bowl mix 1/2, a jar of The Berry Farm Moroccan Chutney and 1 can of quality Roma tomatoes. Pour over chicken and cook in a moderate oven for 1 hour (3/4 hour for chicken breasts) until cooked.
4. Served with coriander and lashings of extra virgin olive oil.

Ingredients

• 500g blade steak, diced
• 2 tablespoons ghee
• 1 large brown onion, finely diced
• 2 garlic cloves, minced
• 2 teaspoons coriander powder
• 2 teaspoons turmeric
• 1 teaspoon cumin powder
• 1 can diced tomatoes
• 1/2 Jar  The Berry Farm Spicy Eggplant Pickle
• 1 teaspoon the Berry farm Chilli Sambal (or to taste)
• Salt & Pepper to taste

Instructions

1.  Sauté onions, garlic in ghee in a large saucepan for 3 minutes.
2. Add diced steak and cook for 1 minute to seal in the meat juices. Add spices and cook for 1 minute. Add tomatoes, The Berry Farm Spicy Eggplant Pickle and The Berry Farm Chilli Sambal.
3. Cook at a low simmer for 15 minutes, and then add 125ml of warm water. Continue cooking, covered for about 45 minutes to 1 hour until the meat is tender and you can cut it with a fork.
4. Check the volume of liquid once or twice and add more warm water as needed. Season to taste and return the meat to the sauce. Serve with Basmati rice.