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The ultimate steak sandwich

(Recipe by Kate Liquorish , originally posted here -

I’ve called this the ultimate steak sandwich but it’s more of a steak ‘bruschetta’: an Italian open sandwich, but regardless of the name you choose, it’s delicious.

I’ve teamed up with Mediterranean Delicacies to come up with some new and exciting recipes using their products – something that I am going to relish in doing as I do consider their products of the highest quality, their hummus changes my life a little every time I taste it.But enough of that, without further ado:
The Ultimate steak sandwich with Mediterranean Delicacies basil mayonnaise

Ingredients: (makes 4)

2x 200g rump steaks

salt and pepper

1x tub Mediterranean Delicacies Basil Mayonnaise(190g)

1x loaf ciabatta

1x clove garlic (cut in half)

Extra virgin olive oil

Pea shoots/rocket to finish

Method: Making the perfect steak can be very easy when you know how and just as difficult if you don’t. To get a thick cut steak perfectly cooked to medium rare:Place a non-stick pan on highest heat on your stove.

Season the steaks with salt and pepper.Once the pan is smoking hot, place the rump into the pan and fry, with no oil (the juices from the steak will stop it from sticking and adding oil will simply make the pan smoke), for 2 ½ minutes on each side, turning only once.

If you want the steak ‘medium’ then 3 ½ minutes on each side. Set aside on a board to rest for 5 minutes before slicing (this will ensure that the steak stays moist, if you slice it too soon after cooking most of the juices will run from the steak).

Toast 4 slices of ciabatta under the grill, then rub the cloves of garlic gently over the bread to impart a subtle garlic flavour.Share the majority of the Medi Deli Basil Mayo between the four slices, retaining a little to drizzle over at the end.Slice the meat into strips and lay over the mayonnaise.Season with salt and pepper and spoon over a little more of the basil mayo.

Dress with pea shoots or a little rocket and drizzle with olive oil. Devour.


Kedgeree โ€“ The Quick Way

(Recipe by Leila Saffarian, originally posted here -

I love anything with rice, in fact, I love rice so much I sometimes eat a plain bowl of it for dinner & no, it isn’t because that’s the last item in the cupboard. But if rice was all I had left – it would be a torture I’d gladly enjoy. A rice dish I don’t often make but would wolf down if it were in front of me – kedgeree. Rice, curry flavours, spices, smoked fish & soft boiled eggs… I had rice, I had eggs & I had *peppered mackerel* – this is my super quick take on this classic dish.


Kedgeree – The Cheats Way

3 tbsp (45ml) olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1/2 tsp (2.5ml) dried red chilli flakes

2 tsp (10ml) curry powder

1 tsp (5ml) turmeric

1 tin chickpeas, rinsed & drained

1 x packet *peppered mackerel*

Maldon salt & freshly ground black pepper

3 cups cooked Jasmine or Basmati Rice

Small handful fresh coriander, chopped

Juice of 1 lime

Fried eggs, to serve

Chopped red onion, to serve

Heat the oil in a large, non-stick frying pan, add the onions and fry until golden. Add the garlic, chilli flakes, curry powder & turmeric & fry for 1-2 minutes, until fragrant. Add the chickpeas, flake the *peppered mackerel* fillet & season well with Maldon salt & freshly ground black pepper. Add the cooked rice to the pan, mix well, followed by the chopped coriander & lime juice – adjust seasoning. Serve in bowls, topped with a crispy fried egg, more coriander & chopped red onion. 





Smoked Snoek Snack Attack โ€“ In A Bowl

(Recipe by Leila Saffarian, originally posted here -

Sometimes you just need a super quick meal that can be made easily & that you know will be all sorts of tasty. A few pantry staples will always see you through. Just  grab a bowl, a packet of pasta & a tub of smoked snoek  Paté & hello snack attack of quickness!


Smoked Snoek Paté Pasta

350g cooked noodles

2 tbsp (30 ml) olive oil

1/2 small red onion, chopped

1/2 small red chilli, sliced

1/2 tub *Mediterranean Delicacies Smoked Snoek Paté*

2 tbsp (30 ml) *Mediterranean Delicacies Humus* 

Small handful fresh coriander, chopped

Maldon salt & freshly ground black pepper

1 small avocado, peeled & chopped

Juice of 1 lime

1 tbsp (15 ml) black sesame seeds, to serve

In a large bowl, combine the warm noodles with the olive oil, red onion, chilli, *Mediterranean Delicacies Smoked Snoek Paté & humus* & mix well. Add the coriander, season well with Maldon salt & freshly ground black pepper & add the avocado & lime juice. Mix well, spoon into serving bowls & scatter with black sesame seeds just before serving.

*serve with extra chopped, avocado & lime wedges*




Breakfast / Brinner Pitas With A Bit Of A Med Twist

(Recipe by Leila Saffarian, originally posted here -

Everybody knows I love *frambled* eggs – my take on scrambled OK. I chow two eggs a day & when I’m on a serious health kick I sometimes go straight for egg whites. But whether you choose to yolk it or not – eggs, *frambled* to be exact are a ‘Winner Winner Chicken Dinner’ type of meal. I’m not a huge breakfast fan, I find my egg eating takes place in the afternoons or evenings. So despite this tasty pita having the word Breakfast in the title, I usually chow this for Brinner -yes, I said Brinner – the breakfast for dinner meal… A dollop of creamy humus quickly turns boring old eggs into something rather exciting, quick & easy. So whether you nibble on this for breakfast, brunch or brinner just be sure to add masses of humus & a spritz or two of fresh lime to the mix!


The Breakfast / Brinner Med Style Pita

Large handful of Rosa tomatoes

2 garlic cloves, chopped

1/2 tsp (2.5 ml) dried chilli flakes

2 tbsp (30ml) olive oil

1 tsp (5 ml) dried oregano

Maldon salt & freshly ground black pepper

4 pita breads, brushed with olive oil

1 tub *Mediterranean Delicacies humus*, to serve

Cucumber slices & finely chopped cucumber, to serve

*Frambled* or scrambled eggs, to serve

Red onion, thinly sliced, to serve

Feta, crumbled, to serve

Fresh mint, to serve

1. Place the tomatoes in an ovenproof dish with the garlic, chilli, olive oil, oregano & season well Maldon salt & freshly ground black pepper. Roast in a preheated 200C oven for 15 minutes, until softened. Heat a non-stick frying pan & fry the pita for 2 minutes on each side until golden & slightly crisp. To serve; place the warm pita breads onto individual serving plates or a large wooden board. Spread each pita with some humus, add cucumber slices, top with *frambled* eggs, red onion, feta, fresh mint & chopped cucumber. Add a good dollop of extra humus to each pita, spritz with fresh lime & a drizzle of olive oil just before serving.

*Add rocket, basil or flat leaf parsley for even more herby flavour*







Chicken Wings Made Special โ€“ Coriander Pesto Gives Game

(Recipe by Leila Saffarian, originally posted here -

Admittedly, a few years ago I would have turned my nose up at anything with even a coriander leaf in it. But coriander – it grows on you in a big way. I couldn’t possibly get through the week without the it. My go to herb, chuck into anything & it immediately has a personality, a bit of a foodie vibe, you know what I’m talking about. Fresh, so fresh. Now I also love me some chicken wings – tasty morsels of meat, so much flavour when roasted. I also love me some pesto. BUT. I find the sameness of the basil variety – rather dull. Coriander pesto on the other hand – hello my new little friend, hello! I went there & added this new green delight to chicken wings because I can & I thought it would be rather tasty & well… the housemates smashed them in five minutes, which meant a win all round…



Chicken Wings With A Coriander Bang

12 chicken wings, cut in half, wing tips removed *save for stock*

Maldon Salt & Freshly ground black pepper

1 red chilli – slit lengthways

1 tub *Mediterranean Delicacies Coriander Pesto*

1/2 tsp (5 ml) ground cumin

To serve:

Ripe vine tomatoes, sliced

Red onion, sliced

Anchovy fillets

Capers, rinsed & drained

Olive oil, lemon juice & freshly ground black pepper

So super easy, so simple & my favourite thing – just so damn quick. Place the chicken wings in a roasting tray *remember to save those wing tips for stock another time*. Season the chicken wings lightly with some Maldon salt & freshly ground black pepper. Add the red chilli (this is just to infuse some flavour) the tub of *Mediterranean Delicacies Coriander Pesto* & ground cumin. Coat the chicken well & pop into a 200C oven for 20-25 minutes, turning the chicken regularly until crispy & sticky. Serve with a simple tomato, anchovy, onion & caper salad. Place the tomatoes, onions, anchovies & capers in a serving dish. Dress with olive oil, lemon juice & a feisty grinding of black pepper.



People will be loving you when you place a pan of this coriander delight in front of them – yes they will.