When weโre prepping for a party, weโre always looking for a dessert that can be made in advance. This way, you can just whip it out of the fridge when dessert time arrives. Our Cheesecake Trifle with Red Berries almost reminds us of a tiramisu, with layers of finger biscuits dipped in sherry, paired with creamy cheesecake mousse and fresh berries. Served with a drizzle of honey and more fresh fruit, this dessert will certainly steal the show!
Pork sausages and honey mustard are a match made in heaven. This recipe uses our Honey & Mustard Coat & Cook Sauce to oven-bake the pork chipolatas to sticky, golden-glazed perfection. These make the perfect rugby-watching snack, so prepare for the next game!
Saltimbocca is a classic Italian dish, traditionally made with veal and Parma ham. However, weโve economised our version using chicken breast and regular sandwich ham. A one-pan winner, itโs delicious served with mashed potatoes and steamed green beans drizzled with the pan juices.
If you love the taste of devilled eggs, but you donโt want the effort of slicing the eggs in half and filling them with a piping bag, you can try our recipe for Devilled Egg Patรฉ. Itโs the same taste that we all love, made into a spread that can be potted and served as a starter or snack. So easy, delicious, and economical too! The secret ingredients? Our Creamy Caesar Dressing, and a few drops of fiery Tabasco sauce.
Salsa verde is one of the most delicious and versatile fresh โgreen sauces.โ Make this Chargrilled Steak with Salsa Verde when aromatic summer herbs like basil, mint, and parsley are at their best and most abundant. We used fillet steak, but any other steak of your choice will do. Carving steak into strips after cooking makes serving so much easier and allows the sauce to coat the meat.
Powdered gelatine is a handy ingredient for setting desserts and adding moisture to frikkadels.
The powdered gelatine should first be hydrated (bloomed or sponged) in a little cold water โ not hot. Within a few minutes, it forms a spongy mixture, which you add to warm liquid (not boiling) to melt completely. The mixture sets once thoroughly cooled in the refrigerator.
This Fresh Cheese and Tomato Tart celebrates the best of the season with a layer of crispy cheese pastry, topped with soft cottage cheese and feta, then finished with a layer of fresh tomatoes, drizzled with our Balsamic Vinaigrette. Itโs the perfect summer centrepiece, scattered with baby herbs โ almost too beautiful to eat!
These individual strawberry desserts are summer personified! Crispy meringues topped with a creamy cheesecake mousse with added yoghurt, and fresh, ripe strawberries. Prep the elements in advance, but assemble no longer than 3 hours before serving. Light yet so glamorous.
Chicken winglets make such a popular snack platter! And they can conveniently be served warm or at room temperature. Our secret weapons are our Sticky Marinade, for the chicken, and our Blue Cheese Dressing, for the perfect mild and creamy dipping sauce. Entertaining has never been this easy.
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Our story is a tale of humble beginnings, true grit and a tireless dedication to exceptional quality
The story of Paarman Foods unfolds like magical journey. And like all good stories it combines the best of lifeโs ingredients โhumble beginnings, dogged perseverance, a tireless dedication to exceptional quality and an inherent passion for good food and enriching peopleโs lives by making cooking and eating a more pleasurable, healthy experience. Itโs the progress โ the challenges encountered and overcome along the way, the experiences and the people โ that make this journey so rewarding.
In 1982, Ina left behind her lecturing career to start a cookery school in the familyโs converted garage. The business got off to a slow start as people were not accustomed to paying to learn how to cook and Ina did not have a budget for advertising, and so her teenage sons were despatched on their bicycles through the neighbourhood to drop homemade flyers into peopleโs post boxes. But 7 years later, the school was hugely popular and Inaโs younger son, Graham, had finished a business degree and was about to do his chartered accountancy exam. He knew it was not the life he wanted, though. โGraham said to me, โWhy donโt we go into business together? You can cook, and I can count!โ recalls Ina.
From those early days in a garage a generation ago, this small, but highly respected cookery school morphed into a fledgling food-manufacturing business.
Ina, her husband Ted and Graham started the business with the proceeds from Inaโs self-published cookbook โCook with Ina Paarmanโ, aided by Tedโs uncharacteristically bold decision to invest his hard-earned retirement savings into this start-up venture, despite his inherent aversion to risk taking. Thanks to his foresight and courage in entrusting his financial future to the relative inexperience of his determined wife and youthfully idealistic son, this seed capital enabled Paarman Foods to embark on a truly remarkable and uplifting South African journey.
The ensuing 25 years have seen this embryonic business transform itself into a household brand with an enviable reputation, now exporting to more than 32 countries around the globe.
Despite the increase in the scale and scope of operations over the years, the underlying passion for creating top-quality, innovative products has not diminished. If anything, it has intensified. Uncompromising commitment to exceptional quality, integrity, trust and consistency are the golden threads running through the Paarmansโ story.
Time is undeniably the most precious resource today, and for this reason their customers demand convenience โ but not at the expense of taste, flavour and health. Having always recognised this, they constantly strive to make food products in the time-honoured, traditional way, using fresh seasonal ingredients that will deliver a full-flavoured authentic taste experience. They enthusiastically embrace the pursuit of flavour by going the extra mile and challenging themselves every day in doing the โdifficult stuff wellโ โ be it the slow roasting of vegetables to the unavoidably time-consuming process of producing traditional bone stock reductions to extract maximum flavour and nutrition.
โAlthough the idea is an ostensibly simple one, the concept of producing food on a large scale that does not taste like it is mass produced is the goal which all of our staff have willingly and enthusiastically embraced with a certain missionary zeal,โ says Graham Paarman.
In essence, this means recreating all the goodness and wholesomeness of home-style cooking in an internationally accredited FSSC22000, high-tech food processing facility. โWe are constantly improving our products,โ says Graham. โWe never want to become complacent and feel weโve โarrivedโ.โ Homespun, delicious stocks, sauces and spices are the lifeblood of the Ina Paarman brand. It is what a good home cook could do in their own kitchen if they had the time, but on a larger scale.
Today, more than two decades later, the Paarmans sometimes feel as if their journey has only just begun. They are consumed, more so than ever, with realising their dream of enriching and adding immeasurably to the quality of peopleโs lives by enhancing their joy of cooking and eating โ be they kitchen novices, enthusiastic home cooks or experienced chefs. The entire extended Paarman Foods family are proud of what they do and are dedicated to providing their customers with products they know they will enjoy
