Ingredients       250 g Eskort Diced Bacon 500 ml White Flour 15 ml Baking Powder 2 ml Salt 80 ml Oil 2 Eggs 250 ml Milk 225 g Cream-Style Sweet Corn 2 Spring Onions (Chopped) 60 ml Peppadews (Chopped) 50 g Cheese (Grated)     Method         Sift the dry ingredients into a mixing bowl.   Beat together the oil, eggs and milk.   Add to the dry ingredients with sweet corn, spring onions, Eskort Diced Bacon and peppadews, mix well.   Spoon into greased muffin tins, sprinkle with grated cheese and bake at 200° C for 25 minutes.

Ingredients     12 Eskort Gold Medal Mini Pork Sausages 250 g Eskort Rindless Streaky Bacon 1 Large Yellow Pepper (Chopped in Squares) 1 Large Green Pepper (Chopped in Squares) 8-10 Cherry Tomatoes 4 Baby Corns   Olive Oil   Salt & Black Pepper (Ground)     Method     Preheat the grill.   Wrap a rasher of Eskort Rindless Streaky Bacon around each Eskort Gold Medal Mini Pork Sausage making sure the rasher stays well tucked.   Thread all the ingredients onto the skewers in an attractive way.   Drizzle the kebabs with oil, season with salt and pepper and place on a baking tray.   Grill for about 12 minutes or until the vegetables, Eskort Rindless Streaky Bacon and Eskort Gold Medal Mini Pork Sausages are nicely grilled. Turn often.

Ingredients       Pap       500 ml Water 500 ml Milk 1 Clove Garlic (Crushed) 5 ml Salt 500 ml Mielie Meal 100 g Cheese (Grated)     Sauce       500 g Eskort French Polony (Chopped) 30 ml Oil 1 Onion (Chopped) 6 Tomatoes (Chopped and Skinned)   Salt and Pepper 100 g Cheese (Grated)     Method       Boil water, milk, garlic and salt together.   Add mielie meal and stir until all lumps are dissolved. Cook mixture until done.   Beat in cheese and set aside.   Heat oil, add onions and fry until soft.   Add tomatoes and cook for 5-10 minutes, adding water if too dry.   Mix in Eskort French Polony, season with salt and pepper.   Pour sauce over pap and sprinkle with grated cheese.   Serve hot.

Ingredients           8 Eskort Gold Medal Pork Sausages 375 ml Beef Stock 10 ml Cornflour 10 ml Balsamic Vinegar 15 ml Oil 3 Onions (Sliced) 150 g Mushrooms (Sliced) Pinch Thyme 1.5 kg Potatoes (Chopped) 60 g Butter 125 ml Cream     Method         Mix stock and cornflour to make paste. Once dissolved add remaining stock with the vinegar.   Make gravy by heating oil in a large frying pan, add onion and cook over low heat for 35-40 minutes or until the onion is soft and beginning to caramelise.   Remove and pan fry mushrooms.   Return onions and slowly add the stock mixture and thyme.   Stir constantly until thickens, season and set aside.   Boil and mash potatoes adding butter and cream and season to taste.   Grill Eskort Gold Medal Pork Sausages for about 10 minutes or until cooked and serve with mash and mushroom gravy.

Ingredients           4-6 Eskort Smoked Viennas (Cut into Thick Slices)   8 Eggs     Salt and Freshly Ground Pepper   50 g Parmesan Cheese (Grated)   50 g Butter   125 g Mushrooms (Sliced)   1 Onion (Chopped)   2 Medium Potatoes or 6 New Potatoes (Cubed and Boiled)   10 ml Chopped Fresh Parsley         Method             Beat eggs in a bowl, add seasoning and cheese.   Melt a little butter in a small heavy based, non stick frying pan, add mushrooms and onion. Sauté until soft.   Add to egg mix together with remaining ingredients.   Melt remaining butter in a frying pan and once it begins to froth add egg mixture.   Turn down the heat to as low as it can go.   Leave the eggs to cook gently for 15 minutes or until underneath is set.   Place eggs under a hot grill for 1 minute to set the top but do not brown.   Slide palette knife under the frittata to free it, cut into wedges.   Serve with rocket pine nut salad, drizzled with balsamic dressing if desired.

Serves                        4 Preparation Time     5 mins Cooking Time            25 mins   Ingredients 14        Eskort Mini Viennas,              Sliced in Half              Length-ways 150 g   Cheddar Cheese, Grated 45 ml   Pickled Peppadews,              Roughly Chopped 400 g   Macaroni 100 g   Mozzarella Cheese, Grated 4           Eggs, Beaten              Salt & Freshly Ground Black Pepper Method Preheat the oven to 180˚ C. Combine cheddar cheese, peppadews, eggs & seasoning & mix with drained & cooked macaroni. Pour mixture into a lightly greased ovenproof casserole dish. Place sliced Eskort Mini Viennas evenly onto the macaroni. Sprinkle the mozzarella cheese over the Viennas & macaroni. Bake in a preheated oven until the macaroni has set & the cheese is golden & bubbling, for approximately 25 minutes. Serve hot with a side garden salad.

Ingredients   1 package Eskort Golden Crumbed Steaklets 1 can Creamed Mushrooms (optional) 4 Medium Potatoes (Peeled and Quartered)   Peas/Green Beans/Corn (Your Choice) 30-45 ml Butter 5 ml Salt 1 Lemon (Sliced into Wedges) Method Pre-heat oven to 180ºC Remove from packaging and place Steaklets on a baking tray. Bake for 15-18 minutes (from frozen). Refer to package for alternative cooking methods. Boil potatoes in salted water for twenty minutes or until soft. Drain and set aside. Add butter. Mash potato and butter until smooth. Milk and/or baking powder can be added to make mash lighter. Heat mushrooms and boil vegetables, drain and set aside. Serve hot with lemon wedges.

Ingredients   4 Pork Chops, Trimmed   of Unwanted Fat 450 g Potatoes, Skin on   (Cut into Bite Sized Chunks) 75 ml Olive Oil 15 ml Paprika 1 Red Onion (Thinly Sliced) 1 clove Garlic (Minced) 3 sprigs Thyme 1 knob Butter 2 Apples (Cored & Thickly Sliced) 250 ml Cider 60 ml Crème Fraîche 200 ml Vegetable Stock   Salt & Freshly Ground Black Pepper Method Preheat oven to 200˚ C. Place the potatoes in a roasting pan with 30 ml olive oil, sprinkle with the paprika & roast  for 20 - 25 minutes until golden. Meanwhile, heat 35 ml oil in a pan & gently fry the onion, garlic & thyme until soft. Push the onions to the side of the pan, add the butter & gently fry the apple slices until they begin to colour. Remove & reserve a few slices of apple for the garnishing. To the remainder of the apples, add the cider & stock, & simmer for a few minutes. Stir through the crème fraîche & season, set aside & keep warm. In a separate pan, heat 10 ml olive oil & fry the pork chops for 2 - 3 minutes on each side or until cooked through. Serve with the spicy potatoes & apple, thyme sauce. Place the reserved cooked apple on the plate as you wish for the garnish. Recipe courtesy of SAPPO

Serves                         6 Preparation Time     10 mins Cooking Time            30 mins   Ingredients 12            Eskort Gold Medal                  Pork Sausages,                  Skinned                  and Halved 300 g       Macaroni, Cooked                  and Drained                  Seasoned Flour for Coating 45 ml       Oil 1               Large Bunch Spring Onions, Trimmed and Finely Sliced 225ml      Smooth Cream Cheese or Grated Cheddar Cheese 260 ml     Plain Yoghurt 300 ml     Fresh Cream or Milk 15 ml       English Mustard 3               Eggs, beaten                  Salt and Freshly Ground Black Pepper 45 ml       Parmesan Cheese, Grated Method Preheat the oven to 180˚ C. Spoon cooked macaroni into a lightly greased casserole dish and set aside. Coat Eskort Gold Medal Pork Sausages halves in seasoned flour and fry in hot oil until nicely browned on all sides. Add spring onions and fry for a few minutes, stirring occasionally. Remove Eskort Gold Medal Pork Sausages and onions and arrange on top of the cooked macaroni. Combine cream cheese/ grated cheese with yoghurt, cream / milk, mustard, beaten eggs and seasoning. Beat well. Pour liquid over Eskort Gold Medal Pork Sausages and macaroni sprinkle with Parmesan cheese, and bake at 180˚ C for 30 minutes or until cooked and golden brown.

Ingredients   750 g Sweet Potato 2 Tbs Olive Oil 375 g Eskort Gold Medal Pork Sausages, Fried and Thickly Sliced 325 g Feta Cheese, Crumbled 100 g Rocket Leaves 2 Tomatoes, Roughly Chopped   Salt and Pepper to taste     Salad Dressing   3 Tbs Balsamic Vinegar mixed with 3 Tbs Olive Oil Method Preheat the oven to 200°C. Peel the sweet potatoes into thick chunks, drizzle with olive oil and salt, roast for 30 minutes or until tender. Combine the sweet potato, Eskort Gold Medal Pork Sausage slices, the feta, tomatoes and the rocket in a large bowl. Mix the 3 tablespoons of balsamic vinegar and the 3 tablespoons of olive oil to make the salad dressing. Season and pour over the dressing, toss well and serve.

Serves                        4 Preparation Time    15 mins Cooking Time           5 minutes   Ingredients 170 g      Eskort French Polony,                 Finely Chopped 1              Avocado, Peeled,                 Pitted & Cubed 15 ml      Olive Oil 10 ml      Lemon Juice 1             Celery Stick, Finely Chopped 2             Large Spring Onions, Finely Chopped 5 ml        Dijon Mustard 10 ml      Mayonnaise 4              Cocktail Gherkins, Finely Chopped 4 Slices  Bread (of your choice) 100 g      Gouda Cheese, Grated                 Dash of Hot Pepper Sauce                 Salt & Freshly Ground Black Pepper Method Combine chopped Eskort French Polony, avocado, oil, lemon juice, salt, pepper, celery, spring onion, mustard, mayonnaise, & gherkin, mix well. Add a dash of hot pepper sauce to taste. Toast bread, place on a baking tray, spread the Eskort French Polony mixture onto the bread slices & top with the cheese. Grill for a few minutes until the cheese is bubbly.

Serves                     4 – 6 Preparation Time  5 mins Cooking Time         25 minutes   Ingredients 1 pkt     Eskort Gold Medal               Mini Pork Sausages,               Diagonally Sliced in Half 30 ml    Olive Oil 125 ml  Milk Stout Beer 250 ml  Balsamic Vinegar 1            Onion, Finely Chopped Salad ½           Red Pepper, Seeded & Thinly Sliced ½           Green Pepper, Seeded & Thinly Sliced 1            Red Onion, Thinly Sliced 250 g    Herb Salad Mix Method Grill the Eskort Gold Medal Mini Pork Sausages until cooked through & golden. Once cooked, slice in half on the diagonal. Heat the oil in a frying pan & sauté the chopped onion until golden. Add the milk stout & balsamic vinegar & reduce the liquid over a low heat. Add the Eskort Gold Medal Mini Pork Sausages & simmer for 5 minutes. Remove the Eskort Gold Medal Mini Pork Sausage pieces & take the liquid off the stove, allow to cool slightly, reserve liquid as a salad dressing. Toss the salad ingredients into a bowl, sprinkle the warm sausage pieces on top & drizzle the warm dressing, serve immediately. Delicious served with warm Italian bread to mop up the salad dressing.     **125 ml Ginger Beer, Chicken Stock or Red Grape Juice could be used instead of Milk Stout Beer.**