The long weekend, from 19 to 21 April, is celebrated in many ways by SA’s wonderfully colourful population, with one common denominator in every celebration – food.

This Easter PEPPADEW® has created a delicious selection of eight special recipes for preparing, sharing and enjoying over the Easter weekend. Everything from from roast beef fillet and Irish potatoes, to a fish dish, salad, pizza, falafel, snacks, and pancakes with pizzazz.The PEPPADEW® Sweet Piquanté Pepper Irish style pizza with potatoes & ham provides a whole new take on the pizza theme with a potato base; and Irish style colcannon with PEPPADEW® Sweet Piquanté Peppers incorporates potatoes, cabbage, spring onions, eggs, chives, butter, and Sweet Piquanté Peppers Hot Slices or Mild Chopped for a mash with a difference.

PEPPADEw® Sweet Piquanté Peppers stuffed in beef fillet with chimichurri sauce is a delicious stuffing of bread, Sweet Piquanté Peppers, anchovy fillets, garlic and herbs, tied into the beef fillet, roasted, and served with the chimichurri sauce which is also made with Sweet Piquanté Peppers.

The PEPPADEW® Sweet Piquanté Pepper Asian style egg noodle & mango salad is a delicious fusion of noodles, cabbage, carrot, Sweet Piquanté Peppers Mild or Hot, mangoes, sesame seeds, cashew nuts, coriander, and topped with a dressing. Pineapple can be substituted for mango if unavailable or preferred.

For a fish dish, the Hake & PEPPADEW® Sweet Piquanté Pepper traybake is a quick and easy winner – with only one dish for the kids to wash up. It uses white fish, Sweet Piquanté Peppers, cocktail tomatoes, olives, capers, lemon, and herbs and seasoning, all baked together in about 15 minutes.

Vegetarian PEPPADEW® Sweet Piquanté Pepper herby falafel wraps are exotic tasting, healthy, and delicious, and the Easy Cheesy PEPPADEW® Sweet Piquanté Pepper jaffle snack is a winning suppertime treat that the non-cooks in the family can be persuaded to make, and boast about.

When you want pancakes, but with extra pizzazz, it’s time for PEPPADEW® Sweet Piquanté Pepper sweetcorn pancakes with tomato Piquanté Pepper salsa & crispy bacon. They take the pancake theme to a whole new level of tastiness without too much extra effort.

I’m most looking forward to getting into the kitchen to treat my loved ones to the Irish style pizza and the stuffed beef fillet.

Below are the recipes for these two amazingly zesty dishes. For the full set of eight special PEPPADEW® Easter recipes visit

PEPPADEW® Sweet piquanté pepper Irish style pizza with potatoes & ham

Cooking time: 50 minutes

Serves 4  


  • 600g potatoes, peeled
  • 400g ham, sliced
  • Thyme leaves
  • 240g PEPPADEW® Sweet Piquanté Peppers Mild Chopped
  • 50ml butter, melted
  • 50ml olive oil



  1. Preheat oven to 180°c
  2. Thinly slice the potatoes (preferably on a mandolin) and arrange of the potatoes in a layer in a casserole dish.
  3. Divide the ham in half and layer over the potatoes, scatter over  of the PEPPADEW® Sweet Piquanté Peppers Mild Chopped.
  4. Season well with salt & pepper, arrange the next third of the potatoes, and top with the ham, and PEPPADEW® Sweet Piquanté Peppers Mild Chopped.
  5. Arrange the last third of the potatoes over the ham, season. Pour over the melted butter and olive oil.
  6. Bake for 40 – 50 minutes until the potatoes are fork tender and lightly golden.

Remove from oven and allow to rest for 10 minutes, garnish with fresh thyme and cut into wedges to serve.


PEPPADEW® Sweet piquanté peppers stuffed in beef fillet with chimichurri sauce

Cooking time: 40 minutes

Serves 4


1.6 kg beef fillet, trimmed

For the filling

  • 3 slices stale bread, sourdough or ciabatta
  • 3 tablespoons good quality olive oil
  • 150g PEPPADEW® Sweet Piquanté Peppers Chopped or Slices, drained
  • 4 anchovy fillets, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon Italian mixed herbs, dried

For the chimichurri sauce

  • 100g PEPPADEW® Sweet Piquanté Peppers Chopped or Sliced, drained
  • 2 large bunches Italian parsley, washed
  • 2 spring onions, washed
  • 4 cloves garlic, peeled
  • 45ml red wine vinegar
  • 100ml good quality olive oil
  • Sea salt & freshly ground black pepper



  1. To make the stuffing: crumble the stale bread into a bowl, and drizzle with the olive oil, add the remaining stuffing ingredients and mash together lightly with your hands until combined.
  2. To stuff the fillet, slice open length-ways, and butterfly the meat. Place the filling along the inside and then close the meat and wrap with cooking string to enclose the filling.
  3. Pre heat the oven to 200°c.
  4. Sear the meat in a hot pan until golden brown on all sides, plan the meat in a roasting pan in the oven for 20- 40 minutes depending on preference to doneness.
  5. While the meat is cooking make the chimichurri sauce; place all the ingredients in a food processor and whizz to combine, do not over process, preferably chop by hand so it’s a nice loose rustic sauce.

Serve with watermelon and radishes for a colourful salad.