Pauli’s is an artisanal producer of #RealGoodFood, using only the freshest ingredients and a lot of TLC.
Pauli was inspired by his Nana’s secret Brinjali sauce recipe, that has its roots in her birthplace, India and started this delicious range of vegetable sauces. They source all their own ingredients from local farmers and they don’t add any preservatives or any nasties.
I loved experimenting with these sauces, they are great to use in quick and convenient meals, also as a quick snack on some oatcakes or serving them with a board of cheeses, biscuits, and other nibbles.
Where can you find Pauli’s sauce?
They are so versatile and you really want to have them stocked in your pantry for emergencies or when you are out of time for dinner. They are available at a large range of stores nationwide but mostly in Johannesburg and also online
I love oatcakes from Nairns they are full of fibre, great for snacks and available from Faithfull to nature or health food stores. I created some great snack combo’s for when you feel peckish and want to have a healthy snack. I use the Pauli’s tomato sauce with cream cheese, feta and basil, Paulis’ saffron chilli chutney with a slice of fresh cucumber and toasted sesame seeds, Pauli’s brinjals with feta and will also be great with avocado or some Brie cheese.
If spicy is your thing, then you will love The something hotter !! I live on the save side and don’t overdo on the spiciness. My personal favourite has to be the Anytime zucchini and peppers… because it is for anytime!
Pauli’s, Tomali and Courgettie meatball dish
I created this meatball dish with Pauli’s Tomali sauce. It cooked in a few minutes and has loads of flavour and.
Tomali and courgettie meatball dish
- Yield: 4 1x
- 6 large courgettes/baby marrows
- 1 jar Pauli’s tomali sauce
- 500 g lamb sausage
- 1 tub feta cheese
- handful fresh mint leaves
- handful fresh basil leaves
- Use the sausage meat for the meatballs, it is already seasoned. Squeeze the mince out of the casing and flatten, add 1 mint leaf and a small piece of feta cheese and form into a meatball. Aim for golf ball size.
- Heat frying pan and fry meatballs until golden brown and cooked.
- Use a spiraliser to make spaghetti from the courgettes, or buy ready spirals from a supermarket. If you think you have enough baby marrows, add some more. It cooks away very easily. So depending on the size of the marrows add extra just in case.
- Heat Pauli’s sauce, add courgettie and stir until heated through. Add meatballs to warm up and finish off with extra feta and basil on top.