We cannot get enough of tasty Cajun flavours. If youโve made our Spicy Cajun Chicken Burgers earlier this week, also try this version next time using fish fillets brushed with a Spicy Cajun Flavour Bomb, topped with a delicious Cajun mayo. Extra nutritious, served with coleslaw.
Turn 500 g beef or pork mince (or a mixture of the two) into a lip-smacking meal with this easy recipe for Frikkadels Baked in Chipotle Sauce. Supper, sorted!
A one-pot chicken supper will always be a favourite! Try this super quick, creamy Spicy Tomato Chicken casserole using two of our flavour Bombs: Spanish Tomato and Portuguese Peri-peri. The result is mildly spicy, yet suitable for the whole family. Serve with pasta or rice.
Many recipes call for 60 g or 125 g of butter. If you donโt have a scale at home, or if youโre in a hurry, thereโs an easy way to do it. Cut the brick from corner to corner in half, then from the other corner to corner into quarters, then horizontally and vertically into eighths. Each wedge should technically weigh 62,5 g, which is perfectly acceptable for a recipe that calls for 60 g. Two wedges = 125 g.
These nutritious Cheesy Baby Marrow Crisps are baked in the oven or air fryer, which means you donโt have to use butter or oil for frying. The cheese melts to a crisp, ensuring caramelised flavour that the whole family will love!
Treat yourself and your loved ones to Decadent Triple Chocolate Muffins, using our popular Chocolate Cake Bake Mix. The recipe contains 300 g of dark and white chocolate and makes 15 generous muffins. A delicious chocolate treat!
Jack up your next batch of jaffles with our Beef Bolognaise Pasta Sauce, fresh tomato, and grated cheese. These are so delicious, they taste like lasagne in toasted sandwich form, without any raw beef mince in sight! Economical and so delicious.
One tin of salmon (or tuna) will make 8 fish cakes with this tasty recipe. We add 2 large potatoes (cooked and mashed) and 2 teaspoons of Redro or Peckโs Anchovette fish paste to the mixture, which ensures a fluffy texture and intense flavour.
This simple pasta might look unassuming, but itโs bursting with bold flavours: anchovy, garlic, chilli, parsley, and pecorino. We top it with crispy garlic bread crumbs for a winning midweek meal!
A food processor is fitted with a blade attachment, and is mainly used for finely chopping fresh ingredients (like vegetables or nuts) or blending ingredients into smooth textures (like spreads or patรฉs). A stand mixer is fitted with a be**er or whisk attachment. Itโs mainly used for mixing or kneading dough or for whisking air into cake batters, egg whites, and frostings.
Both are workhorses in our kitchen! Which one do you use most often?
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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
