Unifarm Industries

Unifarm Industries Unifarm Industries commits to always offering you healthy products to maintain a strong immune system

24/06/2026

šŸ“First batch of chicken ready for sale. Going for R100 Live-bird, and R110 dressed chicken!

02/02/2023

Dear Valued Customers

We are finalising on reopening our new-look shop at Savannah Square, we are left with a few certifications from respective authorities so we are in compliance with regulations. We will keep you posted but in the meantime let the countdown begin.

Sorry for the inconvenience caused, its sincerely regretted.

Freshness is what we do best

02/02/2023

Vacancy alert!!!!

A vacancy has arisen for a retail manager within our organization. Qualifications : Diploma/degree in any commercial field.

Experience: Minimum 3 years retail experience with at least 1 year at management level.

Applications with all attachments to be mailed to [email protected] / [email protected]

Closing date: 10 February 2023 C.O.B

What are the best ways of storing fresh fruit and vegetables? Does it matter if you store certain fruits and vegetables ...
05/08/2022

What are the best ways of storing fresh fruit and vegetables? Does it matter if you store certain fruits and vegetables together? What should be stored in the fridge, and what should be stored at room temperature? How long can your produce be stored before it goes bad? Here's some helpful information to assist you in how to correctly store your fresh produce at home.

Sheet Pan Chicken ShawarmaIngredients2 tablespoons olive oil1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 tea...
05/08/2022

Sheet Pan Chicken Shawarma

Ingredients

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/4 teaspoon ground turmeric

2 cloves garlic, grated

Kosher salt and freshly ground black pepper

1 pound boneless, skinless chicken thighs, sliced into 1-inch-thick pieces

1 medium onion (about 6 ounces), halved and sliced into 1-inch-thick half-moons

1/2 cup full-fat Greek yogurt

Juice of 1/2 lemon

4 pieces pita bread

3 dill pickle spears, chopped

1 Roma tomato (about 6 ounces), chopped

1 cup shredded lettuce

Directions

Preheat the oven to 450 degrees F.
Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl. Add the chicken and onions and toss to coat evenly. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
Meanwhile, mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute.
Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce. Top with the pickles, tomatoes and shredded lettuce.

Thai Red Chicken Curry With Sweet Basil & PeanutsIngredients2kg chicken breast, raw and sliced100ml oil200g Marvello But...
22/07/2022

Thai Red Chicken Curry With Sweet Basil & Peanuts

Ingredients

2kg chicken breast, raw and sliced
100ml oil
200g Marvello Butter Flavoured Spread
500g onions
200g garlic
250g red curry paste
6 lemongrass stalks,
bruised with back of a knive
20 lemon leaves
600g carrots, sliced
600g courgettes, sliced
250g bok choy, sliced or halved
100g peanuts, whole and toasted
50ml soy sauce
500g peppers
1,2lt coconut milk
1,2lt Meadowland Classique
300g white button Mushroom
5 chillis, sliced
60g coriander
60g basil

FOR THE CURRY PASTE:

10ml ground coriander seed
8 red chillies, seeded
60g garlic, finely crushed
30g lemongrass, finely sliced
30g coriander root, finely chopped
5ml shrimp paste (trasi)
5ml roasted cumin seed, ground
40g onion, finely chopped
20g galangal
10ml fresh lime zest
20 black peppercorns
5ml salt

Cooking Instructions

Place all the curry paste ingredients in the blender and
blend till smooth.
Replace shrimp paste with fish sauce if necessary.
In a pot, heat oil and add Marvello Butter Flavoured Spread
and onions with sugar and salt cook until translucent and
soft.
Add lemongrass stalks and lemon leaves and cook until the
aroma rises. Add the curry paste and cook down on low for
5 minutes.
Place the chicken breast in the pot and coat all the pieces
with the paste. Once coloured, about 10 minutes of
cooking, add carrots and toss.
Finish off with soy, coconut milk and coconut cream.
Once simmered, add the balance of the veg and slowly
simmer until infused. If further seasoning is needed,
balance with salt and sugar
To serve, add basil, coriander and toasted peanuts and
chilli for those seeking heat.
Steamed jasmine or basmati rice would be suggested for
this meal.

BULK SPECIAL! Prices valid from 19 July 2022 till 30 July 2022.
19/07/2022

BULK SPECIAL! Prices valid from 19 July 2022 till 30 July 2022.

Skillet Cookie SundaeLevel: Easy Directions:Total: 55 minActive: 15 minYield: 10 to 12 servingsIngredients:2 sticks butt...
15/07/2022

Skillet Cookie Sundae

Level: Easy Directions:
Total: 55 min
Active: 15 min
Yield: 10 to 12 servings

Ingredients:

2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups all-purpose flour
2 heaping teaspoons instant coffee
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
Ice cream, such as vanilla, strawberry, mint
chocolate chip or chocolate, for serving
Hot fudge, for serving
Canned whipped cream, for serving
Maraschino cherries, for serving

Method:

1. Preheat the oven to 350 degrees F.
2. Cream together the butter, brown
sugar and granulated sugar in a
large bowl.
3. Add the vanilla and eggs,
mixing well.
4. Combine the flour, instant
coffee, baking soda and salt in a
separate bowl.
5. Add the dry ingredients
to the wet ingredients in 3 batches,
mixing after each one.
6. Stir in the milk
and semisweet chocolate chips.
7. Spread the mixture into a 10-inch
skillet and bake until golden brown,
30 to 40 minutes.
8. Remove the skillet
from the oven, top the cookie with
several scoops of your favorite ice
cream, drizzle on some hot fudge and
top with whipped cream and a cherry.

Ratatouille & Persian feta filo parcels30m prep 1h cookIngredients:2 green shallots, thinly sliced2 large zucchini, cut ...
08/07/2022

Ratatouille & Persian feta filo parcels

30m prep 1h cook

Ingredients:

2 green shallots, thinly sliced
2 large zucchini, cut into 1cm pieces
1 red capsicum, deseeded, cut into 1cm pieces
1 large eggplant, cut into 1cm pieces
1 garlic clove, finely chopped
2 tbsp olive oil
2 tsp plain flour
1/4 cup chopped fresh continental parsley
2 tbsp sherry vinegar or red w**e vinegar
12 sheets filo pastry
100g butter, melted, cooled
100g Persian feta, crumbled
Basil pesto, to serve
Rocket, to serve

Method Steps:

Step 1
Preheat the oven to 220C/200C fan forced. Place the shallot
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in a large bowl. Add zucchini, capsicum, eggplant, garlic and oil. Season and toss to combine. Transfer to a baking tray and bake for 15 minutes. Stir and bake for a further 5 minutes or until vegetables are tender and pale golden.
Step 2
Sprinkle flour over vegetables and stir to combine. Stir in parsley and vinegar. Set aside to cool.
Step 3
Reduce oven to 180C/160C fan forced. Line a baking tray with baking paper. Place a sheet of filo pastry on a clean work surface and brush with a little butter. Layer with another 2 filo sheets and a little more butter. Fold the stack in half widthways. Brush with a little butter. Spoon one-quarter of the ratatouille into the centre. Make a small well in the mixture. Place one-quarter of the feta in the well. Bring the sides of the pastry into the centre, scrunching gently to partially enclose filling. Repeat to make 3 more parcels.
Step 4
Transfer parcels to prepared tray. Bake for 35-40 minutes or until golden. Cool slightly. Drizzle with pesto and serve with rocket.

Address

Shop # 5 Savanna Square, Before Elegant Roundabout
Lephalale
0555

Opening Hours

Monday 07:00 - 17:00
Tuesday 07:00 - 17:00
Wednesday 07:00 - 17:00
Thursday 07:00 - 17:00
Friday 07:00 - 17:00
Saturday 07:30 - 12:00

Telephone

+27763709686

Website

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