Transcript
WHAT'S FOR DINNER MEAL PLAN Week 27 2017 (Monday 3rd July to Sunday 9th July)
RECIPES THIS WEEK MONDAY 3RD Roast Hasselback Potatoes
TUESDAY 4TH Cheesy Haddock and Spinach Bake
WEDNESDAY 5TH Creamy Corn and Bacon Chowder
THURSDAY 6TH Savoury mince flan with sour cream topping
FRIDAY 7TH Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta
SATURDAY 8TH Pulled Pork Nachos
SUNDAY 9TH Lamb Akni
Roast Hasselback Potatoes Monday 3rd July
COOK TIME
PREP TIME
SERVES
00:55:00
00:15:00
4
Take the hassle out of month end blues. Jazz up leftovers by serving them with these hot roasted potatoes.
INGREDIENTS 1. 2 kgs roasting potatoes, peeled 2. 2 tbsp margarine, softened 3. 2 tsp olive oil 4. 5ml garlic, crushed 5. 80ml KNORR Creamy Garlic and Herb Salad Dressing 6. 1 pinch salt and pepper (to taste)
METHOD 1. Preheat oven to 200°C. 2. Using a sharp knife, thinly slice potato without going all the way through. 3. Pat potatoes dry with paper towel. 4. Place, cut side up, in a shallow roasting pan. 5. Combine margarine, oil, garlic, and KNORR Salad Dressing and salt and pepper in a bowl. 6. Brush mixture over potatoes. 7. Roast potatoes for 50-55mins, basting ½ way through the cooking time. 8. Serve with leftovers or roast chicken pieces and vegetables of your choice.
Cheesy Haddock and Spinach Bake Tuesday 4th July
COOK TIME
PREP TIME
SERVES
00:50:00
00:10:00
4
Make this balanced fish recipe during the week using haddock and spinach, topped with your favourite cheese.
INGREDIENTS 1. 500ml milk 2. 1 sachet KNORR Chicken à la King Dry Cook-in-Sauce 3. 200ml cheese, grated 4. 400g haddock fillets 5. 300g spinach, cooked 6. 40ml fresh parsley, chopped 7. 4 potatoes or, Whole, steamed and boiled
METHOD 1. Preheat oven at 180°C. 2. Mix the milk and contents of KNORR Chicken a'la King Dry Cook-in-Sauce sachet until smooth and heat in the microwave or stovetop until thickened. 3. Add 100 ml cheese to the sauce and stir until mixed through. 4. Place the haddock in a greased ovenproof dish and spread the fish fillets with cooked spinach. 5. Sprinkle with parsley, pour the creamy sauce over the fish and top with the remaining cheese. 6. Bake in the oven for 30-40 min and serve immediately with a jacket potato and a knob of Stork margarine seasoned with black pepper.
Creamy Corn and Bacon Chowder Wednesday 5th July
COOK TIME
PREP TIME
SERVES
00:35:00
00:05:00
4
Wondering about what’s for dinner? Warm up with a steaming hot, tasty chowder made with potatoes, corn and bacon – ideal for cold evenings.
INGREDIENTS 1. 6 slices bacon 2. 1 onion, chopped 3. 2 potatoes, peeled and cubed 4. 125ml water 5. 500ml milk 6. 1 KNORR Creamy Garlic and Herb Potato Bake 7. 400g can creamstyle corn 8. 2 400g cans kernel corn, whole 9. ½ tsp salt 10.black pepper, ground (to taste)
METHOD 1. Crisp bacon in an oven or microwave, crumble and set aside. 2. Sauté onion in a little oil and add potatoes and water. 3. Cover and simmer for 15 to 20 minutes or until potatoes are tender. 4. Add the sachet of KNORR Garlic & Herb Potato Bake, stir in milk, corn, salt, and pepper (to taste); continue to cook for 5 to 10 minutes, stirring frequently, until heated through.
5. Sprinkle with crumbled bacon to serve.
Savoury mince flan with sour cream topping Thursday 6th July
COOK TIME
PREP TIME
SERVES
01:10:00
00:25:00
4
Bored of ordinary mince for dinner? Then try out this recipe that puts a new twist on an old favourite by transforming your mince into a tasty flan
INGREDIENTS 1. 60ml tomato paste 2. 2ml Robertsons Origanum 3. 1 onion, chopped 4. 30g margarine 5. 500g meat, minced 6. 12.5ml water 7. 125g butter 8. 5ml lemon juice 9. 375ml flour 10.1 sachet KNORR Cream of Mushroom Soup 11.190ml water 12.250ml sour cream 13.2 eggs 14.250ml cheese, grated
METHOD 1. Preheat oven to 220°C 2. For the base: Rub butter into flour until it resembles breadcrumbs. 3. Add lemon juice and 12.5ml water (adding more if necessary) to form soft dough. 4. Roll out to fit a deep 23cm flan tin. 5. Cover pastry with baking paper and fill with raw beans. 6. Bake at 220°C for 10 minutes. 7. Remove paper and bake for an extra 5 minutes. 8. For the filling: Melt margarine in a pan and sautè the onion until tender. 9. Add the mince and stir until browned. 10.Add KNORR Mushroom Cream of Mushroom Soup and Robertsons Origanum and mix well, then stir in tomato paste and 190ml water. 11.Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened. 12.Spread mince in pastry shell and top with sour cream and eggs beaten together. 13.Top with grated cheese. 14.Bake at 180 °C for 35 minutes until set and golden brown. 15.Serve with a crispy fresh salad.
Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta Friday 7th July
COOK TIME
PREP TIME
SERVES
00:35:00
00:25:00
4
Struggling to get the kids to eat their veggies? Then this delicious and healthy meal is the perfect trick to get them to gobble their healthy vegetables up.
INGREDIENTS 1. 200g durum wheat spaghetti 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced 5. 2.5ml Robertsons Crushed Chillies (optional) 6. 400g chicken fillet, sliced 7. 1 punnet (250 g) button mushrooms, sliced 8. 1 tin (410g) chopped and peeled tomatoes 9. 200ml water 10.1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 11.150g washed, deveined and chopped spinach 12.½ round feta cheese, crumbled
METHOD 1. Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside 2. Heat oil in a large pot or deep pan and fry the garlic and onion until soft 3. Add the chillies and fry for 1 minute to release the flavor and aroma 4. Add the chicken fillet and fry until well browned on all sides 5. Add the mushrooms and tinned tomatoes and cook until the mushrooms are just tender 6. Add the water and stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 7. Allow to simmer for 10 minutes on a low heat stirring occasionally then stir in the spinach and simmer for a further 5 minutes 8. Combine the sauce with the cooked spaghetti and transfer to a serving dish, top with crumbled feta cheese and serve immediately
Pulled Pork Nachos Saturday 8th July
COOK TIME
PREP TIME
04:30:00
Pulled Pork Nachos
INGREDIENTS 1. For the Pulled Pork: 2. 2kg pork shoulder, bone-in 3. 2 tbsp brown sugar 4. 2 tsp cumin 5. 2 tsp smoked paprika 6. 2 tsp salt 7. olive oil , for frying 8. 125ml KNORR Light Italian Salad Dressing 9. 125ml beer (lager) 10.For the Nachos: 11.250g Tortilla chips 12.250g cheddar cheese, grated 13.2 avocados 14.2 tomatoes 15.1 red onion, thinly sliced 16.1 spring onion 17.1tsp red wine vinegar 18.squeeze of lemon juice
SERVES
6
19.Salt and black pepper to season 20.125ml sour cream or crème fraiche 21.Fresh coriander for serving
METHOD 1. Preheat the oven to 160 degrees C. 2. Trim the pork shoulder of skin and any thick layers of fat 3. Combine the brown sugar, cumin, paprika and salt in a small bowl and rub the pork all over with the spice mixture 4. Allow the pork shoulder to stand for about 30 minutes 5. Heat the olive oil in a large oven proof dish with a lid over medium-high heat and brown the shoulder on all sides for about 3 minutes per side 6. Remove and add the dressing and beer to the pot and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any bits stuck to the bottom 7. Return the pork to the pot, cover with the lid and place in the oven for 4 hours until the meat is tender and pulls away from the bone easily 8. Shred the pork in the pot, using two forks to separate the meat and discard the bone 9. Spoon some of the liquid over the pork to moisten the meat 10.Preheat oven to 200 degrees C 11.Peel and stone the avocado and mash roughly with a fork 12.Mix in the lemon juice, season to taste and set aside 13.Finely dice the tomato, chop the spring onion and mix together with a teaspoon red wine vinegar and season to taste with sugar, salt and black pepper 14.Use a cast-iron pan or other oven-safe dish and layer the nacho chips first, then the pork and the top with the grated cheese 15.Repeat once more and bake for 10 minutes until the cheese has melted and starts to bubble 16.Dot the nachos with some of the sour cream, tomato salsa and torn coriander 17.Serve immediately with the mashed avocado and rest of the sour cream and salsa 18.There will be quite a bit of pork leftover. Freeze to use for another meal
Lamb Akni Sunday 9th July
COOK TIME
PREP TIME
01:00:00
00:35:00
Akni is a spicy one-pot Indian rice wonder made with meat - either lamb, chicken or mutton with flavours resembling that of a breyani.
INGREDIENTS 1. 15ml sunflower oil 2. 2 onions, finely chopped 3. 500g lamb pieces, cubed 4. 5ml ginger, crushed 5. 5ml Robertsons Cumin 6. 1 box KNORR Rice Mate Mild Breyani 7. 3 potatoes, peeled and cubed 8. 1 litre water 9. 1 green chilli, deseeded and chopped 10.30ml plain yoghurt 11.30ml fresh coriander, chopped
METHOD 1. Heat oil in a large pot and fry the onions until soft and golden. 2. Add the lamb, chilli, crushed ginger, cumin and sachet of seasoning mix found inside the box of KNORR Rice Mate Mild Breyani. 3. Cover the pot and cook over a medium heat stirring occasionally until the meat is well browned.
4. Add the sachet of uncooked rice (found inside the box), potatoes and water and stir well. 5. Bring to boil stirring occasionally then reduce the heat and allow to simmer covered on a low heat stirring frequently for 25 minutes until the rice is cooked. 6. Stir in the yoghurt and chopped coriander. 7. Remember the rice will continue to soften on standing. 8. Tip – the lamb can be replaced with chicken if preferred!
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