WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week (Monday 15th May to Sunday 21st May) RECIPES THIS WEEK MONDAY 15TH Potato Bake with Corn, Cheese and Garlic TUESDAY 16TH Simple Lemon and Herb Baked Fish with Salad WEDNESDAY 17TH Cheesy Butternut, Apple and Onion Bake THURSDAY 18TH Chicken Fillets, Potato and Butternut Baked in A Bag FRIDAY 19TH Tasty Mutton, Pea and Potato Curry SATURDAY 20TH Thai Fried Rice SUNDAY 21ST Sweet Baby Marrow Stuffed Chicken

2 Potato Bake with Corn, Cheese and Garlic Monday 15th May COOK TIME PREP TIME SERVES 01:05:00 00:05:00 6 Fried corn and chillies mixed with garlic and herb cubed potatoes make this dish an ideal meal accompaniment. INGREDIENTS 1. 1 tbsp stork margarine 2. 1 onion, finely sliced g tin kernel corn or 375 ml fresh corn, whole and cooked 4. 1 chilli, finely chopped (optional, seeded) 5. 4 large potatoes, washed, peeled and cubed 6. 1 KNORR Creamy Garlic and Herb Potato Bake ml milk ml cheddar cheese, grated METHOD 1. Preheat oven to 180 C. 2. Heat Stork margarine in a frying pan and fry onion until it is soft. 3. Add corn and chilies and continue frying for another 2 min. 4. Arrange the cubed potatoes in a greased, ovenproof dish and spoon over the corn and chilli mixture. 5. Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.

3 6. Pour over the potatoes, sprinkle with grated cheese and bake for 1 hour until the potatoes are cooked and the cheese is golden brown.

4 Simple Lemon and Herb Baked Fish with Salad Tuesday 16th May COOK TIME PREP TIME SERVES 00:35:00 00:05:00 6 This is a delicious and easy way to cook your hake combine the delicate flavour of hake with a delicious combination of lemon and Italian Herb contained in the seasoning mix of the KNORR Cook-in-Bag and dinner will be ready in 30 minutes! INGREDIENTS g skinless hake medallions 2. 1 KNORR Cook-in-Bag Lemon and Italian Herbs 3. 15ml sunflower oil METHOD 1. No need to preheat oven. 2. Place the hake medallions and oil into the roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied. 3. Very gently massage KNORR mixture into the fish on a stable surface. Ensure dry mixture is spread evenly. 4. Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced. 5. Bake at 180 C for 35 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven). 6. Cut the bag open and coat the hake in any remaining juices then transfer to a serving dish

5 7. Spoon the leftover sauce over the hake and serve with salad

6 Cheesy Butternut, Apple and Onion Bake Wednesday 17th May COOK TIME PREP TIME SERVES 00:40:00 00:05:00 4 Spice up tired butternut recipes with this Cheesy Butternut, Apple and Onion Bake. It will be ready to enjoy in just 45 minutes! INGREDIENTS 1. 1 butternut, whole, peeled and chopped (seeded) 2. 4 apples, peeled, cored and sliced into wedges 3. ½ red onion, thinly sliced 4. 1 pinch cinnamon 5. 1 KNORR Roast Chicken Gravy ml boiling water ml mozzarella cheese, grated 8. 3 slices bacon, cooked until crisp METHOD 1. Preheat oven to 180 C. 2. Grease a baking dish. 3. Layer half of the butternut, apples and red onion. 4. Sprinkle with a pinch of cinnamon. 5. Prepare the KNORR Chicken Gravy by adding 300 ml boiling water to the powder and stir until smooth and slightly thickened.

7 6. Pour half of the chicken gravy over the top then sprinkle half of the cheese. 7. Layer with remaining butternut, apple, and onions. 8. Pour remaining KNORR Roast Chicken Gravy over the top and cover with foil. 9. Bake in preheated oven for 40 minutes. 10.Take out and sprinkle with crispy bacon and remaining cheese. 11.Return, uncovered, to the oven and bake for another 5 minutes. 12.Let it sit for 5 minutes before serving.

8 Chicken Fillets, Potato and Butternut Baked in A Bag Thursday 18th May COOK TIME PREP TIME SERVES 00:50:00 00:10:00 4 Quick and easy and full of flavour - your family will love this delicious combination of chicken, potato and butternut infused with garlic and herbs. INGREDIENTS ml cream g baby potatoes g butternut, peeled and cubed g chicken fillet, cut into strips 5. 1 KNORR Cook-in-Bag Garlic and Rosemary METHOD 1. No need to preheat oven. 2. Place chicken, butternut, whole baby potatoes and cream into the cooking bag and season with dry KNORR mixture. Close bag at end with blue tie supplied. 3. Very gently massage KNORR mixture into chicken on a stable surface. Ensure dry mixture is spread evenly. 4. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced. 5. Bake at 180 C for 50 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).

9 6. Cut the bag open and transfer to a serving dish with any sauce that is in the bag.

10 Tasty Mutton, Pea and Potato Curry Friday 19th May COOK TIME PREP TIME SERVES 01:05:00 00:10:00 4 This is a quick and easy way to make a mild curry for family and friends. INGREDIENTS 1. 1 red onion, chopped 2. 15ml oil 3. 5ml rajah curry powder 4. 2ml chilli powder 5. 1 star anise g mutton or lamb, cubed 7. 3 medium potatoes, peeled and cubed 8. ½ cup frozen peas 9. 4 curry leaves 10.1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce ml water 12.rice and/or poppadoms to serve METHOD 1. Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute. 2. Add meat and brown. 3. Add potatoes, peas and curry leaves.

11 4. Mix contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce with 400 ml cold water. 5. Pour over the browned meat and veggies. 6. Bring to the boil, stirring often. 7. Cover and simmer for 1 hour. 8. Serve with rice and/or poppadoms

12 Thai Fried Rice Saturday 20th May COOK TIME PREP TIME SERVES 00:40:00 00:10:00 4 An easy and satisfying Thai fried rice recipe. Prawns, limes, soy sauce and coriander are flavoured with Knorr vegetable stock, before adding eggs for an extra flavour and texture. An easy dish that combines great, fresh flavours. INGREDIENTS g basmati rice 2. 15ml vegetable oil g prawns, peeled, deveined and cooked 4. 1 bunch spring onions, chopped 5. 1 KNORR Vegetable Stock Pot 6. 4 eggs, beaten 7. 15ml soy sauce 8. 1 small bunch fresh coriander, chopped 9. 5ml Robertsons White Pepper 10.2 spring onions, finely chopped 11.2 limes, cut into wedges 12.2 red chillies, sliced

13 METHOD 1. Cook the rice according to package directions. 2. Drain the rice, without cooling, and place in the colander back over the pan. Heat the oil in a large wok. Add in the prawns and spring onions followed by the Knorr Vegetable Stock Pot. Stir gently over low heat until the stock melts. Add in rice and cook gently for 4-5 minutes, stirring occasionally. 3. Push the ingredients to one side of the wok and pour in the eggs. Leave the eggs there, stirring once or twice, until they scramble, then mix the egg through with the rice. 4. Add the soy sauce (or fish sauce), fresh coriander, Robertsons White Pepper, spring onions and chillies, stir just to combine before serving. Serve with lime wedges

14 Sweet Baby Marrow Stuffed Chicken Sunday 21st May COOK TIME PREP TIME SERVES 01:30:00 00:15:00 4 The sharp taste of coriander intertwined with ricotta cheese makes this baby marrow stuffed chicken a firm favourite. INGREDIENTS 1. 4 baby marrows, grated g ricotta or cream cheese 3. 50ml hot chutney 4. 15ml fresh coriander, chopped 5. 5ml fresh parsley, chopped 6. 2ml black pepper, ground 7. 2ml salt 8. 30ml oil 9. 1 KNORR Creamy Garlic and Herb Potato Bake 10.1 whole chicken, cleaned METHOD 1. Preheat oven to 180 C 2. Mix the baby marrows, ricotta cheese, chutney, coriander, parsley, salt and pepper together in a small mixing bowl. 3. To stuff the chicken, run your hands under the skin of the chicken breast and separate the 2 layers to create a cavity to stuff the filling.

15 4. Push the baby marrow filling into the cavity until all the mixture is used up. 5. Place chicken in a roasting dish and rub with a mixture of oil and ½ the packet contents of the KNORR Garlic & Herb Potato Bake. 6. Roast at 180 C for 1 hour 30 minutes. 7. Serve with roasted potatoes, mint Powered by TCPDF (