WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week (Monday 18th September to Sunday 24th September) RECIPES THIS WEEK MONDAY 18TH Summer Salad TUESDAY 19TH Snoek Fishcakes WEDNESDAY 20TH Easy Thai Beef Curry THURSDAY 21ST Sliced Pork Fillet with Mustard and Mushrooms FRIDAY 22ND Rosemary and Prune Spiked Chicken SATURDAY 23RD LASAGNE SUNDAY 24TH Creamy Chakalaka Soup with Biltong

2 Summer Salad Monday 18th September COOK TIME PREP TIME SERVES 00:10:00 00:05:00 2 This refreshing summer salad recipe is bursting with sweet flavour. Grilled baby marrow, red peppers, onions and couscous make a filling base that's then topped fresh berries. Drizzle with a dressing of your choice for the prefect summer salad. INGREDIENTS 1. 1 baby marrow, thinly sliced length ways into 6 cm strips 2. 30ml stork margarine 3. 1 red onion, finely chopped (very) 4. 1 red pepper and very, deseeded and finely chopped g couscous 6. 1 KNORR Vegetable Stock Pot ml boiling water 8. 1 tbsp fresh root ginger, grated 9. 1 spring onion, chopped 10.2 pinches saffron 11.1 tbsp finely parsley, chopped 12.1 handful curly leaf lettuce, torn 13.3 radishes, finely sliced 14.3 tbsp chick peas 15.3 tbsp summer berries of your choice

3 METHOD 1. Grill the baby marrow slices and set aside. 2. Heat the Stork Margarine in a large saucepan over medium heat. Add the onion and red pepper. Cook for 5 minutes, until softened and starting to colour. Add the couscous and Knorr Vegetable Stock Pot and stir through. Remove from the heat. Add the boiling water, ginger, spring onion and the saffron to the couscous, cover and leave for 10 minutes, until all of the water has been absorbed. 3. Fork the couscous to separate, add the baby marrow, chopped parsley and chick peas and mix through gently. 4. On a large plate mix together the lettuce, couscous, radishes, berries. Drizzle with a dressing of your choice to serve and add extra berries if desired.

4 Snoek Fishcakes Tuesday 19th September COOK TIME PREP TIME SERVES 00:35:00 00:45:00 4 Prepare these fishcakes using lightly smoked snoek or even leftover snoek from the braai the flavour of this uniquely South African fish is unrivalled. INGREDIENTS g lightly smoked snoek 2. sunflower oil 3. lemon juice 4. salt and pepper 5. 3 potatoes (350 g), peeled, boiled and mashed 6. 1 sachet KNORR Naturally Tasty Tuna Napolitana 7. ½ bunch spring onions, chopped ml lemon juice 9. 1 cup cake flour 10.2 eggs, lightly beaten 11.1 cup breadcrumbs 12.30ml sunflower oil (for frying)

5 METHOD 1. Preheat oven to 180 C. 2. Place snoek into an ovenproof tray, drizzle with a little oil and lemon juice and season with salt and freshly cracked black pepper. 3. Bake in the oven for minutes or until cooked. 4. Once cooked carefully remove the bones and flake the flesh. 5. Mix the mashed potato, snoek flesh, contents of the sachet of Knorr Naturally Tasty Tuna Napolitana, spring onion and lemon juice. 6. Shape into fishcakes then dip into flour then egg then breadcrumbs. 7. Heat the oil in a pan and lightly fry the fishcakes until golden brown then transfer to an ovenproof tray and bake in the oven for 10 minutes at 180 C to heat through.

6 Easy Thai Beef Curry Wednesday 20th September COOK TIME PREP TIME SERVES 00:20:00 00:05:00 4 Make cooking Thai style easy with Knorr Thai Green Chicken Curry Cook-inSauce - this beef version is zesty, fresh and quick to make! INGREDIENTS 1. 30ml olive oil g beef goulash strips ml coconut milk 4. 1 sachet KNORR Thai Green Curry Dry Cook-in-Sauce 5. 2 limes (juice only) 6. 5ml white sugar g frozen stirfry vegetables 8. bunch coriander, chopped METHOD 1. Heat olive oil in a wok and fry beef strips on a high heat until well browned. 2. Add coconut milk and stir in sachet of KNORR Thai Green Chicken Curry Dry Cook-inSauce until well combined. 3. Stir in the lime juice and white sugar and allow to simmer for 2 minutes. 4. Add the stir-fry vegetables and allow to simmer until just cooked but still slightly crunchy. 5. Remove from heat and stir through the chopped fresh coriander.

7 6. Serve with rice noodles.

8 Sliced Pork Fillet with Mustard and Mushrooms Thursday 21st September COOK TIME PREP TIME SERVES 00:30:00 00:15:00 4 This succulent pork dish is packed full of strong flavours contributed by the mustard and mushrooms! INGREDIENTS 1. 15ml sunflower oil g pork fillet, thinly sliced g button mushrooms, sliced 4. 1 clove garlic, crushed ml white wine 6. 1 KNORR Chicken Stock Pot ml water 8. 30ml dijon mustard 9. 45ml creme fraiche METHOD 1. Heat oil in a frying pan and fry the pork strips until golden brown and just cooked through then remove from the pan and set aside. 2. Add the mushrooms and garlic to the pan and fry until the mushrooms are soft. 3. Add the white wine to the pan and allow to simmer until reduced by half then reduce the heat and stir in the KNORR Chicken Stock Pot, water and Dijon mustard.

9 4. Return the pork strips to the pan and allow to simmer for 5-10 minutes. 5. Remove the pan from the heat and stir in the crème fraiche and if necessary thicken the sauce with a little corn flour mixed with some water. 6. Serve with tagliatelle pasta and steamed green beans.

10 Rosemary and Prune Spiked Chicken Friday 22nd September COOK TIME PREP TIME SERVES 01:00:00 00:15:00 6 Spike chicken pieces with prune slivers and rosemary and serve with a creamy lemon butter sauce. INGREDIENTS 1. 1kg chicken pieces sprigs fresh rosemary prunes, pitted 4. 30ml olive oil 5. juice of 1 lemon 6. 1 sachet KNORR Classic White Sauce ml cream 8. 15ml lemon juice 9. 10ml butter METHOD 1. Preheat oven to 180 C 2. Cut deep incisions into the chicken pieces. 3. Stick a small piece of rosemary and a sliver of prune into each cut. 4. Place in an ovenproof dish. 5. Sprinkle with olive oil and lemon juice, then bake at 180 C for about 45 min to one hour or until chicken is cooked.

11 6. Prepare the KNORR Classic White Sauce using 150 ml of boiling water. 7. Stir in the cream, lemon juice and butter until combined 8. Serve the chicken with basmati rice and creamy lemon butter sauce.

12 LASAGNE Saturday 23rd September COOK TIME PREP TIME SERVES 00:40:00 00:20:00 4 Lasagne INGREDIENTS g extra lean minced beef 2. 1 sachet KNORR Naturally Tasty Lasagne Recipe Mix ml water g can chopped tomatoes 5. 9 lasagne sheets ml white sauce 7. 25g margarine 8. 25g wheat flour ml semi skimmed mil 10.30g cheddar cheese, grated METHOD 1. Preheat the oven to 190 C, 180 C fan assisted, Gas mark In a pan, fry the mince until browned. Blend contents of the sachet with the water and add to the pan with the tomatoes. Bring to the boil whilst stirring, then simmer for 1 minute. 3. Beginning with the beef sauce, place alternate layers of beef and pasta into an ovenproof dish. Top with a layer of white sauce, sprinkle with the cheese and bake for

13 4. Delicious with a mixed salad.

14 Creamy Chakalaka Soup with Biltong Sunday 24th September COOK TIME PREP TIME SERVES 00:30:00 00:20:00 4 All the punchy flavours of traditional chakalaka transformed into a soup that can be enjoyed at any time of the day topped with sliced biltong and a swirl of cream. INGREDIENTS 1. 30ml sunflower oil 2. 1 onion, finely chopped 3. 1 green pepper, finely diced 4. 10ml Rajah Mild & Spicy Curry Powder ml Robertsons Chilli Flakes 6. 3 carrots, grated 7. 1 tin (410 g) chopped & peeled tomatoes ml water 9. 1 sachet KNORR Naturally Tasty Chilli Con Carne Recipe Mix 10.1 tin (410 g) baked beans 11.60ml cream 12.50g sliced moist biltong

15 METHOD 1. Heat oil in a large pot and fry the onion, green pepper and garlic until soft 2. Stir in the curry powder and Robertsons Chilli Flakes and allow to fry for 1 2 minutes stirring continuously to release the flavour and aroma 3. Add the grated carrots and allow to cook for 2 minutes 4. Then stir in the tinned tomatoes, water and contents of the sachet of KNORR Naturally Tasty Chilli Con Carne Recipe Mix 5. Bring to the boil then reduce the heat and stir in the baked beans and allow to simmer for 15 minutes 6. Stir in the cream, season to taste and serve in bowls topped with sliced biltong Powered by TCPDF (