WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week 2018 (Monday 29th October to Sunday th November) RECIPES THIS WEEK MONDAY 29TH Delicious baked bean and pea curry TUESDAY 30TH Creamy Chilli Napolitana Chicken Livers WEDNESDAY 31ST Huevos Rancheros THURSDAY 1ST LENTIL AND MUSHROOM BOLOGNAISE FRIDAY 2ND Crispy Pork Sandwiches SATURDAY 3RD Chicken Lasagne With Mushrooms And Spinach SUNDAY TH Roast Lamb Tacos

2 Delicious baked bean and pea curry Monday 29th October 00:30:00 00:15:00 A delicious vegetarian curry you can make it as hot and fiery as you like! 1. 15ml sunflower oil 2. 1 onion, sliced 3. 1 clove garlic, crushed. 30ml rajah mild and spicy curry powder 5. 2 tomatoes, chopped g tins baked beans 7. 1 KNORR Vegetable Stock Pot ml frozen green peas 1. Heat oil in a frying pan and fry the onion and garlic until it is just starting to brown 2. Add the Rajah Curry Powder and the tomatoes and fry for 1 minute, stirring continuously to release the flavour and aroma 3. Stir in the baked beans, KNORR Vegetable Stock Pot and the frozen peas. Add a little water if necessary, reduce the heat and allow to simmer for minutes stirring occasionally 5. Serve with pap or rice

3 Creamy Chilli Napolitana Chicken Livers Tuesday 30th October Treat your friends and family to this delectable dish combining chicken livers, cream and tomato ml olive oil g chicken livers, cleaned, trimmed and patted dry with paper towels 3. 1 onion, finely diced. 5ml crushed garlic green chillies (depending on your heat tolerance), finely chopped 6. 1 tin chopped and peeled tomatoes ml cream 8. 1 sachet KNORR Naturally Tasty Tuna Napolitana 1. Heat oil in a pan and fry the chicken livers for about two minutes on each side they should still be pink inside. 2. Remove the chicken livers from the pan and set aside. 3. Add a little extra oil to the pan if necessary and fry the onion, garlic and green chilli until soft.. Add the tomatoes, cream and contents of the sachet of Knorr Naturally Tasty Tuna Napolitana Recipe Mix and stir well. 5. Allow to simmer for 5 minutes then return the chicken livers to the pan and allow to simmer for a further 5 minutes.

4 Huevos Rancheros Wednesday 31st October Try our great tasting version of this Mexican favourite, Huevos Rancheros. Spicy beef is cooked with black beans and Knorr Beef Stock Pot and served on warmed tortillas with fried eggs. This is a breakfast of Mexican champions ml vegetable oil 2. 1 onion, finely chopped 3. 1 green pepper, chopped. 1 red pepper, chopped g lean beef mince 6. 1 baby marrow, finely chopped 7. 1 clove garlic, crushed 8. 1 red chilli, finely chopped (seeded) 9. 5ml Robertsons Cayenne Pepper ml tomato puree 11.1 KNORR Beef Stock Pot g tin black beans, washed and drained (or chickpeas) 13. eggs 1.5ml robertons course black pepper 15.5ml fresh coriander, chopped

5 1. Heat half of the oil in a large frying pan over medium-high heat. Add the onion, peppers, beef mince and baby marrow. Cook for 3 minutes or until onion has softened but not coloured. 2. Add the garlic, red chilli and Robertsons Cayenne Pepper and cook for 3 minutes, until vegetables have softened and are starting to colour. Add tomato puree, 1 Knorr Beef Stock Pot and black beans (or chickpeas) to the pan and cook for 3 minutes until beans are heated through. Set aside and keep warm. 3. In a separate pan, gently dry-fry the corn tortillas for 1 minute on each side. Remove from pan and lay out on the base of a large serving bowl.. In same frying pan add remaining oil, bring to a gentle heat and crack eggs into the pan one by one. Cook slowly for 5-6 minutes until the egg white has cooked through and the yolk is set to your liking. Pour the warm beef sauce into the serving bowl on top of the tortillas and top with the eggs. 5. Sprinkle with Robertsons Course Black Pepper and chopped coriander to serve.

6 LENTIL AND MUSHROOM BOLOGNAISE Thursday 1st November 00:30:00 00:15:00 With deep, earthy flavours and warm Moroccan spicing, this delicious vegetarian bolognaise is easy to make using cooked lentils, mushrooms and our Naturally Tasty Beef Tagine Recipe Mix. - Lisa Raleigh 1. 1 onion, finely diced ml olive oil 3. 2 cloves garlic, crushed. 80 ml diced peppers (red, yellow or green or a mix) ml chopped mushrooms ml cooked lentils, well drained 7. 5 ml dried basil 8. 5 ml dried origanum ml tinned chopped tomatoes 10.1 KNORR Naturally Tasty Beef Tagine Recipe Mix 11.Sat and freshly ground black pepper

7 1. In a large, thick-based pot with lid, sauté the onion in the olive oil over a medium heat. 2. When the onion is soft, add the garlic and peppers. 3. Continue to cook the peppers, stirring occasionally, until they are tender.. Add the mushrooms, lentils, basil, origanum, tomatoes and half the contents of the sachet of KNORR Naturally Tasty Beef Tagine. Stir well. 5. Cover and allow to cook for about 20 minutes, over a low heat. Don t allow the pot to boil. 6. Season to taste with salt and pepper. 7. Serve hot over quinoa or pasta.

8 Crispy Pork Sandwiches Friday 2nd November 00:30:00 Simply scrumptious sandwiches made with toasted bread, tender crumbed pork steaks, shredded cabbage and mashed avo. An inspired idea for an onthe-go snack, or a relaxed midweek family dinner. - Claire Winstanley 1. ½ a purple cabbage, thinly sliced 2. 2 avocados, peeled and mashed 3. juice of half a lemon. salt and ground black pepper, to taste 5. 8 slices white bread, crusts removed 6. 25g butter 7. pork rib-eye steaks 8. 1 KNORR Naturally Tasty Beef Tagine Recipe Mix 9. 50g bread flour 10.2 eggs g breadcrumbs 12.15ml vegetable oil, for frying ml mayonnaise

9 1. Season the mashed avocado with the lemon juice and salt and pepper. 2. Place a quarter of the butter in a pan over a medium heat and lightly toast two slices of bread on both sides until golden brown. Repeat until all the bread is toasted. 3. Place each piece of pork between two pieces of clingfilm and bash with a rolling pin or heavy bottle to flatten. This will help them cook quickly.. Combine the contents of the sachet of KNORR Naturally Tasty Beef Tagine with the flour in one bowl. Add the eggs to a second bowl and whisk. Place the breadcrumbs in a third bowl. 5. Dip the pork pieces in egg, then in the flour mix, then return them to the egg bowl. Lastly dip them in the breadcrumbs. Repeat until all the pork pieces are crumbed. 6. Place the oil in a frying pan and fry the pork pieces until golden, roughly 3 minutes on each side. 7. To make the sandwiches, spread mayonnaise on four pieces of toast, and top each one with a piece of pork, mashed avocado and purple cabbage. 8. Place the remaining four slices of toast on top and serve immediately.

10 Chicken Lasagne With Mushrooms And Spinach Saturday 3rd November 00:5:00 Do you want iron-rich vegetable goodness with every bite? Try adding baby spinach and button mushrooms to the classic Knorr Chicken Lasagne Mate for the that extra flavourful kick box KNORR Lasagne Mate Chicken Lasagne 2. 30ml oil g onion, chopped. 500g chicken fillet, sliced g button mushrooms, sliced ml low fat milk 7. 2 cups baby spinach leaves, washed 8. 80g cheddar cheese, grated 1. Preheat the grill function on the oven. 2. In a pan sauté onion in oil, then add the chicken strips and mushrooms and cook until well browned. 3. Add sachet of Seasoning Spice Blend, milk uncooked pasta and baby spinach.. Bring to the boil, stirring occasionally. Reduce heat and allow to simmer uncovered for minutes, stirring occasionally until pasta is cooked.

11 5. Empty contents of Cheese Sauce sachet into a measuring jug and fill to 200 ml with rapidly boiling water. Once all the water has been added, stir with a fork for 1 minute, until thick and smooth then set aside. 6. Remove pan from heat and pour into a 2L oven proof dish. Pour cheese sauce over and top with grated cheese. 7. Grill for 10 minutes or until cheese is golden brown. Serve and enjoy!

12 Roast Lamb Tacos Sunday th November Claire Winstanley (Good Looking and Cooking) 1. 15ml vegetable oil 2. 1 onion, sliced 3. 1 KNORR Mild Durban Curry Dry Cook-in-Sauce. 250ml water ml orange juice 6. 2 cups shredded leftover roast lamb 7. juice of 1 lime 8. 1 tomato 9. 1 quarter of a cucumber 10.2 Jalapeño chillies 11.salt and freshly ground black pepper 12.8 corn tortillas, toasted 13.2 avocados 1.a small handful of fresh coriander 15. limes, for serving

13 1. Heat the oil in a large pot and fry the onion until soft and golden browned. 2. Add the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce, the water and the orange juice, and stir well. 3. Add the shredded lamb to the pan and simmer for 5-10 minutes, until reduced and thickened. Add the juice of 1 lime and remove from the heat.. To make the salsa, finely chop the tomato, cucumber and chillies and mix well. Add a squeeze of lime juice and season to taste with salt and pepper. 5. Serve in toasted tortillas with the salsa plus mashed avocado, coriander, fresh limes and extra chillies. 6. Chef s tip: you can use flour wraps instead of tortillas. Powered by TCPDF (