WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week (Monday 10th July to Sunday 16th July) RECIPES THIS WEEK MONDAY 10TH Vegetable and Bean Curry with Basmati Rice TUESDAY 11TH Chicken Schnitzels with a Cheesy Mediterranean Topping WEDNESDAY 12TH Roasted Cauliflower Soup THURSDAY 13TH Butternut, Blue Cheese and Almond Risotto FRIDAY 14TH Chicken Curry SATURDAY 15TH Toad in the Hole SUNDAY 16TH Roast Beef and Mushroom

2 Vegetable and Bean Curry with Basmati Rice Monday 10th July COOK TIME 01:00:00 PREP TIME 00:10:00 SERVES 4 Use a variety of vegetables to make this wholesome curry served with basmati rice. INGREDIENTS 1. 15ml oil 2. 1 red onion, coarsely chopped 3. 50g celery sticks, chopped 4. 5ml garlic, crushed 5. 5ml Robertsons Turmeric g butternut chunks 7. 50g carrots, cut into chunks g new potatoes, halved ml water sachet KNORR Mild Durban Curry Dry Cook-in-Sauce g baby marrows, cut into chunks g canned red kidney beans, drained g canned butterbeans, drained 14. ¼ bunch fresh coriander g basmati rice in unsalted water, cooked

3 METHOD 1. In a large pot, fry onion and celery for 3 min. 2. Add garlic and turmeric and lightly fry for 1 min. 3. Add butternut, carrots and potatoes and fry for 3 min. 4. Add 400ml cold water to the pot, stir in the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce and bring to the boil while stirring. 5. Add baby marrows and simmer uncovered for 20 min, stirring occasionally. 6. Add the beans and simmer for a further 20 min. Stir in coriander. 7. Serve hot with basmati rice.

4 Chicken Schnitzels with a Cheesy Mediterranean Topping Tuesday 11th July COOK TIME 00:45:00 PREP TIME 00:05:00 SERVES 4 Here's another quick and tasty way to cook up chicken schnitzels by topping them with grilled brinjal and a cheese sauce. INGREDIENTS 1. 30ml lemon juice 2. cooking oil 3. 4 crumbed chicken schnitzels 4. 1 small brinjal, cut into thin slices lengthwise g punnet cherry tomatoes, halved 6. 1 clove garlic, crushed 7. ½ cup basil leaves 8. 1 KNORR Three Cheese Sauce ml boiling milk 10. ½ cup parmesan cheese, grated 11. salad leaves (to serve)

5 METHOD 1. Sprinkle salt over both sides of brinjal and leave to stand 10 minutes. 2. Rinse salt and juices off - this removes the bitter juice from the brinjal before cooking. 3. Preheat a griddle pan over medium heat. 4. Brush brinjal with oil and season then grill on the griddle pan for 5 minutes each side. 5. Remove to a plate and pour over lemon juice. 6. Bake or fry chicken schnitzels until done then set aside. 7. Place tomatoes in baking tray and top with garlic, salt and pepper and drizzle with a little oil. 8. Place under the grill for 7 minutes or until tomatoes are tender. 9. Prepare the KNORR Three Cheese Pasta Sauce using boiling milk and whisk well until smooth. 10. Place oven onto grill function 11. Place chicken schnitzel in a single layer onto an oven tray, arrange brinjal slices over and top with KNORR Three Cheese Pasta Sauce, basil, tomatoes and parmesan. 12. Grill for 5 minutes or until cheese is melted. 13. Serve with salad leaves.

6 Roasted Cauliflower Soup Wednesday 12th July COOK TIME 00:55:00 PREP TIME SERVES 4 Roasted Cauliflower Soup INGREDIENTS 1. 2 onions, peeled and quartered g cauliflower, cut into florets (don t discard the stems) 3. 4 cloves of garlic, unpeeled 4. 45ml KNORR Creamy 1000 Island Salad Dressing 5. 15ml olive oil 6. pinch sugar 7. Salt and Pepper to season ml tin of coconut milk ml warm vegetable stock 10. Garnish: cauliflower florets, broken into small pieces 12. Oil for frying 13. chives, chopped

7 1. Preheat the oven to 180 degrees C METHOD 2. Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil 3. Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise 4. When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray 5. Squeeze the garlic out of their peels and add to the saucepan 6. Add the coconut milk and stock and bring to a boil 7. Reduce the heat and simmer for 5 minutes 8. Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick) 9. Taste, adjust the seasoning if needed and keep warm 10. Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown 11. Serve the soup with the fried florets and chopped chives

8 Butternut, Blue Cheese and Almond Risotto Thursday 13th July COOK TIME 00:45:00 PREP TIME 00:25:00 SERVES 6 Looking for dinner ideas? This tasty risotto is easy to prepare and always delicious, thanks to its special ingredient: KNORR Stock Pot g butternut, peeled and cubed 2. 1 KNORR Vegetable Stock Pot 3. 1 lt water 4. 60ml olive oil 5. 1 onion, finely diced 6. 1 clove of garlic, crushed g arborio rice (risotto rice) ml white wine 9. 5ml dried sage g almonds, flaked and lightly toasted g blue cheese, crumbled INGREDIENTS

9 METHOD 1. Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft 2. Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth 3. Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside 4. In the mean time heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour 5. Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear 6. Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice 7. Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup this will take about 30 minutes 8. When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese 9. Serve immediately

10 Chicken Curry Friday 14th July COOK TIME 00:25:00 PREP TIME 00:10:00 SERVES 4 This simple chicken curry recipe with fresh ginger, Knorr Chicken Stock Pot, curry leaves, Rajah Medium Curry Powder and coconut milk makes for a hearty meal. Serve with chunky potatoes or rice for a great curry from the comfort of your own kitchen ml stork margarine 2. 1 onion, finely chopped 3. 6 cloves garlic, crushed 4. 2cm fresh ginger, finely chopped 5. 1 KNORR Chicken Stock Pot tbsp rajah medium curry powder 7. 2 curry leaves INGREDIENTS g chicken breast or thighs, cut into medium pieces ml coconut milk KNORR Chicken Stock Pot 11. 3cm fresh ginger, peeled and finely sliced (for frying) 12. vegetable oil (for frying)

11 METHOD 1. Heat the Stork Margarine in a large saucepan until melted. Add the onion, garlic, ginger and Knorr Chicken Stock Pot and Rajah Medium Curry Powder. Stir well and cook on medium heat for 3-4 minutes or until onions are golden brown. 2. Add the curry leaves and the chicken to the pan and mix well. Cook on medium heat for 8-10 minutes until the chicken browns. Add the coconut milk and Knorr Chicken Stock Pot, stirring well. Bring to the boil then reduce to low heat, cover with lid and simmer gently for 10 minutes. 3. Meanwhile, blanch the ginger in boiling water. Refresh in iced water. Drain and pat dry. 4. Heat the oil in a small deep pan to 180 C. Deep fry the ginger slices for a couple of minutes, until golden and crisp, turning them in the oil to ensure they colour evenly. Remove from the oil and drain on kitchen paper. 5. Serve curry topped with fried ginger and a sprinkle of freshly toasted cumin seeds, if desired.

12 Toad in the Hole Saturday 15th July COOK TIME 00:50:00 PREP TIME 00:20:00 SERVES 4 This toad in the hole won't put a hole in your purse. It tastes amazing and is fun to make. INGREDIENTS ml milk ml water 3. 2 eggs 4. 4ml salt ml flour 6. 1 KNORR Cheese and Bacon Flavour Potato Bake g beef/pork sausages 8. 1 KNORR Roast Meat Gravy METHOD 1. Beat together the milk water, eggs and salt. 2. Add flour and KNORR Potato Bake Cheese & Bacon sachet and mix well to make a smooth batter. 3. Leave the batter to rest while you cook the sausages. 4. Bake sausages in the oven at 180 C until cooked (about 30 mins). 5. Increase oven temperature to 200 C and grease an ovenproof dish well. 6. Pour batter into the dish and press sausages into the batter.

13 7. Bake for 35 minutes until done. 8. Serve this delicious family meal with vegetables and KNORR Roast Meat Gravy.

14 Powered by TCPDF ( Roast Beef and Mushroom Sunday 16th July COOK TIME 01:40:00 PREP TIME 00:05:00 SERVES 4 Make perfect roast beef with KNORR Garlic and Rosemary Cook-in-Bag. The roasting bag locks in all the moisture and flavour, ensuring deliciously seasoned tender beef. INGREDIENTS 1. 1kg topside beef 2. 1 KNORR Cook-in-Bag Garlic and Rosemary g button mushrooms, sliced 4. 50ml cold water 1. No need to preheat oven. METHOD 2. Place topside beef, mushrooms and water into the roasting bag and season with dry KNORR mixture. Seal at end with blue tie supplied. 3. Very gently massage KNORR mixture into the beef 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 1 hour and 40 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 transfer to a serving dish. Spoon the sauce over your beef roast.