WHAT'S FOR DINNER MEAL PLAN Week 46 2018 (Monday 12th November to Sunday 18th November) RECIPES THIS WEEK MONDAY 12TH Three Bean Pasta Salad TUESDAY 13TH Chicken sausages with tomato and herbed beans WEDNESDAY 14TH Smoky Alfredo Pasta with Bacon and Chives THURSDAY 15TH HEARTY BEEF STEW WITH ROSEMARY FRIDAY 16TH FIG AND PISTACHIO SALAD WITH BLUE CHEESE DRESSING SATURDAY 17TH ROAST CHICKEN PIE SUNDAY 18TH Fragrant Roast Lamb with Honey and Lavender
Three Bean Pasta Salad Monday 12th November 00:15:00 00:15:00 8 Perfect to prepare ahead of time and leave in the fridge for the flavours to develop! 1. 250g fusilli noodles 2. 400g tin butter beans, rinsed and drained 3. 1 small red onion, finely sliced 4. 30ml dijon mustard 5. 45ml fresh coriander, chopped 6. 400g tin red kidney beans, rinsed and drained 7. 400g tin green beans, rinsed and drained 8. 1 red pepper, finely chopped 9. 250ml KNORR Light French Salad Dressing 1. Prepare pasta according to packet instructions, drain and rinse 2. In a large bowl mix together the pasta and remaining ingredients 3. Toss together well and serve
Chicken sausages with tomato and herbed beans Tuesday 13th November 00:50:00 00:10:00 4 Looking for easy chicken recipes? Sausages are a family favourite, so why not try this combo of chicken sausages, tomato and beans? 1. 500g chicken sausages 2. 125ml dry white wine 3. 230ml olive oil 4. 1 red onion, finely chopped 5. 1 red pepper, Roasted and chopped 6. 400g canned cannellini beans, rinsed and drained 7. 1 tin tomatoes, chopped 8. 60ml fresh origanum, chopped 9. 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 10.1 cup rocket leaves 11.shaved parmesan and lemon wedges (to serve)
1. Prick the sausages with a fork. 2. Place in a pot with 125 ml wine, cover and cook over medium heat for 15 minutes. 3. Turn the heat to medium-high, uncover and cook for 10-15 minutes until almost cooked and wine is evaporated. 4. Halve the sausages lengthways, then return to pot, cut-side down, for 1 minute until cooked through and crisp. 5. Set aside. 6. Heat oil in the same pot over a medium heat. 7. Add onion and stir for 5-6 minutes until soft. 8. Add red pepper, beans, tin chopped tomato, origanum and remaining wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and season. 9. Cook for 5-6 minutes until almost evaporated. 10.Top with sausages to heat through, and then remove. 11.Serve topped with sausages and shaved parmesan, with lemon wedges to squeeze
Smoky Alfredo Pasta with Bacon and Chives Wednesday 14th November 00:20:00 00:05:00 2 Bacon and chives add scrumptious taste to this quick and easy weekday Alfredo pasta. 1. 1 packet KNORR Alfredo Pasta and Sauce 2. 125ml milk 3. 375ml water 4. 30g stork margarine 5. 250g shoulder bacon 6. 15ml chives, chopped 7. 125ml frozen peas (thawed) 1. Cook pasta according to instructions on the packaging. 2. Meanwhile, place the bacon strips onto a baking sheet under the grill and cook, turning once, until the bacon is crispy. 3. Roughly chop the bacon. 4. Add the bacon, chives and peas to the ready made pasta, heat and serve.
HEARTY BEEF STEW WITH ROSEMARY Thursday 15th November 01:00:00 00:20:00 4 A delicious, easy beef stew with deep, rich flavours. Use your choice of potjie veggies quartered potatoes, green beans, baby marrows, carrots or sweetcorn to create a comforting home-style stew the whole family will enjoy. - Ndash 1. 30 ml vegetable oil 2. 1 kg beef cubes 3. 30 ml Robertsons Steak & Chops Spice 4. 1 onion, diced 5. 30 ml crushed fresh garlic 6. 100 g tomato paste 7. 1 KNORR Beef Stock Pot 8. 625 ml water 9. 1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce 10.1 bag assorted potjie vegetables 11.salt and freshly ground black pepper
1. Heat the oil in a large pot, add the beef cubes and the Steak & Chops Spice and cook, stirring, until the meat has browned. Set aside. 2. Add the onion, garlic and a little more oil and sauté gently until the onion is transparent. 3. Stir in the tomato paste, and add 375ml of water, browned beef pieces, mix well then add the KNORR Beef Stock Pot, and 250ml of the water. 4. Turn down the heat and simmer for about an hour. Stir occasionally, and add a little more water to prevent the meat sticking to the pot. 5. In a separate bowl, whisk together 250ml water with the contents of the sachet of KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce. Stir the mixture into the pot. 6. Add the potjie vegetables and cook for a further 30 minutes, or until the vegetables are soft. 7. Season with salt and pepper and serve hot with rice, pap or mash.
FIG AND PISTACHIO SALAD WITH BLUE CHEESE DRESSING Friday 16th November 00:23:00 00:15:00 4 With soft, sweet figs, crunchy pistachios, a sweet red raspberry coulis and a Knorr Blue Cheese Salad Dressing to round it all off, this scrumptious salad is packed full of flavours. 1. 4 slices of bread 2. 75ml KNORR Creamy Blue Cheese Salad Dressing 3. Robertsons Atlantic Sea Salt 4. Robertsons Black Pepper 5. 470g raspberries 6. 5g sugar 7. 12 figs 8. 240g pea shoots 9. 240g mint leaves 10.30g roasted, chopped pistachio nuts
1. Heat the oven to 180 C. 2. Slice the crusts off the bread, cut into 4 triangles each and brush both sides of each triangle with a little Knorr Creamy Blue Cheese Salad Dressing. Sprinkle with salt and pepper and bake in the oven at 180 C until crisp (about 6-8 minutes). 3. For the raspberry coulis, gently cook half the raspberries in a small saucepan with the sugar until soft and relatively smooth. Add a little water if necessary. 4. For the figs, split 6 in half and gently fry them in a little butter or oil in a frying pan until lightly caramelised. Cut the other 6 figs into quarters and leave raw. 5. Next, spoon 15ml of Knorr Creamy Blue Cheese Salad Dressing onto the centre of each plate. 6. Combine the figs, pea shoots, mint, remaining raspberries and bread triangles in a bowl and gently toss with another 15ml of Knorr Creamy Blue Cheese Salad Dressing. 7. Finally, arrange these ingredients on the plates and sprinkle with pistachio nuts and a little bit of raspberry coulis.
ROAST CHICKEN PIE Saturday 17th November 01:20:00 00:20:00 4 A hearty chicken and potato pie with roasted garlic and delicious Moroccan flavours. This is so easy to make using ready-rolled puffed pastry, and excellent served with a crisp green salad. - Claire Winstanley 1. 6 medium potatoes, roughly chopped 2. 2 whole garlic heads, halved crossways 3. 1 whole free-range chicken 4. 1 KNORR Naturally Tasty Moroccan Chicken Recipe Mix 5. 60ml vegetable oil 6. 1 red onion, sliced 7. 1 x 400 g tin whole peeled tomatoes 8. 125ml vegetable stock 9. 250g cream cheese 10.15g unsalted butter 11.1 roll puff pastry, thawed 12.1 egg
1. Preheat oven to 180 C. 2. Put the potatoes and garlic heads into a roasting tray. Place the whole chicken on top of the potatoes. Combine half the contents of the sachet of KNORR Naturally Tasty Moroccan Chicken with 45ml of oil and rub over the skin of the chicken. 3. Place in the oven and roast for 60 minutes, or until the chicken is golden and cooked through. If you find the chicken is browning too fast, simply cover it with aluminium foil. 4. To make the pie, place the onion slices in a pan with the remaining 15ml oil and fry until soft and translucent. Add the remaining half of the KNORR Naturally Tasty Moroccan Chicken mix, the tomatoes and the vegetable stock and mix well. Cook for 3 minutes, until thickened. 5. Shred the roast chicken, discarding the skin and bones, and add it to the pot together with the potatoes and peeled roasted garlic cloves. Add the cream cheese and mix well. 6. Grease a pie dish with butter, add the roast chicken and potato filling and top with the sheet of puff pastry. Press lightly around the edges to seal. 7. Mix the egg with a little water, brush the egg wash over the pastry and bake for 20-25 minutes, or until golden and puffed.
Fragrant Roast Lamb with Honey and Lavender Sunday 18th November 04:00:00 00:10:00 6 This lavender and rosemary-infused roast lamb has a distinct flavour and makes a great Friday night feast for family or friends. 1. 60ml honey 2. 20ml fresh rosemary, chopped 3. 20ml fresh lavender, finely chopped 4. 1 pinch salt and pepper 5. 4 cloves garlic, quartered 6. 1.4kg lamb roast 7. 1 KNORR Beef Stock Pot (dissolved in boiling water) 8. 50 ml 9. olive oil 1. Pierce the roast with the tip of the blade of the knife, insert garlic cloves and season with salt and pepper. 2. In a pestle and mortar, grind the lavender, rosemary, honey, KNORR Beef Stock Pot and oil together. 3. Rub the infused oil over the roast, cover and refrigerate overnight.
4. Place lamb onto a roasting rack and roast in preheated oven at 200 C for 1 hour or until the lamb is medium rare. 5. For a longer roasting, reduce the heat to 160 C and roast for 3-4 hours until the meat is tender and falling off the bone. 6. Let the meat rest for 10 min before carving. 7. Serve with your favourite accompaniments. Powered by TCPDF (www.tcpdf.org)