WHAT'S FOR DINNER MEAL PLAN Week 52 2018 (Monday 24th December to Sunday 30th December) RECIPES THIS WEEK MONDAY 24TH Glazed red wine and cinnamon gammon TUESDAY 25TH Citrus and herb roasted turkey WEDNESDAY 26TH Festive seafood paella THURSDAY 27TH Cheese-Flavoured Mealies Braaied in Their Husks FRIDAY 28TH Roasted butternut, baby corn and avo salad SATURDAY 29TH Spicy Boerewors and Cabbage Pasta SUNDAY 30TH LEMON GARLIC PRAWNS ON THE BRAAI
Glazed red wine and cinnamon gammon Monday 24th December 03:10:00 00:25:00 This aromatic cinnamon and red wine infused gammon is delicious served hot or cold, if you buy a pre-boiled gammon it will be even easier to prepare! 1. For boiling the gammon : 2. 3.5kg boneless gammon roast 3. 2 onions, peeled and quartered 4. 2 carrots, unpeeled and sliced 5. 2 stalks celery, chopped 6. 4 Robertsons Bay Leaves 7. 12 Robertsons Whole Black Peppercorns 8. 12 Robertsons Whole Cloves 9. For the Glaze: 10.15ml dijon mustard 11.30ml flora gold margarine 12.125ml honey 13.125ml firmly packed brown sugar 14.250ml red wine 15.1 KNORR Chicken Stock Pot 16.1 Robertsons Whole Cinnamon Stick 17.5ml Robertsons Ginger 18.5ml Robertsons Mixed Spice
19.30 Robertsons Whole Cloves 20.125ml water 1. Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves 2. Cover with cold water then bring to the boil 3. Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through 4. Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything) 5. Preheat oven to 200C 6. In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the KNORR Chicken Stock Pot about 8-10 minutes 7. To prepare the gammon for roasting peel back and remove the rind from the gammon 8. Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray 9. Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered 10. Baste with the remaining glaze and roast for a further 10 minutes 11.Remove from the oven, allow to rest for a few minutes then slice and serve 12.Tip use the juices in the roasting tray to make a delicious sauce or gravy!
Citrus and herb roasted turkey Tuesday 25th December SERVES 02:45:00 00:15:00 10 An aromatic roast turkey made with zesty citrus and fresh herbs your guests will give you rave reviews and are sure to have seconds! 1. 1 orange, halved 2. 1 KNORR Chicken Stock Pot 3. 60ml fresh herbs, chopped (fresh thyme leaves, sage, parsley and/or rosemary) 4. 30ml olive oil 5. 2.5ml Robertsons Freshly Ground Black Pepper 6. 5kg turkey, giblets and neck removed (keep aside to use if making) 7. 2 medium onions, peeled and quartered 1. Preheat oven to 200 C. 2. Squeeze juice from ½ of the orange and set aside. 3. Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper. 4. Rub the mixture under and over turkey skin. 5. Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack. 6. Roast the turkey for 45 minutes then decrease the temperature to 180 C and roast for another 1 hour.
7. Baste the turkey often during roasting and turn the pan around in the oven. 8. Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70 C, about 1 hour. 9. Remove turkey from the roasting pan and keep warm until serving.
Festive seafood paella Wednesday 26th December SERVES 00:50:00 00:20:00 12 A truly spectacular dish originating from Spain, combines well known and easy-to-find seafood in a spicy and heart-warming rice dish. 1. 60ml olive oil 2. 1 onion, finely chopped 3. 15ml garlic, crushed 4. 2 pinches saffron (optional) 5. 3 KNORR Chicken Stock Pot 6. 3 red peppers, finely diced 7. 20ml Robertsons Spice for Fish 8. 5ml Robertsons Turmeric 9. 1 400g tin tomatoes, chopped 10.5ml brown sugar 11.1.75 lt water 12.1kg assorted seafood, sliced (calamari hake, mussels and prawns) 13.250ml frozen green peas 14.60ml fresh parsley, chopped 15.lemon wedges to serve 16.4 cups of white rice
1. Heat olive oil in a very large, deep pot then add the onion and garlic and sauté for 1 minute 2. Add the saffron, KNORR Chicken Stock pot, red pepper, Spice for Fish and turmeric and allow to cook to release the flavour and aroma, stirring continuously 3. Add the tinned tomatoes, sugar and white rice and stir to combine then add the water and stir through 4. Bring to the boil then reduce the heat and allow to simmer on a low heat with the lid on for 10 minutes 5. Add the seafood and allow to simmer for 10 minutes stirring occasionally with the lid on 6. Stir in the frozen green peas and allow to simmer for a further 10 minutes stirring occasionally 7. Season (to taste) then stir through the parsley before serving 8. BETTER FOR YOU TIPS: For increased fibre and nutrition replace the white rice with brown rice just remember to parboil it slightly beforehand
Cheese-Flavoured Mealies Braaied in Their Husks Thursday 27th December SERVES 00:30:00 00:40:00 4 These cheese-flavoured corn on the cobs are a treat for family and friends, and taste delicious when cooked on an open braai. 1. 4 ears corn with husks still attached 2. 115g stork margarine, softened 3. 1 KNORR Three Cheese Sauce 4. 5 olives, pitted and chopped 5. 3 piquant peppers, chopped 6. 2 sprigs rosemary, chopped 1. Soak the corn whole in plenty of water for 30 min. 2. Remove and shake to get rid of excess water, gently peel back husks without tearing the cob, then remove and discard the silk. 3. Mix the Stork margarine with the KNORR sachet contents, olives, piquant peppers and rosemary, smear all over the cobs then tie the husks with cotton thread at the top to secure. 4. Braai or bake the corn for 20-30 min until tender.
Roasted butternut, baby corn and avo salad Friday 28th December SERVES 00:30:00 00:20:00 4 The combination of butternut and avo in this salad add a delicious sweet creaminess to the crunchy corn! Add a sprinkle of toasted pumpkin seeds for extra crunch and flavour 1. 500g butternut, peeled and cubed 2. olive oil 3. 1 ripe avocado, cubed 4. 1 punnet baby corn, sliced in half lengthways 5. 100g mixed baby leaves 6. 60ml KNORR Creamy Sweet Chilli Salad Dressing 1. Preheat oven to 200C 2. Place cubed butternut into a roasting tray and drizzle with olive oil then lightly season 3. Cover with tin foil then roast in the oven for 30-40 minutes or until tender and slightly charred. Mix frequently with a spoon during roasting 4. Remove butternut from the oven once roasted and allow to cool 5. Mix together the roasted butternut, cubed avocado, baby corn and baby leaves
6. Drizzle with KNORR Creamy Sweet Chilli Salad Dressing then transfer to a serving bowl and serve immediately
Spicy Boerewors and Cabbage Pasta Saturday 29th December SERVES 00:40:00 00:25:00 4 This recipe is the epitome of thinking out-of-the-box. Who knew that boerewors with cabbage could be paired? Not only are they a perfect match but delicious too. 1. 200g durum wheat macaroni 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced 5. 2.5ml Robertsons Crushed Chillies (optional) 6. 500g boerewors, sliced (casing intact) 7. ¼ small head cabbage, shredded 8. 2 tomatoes, diced 9. 450ml water 10.1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 11.15ml fresh parsley, chopped
1. Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but firm to the bite) then drain and set aside 2. Heat oil in a large pot or deep pan and fry the garlic and onion until soft 3. Add the chillies and fry for 1 minute to release the flavor and aroma 4. Add the sliced boerewors and fry until well browned on all sides 5. Add the shredded cabbage and tomatoes and allow to sauté for 5 minutes 6. Add the water and stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 7. Allow to simmer for 20 minutes on a low heat stirring occasionally, or until the cabbage is cooked 8. Combine the sauce with the cooked macaroni and transfer to a serving dish, top with chopped parsley and serve immediately 9. BETTER FOR YOU TIPS : For a low carb option serve this dish with "zoodles" (baby marrow / zucchini ribbons) instead of macaroni
LEMON GARLIC PRAWNS ON THE BRAAI Sunday 30th December SERVES 00:08:00 00:25:00 6 A quick and easy decadent snack or dinner party starter, perfect in a salad or on its own, it s bound to be a succulent crowd pleaser. 1. 1kg prawns, deveined with shell and head intact 2. 250ml KNORR Creamy Garlic and Herb Salad Dressing 3. 3 lemons, halved 4. 15 ml fresh parsley, chopped 5. Robertsons Paprika 1. In a bowl mix together the KNORR Creamy Garlic & Herb Salad Dressing, juice of two lemons, parsley and a sprinkling of Robertsons Paprika. 2. Pour the sauce over the prawns then season with salt and black pepper and leave to marinate in the fridge. 3. Grill the prawns over hot coals turning over occasionally until the prawns turn pink (this indicates that they are cooked through). 4. Remember to continue basting the prawns with the remaining marinade and squeeze the juice of the remaining lemon over the prawns as they are cooking Powered by TCPDF (www.tcpdf.org)