WHAT'S FOR DINNER MEAL PLAN Week 36 2017 (Monday 4th September to Sunday 10th September) RECIPES THIS WEEK MONDAY 4TH Vegan Lasagne TUESDAY 5TH Pork Schnitzels with a Crunchy Pistachio Crust WEDNESDAY 6TH Welsh Rarebit THURSDAY 7TH Chicken and Rice FRIDAY 8TH Classic Spaghetti Bolognaise SATURDAY 9TH Lemon and Garlic Chicken Patties SUNDAY 10TH Roast shoulder of lamb with garlic and tomatoes
Vegan Lasagne Monday 4th September COOK TIME 00:50:00 PREP TIME 00:30:00 SERVES 4 Best made in spring when the vegetables are young and tender this vegan lasagne combines fresh green asparagus spears with spinach and baby marrow complimented with a bechamel sauce made using almond milk. INGREDIENTS 1. 450g spinach leaves, chopped 2. 500g green asparagus 3. 3 small baby marrow 4. 1 small stick leek 5. 1 tomato 6. 25g soft margarine 7. 30g flour 8. 500ml almond milk 9. salt, pepper, ground nutmeg to taste, (optional) 10. 1 tbsp vegetable oil 11. 1 KNORR Naturally Tasty Lasagne Recipe Mix 12. 9 lasagne sheets
METHOD 1. Preheat oven to 200 C. 2. Lightly peel the lower third of each asparagus spear and cut off the hard ends. 3. Cut the spears into pieces then blanch them in boiling water for 3 minutes and strain. 4. To make the bechamel sauce melt the margarine in a small pot then whisk in the flour and allow to lightly cook. 5. Whisk in the almond milk and cook until thickened then remove from the heat and season with salt, pepper and a pinch of nutmeg. 6. Heat oil in a pan and fry the baby marrows and leeks for 3 5 minutes then remove. Add 400 ml water to the pan then stir in the contents of the sachet of KNORR Naturally Tasty Lasagne Recipe Mix. 7. Stir in the spinach and cook for 1 minute. 8. Place some of the spinach sauce into the base of a baking dish and place three lasagne sheets on top. Spread the remaining spinach sauce on top and add.
Pork Schnitzels with a Crunchy Pistachio Crust Tuesday 5th September COOK TIME 00:15:00 PREP TIME 00:10:00 SERVES 4 For a flavour burst try this combination of pork and pistachio 1. 125ml plain flour 2. 2 eggs, beaten 3. 675ml breadcrumbs 4. 1 sachet KNORR Creamy Garlic Sauce 5. 5ml Robertsons Mixed Herbs 6. 150ml pistachio nuts, finely chopped 7. 30ml honey 8. 45ml dijon mustard 9. 8 pork fillet medallions 10. oil (for shallow frying) INGREDIENTS METHOD 1. Place flour on a plate, and eggs in a separate bowl. 2. In a separate plate combine the breadcrumbs, sachets contents of KNORR Creamy Garlic Sauce, Robertsons Mixed Herbs and pistachio nuts. 3. Flatten the pork fillets with a mallet or rolling pin.
4. Mix together honey and Dijon mustard and rub the pork fillets with honey and Dijon mustard. 5. Place pork fillet in flour, then egg and then breadcrumbs and repeat until all steaks are coated. 6. Shallow fry the flattened pork steaks on medium heat until cooked though and golden brown. 7. Delicious served with steamed broccoli and thick potato chips.
Welsh Rarebit Wednesday 6th September COOK TIME 00:25:00 PREP TIME 00:10:00 SERVES 4 Find out why people say that Welsh Rarebit is the world s best cheese on toast with this authentic, creamy and spicy recipe. It s easy to make, packed with taste, and makes for a great breakfast or brunch. For an extra kick, just add more chillies. 1. 1 red pepper 2. 1 red chilli 3. ½ tbsp olive oil 4. 15ml stork margarine 5. 2 red onions, finely sliced 6. 100ml balsamic vinegar 7. 150ml water 8. 1 KNORR Vegetable Stock Pot 9. 5ml maille dijon mustard 10. 15ml worcestershire sauce 11. 200g cheddar cheese 12. 4 large slices bread INGREDIENTS
1. Preheat the grill until medium hot. METHOD 2. Place the red chilli and red peppers on a baking tray, drizzle with olive oil and place under grill for 5-8 minutes until the skins start to blacken. Remove the tops from the peppers and chillies, cut and seed, removing skin, then finely chop. Set aside. 3. Melt the Stork Margarine in a large frying saucepan. Add the red onions and cook on low heat for 6-7 minutes until soft but not browned. Add balsamic vinegar and cook for a further minute. Set aside. 4. Bring water to boil in small saucepan. Add the Knorr Vegetable Stock Pot and stir well until dissolved. 5. Remove from the heat and add the Maille Dijon Mustard, Worcestershire sauce and three quarters of the cheese, stirring well until the cheese has completely melted. Set aside to cool. 6. Meanwhile, toast the slices of bread on either side until golden. Place them on a baking sheet and spoon the onions and chopped peppers over each slice, so they are completely covered. Add the cheese sauce mixture, sprinkle with the remaining cheese. 7. Place the rarebits under the hot grill until dark golden and bubbling.
Chicken and Rice Thursday 7th September COOK TIME 00:30:00 PREP TIME 00:05:00 SERVES 4 Not to be mistaken for the typical Paella Española, this easy recipe is in a league of its own. Don t forget your Knorr Chicken Stock pot! INGREDIENTS 1. 1 ltr water 2. 2 KNORR Chicken Stock Pot 3. 300g long grained rice 4. 1 tbsp vegetable oil 5. 1 small onion, chopped 6. 1 small red pepper, chopped into small cubes 7. 1 small green pepper, chopped into small cubes 8. 1 clove garlic, crushed 9. 1 small red chilli pepper, finely sliced 10. 1 tbsp Robertsons Paprika 11. 150ml extra water 12. 225g frozen peas and carrots 13. 400g fresh roast chicken, shredded 14. 60g pimientostuffed olives, roughly chopped (optional)
METHOD 1. Place the water and 1 Knorr Chicken Stock Pot in a saucepan and bring to the boil. Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on packaging. 2. Heat the oil in a wok and stir-fry the red pepper, green pepper, chilli pepper and crushed garlic for 2-3 minutes. Now add the paprika and stir-fry for 2 minutes. 3. Add the cooked rice, frozen peas and carrots plus olives (if using) and stir in gently. Add 150 ml water and 1 Knorr Chicken Stock Pot and bring the heat up until water is hot. 4. Add the shredded chicken and stir the chicken in with the rice. Reduce heat and simmer for until extra water is absorbed by rice. It s ok for the rice to get quite soft in this dish. 5. Serve once the extra water is absorbed and the chicken and vegetable are hot.
Classic Spaghetti Bolognaise Friday 8th September COOK TIME 00:45:00 PREP TIME 00:15:00 SERVES 4 After many years, people still enjoy a hearty bowl of spaghetti bolognaise - try this recipe to ensure that it remains a family favourite! 1. 15ml cooking oil 2. 1 onion, finely diced 3. 1 clove garlic, crushed 4. 400g beef mince 5. 5ml Robertsons Dried Mixed Herbs 6. 410g tin tomatoes, chopped 7. 1 large tomato, diced 8. 1 KNORR Beef Stock Pot 9. 300ml water 10. 15ml worcester sauce 11. 1 packet spaghetti, cooked and drained INGREDIENTS METHOD 1. Heat oil in a large pan and gently fry the onion for about 3-4 minutes until soft. 2. Add the garlic and mince and fry until well browned. 3. Stir in the mixed herbs, and tomatoes then add the KNORR Beef Stock Pot, water and Worcester sauce.
4. Bring to the boil then reduce the heat and allow to simmer for about 30 minutes, stirring occasionally. 5. Serve the bolognaise over the cooked spaghetti in bowls and top with grated cheese if desired.
Lemon and Garlic Chicken Patties Saturday 9th September COOK TIME 00:20:00 PREP TIME 00:30:00 SERVES 4 Make your own chicken patties using chicken mince and serve with sautéed spinach and creamy mashed potato! INGREDIENTS 1. 60ml fresh parsley, chopped 2. 60ml mayonnaise 3. 15ml sunflower oil 4. 1 onion, finely chopped 5. 2 cloves, crushed garlic 6. 800g chicken mince 7. 1 sachet KNORR Creamy Garlic and Herb Potato Bake 8. 1 egg, lightly beaten 9. 1 lemon, zest only 10. 180ml breadcrumbs 1. Preheat oven to 180 C. METHOD 2. Heat the oil in a pan and gently fry the onion and garlic until soft. 3. Remove from the heat and set aside to cool. 4. In a bowl mix together the chicken mince, contents of the sachet of KNORR Garlic & Herb Potato Bake, egg, mayonnaise, parsley, lemon zest and breadcrumbs until well combined.
5. Add the fried onion and garlic and mix well. 6. Form the mixture into medium sized patties and shallow fry in heated oil for about 4 minutes on each side, turning carefully. 7. Drain on paper towel then place into the oven and cook for 5 minutes to ensure they are cooked through. 8. Serve with sautéed spinach and creamy mashed potato.
Roast shoulder of lamb with garlic and tomatoes Sunday 10th September COOK TIME 02:00:00 PREP TIME 00:20:00 A delicious shoulder of lamb with baby onions, garlic, cherry tomatoes and fresh herbs! INGREDIENTS 1. 1.75kg shoulder of lamb 2. 1 KNORR Cook-in-Bag Garlic and Rosemary 3. 8 baby onions, peeled and halved 4. 2 cloves garlic, Whole, peeled and halved 5. a few sprigs fresh thyme, sage, parsley and rosemary 6. 1 punnet cherry tomatoes 7. 250ml water 8. 15ml cornflour, mixed with a little water 1. No need to preheat oven. METHOD 2. Carefully place the lamb shoulder into the roasting bag together with the baby onions, garlic and sprigs of herbs. 3. Season with dry Knorr mixture. 4. Close bag at end with blue tie supplied. 5. Very gently massage Knorr mixture into lamb on a stable surface. Ensure dry mixture is evenly spread.
Powered by TCPDF (www.tcpdf.org) 6. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spread 7. Bake at 180C for 100 minutes on the lowest shelf in the oven. Ensure grill is off at all times. Keep enough room for bag to expand (bag must not touch sides of the oven). 8. After 100 minutes carefully cut open the top of the bag and place the cherry tomatoes inside then allow to cook for a further 20 minutes to brown the lamb and roast the tomatoes. 9. Once cooked carefully remove the lamb from the roasting bag and set aside to rest. 10. Remove the tomatoes and garlic cloves from the roasting bag and set aside. 11. Pour the juices and herbs from the roasting bag into a saucepan together with the water and allow to simmer to create the gravy. 12. Once simmering mix the corn flour with some water to make a smooth paste then stir this into the gravy. 13. Allow to simmer for a further 5 minutes to thicken then pass the gravy through a sieve and pour into a gravy boat. 14. Place the lamb onto a platter and dress the lamb with the roasted tomatoes, garlic and baby onions and serve with the gravy.