WHAT'S FOR DINNER MEAL PLAN Week 15 2018 (Monday 9th April to Sunday 15th April) RECIPES THIS WEEK MONDAY 9TH Mediterranean Couscous Salad TUESDAY 10TH Atchar Beef Burgers WEDNESDAY 11TH Potato-Topped Pork, Apple and Ginger Casserole THURSDAY 12TH Vegetable and Bean Curry with Basmati Rice FRIDAY 13TH Cheesy tuna souffle SATURDAY 14TH French-Style Chicken Stew SUNDAY 15TH Bushveld Sirloin of Beef with Amarula Cream Sauce
Mediterranean Couscous Salad Monday 9th April COOK TIME 00:30:00 PREP TIME 00:10:00 SERVES 3 With ingredients such as baby marrow, red and yellow pepper and tomatoes it is so easy to create this naturally tasty vegan couscous salad INGREDIENTS 1. 200g baby marrow, chopped 2. 1 yellow pepper, cubed 3. 1 red pepper, cubed 4. 1 tomato, cubed 5. 1 spring onion, finely sliced 6. 45ml olive oil 7. 1 KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 8. 200g couscous METHOD 1. Heat olive oil in a pan and fry the vegetables for about 3 minutes. 2. Add 300 ml cold water and stir in the contents of the sachet of Knorr Naturally Tasty Spaghetti Bolognese and bring to the boil. 3. Add vegetables and sauce over the couscous and stir. 4. Cover and leave to stand for 10 minutes and serve lukewarm
Atchar Beef Burgers Tuesday 10th April COOK TIME 00:20:00 PREP TIME 00:25:00 SERVES 4 Nothing beats a homemade beef burger patty! Now you can add an Mzansi twist to it by topping it with caramelised onions and mango atchar. INGREDIENTS 1. 1 onion, grated 2. 500g extra lean beef mince 3. 1 egg, lightly beaten 4. 1 sachet KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 5. 4-6 hamburger buns 6. lettuce 7. 1 large tomato, sliced 8. 30g cheddar cheese, sliced 9. 1 bottle grated mango atchar 10. For the caramelised onions: 11. 15ml sunflower oil 12. 15ml margarine 13. 2 onions, sliced
1. Preheat oven to grill function. METHOD 2. Mix the onion, beef mince, egg and contents of the sachet of KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix. 3. Shape into 4 6 patties then place into an ovenproof tray and chill in the fridge for 15 minutes. 4. Grill in the oven for 5-6 minutes on each side or until done to your liking. Top with cheddar cheese and return to the oven to melt. 5. To prepare the caramelised onions heat the oil and margarine in the pan on a low heat then add the onions. 6. Allow to cook slowly for about 15 minutes stirring occasionally until they are soft, glistening and caramelised being careful to ensure they do not catch to the bottom of the pan. 7. To serve your burger top the hamburger bun with lettuce then sliced tomato, hamburger patty, caramelised onion and mango atchar.
Potato-Topped Pork, Apple and Ginger Casserole Wednesday 11th April COOK TIME 01:30:00 PREP TIME 00:35:00 SERVES 4 Pork and ginger complement each other perfectly and the addition of the apples gives this dish a delicious fruity taste! INGREDIENTS 1. 15ml sunflower oil 2. 1 onion, sliced 3. 250g bacon rashers, chopped 4. 5cm fresh ginger, peeled and crushed 5. 5ml Robertsons Cinnamon 6. 5ml Robertsons Rosemary 7. 600ml apple juice 8. 1 sachet KNORR Country Hot Pot Dry Cook-In-Sauce 9. 6 boneless pork steaks 10. 4 large potatoes, peeled and thinly sliced 11. 3 pink apples, sliced into wedges (no need to peel) 12. 30ml margarine
1. Preheat oven to 180 C. METHOD 2. Heat oil in a pan and fry the onion and bacon until soft. 3. Add the ginger, cinnamon and rosemary and fry for 1 minute, stirring continuously. 4. Add a little water to the pan to deglaze if necessary then remove the pan from the heat. 5. In a separate saucepan bring the apple juice to the boil then reduce the heat and whisk in the contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and allow to simmer until thick then remove from the heat. 6. Using an ovenproof casserole dish start to prepare the layers beginning with the bacon and onion mix, top his layer with 3 pork steaks followed by apples and then sliced potato. 7. Repeat the layers ending with potato then pour the sauce over. 8. Dot the top layer of potato with a few small knobs of margarine then cover with tin foil and place in a preheated oven for about 90 minutes or until the steaks are tender and the potatoes are cooked through. 9. Serve with rice and freshly steamed vegetables.
Vegetable and Bean Curry with Basmati Rice Thursday 12th April 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 6. 200g butternut chunks 7. 50g carrots, cut into chunks 8. 300g new potatoes, halved 9. 400ml water 10. 1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce 11. 200g baby marrows, cut into chunks 12. 200g canned red kidney beans, drained 13. 200g canned butterbeans, drained 14. bunch fresh coriander 15. 300g basmati rice in unsalted water, cooked
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.
Cheesy tuna souffle Friday 13th April COOK TIME 00:15:00 PREP TIME 00:20:00 This soufflé recipe is just so easy - and is sure to tantalise the taste buds. Don t forget your KNORR Classic White Sauce! 1. 100g cheddar cheese, grated 2. 2 tins tuna in brine, drained 3. 5 large eggs, separated 4. 1 sachet KNORR Classic White Sauce 5. 300ml milk 6. 30ml parmesan cheese, finely grated 7. margarine (for greasing) INGREDIENTS 1. Preheat oven to 190 C. METHOD 2. Using a pastry brush paint the inside of 6 soufflé ramekins with softened margarine. 3. Add a little grated Parmesan cheese into each ramekin and swirl the cheese around so as to coat each ramekin with Parmesan, shake out any excess. 4. In the meantime place the milk into a measuring jug and heat in the microwave for two minutes. 5. Remove from microwave and whisk in the contents of the sachet of KNORR Classic White Sauce until smooth. 6. Pour the prepared white sauce into a mixing bowl and add the egg yolks, tuna and cheddar cheese mix well to combine.
7. Place the egg whites into clean grease free mixing bowl and whisk until stiff peaks form. 8. Stir one third of the egg whites into the tuna mixture then carefully fold in the remaining egg whites. 9. Spoon the mixture into the prepared soufflé ramekins and bake for 15-20 minutes until risen and golden brown on top. 10. Serve immediately with a fresh garden salad.
French-Style Chicken Stew Saturday 14th April COOK TIME 00:45:00 PREP TIME 00:15:00 SERVES 6 A fabulous French stew that combines chicken with white wine, tomatoes and basil! 1. 45ml cooking oil 2. 1kg chicken pieces 3. 1 onion, chopped 4. 1 red pepper, chopped 5. 500ml water 6. 125ml white wine (optional) 7. 1 tin tomatoes, chopped (410 g) 8. 125ml black olives, pitted 9. 10ml Robertsons Sweet Basil 10. 60ml KNORR Minestrone Soup INGREDIENTS METHOD 1. In a large pot, heat oil and fry chicken until lightly browned. Remove and set aside. 2. Add onion and red pepper, and cook until soft. 3. Return chicken pieces to pot, and add water, wine if using, tomatoes, black olives and Robertsons Sweet Basil. 4. Simmer for 25 minutes.
5. Mix the KNORR Minestrone Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken. 6. Serve with rice. 7. BETTER FOR YOU TIPS: To increase the vegetable content of this dish add in some sliced baby marrows. You can also remove the skin from the chicken pieces for a lower fat meal
Bushveld Sirloin of Beef with Amarula Cream Sauce Sunday 15th April COOK TIME 00:25:00 PREP TIME 00:15:00 SERVES 4 If you re bored of the same old beef recipes, you need to try this delicious sirloin steak recipe with a sensational Amarula Cream sauce. INGREDIENTS 1. 60ml Robertsons Freshly Ground Black Pepper 2. 2ml Robertsons Atlantic Sea Salt (to season) 3. 45ml olive oil 4. 1.2kg beef sirloin roast 5. 250ml cream 6. 150ml milk 7. 30ml honey 8. 30ml dijon mustard 9. 1 KNORR Vegetable Stock Pot 10. 25ml amarula liqueur 11. robersons salt and pepper (to taste)
Powered by TCPDF (www.tcpdf.org) METHOD 1. In a bowl mix the Robertsons Freshly ground Black Pepper, a little salt and the olive oil together. 2. Rub all over the meat. 3. Roast the meat whole in the centre of a preheated 200 C oven for about 25 minutes for medium-rare. 4. Remove from heat and allow to rest. 5. The roast will continue cooking a little while resting, so don't be tempted to put it back in the oven. 6. Place the cream, milk and honey, mustard and KNORR Vegetable Stock Pot in a saucepan. 7. Heat gently until sauce starts to thicken. 8. Stir in the Amarula liqueur. 9. Season (to taste) with Robertsons Atlantic Sea Salt 10. Robertsons Freshly ground Black Pepper. 11. Serve with the sliced fillet.