WHAT'S FOR DINNER MEAL PLAN Week 29 2018 (Monday 16th July to Sunday 22nd July) RECIPES THIS WEEK MONDAY 16TH Tomato Pilau TUESDAY 17TH Smoky Mince and Mac WEDNESDAY 18TH Tuna Napolitana THURSDAY 19TH Mealie and Bean Soup FRIDAY 20TH Chicken Curry SATURDAY 21ST Pan-Fried Calves Liver With Balsamic Onions SUNDAY 22ND Asian-Style Pork
Tomato Pilau Monday 16th July COOK TIME PREP TIME SERVES 00:35:00 00:10:00 4 Tomato Pilau INGREDIENTS 1. 2 leeks, trimmed and sliced 2. 10ml Robertsons Garlic Flakes, soaked in 30 ml boiling water and drained 3. 10ml olive oil 4. 5ml Robertsons Cinnamon 5. 5ml Robertsons Coriander 6. 2 green peppers, diced 7. 180g basmati rice 8. 15ml tomato puree 9. 450g tomatoes, peeled and chopped 10.1 KNORR Vegetable Stock Pot 11.300ml water 12.Robertsons Freshly Ground Black Pepper 13.watercress, to garnish
METHOD 1. Sauté the leeks and garlic in olive oil for 3 minutes. 2. Add the spices and fry for a further 2 minutes. 3. Add the peppers and rice and cook for 3 minutes. 4. Mix the tomato puree with 2 tablespoons water and add to the pan. 5. Add the tomatoes, stock pot and water to the pan, and simmer, covered for 25 minutes, stirring occasionally, adding water if needed. 6. To serve season with Robertsons Freshly Ground Black Pepper and garnish with fresh watercress.
Smoky Mince and Mac Tuesday 17th July COOK TIME PREP TIME SERVES 00:25:00 00:10:00 4 With hints of fresh farm ham, this delicious and creamy macaroni sets itself apart from the rest. INGREDIENTS 1. 200g durum wheat macaroni 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced 5. 10ml Robertsons Paprika 6. 400g extra lean beef mince 7. 2 sachets tomato paste (100g) 8. 1 KNORR Beef Stock Cube 9. 500ml milk 10.1 sachet KNORR Smoked Ham and Cheese Flavour Pasta Sauce 11.1 cup cheddar cheese, grated METHOD 1. Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the pasta until al dente (cooked but still firm to the bite) then drain and set aside 2. Heat oil in a large pot or deep pan and fry the garlic, onion and paprika until soft 3. Add the mince and beef stock cube fry until well browned then stir in the tomato paste and cook for 30 seconds
4. Add the milk and stir in the contents of the sachet of KNORR Smoked Ham and Cheese Flavour Pasta Sauce 5. Allow to simmer on a low heat for 10 minutes stirring occasionally 6. Combine the sauce with the cooked macaroni, transfer to a serving dish and top with cheddar cheese then serve immediately
Tuna Napolitana Wednesday 18th July COOK TIME PREP TIME SERVES 00:20:00 00:05:00 4 Tuna Napolitana INGREDIENTS 1. 1 sachet KNORR Naturally Tasty Tuna Napolitana 2. 200ml water 3. 400g chopped tomatoes 4. 3tbsp tomato puree 5. 2 120g can flaked tuna 6. 275g cooked pasta shapes METHOD 1. Blend the contents of the sachet with the water, chopped tomatoes and tomato puree in a saucepan. 2. Bring to the boil, stirring constantly. 3. Add the tuna and heat through. Then add the cooked pasta and heat thoroughly. 4. Delicious with a mixed salad and a sprinkle of Parmesan cheese.
Mealie and Bean Soup Thursday 19th July COOK TIME PREP TIME SERVES 02:15:00 00:10:00 4 Mealie and Bean Soup INGREDIENTS 1. 1 cup dry mealie kernels 2. 1 cup sugar beans 3. 6 cups water 4. 1 tbsp cooking oil 5. 1 onion, finely chopped 6. 6 rashers bacon, diced 7. 1 tsp Robertsons Garlic Flakes 8. 1 tbsp rajah mild & spicy curry powder 9. 1 Knorrox Chicken Stock Cube 10.1 tbsp KNORR Brown Onion Soup METHOD 1. Place the mealie kernels and sugar beans in a bowl of fresh water to soak overnight 2. Drain the beans after soaking overnight and place in a large pot with 4 cups of the water and allow to simmer until soft 3. In a pot, fry the onion in oil until soft then add the bacon and fry until crispy 4. Add the Rajah Mild & Spicy Curry Powder and Robertsons Garlic Flakes and fry for 1 minute, stirring continuously
5. Add the boiled mealies and sugar beans with the water, Knorrox Chicken Stock Cube and simmer until cooked 6. Just before the dish is done, mix the Knorr Brown Onion Soup with 2 tablespoons of water to make a smooth paste, then add it to the soup and allow to simmer for 2 minutes, stirring continuously until thickened 7. BETTER FOR YOU TIPS : For a more traditional take on this recipe leave out the bacon - this will also give you a lower fat dish
Chicken Curry Friday 20th July COOK TIME PREP TIME SERVES 00:25:00 00:10:00 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. INGREDIENTS 1. 30ml stork margarine 2. 1 onion, finely chopped 3. 6 cloves garlic, crushed 4. 2cm fresh ginger, finely chopped 5. 1 KNORR Chicken Stock Pot 6. 1.5 tbsp rajah medium curry powder 7. 2 curry leaves 8. 600g chicken breast or thighs, cut into medium pieces 9. 400ml coconut milk 10.2 KNORR Chicken Stock Pot 11.3cm fresh ginger, peeled and finely sliced (for frying) 12.vegetable oil (for frying)
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.
Pan-Fried Calves Liver With Balsamic Onions Saturday 21st July COOK TIME PREP TIME SERVES 00:25:00 00:05:00 4 The secret to delicious pan-fried calves liver is not to over-cook it simply allow it to colour on both sides then remove it from the pan and serve it with sweet balsamic onions! INGREDIENTS 1. 45ml margarine 2. 1 onion, sliced 3. 15ml brown sugar 4. 20ml balsamic vinegar 5. 4 125g slices calves' liver 6. Robertsons Thyme 7. 2 cloves garlic, sliced 8. 1 KNORR Beef Stock Pot METHOD 1. Melt 30 ml margarine in a non-stick heavy based frying pan 2. Add the onions to the frying pan and cook until soft then add the sugar and balsamic vinegar and cook for a further 5 10 minutes to caramelise then set aside 3. Melt the remaining margarine in the pan, when it starts to brown add the liver to the pan, sprinkle generously with thyme, top with sliced garlic and add the KNORR Beef Stock Pot to the pan and allow it to melt
4. Allow to colour quickly on one side then turn the liver over and cook on the other side and remove from the pan 5. Serve the liver topped with the caramelised onions and serve with creamy mashed potatoes
Asian-Style Pork Sunday 22nd July COOK TIME PREP TIME SERVES 01:00:00 00:20:00 6 This dish only takes 20 minutes to prepare, requires only an hour to cook, and results in a sweet, salty pork dish. INGREDIENTS 1. 15ml honey 2. 2 cloves garlic, minced 3. 15ml freshly ginger, grated 4. 15ml dark soy sauce 5. 125ml smooth peanut butter 6. 410g tin tomatoes, chopped and peeled 7. 1.5kg pork loin, boneless, rind off, rolled 8. 1.25ml sesame oil 9. 1 KNORR Cook-In-Bag BBQ Flavour 10.60ml cashew nuts, toasted 11.3 spring onions, sliced 12.3 cup rice, cooked
METHOD 1. No need to preheat oven. 2. Place pork into the roasting bag. 3. In a bowl, mix together the seasoning mix, tinned tomatoes, peanut butter, soy sauce, sesame oil, ginger, garlic and honey until combined. 4. Spoon the sauce into the roasting bag and rub into pork. Close bag using blue tie supplied. 5. Place bag sideways in a cool oven dish. 6. Bake at 180 C for 60 minutes or until cooked, on the lowest shelf in the oven. Ensure the grill is off at ALL times. Keep enough room for the bag to expand (Bag must not touch sides of the oven). 7. Remove from oven and allow to rest in bag for 10 minutes before serving. 8. Spoon cooked rice onto a serving platter. Remove pork from bag, slice, then arrange on top of rice. Pour the bag juices over pork. Sprinkle with toasted cashew nuts and spring onions. Powered by TCPDF (www.tcpdf.org)