WHAT'S FOR DINNER MEAL PLAN Week 06 2019 (Monday 4th February to Sunday 10th February) RECIPES THIS WEEK MONDAY 4TH Peri-Peri Corn on the cob with crunchy seeds TUESDAY 5TH Chilli Hot Dogs WEDNESDAY 6TH Veggie Fritters THURSDAY 7TH Chicken Liver Tagine FRIDAY 8TH Pesto and Roasted Tomato Alfredo SATURDAY 9TH Creamy Chicken and Chives SUNDAY 10TH LAMB CHOPS WITH HASSELBACK POTATOES AND A TOMATO PARMESAN SAUCE
Peri-Peri Corn on the cob with crunchy seeds Monday 4th February COOK TIME PREP TIME SERVES 00:15:00 00:10:00 6 Bring the fire to your next braai with this tasty Peri-Peri corn on the cob recipe. Brush the corn with Knorr s all new Peri-Peri Sauce and cook on a grill. Finish off the dish by sprinkling lightly toasted seeds over your perfectly grilled corn. INGREDIENTS 1. 6 large sweet corns 2. Knorr Peri-Peri Sauce 3. 250ml water 4. 50g seed mix (like sunflower, flax and sesame seeds), lightly toasted METHOD 1. Bring a large saucepan of water to the boil over high heat. Add corn and boil for about 7 minutes until cooked. Drain and set aside. 2. Pour the contents of the Knorr Peri-Peri sauce packet into a jug. 3. Fill up to the 250 ml mark with rapidly boiling water. Stir with a whisk for 1 minute (alternatively use a fork). Allow to cool. 4. Brush each corn with the Peri-Peri sauce and grill on a griddle pan or over the coals while basting. 5. Remove from the heat and sprinkle the seeds over the corn. Serve the corn with the extra Knorr Peri-Peri sauce.
Chilli Hot Dogs Tuesday 5th February COOK TIME PREP TIME SERVES 00:25:00 00:05:00 4 These super tasty hot dogs combine the great taste of hot dog sausages with the rich flavour of home-made beef chilli sauce to satisfy even the biggest of appetites. Top with some coriander and red chillies for that extra fresh burst of taste. INGREDIENTS 1. 15ml olive oil 2. 1 large onion, chopped 3. 2 cloves garlic, chopped 4. 5ml cumin seeds 5. 5ml Robertsons Spice for Mince 6. 3ml chilli powder 7. 3ml cumin 8. 200g beef, minced 9. 1 KNORR Beef Stock Pot 10.15ml tomato puree 11.227g tin tomatoes, chopped 12.5ml oregano, chopped 13.4 german sausages 14.4 hot dog buns
METHOD 1. Heat olive oil in large frying pan. Add onions and cook on medium heat until onions are soft but not brown. Add garlic, cumin seeds, Robertsons Spice for Mince, chilli powder and cumin and stir well for 2 minutes. Turn the heat up and add the minced beef. 2. Cook for 3-5 minutes until the mince is brown. Add the Knorr Beef Stock Pot, tomato puree, chopped tomatoes and oregano. Bring to the boil and then simmer gently for 5-10 minutes. 3. Meanwhile, cook the hot dog sausages as specified on the packaging. 4. Add the sausages to each bun and top with generous amounts of the chilli beef mince sauce.
Veggie Fritters Wednesday 6th February COOK TIME PREP TIME SERVES 00:20:00 00:15:00 4 Using corn, marrows and carrots, create these tasty vegetable fritters and for extra flavour serve with a home-made salsa. INGREDIENTS 1. 40g cheddar cheese, grated 2. 225ml flour, sifted 3. 1 KNORR Cheese and Peppercorn Sauce 4. 2 eggs 5. 125ml buttermilk 6. 30ml fresh parsley, finely chopped 7. 1 avocado, finely diced 8. red onion, finely chopped 9. 2 tomatoes, finely chopped 10.lime, juiced 11.1 small red pepper, diced 12.500ml frozen corn (thawed) 13.2 small carrots, peeled and grated 14.2 medium babymarrows, grated 15.45ml oil (for frying) 16.125ml parmesan cheese, grated
METHOD 1. Mix all the salsa ingredients together in a bowl. 2. Cover and refrigerate. 3. Preheat oven to 160 C. 4. Using your hands, squeeze out excess moisture from baby marrow. 5. Place in a large bowl. 6. Add carrot, corn, red pepper, parmesan and cheddar. 7. Mix until well combined. 8. Stir in flour and the packet contents of the KNORR Cheese & Peppercorn Sauce. 9. Whisk eggs, buttermilk and salt and pepper together in a jug. 10.Add to vegetable mixture and mix until well combined. 11.Heat half the oil in a large, non-stick frying pan over medium heat. 12.Use ¼ cup as a measuring guide for the fritters when pouring the mixture into the pan. 13.Cook for 4 minutes each side or until golden and firm Transfer to a wire rack and keep warm in oven while cooking remaining fritters. 14.Serve with salsa
Chicken Liver Tagine Thursday 7th February COOK TIME PREP TIME SERVES 00:30:00 00:20:00 4 Chicken livers like you have never tasted before prepared with the authentic flavours of North Africa. INGREDIENTS 1. 15ml sunflower oil 2. 500g chicken livers, cleaned and trimmed 3. 1 onion, finely diced 4. 3 carrots, peeled and sliced 5. 50g pitted dates, chopped 6. 1 sachet KNORR Naturally Tasty Beef Tagine Recipe Mix 7. 1 tin chopped tomatoes 8. 400ml water 9. fresh coriander leaves to garnish 10.1 tin chickpeas, sliced METHOD 1. Heat oil in a large pot and sauté the livers for about two minutes on each side they should still be a bit pink inside then remove from the pan and set aside. 2. Add a little extra oil to the pan if necessary and fry the onion until soft, golden and starting to caramelise. 3. Add the remaining ingredients except the fresh coriander and livers, stir well then bring to the boil.
4. Once boiling reduce the heat and allow to simmer for 10 minutes, stirring frequently (the dates can stick to the bottom of the pot easily). 5. Add the chicken livers and simmer for a further 5 minutes or until carrots are cooked. 6. Season to taste and garnish with fresh coriander and serve.
Pesto and Roasted Tomato Alfredo Friday 8th February COOK TIME PREP TIME SERVES 00:35:00 00:15:00 4 Unlock a world of flavour by adding basil pesto and tangy roasted tomatoes to a traditional pasta alfredo. Quick, easy and incredibly tasty the entire family will love this dish. INGREDIENTS 1. 150g tomatoes on the vine 2. 30ml olive oil 3. 125ml (1/2 cup) low fat milk 4. 375 ml hot water 5. 1 KNORR Alfredo Pasta and Sauce 6. 125ml (1/2 cup) basil pesto 7. A handful fresh basil 8. Grated parmesan to serve METHOD 1. Preheat the oven to 200?C. Place the tomatoes on a roasting tin and season with salt and drizzle with olive oil. 2. Roast for 15-20 minutes until they start to blister. Remove and set aside until needed. 3. In a medium size saucepan, bring water and milk to the boil. Add packet contents and stir continuously until boiling. Reduce heat and simmer uncovered for 8-10 minutes, stirring occasionally.
4. Remove from the heat, add the basil pesto and mix through. Leave the to stand on the hot plate for 2-3 minutes before serving. Sauce will thicken and pasta will soften upon standing. Top the pasta with the roasted tomatoes and fresh basil leaves. Grate a little Parmesan over just before serving.
Creamy Chicken and Chives Saturday 9th February COOK TIME PREP TIME SERVES 00:20:00 00:05:00 4 Add a new chicken recipe to your collection! The spring onions and chopped chives used in this recipe bring new flavours to an old classic. INGREDIENTS 1. 500g chicken cubes or strips 2. 15ml oil 3. 5 spring onions, chopped 4. 1 red pepper, chopped 5. 100g broccoli florets 6. 100g mushrooms, sliced 7. 1 sachet KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce 8. 200ml milk 9. 200ml water 10.50ml chives, chopped 11.250g noodles or brown rice METHOD 1. Brown chicken in hot oil in a frying pan and drain off excess oil. 2. Add spring onions, red pepper, broccoli and mushrooms and cook for 5 min. 3. Mix contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce with 200 ml cold milk and 200 ml cold water in a jug.
4. Pour over browned chicken and bring to the boil, stirring quite often. 5. Simmer for 5-10 min and add chives. 6. Serve with noodles or brown rice.
LAMB CHOPS WITH HASSELBACK POTATOES AND A TOMATO PARMESAN SAUCE Sunday 10th February COOK TIME PREP TIME SERVES 00:50:00 00:20:00 6 A meal guaranteed to impress: juicy lamb chops with crisp roast potatoes and a delicious tomato sauce enriched with Parmesan cheese. Add chargrilled corn cobs plus a leafy green salad, and dinner s on the table! Lorna Maseko INGREDIENTS 1. 6 medium potatoes, skin on 2. 50g butter, melted 3. salt and milled black pepper 4. 1 onion, finely chopped 5. 30ml olive oil 6. 1 Knorr Tomato Base Dry Cook-In Sauce 7. 400ml water 8. 15ml red wine vinegar 9. 5ml sugar 10.1 small red chilli, chopped 11.60g Parmesan cheese, grated 12.3 corn cobs, cut in half crossways 13.12 lamb chops
14.extra oil, for frying the chops 15.a handful of chopped fresh parsley 16.extra butter, for serving METHOD 1. Preheat the oven to 180 C. 2. Using a sharp knife, thinly slice the potatoes crossways, without going all the way through to the bottom. Place the potatoes on a baking sheet and brush them all over with melted butter. Season with salt and pepper, then bake at 180 C for 30-40 minutes, or until the skin is crispy and the potatoes are soft. Brush again with melted butter and place in the oven for a further 5 minutes. 3. Now make the tomato sauce. Heat the olive oil in a large pan and fry the onions over a medium heat until soft. In a separate bowl, place most of the contents of the sachet of KNORR Tomato Base Dry Cook-in-Sauce (reserve about 10ml of the powder for sprinkling on the corn later). Whisk in 400ml water and add the red wine vinegar, sugar and chopped chilli. Pour this mixture into the pan containing the onions and cook, stirring, over a medium heat, until the sauce has thickened. Add the grated Parmesan cheese and stir until the cheese has melted. Season to taste with salt and pepper. 4. Heat a griddle pan until it is very hot, add the corn cobs and cook them on all sides, until soft and slightly charred. 5. Season the lamb chops to taste. Heat a little oil in a separate pan and fry the chops over a high heat for about 3-4 minutes on each side, or until done to your liking. 6. Place the crispy potatoes into the pan with the tomato sauce and sprinkle with chopped parsley. Arrange the lamb chops and charred corn on a separate platter. Put a dollop of butter on each corn cob, then sprinkle them with the reserved of KNORR Tomato Base dry powder. Serve immediately, with a crisp green salad. Powered by TCPDF (www.tcpdf.org)