WHAT'S FOR DINNER MEAL PLAN Week 28 2018 (Monday 9th July to Sunday 15th July) RECIPES THIS WEEK MONDAY 9TH Honey Roasted Root Vegetable Salad TUESDAY 10TH Herby Chicken Stew with Tomatoes and Mushrooms WEDNESDAY 11TH Spaghetti Bolognese THURSDAY 12TH Snoek Fishcakes FRIDAY 13TH Hot Bangers and Mash with Onion Gravy and Peas SATURDAY 14TH DUCK WITH PEAR, GORGONZOLA AND HONEY MUSTARD DRESSING SUNDAY 15TH Roast Chicken with Bacon, Herb and Nut Stuffing
Honey Roasted Root Vegetable Salad Monday 9th July COOK TIME PREP TIME SERVES 00:35:00 00:30:00 4 The secret to this roasted root vegetable recipe is the addition of the honey a little drizzle brings out all the delicious caramelized flavours of the veggies! INGREDIENTS 1. 1 red onion, peeled and quartered 2. 2 large sweet potatoes, peeled and cut into chunks 3. 2 large parsnips, peeled and sliced 4. 4 medium carrots, peeled and sliced 5. 1 KNORR Vegetable Stock Pot 6. 60ml honey 7. 30ml sunflower oil 8. Robertsons Freshly Ground Black Pepper 9. 30g rocket leaves, washed 10.2 rounds feta cheese, crumbled METHOD 1. Preheat oven to 200C 2. Place all the prepared vegetables and the KNORR Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper 3. Cover with tin foil and roast in the oven for 20 minutes 4. Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
5. Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese 6. Transfer to a serving dish and serve
Herby Chicken Stew with Tomatoes and Mushrooms Tuesday 10th July COOK TIME PREP TIME SERVES 00:40:00 00:15:00 6 Mushrooms and mixed herbs give this chicken stew added flavour. Serve during the week with brown rice. INGREDIENTS 1. tsp Robertsons Mixed Herbs 2. 1 sachet KNORR Chicken à la King Dry Cook-in-Sauce 3. 400ml water 4. 15ml tomato paste 5. 2 tomatoes, chopped 6. 250g button mushrooms, sliced 7. 1 clove garlic, crushed 8. 1 onion, chopped 9. 500g chicken pieces, skin removed 10.15ml oil METHOD 1. Heat oil in a frying pan and brown the chicken pieces. 2. Add onion, garlic and mushrooms and continue to fry for 3 minutes. 3. Add tomatoes, tomato paste, water and KNORR Chicken a'la King Dry Cook-inSauce.
4. Add mixed herbs and season (to taste). 5. Simmer for 30 minutes until the chicken is tender. 6. Serve with phutu or rice.
Spaghetti Bolognese Wednesday 11th July COOK TIME PREP TIME SERVES 00:30:00 00:10:00 4 Knorr Naturally Tasty Spaghetti Bolognese is a recipe mix full of natural ingredients, meaning you can enjoy this classic family favourite even on a weeknight. INGREDIENTS 1. 500g extra lean minced beef 2. 1 chopped onion 3. 100g sliced mushrooms 4. 1 sachet KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 5. 1 400g can chopped tomatoes METHOD 1. In a pan, fry the mince with the onion until browned. Add the mushrooms and fry for 1-2 minutes. 2. Stir in the contents of the sachet along with the tomatoes. Bring to the boil, stirring constantly. 3. Reduce heat, cover and simmer for 15 minutes, stirring occasionally. 4. Serve with the spaghetti and a sprinkle of Parmesan cheese.
Snoek Fishcakes Thursday 12th July COOK TIME PREP TIME SERVES 00:35:00 00:45:00 4 Prepare these fishcakes using lightly smoked snoek or even leftover snoek from the braai the flavour of this uniquely South African fish is unrivalled. INGREDIENTS 1. 600g lightly smoked snoek 2. sunflower oil 3. lemon juice 4. salt and pepper 5. 3 potatoes (350g), peeled, boiled and mashed 6. 1 sachet KNORR Naturally Tasty Tuna Napolitana 7. ½ bunch spring onions, chopped 8. 7.5ml lemon juice 9. 1 cup cake flour 10.2 eggs, lightly beaten 11.1 cup breadcrumbs 12.30ml sunflower oil for frying
METHOD 1. Preheat oven to 180 C. 2. Place snoek into an ovenproof tray, drizzle with a little oil and lemon juice and season with salt and freshly cracked black pepper. 3. Bake in the oven for 10-15 minutes or until cooked. 4. Once cooked carefully remove the bones and flake the flesh. 5. Mix the mashed potato, snoek flesh, contents of the sachet of Knorr Naturally Tasty Tuna Napolitana, spring onion and lemon juice. 6. Shape into fishcakes then dip into flour then egg then breadcrumbs. 7. Heat the oil in a pan and lightly fry the fishcakes until golden brown then transfer to an ovenproof tray and bake in the oven for 10 minutes at 180 C to heat through.
Hot Bangers and Mash with Onion Gravy and Peas Friday 13th July COOK TIME PREP TIME SERVES 00:40:00 00:05:00 4 Hot Bangers and Mash with Onion Gravy and Peas INGREDIENTS 1. For the Sausages and Onion Gravy: 2. 8 sausages 3. 2 onions, sliced 4. 10ml Robertsons Masterblends for Braai Spicy Shisanyama 5. 5ml english mustard 6. 900ml water 7. 1 KNORR Vegetable Stock Pot 8. 10ml margarine 9. 10ml flour 10.For the Mash: 11.1kg potatoes, peeled and chopped into equal sized cubes 12.50g margarine 13.100ml milk 14.To Serve: 15.300g frozen peas 16.10ml Robertsons Mint
METHOD 1. Place the sausages into a roasting tin. Cook for 10 minutes in a pre-heated oven at 200 C. Turn the sausages and cook for a further five minutes, or until they have browned. 2. Add the sliced onions to the tin. Mix the Robertsons Master Blend for Braais Spicy Shisanyama, mustard, water and Knorr Vegetable Stock Pot together and pour over the sausages and the onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through. 3. Mix the softened margarine and flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the stove top, add the flour and butter mix and whisk until combined. Stir over a medium-high heat for two - three minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for one - two minutes. 4. For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash. 5. Heat the margarine and milk until the margarine has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve. 6. Cook the peas with the mint in a saucepan of boiling water for two - three minutes, or steam them for one - two minutes. Drain thoroughly and set aside. 7. Serve the sausages, mash and peas with the onion gravy spooned over.
DUCK WITH PEAR, GORGONZOLA AND HONEY MUSTARD DRESSING Saturday 14th July COOK TIME PREP TIME SERVES 00:35:00 00:10:00 4 It s time for an elegant dinner delight! With tender duck breasts, glazed pecan nuts, soft pears and rich gorgonzola cheese, this salad surprise is perfect for tonight s dinner. INGREDIENTS 1. 2 duck breasts, skin on 2. Robertsons Atlantic Sea Salt 3. Robertsons Black Pepper 4. 150ml KNORR Creamy Honey & Mustard Salad Dressing 5. 30g sugar 6. 30ml water 7. 240g pecan nuts 8. 2 pears 9. 240g rocket leaves 10.120g gorgonzola cheese 11.2 ginger biscuits
METHOD 1. Heat the oven to 180 C. 2. Season the duck breasts skin with salt and pepper and gently fry over a medium heat until the skin is crispy. Transfer to a baking tray and roast in the oven at 180 C until pink inside, or done to your liking. 3. Five minutes after removing the duck breasts from the oven, brush with 7.5ml of Knorr Creamy Honey & Mustard Salad Dressing and set aside. 4. In a small saucepan combine the sugar and water, and simmer over a low heat until the syrup is clear. Tip the pecan nuts into the pan and carefully stir to combine. 5. Very carefully transfer the nuts to a baking sheet and bake in the oven at 180 C for 10 minutes, or until crisp. 6. Thinly slice the pears. In a bowl combine the rocket, nuts, pear slices and 30ml Knorr Creamy Honey & Mustard Salad Dressing. 7. Swipe a spoon of Knorr Creamy Honey & Mustard Salad Dressing onto your plates and arrange the bowl s contents on top. Add 30g of gorgonzola to each plate. 8. Slice each duck breast into 4 and add 2 slices to each plate. Crush the ginger biscuits and sprinkle over the salad to serve.
Roast Chicken with Bacon, Herb and Nut Stuffing Sunday 15th July COOK TIME PREP TIME SERVES 01:25:00 00:25:00 6 Try this recipe for a deliciously seasoned roast chicken that is juicy in the middle with a crispy golden skin! Serve with steamed vegetables. INGREDIENTS 1. 450g butternut, peeled and chopped 2. 6 small potatoes, peeled and cut in half 3. 1 egg 4. 25ml walnuts, lightly toasted 5. 1 clove garlic, crushed 6. 50g bacon, diced 7. 1 small onion, finely diced 8. 15ml Robertsons Sage 9. 250ml fresh breadcrumbs 10.1.3kg chicken, Whole and cleaned 11.3 carrots, peeled and chopped 12.1 KNORR Cook-In-Bag Spicy Roast Chicken 13.10ml sunflower oil
METHOD 1. No need to preheat oven. 2. Heat oil in a frying pan and fry bacon until crisp and golden. 3. Lower the heat and add onion and garlic and cook until soft. 4. Add sage, remove from heat and allow to cool. 5. Add the walnuts, breadcrumbs and egg, mix well then stuff into the cavity of the chicken. 6. Place chicken into the roasting bag with the potatoes, carrots and butternut and season with dry KNORR mixture. Close bag at end with blue tie supplied. 7. Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly. 8. Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced. 9. Bake at 180 C for 70 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven). 10.For a crispier skin, open the bag 15 minutes before the end of cooking. Powered by TCPDF (www.tcpdf.org)