WHAT'S FOR DINNER MEAL PLAN Week 21 2018 (Monday 21st May to Sunday 27th May) RECIPES THIS WEEK MONDAY 21ST Roasted Cauliflower Soup TUESDAY 22ND Potato Bake with Corn, Cheese and Garlic WEDNESDAY 23RD Gnocchi with Cheesy Mince Bolognaise THURSDAY 24TH Cheesy Haddock and Spinach Bake FRIDAY 25TH Ostrich Chilli SATURDAY 26TH Moroccan Chicken SUNDAY 27TH Hearty Beef Stew with Mushrooms and Mash
Roasted Cauliflower Soup Monday 21st May COOK TIME PREP TIME 00:55:00 Roasted Cauliflower Soup INGREDIENTS 1. 2 onions, peeled and quartered 2. 650g cauliflower, cut into florets (don t discard the stems) 3. 4 cloves of garlic, unpeeled 4. 45ml KNORR Creamy 1000 Island Salad Dressing 5. 15ml olive oil 6. pinch sugar 7. Salt and Pepper to season 8. 400ml tin of coconut milk 9. 500ml warm vegetable stock 10.Garnish: 11.2 cauliflower florets, broken into small pieces 12.Oil for frying 13.chives, chopped SERVES 4
METHOD 1. Preheat the oven to 180 degrees C 2. Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil 3. Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise 4. When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray 5. Squeeze the garlic out of their peels and add to the saucepan 6. Add the coconut milk and stock and bring to a boil 7. Reduce the heat and simmer for 5 minutes 8. Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick) 9. Taste, adjust the seasoning if needed and keep warm 10.Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown 11.Serve the soup with the fried florets and chopped chives
Potato Bake with Corn, Cheese and Garlic Tuesday 22nd May COOK TIME PREP TIME SERVES 01:05:00 00:05:00 6 Fried corn and chillies mixed with garlic and herb cubed potatoes make this dish an ideal meal accompaniment. INGREDIENTS 1. 1 tbsp stork margarine 2. 1 onion, finely sliced 3. 410g tin kernel corn or 375 ml fresh corn, whole and cooked 4. 1 chilli, finely chopped (optional, seeded) 5. 4 large potatoes, washed, peeled and cubed 6. 1 KNORR Creamy Garlic and Herb Potato Bake 7. 450ml milk 8. 250ml cheddar cheese, grated METHOD 1. Preheat oven to 180 C. 2. Heat Stork margarine in a frying pan and fry onion until it is soft. 3. Add corn and chilies and continue frying for another 2 min. 4. Arrange the cubed potatoes in a greased, ovenproof dish and spoon over the corn and chilli mixture. 5. Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.
6. Pour over the potatoes, sprinkle with grated cheese and bake for 1 hour until the potatoes are cooked and the cheese is golden brown. 7. Potato Bake with Corn, Cheese and Garlic 8. BETTER FOR YOU TIPS : For a delicious potato bake with an extra nutritious kick, add in a punnet of sliced, sauteed button mushrooms together with some chopped spinach
Gnocchi with Cheesy Mince Bolognaise Wednesday 23rd May COOK TIME PREP TIME SERVES 00:40:00 00:05:00 4 This tasty meal uses ready-made fresh gnocchi with a home-made cheesy sauce that the whole family will tuck into. INGREDIENTS 1. 15ml olive oil 2. 1 onion, finely chopped 3. 2 cloves garlic, crushed 4. 750g lean beef mince 5. 400ml cold water 6. 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 7. 500g packet fresh gnocchi 8. 150g cheddar cheese, grated METHOD 1. Preheat oven to 200 C. 2. Heat oil in a non-stick frying pan over a medium heat. 3. Add onion and garlic. 4. Cook for 5 minutes or until soft. 5. Increase heat to medium-high. 6. Add mince. 7. Cook for 5 minutes or until browned, stirring with a wooden spoon to break up mince.
8. Add water and stir in the sachet contents of KNORR Spaghetti Bolognaise Cook-in Sauce. 9. Bring to the boil. 10.Reduce heat to medium. 11.Simmer for 10 minutes or until sauce thickens. 12.Cook gnocchi in a saucepan of boiling, salted water for 3 minutes or until partially cooked. 13.Drain. 14.Spoon bolognaise into a lightly-greased, baking dish. 15.Top with gnocchi. 16.Sprinkle with cheese. 17.Bake for 15 to 20 minutes or until cheese is melted and the sauce is bubbling at the edges. 18.Sprinkle with fresh basil leaves and serve.
Cheesy Haddock and Spinach Bake Thursday 24th May COOK TIME PREP TIME SERVES 00:50:00 00:10:00 4 Make this balanced fish recipe during the week using haddock and spinach, topped with your favourite cheese. INGREDIENTS 1. 500ml milk 2. 1 sachet KNORR Chicken à la King Dry Cook-in-Sauce 3. 200ml cheese, grated 4. 400g haddock fillets 5. 300g spinach, cooked 6. 40ml fresh parsley, chopped 7. 4 potatoes or, Whole, steamed and boiled METHOD 1. Preheat oven at 180 C. 2. Mix the milk and contents of KNORR Chicken a'la King Dry Cook-in-Sauce sachet until smooth and heat in the microwave or stovetop until thickened. 3. Add 100 ml cheese to the sauce and stir until mixed through. 4. Place the haddock in a greased ovenproof dish and spread the fish fillets with cooked spinach. 5. Sprinkle with parsley, pour the creamy sauce over the fish and top with the remaining cheese. 6. Bake in the oven for 30-40 min and serve immediately with a jacket potato and a knob of Stork margarine seasoned with black pepper.
Ostrich Chilli Friday 25th May COOK TIME PREP TIME SERVES 00:30:00 00:10:00 4 This ostrich chilli recipe is a warming, satisfying blend of ostrich mince, red kidney beans, chilli and chopped tomatoes. The succulent flavours of the mince are brought out by Knorr Chicken Stock Pot, cumin, garlic and a hint of brown sugar. INGREDIENTS 1. 15ml olive oil 2. 1 onion, chopped 3. 1 clove garlic, crushed 4. 400g ostrich mince 5. 400g tin red kidney beans, drained 6. 500ml boiling water 7. 1 KNORR Chicken Stock Pot 8. 15ml Robertsons Cumin 9. 15ml cider vinegar 10.15ml brown sugar 11.400g tin tomatoes, chopped
METHOD 1. Heat the oil in a large frying pan. Add the onion and cook on medium heat for 4-5 minutes, until the onions start to soften. Add the garlic and cook for a further 3 minutes, until onion and garlic start to caramelize. 2. Add the ostrich mince and cook on medium heat for 5-7 minutes until the mince starts to brown, mix well, breaking the mince up with the back of a spoon. When the ostrich is browned, increase the heat and add the kidney beans, water, Knorr Chicken Stock Pot, cumin, cider vinegar, sugar and tomatoes. 3. Bring to the boil and then simmer for 8-10 minutes on medium heat until the liquid starts to thicken.
Moroccan Chicken Saturday 26th May COOK TIME PREP TIME SERVES 00:30:00 00:15:00 4 Want to enjoy a taste of Morocco, but don't know where to start? Our Moroccan Chicken recipe mix combines smoky paprika with sweet, tangy sultanas and sustainably sourced, perfectly ripened tomatoes INGREDIENTS 1. 1tbsp vegetable oil 2. 500g diced skinless chicken breast 3. 1 sachet KNORR Naturally Tasty Moroccan Chicken Recipe Mix 4. 300ml water 5. 400g can chopped tomatoes 6. 1 sliced courgette 7. 100g sultanas 8. 2tbsp sliced toasted almonds, (optional) 9. 300g couscous, cooked METHOD 1. In a frying pan heat the oil and fry the chicken until golden. 2. Blend the contents of the sachet with the water and add to the pan along with the tomatoes, courgette, and sultanas. 3. Bring to the boil stirring constantly, then reduce the heat, cover and simmer for 15 minutes or until chicken is thoroughly cooked. Meanwhile cook couscous according to pack instructions.
4. Sprinkle with the toasted almonds, if desired and serve with couscous.
Hearty Beef Stew with Mushrooms and Mash Sunday 27th May COOK TIME PREP TIME SERVES 00:35:00 00:10:00 4 Use red wine, button mushrooms and cubed beef to make this tasty stew ideal for a hearty family feast. INGREDIENTS 1. 150g pickling onions, peeled 2. 15ml oil 3. 3ml garlic, crushed 4. 500g lean beef, cubed 5. 100ml red wine (optional) 6. 1 red pepper, cut into strips 7. 150g button mushrooms, whole 8. 1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce 9. 400ml cold water 10.45ml fresh italian flatleaf parsley, chopped 11.350g potatoes, cubed and boiled 12.50ml milk 13.20g stork margarine
METHOD 1. In a large pot, brown onions in oil and add garlic and beef cubes. 2. Fry until the meat is browned then add the wine, red pepper and mushrooms and fry for 2 min. 3. Add 400 ml cold water to the pot and stir in the contents of the KNORR Hearty Beef Stew sachet. 4. Bring to the boil while stirring. 5. Simmer uncovered for 20 min, stirring occasionally and add parsley. 6. Prepare mashed potato by mixing potato, milk and Stork margarine together. 7. Serve stew with potato as a side dish. Powered by TCPDF (www.tcpdf.org)