WHAT'S FOR DINNER MEAL PLAN Week 41 2018 (Monday 8th October to Sunday 14th October) RECIPES THIS WEEK MONDAY 8TH Vegan Lasagne TUESDAY 9TH TASTY MOROCCAN CHICKEN STEW WEDNESDAY 10TH SAVOURY MINCE ON BUTTERED TOAST THURSDAY 11TH POTATO WAFFLES WITH POACHED EGGS FRIDAY 12TH SEARED TUNA WITH OYSTER MUSHROOMS AND FRENCH VINAIGRETTE SATURDAY 13TH Layered Ostrich and Potato Bake SUNDAY 14TH ASIAN-STYLE LAMB SHANKS WITH GARLIC & HERB MASH
Vegan Lasagne Monday 8th October COOK TIME PREP TIME SERVES 00:50:00 00:30:00 4 Best made in spring when the vegetables are young and tender this vegan lasagne combines fresh green asparagus spears with spinach and baby marrow complimented with a bechamel sauce made using almond milk. INGREDIENTS 1. 450g spinach leaves, chopped 2. 500g green asparagus 3. 3 small baby marrow 4. 1 small stick leek 5. 1 tomato 6. 25g soft margarine 7. 30g flour 8. 500ml almond milk 9. salt, pepper, ground nutmeg to taste, (optional) 10.1 tbsp vegetable oil 11.1 KNORR Naturally Tasty Lasagne Recipe Mix 12.9 lasagne sheets
METHOD 1. Preheat oven to 200 C. 2. Lightly peel the lower third of each asparagus spear and cut off the hard ends. 3. Cut the spears into pieces then blanch them in boiling water for 3 minutes and strain. 4. To make the bechamel sauce melt the margarine in a small pot then whisk in the flour and allow to lightly cook. 5. Whisk in the almond milk and cook until thickened then remove from the heat and season with salt, pepper and a pinch of nutmeg. 6. Heat oil in a pan and fry the baby marrows and leeks for 3 5 minutes then remove. 7. Add 400 ml water to the pan then stir in the contents of the sachet of KNORR Naturally Tasty Lasagne. 8. Stir in the spinach and cook for 1 minute. 9. Place some of the spinach sauce into the base of a baking dish and place three lasagne sheets on top. 10.Spread the remaining spinach sauce on top and add another 3 lasagne sheets. 11.Top with the asparagus, baby marrows and leeks and half of the bechamel sauce then top with tomato slices. 12.Finish off with the remaining three lasagne sheets and bake in the oven for 25 30 minutes covered for the first 15 minutes.
TASTY MOROCCAN CHICKEN STEW Tuesday 9th October COOK TIME PREP TIME SERVES 01:00:00 00:15:00 4 An easy chicken stew packed with the sunny flavours of North Africa. Our Moroccan Chicken recipe mix combines an authentic blend of spices with sustainably sourced, perfectly ripened tomatoes. - NDASH INGREDIENTS 1. 60ml olive oil 2. 1 chicken cut into 8 portions, or a bag of chicken pieces 3. 30ml Robertsons Chicken Spice 4. 1 onion, diced 5. 15ml crushed garlic 6. 1 red pepper, chopped 7. 15ml Robertsons Paprika 8. 2 fresh tomatoes, diced 9. 1 KNORR Naturally Tasty Moroccan Chicken Recipe Mix 10.125ml water METHOD 1. Heat the oil in a pot and add the chicken and Chicken Spice. Brown the chicken for 3 minutes. 2. Add the onion, garlic, red pepper and paprika, and cook for 3 minutes. 3. Stir in the tomato and cook for a further 3 minutes.
4. Add the contents of the sachet of KNORR Naturally Tasty Moroccan Chicken and mix well. Stir in the water. 5. Turn down the heat and cook for another 45 minutes, stirring occasionally. 6. Serve hot with rice or samp and a green salad.
SAVOURY MINCE ON BUTTERED TOAST Wednesday 10th October COOK TIME PREP TIME SERVES 00:35:00 00:10:00 4 This is no ordinary end of the month mince. It tastes delicious and leftovers can be frozen to use as a bolognaise sauce later on in the week. INGREDIENTS 1. 4-6 slices Buttered toast to serve 2. 30 ml oil 3. 1 Onions, finely chopped 4. 1 Green pepper, chopped 5. 500 g Beef mince 6. 1 sachet KNORR Savoury Mince Dry Cook-in-Sauce 7. 350ml water METHOD 1. Heat oil in a large frying pan on a medium heat. 2. Cook onion and green pepper, stirring for 3 minutes, until soft. 3. Increase heat to high and add beef. 4. Cook for 12 minutes, stirring to break up any lumps, until browned. 5. Add the water and the contents of the sachet of KNORR Savoury Mince Dry Cook-inSauce contents and bring to the boil. 6. Reduce to a simmer and cook for 20 mins.
7. Serve on hot buttered toast garnished with chopped parsley. 8. As an option, add a fried egg to top it.
POTATO WAFFLES WITH POACHED EGGS Thursday 11th October COOK TIME PREP TIME SERVES 00:08:00 00:05:00 2 Deliciously light, crisp, golden waffles topped with poached eggs and cream cheese. The perfect dish for breakfast, brunch or even a light dinner. - Zola Nene INGREDIENTS 1. 750ml mashed potatoes 2. 1 KNORR Creamy Garlic and Herb Potato Bake 3. 2 spring onions, chopped 4. 30ml chopped fresh parsley 5. 125g cream cheese 6. 4 poached eggs, to serve METHOD 1. In a bowl, combine the mashed potatoes, half the contents of the sachet of KNORR Garlic and Herb Potato Bake, spring onions and parsley, then mix well. 2. Divide the mixture into 4, then shape into balls. 3. Heat the waffle iron, then grease with a little vegetable oil. 4. Place the mash balls, one at a time, into the centre of the waffle machine, then close the lid and allow to cook for 8 minutes, or until crisp and golden. 5. Serve two potato waffles per portion, topped with a dollop of cream cheese and hot poached eggs.
SEARED TUNA WITH OYSTER MUSHROOMS AND FRENCH VINAIGRETTE Friday 12th October COOK TIME PREP TIME SERVES 00:10:00 00:15:00 4 Fresh tuna, oyster mushrooms, scorched yellow peppers and a splash of Knorr French Vinaigrette Salad Dressing, this is a salad bound to satisfy your taste buds. INGREDIENTS 1. 200g fresh tuna loin 2. sunflower oil, for rubbing 3. Robertsons Atlantic Sea Salt 4. Robertsons Black Pepper 5. 400g oyster mushrooms 6. 1 yellow pepper 7. 470g baby spinach leaves 8. 12 pickled baby yellow bell peppers 9. 120ml KNORR French Vinaigrette Salad Dressing 10.20g chives, chopped
METHOD 1. Rub the tuna loin with a splash of sunflower oil and season with salt and pepper. 2. Sear the tuna loin for about 20 seconds on each side in a hot pan. Set aside to cool. 3. Remove any hard pieces from the oyster mushroom stems. Gently fry the oyster mushrooms in some oil or butter until they look slightly crispy. Sprinkle with salt and pepper and set aside to cool. 4. Over an open flame or using a blowtorch, blister the pepper until scorched and slightly blackened Lightly remove some of the charred skin and slice the pepper into fine strips, allowing 3-4 per person. 5. In a bowl combine the spinach leaves (about 12 leaves per person), the oyster mushrooms, the sliced peppers and the pickled peppers. Dress with 30ml Knorr French Vinaigrette Salad Dressing per person, then divide the salad between four plates. 6. Carefully slice the tuna so that each plate gets 3-4 slices, lightly brush the eye of each tuna slice with some more Knorr French Vinaigrette Salad Dressing, add a small pinch of salt, and then arrange them over the salad. 7. Finish with a sprinkle of finely chopped chives.
Layered Ostrich and Potato Bake Saturday 13th October COOK TIME PREP TIME SERVES 00:55:00 00:20:00 4 Layers of thinly sliced potatoes with ostrich mince topped with grated cheddar cheese will surely have everyone asking for another portion! Not to mention that ostrich is a lighter alternative to beef or pork mince. INGREDIENTS 1. 15ml sunflower oil 2. 1 onion, finely chopped 3. 500g ostrich mince 4. 1 sachet KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 5. 1 tin (410 g) chopped & peeled tomatoes 6. 100ml water 7. 250ml low fat milk 8. 60ml cream 9. 6-8 large potatoes, peeled and boiled until soft 10.175ml cheddar cheese, grated METHOD 1. Preheat oven to 180 C. 2. Heat oil in a pan and fry the onion until soft. 3. Add the ostrich mince and fry until well browned. 4. Add the sachet of KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix, tin of chopped tomatoes, water, milk and cream.
5. Reduce the heat and allow to simmer for 15 minutes stirring occasionally. 6. In the meantime slice the potatoes. 7. Once the mince is cooked you can season it to taste then begin to assemble your bake using an ovenproof dish. 8. Start with a layer of mince in the bottom of the dish followed by a layer of sliced potatoes and continue building until all the mince and potatoes have been used then top with grated cheese. 9. Bake in the oven at 180 C for 30 minutes.
ASIAN-STYLE LAMB SHANKS WITH GARLIC & HERB MASH Sunday 14th October COOK TIME PREP TIME SERVES 01:20:00 00:30:00 4 A great dish for lazy Sundays: tender lamb shanks slow-cooked with zingy Asian flavours then served with gravy on a pile of creamy mash. - Lorna Moseko INGREDIENTS 1. 30ml olive oil 2. 6 lamb shanks 3. 8 tomatoes, chopped 4. 30ml garlic and chilli paste 5. 30ml teriyaki sauce 6. 30ml Worcestershire sauce 7. 1 KNORR Beef Stock Pot 8. 30ml chutney 9. 250ml water 10.salt and freshly ground black pepper 11.8 large potatoes 12.125ml cream 13.1 KNORR Creamy Garlic and Herb Potato Bake 14.1 clove garlic, crushed 15.a little milk, for the mash
16.a handful of chopped fresh coriander, to garnish 17.2 red chillies, chopped, to garnish METHOD 1. Heat the oil in a large pot and brown the lamb shanks on all sides to give them a good colour. 2. Place the shanks in a slow cooker and add the tomatoes, garlic & chilli paste, teriyaki sauce, Worcestershire sauce, beef stock, chutney and water. Season to taste with salt and pepper. 3. Cook the shanks on high for about two hours, or until very tender. 4. In the meantime, peel the potatoes and cut into medium-sized chunks. Cook in salted water until tender, drain, then return to the pot. 5. In a separate bowl, mix together the cream and the contents of the sachet of KNORR Creamy Garlic and Herb Potato Bake. 6. Mash the potatoes with a little milk, until smooth. (For an extra-smooth result, you can push the potatoes through a sieve to remove all lumps). Slowly pour the cream mixture into the pot and stir until thick and creamy. 7. If you d like a thick sauce, remove the shanks from the slow cooker and set aside. Tip the gravy into a pot and cook over a medium heat until reduced and thickened. 8. To serve, place a portion of mash on each plate and top with a lamb shank, then the gravy. Garnish with coriander and chopped red chillies. Powered by TCPDF (www.tcpdf.org)