Porter House Steak with a Chuncky Ranch Topping

 

 

Make your own ranch sauce to serve with grilled steak using cheese, onions, peppers and herbs. This great tasting mix can also be used to stuff jacket potatoes.


Ingredients

200 gram Good quality cream cheese
¼ Red onion
¼ Red pepper
60 millilitre KNORR Ranch Salad Dressing
20 millilitre Chopped fresh herbs
Pepper
4 Porterhouse steaks


Instructions

Place all ingredients in a food processor (except the steak) and process until thick and creamy.
Lightly brush the steaks with oil and grill until medium rare.
Serve steak with a dollop of chunky ranch cream cheese mix.
Serve with crispy potato chips and steamed green beans.

Baked Ravioli

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Add colour and flavour to your broccoli and ravioli dish with a dollop of sour cream and heavy sprinkling of Cayenne Pepper.

 

 

Ingredients

 

1 Package ready made ravioli or any stuffed pasta of your choice

300 gram Fresh broccoli florets, steamed

1 Container sour cream

400 millilitre Milk

1 KNORR Garlic & Herb Potato Bake

2.5 millilitre Robertsons Cayenne Pepper

250 millilitre Grated mozzarella cheese

 

 

Instructions

 

1.Place ravioli, and steamed broccoli in a baking dish.

2.Mix sour cream Milk and KNORR Garlic & Herb Potato Bake in a jug and pour over ravioli.

3.Sprinkle with Robertsons Cayenne pepper and mozzarella cheese.

4.Bake at 180°C for 20 mins until cheese is melted and golden.

5.Delicious!

Fiesta Mexican Meal

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Combine the delicious flavours of garlic, KNORR Savoury Mince Dry Cook-in-Sauce and coriander, and you have the winning recipe for a Mexican meal to remember. Enjoy!

 

 

Ingredients

 

500 gram Beef mince

½ Pack lettuce

1 tablespoon oil

1 teaspoon Crushed garlic

125 millilitre water

1 sachet KNORR Savoury Mince Dry Cook-in-Sauce

400 gram Tin red kidney beans

1 Red onion

½ cup grated cheese

5 Teaspoons coriander

125 millilitre Sour cream

1 cup Nacho chips

 

 

Instructions

 

1.In a frying pan heat oil.

2.Brown mince and add garlic.

3.Stir in the contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce, water and beans, mix well cooking for 20 minutes.

4.Add coriander and season to taste if necessary.

5.Place lettuce on to a plate.

6.Top with beef mixture, then cheese, onion and sour cream.

7.Season with salt and pepper and serve with corn chips.

Crunchy Drumsticks

 

 

Ingredients

100 millilitre KNORR Italian Vinaigrette Salad Dressing
125 millilitre Melted margarine
2 millilitre Crushed garlic
2 millilitre Robertsons Black Pepper
60 millilitre Parsley
200 millilitre grated cheese
5 millilitre Salt
250 millilitre Puffed rice cereal
8 Chicken drumsticks


Instructions

Crush puffed rice cereal and mix with salt, cheese and seasonings.
Mix margarine and KNORR Salad Dressing together and dip the chicken pieces into margarine mixture and then into puffed rice mixture.
Place skin side up on a baking tray and bake at 180°C for 1 hour.
Serve with fresh veggies and hash browns.

Hot 'n Tasty Mutton Curry

 

 

Ingredients

1 red onion, chopped
15 millilitre oil
5 millilitre Curry powder
2 millilitre Chilli powder
1 Star anise
600 gram Lamb, cubed
3 Medium potatoes, peeled and cubed
½ Cup frozen peas
4 Curry leaves
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 millilitre water
8 Rice and/or poppadoms to serve


Instructions

Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
Add meat and brown.
Add potatoes, peas and curry leaves.
Mix sachet contents with 400 ml cold water.
Pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice and/or poppadoms.

Cider and Apple Chicken Casserole

 

 

 

The old fashioned flavours in this casserole make a really delicious comfort, country-style dish!


Ingredients

125 millilitre Cream
300 millilitre Cider
125 gram Button mushrooms, sliced
2 Green apples, peeled, cored and cubed
1 Onion, finely sliced
15 millilitre Stork margarine
15 millilitre Cooking oil
6 Chicken thighs
125 millilitre Milk
1 KNORR Honey and Mustard Sauce

Instructions

Preheat oven to 200°C.
Place chicken thighs in a roasting tray and season with salt and pepper.
Roast in the oven for 30-35 minutes.
In the mean time heat cooking oil and margarine together in a large pan and fry the sliced onion until soft.
Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften.
Add the cider, bring to the boil and allow to cook until reduced by half.
Add the cream and milk and stir in the contents of the sachet of KNORR Chicken, Honey & Mustard Cook-in-Sauce.
Allow to simmer for 5 minutes stirring constantly.
When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce.
Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato.

Winter Spinach Soup

 

 

There's nothing like a hot bowl of soup on a cold winter night! Warms you down to your toes with flavorful broth and bunches of great vegetables complementing fresh spinach. Simple and delicious!

2 teaspoons olive oil
1 shallot, minced
1 cup onion, diced
3 stalks celery, sliced
1 ½ cup potatoes, diced
6 cups water
1 cup green beans, sliced in 1 inch pieces
4 cups fresh baby spinach
3 tablespoons parmesan, powdered
1 tablespoon vegetable base
½ teaspoon Worcestershire Sauce
1 teaspoon sea salt
Dash pepper

In soup pot sauté shallots, onions and celery in oil until tender crisp.

Add potatoes, green beans and water, base and spices. Simmer 20 minutes.

Add spinach. Simmer another five minutes.

Cool slightly and add powdered parmesan and serve.

Serves: 4

Total cooking time: 45 minutes

Mouth Watering Chicken Lasagne

 

 

Ingredients

250 millilitre grated Cheddar cheese
250 gram Tub cottage cheese
10 Green lasagne sheets
15 millilitre oil
250 gram Sliced mushrooms
200 millilitre cold milk
200 millilitre cold water
500 gram Chicken Fillet, Cubed
1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
10 millilitre Thyme, chopped

Instructions

Heat oil in a large frying pan and brown chicken.
Add mushrooms and fry for 5 min.
Mix contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet with 200 ml milk and 200 ml water and add to the chicken, together with the thyme.
Allow to simmer for 5 minutes, stirring.
Layer the chicken and mushrooms between lasagne sheets.
Spread a tub of cottage cheese over the top and sprinkle with cheese
Bake at 180°C for 30-40 min until the pasta is cooked.

Coconut, Lamb & Brinjal Curry

 

 

Ingredients

30 millilitre Vegetable oil
5 millilitre Cumin seeds
400 gram Lamb, cubed
1 Onion, thinly sliced
1 Large brinjal, sliced and quartered
15 millilitre Garlic & ginger paste
1 Tomato, diced
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 gram Coconut milk
¼ Bunch coriander, finely chopped
125 millilitre Plain yoghurt
8 Buttered naan bread to serve

Instructions

Heat oil in a saucepan over medium heat.
Add cumin seeds and fry for 1 min.
Add lamb and brown before adding the onion and brinjal.
Cook and stir until onion is tender.
Mix ginger & garlic paste and tomato into the saucepan, and cook for about 1 min.
Mix KNORR Mild Durban Curry Cook-In-Sauce with coconut milk and add to the lamb and brinjal.
Bring to the boil, cover and simmer for 50-60 min, until meat is tender.
Add coriander and serve with a dollop of plain yoghurt and buttered naan bread.

Mushroom & Walnut Pasta salad

Ingredients

150 gram Pasta
½ Red onion, finely diced
2 tablespoon Chives, finely chopped
50 gram Walnuts, roughly chopped
100 gram Celery sticks, sliced
350 gram Button mushrooms, quartered
150 millilitre KNORR Creamy Blue Cheese Salad Dressing
50 millilitre Plain low fat yoghurt

Instructions

Cook pasta in boiling, salted water until al dente.
Drain and allow to cool.
Place red onion, chives, walnuts and celery sticks in a medium sized mixing bowl.
Add cooked pasta and mushrooms and mix together lightly.
Spoon in KNORR Blue Cheese Dressing and yoghurt and mix together until well combined.
Pour into a serving dish and place in the refrigerator until ready to serve.

Hot 'n Tasty Mutton Curry

Ingredients

1 red onion, chopped
15 millilitre oil
5 millilitre Curry powder
2 millilitre Chilli powder
1 Star anise
600 gram Lamb, cubed
3 Medium potatoes, peeled and cubed
½ Cup frozen peas
4 Curry leaves
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 millilitre water
8 Rice and/or poppadoms to serve

Instructions

Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
Add meat and brown.
Add potatoes, peas and curry leaves.
Mix sachet contents with 400 ml cold water.
Pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice and/or poppadoms.

Chicken and Red Lentil Curry

 

 

Ingredients

1 sachet (30g) KNORR Curry Flavour Stew Granules
170 gram Dried red lentils
500 gram Chicken thighs, cut in half
1 Clove crushed garlic
1 onion, finely diced
5 millilitre Robertsons Cumin
600 millilitre water
150 millilitre Plain yoghurt
50 gram Toasted cashews, roughly chopped
15 millilitre sunflower oil

Instructions

Heat oil in a pot and fry the onion over a gentle heat until soft.
Stir in the garlic and cumin and fry for 2 minutes, stirring continuously to release the flavour and aroma.
Add the chicken thighs and brown well on both sides.
Stir in the water and lentils then bring to the boil.
Reduce the heat, cover and allow to simmer for 20 -25 minutes, stirring occasionally until the lentils are soft.
Stir in the yoghurt and KNORR Curry Flavour Stew Granules and allow to simmer for a further 5 minutes, stirring occasionally.
Top with toasted cashew nuts and serve with basmati rice and coriander.