Sunday, April 7, 2013

Pork Chops In Creamy Black Pepper Sauce

15 millilitre sunflower oil
4 Pork loin chops, fat removed
1 onion, finely diced
250 gram Button mushrooms, sliced
100 millilitre Sour cream
100 millilitre Water
1 sachet KNORR Black Pepper Sauce
1.Preheat oven to 200°C.
2.Heat half the oil over a medium heat and brown the chops on both sides then remove from the pan and place into an oven tray and bake for 10 - 15 minutes or until cooked through.
3.Heat remaining oil in the same pan and fry the onions until soft then add the mushrooms and fry until tender.
4.Add the sour cream and water to the pan and stir in the contents of the sachet of KNORR Black Pepper Sauce.
5.Allow to simmer for 5 minutes stirring continuously to thicken then set aside.
6.Remove pork chops from the oven when done, serve with creamy mashed potato and spoon the sauce over the chops.

Cheesy Mince Baked Potatoes

100 millilitre water
1 Tin chopped tomatoes
1 KNORR Beef Stock Pot
400 gram lean beef mince
1 Carrot, peeled and grated
1 Clove crushed garlic
1 onion, finely diced
15 millilitre sunflower oil
15 millilitre Original chutney
4 Medium sized potatoes
grated Cheddar cheese
1.Fry onion and garlic in oil until soft then add the carrots and continue to fry until soft.
2.Add beef mince and fry for about 10 minutes until well browned.
3.Stir in KNORR Beef Stock Pot until dissolved then add the chopped tomatoes, water and chutney and allow to simmer for a further 10 minutes .
4.In the meantime bake the potatoes in their jackets either in the oven or microwave until soft, then slice in half and arrange on to plates.
5.Spoon the mince mixture on top of the potatoes and top with desired amount of grated cheddar cheese.

Hake Bobotie

Tired of thinking of creative ways to get your family to include more fish in their diet? Why not try this hake bobotie - an interesting twist on a popular South African dish that uses spiced fish and an egg topping!
30 millilitre Margarine
1 onion, finely diced
800 gram Hake fillets (skinless & boneless), roughly chopped
1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
15 millilitre lemon juice
30 millilitre Apricot jam
5 millilitre Dried parsley
2 Slices white bread soaked in 375ml milk
2 Eggs
3 Robertsons Bay Leaves
1.Preheat oven to 180°C.
2.Heat margarine in a frying pan and gently sauté the onion until soft.
3.Add the roughly chopped hake and allow to cook for about 5 minutes.
4.Stir in the contents of the sachet of KNORR Authentic Chicken Curry Cook-in-Sauce and allow to cook for about 5 minutes stirring continuously in order to cook all the spices.
5.Then add the lemon juice, apricot jam and parsley and stir well.
6.Squeeze the excess milk out of the bread slices (do not throw the milk away as it will be needed for the topping) and crumble the soggy bread into the frying pan then stir in to combine.
7.Transfer to an ovenproof casserole dish and bake in a preheated oven for 20 minutes so that the hake cooks through and the mixture forms a slight crust on top.
8.In the meantime lightly beat together the remaining milk with the two eggs.
9.After 20 minutes remove the dish from the oven and pour the egg mixture on top, place the bay leaves into the egg topping and bake in the oven for about 15 minutes or until the egg mixture has set and is starting to become golden brown.
10.Serve with a fresh salad.

Lamb Pie With Mustard Mash

Mouth-watering and magnificent! Lamb, mustard mash with a hint of rosemary.
800 gram Potatoes
15 millilitre Wholegrain seeded mustard
30 millilitre Oil
1 Onion, chopped
2 Carrots, diced
400 millilitre Water
120 millilitre Milk
45 millilitre Stork margarine
500 gram Lamb mince
1 Red pepper, chopped
1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
1.Preheat oven to 200C.
2.In a large pan of boiling salted water, boil the potatoes until soft.
3.Drain well and mash until smooth.
4.Add the milk, mustard and margarine.
5.In a pan heat the oil and brown the lamb mince, onion and red pepper.
6.Add the carrots, contents of the KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce sachet and water.
7.Bring to the boil, then simmer for 10-15 minutes.
8.Spoon the lamb mixture into an ovenproof dish and top with the mustard mashed potatoes
9.Bake in the oven for 20-30 minutes or until golden brown and bubbling.

Sauteed Mushroom Pitas with Hummus

15 millilitre Olive oil
250 gram Button mushrooms, sliced
1 KNORR Vegetable Stock Pot
30 millilitre Sesame seeds, toasted
1 Tin chickpeas, drained
60 millilitre Olive oil
2 Garlic cloves
30 millilitre lemon juice
45 millilitre water
4 Pita breads
Lettuce leaves
2 Tomatoes, sliced
1.Heat one tablespoon of olive oil in a pan and gently sauté the sliced mushrooms together with half of the KNORR Vegetable Stock Pot until tender.
2.Remove the mushrooms from the heat and set aside.
3.Using a stick blender, blend together the toasted sesame seeds, drained chickpeas, remaining olive oil and KNORR Vegetable Stock Pot, garlic, lemon juice and water until smooth.
4.Warm up the pita breads in the oven or microwave and slice open.
5.Spread hummus on the inside of the pitas and stuff with lettuce leaves, sliced tomatoes and the sautéed mushrooms.
6.Tip – To toast the sesame seeds simply use the same pan that you sautéed the mushrooms in! You can also add some crumbled feta cheese to the pita filling!

Simple Fish & Coconut Curry

An easy to prepare fish curry that is mild enough for the whole family to enjoy!
15 millilitre sunflower oil
1 Onion, chopped
5 millilitre Peeled and chopped ginger
15 millilitre Rajah Mild & Spicy Curry Powder
2 millilitre Ground tumeric
1 Sachet KNORR Cream of Tomato Soup
200 millilitre water
200 millilitre Coconut milk
50 millilitre Tomato paste
15 millilitre Fresh coriander, chopped
15 millilitre Chutney
500 gram Skinless hake fillets
1.Heat oil and sauté onion until tender
2.Add ginger, coriander, curry powder and turmeric and fry for 1 minute stirring constantly
3.Mix the contents of the sachet of KNORR Cream of Tomato Soup with the water and coconut milk and add it to the pan
4.Stir in the tomato paste and chutney and allow to simmer until thickened
5.Place the seasoned hake into the base of a casserole dish and pour the sauce over
6.Bake uncovered at 180C for 30 minutes or until the hake flakes easily

Lemon & Garlic Chicken Patties

Make your own chicken patties using chicken mince and serve with sautéed spinach and creamy mashed potato!
60 millilitre Fresh parsley, chopped
60 millilitre Mayonnaise
15 millilitre sunflower oil
1 onion, finely chopped
2 Cloves crushed garlic
800 gram chicken mince
1 sachet KNORR Creamy Garlic Veggie Bake
1 Egg, lightly beaten
1 Lemon, zest only
180 millilitre Breadcrumbs
1.Preheat oven to 180C
2.Heat the oil in a pan and gently fry the onion and garlic until soft
3.Remove from the heat and set aside to cool
4.In a bowl mix together the chicken mince, contents of the sachet of KNORR Creamy Garlic Veggie Bake, egg, mayonnaise, parsley, lemon zest and breadcrumbs until well combined
5.Add the fried onion and garlic and mix well
6.Form the mixture into medium sized patties and shallow fry in heated oil for about 4 minutes on each side, turning carefully
7.Drain on paper towel then place into the oven and cook for 5 minutes to ensure they are cooked through
8.Serve with sautéed spinach and creamy mashed potato.

Creamy Mushroom Pork Chops

These easy to prepare pork chops are deliciously indulgent with a hint of mustard and sage. Pair with steamed green beans or wilted spinach and dinner is sorted!
350 millilitre Milk
150 millilitre White wine
1 punnet button mushrooms, sliced
1 Clove crushed garlic
1 Onion, sliced
4 Pork chops
30 millilitre Cooking oil
2.5 millilitre Robertsons Sage
1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
1.Heat 15ml oil in a large heavy based pan and brown the pork chops in batches for about 5 minutes on each side until they are golden brown then remove from the pan and set aside.
2.Heat the remaining oil in the pan and fry the onion and garlic until soft.
3.Add the sliced mushrooms and fry until soft then add the white wine and allow to simmer until the liquid has reduced by half.
4.Add the milk and stir in the sachet of KNORR Honey & Mustard Chicken Dry Cook-in-Sauce.
5.Return the pork chops to the pan and allow to simmer on a low heat for 12-15 minutes or until the pork is tender and cooked through.
6.Stir in the sage and serve with mashed potato and steamed green beans or wilted spinach.