Tuna Apple Salad

Biltong Flat Bread

 

The perfect bread for a celebratory rugby braai.

Ingredients

• 1 cup water
• 400 millilitre White bread flour
• 1 sachet KNORR Bacon & Onion Flavour Potato Bake
• 10 gram Packet instant yeast
• 100 gram Biltong, sliced and roughly broken up
• 100 gram Flour for dusting

Instructions

1. In a bowl, mix together flour, yeast, KNORR Bacon & Onion flavour Potato Bake sachet contents and water to form a soft dough.
2. Knead by hand for about 15 minutes or knead in a machine for 5 minutes.
3. Place dough in a clean bowl and leave in a warm place to double in size.
4. Once risen, knock back and add the biltong.
5. Divide the mixture into 8 portions.
6. Dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter.
7. Dust off excess flour and place on braai for about 1 minute.
8. Turn and cook the other side.
9. Tip: Ensure the fire is not too hot or the bread will burn.

Cheesy Nachos Sticks

 

Get creative in the kitchen and surprise your children with these tasty home-made nacho sticks.

Ingredients

• 10 Tortillas, cut into quarters
• 250 millilitre grated Cheddar cheese
• 125 millilitre Grated mozzarella cheese
• Oil for brushing
• 50 millilitre Tomato sauce
• 125 millilitre Frozen peas and corn
• 500 millilitre BBQ chicken, shredded
• 1 sachet KNORR Mild Cheddar sauce
• Red pepper slices for garnishing

Instructions

1. Preheat oven to 180°C.
2. Prepare KNORR Mild Cheddar Sauce with 200ml boiling water and continue as per packet instructions.
3. In a bowl mix together chicken and vegetables.
4. Pour in the prepared KNORR Mild Cheddar sauce and tomato sauce and mix well.
5. Warm some tortillas, just until flexible.
6. Place a spoonful of chicken mixture along one long end of the triangle.
7. Sprinkle with both cheeses (reserving 1/3 cup) and roll up the tortilla triangle ending with the point.
8. Place the roll on a baking tray with the point underneath. Brush with oil and sprinkle with remaining cheeses.
9. Bake at 180°C for 20 mins until crispy.
10. Garnish with thin slices of red pepper to serve.

 

Curry Pesto Chicken

 

Curry powder, pesto and asparagus give this chicken dish an unusual but delicious flavour. Try it - you'll be back for more!

 

Ingredients

• 15 millilitre Oil
• 1 Onion, sliced
• 6 Skinless chicken breasts, cubed
• 1 teaspoon Curry powder
• 250 millilitre Sour cream
• 1 KNORR Creamy Pesto Packet Sauce
• 1 tablespoon Finely chopped coriander
• 100 gram Bunch asparagus, blanched
• 125 millilitre Feta cheese, crumbled
• 60 millilitre Salad seed mix

Instructions

1. Preheat oven to 180°C.
2. In a frying pan heat oil.
3. Sautè onion.
4. Add chicken pieces and curry powder, continue frying until evenly brown.
5. Remove from heat, add sour cream, KNORR Creamy Pesto Packet Sauce, coriander and asparagus.
6. Mix together gently before pouring into a casserole dish.
7. Sprinkle with feta cheese and top with seeds. Bake for 10-20 minutes until cooked.

Greek Chicken Feta Bake

 

This easy-to-make baked chicken and feta dish will impress family, friends and fans alike.

 

Ingredients

• 500 gram Baby potatoes, halved
• 6 Small chicken thighs on the bone, skin on
• 1 KNORR Brown Onion Gravy
• 1 teaspoon Robertsons Paprika
• 2 Red onions, cut into eighths
• 1 Red pepper, cut into strips
• 1 Yellow pepper, cut into strips
• 3 Garlic cloves, crushed
• 2 tablespoon Olive oil
• 1 teaspoon Robertsons Origanum
• Robertsons Salt and Pepper
• 200 gram Tin diced tomatoes
• 12 Black olives
• Chopped flat-leaf parsley
• 250 millilitre Feta cheese, crumbled

Instructions

1. Preheat oven to 200°C.
2. In a large pan of boiling water cook potatoes for 10 minutes.
3. Drain and set aside to cool.
4. Place chicken in a large baking dish.
5. Sprinkle with KNORR Brown Onion Gravy and paprika.
6. Add onions, peppers, garlic and potatoes.
7. Drizzle with oil, sprinkle with origanum and season well.
8. Bake for 30 minutes.
9. Add tomatoes and olives, basting chicken with the juices.
10. Cook for 15 more minutes.
11. Serve sprinkled with parsley and feta cheese.

 

Dad's Biltong Mealie Bread

 

A must at any braai – and make especially with Dad in mind.

 

Ingredients

• (15 ml) 1 tablespoon Baking powder
• (250 ml) 1 cup Polenta
• (185 ml) ¾ cup Corn kernels
• (30 ml) 2 tablespoon Sour cream or plain yoghurt
• 3 Eggs, lightly beaten
• (250 ml) 1 cup Flour
• 1 sachet KNORR Bacon Noodle Bake Dry Cook-in-Sauce
• (185 ml) ¾ cup Milk
• (60 ml) 4 tablespoon Oil
• (125 ml) ½ cup Chopped biltong

Instructions

1. Preheat oven to 180C.
2. In a bowl combine dry ingredients.
3. Make a well in the centre.
4. Add the eggs, milk, sour cream or yoghurt and oil, mix well.
5. Stir in corn and biltong.
6. Pour the batter into a greased 30x20cm baking tray.
7. Bake for 30-35 minutes in a preheated oven.
8. Cool slightly and then turn out on to a board.
9. Cut into squares and serve.

 

Save More Sweet and Sour Chops

 

 

These sweet chops will not leave a sour taste in your mouth as they taste delicious and will cost you under R80 to feed your family.

 

Ingredients

• 6 Kassler chops
• 10 millilitre Mustard
• 440 gram Tin pineapple rings, drained
• 300 millilitre water
• 1 KNORR Sweet & Sour Dry Cook-in-Sauce

Instructions

1. Preheat oven to 200°C.
2. Place the kassler chops in an ovenproof dish in a single layer.
3. Spread a little mustard onto each chop.
4. Arrange pineapple rings over the chops.
5. Mix 300ml water and KNORR Fresh Ideas Sweet & Sour Sauce in a jug and pour over the chops and pineapple.
6. Bake covered for 50 mins until the sauce has thickened and the chops are cooked and tender.
7. Serve with mashed potato and vegetables.

 

Cheesy Potato-Topped Tuna Pie

 

This dish is tasty and nutritious made with Spinach and Tuna and ideal for family weeknight meals.

Ingredients

• 50 gram Stork margarine
• 1 Red onion, sliced
• 1 KNORR Chicken a'la King Dry Cook-in-Sauce
• 500 millilitre cold milk
• 150 gram Baby spinach leaves
• 1 Can tuna, drained
• The juice of 1 lemon
• 700 gram Potatoes, peeled and chopped
• 50 millilitre Milk
• 5 millilitre Margarine
• Salt and pepper to taste
• 80 millilitre Grated Cheddar cheese
• 6 Spring onions, chopped

Instructions

1. Make the potato mash by boiling potatoes in boiling salted water until cooked through.
2. Mash potatoes together with the 50ml milk, 5ml Stork margarine, salt and pepper until smooth.
3. Stir in grated cheese and spring onions and set aside.
4. Melt margarine in a frying pan and fry onion until soft.
5. Add milk to the pan then whisk in the contents of the sachet of KNORR Chicken a la King Dry Cook-in-Sauce until smooth and blended.
6. Stir until mixture thickens.
7. Remove from heat and stir in spinach, tuna and lemon juice.
8. Spoon mixture into a baking dish.
9. Spoon cheesy potato topping over the tuna and spread out evenly.
10. Place under the grill until lightly browned.

 

Individual Spinach and Ricotta Tartlets

 

 

Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties.

 

Ingredients

• 150 millilitre grated cheese
• Robertsons Salt & Pepper to taste
• 1 roll frozen shortcrust pastry
• 250 gram Spinach, chopped
• 15 millilitre ROBERTSONS Dried Parsley
• 60 millilitre Fresh mint leaves, chopped
• 100 gram Ricotta cheese
• 400 gram Can evaporated milk
• 3 Eggs
• 1 KNORR Roasted Vegetables Veggie Bake
• 100 millilitre Roasted & salted pistachio nuts, roughly chopped

Instructions

1. Cut the pastry into 4 equal squares.
2. Line the bases of 4 x 250 ml ramekins with the short crust pastry.
3. Combine remaining ingredients, except the nuts and pour mixture into the quiche bases.
4. Top with chopped nuts Bake at 180°C for 40 mins until set.
5. Serve hot or cold with a fresh salad.

 

Chilli Peanut Chicken

 

Turn up the heat with this chilli chicken, green bean and peanut dish.

 

Ingredients

• 5 millilitre Robertsons Crushed Chillies
• 250 gram Green beans, trimmed and chopped
• 1 Red onion, sliced
• 600 gram Cubed chicken
• 30 millilitre oil
• 1 KNORR Chicken Casserole Dry Cook-in-Sauce
• 1 Small packet peanuts
• 100 gram Chopped coriander

Instructions

1. Heat oil and brown chicken in a hot frying pan.
2. Add onion, green beans, and Robertsons Crushed Chillies and fry until tender.
3. Add 1 sachet Knorr Chicken Casserole Dry Cook-in-Sauce and water according to packet instructions and simmer for 20 mins.
4. Add peanuts and coriander and season.
5. Serve with rice or Chinese noodles.
6. Sprinkle with toasted sesame seeds (optional).

 

Italian Breaded Pork Chops

 

 

Make your own coating for these pork chops by combining bread crumbs with this delicious honey and mustard cook in sauce and parmesan cheese.

Ingredients

• 3 Eggs, lightly beaten
• 1 ½ cups bread crumbs
• ½ cup Grated Parmesan cheese
• 3 Tablespoons milk
• 2 tablespoons olive oil
• 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
• 30 millilitre Fresh chopped parsley
• 4 Pork chops

Instructions

1. Preheat oven to 160°C
2. In a small bowl, beat together the eggs and milk.
3. In a separate small bowl, mix the bread crumbs, KNORR Chicken Honey & Mustard Dry Cook in sauce sachet contents, Parmesan cheese, and parsley.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
5. Heat olive in a large frying pan over a medium heat.
6. Place coated pork chops in the frying pan, and brown for about 5 minutes on each side.
7. Place the chops in an ovenproof dish and in the preheated oven, and cook 25 minutes.
8. Serve with vegetables.

 

Bacon-Wrapped Pork Fillets with Apple Stuffing

 

Sage, walnut and apples give these pork fillets a decadent flavour.

Ingredients

• 10 millilitre oil
• 1 Red onion
• 5 Robertsons Sage
• 1 Red apple, cubed
• 1 Green apple, cubed
• 2 Whole pork fillets
• 100 millilitre Walnuts, chopped finely
• 1 pinch Robertsons Salt and Pepper to taste
• 6 Rashers bacon
• 1 Sachet Knorr Sausage Gravy

Instructions

1. Fry onion, apple and sage in a little oil until soft.
2. Stir in walnuts and set aside.
3. Slit the fillets down the length and divide the apple mixture evenly.
4. Wrap the bacon around each fillet and secure.
5. Place in the oven for 30 minutes and roast till cooked though at 180°C .
6. Serve with brown rice, vegetables and KNORR Sausage Gravy prepared as per packet instructions.

 

Malay Mince Phyllo Pie

 

A tasty Malay mince with a crispy phyllo pastry topping perfect for weekday meals

 

Ingredients

• 1 red onion, chopped
• 1 Garlic clove, chopped
• 2 Red peppers, chopped
• 45 millilitre Stork margarine
• 500 gram Mutton mince
• 2.5 millilitre Robertsons Cumin
• 2.5 millilitre Robertsons Thyme
• 100 gram Dried apricots, halved
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 300 millilitre Water
• 8 Sheets phyllo pastry
• 50 millilitre Margarine, melted

Instructions

1. Sautè onion, garlic and peppers in Stork margarine over medium heat.
2. Add mince and brown.
3. Add cumin, thyme and dried apricots.
4. Add sachet of KNORR Country Hot Pot and 300ml water and simmer for 20 minutes.
5. Spoon the mince mixture into a round casserole dish.
6. Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
7. Place in the oven and bake at 200? until light golden brown.
8. Be careful not to burn.

Mexican Chicken Pasta

 

 

 

Bring out the sombrero's brother! This spicy chicken pasta smacks of the typical flavours of Mexico.

 

Ingredients

• 300 gram Pasta bows
• 300 gram Cubed chicken
• 20 millilitre Robertsons Mexican Seasoning
• 30 millilitre Oil
• 1 Red pepper, chopped
• ½ Green pepper, chopped
• ½ Yellow pepper, chopped
• 1 KNORR Creamy Three Cheeses Sauce
• 300 millilitre Milk
• 1 Bunch spring onions, chopped

Instructions

1. Cook pasta in boiling salted water.
2. Toss the chicken cubes in the Robertsons Mexican Seasoning and fry in oil until cooked.
3. Add the peppers and fry for another minute.
4. Prepare the sauce as per packet instructions however use 300ml boiling milk.
5. Add the pasta to the chicken and pour the sauce over.
6. Toss together well and sprinkle with spring onions before serving.

Sausage And Mushroom Savoury Crumble

 

 

 

Say goodbye boring sausages! Mushrooms, onion and parsley combine to make this crumble a firm favourite.

Ingredients

• 115 gram Self-raising flour
• 70 gram Stork margarine, cubed
• 30 millilitre sunflower oil
• 1 Red onion, peeled and chopped
• 6 Pork sausages
• 250 gram Mushrooms
• 350 millilitre Milk
• 1 teaspoon Robertsons Parsley
• 1 KNORR Vegetable Stock Pot
• Robertsons Salt and Freshly Ground Black Pepper

Instructions

1. Preheat oven to 200°C.
2. In a pan heat oil.
3. Add onion, sauté for 5 minutes until soft.
4. Add the sausages and fry until brown. Slice the sausages into 4 pieces and return to the pan.
5. Add mushrooms to the pan and fry for 5 minutes.
6. Pour in the KNORR Vegetable Stock Pot, milk and parsley.
7. Bring to a simmer and then cook for 2-3 minutes.
8. Topping: In a bowl rub the Stork margarine into the flour, salt and pepper until it forms crumbs.
9. Pour the sausage mixture into an ovenproof dish and crumble the topping evenly over the top.
10. Bake for 30 minutes, or until the topping is a light brown.

 

Pork Chops In Orange Sauce

 

 

Ingredients

• 4 Large carrots, cut into 2,5cm chunks
• 4 Pork chops
• 5 millilitre Extra virgin olive oil
• 15 millilitre Dijon mustard with seeds
• 200 millilitre Water
• 250 millilitre Brown rice
• 1 peck KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
• 1 Small red onion, sliced
• 200 millilitre Fresh orange juice

Instructions

1. Boil carrots until soft
2. Prepare rice according to packet instructions
3. Meanwhile, press each chop with palm of hand to flatten slightly
4. Season both sides with the KNORR Fresh Ideas Chicken Honey & Mustard powder, reserving any left-overs
5. Heat a heavy based frying pan on medium-high until hot
6. Add oil, then pork chops in a single layer
7. Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns
8. Turn pork over and stir onion
9. Cook for a further 4-5 minutes or until pork is cooked but not dry
10. Transfer pork to a plate, leaving onion in pan
11. Add mustard, orange juice, left-over contents from cook-in-sauce packet and water to the pan
12. Cook, stirring occasionally until sauce thickens
13. Divide pork, carrots and rice between 4 serving plates and spoon sauce over

All-in-One Bangers and Mash

 

 

 

It's back to the basics with this banger and mash recipe - but with a twist!

Ingredients

• 250 millilitre frozen peas
• 300 millilitre Water
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 2 Cans chopped tomatoes
• 2 Garlic cloves, crushed
• 1 Onion, chopped
• 8 Beef sausages
• 15 millilitre Olive oil
• 4 Cups readymade mashed potato
• Robertsons Salt and Pepper to taste
• 50 millilitre Freshly chopped mixed herbs
• 15 millilitre Stork Margarine

Instructions

1. Heat oil in a frying pan and cook sausages for about 8 minutes over medium heat until brown.
2. Set aside.
3. Add onion and garlic to the frying pan and cook until soft.
4. Add sausages, tomatoes, sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and water to the frying pan and cook for 15 minutes until cooked through.
5. Add the peas, seasoning and herbs and cook for a further 5 minutes.
6. Pour into a casserole dish and top with mashed potato.
7. Dot potato with Stork margarine and place under the grill to brown