Green Thai Chicken Curry Pies

Your family will love the home-made taste of these green chicken curry pies - enough to feed four hungry tummies!

Serves: 4 - 6 | Preparation Time: 10 minutes | Cooking Time: 40 min...utes


Ingredients

1 tablespoon Peanut oil
1 tablespoon Green curry paste
400 millilitre Can coconut milk
1 KNORR Roast Chicken Gravy
4 Chicken breast fillets, cubed
800 gram Butternut, deseeded, peeled, cut into 2cm pieces
150 gram Baby spinach leaves
1 tablespoon Fresh lime juice
1 tablespoon Brown sugar
2 teaspoon Fish sauce
1 Egg, lightly whisked
1 Roll ready-rolled puff pastry, thawed
1 cup Rocket leaves, to serve

Instructions

Preheat oven to 200°C.
Heat oil in a large non-stick frying pan over high heat.
Add curry paste and cook, stirring, for 30 seconds.
Add chicken cubes and fry until lightly golden brown.
Add the coconut milk, KNORR Roast Chicken Gravy powder and bring to the boil.
Add the butternut and reduce heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes or until tender.
Add the spinach, lime juice, sugar and fish sauce, and stir until spinach just wilts.
Remove from heat and set aside for 10 minutes to cool slightly.
Spoon the chicken mixture among four 250ml dishes.
Brush the edges of the dishes with egg.
Top each pie dish with a layer of pastry and lightly press the edges to seal.
Use a small sharp knife to trim any excess pastry and cut 2 slits in the top of each pie.
Brush the tops with egg.
Place the pies on a large baking tray and bake in preheated oven for 20 minutes or until golden and puffed.
Remove from oven and serve with rocket.

Chicken Fillet, Bacon and Rosemary Stew

Chicken and rosemary compliment each perfectly in this stew with a hint of smokiness from the bacon. And no need to worry to season or thicken at the end - Knorr Stew Granu...les does it all for you.

Serves: 4 | Preparation Time: 25 minutes | Cooking Time: 40 minutes


Ingredients

15 millilitre oil
1 onion, finely diced
1 Clove crushed garlic
125 gram Streaky bacon, chopped
400 gram Chicken fillet, sliced into strips
3 Carrots, peeled and sliced
350 millilitre water
45 millilitre KNORR Stew Granules
5 millilitre Dried rosemary

Instructions

Heat oil in a pot and gently sauté the onion and garlic until soft.
Add the chopped bacon and fry until the bacon is starting to become crispy.
Add the chicken fillet and brown well on all sides.
Add the carrots and water, stir well and bring to the boil then reduce heat and allow to simmer for 20 minutes with the lid on, stirring occasionally.
Add the KNORR Stew Granules and the rosemary, stir well and allow to simmer for a further 5 minutes.
Serve with rice or creamy mashed potato.

Butternut, Blue Cheese and Almond Risotto

 

This tasty risotto is made easy to prepare with KNORR Stock Pot - no more need to spend hours preparing a stock from scratch.

 

 

Ingredients

 

500 gram butternut, peeled and cubed

1 KNORR Vegetable Stock Pot

1 litre water

60 millilitre olive oil

1 onion, finely diced

1 Clove crushed garlic

500 gram Arborio rice (risotto rice)

250 millilitre White wine

5 millilitre Dried sage

25 gram Flaked almonds, lightly toasted

60 gram Blue cheese, crumbled

 

 

Instructions

 

1.Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft.

2.Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth.

3.Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside.

4.In the meantime heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour.

5.Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear.

6.Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice.

7.Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup - this will take about 30 minutes.

8.When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese.

9.Serve immediately.

 

Asian-Style Pork

Ingredients:

 

 

·       1.5 Kilogram Pork loin, boneless, rind off, and rolled

·       1 tin (410g) chopped and peeled

·       125 Millilitre Smooth peanut butter

·       15 Millilitre Dark soy sauce

·       125 Millilitre Sesame oil

·       15 Millilitre Freshly grated ginger

·       2 Cloves garlic, minced

·       15 Millilitre Honey

·       1 KNORR BBQ flavour Cook-in-

·       60 Millilitre toasted cashew nuts

·       3 Spring onions,

·       3 Cups cooked rice

 

 

Instructions:

 

 

1.       Preheat oven to 180°C

2.       Place pork into the roasting bag

3.       In a bowl, mix together the seasoning mix, tinned tomatoes, peanut butter, soy sauce, sesame oil, ginger, garlic and honey until combined

4.       Spoon the sauce into the roasting bag and rub into pork. Close bag using included tie.

5.       Pierce the top of the bag 3 times with a sharp knife for the steam to escape

6.       Place on a baking tray in the centre of the oven and bake for 60 minutes or until cooked through. If you have a meat probe the temperature should reach 72°C. Ensure that the grill is off at all times

7.       Remove from oven and allow rest in bag for 10 minutes before serving.

8.       Spoon cooked rice onto a serving platter. Remove pork from bag, slice, then arrange on top of rice. Pour the bag juices over pork. Sprinkle with toasted cashew nuts and shallots.

Chakalaka

Ingredients:

 

 

·         150 Millilitre sunflower oil

·         1 Large onion, diced

·         2 Green peppers, diced

·         20 Millilitre Hot curry powder

·         4 Large carrots, peeled and grated

·         6 Large tomatoes, grated

·         2 Small red chillies, finely chopped

·         450 Gram Baked beans in tomato sauce

·         1 KNORR Vegetable Stock Pot

·         5 Millilitre Peri-peri powder

·         5 Millilitre Aromat

 

 

Instructions:

 

 

1Warm the sunflower oil in a pot over a medium heat

 

2Add your onions and green pepper and fry until soft then add the curry powder and fry for 1 minute  to release the flavour and aroma

 

3Add the grated carrots, tomatoes, chilli, beans and KNORR Vegetable Stock Pot and mix thoroughly

 

   Allow the mixture to cook for 15 minutes on medium heat

 

   Stir the mix every 5 minutes to ensure that it does not stick, and becomes smooth

 

   Add the peri-peri and Aromat and cook for another 15 minutes

Savoury Mince with Baby Marrow & Rosemary

 

This savoury mince recipe is tasty and full of flavour.

Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

• 3 millilitre Chopped fresh rosemary
• 500g beef mince
• 1 red onion, chopped
• 150 gram Baby marrow, sliced
• 1 tablespoon oil
• 1 KNORR Savoury Mince Dry Cook-in-Sauce
• 400 millilitre cold water
• 2 Cups Brown and wild rice to serve

Instructions

1. Sauté onion and baby marrow in a splash of oil then add mince and brown well.
2. Mix contents of KNORR Savoury Mince Dry Cook-in-Sauce with 400 ml cold water and pour the sauce over the browned mince.
3. Add rosemary and bring to the boil, stirring often, then simmer for about 10 min.
4. Serve with a combination of brown and wild rice.

 

Tangy Chicken, Grape & Pecan Salad

 

A wonderfully refreshing dinner option served with steamed baby potatoes! The grapes add a delicious sweetness to the salad and the pecan nuts give it a good crunch!

Serves: 2 - 4| Preparation Time: 30 minutes | Cooking Time: 0 minutes

 

 

Ingredients

• 4 Boneless roast chicken breasts, diced
• 1 cup Seedless red grapes, halved
• ½ cup Roasted pecan nuts, roughly chopped
• 1 Red onion, finely diced
• ½ cup mayonnaise
• ½ cup KNORR Creamy Garlic & Herb Salad Dressing
• 30 gram Rocket leaves

Instructions

1. Dice the roast chicken breasts and place into a mixing bowl
2. Add the grapes, pecan nuts, red onion, mayonnaise and KNORR Creamy Garlic & Herb Salad Dressing and mix until well combined
3. Stir through the rocket leaves, transfer to a serving bowl and serve!
4. Tip – This salad can also be used to stuff lunchbox pitas or serve on lettuce leaves!

 

Tasty Tuna & Chive Fishcakes

 

Tuna is such a versatile pantry item – why not use those tins in your cupboard to prepare these tasty fishcakes – great to use as a lunchbox left over too!

Serves: 4 - 6| Preparation Time: 25 minutes | Cooking Time: 40 minutes

 

 

Ingredients

• 500 gram Potatoes, peeled and cubed
• 4 Tins of tuna in salt water, drained
• 1 Onion, grated
• 1 Lemon, zest and juice
• 1 sachet KNORR Sour Cream & Chives Potato Bake
• 250 millilitre Cake flour
• 3 Eggs, lightly beaten
• 500 millilitre breadcrumbs
• Sunflower oil, for shallow frying

Instructions

1. Steam or boil the cubed potatoes until soft then mash
2. Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake
3. Season to taste with a little freshly ground black pepper then shape into patties
4. Place the cake flour, eggs and breadcrumbs into separate bowls
5. Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat
6. Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel
7. Serve with a fresh side salad and mayonnaise

 

 

 

Golden Chicken Schnitzels

 

A firm favourite for the kids, these chicken schnitzels with their special coating are a flavour sensation.

Serves: 4 - 6| Preparation Time: 5 minutes | Cooking Time: 20 minutes

 

 

Ingredients

• 8 Skinless chicken breasts, deboned
• 1 KNORR Minestrone Soup
• 500 millilitre Dried breadcrumbs
• 2 Eggs, beaten
• Oil for frying

Instructions

1. Place a chicken breast between 2 layers of cling film and flatten with a mallet or rolling pin.
2. Repeat with remaining chicken breasts.
3. Season chicken with salt and pepper and roll the chicken in KNORR Minestrone Soup, dip into egg and then into the breadcrumbs.
4. Lightly fry until golden brown on each side.
5. Serve with a healthy side salad or roasted vegetables

 

Curried Oriental Pasta Recipe

This aromatic, spicy chicken pasta dish is the perfect recipe for a zesty and memorable Valentine's meal for two.

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 10 millilitre Oil
• 1 Onion, finely chopped
• 500 gram Chicken breasts, cut into small cubes
• 5 millilitre Crushed garlic
• 10 millilitre Grated ginger
• 65 gram Tin tomato paste
• 1 KNORR Mild Durban Curry Dry Cook-in-Sauce
• 400 millilitre Water
• 180 millilitre Fresh coriander leaves
• 125 millilitre Cashew nuts
• 250 gram Penne pasta, cooked

Instructions

1. Heat oil in a frying pan.
2. Add onion, chicken, garlic and ginger and sautè until the chicken is brown and the onion is soft.
3. Stir in tomato paste and add sachet of KNORR Fresh Ideas Mild Durban Curry and water to the pan.
4. Stir through until mixed and simmer for 20 minutes until cooked.
5. Toss pasta and sauce together and stir in coriander leaves just before serving.
6. Garnish with cashew nuts.

Classic Italian Salad Recipe

Red, white and green - the ideal ingredients for an all-Italian salad. Perfectly served with chicken.

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 10 minutes 30 minutes

Ingredients

• 1 Pack baby spinach leaves or rocket leaves
• 2 Whole tomatoes, cut into wedges
• 250 gram Cherry tomatoes, halved
• 1 cup Mozzarella cheese, cut into chunks
• 100 millilitre KNORR Italian Vinaigrette Salad Dressing
• 3 tablespoon Grated Parmesan cheese
• 250 gram Stuffed pasta shapes e.g. ravioli

Instructions

1. Cook pasta in boiling salted water following package instructions.
2. Place pasta in a mixing bowl and pour KNORR Italian Vinaigrette Salad Dressing over while pasta is still warm.
3. Add spinach (or rocket) and toss together well.
4. Add tomatoes and cheeses, mix.
5. Serve with grilled chicken breasts or cold meats.

Chicken, Tomato And Mustard Pasta Recipe

For pasta fans here's a meal that's bursting with flavours and colour.

Serves: 4 - 6 | Preparation Time: 5 minutes | Cooking Time: 30 minutes

Ingredients

• 500 gram Penne pasta
• 15 millilitre oil
• 2 Cloves garlic, crushed
• 1 Onion, chopped
• 500 gram Chicken breasts, cut into strips
• Robertsons Salt and Black Pepper
• 8 Sun-dried tomatoes, chopped
• 62.5 millilitre Dry white wine
• 250 millilitre Cream
• 45 millilitre KNORR Creamy Honey and Mustard Salad Dressing
• 15 millilitre Chopped fresh basil (optional)
• Robertsons Paprika for garnishing

Instructions

1. Boil pasta following instructions on packaging.
2. In a heavy frying pan heat a little oil, add onions and garlic.
3. Season the chicken strips and when the onion begins to soften, add the chicken to the pan.
4. Stir-fry until the chicken strips are just cooked.
5. Add the sun-dried tomatoes, wine, cream and KNORR Creamy Honey & Mustard Salad Dressing.
6. Stir continuously until the sauce thickens slightly, then add the basil, check the seasoning and adjust if necessary.
7. Sprinkle with paprika and serve on a bed of penne pasta.

Layered Summer Salad Recipe

A bright and crunchy salad packed with flavour that will definitely impress your guests!

Serves: 6 - 8 | Preparation Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

15 millilitre sunflower oil

1 Onion, finely chopped

1 punnet button mushrooms, sliced

1/2 Head iceberg lettuce, shredded

2 Punnets assorted bean sprouts

1 Sleeve celery, chopped

2 Red peppers, finely diced

2 Yellow peppers, finely diced

200 gram Frozen peas, defrosted

200 gram Frozen corn, defrosted

45 millilitre KNORR Brown Onion Soup

1 Tub smooth cottage cheese

45 millilitre KNORR 1000 Island Creamy Salad Dressing

250 millilitre cheddar cheese, grated

Freshly chopped chives for garnish

Instructions

1. Heat oil in a frying pan and fry the onions until soft then add the mushrooms and fry for about 10 minutes until tender.
2. Remove from the heat and set aside.
3. To assemble the salad use a glass bowl so that you can see all the colourful layers.
4. Start with the shredded lettuce on the base of the glass bowl then follow with bean sprouts, celery, red and yellow peppers, peas and corn.
5. Top with the sautéed onion and mushrooms including any of the juices in the pan.
6. In a jug mix together the KNORR Brown Onion Soup, cottage cheese and KNORR Creamy 1000 Island Salad Dressing until smooth.
7. Spread this dressing over the top of the salad, top with grated cheddar cheese and sprinkle with chives.

Boerewors And Onion Quiche

Boerewors And Onion Quiche

Try this delicious quiche for something different using everyone's favorite - boerewors.

Serves 4 6 | Preparation Time: 20 minutes | Cooking Time: 105 minutes

Ingredients

• 1 Handful of rocket
• 1 clove garlic, crushed
• 1 sachet KNORR Creamy Cheese Vegetable Bake
• 1 Onion, chopped
• 200 Millilitres cake flour
• 300 Millilitres cheddar cheese, grated
• 125 Grams Stork Bake Margarine
• 500 Grams boerewors
• 15 Millilitres margarine
• 3 Eggs
• 1 cup Milk
• 1 cup Cream

Instructions

1. Pastry: In a bowl mix together 1 cup of cheese, flour, KNORR Creamy Cheese Vegetable Bake sachet contents and margarine until a soft dough forms.
2. Press into a large, greased pie dish or 2 small dishes.
3. Cook boerewors on the braai or under the grill then slice
4. In a pan fry onion and garlic in a little margarine, and allow the onion to caramelize slightly.
5. Arrange onion, boerewors and rocket on the base of the pie dish.
6. In a jug mix together the eggs, milk and cream, pour over filling.
7. Top with reserved cheese.
8. Bake in a preheated 180°C oven for about 1hour 15 minutes or until quiche is firm in the centre.

Hearty Beef & Mushroom Stew

Hearty Beef & Mushroom Stew

Food that is good for the soul – sit back and relax while all the ingredients slow cook and the flavours infuse then serve with creamy mashed potato!

Serves 6 6 | Preparation Time: 30 minutes | Cooking Time: 105 minutes

Ingredients

• 45 millilitre Cooking oil
• 1 kilogram Stewing beef, cubed
• 2 Onions, chopped
• 4 Rashers bacon, diced
• 2 Cloves garlic, crushed
• 10 millilitre Robertsons Mixed Herbs
• 1½ cups Water
• 250 gram brown mushrooms, halved
• 60 millilitre KNORR Rich Beef & Tomato Soup

Instructions

1. In a large pot, heat oil and fry beef until brown. Remove and set aside.
2. Fry onions, bacon and garlic for 3 minutes.
3. Return beef to pot, add Robertsons Mixed Herbs and fry for 1 minute.
4. Add water and simmer for 60 minutes.
5. Add mushrooms and simmer for a further 25 minutes.
6. Mix the KNORR Rich Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
7. Serve with mashed potatoes.

Unbelievable Green Chicken Curry

Unbelievable Green Chicken Curry

Serve your family a delicious curry in under 50 minutes with this easy green curry recipe.

Serves 4 4 | Preparation Time: 5 minutes | Cooking Time: 45 minutes

Ingredients

• 30 millilitre oil
• 5 Spring onions, finely sliced
• 3 Garlic cloves, crushed
• 15 millilitre Grated ginger
• 2 Green chillies, seeded and finely chopped
• 3 Curry leaves
• 900 gram Chicken thighs
• 3 millilitre Ground cumin
• 3 millilitre Ground coriander
• 200 millilitre Milk
• 200 millilitre water
• 1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
• 100 millilitre Coconut cream
• 125 millilitre Finely chopped coriander
• 2 Tomatoes, diced
• 8 Pappadums and Sambals to serve

Instructions

1. Heat oil in a large saucepan and add spring onion, garlic, ginger, chillies and curry leaves and fry together for 1 minute.
2. Add chicken, cumin and coriander to the pan and brown the chicken for approximately 10 mins.
3. Add milk and water to the pan. Stir in KNORR Fresh Ideas pouch contents and bring to the boil while stirring.
4. Add coconut cream, coriander and tomatoes.
5. Simmer uncovered for 20-30 mins until the chicken is cooked through.
6. Serve with pappadums and sambals

Beef and lentil soup

Beef and lentil soup


Filling and nutritious, this easy soup can be frozen or use any leftovers as a midday snack!

Serves 4 4 | Preparation Time: 25 minutes | Cooking Time: 65 minutes

Ingredients

• 250 gram Beef chuck, cut into small cubes
• 1 onion, finely diced
• 10 millilitre Robertsons Paprika
• 1 Large carrot, peeled and chopped into 1cm cubes
• 1 Large potato, peeled and chopped into 1cm cubes
• 1 Stick celery, chopped into 1cm cubes
• 1 KNORR Beef Stock Pot
• 1.25 litre Water
• 250 millilitre Lentils, cooked and drained

Instructions

1. Heat oil in a pot and fry the chopped beef until well browned then remove from the pot and set aside
2. Add onions to the pot and fry until tender then add the Robertsons Paprika and fry for 1 minute to release the flavour and aroma
3. Return the beef to the pot with the carrots, potato, celery and KNORR Beef Stock Pot, stir well and allow to cook for 2 minutes
4. Add the water and lentils and bring to the boil then reduce the heat and allow to simmer for 45 minutes partially covered
5. Serve with fresh crusty bread rolls

Cheesy Chicken, Bacon & Spring Onion Pasta

Cheesy Chicken, Bacon & Spring Onion Pasta

Use spring onions or chives to add extra flavour to this great tasting bacon, chicken and cheese pasta.

Serves 4 4 | Preparation Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 200 gram Bacon, diced
• 15 millilitre oil
• 800 millilitre hot water
• 1 bunch spring onions
• 1 box KNORR Mince Mate Three Cheeses
• 300 gram Chicken, cubed
•                           

Instructions

1. In a large frying pan, fry the chicken and bacon in oil.
2. Add the sachet of seasoning mix, 800 ml hot water, and the uncooked pasta and bring to the boil.
3. Reduce heat and simmer for 15-20 min, stirring occasionally.
4. Stir in the chopped spring onions.

Creamy Garlic Sweet Potato Bake

Creamy Garlic Sweet Potato Bake


It really doesn’t get easier than this – simply pop all the ingredients into the roasting bag and before you know it your potato bake with a twist is ready to serve!

Ingredients

• 1 kilogram Sweet Potatoes, peeled and sliced into thick rounds
• 1 KNORR Garlic & Rosemary Cook-in-Bag
• 120 millilitre Cream

Instructions

1. Preheat oven to 180°C.
2. Place sweet potatoes into the roasting bag then sprinkle the seasoning mix inside the bag.
3. Hold the bag closed and roll gently to coat the sweet potato evenly.
4. Place roasting bag onto a baking tray and add the cream.
5. Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
6. Place baking tray in the centre of the oven and bake for 35-40 minutes. Ensure the grill is off at all times.
7. Cut the bag open and transfer to a serving dish with any sauce that is in the bag.