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.