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