Roast Chicken Soup

Ingredients     30 Gram Margarine 2 Onions, finely diced 1 Clove crushed garlic 2 carrots, peeled and diced 1 Stalk celery, diced 2 Potatoes, peeled and diced 15 Millilitre Fresh parsley, chopped 1 Litre water 1 1 KNORR Chicken Stock Pot 300 Gram Roast chicken meat, shredded   65 Millilitre Cream         Instructions:     Melt margarine in a pot and gently sauté the onion and garlic until soft Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked Remove from the heat and stir in the cream Using a hand blender blend to preferred thickness

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

Chicken Tropicana

A family favourite tailored to be the perfect easy and quick dinner recipe for the whole family - and it will not break the budget. It will also not require a visit to ten different shops to procure ingredients. Enjoy!



INGREDIENTS

2 tbsps. olive oil
1 tbsp. butter
8 chicken thighs
1 onion, chopped
1 clove garlic, crushed
2 cm piece of ginger, peeled and chopped
1 cup Rhodes Tomato puree
1 Can Rhodes Pineapple Pieces in light syrup
2 Tbsps. curry powder
½ cup Rhodes Smooth Apricot Jam
1 Can coconut milk
Large handful fresh coriander, chopped
½ cup Peanut butter
Salt and Pepper

METHOD

1. Over a medium heat, melt the butter and oil in a large pot.
2. Add the onion and fry until soft and fragrant.
3. Add the garlic, ginger and the Rhodes tomato puree.
4. Add the chicken thighs to the pot and continue frying on both sides until the chicken has a good colour.
5. Add the Rhodes pineapple pieces, apricot jam and coconut milk.
6. Cover the pot and simmer over a low heat for about 20 minutes.
7. Stir in the chopped coriander and the peanut butter, which will thicken the sauce.
8. Season to taste with salt and pepper.
9. Serve with fragrant Basmati rice.

Bacon And Egg Pie

 

 

 

Just right for a Sunday brunch or perhaps for that special Easter breakfast.

 

 

Ingredients

 

400 g gram Roll short crust pastry, thawed

1 Egg, beaten for brushing

250 ml cup Cream

1packet KNORR Three Cheese Sauce

1 Onion, chopped

(30 ml) tablespoon oil

2 Eggs

400g Roll puff pastry, thawed

200g Bacon, chopped

 

 

Instructions

 

1.In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft

2.Lightly grease a large, deep pie dish

3.Roll out the short crust pastry and line the pie dish

4.Place a piece of greased kitchen paper over the pastry and fill with beans or rice

5.Bake blind in a 210°C oven for 10 minutes

6.Remove the paper and beans and bake for a further 10 minutes

7.Allow to cool

8.Arrange the bacon and onion over the cooled pastry

9.Pour the egg mixture over the bacon and top with the pastry

10.In a bowl beat together the KNORR Three Cheese Sauce powder, eggs and cream

11.Roll out the puff pastry and get it ready to put on top

12.Decorate with left-over pieces of pastry, and brush with extra beaten egg

13.Place in a preheated 200°C oven for 30-35 minutes or until egg is set and pastry is golden

French Leek Pie

 

 

 

Savour the smooth flavours of Emmental and blue cheese combined with cream and roasted vegetables for an unforgettable French treat.

 

 

 

 

 

 

 

Ingredients

 

1 Roll puff pastry or ready-made shortcrust pastry

2 teaspoon Stork Margarine

6 Leeks, chopped

1 Onion, sliced

1 pinch Robertsons Salt and Black Pepper to taste

1 KNORR Roasted Vegetable Bake

1 cup Fresh cream

1 cup Emmental cheese, grated

¼ cup Blue cheese, crumbled

 

 

Instructions

 

1.Preheat oven to 180°C.

2.Line a pie dish with pastry and trim the edges.

3.In a large pan over a medium-low heat melt margarine.

4.Add leeks and onion, sautè for 10 minutes or until soft.

5.Season with salt and pepper and reduce heat to low.

6.Add the KNORR Roasted Vegetable Bake and cream to the pan, heat through until the sauce thickens.

7.Remove from the heat and stir in the Emmental cheese.

8.Pour mixture into the pastry shell, sprinkle with blue cheese.

9.Bake in oven for 30 minutes, or until filling is set and golden on top.

10.Allow to stand for 10 minutes before cutting pie into wedges.

11.TIP: These can be made into individual tartlets using ramekins.

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Cheddar Dill Beer Bread

 

Makes one loaf

Ingredients

 

* 3 cups organic all-purpose flour

* 2 tsp granulated sugar

* 1 tsp salt

* 1 Tbsp baking powder (make sure it’s fresh, otherwise your bread won’t rise…)

*1/2 tsp baking soda

* 2 Tbsp chopped fresh dill or 2 teaspoons dried dill

* 2 tsp caraway seeds

* 1 cup finely grated sharp cheddar cheese

* 12 ounces beer (you can use light or dark but don’t use a stout — the beer must not be flat though the temperature does not matter — I used a Brooklyn Lager since that’s what I had in the fridge)

* Optional Glaze: 1 egg & 2 teaspoons water, beaten

Directions

1. Preheat oven to 375° and grease an 8-inch loaf pan. Combine flour, sugar, salt, baking powder, baking soda dill, caraway seeds, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. The batter will be thick.

2. Spread the batter in the greased loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

3. Cool in the pan on a rack for 5-10 minutes. Remove from the pan and cool for 20 more minutes. Serve warm or at room temperature. This bread toasts nicely and will last for 2-3 days.

 

 

Read more: http://www.care2.com/greenliving/cheddar-dill-beer-bread.html#ixzz2NyY6IB6l