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Recipes
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Pan-Roasted Chicken Pieces
with Rosemary
Recipe serves 4
Preparation time 10 minutes
Cooking time 60 minutes
INGREDIENTS
30 ml Robertsons dried rosemary
60 ml Stork margarine, softened
10-12 Pieces of chicken
1 sachet KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
METHOD
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Preheat oven to 180°C.
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Loosen the skin of the chicken.
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In a bowl mix together the dry contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet with the margarine and Robertsons Rosemary.
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Rub this mixture under the skin on to the flesh of the chicken.
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Push the skin back into place and rub any left-over mixture on top.
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Roast in a preheated oven at 180°C for 45-60 minutes or until crisp and cooked through
Peppers Stuffed with Rice , Vegetables & Cheese
Recipe serves 6
Preparation time 10 minutes
Cooking time 40 minutes
INGREDIENTS
350 Millilitre Milk
6 Peppers
125 Millilitre Wild rice, cooked
200 Millilitre Brown rice, cooked
2 Cup Mixed vegetables, cooked
1 KNORR Creamy Cheese Veggie Bake
METHOD
-
Preheat oven to 180°C.
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Cut off the tops of the peppers and scoop out the flesh and seeds.
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Mix together the wild rice, brown rice and vegetables and spoon this mixture into the cavities of the peppers.
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Pour sachet contents into a saucepan and add milk.
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Place onto a medium heat and stir until it thickens.
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Pour sauce over the rice stuffing and bake for 20-30 min until cooked.
Spicy Roasted Chicken
Recipe serves 6
Preparation time 5 minutes
Cooking time 40 minutes
INGREDIENTS
1 KNORR Cook-in-Bag Spicy Roast Chicken
1 kg Chicken pieces
METHOD
-
Preheat oven to 180°C.
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Place 1 kg of chicken pieces in a single layer in the roasting bag.
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Sprinkle seasoning mix over the chicken pieces.
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Knot the bag loosely to seal.
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Hold the bag closed and roll gently to coat the pieces evenly.
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Pierce the top of the bag 3 times with a sharp knife for the steam to escape.
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Place on a baking tray in the centre of the oven and bake for 40 – 45 minutes. Ensure that the grill is off at all times.
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Cut the bag open, coat the pieces in any remaining juices and transfer to a serving dish. Spoon the leftover sauce over your meal.
Pasta with Creamy Chilli - Garlic Prawns
Recipe serves 4
Preparation time 20 minutes
Cooking time 10 minutes
INGREDIENTS
1 Tomato, chopped
200 Gram Prawns
3 Millilitre Crushed ginger
2 Cloves garlic, crushed
3 Millilitre Crushed chillies
15 Millilitre oil
Sprigs of fresh dill to garnish
1 Zest of 1 lemon
1 KNORR Beef Stroganoff Dry Cook-in-Sauce
500 Millilitre Milk
250 Gram Pasta, cooked
METHOD
-
In a frying pan, heat oil and add crushed chillies, garlic and ginger and fry for a couple of seconds.
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Add prawns and stir fry for a minute.
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Add tomato and lemon zest and stir through.
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Mix sachet contents with 500 ml milk and add to the prawns.
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Simmer until the sauce has thickened.
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Toss together with cooked pasta and garnish with fresh dill.
Creamy Pasta with Tuna, Corn and Cherry Tomatoes
Recipe serves4
Preparation time10 minutes
Cooking time20 minutes
INGREDIENTS
1 KNORR Tuna Mate Cheddar-Melt
250 Millilitre Milk
800 Millilitre Hot water
2 Tins tuna
250 Gram Frozen corn
200 Gram Cherry tomatoes
METHOD
-
Combine the sachet of seasoning spice blend with 250 ml cold milk and 800 ml hot water in a large pan.
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Add the tuna, corn kernels and pasta, and bring to the boil, stirring occasionally.
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Reduce the heat and simmer for 10 min.
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Stir in the cherry tomatoes and simmer for a further 10 min, stirring occasionally.
Pita Pockets with Lemony Lamb and Sour Cream
Recipe serves 4
Preparation time 15 minutes
Cooking time 30 minutes
INGREDIENTS
200 Millilitre cold water
25 Millilitre lemon juice
3 Millilitre Garlic
500 Gram Lamb, cubed
15 Millilitre oil
4 Pita pockets
100 Millilitre Sour cream
1 Sacket KNORR Savoury Mince Dry Cook-in-Sauce
1 Red onion, sliced
400 Millilitre Shredded lettuce
1 Tomato, finely chopped
125 Millilitre Cucumber, diced
200 Millilitre grated Cheddar cheese
METHOD
-
In a large pan fry lamb, onion and garlic in oil until the lamb is browned, then add lemon juice.
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Mix the sachet contents with 200 ml cold water, add to the lamb and allow it to thicken.
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Place shredded lettuce, tomatoes and cucumber into a pita pocket and fill with lamb cubes.
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Serve with a dollop of sour cream and sprinkle with grated cheese.
