RECIPES

Simple Lamb Chop Casserole

• 8 Chump chops
• Robertsons Salt and Pepper to taste
• 60 millilitre Sundried tomato pesto
• 1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
• 500 millilitre Water
• 1 teaspoon Chopped fresh thyme

1. Place chops in a baking dish.
2. Mix together remaining ingredients and pour over the chops.
3. Leave to stand for 1-2 hours to marinate.
4. Cook in preheated 160°C oven for 2 hours until soft and tender.
5. Serve with creamy garlic and herb mashed potatoes.

All in One Bangers and Mash

• 15 millilitre Olive oil
• 8 Beef sausages
• 1 Onion, chopped
• 2 Garlic cloves, crushed
• 2 Cans chopped tomatoes
• 1 KNORR Country Hotpot
• 300 millilitre Water
• 250 millilitre frozen peas
• Robertsons Salt and Pepper to taste
• 50 millilitre Freshly chopped mixed herbs
• 4 cup Ready made mashed potato
• 15 millilitre Stork Margarine

1. Heat oil in a frying pan and cook sausages for about 8 minutes over medium heat until brown.
2. Set aside.
3. Add onion and garlic to the frying pan and cook until soft.
4. Add sausages, tomatoes, Sachet Knorr Country Hotpot and water to the frying pan and cook for 15 minutes until cooked through.
5. Add the peas, seasoning and herbs and cook for a further 5 minutes.
6. Pour into a casserole dish and top with mashed potato.
7. Dot potato with Stork margarine and place under the grill to brown

Spicy Sub

• 250 millilitre grated Cheddar cheese
• 1 Onion, chopped
• 15 millilitre oil
• 500 gram Mince
• 250 gram Mushrooms
• 1 Red chilli, seeded and finely chopped
• 1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
• 400 millilitre cold water
• 50 millilitre Fresh coriander, roughly chopped
• 1 French loaf
• 5 millilitre Crushed garlic

1. Sauté onion in a splash of oil, toss in mince and brown.
2. Add mushrooms and chilli and fry for a further 5 min.
3. Mix sachet contents with 400 ml cold water and pour over mince.
4. Bring to the boil, giving it a stir often, then simmer for about 10 min.
5. Add chopped coriander.
6. Cut the French loaf lengthways, hollow out a little of the soft bread and fill with the mince mixture.
7. Top with crushed garlic and grated Cheddar cheese.
8. Place under the grill until the cheese is bubbling and golden brown.

• 350 millilitre Milk
• 150 millilitre White wine
• 1 punnet button mushrooms, sliced
• 1 Clove crushed garlic
• 1 Onion, sliced
• 4 Pork chops
• 30 millilitre Cooking oil
• 2.5 millilitre Robertsons Sage
• 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce

1. Heat 15ml oil in a large heavy based pan and brown the pork chops in batches for about 5 minutes on each side until they are golden brown then remove from the pan and set aside.
2. Heat the remaining oil in the pan and fry the onion and garlic until soft.
3. Add the sliced mushrooms and fry until soft then add the white wine and allow to simmer until the liquid has reduced by half.
4. Add the milk and stir in the sachet of KNORR Honey & Mustard Chicken Dry Cook-in-Sauce.
5. Return the pork chops to the pan and allow to simmer on a low heat for 12-15 minutes or until the pork is tender and cooked through.
6. Stir in the sage and serve with mashed potato and steamed green beans or wilted spinach.