PORK STROGANOFF

Looking for something quick and easy to make that the whole family will love… Try this free Pork Stroganoff Recipe… Stroganoff is a rich creamy dish with strips of meat and mushrooms served with rice or pasta. I have substituted half the cream with yoghurt this makes a much lighter stroganoff.

Ingredients


600g trimmed pork fillet cut into strips 
Salt and freshly ground black pepper 
80g leeks finely sliced
60g butter  
20ml olive oil
250g button mushrooms
pinch of cayenne pepper
1 tsp paprika
15ml wholegrain mustard 
125ml cream 
125ml yoghurt
75ml chicken stock 
15ml dry sherry or brandy
Rice to serve
Fresh parsley to garnish


Method

• Heat a little of the butter and oil and gently fry the pork strips in small batches over high heat. Set aside while making the sauce.
• Heat the remaining butter and olive oil and fry the mushrooms and leeks for a few minutes.
• Stir in the cayenne pepper, paprika, mustard, cream, yoghurt, chicken stock and sherry and bring to the boil.
• Reduce the heat and simmer for about 5 minutes.
• Season to taste with salt and freshly ground black pepper.
• Return the pork strips to the pan and bring the mixture to the boil.
• Remove from the heat and serve on a bed of rice or pasta with vegetables.

Serves 4

BACON & BUTTERNUT PASTA

This free Bacon & Butternut Pasta is incredibly tasty… A pasta dish that the whole family will love! Made with roasted butternut, crispy bacon, pesto and sour cream.

Ingredients


500g butternut, cubed
1 tsp crushed garlic
1 onion, chopped
30ml olive oil
30ml fresh oregano
salt and freshly ground black pepper 
250g bacon, diced
60ml pesto
100ml sour cream
250g penne pasta


Method

• Preheat the oven to 200 °C.
• In a large roasting pan, spread the butternut cubes, garlic and onion, drizzle with olive oil, season with salt and pepper and sprinkle the oregano over the top.
• Roast the vegetables for 10 – 15 minutes or until done.
• In a saucepan fry the bacon until crispy, add the pesto and sour cream and mix well.
• Cook the pasta in salted boiling water until al dente, drain and transfer to a large bowl.
• Combine the butternut and bacon mixtures and spoon on top of the pasta and toss.

Serves 4

BACON & POTATO SALAD

This free Bacon & Potato Salad is amazingly tasty… The bacon makes this potato salad highly addictive & the sour cream makes its super creamy! Serve as a side dish at a braai or BBQ or with any meat of your choice.


Ingredients


500g potatoes
30ml cooking oil
1 small onion, finely chopped
300g bacon, chopped
100ml sour cream
handful fresh chives
salt & freshly ground black pepper to taste


Method

• Cook the potatoes in boiling salted water until soft, drain and set aside.
• In a large frying pan, heat the oil and fry the onion until just soft.
• Add the bacon and cook until done, stir in the sour cream and remove from heat.
• Peel and cut the potatoes into small cubes.
• Toss the bacon mixture, potatoes and chives together.
• Season to taste and serve hot.

Serves 4

SPICY LENTIL & SAUSAGE HOTPOT

This free Spicy Lentil Hotpot Recipe is so quick and easy to make…The sausages and spices make this dish really tasty!

Ingredients

15ml olive oil

10ml crushed garlic

1 onion, chopped

5ml ground coriander

5ml ground cumin

3ml cinnamon

3ml turmeric

1 red chilli, finely sliced (optional)

500g potatoes, peeled & cubed

3 carrots, peeled & sliced

200g lentils

1l beef stock

410g tin tomatoes

6 frankfurters or Russian sausages, sliced diagonally

Fresh parsley, chopped to garnish

Method

• In a large frying pan heat the oil and fry the garlic and onion for 2 – 3 minutes.
• Add the spices and chilli and fry for another minute.
• Add the potatoes, carrots, lentils, tomatoes and beef stock.
• Bring to the boil, reduce heat and simmer until the vegetables are cooked, stir occasionally.
• Add the sausages 5 minutes before serving.

Serves 4

CRUMBED PORK CHOPS

This free crumbed pork chops recipe makes very tasty and crispy pork chops.

Ingredients


4 large pork chops
salt and freshly ground black pepper 
60ml flour
5ml mustard powder
1 extra-large egg, whisked
250ml dried breadcrumbs 
oil for shallow-frying


Method

• Preheat the oven to 180 °C and season the pork chops with salt and freshly ground black pepper.
• Combine the flour and mustard powder on a large shallow plate.
• Put the whisked egg and breadcrumbs into separate bowls.
• Roll each chop in the seasoned flour, then dip it in the egg and finally in the breadcrumbs.
• Put the crumbed chop on a greased baking sheet.
• Repeat with the remaining chops and leave them in the fridge for a few minutes.
• Heat enough oil for shallow-frying and fry the pork chops until golden brown on both sides.
• Return the fried chops to the greased baking sheet and bake for about 10-15 minutes or until done.
• Serve with mashed potatoes and vegetablestables.

Serves 4

CREAMY TOMATO & BACON PASTA

This free creamy tomato & bacon pasta recipe is absolutely delicious. Very quick and easy to make... The whole family will love it!

Ingredients


30ml olive oil
1 clove garlic, finely chopped
250g baby Roma tomatoes
250g bacon
125g young green beans
Salt and freshly ground black pepper
250ml cream
250g tagliatelle pasta
handful basil


Method

• Cook the tagliatelle until al dente and drain.
• Whilst the pasta is cooking, prepare the pasta sauce.
• Heat the olive oil in a pan and fry the garlic and tomatoes for a few minutes until they burst, remove from the pan.
• Chop the bacon and fry in the same pan until done and slightly crisp.
• Return the tomatoes to the pan and season with salt and freshly ground black pepper.
• Add the cream and bring to the boil.
• Toss the pasta with the pasta sauce and serve garnished with basil.

Serves 2 – 4 

CHORIZO & PIQUANT PEPPERS PASTA

The sliced chorizo sausages add extra special flavour to this free chorizo & piquant peppers pasta recipe.

Ingredients


15ml oil
500g chorizo, sliced 
300g mince
1 x 230g Knorr Mince Mate Smoky Bacon
800ml hot water 
125ml piquant peppers, chopped


Method

• In a large frying pan, fry the mince and chorizo in oil for about 5 minutes. 
• Add the sachet of seasoning mix, 800ml hot water, and the uncooked pasta and bring to the boil. 
• Reduce heat and simmer for 15 minutes, stirring occasionally. 
• Add the piquant peppers and simmer for another 5 minutes. 

Serves 4

PEPPERS STUFFED WITH SPICY SAUSAGES & COUSCOUS

Ingredients

6 peppers, any colours
125ml water
30 - 45ml olive oil
pinch of alt
125ml couscous
15g butter
100g spicy sausages, diced
1 small onion, finely chopped
100g button mushrooms, finely chopped
salt and freshly ground black pepper
50g cheddar cheese, grated

Method

• Cut off the top of each pepper and remove seeds and the membrane.
• Prepare your couscous as per instructions on the package.
• Once the couscous is ready stir in the butter and leave to stand for a few minutes and fluff with a fork.
• In a frying pan heat a little oil and fry the sausages, onion and mushrooms for a few minutes.
• Season with salt and freshly ground black pepper.
• Add the sausage mixture to the couscous and leave to cool slightly and then stir in the cheese.
• Spoon the couscous mixture into the peppers and drizzle with a little olive oil.
• Place the tops of the peppers back on the top and cover with tin foil.
• Place the peppers into a greased oven dish and bake in a pre-heated oven at 180°C for about 30 minutes it until done.

Tips: You can use any meat to make th stuffing or simply leave it out for a vegetarian meal and add corn instead.

Serves 6

SPAGHETTI CARBONARA

Ingredients

100g bacon

50g parmesan cheese

3 large eggs

350g spaghetti

2 garlic cloves, peeled and left whole

50g unsalted butter

Salt and black pepper

Method

• Bring a large pot of water to boil, add salt and a dash of oil.
• Add spaghetti and cook until al dente.
• In a large frying pan melt the butter and fry the bacon over a low heat.
• Crush the garlic (do not mash) and add to the bacon, simmer until bacon is crispy. Remove the garlic.
• When pasta is cooked, drain and add to the bacon.
• Beat eggs in a separate bowl, season with pepper cheese.
• Remove the hot pan with the bacon and spaghetti from the stove and quickly pour in the egg mixture.
• Lift the spaghetti so the egg mixes thoroughly and everything is well coated.
• The egg mixture will thicken but not looked scrambled. The heat of the pot will continue to cook the egg.
• Serve immediately with a sprinkling of remaining cheese.

CREAMY CHICKEN & BACON PASTA

Fried chicken and bacon make this quick pasta meal a firm favourite with children.

Ingredients

1 box Knorr Chicken Mate Creamy Mushroom
200g bacon, sliced
600ml hot water
15ml oil
400g chicken breast, sliced
1 onion, chopped
250ml milk

Method

• In a large saucepan, brown the onion, chicken and bacon in oil
• Add the sachet of seasoning spice blend, 600ml hot water and 200ml cold milk
• Add the uncooked pasta, bring to the boil, stirring occasionally
• Reduce heat and simmer for 10-12 minutes or until the pasta is cooked

Serves 4

BACON & BABY MARROW PASTA

Ingredients

400g pasta

20ml sunflower oil

2 onions, sliced

250g rindless streaky bacon, chopped

4 tomatoes, cubed

8 baby marrows, sliced

3 eggs, lightly beaten

1 cup cheddar cheese, grated

Method

• Cook pasta in boiling salted water until al dente.
• While the pasta is cooking, heat oil in a frying pan and sauté onion until soft. Remove from the pan and set aside.
• Add the bacon to the pan and fry for 3 minutes.
• Add the baby marrows and fry for a further 3 minutes.
• Drain the pasta and add the onions, bacon, baby marrows and tomatoes.
• Mix the grated cheese and egg together, pour over pasta. Cook over a low heat for 2 minutes until the egg thickens.
• Season with salt and pepper.
• Serve with a green salad.

Serves 4

SAUSAGES WITH WARM POTATO SALAD

Ingredients

Potato salad:

20ml sunflower oil

6 potatoes

4 hard-boiled eggs, sliced

100ml cider vinegar

100ml sugar

10ml whole-grain mustard

5ml caraway seeds

6 spring onions, sliced

Sausages:

6-8 pork sausage

20ml sunflower oil

Method

• Bring potatoes to boil in a large saucepan and simmer until tender.
• While the potatoes are cooking, place oil, vinegar, sugar, mustard and caraway seeds in a small saucepan and heat for 3 minutes.
• Remove potatoes from heat, drain and peel of the skins. Cut into larges cubes, place in a salad bowl and pour the hot sauce over.
• Top with sliced egg and sprinkle with spring onion.
• Heat oil and fry the sausages over a medium heat for 5 – 10 minutes until brown and cooked through. Grill the sausages for a healthier cooking method.
• Serve with warm potato salad and a fresh green salad.

Serves 4