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Ingredients

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Step 1

Step 2

  • Sunflower oil 100.0 ml
  • Onions (finely chopped) 200.0 g
  • Cabbage (shredded) 600.0 g
  • Spinach (washed and chopped) 300.0 g

Step 3

Step 4

  • Water 500.0 ml
  • Butternut (peeled and cubed) 1.2 kg
  • Butter 60.0 g
  • Brown sugar 50.0 g

Preparation

  1. Step 1

    Grilled Ox Liver:
    1. Preheat a griddle pan or use a flat top griller.
    2. Run the liver under cold water, remove the membrane with your fingers and pat dry. Cut the liver into 10 – 15 mm thick slices and season with the Robertsons Steak and Chops Spice. Grill for 3 min per side.
    3. Make a slurry with 100 ml of water and the Knorr Professional Roast Onion Gravy. Bring the rest to the boil. Add the slurry to the boiling water, reduce the heat and simmer for 2 min. Serve over the liver.
  2. Step 2

    Fried Cabbage With Spinach:
    1. In a pot, heat the oil and fry the onions until soft, then add the cabbage and cook for a further 5 min.
    2. Add the Knorr Aromat and the spinach and cook for another 5 – 7 min or until all the moisture has evaporated.
  3. Step 3

    Pap:
    1. Whisk half the maize meal into the boiling water, reduce the heat, cover and simmer for 10 min.
    2. Open and whisk in the rest of the maize meal well, cover and let it cook for a further 8 – 10 min.
  4. Step 4

    Cinnamon Butternut:
    1. Steam the butternut in a combi steamer or boil.
    2. Drain off the water.
    3. Add the butter, cinnamon and sugar.
  5. Chefs Tip

    You can lower the cost of the recipe by reducing the amount of sides. Such as: serve either spinach or butternut.