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For the Savoury Rice:

  • Sunflower oil 140 ml
  • 250 g Onions (chopped)
  • 200 g Green peppers (deseeded and chopped)
  • 500 g Mixed frozen vegetables
  • 800 g Raw rice

For the Hearty Chicken Stew:

  • Cake flour 25 g
  • 1.5 kg Chicken pieces
  • Onions (finely chopped) 420 g
  • Garlic 5 g
  • Water 1.3 l
  • 350 g Potatoes (peeled and quartered)
  • 150 g Carrots (cut into 2 cm slices)

For the Chakalaka:

  • Sunflower oil 70 ml
  • Onions (peeled and diced) 180 g
  • Garlic (crushed) 7 g
  • Green peppers (deseeded and diced) 55 g
  • Carrots (peeled and grated) 220 g
  • Cabbage (shredded) 125 g
  • 220 g Tinned baked beans in tomato sauce
  • 2 g Red chillies (deseeded and finely chopped)

For the Beetroot and Apple Salad:

  • Onions (finely chopped) 70 g
  • Beetroot (cooked) 1 kg
  • Granny Smith apples (grated) 325 g

For the Corination Chickpea Salad:

  • 625 g Pasta shells (raw)
  • Butter/Margarine 125 g
  • Onion (finely chopped) 375 g
  • 325 g Chickpeas (tinned, drained and rinsed)
  • Fine Foods Tomato Sauce 115 g
  • Coriander (roughly chopped) 20 g

For the Peri-Peri Spinach:

  • Butter/Margarine 60 g
  • Onions (finely chopped) 120 g
  • Garlic (crushed) 5 g
  • 400 g Spinach (blanched and roughly chopped)
  • 50 ml Fresh cream (optional)

For the Roasted Butternut:

  • 1 kg Butternut (peeled and cubed)
  • Butter/Margarine 50 g
  1. For the Savoury Rice:

    • Cook rice according to packet instructions and set aside. In a separate large pan heat oil and add onions and peppers. Season with Robertsons Veggie Seasoning. Cook for 5–10 minutes.
    • Add mixed vegetables and add Robertsons Savoury Spice for Rice and mix well. Add a little water to prevent burning.
    • When vegetables are soft, empty pan into rice and mix well.
  2. For the Hearty Chicken Stew:

    • Mix together cake flour and Knorr Professional Chicken Soup.
    • Place chicken in a bowl and add the soup mix, toss until the chicken is well coated.
    • Heat half the oil in a pot, add the coated chicken pieces and fry on medium heat until golden brown.
    • Remove the chicken from the pot, add the remaining oil and sauté the onions until soft, add garlic and cook for a minute.
    • Add Robertsons Rajah Curry powder and cook for 2 minutes. Return the chicken to the pot.
    • Add Knorr Professional Tomato Pronto, vegetables, water and Knorr Professional Chicken Stock Granules.
    • Bring to boil and simmer for 30 minutes or until the chicken is cooked.
    • Add Robertsons Parsley,15 gKnorr Professional Chicken Soup, stir well and simmer for 5 minutes.
  3. For the Chakalaka:

    • In a pot, heat the sunflower oil and fry the onions until soft and browned.
    • Add the garlic, Rajah Medium Curry Powder and cook for 2 minutes. Add the green pepper, carrot, cabbage, Knorr Professional Tomato Pronto, Robertsons Veggie Seasoning and Knorr Professional Aromat; simmer for 10 minutes.
    • Add the baked beans and chopped chillies, and simmer for 2 minutes.
  4. For the Beetroot and Apple Salad:

    • In a bowl, mix together the onions, beetroot, Fine Foods Fruit Chutney and apples until well-combined.
  5. For the Corination Chickpea Salad:

    • Cook pasta as per packaging instructions, drain and cool.
    • Heat a pan, melt butter and sauté onions until soft. Add Robertsons Rajah Mild & Spicy, Robertsons Turmeric, and Robertsons Veggie Seasoning and sauté for 2 minutes. Remove from the stove.
    • Add chickpeas and stir, then add Fine Foods Tomato Sauce, Fine Foods Fruit Chutney and Hellmann’s Tangy Mayonnaise.
    • Add half of the coriander and allow to cool.
    • Toss through cooked pasta, garnish with remaining coriander and taste for seasoning.
  6. For the Peri-Peri Spinach:

    • Heat the margarine/butter, add onions and sauté until soft.
    • Add garlic, Knorr Professional Dry Peri-Peri Marinade and cook for 1 minute.
    • Add Knorr Professional Tomato Pronto and simmer for 5 minutes.
    • Add blanched spinach to tomato sauce and cook for another minute.
    • For a creamier taste, add cream to the peri-peri spinach and bring to the boil.
  7. For the Roasted Butternut:

    • Pre-heat the oven to 180 ˚C.
    • Place the butternut in a roasting tray. Sprinkle with Robertsons Veggie Seasoning.
    • Add margarine/butter and rub until coated.
    • Roast in the oven for +-20 minutes.
  8. Chef's Tip:

    Replace chicken with beef, lamb or boerewors.