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For the Pap:

  • Water (boiling) 1.5 l
  • Maize meal 750 g

For the Beef Stew:

  • Sunflower oil 50 ml
  • 1.5 Beef stew pieces
  • Onions (peeled and diced) 200 g
  • Garlic (finely diced) 10 g
  • Water 2 l
  • Potatoes (peeled and roughly chopped) 350 g
  • Carrots (peeled and chopped) 100 g

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 Potato Salad:

  • Streaky bacon (fried and cubed) 250 g
  • Baby potatoes (boiled and cut in half) 1 kg
  • Red onions (finely diced) 100 g
  • Pickled jalapeños (thinly sliced) 50 g
  • Fresh chives (chopped) 15 g
  • Cheddar cheese (grated) 100 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)
  • 500 ml Fresh cream (optional)
  • 50 ml Fresh cream (optional)

For the Roasted Butternut:

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

    • In a bowl whisk 500 ml of boiling water and 500 g of maize meal together, making sure there are no lumps.
    • Bring the rest of the water tothe boil.
    • Add maize mixture to the boiling water and stir well.
    • Cover with a lid and cook over low heat for 30 minutes.
    • Pour in the rest of the maize meal, mix and cook well for a further 15 minutes. Stir every 5 minutes to make sure it is cooked through.
  2. For the Beef Stew:

    • In a pot, brown the beef pieces in hot oil.
    • Add the onions and garlic until soft, add Knorr Professional Tomato Pronto.
    • Add 1.5 L cold water. Simmer for 2 hours or until meat is tender. Stir occasionally to prevent from burning. Add the potatoes and carrots.
    • Mix 1 sachet of the Knorr Professional Classic Brown Sauce Gravy to the 500 ml of cold water. Add the mix to the stew and simmer for 5 minutes.
    • Simmer gently with lid on, stirring occasionally until cooked.
  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 Original. Allow to simmer for 10 minutes.
    • Add the baked beans and chopped chillies, and simmer for 2 minutes.
  4. For the Beetroot and Apple Salad:

    • Combine all ingredients.
  5. For the Potato Salad:

    • Mix all ingredients together in a bowl until well-combined.
  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 oven to 180 ˚C.
    • Place the butternut in a roasting tray and sprinkle with Robertsons Veggie Seasoning.
    • Add margarine/butter and rub until coated.
    • Roast in the oven for +-20 minutes.
  8. Chef's Tips:

    • Replace the jalapeños with peppadews to make your potato salad less spicy.
    • Protein option: replace beef with chicken, lamb or boerewors.