Creamy Peri-Peri Chicken Liver Pasta

Serves 4


Olive oil, for frying

500g chicken livers

1 onion, chopped

2 Tbsp garlic, crushed

2 Tbsp tomato paste

3 Tbsp Knorr Peri Peri Sauce

1/2 tsp chilli flakes

1 cup( 250ml) chicken stock

1/2 (125ml) cup cream

Handful cherry tomatoes, optional

Handful parsley, chopped.

Salt & Pepper to taste

250g pasta of your choice


1. Heat oil in a pan over a medium-high heat. Sauté livers for about 5 minutes, or until browned on the outside

2. Add onion, garlic and chilli flakes and sauté for about 5 minutes, Season with salt and pepper. Add tomato paste, cream, stock, Knorr Peri Peri Sauce, and bring to a gentle simmer for 20 minutes

3. While sauce is simmering, prepare your pasta according to packet instructions.

4. To serve, toss the pasta in the chicken liver sauce. Garnish with cherry tomatoes and flat leaf parsley

Mussels in Tomato Sauce

Serves : 3-4

Cook time : 10 minutes

Ingredients :

500g fresh mussels, cleaned

30ml olive oil

1 onion

2 Tbsp crushed garlic

2 tomatoes, chopped

1/2 cup fish stock

2 Tbsp Knorr Tomato Base dry Cook-in-sauce

Fresh Coriander, for garnishing (optional)

Salt & Pepper to taste

Method :

Heat olive oil in a pan, add your chopped onion and garlic. Gently fry for 2 minutes.

Add Knorr Tomato Base dry Cook-in-sauce, chopped tomatoes and fish stock, stir and leave to simmer for 5 minutes.

Season with salt and pepper to taste

Add mussels, cover with lid and leave to simmer until all mussels have opened, about 3 minutes. (Remove any mussels that haven’t opened)

Remove from heat, and serve with toasted bread.

Rice and Chicken #CelebrateYourHeritage



For rice :

30ml oil

1 tsp crushed garlic

1 cup Tastic Long Grain white rice

2 cups chicken stock

1 Tbsp Robertsons Cajun Creole spice

1 cup mixed veg

For Chicken:

30ml oil

6 chicken pieces

2 Tbsp tomato puree

1 red pepper, chopped

1 onion, chopped

2 Tbsp Knorr Tasty chicken soup

1 Tbsp chicken spice

1 Tbsp Cajun Creole spice

1 tsp dry thyme

2 cups, chicken stock

Cherry tomatoes, handful (optional)

Baby spinach, handful ( optional)


Rice :

Heat oil in pot, over a medium heat.

Add garlic and rice, cook for 2 minutes

Add chicken stock, Cajun spice and mixed vegetables.

Leave to cook until the rice is soft

Chicken stew:

Heat oil in a pot and brown chicken pieces, remove and set aside

Add onion and red pepper, and fry for 2 minutes

Add spices and herbs and fry for a further 1 minute

Return chicken to the pot, add stock and tomato puree and leave to cook for 30 minutes,

Mix soup powder with a little water to form a thick paste, add paste into stew

Add spinach and cherry tomatoes, then leave to cook for a further 10 minutes or until stew has thickened

Vetkoek and Mince

Serves 4

For vetkoek

Try the following recipe :

For mince

30ml oil

500g lean mince

1 onion, chopped

1 Tbsp crushed garlic

1 Tbsp Barbercue spice

2 tsp tomato paste

1 x Knorr Naturally Tasty Spaghetti Bolognese mix

250ml water

50g peas

Directions :

Heat oil in a pot, fry onion and garlic until soft and translucent

Add the mince and continue to fry until browned

Add barbecue spice and tomato paste and cook for about 5 minutes.

Add content of Knorr Naturally Tasty Spaghetti Bolognese mix and pour over water, stir, lower heat and leave to simmer for 25 minutes

Add peas, and leave to simmer for a further 5 minutes until they are cooked.

Season to taste.

Serve with vetkoeks!

Creamy mustard mushroom pasta with Rib eye


For fresh pasta

1 cup cake wheat flour

1 cup semolina

3 eggs

For sauce

1 Tbsp oil

200g portobello mushrooms, halved

1 Tbsp grain mustard

1 Tbsp crushed garlic

2 Tbsp parsley, chopped

200ml cream

50ml chicken stock

1 onion, chopped

Handful cherry tomatoes, halved

Salt & Pepper

For steak

1 tsp oil

2 Tbspbutter

3 thyme sprigs

500g rib eye

Salt & Pepper



Combine semolina and flour on a countertop

Create a well in the middle of the flour and break eggs into the well

Combine flour and eggs with your hands until dough starts forming.

Knead dough until a smooth ball created and rest for atleast 30 minutes

Roll out pasta using a pasta machine starting on the highest level and gradually move to the lowest level, roll put the pasta on each level atleast twice

Using a pasta cutter or a knife, cut into the shape you desire

•For Creamy mustard mushroom sauce

Heat oil in a pan, Saute onion, mushrooms and garlic for 5 minutes

Deglaze the pan with chicken stock and let reduce for 5 minutes

Stir in cream, mustard, tomatoes and a handful of parsley, then leave to simmer until thick.

Set aside

Cook pasta in salted boiling water for 90 seconds, remove and add to creamy mustard mushroom sauce

Serve with a Rib eye steak cooked to your liking and garnish with parsley

Roast Chicken in Creamy Fennel Sauce

Serves : 4-6
Prep Time : 15 minutes

30ml Olive oil
1 Whole Chicken
2 Tbsp softened butter
1 fennel bulb, sliced
1 Tbsp crushed garlic
1 Knorr Naturally Tasty Creamy Chicken and Broccoli Bake
120ml cream
3 cups milk
1 sweet corn, Charred (optional)
Salt & Pepper

Heat oven to 180 degrees
Season whole chicken and cavity with salt & Pepper then rub the chicken with the butter and roast for 1 hour

Heat oil in large pan, gently fry the fennel with garlic until soft

Add the milk, and the cream to the pan and stir in the contents of the sachet of KNORR Naturally Tasty Creamy Chicken & Broccoli Bake.

Add the Roasted Chicken and leave to simmer for 20 minutes.

Serve and Enjoy!


Tastic – Nasi Goreng

Tastic Soft & Absorbing Long Grain Brown Rice – Nasi Goreng

2 cups Tastic Soft & Absorbing Long Grain Brown Rice, cooked
2 garlic cloves
2 Tbsp crushed ginger
1 Tbsp Sesame oil
4 eggs
3 Tbsp sweet soy sauce
1/2 onion, chopped
Spring onion, sliced for garnish

Heat sesame oil in a wok or a pan and add onion, garlic, chilli and ginger until fragrant and onions translucent

Add rice and sweet soy sauce, cook through until rice has broken up and soy sauce even distributed.

Garnish with spring onion
Serve with an egg, and you can also serve with prawns, chicken, pork or ground meat