Healthy meals don’t have to be bland. - @JoziStylejozistyle.joburg/wp-content/uploads/2016/08/3545_UFS_Seductive... · Healthy meals don’t have to be bland. The promoter is Unilever

Healthy meals don’t have to be bland.

The promoter is Unilever South Africa (Pty) Ltd (“the Promoter”). All recipes in this book have been developed by Unilever Food Solutions Culinary team. Unilever South Africa reserves the rights to all recipe content and recipe images.

Seductive NutritionEdition 4

ufs.com

Seductive Nutrition is about having healthy

and nutritious dishes that look and taste great.

Our Unilever Food Solutions’ chefs and

nutritionists will show you how. They have put

together healthy recipes for your best dishes.

Contents

01 Chef’s Insights

03 Seductive Nutrition

04 Unilever’s Commitment to a Healthier South Africa

05 Cost Breakdown of Plate

07 Lamb Rogan Josh

09 Zesty Lemon and Herb Crusted Hake

11 Zucchini Al Forno

13 Roasted Beef with Yorkshire Pudding and Rosemary Jus

15 Crispy Salmon on Rice Noodle Chicken Stir-Fry

17 Mildly Spiced Grilled Chicken Quarters

19 Hearty Beef Stew with Butterbeans and Veggies

21 Cream, Spinach, Mushroom and Chicken Mieliepap Pie

23 Pan-Fried Herb Fish Cakes

25 Baked Meatballs in Tomato Concassé

27 Storeroom Essentials

Here are some exciting recipes to help you serve delicious and healthy meals.

7

13

25

21

01

Chef’s Insights

With increasingly more people living with high

blood pressure, diabetes and life-threatening

diseases, people are consciously trying to

make healthier lifestyle choices every day with

popular trends such as banting and veganism.

Serving your customers their favourite meals with

higher nutritional content, without compromising

on their taste experience nor the appetising

presentation, is a mighty challenge.

This is where Unilever Food Solutions steps in!

In Seductive Nutrition, Edition 4, our panel of

qualifi ed nutritional experts and highly skilled

chefs have come together to show you how

to take some of the top catering dishes to the

next level.

This way, you can serve your customers healthy,

tasty and visually appetising meals in order to

cater to all of their needs.

Executive Chef

Unilever Food

Solutions South Africa

Craig Elliott

02

At Unilever Food Solutions,

we believe that small nutritional

changes can make a big

difference for everyone. Better

food means better business.

Let us show

you how!

Making healthier choices

in food options has moved

from just being a luxury for

the wealthy, to becoming

important to people of all

socio-economic backgrounds.

Seductive Nutrition Unilever’s Commitment to a Healthier South Africa

03

Our Health Vision

Unilever Food Solutions has been on a

journey to improve health and promote

longevity since 2009 as part of our

global sustainability plan. Offering you

products that are not only tasty and

superior, but that also improve lives,

is part of our heritage.

In 2013, Unilever Food Solutions SA

removed 43 tons of salt* from our

range of stock granules! Since then, we

have been continuously reformulating

many of our product ranges, as well as

reducing the sodium content in them,

in order to improve health and ensure

that we comply with

the upcoming salt

legislations in 2016

and 2019.

04

Healthier Ingredients

Healthier Cooking Methods

Presentation

Unilever Food Solutions wants to serve you by teaching you how

to make your best dishes healthier and looking good through:

These three promises are delivered through the training

sessions we offer, as well as the simple recipes in this book.

Eating unhealthy food

can harm your health More people are looking for healthier options when eating

out in order to protect their health. Therefore, chefs and

cooks play an important part in creating these opportunities

for people eating out.

Which

can

cause

Heart diseaseObesity Diabetes Hypertension

What is the Salt

Legislation?

Why is it Here? Salty Facts

Question: Answer:

A service provided by Unilever Food

Solutions which gives practical advice

and guidance on developing menus

to attract and entice old and new

customers with healthier dishes,

equal in taste, value for money and as

fi lling as more indulgent menu options.

What is

Seductive

Nutrition?

Food for ThoughtSupersized portions

plus excessive salt,

fat and sugar lead to

• South Africans consume twice the daily

recommended amount of salt.

• Strokes, associated with high

salt consumption, is the third leading

cause of death in SA.

• In an effort to reduce this, the South

African Minister of Health announced a

salt reduction legislation in March 2013.

• The salt legislation (R214) mandates

food manufacturers to be compliant

with an initial salt reduction in their

products by June 2016. A secondary

salt reduction legislation will come

into effect in 2019.

• 40% of the salt South Africans eat is added

to food during cooking or at the table.

• It is well established that a high salt

(sodium) intake is linked to increased blood

pressure (hypertension).

• South Africans have one of the highest rates

of hypertension worldwide.

• South Africa is the fi rst country globally to

regulate the amount of salt across a wide

spectrum of foods, with the fi rst reduction

due in June 2016.

• When Unilever Food Solutions make it easier

for you to eat the right amount of salt by

offering lower salt products, we help South

Africans enjoy better heart health.

*Based on full year 2012 volumes.

roduct ra g

sodium content in them,

mprove healthh aandndd eensnsururu ee

ply with

ng sa

in 200

ctsh Africans eatt iis daddded

alt t

00161666 In 2013, we removed

of salt* from our stocks!

05

Cost Breakdown of Plate

Using Unilever Food

Solutions’ professional

range of products

means that your dishes

will always consistently

deliver bursts of fl avour!

Unilever Food Solutions understands that,

as a business, you have to make quality

dishes at a price that meets your budget.

06

Spices and

Seasonings

only amount

to 2 – 6% of

your total

plate cost,

but infl uence

the fl avour

of the

entire dish.

±6%*

Spices & Seasonings

Cost per plate

±15%*

Vegetables

Cost per plate

±15%*

Starches

Cost per plate

±64%*

Protein

Cost per plate

*Percentages are a guideline based on the average of a typical catering plate.

2 kgLamb, bone in, cubed and trimmed of excess fat

100 ml Sunfl ower oil

5 g Robertsons Turmeric

6Curry leaves

750 gKnorrTomato Pronto

250 ml Water

400 mlNatural yoghurt

1 tbsp Cornfl our

300 ml Plainyoghurt

500 gOnions,peeled and fi nely diced

15 g Cumin Seeds

40 gGarlic, crushed

15 g Ground Coriander

30 gGinger, crushed

10 gRobertsons Rajah Medium Curry Powder

+

+

+

+

+

+

+

+

+

Marinade for Lamb

Curry Masala Sauce

50 gKnorr Peri-Peri Dry Marinade

+

+

2 gRobertsons Cayenne Pepper

15 gCumin Seeds

5 g Ground Coriander

8Cardamom pods

8Cloves

+ + ++

+

• In a mixing bowl, combine the lamb cubes, yoghurt and spices.

• Cover and refrigerate for 1 hour.

• In a large pot, heat the oil and brown the marinated lamb in batches. Remove from the pot.

• In the same pot, sauté the onions till soft and translucent.

• Add to the onions, the garlic, ginger, Robertsons Rajah Medium Curry Powder, Robertsons Cayenne Pepper, cumin seeds, coriander, cardamom pods, cloves and curry leaves. Sauté until fragrant.

• Add the browned meat, Knorr Tomato Pronto and the water to the pot. Bring to the boil and simmer with the lid on for 45 minutes or until the meat is tender.

• Finish with the natural yoghurt mixed with the cornfl our and simmer for 10 minutes.

By Chef Brad Kavanagh

Lamb Rogan JoshStandard Recipe – Portion Yield: Approx. 2.75 kg

Portion Size/Serving Suggestion: 275 g

Number of portions: 10

Nutritional Information*

Energy (kJ) 499

Protein (g) 10.9

Carbohydrate (g) 5.2

Of which sugars (g) 1.8

Fat (g) 5.6

Of which saturated fats (g) 1.4

Fibre (g) 1

Sodium (mg) 198

per 100 g serving

07 08

Menu Inspiration

Marinade overnight if possible as this

makes the meat more tender and the

fl avours stronger.

Grated Beetroot and Naan Bread.

Serving Suggestion

Robertsons Rajah Medium Curry Powder

• A delicately fragrant and

mild curry powder blend

of coriander, cumin,

turmeric and methi.

• Halaal and Kosher.

*For main dish only.

1.2 kgHake fi llets, leave skin on

• Defrost and cut the hake fi llets into portions.

• Combine 25 g Knorr Lemon & Herb Dry Marinade, parsley, dried bread crumbs, sesame seeds and melted Marvello 50% Fat Spread.

• Whisk together 20 g of Knorr Lemon & Herb Dry Marinade, olive oil and water, and pour into a roasting dish.

• Place the hake, skin down, on the roasting dish. Use a pastry brush and baste the marinade over the fi sh.

• Spoon the crust onto each hake portion and pat down with the back of a spoon.

• Oven bake at 160°C for 12 – 15 minutes or until cooked.

• Garnish with a coriander sprig and serve with a lemon wedge and side salad.

20 gKnorr Lemon & Herb Dry Marinade

100 ml Water

30 mlOlive oil

10 gCoriander sprigs,

2Lemon wedges, to serve

+ + ++

Crust

Zesty Lemon and Herb Crusted Hake

Fish Marinade


Energy (kJ) 702

Protein (g) 17.4



Fat (g) 6.7


Fibre (g) 0.7

Sodium (mg) 303

per 100 g serving

09 10

Menu Inspiration

• Try pan-fried fi sh cakes with sweet chilli

coriander mayo.

• Try other lean fi sh, like farmed cob.

By Chef Mary Worthington

Zesty Lemon and Herb Crusted Hake Standard Recipe – Portion Yield: 1.4 kg



25 gKnorr Lemon & Herb Dry Marinade

15 gParsley, fi nely chopped

150 gBread crumbs, dried

120 g Marvello 50% Fat Spread, melted

+ ++ +12 g Sesame seeds

Red Kidney Bean, Chickpea and Feta Salad.

Serving Suggestion

Knorr Lemon & Herb Dry Marinade

• This deliciously fl avoured

marinade tenderises

overnight. It can be

used in three versatile

ways: basting, marinating,

and drizzle and dipping.



Zucchini Al Forno

11

50 gMarvello 50% Fat Spread

20 gRobertsons Veggie Seasoning

250 gOnions,peeled and cut into quarters

2 gRobertsons Mixed Herbs

100 gRed pepper, cubed

250 gKnorr Tomato Pronto

500 gBeef mince, lean

150 gRicotta cheese

+

+

+

+

+Zucchini Al Forno

10 gKnorr Beef Stock Granules

+

+

• Melt the Marvello 50% Fat Spread in a pot. Fry off the onions and red pepper for 5 minutes.

• Add the mince, Knorr Beef Stock Granules, Robertsons Veggie Seasoning, Robertsons Mixed Herbs and brown the mince.

• Add the Knorr Tomato Pronto to the mince mixture and allow to cook through for 20 minutes, stirring occasionally. Set aside to cool.

• Once cooled, add the ricotta cheese.

250 gWhole-wheat pasta

700 gBaby marrow, (zucchini) top and tail and ribbon cut

4Eggs

500 ml2% milk

250 mlMeadowland Classique

+ + ++

• Cook the whole-wheat pasta according to the pack instructions.

• In a jug, whisk together the eggs, milk, Meadowland Classique and Knorr Classic White Sauce to form a custard-like consistency.

• Grease a half insert or individual moulds and layer with ribbon baby marrow.

• Mix the mince mixture together with the pasta and ricotta cheese and gently spoon the mixture into the ribbon-fi lled insert.

• Pour the custard fi lling evenly over the mince mixture. Cover with the remainder of the baby marrow. Then cover with foil and bake in a preheated oven at 160°C for 45 minutes.

50 gKnorr Classic White Sauce

Standard Recipe – Portion Yield: 10 kg




Energy (kJ) 460

Protein (g) 6.1



Fat (g) 5.9


Fibre (g) 1

Sodium (mg) 206

per 100 g serving

Menu Inspiration

For a richer-tasting Al Forno, replace

the milk with cream and grated parmesan.

12

By Chef Heidi Heckmann

Robertsons Veggie Seasoning

• All-in-one, multi-purpose

seasoning. Offering a good

blend of herbs, spices,

garlic and chilli.


Roast Beetroot, Brinjal and Red Onion

Salad with Balsamic Dressing.

Serving Suggestion


30 gRosemary, fresh

13

Roast Beef Sirloin

Yorkshire Pudding

Rosemary Jus


Energy (kJ) 864

Protein (g) 16.8



Fat (g) 13.6


Fibre (g) 0.1

Sodium (mg) 253

per 100 g serving

14




2.3 kgBeef sirloin, whole and trimmed off excess fat

0.5 mlSalt

200 mlMilk, low fat

15 mlRobertsons Veggie Seasoning

60 mlSunfl ower oil

10 mlWater

500 mlWater

5 mlRosemary sprigs, fresh

+

+

+

+ +

+ + +

+

• Preheat the oven to 240°C.

• Mix the water, Knorr Beef Stock Granules and chopped rosemary together.

• Rub the mixture onto the beef roast. Seal the meat on all sides by placing onto a hot griller or pan.

• Turn the oven heat down to 200ºC, place the roast onto a roasting tray and cook for 50 minutes.

• Remove from the oven and rest for 5 minutes, covered with foil to avoid the roast getting cold.

• Whisk together the eggs and low fat milk with an electric mixer until bubbles form. Leave it to chill for 3 minutes.

• Sift the fl our and salt onto the egg mixture and blend with the electric mixer until well combined. Sift the blended batter through a sieve to remove lumps.

• Stir in the Robertsons Veggie Seasoning and mix well.

• Rest the batter at room temperature for 1 hour.

• Pour a little bit of oil into the muffi n pan and place in the oven for 5 minutes at 220ºC or until the oil is just smoking. Pour the Yorkshire pudding batter evenly among the muffi n pans. Then lower the temperature to 180ºC and bake for 5 minutes or until the puddings are puffed and golden.

By Chef Pinky Maruping

Roasted Beef with Yorkshire Pudding and Rosemary Jus


4 Eggs

50 g Knorr Jus

200 ml All-purpose fl our

• Prepare the Knorr Jus as per packaging instructions. Add the rosemary sprigs and bring to the boil.

• Strain into a heatproof jug.

Menu Inspiration

Remove the meat from the refrigerator

60 minutes before cooking. This will give the

roast a chance to reach room temperature.

Brussel Sprouts and Orange Glazed Carrots.

Serving Suggestion


Knorr Beef Stock Granules

• A foolproof solution –

now you can add as

much fl avour as you

need without oversalting

your dish.

• Halaal.

By Chef Tebogo Evaldt Ramatsui

Crispy Salmon on Rice Noodle Chicken Stir-Fry

15

25 mlOlive oil

40 gFresh ginger, cut julienne

360 gCarrots, peeled and cut julienne

200 mlLight soy sauce (low salt)

375 gRed pepper, cut julienne

125 mlFish sauce (mix with sesame oil)

500 gMange tout, sliced diagonally

75 mlWater

100 gCelery sticks, sliced diagonally

125 mlSesame oil

320 gRibbon rice noodles

12.5 mlSesame oil

40 gGarlic cloves, sliced

750 gChicken breast, thinly sliced

415 gBaby bok choy, washed and shredded

+

+

+

Crispy Salmon on Rice Noodle Chicken Stir-Fry

+

+

+





Energy (kJ) 519

Protein (g) 8.6



Fat (g) 5.4


Fibre (g) 1.3

Sodium (mg) 291

per 100 g serving

16

+ +

250 gOnion, cut Chinese style

+

+

Salmon

25 gToasted sesame seeds

Spring onion, fresh and sliced

• Season the salmon with the Robertsons Fish Spice.

• Heat a frying pan and add the oil. When the oil is hot, add the salmon fi llets, skin-side down, and leave for 3 minutes. When the skin is slightly crispy, fl ip over and cook for a further 3 minutes on the other side and remove.

• Serve the stir-fry topped with the salmon, crispy skin side up. Drizzle with the remaining sesame oil fi sh sauce mixture. Sprinkle sesame seeds and garnish with spring onion.

+300 gBaby corn, halved

200 gWild mushrooms, sliced

• Place the noodles in a large heatproof bowl. Cover with boiling water, and leave to soak for 8 – 10 minutes. Strain and refresh in cold water.

• Heat the olive oil and sesame oil in a large wok. Add the chicken and stir-fry for 2 minutes or until just cooked. Set aside.

• At a high heat, add the onion, carrots, red pepper, celery, mange tout, ginger, garlic and mushrooms to the wok and stir-fry for 2 minutes. Add the water, bok choy and baby corn. Cook for 2 minutes or until the beans are bright green and tender crisp.

• Return the chicken and cook for a further 2 minutes.

• Reduce the heat, add the soy sauce, stir-fry for 1 minute and then add the noodles. Stir in gently for 2 minutes. Add half of the fi sh sauce and sesame oil mixture.

12.5 mlOlive oil

10 x 80 gFresh salmon

+ +30 gRobertsons Fish Spice

30 g

+

Menu Inspiration

Coconut oil can also be used, and prawns

can be used (or added) instead of salmon.

To spice it up, add Robertsons Cajun Spice.

For a zesty fl avour, add Robertsons Lemon

& Herb Seasoning.

Alternatively, other lean fi sh may also be used

instead of salmon for a more affordable dish.

Cucumber and Mango Salad.

Serving Suggestion

+

+

+

+

Robertsons Fish Spice

• Offers you a unique

blend of spices that

will enhance the natural

fl avour of your meat.



17

Mildly Spiced Grilled Chicken Quarters

3 gRobertsons Peri-Peri

25 gRobertsons Chicken Spice

5 g Robertsons Mixed Herbs

+ +

+

+50 mlSunfl ower oil

10 x 225 g Chicken quarters

1Lemon, cut into 1/8s

150 gFine Foods Fruit Chutney

Mildly Spiced Grilled Chicken Quarters

• In a bowl, combine the Robertsons Peri-Peri, Robertsons Chicken Spice, Robertsons Mixed Herbs and oil.

• Coat the chicken quarters in the marinade before placing skin-side up on a roasting tray, with the lemon pieces.

• Roast at 180°C for ± 40 minutes or until cooked.

• Once fully cooked, brush the leg quarters with Fine Foods Fruit Chutney, and squeeze the cooked lemons over.


per 100 g serving

18

Standard Recipe – Portion Yield: 2.25 kg


Number of portions: 10By Chef Brad Kavanagh

Energy (kJ) 731

Protein (g) 17.6



Fat (g) 10.2


Fibre (g) 0.5

Sodium (mg) 247

Menu Inspiration

If you aren’t looking for a spicy option,

then use Robertsons Lemon & Herb

Seasoning, Robertsons Chicken Spice

or Robertsons Paprika.

Sweet Potato Chips and a Side Salad.

Serving Suggestion

+

Robertsons Chicken Spice

• Offers you a unique

blend of spices that will

enhance the natural

fl avour of your meat.



Hearty Beef Stew with Butterbeans and Veggies

19

100 mlSunfl ower oil

250 gTinned butterbeans, drained (410 g tin)

160 gGreen beans, sliced

100 gKnorr Brown Onion Soup

500 mlWater


5 gGreen beans, sliced

1.5 kgLean Beef, deboned, cubed andtrimmed off excess fat

360 gOnions, chopped roughly

+

+

+ +

Hearty Beef Stew with Butterbeans and Veggies

20 gGarlic, crushed

+

+

• Heat the oil and brown the meat in a pot.

• In a second pot, cook the onions till soft together with the garlic, and add to the brown meat.

• Add the Knorr Tomato Pronto, Knorr Beef Stock Granules and 2 L of water.

Allow to simmer for 1 hour. Stir occasionally to prevent it from burning.

• Add the carrots, butternut and potatoes. Simmer for 30 minutes or until the meat is tender and the vegetables are cooked.

• Add in the green beans and butterbeans. Simmer for a further 5 minutes on a low heat.

• Make a slurry with the Knorr Brown Onion Soup and 500 ml of water, and add to the stew. Simmer on a low heat until the stew thickens.

Standard Recipe – Portion Yield: Approx 3.3 kg




Energy (kJ) 577

Protein (g) 8.2



Fat (g) 7.9


Fibre (g) 1.3

Sodium (mg) 280

per 100 g serving

20

By Chef Mary Worthington

+

250 gKnorr Tomato Pronto

+

+

300 gCarrots, peeled and sliced into rounds

2 LWater

600 gButternut, peeled and cubed

500 gPotatoes, peeled and cubed

++2 L

Menu Inspiration

Substitute the Knorr Tomato Pronto

and tinned butterbeans with tinned

baked beans in tomato sauce.

Parsley Brown Rice.

Serving Suggestion

Knorr Brown Onion Soup• Use as a base to your

own signature soup or

as a thickener in stews

and curries.

• Halaal.


+

+

21

By Chef Heidi Heckmann

Cream, Spinach, Mushroom and Chicken Mieliepap Pie


250 gOnions, chopped

1 kgChicken breast, cubed

300 ml Milk

150 ml Water

150 g Mushrooms, sliced

100 g Knorr Classic Creamy Mushroom Sauce

+ +

+

+250 g Spinach, fi nely sliced

Cream, Spinach, Mushroom and Chicken Mieliepap Pie

• Melt the Marvello 50% Fat Spread and sauté the onions for 5 minutes.

• Add the chicken cubes and cook through for 5 minutes. Add the mushrooms and spinach and cook for a further 5 mintues.

• Mix the Knorr Classic Creamy Mushroom Sauce, milk and water into a slurry, add to the chicken fi lling and cook for 5 mintues, stirring continuously. Set aside to cool.


Energy (kJ) 678

Protein (g) 12.2



Fat (g) 4


Fibre (g) 1.3

Sodium (mg) 417

per 100 g serving

22




+

++

+ +

1.8 L Water

15 g Knorr Aromat

15 g SprinklingRobertsons Veggie Seasoning

50 g Mozzarella cheese, grated

50 g Cheddar cheese, grated

+

• Bring the water to the boil, add the Marvello 50% Fat Spread, Knorr Aromat and corn. Then add the mielie meal and cook for 15 mintues, stirring continuously on a low heat.

• To assemble – grease the insert, add the chicken fi lling and spread evenly. Then top with the mielie meal mixture. Garnish with grated cheeses and a sprinkling of Robertsons Veggie Seasoning.


150 g Corn kernels

440 g Mieliemeal

Menu Inspiration

For a variation to this dish, use chicken livers.

Spice it up by adding freshly chopped chilli.

Spiced Cabbage and Smashed Cherry Tomatoes.

Serving Suggestion


Knorr Creamy Mushroom Sauce

• A guaranteed

lump-free sauce.

• Halaal.

2 Bay leaves

125 mlSunfl oweroil

100 gCake fl our

5 gRobertsons Paprika

Pan-Fried Herb Fish Cakes

23

1 kg Hake fi llets

12 g Robertsons Fish Spice

100 g Onions, quartered

6Robertsons Whole Black Peppercorns

+ +

+

+

+

+

+

Pan-Fried Herb Fish Cakes

1 L Water

+

+

+

+

+

• In a pot, add the hake fi llets, onions, bay leaves, Robertsons Whole Black Peppercorns and 1 L of water. Boil for ±15 minutes. Strain the liquid, discard the bay leaves, onions and black peppercorns.

• Roughly fl ake the cooked hake.

• Season the cooked hake with the Robertsons Fish Spice, chopped parsley, Robertsons Italian Herb, spring onions, Robertsons Paprika and lemon zest .

• Pour the Knorr Mash Flakes into the pot of 600 ml boiling water and briskly whisk. Cover and leave for 3 minutes.

• Mix the prepared mash potatoes and fl aked cooked hake together. Shape with a cookie cutter.

• Dust the shaped fi sh cakes in the fl our and shake off excess fl our.

• Heat 40 ml of oil in a frying pan over a medium heat. Fry the fi sh cakes, in batches, for 3 – 4 minutes each side, or until golden. Repeat the process until all the fi sh cakes are cooked.

• Remove the fi sh cakes from the pan and place on a tray lined with kitchen paper towel to drain excess oil.

2 gRobertsons Italian Herb





Energy (kJ) 785

Protein (g) 14.8

Carbohydrate (g) 11


Fat (g) 9


Fibre (g) 1.1

Sodium (mg) 238

per 100 g serving

24

By Chef Pinky Maruping

Menu Inspiration

The hake can be steamed instead of being boiled.

Ensure that the skin is removed before fl aking

the cooked hake. Or remove the skin whilst the

hake is frozen.

You can substitute the Robertsons Fish Spice

and Robertsons Italian Herb with Robertsons

Veggie Seasoning.

As an alternative, you can crumb using fl our,

egg wash and Knorr Mash Flakes.

Ribbon Vegetable Salad and Wedges.

Serving Suggestion


Knorr Mash Flakes• This solution tastes as

good as scratch with

98% potato content.

• Ensures consistency

and allows for portion

control.

• Halaal

•

•

••

50 gSpring onions, sliced

15 gParsley, roughly chopped

600 ml Water,boiling

100 g Knorr Mash Flakes

1Lemon zest

25

Baked Meatballs in Tomato Concassé

Sauce


Energy (kJ) 534

Protein (g) 8.7


Of which sugars (g) 1

Fat (g) 5.9


Fibre (g) 1

Sodium (mg) 450

per 100 g serving

26



Number of portions: 10By Chef Tebogo Evaldt Ramatsui

1 kgBeef mince, lean

1 LKnorr Tomato Pronto

420 gOnions, grated

180 g Whole-wheatbread crumbs,

+

+ +

+ +20 g Robertsons Veggie Seasoning

• Combine all the ingredients together and mix well.

• Roll the mince into 30 g balls and place in a full size bain-marie insert.

• Mix the Knorr Tomato Pronto, water and Robertsons Veggie Seasoning together.

• Pour the Knorr Tomato Pronto mixture over the raw meatballs and bake in the oven at 180°C for 20 minutes.

500 ml Water

60 g Robertsons Veggie Seasoning

Meatballs

Menu Inspiration

Lean chicken/lamb/pork can be used as well.

Green Beans and Herbed Mash.

Serving Suggestion

Knorr Tomato Pronto

• Good quality, versatile

and ready-to-use

tomato mix.

• Halaal.


Robertsons Chicken Spice

Product No 11443Weight 6 x 1 kg

R b t Robertsons Chip and Potato Seasoning


RobertsonsRobertsons Barbecue Spice


Robertsons

Hellmann’s Tangy Reduced Oil Mayonnaise

Product No 20046259Weight 4 x 2.5 kg

Hellmann’s Tangy

MeadowlandClassique

Product No 21162149Weight 6 x 1 L

Marvello 50% Fat Spread

Product No 2700216Weight 30 x 500 g

MarvelloButter Flavoured


Marvello

Storeroom Essentials

27

KnorrAromat


KRobertsons Veggie Seasoning


Robertsons

28

Our Top 10

RobertsonsFish Spice


Robertsons RobertsonsSteak & Chops Spice


Robertsons

Knorr Chicken á la King


Knorr

Knorr Classic Creamy Cheese Sauce


Knorr Classic

Robertsons Rajah Curry Powders

Weight 6 x 800 g

• All-in-One: 11133• Hot: 11125• Mild & Spicy: 11131• Medium: 11132

R b t

Knorr Classic Creamy Mushroom Sauce


K Cl i CKnorr ClassicWhite Sauce


K Cl i

Knorr Chicken Stock Granules


• Beef: 21055199• Vegetable: 21055200

Knorr

Fine Foods Fruit Chutney


KnorrBrown Onion Soup


KnorrKnorr Tomato Pronto

Product No 11007 Weight 6 x 2 kg

KMarvello Spreadable


Marvello KnorrSweet Chilli Sauce

Product No 10543Weight6 x 2 L

For convenience and versatility

in your kitchen, here are our

top 10 products that should

be in every pantry.

Knorr Classic Black Pepper Sauce


Knorr Classic Knorr Mash Flakes

Product No 11326 Weight 1 x 2 kg

KnorrKKnorrDry Marinades

Weight 6 x 1 kg

• Barbecue: 12386• Lemon & Herb: 12387• Peri-Peri: 12388

K

Hellmann’s Signature Vinaigrette

Product No 21062498Weight 6 x 1 L

Flora GoldPortions


Flora GoldPortions

Knorr Classic Brown Sauce Gravy


K Cl i

RobertsonsPaprika


Robertsons

Knorr Chicken Breading

Weight 1 x 5 kg

• Original: 21165448• Spicy: 21165447

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The promoter is Unilever South Africa (Pty) Ltd (“the Promoter”). All recipes in this book have been developed by Unilever Food Solutions Culinary team. Unilever South Africa reserves the rights to all recipe content and recipe images.

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Healthy meals don’t have to be bland. - @JoziStylejozistyle.joburg/wp-content/uploads/2016/08/3545_UFS_Seductive... · Healthy meals don’t have to be bland. The promoter is Unilever