Posted by: tinawina | 2009/10/08


royco recipes

creamy spinach with blue cheese and ham

* 500g (10 cups) spinach, chopped
* 2 onions, cut into rings
* 2 cloves of garlic, bruised and chopped
* 125g (9 slices) ham, cut into strips
* 150g blue cheese (or mature cheddar) cut into blocks
* 1 x 42g sachet Royco Veggie Bake: Creamy Cheese
* 400ml milk
* 60g (± 1/2 cup) mozzarella
* 250ml (1 cup) dry breadcrumbs, mixed with the mozzarella

Pre-heat the oven to 180° C  grease an oven-proof dish with a volume of 1 litre. Blanch the chopped spinach for 2 - 3 minutes in boiling water and then submerge in ice-cold water. Sauté  the onions, garlic and ham and mix into the spinach. Season to taste with salt, pepper and nutmeg. Place the spinach mix in the oven dish and spread the blue cheese on top.

Sauce: Mix the Royco Veggie Bake and milk and season with salt and pepper. Pour over the spinach mix, sprinkle the mozzarella and breadcrumb mix on top and bake for 20 minutes till the cheese is golden brown.

SERVING SUGGESTION: Serve together with pasta ribbons or noodles.

apricot and almond pork roll

* 1kg de-boned loin of pork
* 125g (3/4 cup) dried apricots
* 60ml apricot jam
* 30ml (2 tbsp) wholegrain mustard, mixed with the jam
* 5ml (1 tsp) paprika
* 50g (1/2 packet) flaked almonds, lightly roasted
* 45ml (3 tbsp) wholegrain mustard
* 1 x 35g sachet Royco Gravy for Roast Pork

Pre-heat the oven to 200° C. Cut the loin of pork down its length so that it opens like a book. Flatten slightly with a meat mallet. Blend 2/3 of the apricots, apricot jam and mustard, salt, pepper and paprika in a food processor. Season the meat well on the inside with salt and pepper. Then rub with the apricot mixture and sprinkle with the almonds. Roll the meat tightly and bind with string. Sprinkle with coarse salt and rub with the remaining mustard. Place the meat in a casserole, cover with foil and bake for one hour. Remove the foil and rub the top with 10ml melted apricot jam and grill for another 30-45 minutes. Prepare the Royco Roast Gravy according to instructions. Cut the remaining apricots into slices and add this, together with 10ml apricot jam, to the hot gravy.

Serving: Remove the strings, carve into thin slices and serve with the gravy.

TIP: Sage goes well with pork. Add some to the gravy for extra flavour.

chicken bake with leek and bacon sauce

* 4 deboned chicken breasts, leave skin on
* 150g (1/2 cup) cream cheese
* 2 cloves if garlic, bruised and chopped
* 1 handful parsley, chopped
* 1 handful spring onions, chopped

* 15 ml (1 tbsp) olive oil
* 8 rashers back bacon, cut in squares
* 4 small leeks, cut in thin slices
* 150 ml white wine
* 100 ml water
* 1 x 42 g packet Royco Veggie Bake: Creamy Vegetable
* 125 ml (1/2 cup) cream
* 125 ml (1/2 cup) milk

Pre-heat the oven to 180º C. Mix the cream cheese, garlic, parsley and spring onions and add salt and pepper. Squeeze it under the skin of the chicken and spread evenly with your fingers. Bake the chicken for 30 minutes. Turn on the grill and grill the chicken for another 7 minutes. Make the sauce in the meantime: Heat the olive oil in a medium-sized saucepan and sauté  the bacon and leeks till cooked. Add the white wine and boil until reduced by half. Mix the Royco Veggie Bake with water to form a paste. Add the cream and milk and mix well. Pour the cream mixture into the leek mixture and bring to the boil. Season to taste. Take the chicken out and serve with the leek and bacon sauce and a vegetable of your choice.

easy veg lasagna

* 500 g peeled and chopped vegetables like aubergine,
butternut, baby marrow, mushrooms and small onions
* 1 x 38 g packet of Royco Veggie Bake: Roasted Vegetable
* 1 x 410 g can of whole, peeled tomatoes, drained
(set juice aside)
* 50 g flour
* 50 g butter
* 500 ml (2 cups) milk
* 200 g lasagna sheets
* 250 g grated mozzarella
* 250 g grated cheddar (mix the 2 cheeses)

Pre-heat the oven to 180º C. Arrange the vegetables evenly on a baking tray or roasting pan. Sprinkle with the Royco Veggie Bake and 15 ml olive oil. Bake till cooked. Cut the tomatoes into cubes and mix with the cooked vegetables. Make the sauce in the meantime: Melt the butter in a large pot, add the flout and mix well. Add the tomato juice (from the can) and the milk to the butter mixture. Boil for 2 minutes and season with salt, pepper and nutmeg. " Build"  the lasagna as follows: Start with a sauce layer followed by a lasagna sheet. Spread the vegetables on the lasagna sheet followed by some of the grated cheese. Repeat the process by starting with the sauce and end with sauce and grated cheese. Bake for 35 minutes or till golden brown.

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