Heat a large non-stick pan and add 1kg of your favourite frozen stir fry mix (I used Asian). Cook on the highest heat from frozen, stirring continuously.
One the liquid is almost dried up, add 4 tsp olive oil, 1 tbs each of Robertson’s rustic garlic and herb spice & Robertsons spice for roast potatoes.
Continue to stir fry until all the water is dried out.
Switch off the stove and add 1 cup of cooked rice.
Mix well and serve.
Place 1 bunch of cleaned, cut and washed spinach in a pot with 50-100 ml butter (depending on your taste) and 1 tsp crushed garlic.
Cook on medium high until water is dried up.
Reduce heat to medium and add 3 tbs of flour and mix for a few minutes to cook the flour taste out.
Add 2 cups of milk & 1 chicken stock cube (optional) mix well and allow to simmer for +- 10 mins.
If too thick, add a little more milk until the desired consistency is reached. Season to taste with salt and pepper.
It is ready to eat as is but you may add 1/2 cup fresh cream / 1 disk of feta cheese / 1/2 cup cottage cheese, if you wish.
Cover and steam potatoes (peeled & quartered with olive oil) in microwave for 5 mins.
Add 1 tbs Robertson’s spice for roast potatoes and roast in a preheated oven at 220 deg cel for +- 10 mins until done to your liking.
Spice 2kg chops of your choice with 3 tsp each of dhania jeera powder, chillie powder, steak and chops spice, ginger and garlic paste, 1 tbs Robertsons rustic garlic and herb spice and 1 tsp tumeric.
Grill in a preheated oven @ 200 deg cel for +-45 mins or until chops r cooked through and browned to your liking.
Prepared, tried and tested by: Irene Dasari