PRODUCTS
COMPETITIONS
RECIPES
IMANA WILD RIDE
MEDIA & ACTIVATIONS
CREAMY BAKED FISH
Serves: 4 - 6  Preparation Time: 15 mins    Cooking Time: 45 - 60 mins
INGREDIENTS
4 – 5 potatoes, sliced thinly
600g frozen hake
1 green pepper, sliced
1 onion, finely chopped
2 teaspoons (10 ml) fresh parsley
Salt & Pepper to taste
METHOD
1. Boil potatoes until almost cooked through.
2. Place fish in the casserole dish and arrange the green pepper and onion on top.
3. Season with parsley, salt and pepper. 
4. Layer the potatoes on top.
5. Mix the dry powder of the IMANA Chicken à la King Cook-in-Sauce, corn flour and maas or milk together until smooth and spoon over the potatoes.
6. Sprinkle with cheese and bake for 30-40 minutes at 180°C until golden and bubbly.
1 sachet IMANA Chicken à la King Cook-in-Sauce
1 tablespoon (15ml) corn flour
250ml maas or milk
1 cup (250ml) grated cheese
DOUBLE CHEESE, CREAMY TUNA BAKE
Serves: 4  - 6  Preparation Time: 10 mins    Cooking Time:  30 mins
INGREDIENTS
300g pasta of your choice
3 tablespoons (45 ml) margarine
1 onion, roughly chopped
1 green pepper, chopped
¼ cup (65ml) margarine
2 tablespoons (30ml) flour
1 ½ cups (375ml) milk
METHOD
1. Cook pasta in rapidly boiling water until tender, drain but keep warm.
2. Melt margarine in a saucepan. Fry onion and green pepper until soft. Add flour and mix until well combined.
3. Remove from heat and slowly add the milk and IMANA Garlic & Herb Super Stock Cube, mixing all the time.
4. Return to the heat and allow to cook slowly, stirring occasionally, to ensure that no lumps form.
5. Add tuna and frozen peas, salt and pepper.  Stir until heated through.
6. Mix the tuna sauce and pasta together then place in an ovenproof dish.  
7. Prepare the IMANA Cheddar Cheese Sauce by adding 250ml of boiling water to the dry sauce. Stir until thick and smooth.  
8. Pour over the Tuna bake and top with grated cheese and bake for 5 – 10 minutes at 180°C until cheese has melted and the bake has heated through.
1 IMANA Garlic & Herb Super Stock Cube
2 x (170g) cans tuna
1 cup (250ml) frozen peas
1 IMANA Cheddar Cheese Sauce
250ml boiling water
½ cup (125ml) grated cheese
SPICY FISH CAKES
Serves: 6   Preparation Time: 15 mins    Cooking Time: 20 mins
INGREDIENTS
2 cups (500ml) cooked fish, flaked
1 ½ cups (375ml) cold mashed potato
½ cup (125ml) fresh bread crumbs
1 small onion, chopped
1 small red chilli, deseeded and finely chopped
1 egg, beaten
1 sachet IMANA White Sauce
1 teaspoon (5ml) Mild Curry Powder
½ cup (125ml) flour
¼ cup (60ml) fresh breadcrumbs, extra
125ml (½ cup) oil
1 sachet IMANA Cheddar Cheese Sauce
1 tablespoon (15ml) chopped parsley
METHOD
1. Add the fish, potato, bread crumbs, onion, chilli, egg, IMANA White Sauce and Mild Curry Powder to a mixing bowl and stir well to combine.
2. Place the flour and extra bread crumbs in a separate bowl or plate.
3. Shape mixture into small round patties and then coat with flour and crumb mixture.
4. Heat oil in a frying pan over medium heat and fry the fish rounds, moving them around the pan until golden brown on all sides.
5. Make up the IMANA Cheddar Cheese Sauce using 250ml boiling water.  Stir with a fork until sauce thickens.  Add the chopped parsley and stir.
6. Serve the fish cakes with the cheese sauce and a fresh healthy side salad.