What’s for dinner?
Meal ideas AUTUMN WINTER 2013
dedicated to flavour
knorr recipe booklet Autumn winter 2013
A
t KNORR we believe that good food matters. So our range is full of ‘tools’ to help you create wonderfully intense flavoured meals for family and friends to enjoy. From KNORR Stock Pots, Cubes & Granulated Stock to a wonderful range of KNORR Soups & Sauces we’ve got something to add to every home-made savoury dish. And to feed your inspiration this winter we are proud to have teamed up with TV Chef Manuel Xuereb to bring you some great recipe ideas. Manuel has been using KNORR in his kitchen for a number of years so we thought we’d share some of the great recipes he whips up for dinner. We’ve also spoken to a few of his (and our) favourite local chefs to find out how they use KNORR in their everyday cooking. The result is a collection of KNORR inspired recipes for a time of year when good home cooked food is on the menu and when we begin to gear up for a fun-filled festive season ahead. So whether you follow our recipes to a T or put your own twist on our ideas, we hope you enjoy our pages of mouth-watering cuisine. If you’d like to share your own recipes we’d love to hear your ideas. In fact we’ve got 10 KNORR Hamper baskets to give away to the 10 most inspirational recipes we receive by the 31st December 2013. Send to: KNORR Recipes, P.O. Box 295, Valletta, Malta. For more recipes, food facts and competitions ‘like’ our Facebook page - facebook.com/mzmltd
contents 4 5 6 7 8 9 10 11 12 13 14 15 16
Manuel Xuereb Roast chicken with pancetta & rosemary potatoes Chicken, bacon & mushroom pasta bake Aaron degabriele Rabbit & pork belly casserole Spicy chicken & chorizo moussaka Matthew attard Beef stew in red wine & herbs Mushroom vol-au-vents Claire Borg Potato & chickpea soup Qarabaghli fil-bormaforn the preca sisters Pan-fried sea bass fillet risotto Mussel & clam chowder Manuel xuereb Stuffed pork fillet with figs & walnuts Honey-glazed vegetables with rosemary Meet the chefs
roast chicken with pancetta & rosemary potatoes
by Manuel xuereb
prep 15 min (5 hrs prior to cooking) | Cook 1 hr 15 min | Serves 4 ingredients
Method
For the chicken 1 Knorr Chicken Stock Cube 1 Whole chicken, inners removed 1 tbsp Olive oil 2 Large lemons 1 tbsp Fresh rosemary, chopped & 2 extra sprigs 1 tbsp Fresh thyme, chopped 8 Cloves of garlic, finely chopped 30g Butter Fresh seasoning 500ml White wine
For the roast chicken • Pat dry the skin of the chicken using kitchen towel. Place in a large oven dish & put aside. • Next, place the oil in a small bowl & crumble in the Knorr Chicken Stock Cube. Mix together to form a paste. Finely grate the zest of the lemons & add to the stock cube paste along with the chopped rosemary, thyme, garlic & butter. Season well with salt & pepper & mix together to create a lovely, fragrant marinade. • Rub this mixture all over the skin of the chicken. • Cut the lemons into quarters & stuff into the chicken, along with the extra sprigs of rosemary. Tie the legs of the chicken together with a small piece of string (remove before serving) & cover with a large piece of foil. Allow the flavours to infuse in the fridge overnight or for at least 5 hrs. • When you are ready to cook the chicken, bring it out of the fridge & pour the wine into the bottom of the dish. Cover again completely with foil. • Bake in a preheated oven at a 180oC for approx. 1 hr-1 hr 15 mins. Half way through the cooking time, remove the foil. Every 20 mins baste the chicken with all of the juices in the bottom of the tray.
For the pancetta & rosemary potatoes 6 Medium potatoes, peeled & cut into cubes 2 tbsp Olive oil 150g Pancetta, diced 1 Heaped tbsp fresh rosemary Fresh seasoning
4
For the potatoes • Place the cubed potatoes on a large baking tray & drizzle over the olive oil & season with salt & pepper. Mix together well. • Spread the potato cubes out evenly in one layer only. Sprinkle over the diced pancetta and rosemary leaves and bake in a preheated oven at 200oc for 30-40 mins or until golden brown and cooked through. Serve with delicious gravy using a new KNORR Chicken Gravy Pot.
Chicken, bacon & mushroom pasta bake
prep 10 min | Cook 25 min | Serves 4 ingredients
Method
1pkt KNORR Cream of Chicken Soup
• Heat the olive oil in a large pan & soften the onion & garlic for 3 mins.
1 tbsp Olive oil
• Add in the bacon & brown for a minute or 2, then add in the chicken pieces.
1 Onion, chopped 2 Cloves of garlic, crushed 200g Bacon or gammon, cubed 2 Chicken breasts, cut into bite-sized pieces 300g Mixed mushrooms, roughly sliced 1 tbsp Dried tarragon Fresh seasoning 300g Fusilli pasta, half cooked 600ml Cold milk 80g Parmesan cheese, grated
• Cook together for 3 mins to seal all over, then add in the mushrooms & tarragon. Season well with salt & pepper & cook for a further 2 mins. • Meanwhile, make up the KNORR Cream of Chicken Soup with 600ml of milk. • Next, add in the half cooked pasta to the chicken & mushroom mixture, along with the hot soup & half of the grated Parmesan cheese. • Mix together well & pour into a greased ovenproof dish. • Even out and sprinkle over the chopped walnuts & the remaining Parmesan. • Bake in the oven at 200oc for just 15 mins, or until the top is golden brown & crunchy.
60g Walnuts, chopped
5
Rabbit & pork belly casserole
by aaron degabriele
prep 10 min | Cook 45 min | Serves 4
ingredients
Method
2 KNORR Herb Infusion Pots
• Trim the pork belly from excess fats & cut into 3cm cubes. Season with salt & pepper.
1 Rabbit, cut into 10 pieces 800g Pork belly 200g Pancetta, diced 1 Small onion, carrot & celery peeled & finely chopped 2 tbsp Wholegrain mustard 2 tbsp Olive oil 1 Can cider 2 Granny Smith apples 200ml Elmlea Single cream Fresh seasoning
• Take a double bottom casserole dish & place over moderate heat. • Pour in the oil & shallow fry the pork, stirring frequently to brown the meat all over. Remove from the pot & set aside. • Next fry the rabbit pieces in the same fat until nicely browned. Remove from the pot & add to the pork. • Next, shallow fry the vegetables together with the pancetta until onion is soft. Stir in the mustard & cook for a further 1 min. • Then mix the meats in with the vegetables & pour in the cider. • Set the pot to simmer; add the KNORR Herb Infusion Pots & enough water to cover the meats. Allow to cook for 30 mins. • Wash, peel & core the apples; cut into thick wedges. • Then pour in the cream & add the apple wedges. • Simmer for a further 10 mins until the sauce is slightly thickened.
6
Serve with mashed potatoes & fresh salad.
Spicy chicken & chorizo moussaka prep 30 min | Cook 45 min | Serves 4 ingredients
Method
1pkt Knorr Tomato Soup
For the chicken ragout • Cook the vegetables in the oil over a moderate fire until soft. • Add the chicken & the chorizo & stir with the vegetables. Mix in the spices, salt & pepper. Cook for a further 5 mins. • Next, dilute the contents of the KNORR Tomato Soup according to packet instructions & pour it over the chicken meat. Cook until sauce has thickened.
500g Chicken meat, minced or finely chopped 1 Small onion, carrot & celery, peeled & finely chopped 1 Chorizo sausage, cut into thick slices 1 tsp Paprika ½ tsp Cumin ½ tsp Coriander Pinch of chili flakes 4 Large potatoes, boiled 2 Large aubergines, sliced & grilled 500ml Béchamel sauce 100g Parmesan cheese, grated 2 tbsp Olive oil
for the moussaka • Take a greased ovenproof dish and place a layer of aubergine slices. • Next cover with a layer of chicken & chorizo ragout & top with a layer of potatoes. • Repeat this process again until all ingredients are used up. • Spread the béchamel over the last layer of potatoes & sprinkle with the cheese. • Bake in a moderate oven for approx. 45 mins until nice and golden. As an alternative, substitute the chicken meat and chorizo sausage for rabbit meat and maltese sausage.
7
Beef stew in red wine & herbs
by matthew attard
prep 30 min | Cook 2-3 hrs | Serves 6
8
ingredients
Method
1 Knorr Beef Stock Pot (melted in 500ml boiling water) 1 KNORR Herb Infusion Pot (melted in 200ml of water) 2 tbsp Olive oil 150g Bacon (slightly smoked), solid chunk cut into small cubes 1.2kg Lean stewing beef, cut into 2-inch cubes 2 Carrots, peeled & sliced 1 Large onion, peeled & sliced 1/4 tsp Pepper, freshly ground 2 tbsp Flour 600ml Red wine 1 tbsp Tomato paste 2 Cloves of garlic, mashed 500g Mushrooms, quartered 18-20 Baby onions
• In an ovenproof casserole dish heat 1 tbsp of oil & sauté the bacon cubes for 3-5 mins to brown lightly. • Remove the bacon with a slotted spoon from the pot & set aside. • Dry the beef in paper towels & sauté a few pieces at a time in the hot oil & the bacon fat until browned on all sides. Add it to the bacon. • In the same fat, brown the sliced onion & carrots. • Return the beef & bacon to the casserole dish. Sprinkle the flour & toss. • Stir in the wine & enough stock (KNORR Beef & KNORR Herb Infusion Pots) so the meat is just covered. Add the tomato paste & the garlic. • Bring to a simmer & cover with a lid. Transfer to a preheated oven (150oC) & cook slowly for about 2-3 hrs. The meat is done when a fork pierces it easily. • While the beef is cooking, prepare the baby onions & mushrooms by browning them in a hot pan. • When the meat is tender, distribute the cooked onions & mushrooms over the meat. Serve with rice.
Mushroom Vol-Au-Vents prep 15 min | Cook 20 min | Serves 6 ingredients 1pkt Knorr Cream of Mushroom Soup 6 Large Vol-au-vent pastry cases 1 small chicken breast, diced 1 tbsp Flora Cuisine 1 Medium onion, diced 1 Clove of garlic, crushed 200g Mushrooms, sliced 200ml Milk Small bunch of parsley, chopped
Method • In a medium saucepan pour in the Flora Cuisine & brown the onion & the diced chicken. • Add in the mushrooms with the garlic & cook till the mushrooms starts to brown. • Sprinkle in the whole packet of the KNORR Cream of Mushroom Soup & toss, add the milk & stir till thick & creamy. • Simmer for 2 mins & spoon into the cooked vol-au-vent pastry shells. • Sprinkle with chopped parsley & serve hot.
9
Potato & Chickpea Soup
by claire borg
prep 50 min | Cook 50 min | Serves 4 ingredients
Method
2 KNORR Vegetable Stock Cubes
• Wash, peel & slice all the marrows, place in a pot together with the crushed garlic. Add 3 cups of boiling water & 1 KNORR Vegetable Stock Cube. Cover & cook for about 40 mins. Purée until fine. Set aside. • Wash the potatoes, place in a large pot of salted water, bring to the boil & simmer until cooked. Drain & cool. When cool enough to handle, peel off the skins. Set aside. • Very finely dice the onions & gently cook in a little oil until well cooked & starting to caramelize. • Add the chopped celery & carrots. Stir & cook for a few minutes. • Rinse & drain the chickpeas & add to the vegetables. Rinse the peas & add to the vegetables. • Add the marrow purée, then crumble in the potatoes. • Add about 1 litre of boiling water to cover the vegetables & 1 KNORR Vegetable Stock Cube. Give it a good stir & simmer gently until the carrots are tender. • Serve with some fresh basil & extra virgin olive oil drizzled over the soup.
5 Small marrows 3 Onions 4 Cloves of garlic, crushed ½ tsp of herbes de provence 4 tbsp Extra virgin olive oil 5 Boiled potatoes, peeled 1 Can of chickpeas 1 Cup of frozen peas 2 Carrots 3 Sticks of celery Boiling water Some Olive oil Basil & extra virgin olive oil
10
QaraBaghli fil-Bormaforn
prep 1 hr | Cook 1 hr 15 min | Serves 4 ingredients 2 tsp KNORR Chicken Stock Granules 400g Beef & pork (mixed), minced 4 Onions 1 Carrot 11 Cloves of garlic, chopped 2 Bay leaves ½ Glass of red wine 4 Round marrows 200g Tomato paste Salt & pepper to taste Vegetable oil 2 Eggs 4 tbsp Cheese, grated 8 Potatoes Some rosemary Pepper 1½ Cups of water
Method
• Cut the tops off the marrows. Scoop out the insides & set aside. • In a large pot, drizzle some oil & start to brown off the meat. After a minute, add the bay leaves & 5 cloves of garlic & cook all together until the meat turns from red to brown. • Add half a glass of red wine & cook until all the juices have evaporated. • Add one chopped onion & continue to cook, whilst peeling & finely dicing the carrot. • Add the carrot, the insides of the marrow & cook together for about 15 mins. Season to taste, add the tomato paste & cook gently for about 30 mins. Switch off & cool. • Beat the eggs & cheese together. Add the now cooled-off sauce, enough to fill the 4 marrows. Mix well & fill the marrows to the very top. • Peel & quarter the potatoes, rinse & place in a large bowl. Drizzle with oil & add the 6 cloves of garlic, one of the onions, finely sliced, the KNORR Chicken Stock Granules, pepper & rosemary. Mix well until the potatoes are evenly coated. • Peel & slice the remaining 2 onions & place at the bottom of the bormaforn. • Over the onions, place the seasoned potatoes & finally the stuffed marrows. • Gently add the water, cover & place the pot over the bormaforn metal ring that has already been placed on the burner. • Set to a high heat until it all starts to bubble then regulate to a medium heat. Keep covered & cook for about 40 mins. Once potatoes are done, cook for another 10 mins.
11
Pan-fried sea bass fillet risotto
by the Preca sisters
prep 10 min | Cook 30 min | Serves 4
ingredients
Method
2 knorr Fish Stock Pots
for the Sea bass • Season the fish with a little salt & pepper just before cooking. Wipe out the frying pan and heat until very hot. Then add 2 tsps oil. Lay the fish fillets in the pan, skin-side down. • Immediately press each fillet down with your fingers or a fish knife to stop it from curling up. • Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp & brown.
8 Sides of fresh Sea Bass 150g Risotto 1 Spring onion 10g butter 2 tbsps Olive oil 2 tsps Oil 10g Garlic Fresh basil & mint Salt & Pepper Nice green leaves, baby rucola, purple cress for garnish.
12
for the Fish Risotto • Dissolve the 2 KNORR Fish Stock Pots in 900ml of boiling water & keep warm in a heavy saucepan. • In another large saucepan heat the olive oil, garlic & butter, over medium heat. • Add the risotto, spring onion & season with salt & pepper. • Add a ladle of fish stock & stir until absorbed. Continue to add stock until the risotto is tender, approx. 20 mins. (Make sure the risotto has fully absorbed the stock before adding another ladle.) • Just before plating the risotto add chopped basil & mint & serve with Sea Bass fillets. • Garnish with green leaves, baby rucola & purple cress.
mussel & Clam Chowder prep 10 min | Cook 30 min | Serves 4 ingredients
Method
1pkt KNORR Potato Soup 1 KNORR Fish Cube 1 KNORR Chicken Stock Pot 12 Clams 400g Fresh mussels, scrubbed 20g Unsalted butter 20g Garlic 1 Medium onion, peeled & finely chopped Freshly ground pepper & salt 20ml Extra virgin olive oil 2 Fennel sticks from the fennel bulb, trimmed & nicely chopped. Keep the nice leaves for garnish 1 Large carrot & 1 large potato peeled, trimmed & nicely chopped into 1cm squares 50g Bacon, chopped or minced ½ Cup heavy cream 275ml Cider 1 Celery stick 1 Medium spring onion (white & light green parts only), thinly sliced & lemon wedges for garnish.
• Melt the butter & olive oil in a medium pot over medium heat. • Add the finely chopped onion, garlic, squared potatoes, squared carrots & bacon & cook for 5 mins. • Add the small roughly chopped fennel sticks & small roughly chopped celery stick & cook for a further 10 mins. • Add cider & reduce by half. • Add the cleaned scrubbed mussels & clams & cook until open. Remove the shells once opened & add 1 KNORR Chicken Stock Pot along with the KNORR Potato Soup, 850ml of water for 10 mins with 1 KNORR Fish Cube. • Season with salt & pepper & add the cream. • Garnish with thinly sliced spring onions, fennel leaves & lemon wedges.
13
Stuffed pork fillet with figs & walnuts & Honey-glazed vegetables with rosemary
by Manuel xuereb
ingredients For the stuffing 1 Knorr Chicken Stock Pot 1 tbsp Olive oil 1 Small onion, finely chopped 2 Cloves of garlic, finely chopped 1 tsp Thyme, chopped 150g Chicken, minced 1 Maltese sausage 75g Dried figs, chopped 50g Walnuts, chopped Zest of an orange 1 tbsp Parsley, chopped Fresh seasoning You will also need 1 Whole pork fillet 1 tbsp Olive oil Fresh seasoning
14
For the Honey-glazed vegetables 1 Heaped tsp KNORR Vegetable Stock Granules 3 Medium sized potatoes, skins on 25g Butter 1 tbsp Olive oil 2 Large carrots, peeled & cut into sticks 2 Parsnips, peeled & cut into sticks 8 Shallots, peeled Fresh seasoning 3 tbsp Honey Few sprigs fresh rosemary For the caramelized onion & red wine gravy 1 Knorr Beef Gravy Pot 25g Butter 1 Large red onion, finely sliced 1 tsp Sugar 300ml Red wine 300ml Hot water Fresh black pepper
Method For the stuffing & the pork fillet
For the Honey-glazed vegetables
prep 15 min | Cook 45 min | Serves 4
prep 10 min | Cook 45 min | Serves 4
• Heat a tbsp of olive oil in a large pan until hot, then gently fry the garlic, onion & thyme together until soft. This should take about 5 mins.
• Half cook the whole potatoes in a pan of boiling water for 10-15 mins. Remove from the pan & allow to cool completely before cutting into thick wedges.
• Add in the KNORR Chicken Stock Pot & mix to dissolve.
• Heat the olive oil & butter in a large pan. Add the carrots, parsnips & shallots & quickly fry for 2-3 mins on a very high heat to slightly brown the vegetables around the edges. Season well with salt & pepper & drizzle over the honey.
• Then remove the pan from the heat & add in the chicken mince, sausage meat filling, figs, walnuts, orange zest & parsley. Season generously with salt & pepper & mix well. • Use a sharp long knife to carefully make an incision in the pork fillet from one end to the other, creating a pocket. • Stuff the pork fillet with the filling by gently forcing it in from both ends. • Heat the remaining olive oil in a pan & brown the stuffed pork fillet all over to seal in its juices. • Place the pork fillet onto a roasting tray & continue cooking in a hot oven at 200oc for 35-40 mins, or until cooked through. • Cover the pork with a sheet of aluminium foil half way through the cooking time to stop the meat from drying out & the walnuts from burning. • Remove the cooked fillet from the oven. Reserve any juices left in the pan for the gravy. Cover again with the foil to keep warm until ready to serve.
• Add the potato wedges to the pan along with the KNORR Vegetable Granules & carefully mix together, coating the vegetables evenly in the honey. • Transfer the vegetables to an ovenproof dish. Add a few sprigs of rosemary to the dish & cook in a hot oven at 200oc for 25-30 mins, by which time the vegetables will be golden & caramelized, but still firm. For the caramelized onion & red wine gravy prep 5 min | Cook 27 min | Serves 4 • Heat the butter in a saucepan & soften the sliced onions for 3 mins. • Add the sugar & red wine & cook down for 20 mins to intensify the flavours. • Next, add in any reserved meat juices from the pork fillet, along with the hot water, KNORR Beef Gravy Pot & season well with black pepper. • Stir well & continue to cook the gravy for just 3-4 more mins to obtain delicious, rich gravy.
15
Manuel Xuereb
the preca sisters
Aaron Degabriele
Claire Borg
Matthew Attard
KNORR is a Unilever brand imported & distributed locally by M&Z (Marketing) Ltd. www.mz.com.mt
Dedicated to flavour
Find us on
facebook.com/mzmltd