Mix the dressing ingredients in
a small bowl and season with
salt and pepper. Set aside.
Cook the pasta according to the
packet instructions. Add the sugar
snap peas for the last minute or so
of cooking time.
Meanwhile, heat the oil in a wok or
large frying pan, toss in the garlic
and chilli and cook over a fairly
gentle heat for about 30 seconds
without letting the garlic brown. Tip
in the prawns and cook over a high
heat, stirring frequently, for about 3
minutes until they turn pink.
Add the tomatoes and cook,
stirring occasionally, for 3 minutes
until they just start to soften. Drain
the pasta and sugar snaps well,
then toss into the prawn mixture.
Tear in the basil leaves, stir, and
season with salt and pepper.
Serve with salad leaves drizzled
with the lime dressing, and warm
crusty bread.
Pour
the espresso or strong coffee and milk into a blender. Add 2 scoops of
ice cream and the ice cubes, then blitz until it is the consistency of a
smoothie. Pour straight into a tall glass, top with the last scoop of
ice cream and crumble over the brownie or cookie to finish.
Heat
oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil
and some seasoning on a baking sheet. Roast for 40-45 mins until golden
and crisp.
Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
When
the chips have 10 mins to go, heat a non-stick frying pan or griddle
and cook the burgers for 3-5 mins on each side until golden and cooked
through. Serve the burgers in the buns with lettuce leaves and salsa
piled on top, the sweet potato chips and extra chilli sauce for dipping.
Heat oven to 200C/180C fan/gas 6. First,
crush the cornflakes by placing them in a
freezer bag, then breaking with the rolling
pin. This is fun (but mind your fingers)
and try not to bash them to dust, just to
rough flakes. Put in a bowl.
Tip the mince into another bowl, add
the basil and a little ground pepper. For
lean mince you may need to add 1 tbsp
beaten egg to help it bind (stick together),
then mix it well. Put some flour on a plate
and some beaten egg on another plate.
Take about a sixth of the mince mix
and shape it into a small burger. Do this
by squashing it quite firmly in the palm
of your hand. (Burger-shaping will
transfer a skill your child may have from
playing with modelling clay to the kitchen
as they create a ball in their palm, then
squash it into a flatter patty.)
Next roll the burger in the flour. Then
roll it all over in a little egg. Then roll it quite
liberally in the crushed cornflakes. Now
place it on the oiled baking sheet and start
the process again until you have used up
all the mix. Try to keep the sizes even so
that the burgers cook in the same time.
Lightly drip oil onto the top of each
burger using a pastry brush and bake
in the centre of the oven for 15-20 mins
until cooked through. Serve the burgers
in the split buns with lettuce, tomato
slices and some ketchup.
Heat grill to high. Put the chicken breasts
between 2 pieces of cling film and bash with
a rolling pin until they’re about half their
original thickness. Whizz the toast in a food
processor to rough breadcrumbs, then tip
out onto a plate.
Beat the egg and mustard together in a
bowl and season. Dip the chicken into the
egg, let the excess drip back into the bowl,
then press into the toasty breadcrumbs. Put
under the grill on a flat baking sheet and grill
for about 10 mins, turning once, until golden
and crisp on both sides and the chicken is
cooked through.
Beat the lemon zest, juice and lots of black
pepper into the mayonnaise. Spread some of
the mayo onto the bottom halves of the
buns, top with a chicken breast and salad
of your choice and serve.
Heat oven to 200C/180C fan/gas 6.
Put the turkey mince in a large bowl, with
the spring onions, cheddar and some
seasoning. Mix well, then shape into
4 even-sized burgers. Chill for 15 mins.
Put the sweet potato chips on a large
non-stick baking tray, and toss in 2 tbsp
of the oil and some salt. Cook in the oven
for 30 mins, turning halfway through.
Heat the remaining oil in a large frying
pan over a medium heat and cook the
burgers for 10 mins until golden. Turn
over and repeat for the other side until
they are cooked through. Split the rolls,
place a burger into each with some sliced
cucumber and a dollop of ketchup, and
serve alongside the sweet potato chips
and salad, if you like.
Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
Churn
in an ice cream maker until it begins to thicken - 10-15 minutes. Or
freeze in a shallow container, whisking every 1-2 hours to break up ice
crystals.
To
make the sauce, melt the spread, add the sugar and syrup and cook
gently until the sugar dissolves. Stir in the Soya Dream and boil for
2-3 minutes to make a sticky sauce. Remove from the heat and allow to
cool.
To
serve, layer the banana ice in four glasses with slices of the
remaining bananas and sauce, then top with drizzles of sauce and a few
pecans.
To make the burgers, mix together
all the ingredients and knead well so
everything is thoroughly mixed. Separate
the mix into 6, roll each into a large
ball, then shape into burgers (see photos,
right). Put them in the fridge and, if
possible, leave to chill for at least 1 hr.
They can be made up to 2 days ahead.
To cook the burgers, get the barbecue
good and hot with the coals glowing. You
don’t need to add any oil to the burgers.
Put them on the barbecue and leave for
a few mins until the edges start to colour,
then slide a fish slice under the burgers
and turn over. Repeat the process, then
turn again. Remove to the cooler side
of the barbecue and
leave to cook for a good 15 mins if you
like them well cooked.
While the burgers are cooking, BBQ the
bacon and pineapple. Top the burgers with
the bacon, then add the cheese and put
back on the barbecue to melt. Warm the
baps over the barbecue, too, if you like.
Divide the mayo between the bap
bases and top with the burgers. Add
the pineapple, beetroot, tomato and
lettuce, then put the lids on top.
Heat the oil in a frying pan and fry the
onion for about 5 mins or until soft. Leave
to cool slightly. When cool, put the onion
in a large bowl with the mince, egg,
bashed crackers, chilli, garlic, ketchup and
brown sauce, and mix well to combine.
Divide the mince into 6, roll into balls and
flatten each into a nice fat burger.
Put the flour on a plate, dab each burger to the flour on both sides, then transfer
to a baking tray. Wrap with cling film and
pop in the fridge for a couple of hours.
Heat oven to 200C/180C fan/gas 6. To
make the wedges, put the sweet potato
on a baking tray and drizzle with olive oil.
Sprinkle with paprika, season, then give
them a good shake or shuffle around with
your hands to make sure they’re well
coated. Roast for 30-40 mins depending
on how crisp you like them. Make sure
you give them a good shake a couple
of times to ensure they cook evenly.
When the wedges have been cooking
for 10 mins, drizzle the burgers with a
little olive oil and put them in the oven to
cook with the wedges for the remaining
20-30 mins, flipping them halfway.
5 Serve the burgers in the rolls with your
choice of toppings, and a good helping
of wedges on the side.
2 large dried ancho chili peppers [or or guajillo chilies], stems removed and seeded
0 vegetable oil for frying
6 corn tortillas, cut into thin strips
1 Tbsp. olive oil
6 cloves garlic
1 1/2 lbs. plum tomatoes, roasted and coarsely chopped
1 large onion
2 tsp. dried oregano leaves
2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
2 cups shredded cooked chicken
1 cup whole kernel corn, roasted
1 medium zucchini
0 Juice from 1 lime(about 2 Tbsp.)
Directions
Bring 1 cup water to a boil over high
heat in 1-quart saucepan. Remove saucepan from heat and add chilies.
Cover and let stand 5 minutes or until softened. Drain, cool and
coarsely chop chilies; set aside.
Heat 1 inch vegetable oil over
medium-high heat in another 1-quart saucepan and cook tortillas, in
batches, until golden and crisp. Drain on paper towels; set aside.
Heat olive oil over medium heat in
5-quart saucepot and cook garlic, stirring frequently, 1 minute. Add
tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5
minutes. Stir in remaining 6 cups water and Knorr® Tomato Bouillon with
Chicken flavor. Bring to a boil over high heat. Reduce heat to low and
simmer uncovered, stirring occasionally, 20 minutes.
Process mixture in food processor or
blender, in batches, until smooth. Return soup to saucepot. Stir in
chicken, corn and zucchini. Bring to a boil over high heat, stirring
occasionally. Reduce heat to medium, then add tortilla strips. Simmer,
stirring occasionally, 3 minutes. Stir in lime juice.
Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/4 cup flat-leaf parsley
Directions
Cook bacon with onion in 4 quart
saucepot over medium heat, stirring occasionally, until tender is soft
and bacon is almost done, about 4 minutes. Stir in carrot and cook,
stirring occasionally, until carrots are tender, about 6 minutes.
Stir in water and Knorr® Homestyle Stock
- Reduced Sodium Chicken until Stock is melted. Bring to a boil over
high heat. Add potatoes and corn and return to a boil. Reduce heat to
medium and simmer until potatoes are tender, about 5 minutes.
Stir in chicken and cook, stirring
occasionally, until vegetables are tender and chicken is thoroughly
cooked, about 10 minutes. Garnish with chopped parsley.
We livened up this pasta salad with corn, tomato, onion and basil, then added feta cheese for a slightly tangy twist.
Ingredients
2 ears corn-on-the-cob, husked
1 medium red onion, sliced 1/2-inch thick
1 package Knorr® Pasta Sides™ - Butter & Herb, prepared according to package directions
1 large ripe tomato, finely chopped
1/3 cup chopped fresh basil leaves
1/3 cup crumbled feta cheese
Directions
Grill corn and onion on oiled grill
rack, turning as needed, until lightly charred and tender, about 10
minutes. Cut corn from cob and chop onion; arrange in medium serving
bowl. Stir in hot Knorr® Pasta Sides™ - Butter & Herb, tomato and
basil. Sprinkle with cheese.
1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken - Garlic Parmesan & Italian Herb
Directions
Preheat oven to 350°.
Place chicken and vegetables inside bag,
then sprinkle seasoning blend over chicken and vegetables. Twist bag to
close tightly, then secure with blue tie about 2-inches below the
opening. Turn bag gently to spread seasoning blend over chicken and
vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in
single layer.
Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve.
8
(2 pounds total)
boneless, skinless chicken thighs, well trimmed
Kosher salt
Freshly ground black pepper
1
box(es)
(5.6-ounce)
toasted pine nut couscous
1
cup(s)
mixed cherry tomatoes, halved or quartered
1/4
cup(s)
shredded fresh basil
Directions
In a small bowl, combine
pesto, lemon juice, and 1/2 teaspoon of the lemon zest. Brush chicken
with pesto mixture, then sprinkle with 1/2 teaspoon kosher salt and 1/4
teaspoon freshly ground black pepper.
Prepare an outdoor grill or
heat a lightly oiled grill pan over medium heat. Add chicken and grill 5
to 6 minutes per side, until browned and cooked through.
Meanwhile, cook couscous according to package directions. Put couscous in a medium bowl and stir in tomatoes and basil.
Sprinkle remaining 1/2 teaspoon lemon zest over chicken and serve with couscous.
1/2 green cabbage, white core removed, finely chopped
1 large carrot, coarsely grated
1/4 cup instant gravy powder
3/4 cup boiling water
Combine 1 cup buttermilk and
cajun seasoning in a medium bowl. Add chicken. Toss to coat (see note).
Cover with plastic wrap. Refrigerate for 6 hours to marinate.
Step 2
Preheat oven to 220C/200C fan-forced.
Line a baking tray with baking paper. Place cornflake crumbs in a
shallow dish. Remove 1 drumstick from marinade. Add to cornflake crumbs
and press to coat. Place on prepared tray. Repeat with remaining chicken
and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or
until chicken is cooked through.
Step 3
Meanwhile, place potato in a large
saucepan. Cover with cold water. Bring to the boil over medium-high
heat. Boil for 12 minutes or until tender. Drain. Return to pan. Shake
pan over medium heat for 1 minute or until excess moisture evaporates.
Remove from heat. Add half the remaining buttermilk and mash well. Using
a wooden spoon, beat in remaining buttermilk. Season.
Step 4
Combine yoghurt, sugar and mustard in
a large bowl. Add cabbage and carrot. Mix until combined. Season with
salt and pepper. Whisk gravy powder and boiling water together in a
heatproof jug. Serve chicken with coleslaw, mashed potato and gravy.
Cook time: recipe:
serves 4
1 cup raw millet
2 cups of water/broth
1 tbsp of salt
3 cups root vegetables of your choice – peeled, diced (sweet potato,
carrot, golden beet, purple potato, celery root, parsnip, rutabaga,
turnip, yam)
1/2 cup cilantro leaves, chopped
1 cup dill/mint/basil leaves, chopped
5 radish – sliced
1 pomegranate seeds
salt & pepper
Preheat the oven to 350°F.
Wash, peel and cut the root vegetables in small cubes. Mix vegetables
with olive oil and season with salt and pepper. Place them on parchment
paper lined baking sheet without over crowding. Roast them for 15- 20
minutes until cooked through and lightly caramelized.
Heat a large saucepan on medium heat. Toast the raw millet for 5
minutes until fragrant and start making popping sound. Add 2 cups of
water in the saucepan carefully and season with salt. Give a good stir.
Turn the heat to high and bring the mixture to a boil. Lower the heat,
cover the pot and simmer for about 15 minutes until all the liquid get
absorbed. Removed from the heat and let sit for 10 minutes. Now, fluff
cooked millet with fork, and taste for seasoning.
Add roasted vegetables, chopped herbs, slices of radishes and
pomegranate seeds to the cooked millet. Add cilantro lemon dressing and
mix well. Serve hot or cold!
Cilantro Lemon Dressing
1/2 cup cilantro leaves
2 lemon juice
3 tbsp extra virgin olive oil
1 tbsp honey – optional
salt & pepper
Put all the ingredients in food processor and blend until smooth consistency. Taste for seasoning.
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2
If the mixture is too thick, add some vegetable oil to separate the pieces.
3
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5
Fry the chicken in small batches, just long enough to cook the chicken through.
6
Remove the chicken to
absorbent paper and allow to stand (this step can be performed well in
advance, along with the sauce mixture, with both refrigerated).
7
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10
The General's Favorite
Sauce: Add the sauce-mixture to the wok, tossing over the heat until
the sauce caramelizes into a glaze (1-2 minutes).
Place the chicken onto a chopping board and cut in
half down the backbone using a large and very sharp cooks’ knife.
Flatten the chicken as much as you can buy pressing down with the palm
of your hand.
Pour the olive oil into a mixing bowl large enough
to take the chicken, add the squashed garlic cloves, the juice from the
lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a
good seasoning of salt and black pepper, then turn the chicken over in
the oil. (If you have the time, you can leave the chicken like this for
an hour or so.)
Place the chicken in a roasting tin, skin-side up.
Roast for about 30 minutes or until the skin is golden and the bird
cooked right through.
