What’sfordinner? Meal ideas

dedicated to flavour

AUTUMN WINTER 2013

knorr recipe bookletAutumn winter 2013

At 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

contentsManuel XuerebRoast chicken with pancetta & rosemary potatoesChicken, bacon & mushroom pasta bakeAaron degabrieleRabbit & pork belly casserole Spicy chicken & chorizo moussakaMatthew attard Beef stew in red wine & herbsMushroom vol-au-ventsClaire BorgPotato & chickpea soup Qarabaghli fil-bormafornthe preca sistersPan-fried sea bass fillet risotto Mussel & clam chowder Manuel xuerebStuffed pork fillet with figs & walnutsHoney-glazed vegetables with rosemaryMeet the chefs

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knorr recipe booklet

ingredients

For the chicken1 Knorr Chicken Stock Cube1 Whole chicken, inners removed1 tbsp Olive oil 2 Large lemons1 tbsp Fresh rosemary, chopped & 2 extra sprigs1 tbsp Fresh thyme, chopped8 Cloves of garlic, finely chopped30g ButterFresh seasoning500ml White wine

For the pancetta & rosemary potatoes6 Medium potatoes, peeled & cut into cubes2 tbsp Olive oil150g Pancetta, diced1 Heaped tbsp fresh rosemaryFresh seasoning

MethodFor 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 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.4

prep 15 min (5 hrs prior to cooking) | Cook 1 hr 15 min | Serves 4by Manuel xuereb

roast chicken with pancetta & rosemary potatoes

1pkt KNORR Cream of Chicken Soup

1 tbsp Olive oil

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

60g Walnuts, chopped

Method• Heat the olive oil in a large pan & soften

the onion & garlic for 3 mins.

• Add in the bacon & brown for a minute or 2, then add in the chicken pieces.

• 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.

ingredients

5

Chicken, bacon & mushroom pasta bakeprep 10 min | Cook 25 min | Serves 4

ingredients

2 KNORR Herb Infusion Pots

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

Method • Trim the pork belly from excess fats & cut into

3cm cubes. Season with salt & pepper.• 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.

Serve with mashed potatoes & fresh salad.6

Rabbit & pork belly casserole prep 10 min | Cook 45 min | Serves 4

by aaron degabriele

1pkt Knorr Tomato Soup

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

Method 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.

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.

ingredients

7

Spicy chicken & chorizo moussakaprep 30 min | Cook 45 min | Serves 4

ingredients

1 Knorr Beef Stock Pot (melted in 500ml boiling water)1 KNORR Herb Infusion Pot (melted in 200ml of water)2 tbsp Olive oil150g Bacon (slightly smoked), solid chunk cut into small cubes1.2kg 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

Method• 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.

8

Beef stew in red wine & herbsprep 30 min | Cook 2-3 hrs | Serves 6

by matthew attard

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.

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

ingredients

9

Mushroom Vol-Au-Ventsprep 15 min | Cook 20 min | Serves 6

ingredients

2 KNORR Vegetable Stock Cubes5 Small marrows3 Onions4 Cloves of garlic, crushed½ tsp of herbes de provence4 tbsp Extra virgin olive oil5 Boiled potatoes, peeled1 Can of chickpeas1 Cup of frozen peas2 Carrots3 Sticks of celeryBoiling waterSome Olive oilBasil & extra virgin olive oil

Method• 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.

10

Potato & Chickpea Soupprep 50 min | Cook 50 min | Serves 4

by claire borg

2 tsp KNORR Chicken Stock Granules400g Beef & pork (mixed), minced4 Onions1 Carrot11 Cloves of garlic, chopped2 Bay leaves½ Glass of red wine4 Round marrows200g Tomato pasteSalt & pepper to tasteVegetable oil2 Eggs4 tbsp Cheese, grated8 PotatoesSome rosemaryPepper1½ 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.

ingredients

11

QaraBaghli fil-Bormafornprep 1 hr | Cook 1 hr 15 min | Serves 4

ingredients

2 Knorr Fish Stock Pots8 Sides of fresh Sea Bass 150g Risotto1 Spring onion10g butter2 tbsps Olive oil2 tsps Oil10g GarlicFresh basil & mint Salt & PepperNice green leaves, baby rucola, purple cress for garnish.

Methodfor 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.

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. 12

Pan-fried sea bass fillet risottoprep 10 min | Cook 30 min | Serves 4

by the Preca sisters

ingredients

1pkt KNORR Potato Soup1 KNORR Fish Cube1 KNORR Chicken Stock Pot12 Clams400g Fresh mussels, scrubbed20g Unsalted butter20g Garlic1 Medium onion, peeled & finely chopped Freshly ground pepper & salt20ml Extra virgin olive oil2 Fennel sticks from the fennel bulb, trimmed & nicely chopped. Keep the nice leaves for garnish1 Large carrot & 1 large potato peeled, trimmed & nicely chopped into 1cm squares 50g Bacon, chopped or minced½ Cup heavy cream 275ml Cider1 Celery stick1 Medium spring onion (white & light green parts only), thinly sliced & lemon wedges for garnish.

Method• 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

mussel & Clam Chowderprep 10 min | Cook 30 min | Serves 4

For the stuffing

1 Knorr Chicken Stock Pot1 tbsp Olive oil1 Small onion, finely chopped2 Cloves of garlic, finely chopped1 tsp Thyme, chopped150g Chicken, minced 1 Maltese sausage 75g Dried figs, chopped50g Walnuts, choppedZest of an orange 1 tbsp Parsley, choppedFresh seasoning

You will also need

1 Whole pork fillet1 tbsp Olive oilFresh seasoning

ingredients

For the Honey-glazed vegetables1 Heaped tsp KNORR Vegetable Stock Granules3 Medium sized potatoes, skins on 25g Butter1 tbsp Olive oil 2 Large carrots, peeled & cut into sticks2 Parsnips, peeled & cut into sticks8 Shallots, peeledFresh seasoning3 tbsp HoneyFew sprigs fresh rosemary

For the caramelized onion & red wine gravy1 Knorr Beef Gravy Pot25g Butter1 Large red onion, finely sliced1 tsp Sugar300ml Red wine300ml Hot waterFresh black pepper

14

Stuffed pork fillet with figs & walnuts & Honey-glazed vegetables with rosemary by Manuel xuereb

Method For the stuffing & the pork fillet

PREP 15 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.

• Add in the KNORR Chicken Stock Pot & mix to dissolve. • 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.

For the Honey-glazed vegetables

PREP 10 MIN | COOK 45 MIN | SERVES 4• 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.

• 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.

• 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.

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the preca sisters Aaron Degabriele

Manuel Xuereb Claire Borg Matthew Attard

Dedicated to flavour

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