Recipes: Flavoursome Favourites
Bread Sauce (pictured above)
This is the perfect recipe for making use of day-old bread, and can be frozen if it is not needed right away.Recipe serves: 10
Preparation Time: 15 min
Cooking Time: 10 min
Ingredients
600ml semi-skimmed milk
1 fresh bay leaf
1 onion, peeled
A few cloves
A pinch of nutmeg
15g butter
1 Knorr Chicken Stock Pot
200g white 'day old' breadcrumbs, finely processed
Method
Place the milk in a pan. Cut the onion in half and use the cloves to secure a bay leaf to it. Add this to the pan.
Add the butter, a pinch of nutmeg and the Knorr Chicken Stock Pot to the pan, and stir it all in. Bring the pan to the boil.
Take out the onion and stir in the 'day old' breadcrumbs. Cook slowly for 5–6 minutes to thicken the sauce and then pour it into a serving jug.
Cover the jug with cling film and keep somewhere warm until it is time to serve.
Tips:
Use wholemeal breadcrumbs rather than white breadcrumbs, or try Flora Buttery rather than butter for a healthier alternative.
Crunchy Brussels Sprouts
These crunchy Brussels sprouts are made with breadcrumbs and sage for a deliciously different texture. The addition of a Knorr Stock Cube really brings out the natural flavour.Recipe serves: 4
Preparation Time: 10 min
Cooking Time: 20 min
Ingredients
500g fresh Brussels sprouts
100ml stock made from Knorr Reduced Salt Vegetable Stock Cube
2 tbsps olive oil or butter
2 tbsps dried breadcrumbs
1 tsp dried sage
Method
Remove the sprouts' outer leaves and trim the stems. Place the sprouts in a single layer in a large saucepan.
Pour in the stock, bring to the boil, reduce the heat and simmer, covered, for 5 minutes.
Uncover and simmer until all liquid evaporates.
Heat the olive oil in a small saucepan. Add the breadcrumbs and sage.
Garnish sprouts with warm breadcrumb mixture.
Turkey Curry
This delicious mild sauce is a great base which can be added to leftover cooked poultry, meat or vegetables.Recipe serves: 10
Preparation Time: 40 min
Cooking Time: 45 min
Ingredients
25g plain flour
2 Knorr Chicken Stock Pots
25g unsalted butter
½ a large pineapple, peeled and chopped into chunks (including core)
2 Cox apples (approx. 250g), unpeeled, roughly chopped
1 banana
1 small onion, finely chopped onion
3 tbsps mild or medium curry powder
25g unsweetened desiccated coconut
75ml double cream (optional)
1kg leftover cold roast turkey
Toasted flaked almonds
Coriander leaves, picked
Method
Pre-heat the oven to 220˚C/425˚F/Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12–15 minutes until lightly browned.
Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.
Now heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.
Stir with a spatula over a low heat for around 10 minutes until the fruit begins to break down.
Add in the curry powder and mix well. Stir ingredients for 2–3 minutes over a low heat. Add in the desiccated coconut.
Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.
Pour in 250ml of the chicken stock, stirring it so that the paste dissolves into the stock.
Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.
Bring to the boil, simmer for 8–10 minutes, and stir in the double cream if using.
Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.
Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through.
Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.
Lamb Stew
Try this hearty traditional lamb stew, it's a great dish for all the family to enjoy. Succulent chunks of lamb browned on the stove top before being slow cooked in a casserole dish with lamb stock, garlic onions and herbs. A heart-warming meal that's packed with flavour.Recipe serves 2
Preparation Time 15 min
Cooking Time 1 hour 50 min
Ingredients
2 tbsp Flora Buttery
2 onions, diced
2 carrots, diced
3 celery stalks, diced
5 garlic cloves, thinly sliced
25g flour
400g lamb neck trimmed and cut into cubes
1 Knorr Lamb Stock Cube, (dissolved in 600ml boiling water)
1 Knorr 3 Peppercorn FlavourPot
1 tbspbalsamic vinegar
2 bay leaves
2 rosemary stalks
100g frozen peas
Directions
Heat the Flora Buttery in a medium to large casserole dish. Add the onion, carrot, celery and cook for 8-10 minutes on medium heat until onions are soft but not browned. Add the garlic and cook for another minute. Remove all vegetables from the pan and set aside.
Sprinkle the flour over the lamb and shake off the excess. Place into the hot casserole dish and cook for 10 minutes on medium-high heat until nice and golden in colour.
Add the vegetables to the lamb and mix well. Add the Knorr Lamb Stock and Knorr 3 Peppercorn FlavourPot and stir well. Then add the balsamic vinegar, bay leaves, and rosemary and bring to the boil. Turn down to a gentle simmer. Cover and leave to simmer on very low heat for 1 ½ hours until the meat has become soft and juicy. Add the peas 20 minutes before the end of cooking time. Serve hot.
TIP: Serve with boiled potatoes and spinach or as an alternative idea try serving with sweet potato mash with crispy pancetta.
Turkey Meatballs
These homemade turkey meatballs are quick and easy to make and packed with taste. Turkey mince is combined with breadcrumbs, eggs and parmesan, rolled into meatballs and browned in a non-stick pan. The meatballs are then cooked gently in a super tasty combination of onion, tomatoes chicken stock and mixed herbs. Double or even triple the recipe and leave them in the freezer for a delicious quick meal any day of the week.Recipe serves 4
Preparation Time 15 min
Cooking Time 45 min
Ingredients
1 onion, chopped
1 stick celery, chopped
2 tbspolive oil
½ Knorr Mixed Herbs FlavourPot
2 x 400g cans chopped tomatoes
1 Knorr Chicken Stock Pot
½ tsp ground black pepper
400g turkey mince
1 egg, lightly beaten
3 tbspbreadcrumbs
2 tbspgrated Parmesan
Method
Using a food processor, blitz together the onion and celery until finely chopped.
Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onion and celery, and the Knorr FlavourPot and cook for 8 minutes, until vegetables have softened and have browned slightly.
Add tomatoes, Knorr Chicken Stock Pot and black pepper. Bring to the boil, simmer on low heat for 10 minutes, stirring occasionally.
In a large bowl add the turkey mince, egg, breadcrumbs and Parmesan. Mix to combine. With wet hands, roll into 12-14 small meatballs.
Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.
Gently place meatballs into your simmering sauce, and leave for 20 minutes, or until cooked through.
TIP: Serve meatballs with rice or pasta topped with grated parmesan.
Turkey Soup
This Asian style turkey soup is light and easy to prepare, yet packed with punchy flavours. Use any noodles that you like; we use fine rice noodles as they cook almost instantly. The turkey is lightly sautéed then shredded and added to chicken stock mixed with fresh ginger, chillies, garlic, star anise and chicken stock. The soup is finished with torn coriander, spring onions and crunchy bean sprouts which give a fantastic fresh and vibrant taste.Recipe serves 4
Preparation Time 10 min
Cooking Time 35 min
Ingredients
2.5cm fresh ginger, peeled and sliced
1 red chilli, sliced
4 garlic cloves, sliced
2 whole star anise
4 sprigs coriander
1 Knorr Chicken Stock Pot
250g turkey breast
300g rice (vermicelli) noodles
4 tbsplightly torn fresh coriander
4 spring onions, sliced
100g bean sprouts
Method
In a large saucepan, add the ginger, chilli, garlic, star anise and coriander sprigs. Cover with 1 litreof water and bring to the boil. Simmer for 10 minutes, add in the Knorr Chicken Stock Pot and simmer for a further 5 minutes.
Add in the turkey breast and continue to simmer for another 15 minutes, until turkey is thoroughly cooked through. Remove the turkey and put aside. Discard the coriander sprigs and star anise.
Add the rice noodles to the pan and cover for 4 minutes, until soft.
Shred the turkey and divide between each serving bowl. Top with torn coriander, spring onions and bean sprouts.
Ladle the soup with the noodles into the bowls, covering all the ingredients.
TIP: If you have any leftover turkey use this instead. Simply shred and add to the bowls in the same way.
Clam Chowder
This easy clam chowder recipe never fails to impress. Clams and cod in fish stock with onions, garlic, potatoes, pancetta, onion, carrots, celery and a generous amount of milk. The secret to this New England style chowder lies in the potatoes which naturally thicken the soup. Remember the golden rule of cooking the clams really quickly.Recipe serves 4
Preparation Time 15 min
Cooking Time 25 min
Ingredients
20-24 clams
100ml water
1 Knorr Fish Stock Pot
1 tbspFlora Buttery
30g pancetta, finely chopped
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 medium potatoes, peeled and diced
300ml semi-skimmed milk
1 Knorr Garlic Flavour Pot100g cod, skinned and cut into small cubes
1 tbspolive oil
30g breadcrumbs
Zest of 1 lemon
¼ tsp ground black pepper
2 tbspchopped parsley
Method
Place the clams (closed shells only) into a medium size saucepan. Add the water and 1 Knorr Fish Stock Pot. Bring to the boil, place a lid on and steam on medium heat for 4-6 minutes until the shells have opened. Once the shells are open remove pan from heat. Strain and save the stock.
Meanwhile, whilst the clams are steaming, heat the Flora Buttery in a large saucepan. Add the pancetta and onion and cook for 3-5 minutes on medium heat until onions are soft but not brown. Add the carrots and celery and cook for a further 2 minutes.
Add the potatoes, the fish stock, milk and Garlic Flavour Pot, bring to the boil then reduce heat and simmer for 10-15 minutes until potatoes start to soften.
While the potatoes are cooking remove the clams from their shells. Keep 8 of the largest clams in their shells for decoration.
Once potatoes are soft add the clams and the cod to the pan and simmer until the cod is cooked. Top up with a little more milk if chowder is looking very thick.
Meanwhile, heat olive oil in separate small frying pan, add breadcrumbs and cook on medium heat from 2-3 minutes. Add the lemon zest and cook for a further 2-3 minutes until breadcrumbs start to brown.
Season chowder with pepper and pour into serving bowls. Add two shell on clams to each bowl. Sprinkle the shell on clams with the breadcrumbs and then sprinkle with chopped parsley to serve.
TIP: Serve with fresh cheese scones and a sprinkle of paprika.
Slow Cooker Chicken
This slow cooker chicken recipe is so easy and so packed with flavour. Brown off the chicken add the onion, garlic , ginger, chillies, coriander seeds, fennel seeds and star anise, cook for 5 minutes, add the chicken stock and cook for 3 minutes then transfer everything to a casserole dish , place in the slow cooker and let cook slowly for 4 hours, giving you time to focus on other tasks. Easy and perfect for a weekday family meals.Recipe serves 4
Preparation Time 15 min
Cooking Time 4hours 10 min
Ingredients
500g skinless, boneless chicken thighs
50g flour
2 tbspolive oil1 onion, chopped
1 Knorr Garlic FlavourPot
2.5 cm root ginger, peeled and sliced
1 red chilli, chopped
1 tsp coriander seeds
1 tsp fennel seeds
4 star anise
500ml boiling water
1 Knorr Chicken Stock Pot
2 large potatoes, peeled and cut into quarters
2 large carrots, peeled and cut into thick slices
Method
Cut the chicken pieces into quarters and dust with flour, shake off excess.
Heat oil in large frying pan. Add chicken pieces and cook on medium-high heat until the chicken is browned all over.
Add the onion, Knorr Garlic FlavourPot, ginger, chillies, coriander seeds, fennel seeds and star anise. Stir well and cook on medium heat for 4-5 minutes.
Add the water and Knorr Chicken Stock Pot. Cook for 3 minutes on medium heat.
Place into slow cooker, add the potatoes and carrots. Cover and cook on low for 4-6 hours.
Remove star anise to serve.
Perfect served with creamy mashed potato and vegetables of your choice.
Teriyaki Chicken
This popular Japanese dish makes for a delicious weeknight dinner. Tender chicken breast pieces are cooked with onions and chicken stock and generous portions of easy homemade teriyaki sauce. The perfectly balanced, authentic, sweet and savouryflavoursof this teriyaki chicken recipe will leave the whole family wanting moreRecipe serves 4
Preparation time 20 min
Cooking time 40 min
Ingredients
4 chicken breasts, skinless
1 tbspvegetable oil
4 tbspreduced salt soy sauce
4 tbspsake (optional)
4 tbspmirinrice wine
1 tbsphoney
2.5cm piece of ginger, finely chopped
1 red chilli, deseeded and finely chopped
2 spring onions, finely chopped
1 onion, finely sliced
1 Knorr Garlic Flavour Pot
1 Knorr Chicken Stock Pot
1 carrot, thinly sliced
1 red pepper, thinly sliced
½ tsp sesame oil
300g long grain rice, cooked according to packet instructions
Method
In a small bowl mix together the soy sauce, sake, mirin, honey, ginger, chilliand spring onions to make the teriyaki sauce. Set aside.
Heat vegetable oil in a large pan and cook chicken breasts on medium high heat for 4-5 minutes until browned all over. Reduce to medium heat, add the onion, Knorr Garlic Stock Pot and Knorr Chicken Stock Pot and fry for a further 5-7 minutes, stirring regularly. When the chicken is almost cooked pour in the teriyaki sauce. Add the carrots and red peppers. Use a spoon to keep pouring the sauce over the chicken and cook for a further 3-5 minutes until the chicken is cooked through and the sauce starts to thicken.
Add the sesame oil and cook for just 30 seconds.
Serve immediately with the cooked rice.
More recipes found at: www.knorr.co.uk