Presentation is loading. Please wait.

Presentation is loading. Please wait.

Pork with Pineapple & Pak Choi 1.5kgPork loin, thinly sliced 1tbspLemon juice 1tbspKNORR Chilli Paste 1tbspFLORA Oil 2tspSalt 4tbspOil 150gPineapple slices.

Similar presentations


Presentation on theme: "Pork with Pineapple & Pak Choi 1.5kgPork loin, thinly sliced 1tbspLemon juice 1tbspKNORR Chilli Paste 1tbspFLORA Oil 2tspSalt 4tbspOil 150gPineapple slices."— Presentation transcript:

1 Pork with Pineapple & Pak Choi 1.5kgPork loin, thinly sliced 1tbspLemon juice 1tbspKNORR Chilli Paste 1tbspFLORA Oil 2tspSalt 4tbspOil 150gPineapple slices 150g Shredded pak choi* 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Cantonese Sweet & Sour Sauce 2tbspChopped coriander 1 Marinate pork slices in lemon juice, chilli paste, oil and salt for 90 minutes under refrigerated conditions. 2 Heat a little oil in a wok and fry the pork, a little pineapple and pak choi, in small batches, on a high heat, moving continuously till lightly browned all over. Remove and keep hot. Repeat with remaining pork, pineapple and pak choi. 3 Remove excess oil and de-glaze pan, add the stock and reduce by half. Add the KNORR Cantonese Sweet & Sour Sauce, the pork, pineapple and pak choi bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve pork piping hot on a bed of plain boiled rice with the KNORR Cantonese Sweet & Sour Sauce and garnish with chopped coriander. *Chinese Lettuce Oriental Brochure Recipes

2 Steamed Sweet & Sour Salmon 10 x 150gSalmon fillets 5tspCracked black peppercorns 2tspSalt 2tbspChopped coriander 2tbspFLORA Oil 2tbspKNORR Garlic Herb Paste 1tbspGrated ginger 1.1LKNORR Cantonese Sweet & Sour Sauce 2tbspChopped coriander 1 Marinate salmon, in suitable heat proof dishes, in peppercorns, coriander, oil, garlic and ginger, double seal with clingfilm for at least 90 minutes under refrigerated conditions. 2 Place the dishes of marinated salmon, double sealed with clingfilm, in a pre- heated steamer and cook salmon thoroughly for approximately 15 minutes. 3 Bring the KNORR Cantonese Sweet & Sour Sauce to boil and simmer for 2 minutes. Serving Suggestion Serve the salmon piping hot on a bed of KNORR Egg Noodle Nests with the KNORR Cantonese Sweet & Sour Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

3 Prawns in batter with Sweet & Sour Dipping Sauce 250gFlour plain 2tspSalt half tspWhite pepper 2tspBaking powder 300mlWater 2tspCider vinegar 50 King prawns, shelled with tails on 5tbspFlour 1LKNORR Cantonese Sweet & Sour Sauce 2tbspChopped coriander 1 Make up the batter to a smooth paste by blending the flour, salt, pepper, baking powder, water and cider vinegar. 2 Add the KNORR Cantonese Sweet & Sour Sauce to a saucepan, bring to the boil and simmer gently for 2 minutes. 3 Pre-heat a deep fryer with clean oil to 190ºC(375ºF). Pass the prawns through the flour and the batter and fry in small batches till golden brown all over. Serving Suggestion Serve the prawns piping hot garnished with lemon wedges and serve with bowls of KNORR Cantonese Sweet & Sour Sauce, boiled rice and KNORR Giant Prawn Crackers.

4 Sweet & Sour Vegetables 300gSliced onions 300gSliced red peppers 300gMange tout 300gSliced mushrooms 200gPak choi* 100gBean sprouts 2tspSalt 4tbspFLORA Oil 100mlKNORR Vegetable Paste Bouillon - medium strength 1.1LKNORR Chunky Sweet & Sour Sauce 2tbspChopped coriander 1 Wash prepared vegetables and rinse, season with a little salt. 2 Heat a little oil in a wok or large frying pan; fry vegetables in small batches, on a high heat, moving continuously. Remove and keep hot. 3 Repeat with the remaining vegetables. 4 Remove any excess oil and de-glaze pan with stock and reduce by half. Add the KNORR Chunky Sweet & Sour Sauce and vegetables, bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve vegetables piping hot on a bed of cooked plain boiled rice with the KNORR Chunky Sweet & Sour Sauce, garnish with chopped coriander and serve with bowls of KNORR Giant Prawn Crackers. *Chinese Lettuce

5 Sweet & Sour Chicken 2tspSalt 2tbspCornflour 1.5kgChicken breast, thinly sliced 100mlFLORA Oil 20Spring onions, roughly chopped 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Chunky Sweet & Sour Sauce 2tbspChopped coriander 1 Toss the chicken slices in the salt and cornflour. 2 Heat a little oil in a wok and fry the chicken, in small batches with the spring onions, on a high heat, moving continuously till lightly browned all over, remove and keep hot. 3 Repeat with remaining chicken and spring onions. 4 Remove excess oil and de-glaze pan with the stock, and reduce by half. Add the KNORR Chunky Sweet & Sour Sauce, the chicken and spring onions bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve chicken piping hot on a bed of cooked egg noodles with the sauce poured over, garnish with chopped coriander.

6 Pork, Garlic & Coriander Chinese Dumplings 1 kgMinced pork 2tbspKNORR Garlic Herb Paste 10Spring onions, finely chopped 2tbspChopped coriander 2tspSalt 2tbspSherry 2tbspCornflour 500gChinese dumpling paste 2LKNORR Chicken Paste Bouillon – medium strength 1.1LKNORR Chunky Sweet & Sour Sauce 2tbspChopped coriander 1 Mix in pork, garlic, spring onions, salt, coriander, sherry and cornflour. 2 Roll out pastry to pasta thin proportion and using 4cm round cutter cut out 100 rounds of paste. 3 Place a rounded tsp of pork filling in each round of paste, wet half the edges with water lift over half paste and seal in a half moon shape. 4. Bring the stock to the boil and gently poach dumplings, a few (10) at a time until thoroughly cooked, approximately 5 minutes. Bring sauce to the boil and simmer for 2–3 minutes. Serving Suggestion Serve dumplings in a bowl with the KNORR Chunky Sweet & Sour Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

7 Tofu Dippers 250gFlour plain 2tspSalt half tspWhite pepper 2tspBaking powder 300mlWater 2tspCider vinegar 1.2LKNORR Shanghai Black Bean Sauce 1.2kgTofu slices 5tbspFlour 2tbspChopped coriander 10Lime wedges 1 Make up batter to a smooth paste by blending flour, salt, pepper, baking powder, water and cider vinegar. 2 Add KNORR Shanghai Black Bean Sauce to a saucepan, bring to boil and simmer gently for 2 minutes. 3 Pre-heat a deep fryer with clean oil to 190ºC (375ºF). Pass the tofu slices through flour and batter and fry in small batches till golden brown all over. Serving Suggestion Serve the tofu piping hot garnished with lime wedges and coriander served with bowls of KNORR Shanghai Black Bean Sauce, pan fried shallot and egg fried rice and KNORR Spicy Vegetable Crackers.

8 Steamed Cod Fillet in Shanghai Black Bean Sauce 10 x 150gCod fillets 2tbspLemon juice 2tbspChinese wine or dry sherry 2tbspKNORR Garlic Herb Paste 2tbspChopped coriander 2tbspFLORA Oil 1.2LKNORR Shanghai Black Bean Sauce 2tbspChopped coriander 1 Marinate cod, in suitable heat proof dishes, in lemon juice, Chinese wine or sherry, garlic, coriander and oil. Double seal with clingfilm and marinate for at least 90 minutes under refrigerated conditions. 2 Place dishes of marinated cod, double sealed with clingfilm, in a pre- heated steamer and cook cod, thoroughly, for 15 minutes. 3 Bring KNORR Shanghai Black Bean Sauce to boil and simmer for 2 minutes. Serving Suggestion Serve the cod piping hot on a bed of garlic infused KNORR Egg Noodle nests with the KNORR Shanghai Black Bean Sauce, garnish with chopped coriander and serve with bowls of KNORR Giant Prawn Crackers.

9 Beef & Black Bean Stir-Fry 1.5kgBeef topside, thinly sliced quarter tbspKNORR Garlic Herb Paste 1tbspGrated fresh ginger 5tbspLime juice 1tspSugar 1.5tspSalt 50mlOil 500gOnion, thickly sliced 900mlKNORR Chicken Paste Bouillon – medium strength 3tbspDry sherry 200gKNORR Shanghai Black Bean Paste 1 Combine the beef, garlic, ginger, lime juice, sugar and salt in a suitable bowl, cover and refrigerate for up to 3 hours or as required. 2 Add a little oil to a wok and adjust to a high heat. Fry off the beef a few pieces at a time adding further oil as required. Remove and keep hot. 3 With the remaining oil stir-fry the onions for approximately 2 minutes till lightly browned and tender. Remove and keep hot with the beef. 4 Drain any excess oil from the wok, add the stock, sherry, and KNORR Shanghai Black Bean Paste, bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve the beef and onions, in suitable serving dishes, piping hot with bowls of KNORR Egg Noodle nests and KNORR Giant Prawn Crackers.

10 Lamb Meatballs Chinese Style 1.4kgLean minced lamb 2tspSalt 100gFinely chopped onion 2tbspFresh chopped coriander 1tbspKNORR Garlic Herb Paste 1tbspKNORR Chilli Paste 2Egg whites 1tbspFLORA Oil 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Shanghai Black Bean Sauce 2tbspChopped coriander 1 Place lamb, salt, chopped onion, coriander, garlic, chilli paste and egg whites in a bowl and bind together. Divide into 100 even sized lamb meatballs. 2 Heat a little oil in wok and fry meatballs, in small batches, on a high heat, moving continuously till lightly browned all over. Remove and keep hot. 3 Repeat with remaining meatballs. 4 Remove excess oil and de-glaze pan with stock and reduce by half. Add the KNORR Shanghai Black Bean Sauce and the lamb meatballs, bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve lamb meatballs piping hot on a bed of garlic oil infused noodles with KNORR Shanghai Black Bean Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

11 Shredded Beijing Five Spice Beef 1.5kgThinly sliced topside of beef 1tbspKNORR Garlic Herb Paste 1tbspLemon juice 1tbspKNORR Chilli Paste 1tbspFLORA Oil 2tspSalt 3tbspFLORA Oil 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Beijing Five Spice Sauce 2tbspChopped coriander 1 Marinate beef slices in garlic, lemon juice, chilli paste, oil and salt for at least 90 minutes under refrigerated conditions. 2 Heat a little oil in a wok and fry beef on high heat, moving continuously till lightly browned all over. Remove and keep hot. 3 Repeat with remaining beef. 4 Remove excess oil and de-glaze pan with the stock and reduce by half. Add the KNORR Beijing Five Spice Sauce and beef bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve beef piping hot on a bed of plain boiled rice with the KNORR Beijing Five Spice Sauce poured over, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

12 Twice Cooked Pork Chinese Style 1.3kgBoiled pork loin, thinly sliced 2tbspLime juice 2tspPalm sugar 2tspKNORR Chilli Paste 2tbspKNORR Garlic Herb Paste 2tbspFinely grated ginger 4tbspFLORA Oil 20 Chopped spring onions 200gChopped pak choi* 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Beijing Five Spice Sauce 2tbspChopped coriander 1 Mix pork slices together with lime juice, palm sugar, chilli, garlic and ginger. 2 Heat oil in a wok and fry the pork, on a high heat, moving continuously till lightly browned all over, remove and keep hot. 3 Repeat with remaining pork. 4 Remove excess oil and de-glaze pan with stock, add spring onions and pak choi, reduce by half. Add the KNORR Beijing Five Spice Sauce and pork, bring to boil and simmer for 2-3 minutes. Serving Suggestion Serve pork piping hot on a bed of cooked plain boiled rice with KNORR Beijing Five Spice Sauce poured over, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers. *Chinese Lettuce

13 Spicy Chinese Pork Ribs 3.75kgTrimmed pork spare rib slabs 100gKNORR Peking Hoi Sin Paste 100mlSoy sauce 100mlDry sherry 3Eggs, lightly beaten 100gPlain flour 125mlFLORA Oil 1.2LKNORR Beijing Five Spice Sauce 1 Place ribs in a large saucepan cover with cold water; bring to the boil and simmer till the ribs are almost cooked through, about 10 minutes. Drain and dry with absorbent kitchen paper. 2 Blend the KNORR Peking Hoi Sin Sauce, soy sauce, sherry,eggs and flour in a large bowl. Add the ribs and stir to coat in to the mixture. 3 Add a little oil into a wok and adjust to a high heat. Fry off the ribs in batches until browned all over. Remove and keep hot. 4 Bring the KNORR Beijing Five Spice Sauce to the boil add the ribs and heat through for 2-3 minutes. Serving Suggestion Serve the ribs, piping hot on suitable serving dishes with bowls of KNORR Beijing Five Spice Sauce and serve with steamed rice.

14 Peking Duck 4kgDuck 75mlHoney 75mlKNORR Peking Hoi Sin Paste 325gCucumber, thin 8cm strips 20 Spring onions, thin 8cm strips 30Prepared Chinese pancakes 200mlKNORR Peking Hoi Sin Paste 150mlKNORR Chicken Paste Bouillon 1 Wash the duck and drain well. Tie string round the neck of the duck and lower in to large saucepan of boiling water for 20 seconds. Drain well and dry with absorbent kitchen paper. 2 Tie string to refrigerator shelf and suspend duck, uncovered over drip tray at bottom of fridge, overnight. 3 Dry thoroughly with absorbent kitchen paper, place breast side up on a wire rack in a baking tray. Baste entire duck evenly with 75ml honey and 75ml KNORR Peking Hoi Sin Paste, bake in a pre-heated moderate oven for 30 minutes; turn the duck, reduce the heat to a low temperature and bake for approximately 1 hour or until tender. Slice skin and slice duck meat. 4 Mix in the stock to the paste and blend well, place in to appropriate dipping bowls. Place the prepared cucumber and onions in small bowls or dishes. 5 Place a bamboo steamer on top of a pan of simmering water, line with a clean kitchen cloth or clingfilm and gently heat through the prepared pancakes for 2 minutes. Serving Suggestion Serve duck piping hot with the pancakes held in the bamboo steamer and with the KNORR Peking Hoi Sin Paste, cucumber and spring onions served on the side.

15 Pan Fried Sea Bass Fillet Szechuan Style 10 x 150gSea Bass fillets 2tbspLemon juice 2tbspChinese wine or dry sherry 2tbspKNORR Garlic Herb Paste 2tbspChopped coriander 2tbspFLORA Oil 1.2LKNORR Spicy Szechuan Sauce 2tbspChopped coriander 1 Marinate sea bass, in suitable heat proof dishes, in lemon juice, Chinese wine or sherry, garlic, coriander and oil. Double seal with clingfilm and marinate for at least 90 minutes under refrigerated conditions. 2 Place dishes of marinated cod, double sealed with clingfilm, in a pre- heated steamer and cook cod, thoroughly, for approximately 15 minutes. 3 Bring KNORR Spicy Szechuan Sauce to the boil and simmer for 2 minutes. Serving Suggestion Serve the cod piping hot on a bed of garlic infused KNORR Egg Noodle Nests with the KNORR Spicy Szechuan Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

16 Szechuan Lamb with Mint & Coriander Koftas 1 kgMinced lamb 2tbspKNORR Garlic Herb Paste 10 Spring onions, finely chopped 3tbspChopped mint 3tbspChopped coriander 2tspCracked black peppercorns 2tspSalt 2tbspCornflour 1.1LKNORR Spicy Szechuan Sauce 20Kebab sticks pre-soaked in water 2tbspChopped coriander 1 In a basin, mix in the lamb, garlic, spring onions, mint, coriander, peppercorns, salt and cornflour. 2 Thread minced lamb along half of the kebab sticks. 3 Place the koftas on a baking tray and bake for 6 minutes in a pre-heated oven 230ºC (475ºF) gas 6, turning once. Alternatively cook under a hot grill. 4 Bring KNORR Spicy Szechuan Sauce to the boil and simmer for 2-3 minutes. Serving Suggestion Serve the koftas on a bed of plain boiled rice with KNORR Spicy Szechuan Sauce poured over, garnish with coriander and serve with bowls of KNORR Giant Prawn Crackers.

17 Szechuan Chicken 1.5kgChicken breast, bite size slices 2tbspKNORR Szechuan Paste 6tbspCornflour 1ŒtspSalt 50mlSesame oil 10Spring onions, chopped in 2.5cm lengths 900mlKNORR Chicken Paste Bouillon – medium strength 2tbspDry sherry 150gKNORR Szechuan Paste 1 Mix the chicken breast with the 2tbsp of KNORR Szechuan Paste, toss in the cornflour that has had the salt added. 2 Add a little oil in a wok and adjust to a high heat. Fry off the chicken a few pieces at a time adding further oil as required. Keep the chicken hot. 3 Drain any excess oil from the wok, add the spring onions and stir-fry, add the stock, sherry, and KNORR Szechuan Paste, bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve the chicken, piping hot, on a bed of steamed rice in Chinese style bowls with the sauce poured over.

18 Twice Cooked Szechuan Pork 100ml FLORA Oil 300gGreen peppers, large dice 2tspSalt 1.25kgBoiled, thinly sliced pork 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Spicy Szechuan Sauce 2tbspChopped coriander 1 Add a little oil into a wok and adjust to a high heat. Add the peppers and sprinkle with salt. Toss for a few seconds until all are coated with oil and turn a brilliant green. Remove from the wok and keep hot. 2 Add a little more oil to the wok and adjust to a medium heat. Add pork and continue to stir-fry until it is lightly browned all over. Add the spring onions and peppers, heat through. 3 Add the KNORR Spicy Szechuan Sauce, bring to the boil and simmer for 2-3 minutes. Adjust the consistency as required with the stock. Serving Suggestion Serve the pork, piping hot, on a bed of KNORR Egg Noodle Nests garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

19 Thai Exotic Prawn Curry 1.2kgRaw king prawns 2tspCracked green peppercorns 2tbspFLORA Oil 100mlKNORR Fish Paste Bouillon – medium strength 150gThick slices green banana 75gCoconut shavings 1.2LKNORR Thai Green Curry Sauce 2tbspChopped basil 1 Season prawns with peppercorns. Heat oil to medium heat and pan fry lightly till prawns turn pink all over. 2 Decant any excess fat and oil, add stock to prawns in the pan and reduce by half through rapid boiling. 3 Add banana, coconut and KNORR Thai Green Curry Sauce. Bring to boil and simmer for 3 minutes. Serving Suggestion Serve the prawns piping hot on a bed of steamed Thai rice with the KNORR Thai Green Curry Sauce masked over, garnish with chopped basil and serve with bowls of KNORR Spicy Vegetable Crackers.

20 Thai Green Chicken Curry 100mlFLORA Oil 1.5kgChicken thigh boneless fillets 2tspSalt 3tspCracked peppercorns 100mlKNORR Chicken Paste Bouillon 1.1LKNORR Thai Green Curry Sauce 2tbspShredded Thai basil 1 In a suitable sauté pan or wok add a little oil, increase to a medium to high heat. Add the seasoned chicken a little at a time and fry all over to a light brown colour. Remove and keep hot. 2 Remove any excess oil from the pan, add the chicken stock and reduce by half, add the KNORR Thai Green Curry Sauce and chicken, bring to the boil and simmer for 7-10 minutes. Serving Suggestion Serve the chicken piping hot on a bed of steamed Thai rice garnished with Thai basil and bowls of KNORR Giant Prawn Crackers.

21 Thai Green Fish Curry 75mlFLORA oil 1.25kgRed snapper fillets 2tspSalt 200gKNORR Thai Green Curry Paste 700mlCoconut milk 200mlKNORR Fish Paste Bouillon 2tbspFresh chopped Thai basil 1tspPalm sugar 1 In a suitable sauté pan or wok add a little oil, increase to a medium to high heat. Season the fish fillets and fry till lightly coloured on both sides. Repeat the process, remove the fish and keep hot in a suitable serving dish. 2 Remove any excess oil from the pan and add the KNORR Thai Green Curry Sauce, coconut milk, sugar and stock. 3 Bring to the boil, add the fish, basil and simmer for 3 minutes. Serving Suggestion Serve separately or on a bed of Thai steamed or boiled rice with bowls of KNORR Spicy vegetable Crackers.

22 Aromatic Vegetable & Coriander Curry 300gDiced onions 300gChopped red peppers 300gSliced courgettes 300gHalved mushrooms 150gPineapple pieces 100gCoconut shavings 1tbspFLORA Oil 1tbspKNORR Garlic Herb Paste 1tbsp Lime juice 1tbspFreshly grated ginger 2tbspFresh chopped coriander 2tspSalt 4tbspFLORA Oil 1.2LKNORR Thai Green Curry Sauce 2tbspChopped basil 1 Wash prepared vegetables and rinse dry, add pineapple, coconut, oil, garlic, lime juice, ginger, coriander and salt. Mix in, cover and infuse under refrigerated conditions for at least 90 minutes. 2 Heat a little oil in wok or large frying pan fry vegetables, in small batches, on high heat, moving continuously. Remove and keep hot. 3 Repeat with remaining vegetables. Add KNORR Thai Green Curry Sauce to fruit and vegetables, bring to boil and simmer for 2-3 minutes. Serving Suggestion Serve vegetables piping hot on a bed of cooked plain boiled rice with the KNORR Thai Green Curry Sauce masked over, garnish with chopped basil.

23 Mini fruit kebab dippers 400gThick pineapple slices 400gThick slices green banana 400gThick apple slices, skin on 150gRed pepper pieces 150gGreen pepper pieces 5tbspFLORA Oil 3tbspLemon juice 2tspKNORR Garlic Herb Paste 2tspCracked black peppercorns 20Kebab sticks 1.2LKNORR Thai Red Curry Sauce 2tbspShredded Thai basil 1 Prepare, wash and dry fruit and peppers, cut into even slices. Marinate in oil, lemon, garlic and peppercorns for up to 90 minutes. Soak the kebab sticks in water for 1-2 hours. 2 Thread fruit and peppers on to sticks in alternate pieces. 3 Place the kebabs on a baking tray and bake for 6 minutes in a pre-heated oven 230ºC (475ºF) gas 6, turning once. Alternatively cook under a hot grill. 4 Bring KNORR Thai Red Curry Sauce to boil and simmer gently for 2-3 minutes. Serving Suggestion Serve the kebabs piping hot on a bed of steamed mint & coriander infused Thai rice with the KNORR Thai Red Curry Sauce, garnish with shredded basil and serve with of KNORR Giant Prawn Crackers.

24 Thai Red Quorn™ Curry 1.2kgQuorn™ pieces 2tbspFLORA Oil 100gLarge diced onion 200gLarge diced red pepper 100mlCoconut milk 100mlKNORR Vegetable Paste Bouillon – medium strength 1.1LKNORR Thai Red Curry Sauce 2tbspChopped basil 1 Heat oil in a suitable pan and lightly fry Quorn™, onion and peppers on a medium to high heat, till lightly browned all over. 2 Add coconut milk and stock, bring to boil, cover with a lid and simmer for 10 minutes. 3 Reduce any remaining stock to no more than 2 or 3 tablespoonfuls by rapid boiling, add KNORR Thai Red Curry Sauce, bring to boil and simmer for 2-3 minutes. Serving Suggestion Serve Quorn™ curry piping hot on a bed of plain boiled rice, garnish with chopped basil and serve with bowls of KNORR Spicy Vegetable Crackers.

25 Vietnamese Grilled Pork 1.5kgMinced pork 8tbspFish sauce (Nam Pla) 12 Finely minced shallots 4tspKNORR Garlic Herb Paste 6tbspMinced fresh lemon grass 5tspCornflour 3tbspFinely chopped fresh mint 9tbspFinely chopped fresh coriander 2tsp Salt & Pepper 180gSugar 1.2LKNORR Vietnamese Sweet Chilli Sauce 2tbspChopped coriander 1tspPalm sugar 1 In a large bowl, mix together pork, fish sauce, shallots, garlic, lemon grass, cornflour, mint, coriander, salt and pepper. Pre-heat an oven to 200°C (400°F) Gas 6. 2 Using oiled dessert spoons shape pork into 4-5cm meatballs. Roll each meatball in sugar and place on a baking tray lined with foil or greaseproof paper. 3 Bake for 15 minutes, shaking tray once or twice whilst cooking to ensure even cooking all over. 4 Add the KNORR Vietnamese Sweet Chilli Sauce, to a saucepan bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve pork piping hot on a bed of coriander and garlic infused Chinese noodles with the KNORR Vietnamese Sweet Chilli Sauce.

26 Sweet Chilli Cauliflower Stir-Fry 1.5kgCauliflower florets 20Spring onions, roughly chopped 1tbspKNORR Garlic Herb Paste 6tbspFLORA Oil 100mlKNORR Chicken Paste Bouillon – medium strength 1.1LKNORR Vietnamese Sweet Chilli Sauce 1 Wash and prepare cauliflower, rinse. Marinate with spring onions in 4 tbsp oil and garlic paste. 2 Heat a little oil in a wok and fry cauliflower, in small batches with the spring onions, on a high heat, moving continuously without colouring. Remove and keep hot. 3 Repeat with remaining cauliflower and spring onions. 4 Remove excess oil and de-glaze pan with the stock, reduce by half. 5 Add KNORR Vietnamese Sweet Chilli Sauce, cauliflower and spring onions bring to the boil and simmer for 2-3 minutes. Serving Suggestion Serve cauliflower piping hot on a bed of boiled rice with the KNORR Vietnamese Sweet Chilli Sauce, garnish with chopped coriander and serve with bowls of KNORR Spicy Vegetable Crackers.

27 Steamed Prawns with Spring Onions 1.2kgRaw shelled large prawns 2tspKNORR Garlic Herb Paste 2tspGrated ginger 2tspLemon juice 1kgChopped pak choi* 1.2LKNORR Vietnamese Sweet Chilli Sauce 2tbspChopped coriander 1 Marinate prawns in garlic, ginger and lemon juice for up to 90 minutes. Place on a bed of pak choi, in a braising dish, double seal with clingfilm and steam in a pre-heated steamer for 7-10 minutes till prawns are thoroughly cooked. 2 Bring KNORR Vietnamese Sweet Chilli Sauce to the boil and simmer for 2-3 minutes. Serving Suggestion Serve prawns piping hot on a bed of cooked pak choi and boiled rice with the KNORR Vietnamese Sweet Chilli Sauce and garnish with chopped coriander. *Chinese Lettuce

28 Chicken Satay with Garlic Mayonnaise 1.5kgChicken strips 8cm long x 1.5cm thick 1.5tspSalt 75mlOil 200gKNORR Indonesian Satay Marinade Paste 500gHELLMANN'S Real Mayonnaise half tbspKNORR Garlic Paste 10Lemon wedges 1 Evenly combine the chicken, salt, oil and KNORR Indonesian Satay Marinade Paste in a suitable bowl. Thread the chicken strips, evenly, onto 30 bamboo skewers, place on grill trays, cover and refrigerate for up to 4 hours or as required. 2 Cook in a pre-heated oven at 230ºC (475ºF ) Gas 5 for 6-8 minutes. 3 Blend the mayonnaise and garlic in a suitable bowl, cover, refrigerate and use as required. Serving Suggestion Serve the Satay in suitable serving dishes on a bed of crunchy vegetable salad with the mayonnaise dip, lemon wedges and bowls of KNORR Giant Prawn Crackers.

29 Gado 325gChinese cabbage, finely shredded 325gNew cooked baby potatoes 350gBaby corn cobs sliced lengthways 200gMange tout 200gCarrot, sliced thinly 250gCucumber, sliced diagonally 500gFresh pineapple, coarsely chopped 200gBean sprouts 2tspSalt 2tspGround black pepper 350Cooked and thinly sliced chicken breast 5Hard boiled eggs, halved lengthways 125gKNORR Indonesian Satay Sauce Paste 125mlCoconut milk 125mlKNORR Chicken Paste Bouillon 1 Combine the vegetables and pineapple in a large bowl, season with salt and pepper, cover and refrigerate with the cooked chicken and eggs. 2 Make up the sauce by combining the KNORR Indonesian Satay Sauce Paste, coconut milk and stock, bring to the boil and simmer for 1 minute. Serving Suggestion Arrange the salad with the chicken and boiled eggs on top and mask over with the KNORR Indonesian Satay Sauce Paste.


Download ppt "Pork with Pineapple & Pak Choi 1.5kgPork loin, thinly sliced 1tbspLemon juice 1tbspKNORR Chilli Paste 1tbspFLORA Oil 2tspSalt 4tbspOil 150gPineapple slices."

Similar presentations


Ads by Google