Penne Rigate with chicken

Penne Rigate with chicken

Penne Rigate with courgettes, marinated curried chicken, and carrots

Ingredients

400g of Panzani Penne Rigate
400g of chicken fillet
2 carrots
2 courgettes
1 lemon
1 orange
2 tablespoons of Al Wazir Olive oil
2 tablespoons Jabal el Sheikh Honey
2 tablespoons chopped parsley
Tabasco (spicy oil)
Curry

Make With

Preparation

  1. Cut the meat up into slices.
  2. Squeeze the lemon and the orange. Stir the honey in.
  3. Add half the parsley and season with Tabasco (spicy oil) and curry.
  4. Marinate the meat in it for at least 15 minutes.
  5. Grate the carrots, wash the courgette, and then chop it into pieces that are roughly the same size as the Penne.
  6. Drain the meat, reserving the marinade, and cook over high heat.
  7. Cook the Penne until ‘al dente’ in boiling water. Add the vegetables just as it’s about to be done, return to a boil, and drain.
  8. Pour the marinade over the meat and cook for 1 more minute, stirring.
  9. Set the Penne out on plates, garnishing with meat and reserved parsley.

Serves:4 people

Crispy Vegetable Fritters

Crispy Vegetable Fritters

Crispy Vegetable Fritters

Ingredients

– 2 medium potatoes, cooked and mashed
– 1 egg, lightly beaten
– 2 tsp. Maille Old Style mustard
– ¾ cup finely chopped zucchini
– ¾ cup grated carrots
– 2 tbsp. Al Wazir Olive Oil
– Salt and pepper

Make With

Preparation

  1. Combine potatoes, egg and Maille Old Style in medium bowl. Stir in zucchini, carrots, salt and pepper. Shape into 1 inch patties and chill for at least 1 hour.
  2. Heat olive oil in large skillet over medium-high heat and cook fritters, turning once, until golden brown, about 10 minutes; drain on paper towels.

Suggestions

Serve with poached eggs at breakfast, chicken or lunch, or cold as a snack; they’re also super with salmon steak for dinner.

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Ingredients

1 tin of pineapple pieces ST MAMET
450g chicken fillet
15cl of coconut milk
1 lemon
4 tablespoons Alwazir Olive Oil
1 tablespoon Jabal el Sheikh honey
4 sprigs of fresh coriander
1 teaspoon of blond sugar
1/2 teaspoon sweet paprika
Salt
Pepper

Make With

Preparation

  1. Cut the chicken from 1 to 2 cm
  2. Preparation of the marinade: In a salad bowl, pour half of the syrup and pineapple pieces. Add the coconut milk, the lemon zest and half of the juice. Add chopped coriander and paprika. Salt, pepper to your liking.
  3. Stir in the chicken. Mix everything.
  4. Reserve in the fridge 1 hour.
  5. Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
  6. Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
  7. Bake 10 minutes and serve immediately.

Express chile con carne

Express chile con carne

Express chile con carne

Ingredients

250g of Golden Sail long grain rice
1 jar of Panzani Bolognese
300g cooked canned Cantina Mexicana red kidney beans
10 strands of chive
Spices: pepper, paprika, garlic, cumin, oregano, cloves

Make With

Preparation

  1. Cook the rice in salted boiling water.
  2. Heat the Bolognese sauce with the spices in another saucepan and stir in the drained kidney beans.
  3. Drain the rice. Lay out on one half of a plate, packing the rice in slightly. Pour the express chilli (the beans and spicy sauce) onto the other half of the plate.
  4. Sprinkle with chopped chives and serve hot.

Summer Spaghetti with tomato, olives and basil

Summer Spaghetti with tomato, olives and basil

Summer Spaghetti

Ingredients

400g of Panzani Spaghetti
8 tomatoes
2 tablespoons of black olives
4 tbsp of Alwazir Olive Oil
Basil

Make With

Preparation

  1. Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
  2. Pit the olives and roughly chop them.
  3. Cook the pasta in boiling water until ‘al dente’ and then drain.
  4. Add the olive oil, tomatoes and olives.
  5. When cooked, add salt.
  6. Garnish with Basil and serve hot, cold or warm.

Parmesan and Rocket Fusilli

Parmesan and Rocket Fusilli

Parmesan and Rocket Fusilli

Ingredients

400g of Panzani Fusilli Tricolore
50g of butter
2 tablespoons flour
400ml low-fat milk
100g grated parmesan
4 garlic cloves
2 handfuls of rocket
Salt
Pepper

Make With

Preparation

  1. Cook pasta according to instructions on package.
  2. Melt butter in a saucepan, add minced garlic and sauté briefly. Add flour to make a roux. Add milk and stir together well. Season the sauce with salt and pepper and allow to cook.
  3. Add the cooked pasta to the sauce and toss it together with the rocket.
  4. Garnish each portion with Parmesan shavings.

Baked Potato Bolognese

Baked Potato Bolognese

Baked Potato Bolognese

Ingredients

600g of potatoes
40g of butter
1 jar of Panzani Bolognese sauce
Salt and freshly ground pepper

Make With

Preparation

  1. Peel the potatoes, cut them into thin slices using a mandolin and cook for 5 minutes in salted boiling water. Drain the potatoes, dry them and put them in a bowl.
  2. Pour the melted butter, salt, and pepper in and mix gently.
  3. Put half of the slices of potato in a baking dish, pour the Bolognese sauce on top, and cover with the remaining potato strips, arranging them in a rosette shape.
  4. Bake for 35 minutes on 200 ° C.
  5. Serve up with a green salad.

A Great Burger

A Great Burger

A Great Australian Burger

Ingredients for the cornichon salad:

4 oz. drained Maille cornichon classic
1 avocado
2 tsps. Lime juice
1 tbsp. Maille Dijon original mustard
2 tablespoons of chopped fresh coriander

Ingredients

To add the Aussie touch, choose from

4 slices of pineapple or St Mamet Pineapple
2 large cooked and sliced beetroots
2 oz. grilled red capsicums
4 slices of cheddar cheese
1 tsp. Maille Dijon honey mustard

6 brioche burger buns
6 patties Beef, Vegetarian

Make With

Preparation

  1. Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
  2. Cook the patties on a medium BBQ or on a hot grill plate or in a heavy base pan and cook on each side for 3 mins. (If you are making Vegetarian patties cook in a hot non stick pan until golden on both sides, or cook in the oven on 350° F).
  3. If you are adding cheese add this on the top of the patty after you flip it.
  4. In the meantime, slice the buns lengthwise, separate the cornichon salad between the burgers or as much as you desire and use the leftover as a side with chips.
  5. Smear the top bun with Maille Dijon honey mustard.
  6. Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.

Mustard-Coated Salmon

Sliders with Dijon Aioli & Cornichon Garnish

Sliders with Dijon Aioli & Cornichon Garnish

Ingredients

For the patties:
2 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
4 ounces cheddar cheese, cut into 15 small slices

For the aioli:
3 tablespoons Maille Dijon Originale
1/2 cup mayonnaise

For serving:
Mini burger buns
Maille Originale Cornichons

Make With

Preparation

  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper (or coat with cooking spray) and set aside.
  2. In a large bowl, add the ground beef, salt, pepper and Worcestershire sauce and use your hands to mix the ingredients together.
  3. To form a burger patty, measure out a heaping tablespoon of meat. Roll into a ball before using your hands to gently press the mixture into a disc. Place on the prepared baking sheet, then repeat until all the meat is used up. Bake for 6-8 minutes. Remove from the oven and add cheese slices (if desired) before baking another 2-4 minutes, or just until the cheese is melted.
  4. While the meat is baking, in a separate small bowl, whisk together the mayonnaise and Maille Dijon Originale. Set aside.
  5. To assemble the sliders, spread each bun generously with Dijon aioli before topping with the burger patties. Garnish with cornichons and enjoy.

Baked Cheesecake

Baked Cheesecake

Baked Cheesecake

Ingredients for the crust

7 Tablespoons crushed Devon Morning Coffee biscuits
1 Tablespoon sugar
4 Tablespoons melted butter

Ingredients for the filling

1 1/2 Cups grated cottage cheese
1 Tablespoon thick curds
A pinch of grated nutmeg
100gr Condensed milk
1 Tablespoon raisins
1 Tablespoon icing sugar

Make With

Preparation

Method for the crust:
  1. Mix the biscuits, sugar and butter and then press the mixture evenly into a 6-inch diameter, loose-bottom tin.
  2. Refrigerate for two hours.
Method for the filling:
  1. In a blender, liquidize the cottage cheese with one tablespoon of water, the curds, baking soda and nutmeg.
  2. Whip in the condensed milk until well blended.
  3. Add the raisins.
  4. After 2 hours, remove the set crust from the fridge and pour in the filling.
  5. Bake in a hot oven at 200 deg C for 9 minutes.
  6. Remove and sprinkle the icing sugar and nutmeg on top.
  7. Serve hot.

Related Recipes

Chocolate Sausage

Chocolate Sausage

Delicious Chocolate Sausage

Ingredients

200g Morning Coffee biscuits
75g Dark chocolate
75g Butter
150g Castor sugar
1 Egg (beaten)
1 Heaped tablespoon of cocoa powder (sieved)
4 sheets rice paper

Make With

Preparation

  1. Break up the chocolate and melt it with the butter by the bain-marie method (in a basin suspended over a pan of simmering water).
  2. Put the biscuits into a large plastic bag and crush them with a rolling-pin but do not overdo it. You do not want fine crumbs.
  3. When the chocolate and the butter have melted, remove the bowl from the heat and add the sugar, sieved cocoa. Mix them well.
  4. Thoroughly stir in the beaten egg. Mix this into the broken biscuits and mix until consistency is thick enough to work into two sausage shapes.
  5. Wrap these first in rice paper and then very tightly in cling-film.
  6. Refrigerate them for at least two hours.
  7. Cut them into thin slices before serving. Keep them refrigerated until the last moment.

Related Recipes

Couscous Pilaf

Couscous Pilaf

Couscous Pilaf

Ingredients

– ¾ cup Panzani couscous
– 1 tbsp. sunflower oil or other vegetable oil
– 2 zucchini, cubed
– 2 ripe tomatoes, peeled, seeded and diced
– 8 dried apricots, chopped
– ¼ cup toasted slivered almonds
– 4 green onions, trimmed and sliced diagonally – 1 tbsp. fresh mint, finely chopped
– 2 tbsp. Maille Original Dijon mustard

Make With

Preparation

  1. Pour couscous into a large bowl. Add boiling water until just covered. Let sit for 10 minutes, then fluff with fork.
  2. Meanwhile, heat oil and flash fry zucchini just long enough to sear the edges.
  3. Add sautéed zucchini, and all remaining ingredients into the bowl of couscous and toss lightly. Serve immediately.
To serve
Combine zucchini with remaining ingredients in large serving bowl; toss lightly. Serve immediately.