– 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
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.
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.
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
Cut the chicken from 1 to 2 cm
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.
Stir in the chicken. Mix everything.
Reserve in the fridge 1 hour.
Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
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
Cook the rice in salted boiling water.
Heat the Bolognese sauce with the spices in another saucepan and stir in the drained kidney beans.
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.
400g of Panzani Spaghetti 8 tomatoes 2 tablespoons of black olives 4 tbsp of Alwazir Olive Oil Basil
Make With
Preparation
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.
Pit the olives and roughly chop them.
Cook the pasta in boiling water until ‘al dente’ and then drain.
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
Cook pasta according to instructions on package.
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.
Add the cooked pasta to the sauce and toss it together with the rocket.
600g of potatoes 40g of butter 1 jar of Panzani Bolognese sauce Salt and freshly ground pepper
Make With
Preparation
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.
Pour the melted butter, salt, and pepper in and mix gently.
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 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
Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
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).
If you are adding cheese add this on the top of the patty after you flip it.
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.
Smear the top bun with Maille Dijon honey mustard.
Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.
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
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper (or coat with cooking spray) and set aside.
In a large bowl, add the ground beef, salt, pepper and Worcestershire sauce and use your hands to mix the ingredients together.
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.
While the meat is baking, in a separate small bowl, whisk together the mayonnaise and Maille Dijon Originale. Set aside.
To assemble the sliders, spread each bun generously with Dijon aioli before topping with the burger patties. Garnish with cornichons and enjoy.