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In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Lebanese Spaghetti

Lebanese Spaghetti

Lebanese Spaghetti

Ingredients

500g of Spaghetti Panzani
60g of Alwazir olive oil
1 chopped onion
5 garlic cloves
400g of tomatoes
50g of Sannine water
30g of Yamama pomegranate molasses
200g of minced meat
4g of seven spices
4g of salt
10g of pine nuts

Make With

Preparation

  1. Cook the Spaghetti following pack instructions.
  2. Pour 40 g of olive oil into a saucepan.
  3. Fry the chopped onion until it becomes translucent.
  4. Add the garlic cloves.
  5. Add the tomatoes.
  6. Fry the mixture over low heat and let it simmer until the tomatoes are very well cooked.
  7. Pour the rest of the olive oil into another saucepan to fry the minced meat.
  8. When the color of the meat changes, add the seven spices, the pomegranate molasses, the pine nuts and the salt.
  9. Pour the tomato mixture over the meat and let simmer until it is very well cooked.
  10. Mix the Spaghetti with the tomato and meat mixture.
  11. Decorate with parsley leaves.

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Hummus with Maille Dijon Originale

Hummus with Maille Dijon Originale

Hummus with Maille Dijon Originale

Ingredients

½ can of chickpeas
¼ cup Al-Rabih tahini
½ Tbsp lemon juice
½ Tbsp Maille Dijon Originale Mustard
1 clove garlic
1 tsp turmeric
¼ tsp salt
1 Tbsp Alwazir olive oil

Make With

Preparation

  1. In a small bowl whisk together chickpeas, tahini and olive oil, and add to food processor.
  2. Then add the Maille Dijon Originale, turmeric, garlic, lemon juice, water and salt. Process until smooth.
  3. Place into serving dish, add a splash of olive oil over the top.
  4. Garnish with a little paprika, toasted pine nuts, or chopped fresh parsley (optional).
  5. Serve with vegetables, crackers, or pita bread.

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Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail with Maille Old Style Mustard Sauce

Ingredients

For The Shrimp:
1 lb shrimp, 16/20 count or larger, peeled and deveined
1 small lemon, very thinly sliced
2 tablespoons Al Wazir olive oil
Salt and freshly ground pepper, to taste

For The Maille Old Style Mustard Sauce:
3/4 cup Maille mayonnaise
2 heaping tablespoons Maille Old Style Mustard
2 tablespoons minced shallots (about 1 small)
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh parsley, plus a sprig for garnish (optional)
1/4 tsp salt
1/4 tsp freshly ground pepper

Make With

Preparation

  1. Preheat oven to 425 degrees.
  2. Toss the shrimp and lemon slices with olive oil, salt, and pepper. Transfer to a sheet pan and spread out into an even single layer. Roast for about 8 minutes, or until the shrimp have just turned pink and opaque.
  3. While the shrimp cook, make the mustard sauce. In a medium bowl, whisk together the mayonnaise, Maille Old Style Mustard, shallots, lemon juice, parsley, salt and pepper. Taste and adjust seasoning as desired. Transfer to a serving bowl. Sauce can be made up to 2 days in advance, cover and refrigerate prior to serving.
  4. Place shrimp and lemon slices on a serving platter along with the Maille Old Style Mustard Sauce on the side. Garnish with a parsley sprig, and serve.
Suggestions:

This recipe can be served warm, at room temperature or cold.
Serves 6-8 as an appetizer

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Vegan Avocado & Mustard Dip

Vegan Avocado & Mustard Dip

Vegan Avocado & Mustard Dip

Ingredients

2 tablespoons Maille Old Style mustard
2 ripe avocados
A pinch of cayenne
Salt and pepper, to taste
A squeeze of lemon juice
1 tablespoon Al Wazir Olive Oil
1 tablespoon Al Rabih Tahini

Make With

Serve With

Preparation

  1. Blend together all ingredients in a food processor.
  2. Taste and adjust consistency.
  3. Serve on a wooden board with cheese, fresh vegetables, Maille Cornichons, Devon crackers and Cantina Mexicana Tortilla Chips.

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Mascarpone Stuffed Dates

Mascarpone Stuffed Dates

Refreshing Salad

Ingredients

12 dried Medjool dates, pitted
2 tablespoons Al Wazir Extra Virgin Olive Oil
½ cup mascarpone cheese, at room temperature
1-2 tablespoons of Jabal el Sheikh Honey
4 tablespoons pomegranate seeds
3 tablespoons walnuts, chopped
¼ teaspoon flaky sea salt, such as Maldon salt
2 tsps. Maille Honey mustard

Make With

Preparation

  1. Preheat the oven to 350 °F.
  2. Place dates in a small baking sheet. Drizzle them with Al Wazir Olive Oil.
  3. Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
  4. Mix the mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with Jabal el Sheikh Honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
  5. Serve, while it is still warm.

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Honey Dijon Hummus Platter

Honey Dijon Hummus Platter

Honey Dijon Hummus Platter

Ingredients

For the honey dijon hummus:
1 can chickpeas(15 oz/ 425 g)
1 garlic clove
3 tablespoons Al Rabih Tahini
3 tablespoons Al Wazir Olive Oil
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon paprika
4 ice cubes
2 tablespoons Maille Honey Dijon
Toasted pine nuts (optional)

For the toasted zaatar pita chips:
2 big pita breads
2 tablespoons zaatar
Oil to brush on the breads

Make With

Preparation

  1. Drain the beans from the can and give it a good wash. Then, soak them in warm water. Little by little, take the beans in your hand and rub them with a towel so the skin peels off of the beans. This process will take some time, but will make your hummus creamy.
  2. Add the garlic and Al Rabih Tahini in the blender and blend until it looks smooth. Keep scraping from the side as you blend.
  3. Pour Al Wazir Olive Oil and blend it again to form a smooth consistency.
  4. Drop the peeled chickpeas and lemon juice. Blend for 1 minute, scraping from the sides when needed.
  5. Then, drop the ice cubes, salt and lemon juice and blend for 4 minutes, again scraping from the sides when needed.
  6. The texture should be smooth by now. Finally, add the Maille Honey Dijon and blend again to mix everything.
  7. Pour the hummus in a serving bowl and swirl it with the back of the spoon to create a charming swirl effect. Pour some Al Wazir Olive Oil on top, sprinkle some paprika, a little bit more of the Maille Honey Dijon mustard and roasted pine nuts (if using).
  8. For the toasted zaatar pita chips, preheat the oven to 350 F. Brush some oil on the pita bread and sprinkle the zaatar spice on top. Place it in a cookie sheet and bake it for 7 to 10 minutes on the middle rack of the oven. Once done, let it cool down a bit. Then, slice it and serve with the hummus.

Serves 5

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Maille Mustard-Crusted Cauliflower

Maille Mustard-Crusted Cauliflower

Maille Mustard-Crusted Cauliflower

Ingredients

1 large head cauliflower, (about 2-1/2 lbs.)
3 Tbsp. Maille® Old Style Mustard
3 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
4 tsp. Al Wazir Olive Oil, divided
3/4 cup plain panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped flat-leaf parsley
1 tsp. finely grated lemon peel
1/4 tsp. freshly ground black pepper

Make With

Preparation

  1. Cut cauliflower into large florets, then trim bottoms to sit flat on baking sheet (about 2 to 3 in diameter). Cook cauliflower in boiling salted water until just barely tender, about 7 minutes; drain well.
  2. Preheat oven to 425°. Line baking sheet with aluminum foil and coat with non stick cooking spray; set aside.
  3. Combine Maille® Old Style Mustard, Maille® Dijon Originale Traditional Dijon Mustard and 2 tsp. Al Wazir Olive Oil in small bowl; set aside.
  4. Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 2 tsp. olive oil in medium bowl. Season, if desired, with salt and pepper.
  5. Coat top of cauliflower with mustard mixture, then press into bread crumb mixture, patting to adhere.
  6. Arrange bread crumb-side-up on prepared baking sheet. Bake until bread crumbs are browned and cauliflower is tender, about 20 minutes.

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Roasted Sweet Potato

Roasted Sweet Potato

Roasted Sweet Potato Medallions With Blue Cheese & A Drizzle Of Mustard Sauce

Ingredients

1 sweet potato
Oil
Salt and pepper to taste
3 ounces blue cheese
¼ cup Maille Honey Dijon, to garnish
1 tablespoon Al Wazir Olive Oil

Make With

Preparation

  1. Preheat oven to 450F.
  2. Cut sweet potato into ¼ inch medallions.
  3. Place on a baking sheet lined with parchment paper and brush with oil and season with salt and pepper.
  4. Roast for about 35 minutes or until they have softened and are beginning to crisp up and take on some color.
  5. Remove from oven, let cool for a few minutes and top with a crumble of blue cheese.
  6. Top each bite with a drizzle of Maille Honey Dijon. If the consistency of the mustard is not great for drizzling, thin with a tablespoon of olive oil.

Suggestions

Servings: about 12 medallions

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Pasta shells tabbouleh

Pasta shells tabbouleh

Pasta tabbouleh!!

Ingredients

40g of parsley, chopped
500g of Panzani Conchiglie Rigate, cooked
300g of Tomatoes, diced brunoise
10g of Mint, chopped
10g Spring onions
3 tablespoons of Panzani Tomato Sauce Aromatic Herbs
5g Salt
1g Allspice powder
Lemon juice of one lemon
60g Al Wazir Olive oil
Red cherry Tomatoes, sliced in half
Romaine lettuce

Make With

Preparation

  1. Combine all the ingredients together.
  2. Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.
  3. Mix and serve in a bowl.
  4. Garnish with cherry tomatoes and romaine lettuce.
  5. Serve.

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Zucchini Buds with a Tuna Mustard Filling

Zucchini Buds with a Tuna Mustard Filling

Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant

Ingredients

For the filling:
2 cans (320 gr) American Tuna
1 tbsp Maille Dijon Originale Mustard
80 gr dairy free cream cheese
12 walnuts

For the Zucchini Buds:
2 large organic zucchini
3 sprigs of fresh mint
24 red currants

For the mustard dipping sauce:
3 tbsp of Al Wazir extra virgin olive oil
2 tbsp Maille Dijon Originale Mustard
2 tbsp of full fat coconut milk

Make With

Preparation

  1. Prepare the filling by mixing all ingredients together in a small bowl.
  2. Wash the zucchini, dry them with a paper towel and cut off the ends. Using a large potato peeler or a mandolin, cut your zucchini into thin slices.
  3. Spread some of the tuna and mustard filling on a strip of zucchini, lay 2 mint leaves on top, then roll it up in a bud-like shape.
  4. Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
  5. Repeat until you rolled up all of your zucchini buds and display on a platter.
  6. Lastly, combine all ingredients for the dipping sauce in a small bowl, mix well and place it in the middle of the platter before serving.
Sugestions
    Serves 24

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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

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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.

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