Olive Lover’s pasta

Ingredients : => 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce => 1 package (12 oz.) tri-color pasta twists, cooked and drained => 1 cup sliced assorted pitted olives => 2 Tbsp. grated Parmesan cheese Preparation 1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

Penne Ala Vodka

A mouth watering pasta recipe with cream and a splash of vodka. Do not worry about the vodka as all the alcohol burns out in the cooking process. Ingredients : -> 1 Tbsp butter -> 1 Tbsp olive oil -> 1 small onion, chopped fine -> 1 Tbsp garlic chopped -> 3/4 cup fresh cream -> 1/4 cup vodka -> 1/4 tsp chilli flakes -> 1 can of Italian plum tomatoes deseeded and chopped -> 2 Tbsp freshly grated Parmesan Method -> Melt butter and olive oil in a saucepan with onion and garlic till translucent. -> Add tomatoes and […]

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil. Ingredients : => 125 gm spaghetti (raw) => 3-4 cloves garlic (sliced) => 1 Tbsp olive oil => 1/2 tsp red chilli flakes => Parsley, a small bunch => Salt to taste Method => In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes. => Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown. => Add the red chilli flakes and set aside. […]

 

Herbed Chicken Meatballs on Spaghetti

Herbed Chicken Meatballs on Spaghetti

Ingredients

• 500 gram Chicken mince
• ½ Onion, finely chopped
• 5 millilitre Crushed chillies
• 5 millilitre Fresh thyme leaves, chopped
• 100 gram Carrots, grated
• 1 KNORR Home-style Meatballs Dry Cook-in-Sauce
• 250 millilitre Basil leaves
• 1 Garlic clove, crushed
• 2 tomatoes, chopped
• 10 millilitre Olive oil
• 250 gram Spaghetti, cooked
• 50 gram Parmesan cheese shavings

Herbed Chicken Meatballs on Spaghetti

Instructions

1. Place the mince, onion, chillies, thyme leaves, carrots, KNORR Fresh Ideas Homestyle Meatballs sachet contents and 100 ml water in a bowl and mix well.
2. Shape the mince into evenly sized balls and shallow fry in batches until golden brown.
3. Blend basil leaves, garlic and tomatoes and oil and toss through hot spaghetti.
4. Serve with meatballs and garnish with shavings of cheese.

Chargrilled Style Chicken Wrap

Chargrilled Style Chicken Wrap

Ingredients

=> 2 red onions, peeled and thickly sliced
=> 2 red capsicum, deseeded and sliced
=> 2 courgettes, trimmed and thickly sliced, lengthwise
=> 4 Tegel Chargrill Style Chicken Breast Steaks
=> ½ cup Wattie’s Bit on the Side Cracker Cranberry Sauce
=> 6 tortillas
=> ½ cup sour cream or mayonnaise
=> 6 lettuce leaves
Chargrilled Style Chicken Wrap
Method

=> Preheat oven to 180°C fan bake or 200°C conventional. Place the sliced onions, peppers and courgettes on a foil lined tray and brush with oil. Place the frozen Tegel Chargrill Style Chicken Breast Steaks on a second foil-lined tray.
=> Bake for 12 minutes. Turn the vegetables and chicken and cook a further 12 minutes until cooked.
=> When cooked put the vegetables into a bowl. Cut the chicken breast steaks into thin slices and add to the bowl with the Wattie’s Bit On The Side Cracker Cranberry Sauce and toss gently.
=> Warm 6 tortillas in the microwave on high power for 30 seconds and then spread with sour cream or mayonnaise and top with a lettuce leaf if using. Spoon equal amounts of the filling on top and roll up.

=> Serve warm.

Chinese Chicken Nibbles

Chinese Chicken Nibbles

Ingredients

=> 20 Tegel chicken nibbles (about 750g)
=> 1 clove garlic, crushed
=> 1 tsp minced ginger
=> 1 tsp five spice powder (optional)
=> ¼ cup Sinsin Dark Soya sauce
=> 2 Tbsp Sinsin Oyster sauce
=> 2 tsp liquid honey

Chilli and Yoghurt Dipping Sauce
=> 2 Tbsp Sinsin Sweet Thai Chilli sauce
=> 2 Tbsp chopped fresh mint
=> ¼ cup natural, unsweetened yoghurt
Chinese Chicken Nibbles
Method

=> Place the Tegel Chicken Nibbles in a re-sealable bag and add the garlic, ginger, Sinsin Dark Soya sauce, and Sinsin Oyster sauce. Seal the bag and toss to coat evenly. Refrigerate for 1 hour or up to 1 day.
=> Place the chicken nibbles on a foil-lined baking tray and fan bake at 180°C for 15-18 minutes.
=> Serve the chicken nibbles with the Cucumber and Chilli Dipping Sauce.

=> Chilli and Yoghurt Dipping Sauce
=> Mix the Sinsin Sweet Thai Chilli sauce, mint and natural yoghurt together.

French Chicken Casserole

French Chicken Casserole

Ingredients

-> 8 Tegel Chicken Drumsticks, skin removed
-> 8-10 small breakfast sausages
-> 4 bacon rashers, diced (optional)
-> 1 onion, peeled and roughly chopped
-> 3 stalks celery, sliced
-> 1 carrot, peeled and sliced
-> 545g can Wattie’s Just Add Country French Mince Simmer Sauce
-> 1 cup chicken stock or use water or white wine
-> 1 Tbsp chopped fresh thyme
-> 400g can Craig’s Cannellini Beans, well-rinsed and drained
French Chicken Casserole
Method

-> Brown the chicken drumsticks and sausages in a dash of oil in a lidded frying pan until well browned, set aside. Add the bacon, onion, celery and carrot to the pan and brown.
-> Pour in the Wattie’s Just Add Country French Mince Simmer Sauce, with chicken stock, water, or wine.
-> Add the browned chicken drumsticks, and sausages. Add Thyme and season with salt and pepper. Cover and simmer gently for 15 minutes.
-> Add Craig’s Cannellini Beans. Cover and simmer for a further 10 minutes, until chicken is tender.

Chicken & Spinach Curry

Chicken & Spinach Curry

Ingredients:

=> 1 lb. boneless chicken, cut into thin strips
=> 10 oz. (approximately two cups) spinach puree
=> 2 onions pureed
=> 2 tsp. ginger paste
=> 2 tsp. garlic paste
=> 1 tsp. turmeric powder
=> 1 tsp. chilli powder
=> 1 tsp. cumin powder
=> 1 tsp. coriander powder
=> 1 tomato, pureed
=> 1 tsp. salt or to taste
=> 1 tbsp. oil
Chicken & Spinach Curry
Method:

=> Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and

=> coriander powders and spinach puree for five minutes on medium low heat. Add tomato,

=> chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and
cook on medium low heat for half an hour, keeping the saucepan covered with a lid.

Butter Chicken Pies

Butter Chicken Pies

Ingredients

=> 500g Chicken boneless Thighs, skin removed,
=> cut into 1-2 cm pieces
=> 1 onion, chopped
=> 1 clove garlic, crushed
=> ½ tsp cumin
=> ½ tsp coriander
=> 1 Tbsp tomato paste
=> 535g can Wattie’s Just Add Butter Chicken
=> Simmer Sauce
=> handful fresh coriander leaves, chopped
=> 6 sheets ready rolled flaky puff pastry, thawed
=> 1 egg, beaten
Butter Chicken Pies
Method

=> Heat a dash of oil in a frying pan. Add the chicken and over a high heat cook until it starts to colour.
=> Reduce the heat. Add the onion and garlic to the pan, adding a little extra oil if necessary and cook until the onion begins to soften. Add the cumin, coriander and tomato paste, stir and cook for a further minute. Pour over Wattie’s Just Add Butter Chicken Simmer Sauce. Allow the sauce to come to the boil. Reduce heat. Simmer for 20 minutes or until chicken is cooked and sauce reduced by a third. Remove from the heat. Stir through chopped coriander and allow to cool. Refrigerate until cold.
=> Grease 6 extra large muffin tins. Using a 16cm plate as a guide, cut 6 circles out of the pastry sheets. Using a saucer (approx. 10cm in diameter) cut another 6 circles out for the pie tops, re-rolling the pastry as necessary.
=> Carefully push the larger pastry circles into the muffin tins. Divide the cold butter chicken mixture between the pastry cases. Brush a little cold water around the pastry rims and place the smaller pastry circles on top, pressing to seal the edges. Cut a small hole in the top of the pastry. Refrigerate for 15 minutes.
=> Preheat the oven to 190°C fan bake or 210°C conventional bake. Brush pastry tops with a little beaten egg before baking for 25-30 minutes, until pastry is golden and filling hot. Remove from the oven and allow to stand for 5 minutes before removing from the tins.

French Chicken

French Chicken

Ingredients

-> 4-6 Tegel Skinless Chicken Thigh Cutlets
-> 1 onion, peeled and finely sliced
-> 1 tsp crushed garlic
-> 2-3 stalks celery, sliced
-> 1-2 smoked chorizo sausages, sliced
-> 420g can Wattie’s Condensed Creamy Chicken Soup
-> ½ cup dry white wine or water
-> 2 Tbsp freshly chopped thyme or 2 tsp dried
-> 400g can Craig’s Cannellini Beans, drained
-> ½ cup lite sour cream, optional
French Chicken
Method

-> Heat a dash of oil in a frying pan and brown the chicken thigh cutlets evenly, turning once. Set aside.
-> Gently cook the onion, garlic, celery and chorizo in residue oil until tender, but not brown. Stir in Wattie’s Condensed Creamy Chicken Soup with wine or water and thyme.
-> Return browned chicken to the sauce. Cover and simmer gently for 20 minutes or until the chicken is tender and cooked through.
-> Stir in Craig’s Cannellini Beans and lite sour cream, season if wished and heat gently.

-> Serve hot with mashed or baked potatoes and seasonal green vegetables.

-> Crockpot/Slowcooker Instructions:
-> Place ingredients from step 1&2 into a slow cooker, cover and cook on LOW for approx. 8 hours (refer to your user manual). Follow step 4 to serve.

Shrimp Curry

Shrimp Curry

Ingredients:

=> 1 lb. shrimps, peeled and deveined

=> 1 onion, pureed

=> 1 tsp. ginger paste

=> 1 tsp. garlic paste

=> 1 tomato, pureed

=> 1 tsp. turmeric powder

=> 1 tsp. chilli powder

=> 1 tsp. cumin powder

=> 1 tsp. coriander powder

=> 1 tsp. salt or to taste

=> 1 tsp. lemon juice

=> Cilantro/coriander leaves

=> 1 tbsp. oil

Shrimp Curry
Method:

=> Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with
=> cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.

=> Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.

Homestyle Chicken

Homestyle Chicken

Ingredients

-> 4 Tegel frozen Free-flow Chicken Thighs, thawed
-> 2 onions, peeled and sliced
-> 150g button mushrooms, halved
-> 2 cloves garlic, crushed
-> 400g can chopped tomatoes in puree
-> 2 Tbsp tomato paste
-> 2 cups (500ml) chicken stock
-> 1 Tbsp balsamic vinegar (optional)
-> bouquet garni (bay leaf, parsley stalks, thyme) tied together or 1 tsp dried mixed herbs
-> ¾ cup long grain rice
-> 3 ½ cups Wattie’s frozen Chunky Mix Vegetables
Homestyle Chicken
Method

-> Preheat oven to 180°C. On the stove top heat a dash of oil in a flameproof casserole. Over a high heat quickly brown Tegel Free-flow Chicken Thighs . Set aside. Reduce heat and add onions, mushrooms and garlic and cook until they begin to soften. Return the chicken to the casserole.
-> Mix together chopped tomatoes in puree, tomato paste, chicken stock and balsamic vinegar if using. Pour over the chicken. Bring sauce to the boil. Add bouquet garni. Cover. Transfer to the oven and cook for 20 minutes.
-> Remove from the oven and add rice. Cover. Return to the oven for a further 15 minutes before adding Wattie’s frozen Chunky Mix Vegetables . Cover and return to the oven again for 25-30 minutes until the chicken is cooked and vegetables are tender. Remove bouquet garni and season to taste.

Butter Chicken Pizza

Butter Chicken Pizza

Ingredients

=> 2 large pizza bases
=> about 1 cup hummus
=> 405g can Wattie’s Creamy Butter Chicken Curry Sauce
=> 2-3 large handfuls of spinach leaves
=> 1 Tegel chicken breast, very finely sliced
=> 1 cup grated cheddar cheese
=> 100g feta cheese
Butter Chicken Pizza
Method

=> Preheat oven to 200o C. Spread the two pizza bases with the hummus and then top each with almost half the Wattie’s Creamy Butter Chicken Curry Sauce .
=> Scatter over the spinach leaves. Toss the sliced Tegel chicken in the remaining butter chicken sauce and then arrange on top.
=> Sprinkle on the cheese and feta if using.
=> Bake for 12 minutes or until golden. Serve with the salsa if wished.

=> Serve hot with a salad.