Includes Master Dishes by

Transcription

Make Everyday meals
better with keen's
Includes Master Dishes by
BEN MILBOURNE
Welcome to the KEEN’S
Cookbook for 2016.
We are very proud to present 50 delicious
recipes that explore the diverse uses of
KEEN'S Curry and Mustard powders.
From the classic Curried Sausages, to the
more contemporary Toasted Almond,
Beetroot & Mustard Dip, there is something
for everybody's taste.
Just ask Ben Milbourne, star of channel 10’s
cooking show Ben's Menu, who has shared
10 inspiring KEEN’S dishes to try at home.
Whether it’s chicken or a salad, a curry or a
steak, you can make everyday meals
better with KEEN’S.
2
CONTENTS
SALADS
30. Baked Salmon With Curried Lentils & Spinach
4.
Shredded Chicken Salad with Mustard Vinaigrette
31. Ben’s Fish Curry
5.
7 Leaf Salad With Orange Mustard Dressing
32. Ben’s KEEN’S Butter Fried Fish
6.
Zucchini & Couscous Salad
33. BBQ Salmon with Coriander Curry Butter
7.
Creamy Zesty Potato Salad
8.
Ben’s KEEN’S Poached Chicken
Sides & Sauces
34. Honey Roasted Mustard Pumpkin
Family Favourites
9.
35. Cumin Mustard Carrots
Shepherd’s Pie with a Twist
36. Toasted Almond, Beetroot & Mustard Dip
10. Potato Topped Mustard Meatloaf
37. Mustard & Fig Chutney
11. Ben’s Charred Grilled Curried Leg Of Lamb
38. Classic KEEN’S Mayonnaise
12. Spicy Lamb & Spinach
39. Traditional Table Mustard
13. Cheesy Chicken & Mustard Cannelloni
40. Breakfast Hollandaise Sauce
14. Creamy Mustard Fettuccine
Breakfast & Eggs
15. Ben’s Chicken Stroganoff
16. Chutney & Almond Baked Chicken
41. Curried Omelette With Rice Noodles & Vegetables
17. Mustard & Lemon Chicken Stir Fry
42. Curried Egg Sandwiches
18. Butterflied Chicken In A Mustard Buttermilk Marinade
43. Curried Devilled Eggs
44. Ben’s KEEN’S American Beans
Celebration
Snack & Lunch Ideas
19. Apricot & Mustard Christmas Turkey
45. Burger with Mustard & Beetroot Relish
20. Pineapple Mustard & Spice Glazed Ham
46. Mustard Turkey Burgers
Curries
47. Chicken & Mustard Schnitzel Rolls
21. KEEN’S Curried Sausages
48. Chicken & Bacon Pastie Rolls
22. Ben’s Coconut Beef Curry
49. Ben’s KEEN’S Mustard Maple Snack Mix
23. Curry Beef & Greens
50. Bacon & Veggie Slice
24. KEEN’S Traditional Beef Curry
51. Grilled Chicken & Slaw Baguettes
25. Ben’s Chicken Curry
52. Curry Puffs
26. KEEN’S Secret Chicken Curry
53. Scotch Eggs
27. KEEN’S Mango Chicken Curry
Fish & Seafood
28. Curry Chilli Prawns
29. Ben’s Mussels In KEEN’S Curry Broth
3
Shredded
Chicken
Salad with
Mustard
Vinaigrette
SERVES
Cooking
4
0
Ingredients
MINS
Preparation
15
mins
Directions
2 cups shredded, roasted chicken meat
1. Toss chicken and butter lettuce together in a large bowl and divide between 4
1 butter lettuce, leaves torn
salad bowls or plates. Evenly sprinkle walnuts and sliced pear over plated salad.
½ cup (62g) toasted walnuts
1 pear, cored and sliced
2 tsp KEEN’S Mustard Powder
1/3 cup (80mL) white wine vinegar
2. Combine KEEN’S Mustard Powder, white wine vinegar, olive oil and fresh chives.
3. Pour dressing evenly between each salad and season with McCormick Black Pepper.
1/3 cup (80mL) olive oil
Recipe Tip
1 tbsp fresh chives, chopped
McCormick Adjustable Grinder
Black Peppercorns
Other nuts that can work well with these flavours are toasted almonds or hazelnuts. 4
7 Leaf
Salad
with
Orange
Mustard
Dressing
SERVES
Cooking
4
0
Ingredients
mins
Preparation
15
mins
Directions
3 oranges
1. To make a dressing; combine the juice from 1 orange, brown sugar, vinegar and
1 tsp brown sugar
KEEN’S Mustard Powder in a small jug, season with McCormick Sea Salt and Black
1tbsp (20mL) apple cider vinegar
McCormick Adjustable Grinder Sea Salt
Black Peppercorns
Pepper. Stir well and set aside.
2. Peel and slice remaining oranges, removing all pith and skin. Toss orange
segments with salad leaves, cucumber and the dressing. Sprinkle over
hazelnuts and serve.
150g mixed salad leaves
1 small Lebanese cucumber, sliced into strips
1/3 cup (50g) hazelnuts, crushed
Recipe Tips
- Neat orange segments add a professional look to your salad.
- Use a serrated knife to peel your oranges, and cut between the membranes for
orange segments clear of any pith.
5
Zucchini &
Couscous
Salad
SERVES
Cooking
4
40
Ingredients
MINS
Preparation
10
mins
Directions
100g Israeli (pearl) couscous
1. Cook couscous in a medium saucepan of boiling salted water until tender
6 x (100g) thin slices prosciutto
(10 -12 minutes), drain well and set aside.
2 x (350g) zucchini, thinly sliced lengthways
1-2 tbsp (20-40mL) extra-virgin olive oil
1 cup (140g) frozen peas, defrosted
½ cup fresh basil, coarsely torn
½ cup fresh mint leaves, coarsely torn
2. Panfry prosciutto in a medium frying pan over a medium-high heat until crisp,
transfer to a chopping board. Add a drizzle of olive oil and cook zucchini in batches,
turning once until golden and adding oil as necessary. Transfer each batch, as it
cooks to a serving bowl.
250g bocconcini, roughly torn
3. Blanch peas in a saucepan of boiling salted water (1 minute), refresh in cold
MUSTARD LEMON DRESSING
water, drain and add to zucchini.
¼ cup (60 mL) extra-virgin olive oil
2 garlic cloves, finely chopped
4. Combine the couscous, crumbled reserved prosciutto, basil, mint and bocconcini
with zucchini and peas.
1 tsp honey
5. To make dressing; whisk together Mustard Lemon Dressing ingredients in a
zest and juice of a lemon
serving jug, season with McCormick Sea Salt and Black Pepper.
Black Peppercorns
6. Drizzle dressing over couscous salad, toss to
combine and serve with crusty bread.
TO SERVE
crusty bread
Recipe Tip
Toast the crusty bread and serve salad spooned over, like a bruschetta.
6
Creamy
Zesty
Potato
Salad
SERVES
Cooking
4
15
Ingredients
1 kg small chat potatoes, halved
½ cup (125g) whole egg mayonnaise
mins
Preparation
5
mins
Directions
1. Cook potatoes, uncovered, in a large saucepan of boiling, salted water for 10 to
15 minutes or until just tender. Drain and cool completely.
1tbsp (20mL) lemon juice
2. In a medium bowl combine mayonnaise, KEEN’S Mustard Powder and lemon
juice. Season well with McCormick Black Pepper and stir to combine.
Black Peppercorns
3. Combine potatoes and beans on a serving plate and serve with a generous drizzle
of dressing and fresh parsley.
100g green beans, trimmed blanched
and cooled
fresh parsley leaves
Recipe Tip
Turn this simple potato salad into a nicoise salad, with the addition of canned tuna
flakes, halved boiled eggs and cherry tomatoes.
7
Ben's
Poached
Chicken
SERVES
2
Ingredients
2 cups (500mL) chicken stock
1 x (250g) skinless chicken breast
½ iceberg lettuce
8 cooked, small chat potatoes
DRESSING
¼ cup (60g) mango chutney
¼ cup (60g) whole egg mayonnaise
¼ cup (60g) plain yoghurt
1 clove garlic, finely chopped
1 tbsp tomato paste
1 lemon, juiced
Directions
1. Place stock in medium saucepan with lid, bring to the boil add
chicken and return to the boil, turn the heat off and cover. Allow
chicken to poach for 15 minutes. Remove chicken from pot and
set aside to cool.
2. In a bowl whisk mango, mayonnaise, yoghurt, garlic, tomato
paste, lemon and KEEN’S Curry Powder. Season to taste with
McCormick Sea Salt. Cut potatoes into bite-sized pieces and
gently mix them into the dressing with the parsley.
3. Once the chicken has cooled, slice and season
with McCormick Sea Salt.
4. Shred the iceberg lettuce and divide between
serving bowls. Place the potato dressing on top of
the lettuce followed by sliced chicken. Garnish with
additional parsley.
1 tbsp KEEN’S Traditional Curry Powder
1 tbsp finely chopped fresh parsley
fresh parsley extra for garnish
8
Shepherd’s
Pie with
a Twist
SERVES
Cooking
6
11/2
Ingredients
¼ cup (60mL) olive oil
1 medium onion, chopped
1kg lamb mince
1 carrot, chopped
2 celery stalks, chopped
½ medium eggplant or zucchini, diced
2 tbsp plain flour
1 x 400g can diced tomatoes
1 cup podded broad beans
¼ cup (35g) pine nuts
2 tbsp parsley, chopped
Black Peppercorns
HRS
30
mins
Directions
1. Heat oil in a large saucepan over a medium heat, add the onion and cook stirring
for 1-2 minutes until softened. Add the lamb and cook for a further 4-5 minutes until
browned, breaking up any lumps with a wooden spoon.
2. Add carrot, celery and eggplant to the pan and cook for a further 3-4 minutes.
Sprinkle KEEN’S Curry Powder and flour over mince mixture and stir in. Slowly pour
in the stock stirring continually as mixture thickens to ensure no lumps.
3. Add tomatoes and bring to the boil. Reduce heat to low and simmer for 40
minutes. Stir through broad beans, pine nuts and parsley. Season to taste with
McCormick Sea Salt and Black Pepper.
4. Place sweet potato in a medium saucepan of water. Bring to the boil. Reduce
heat to low and simmer for 15 minutes until soft. Drain and return to the pan.
5. Mash together with the cream and butter. Season to taste with McCormick Sea
Salt and Black Pepper.
6. Preheat oven to 180˚C (160˚C fan forced). Transfer the mince mix to an ovenproof
dish (2L/8 cup capacity), top with the sweet potato mash and place in oven for 15
minutes or until browned.
1kg sweet potatoes, peeled, chopped
Recipe Tip
½ cup (125 mL) cream
60g butter, chopped
Preparation
Add grated tasty cheese to the mashed potato for another twist.
9
Potato
Topped
Mustard
Meatloaf
SERVES
Cooking
4
11/4 HRS
Ingredients
Preparation
20
mins
Directions
750g potatoes, peeled roughly chopped
1. Preheat oven to 180˚C (160˚C fan-forced). Grease a 7cm-deep, 11cm x 21cm loaf
40g butter, chopped
pan. Double line base and sides with baking paper, extending paper 3cm above
¼ cup (60 mL) milk
¼ cup (30g ) grated tasty cheese
Black Peppercorns
500g lean beef mince
1 onion, finely chopped
edges of pan.
2. Cook potato in a saucepan of boiling, salted water for 12 to 15 minutes or
until tender. Drain well. Return to pan over low heat. Add butter and milk. Mash
until smooth. Add cheese. Season with McCormick Sea Salt and Black Pepper
and set aside.
3. Place mince, onion, garlic, carrot, peas, egg, breadcrumbs, barbecue sauce,
tomato sauce and KEEN’S Mustard Powder in a large bowl. Season with McCormick
1 carrot, finely diced
Sea Salt and Black Pepper. Mix well to combine. Spoon the mixture into prepared
½ cup (140g) frozen peas (thawed and
drained)
pan, pressing with the back of spoon to level.
1 egg, lightly beaten
4. Bake for 25 minutes or until browned and almost cooked through. Remove from
½ cup dried breadcrumbs
oven. Increase temperature to 200˚C (180˚C fan-forced). Spoon mashed potato
¼ cup (60 mL) barbecue sauce
¼ cup (60 mL) tomato sauce
2 tbsp KEEN’S Mustard Powder
TO SERVE
evenly over top of meatloaf. Return to oven and bake for a further 20 to 25 minutes
or until potato is golden brown. Stand meatloaf in pan for 10 minutes.
5. Using the baking paper, lift onto a chopping board. Cut into thick slices and serve
with steamed green vegetables and gravy.
gravy
Recipe Tip
Great served chilled, with KEEN’S Mustard and fig chutney.
10
Ben's
Charred
Grilled
Curried Leg
of Lamb
SERVES
6
Ingredients
¼ cup mint leaves, finely chopped
1 tbsp coarsely chopped, washed
coriander root
1½ lemons, juiced
3cm piece ginger, peeled & grated
1 tsp tomato paste
1 tbsp (20mL) vegetable oil
Directions
1. In a medium bowl combine mint, coriander root, KEEN’S Curry Powder, lemon
juice, ginger, tomato paste and oil. Season well with McCormick Sea Salt and stir
well to create the curry marinade.
2. Pre heat BBQ grill to medium. Rub the marinade over the lamb,
keeping the coverage even. Place lamb on grill, skin side down,
set aside remaining marinade.
3. Cook for 7-8 minutes each side, (depending on the heat of your
grill), basting with reserved marinade. Once cooked to your liking,
allow to rest for 7-8 minutes before slicing and serving.
1-1½kg butterflied lamb leg
Ben's Tip
- If you like the well charred flavour of BBQ meat, do
not trim the fat off the leg of lamb to well. Leaving
the fat on will ensure it melts onto the coals and flair
the flames, charring the meat.
- Coriander roots are found at the end of fresh sprigs
of coriander; they are aromatic and add a strong
coriander flavour to your curry. They can still have
dirt on them, after being picked and sold, so be sure
to clean them well before using.
11
Spicy
Lamb &
Spinach
SERVES
Cooking
2
10
Ingredients
300g lamb loin
1 tbsp (20mL) oil
4 small tomatoes, quartered
20 green beans, trimmed and halved
100g spinach, washed
mins
Preparation
15
mins
Directions
1. Coat lamb loin in oil, roll in KEEN’S Curry Powder pressing the curry powder
evenly into the flesh.
2. Place the coated lamb in a hot frying pan and cook for 4 minutes on high. Reduce
the heat to medium then gently turn the lamb.
3. Add the tomatoes and beans to the pan, cook for 4 minutes then remove lamb
from the pan and keep warm.
4. Add the spinach and toss with the tomatoes and beans until wilted. Plate
vegetables and serve with thickly sliced lamb.
12
Cheesy
Chicken &
Mustard
Cannelloni
SERVES
Cooking
4
45
Ingredients
Preparation
mins
20
mins
Directions
1 tbsp (20mL) olive oil
1. Preheat oven to 200°C (180˚C fan forced). Heat the oil in a large non-stick frying
pan over medium heat. Add onion, garlic and McCormick Thyme Leaves cook,
1 tsp McCormick Thyme Leaves
½ bunch kale, trimmed, washed and chopped
500g chicken mince
2 cups (480g) ricotta
1½ cups (170g) grated mozzarella
1 cup (250 mL) thickened cream
Black Peppercorns
8 fresh lasagne sheets, cut
to 14cm x 16 cm rectangles
1 cup (250ml) chicken stock
Black Peppercorns (extra)
stirring, for 3-4 minutes or until onion softens. Add the kale and cook stirring for
3 minutes or until wilted. Add mince to the pan and cook stirring, breaking up the
mince for 6-8 minutes or until browned. Set aside to cool slightly.
2. Add the KEEN’S Mustard Powder, half of the ricotta and mozzarella, ½ cup
(125mL) of the cream to chicken mixture and season well with McCormick Sea Salt
and Black Pepper and mix to combine.
3. Place ½ cup of the mixture along the longer edge of each lasagne sheet and roll
to enclose. Place the cannelloni in a large, lightly greased oven-proof dish, seam
side down. Repeat with remaining mixture and lasagne sheets.
4. In a medium bowl, combine remaining mozzarella, ricotta and cream with stock,
stir to combine and pour over cannelloni. Season the top with a generous grind of
McCormick Black Pepper.
5. Cook for 20-25 minutes, or until pasta is cooked through and the top is golden.
Recipe Tip
The softer ricottas are best for this dish.
13
Creamy
Mustard
Fettuccine
SERVES
Cooking
4
20
Ingredients
mins
Preparation
15
mins
Directions
400g tricolour fettuccine
1. Cook fettuccine as per packet directions. Place KEEN’S Mustard Powder, cream,
garlic and chicken stock in a small bowl, season with McCormick Black Pepper stir
150mL thickened cream
½ clove garlic, finely chopped
½ cup (125mL) chicken stock
Black Peppercorns
1 tbsp (20 mL) olive oil
6 spring onions, finely chopped
½ red capsicum, sliced
and set aside.
2. Heat oil in a large frying pan over medium heat; add spring onions, red capsicum
and ham. Cook stirring occasionally for 3 minutes.
3. Reduce heat add creamy mustard blend, spinach leaves and tomatoes to pan, toss
through sauce until heated through.
4. Stir hot pasta through sauce and, serve with a sprinkle of pine nuts.
4 slices ham, chopped
100g baby spinach leaves
Recipe Tip
2 tomatoes, diced
TO SERVE
toasted pine nuts
This could easily be suitable for vegetarians, simply substitute chicken stock for
vegetable stock and omit ham. A very tasty pasta dish for all.
14
Ben's
Chicken
Stroganoff
SERVES
2
Ingredients
1 tbsp flour
250g skinless chicken thigh fillet,
roughly chopped
1 onion, thinly sliced
1 tbsp McCormick Paprika Hungarian style
1 cup (250mL) chicken stock
1 cup (250mL) sour cream
Directions
1. Combine flour and KEEN’S Mustard Powder in a large bowl, season
with McCormick Sea Salt. Toss chicken in flour mixture to coat.
2. Heat oil in a large saucepan over medium heat add onions and
cook stirring occasionally for 5 minutes or until onion is translucent
and soft. Increase heat to high and brown chicken in pan.
3. Add McCormick Paprika, garlic and tomatoes and stir through
until well combined. Cook over medium heat until the tomato sauce
reduces, resembling a paste. Add stock and continue cooking,
reducing the mixture down again by half.
4. Just before serving, stir through sour cream. Remove
from heat and stir cooked pasta through chicken
stroganoff.
250g pasta of your choice, cooked according
to packet instructions
15
Chutney &
Almond
Baked
Chicken
SeRVES
Cooking
4
40
Ingredients
4 x 200g skinless chicken breast fillets
½ cup (140g) fruit chutney
1 tbsp (20mL) soy sauce
½ cup (45g) flaked almonds
mins
Preparation
10
mins
Directions
1. Preheat oven to 180˚C (160˚C fan forced). Grease and line the base of a 5cm
deep, 20cm x 30cm ovenproof dish with baking paper. Arrange chicken, over base
in a single layer.
2. Place chutney, KEEN’S Curry Powder, KEEN’S Mustard Powder, olive oil and soy
sauce in a small bowl and whisk to combine. Pour over chicken.
Turn chicken to coat in chutney mixture.
3. Sprinkle almonds over the top of chicken, cover loosely
with baking paper and bake for 30 minutes. Remove paper and bake for a further
10 minutes or until almonds brown and chicken is cooked through.
Recipe Tip
Substitute chicken fillets with Maryland joints, and cook until juices run clear
approximately 45 - 60 minutes.
16
Mustard &
Lemon
Chicken
Stir-fry
SERVES
Cooking
4
20
Ingredients
mins
Preparation
15
mins
Directions
1. Place KEEN’S Mustard Powder, soy sauce, lemon juice, garlic, brown sugar and 1
2 tbsp (40mL) soy sauce
tablespoon of oil in a small bowl and stir to combine well.
2 tbsp (40mL) lemon juice
1 tbsp brown sugar
500g chicken breast, thinly sliced
2. Heat remaining oil in a wok over high heat, add chicken and stir fry until
browned, remove chicken and set aside.
3. Add prepared vegetables to wok and stir fry 2-3 minutes. Return chicken to wok
with lemon mustard blend and stir fry a further 2 minutes.
500g assorted stir fry vegetables
TO SERVE
4. Delicious served with steamed rice.
steamed rice
Recipe Tip
For the best stir fry results, be sure to have all elements of the recipe prepared
before you start cooking. Stir frying is a very fast method of cooking and delaying
the process can leave you with a less than perfect result.
17
Butterflied
Chicken
in a
Mustard
Buttermilk
Marinade
SERVES
Cooking
4
45
Ingredients
Preparation
mins
10
mins
Directions
MARINADE
1. Place all marinade ingredients in a large bowl, stir to combine and season well
½ cup (125mL) buttermilk
with McCormick Sea Salt and Black Pepper.
1 tbsp chopped fresh thyme
1 tbsp brown sugar
1 garlic clove, crushed
2. Add chicken to bowl and cover with marinade. Cover with plastic wrap and
refrigerate for a minimum of 2 hours or overnight.
3. Preheat fan /grill to 200˚C (180˚C fan forced).
McCormick Adjustable Grinders Sea Salt
Black Peppercorns
4. Lay chicken flat, skin side up onto a foil lined baking tray and fan grill in centre of
oven for 45 minutes or until charred, juices run clear and chicken is cooked through.
1½kg chicken, butterflied
TO SERVE
5. Serve with a green salad and steamed chat potatoes.
steamed chat potatoes
Recipe Tip
lemon wedges
- BBQ over medium flame, turning once, until juices run clear approximately
30-35 minutes.
- Substitute a butterflied chicken with 4 Maryland joints of chicken.
18
Apricot &
Mustard
Christmas
Turkey
SERVES
Cooking
8
11/2
Ingredients
½ cup (120g) apricot jam
½ cup (74g) raisins, chopped
1 tsp McCormick Thyme Leaves
1 tsp McCormick Sage Leaves Ground
Black Peppercorns
1kg turkey breast
HrS
Preparation
10
mins
Directions
1. Preheat oven to 180°C (160˚C fan forced).
2. Place apricot jam, raisins, KEEN’S Mustard Powder, McCormick Sage Leaves
Ground and Thyme Leaves in a heatproof bowl. Season with McCormick Black
Pepper, stir well and microwave for 30 seconds on high or until jam is melted.
3. Place turkey breast on a baking paper lined baking tray, spread ¼ of the jam
mixture over the turkey breast and cover with a sheet of lightly greased foil.
4. Bake for 1 hour, basting every 20 minutes with remaining jam mixture. Remove
foil, continue cooking for 30 minutes or until glazed and cooked through.
Recipe Tip
With the addition of fresh bread crumbs you can turn the apricot mustard glaze into
a stuffing for a whole bird.
19
Pineapple
Mustard
& Spice
Glazed Ham
SERVES
Cooking
12
11/2
Ingredients
HRS
Preparation
15
mins
Directions
2 medium ripe pineapples, peeled lengthwise,
cored, and cut into 8ths lengthwise
1. Pre heat oven to 180˚C (160˚C fan forced). Heat a lightly greased, medium
1½ cups (320g) brown sugar
occasionally until golden. Transfer half of the cooked pineapple to a food processor
sized frying pan over med- high heat. Cook pineapple wedges in batches, turning
and process until smooth. Reserve remaining cooked pineapple until
ready to serve ham.
½ tsp McCormick Cardamom Ground
1 tsp McCormick Allspice Ground
1 tsp McCormick Ginger Ground
¼ cup (60mL) golden syrup
1 smoked, bone-in ham (4 kg)
2. Pass the pineapple puree through a fine sieve into a medium saucepan. Add,
sugar, KEEN’S Mustard Powder, McCormick Spices and golden syrup. Stir to
combine. Cook the pineapple mixture over low heat until it reduces to a syrupy 1½
cups. Set aside.
3. Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife
to score around the shank, then detach the skin and reserve (use it to cover leftover
ham to help prevent it from drying out).
4. Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even
depth all over. You can either score in a crisscross pattern to form diamonds or in
parallel lines. Place ham in a large roasting pan with a cup of water.
5. Brush ham with a little syrup, cover with foil and place in oven for 15 minutes.
Reduce oven temperature to 160˚C (140˚C fan forced) remove the foil, brush with
glaze and continue cooking, basting 5-6 more times every 10 minutes until the ham
is evenly glazed, sticky and rich (approx.1hour). Rest for 30 minutes before carving.
6. Slice reserved pineapple and serve with sliced ham and basting juices from
the roasting pan.
20
KEEN’S
Curried
Sausages
SRVES
Cooking
4 -6
30
Ingredients
3 tablespoons vegetable oil
8 thin beef sausages
1 onion, sliced
1 tbsp plain flour
2 apples, cored and cut into 8 wedges
¼ cup raisins
100g (1 cup) green beans, sliced
mins
Preparation
20
mins
Directions
1. Heat 2 tablespoons of the oil in a large saucepan over a medium heat, add the
sausages and brown evenly, remove from pan and set aside.
2. Add remaining oil to pan with the onions and cook stirring for 3 minutes or until
softened. Stir the KEEN’S Curry Powder and flour through the onions then slowly
pour in the stock stirring continuously to minimise lumps.
3. Return the sausages to the pan with the apple and raisins, bring to the boil,
reduce heat to low and simmer for 15 – 20 minutes.
4. Stir through the beans, cream, coriander and spinach cook for a further 5
minutes. Season to taste with McCormick Sea Salt and Black Pepper.
2 tbsp (40mL) thickened cream
Recipe Tips
¼ cup fresh coriander leaves, chopped
1 cup baby spinach leaves
Black Peppercorns
- Serve with crusty bread to soak up the delicious curry sauce.
- Extend your dinner repertoire by substituting beef sausages with chicken sausages.
21
Ben's
KEEN’S
Coconut
Beef
Curry
SERVES
4
Ingredients
1 kg chuck steak, cubed
1 onion, roughly chopped
1 red chilli, chopped
2 cloves garlic, finely chopped
1 tbsp brown sugar
1 stalk lemongrass, finely chopped
2 cm ginger, peeled & finely chopped
10 curry leaves
1 tbsp McCormick Cumin Ground
2 tsp KEEN'S Traditional Curry Powder
½ x 400g can crushed tomatoes
Directions
1. Heat oil in the base of a pressure cooker, cook steak until lightly browned,
remove from pot and set aside. Add onion, chilli, garlic, brown sugar, lemongrass,
ginger, cumin, curry leaves and KEEN’S Curry Powder to the pot and fry off until
fragrant. Add tomatoes and heat through before returning the browned steak to
the pot. Pour stock and 1 cup of the coconut milk in with the beef and bring up to
pressure for 45 minutes.
2. After 45 minute cooking time release the pressure cooker, add the
remaining coconut milk and reduce down over medium heat for
about 15 minutes.
3. To make raita, combine yoghurt, cucumber and onion in a
small bowl.
4. To serve, grill naan bread on a skillet over high heat. Serve while
hot as an accompaniment to the beef curry.
2 cups (500mL) beef stock
2 cups (500mL) coconut milk
4 x naan bread, to serve
RAITA
½ cup (125mL) natural yoghurt
½ cucumber, finely diced
½ red onion, finely diced
22
Curry
Beef &
Greens
SRVES
Cooking
4
20
Ingredients
500g beef rump, thinly sliced
mins
Preparation
20
mins
Directions
1. In a medium bowl toss beef with KEEN’S Curry Powder, to coat well.
1½ -2 tbsp KEEN’S Traditional Curry Powder
12 asparagus spears or green beans, sliced into
3cm lengths
6 spring onions, sliced into 3cm lengths
100g snow peas, cut in half
2. Heat oil in a large frying pan or wok over a high heat add, beef and stir fry for 1-3
minutes or until browned, remove from pan and set aside. Add asparagus or beans
and stir fry for a further 2 minutes.
3. Add remaining ingredients to the pan with beef and stir fry until warmed
through, serve over rice.
Recipe Tip
100g baby spinach leaves
1 tbsp (20mL) coconut cream
TO SERVE
Substitute beef with 500g of chicken fillet, cut into strips creating another
delicious curry.
cooked rice
23
KEEN’S
Traditional
Beef
Curry
SERVES
Cooking
4
35
Ingredients
500g beef, cubed
1 onion, sliced
500g potatoes, cubed
1 x 800g can whole, peeled
tomatoes, roughly chopped
mins
1. Heat oil in a large saucepan over medium heat and cook beef and onion for 5
minutes or until browned well. Add KEEN’S Curry Powder and cook stirring for 1
minute, add potatoes and stir well to coat.
2. Stir in chopped tomatoes and remaining tomato liquid, reduce heat and simmer
for 30 minutes or until potato is tender.
3. Serve with rice, minted yoghurt and curry leaves.
Recipe Tip
cooked rice
fried curry leaves
15
Directions
TO SERVE
minted yoghurt
mins
Preparation
Potato can be substituted or added to, with other vegetables, like sweet potato,
green beans or cauliflower.
24
Ben's
Chicken
Curry
SERVES
2
Ingredients
6 x (400g) skinless chicken thigh fillets
2 cm piece ginger, sliced
1 tsp McCormick Paprika Hungarian style
2 cinnamon sticks
5 cardamom pods
10 curry leaves
1 tsp McCormick Fennel Seeds
Directions
1. Heat oil in a large frying pan over a medium heat; add chicken
and cook for 5 minutes on either side or until the chicken is a dark
golden colour. Remove from pan and set aside.
2. Add onion, ginger and garlic to the pan, cook stirring for
5 minutes or until the onions brown. Add paprika, cinnamon,
cardamom, curry leaves, McCormick Fennel Seeds, lemon grass and
KEENS Curry Powder and stir through. Once combined, stir through
coconut milk and return chicken to the curry mixture reduce heat and
simmer for 30 minutes.
3. In a small bowl whisk egg, pour over curry mixture and
stir through. Squeeze or drizzle lime juice over your
curry to serve. Serve with steamed rice.
1 stick lemon grass, inner white core only,
finely chopped
1 x 400mL can coconut milk
1 egg
½ lime, juiced
25
Keen’s
Secret
Chicken
Curry
SERVES
Cooking
4
40
Ingredients
2 tbsp (40mL) oil
2 medium onions, diced
4 cloves garlic, finely sliced
2cm piece ginger, peeled, finely sliced
1 small red chilli, finely sliced
1 tsp McCormick Coriander Ground
½ tsp McCormick Cumin Ground
mins
Preparation
10
mins
Directions
1. Heat oil in a medium saucepan over medium heat; add onions, garlic, ginger and
chilli. Sauté for 6-8 minutes or until onions soften.
2. Add the KEEN’S Traditional Curry Powder, McCormick Coriander Ground, Cumin
Ground, Paprika Hungarian Style and Turmeric and cook for a further 2-3 minutes
(add a little water if sticking to the bottom of the pan).
3. Stir through tomatoes, coconut cream and chicken, reduce temperature and
simmer for 20 minutes until chicken is cooked.
4. Serve over steaming rice with coriander and yoghurt.
½ tsp McCormick Paprika Hungarian Style
½ tsp McCormick Turmeric Ground
Recipe Tip
1 x 270mL can coconut cream
1kg chicken thigh fillet, diced
This curry recipe is delicious substituting chicken with firm white fish fillets or
green prawn cutlets.
TO SERVE
cooked rice
fresh coriander
yoghurt
26
KEEN’S
Mango
Chicken
Curry
SRVES
Cooking
4
20
Ingredients
500g skinless chicken thigh fillet, cubed
mins
Preparation
10
mins
Directions
1. Heat oil in a medium frying pan over medium heat and cook chicken and onion
for 5 minutes or until browned. Add KEEN’S Curry Powder and cook stirring for 1
minute, add mango and coconut cream and stir through.
2. Reduce heat and simmer for 10 minutes. Serve with rice.
1 x 425g can sliced mango
½ cup (125mL) coconut cream
TO SERVE
cooked rice
Recipe Tip
Increase vegetable intake by adding cooked green beans in final stages of cooking.
27
Curry
Chilli
Prawns
SERVES
Cooking
4 -6
10
Ingredients
1 tbsp ( 20mL) vegetable oil
500g raw peeled prawns, tails on
mins
Preparation
5
mins
Directions
1. Heat oil in large wok or fry pan over high heat. Add prawns and onion and stir fry
for 3 minutes or until onions are golden and prawns are changing colour.
2. Add KEEN’S Curry Powder, tomato paste, ½ cup (125mL) water and chillies, stirfry for a further 1- 2 minutes, until prawns are cooked through and coated in sauce.
2 tbsp tomato paste
1-2 red chillies, sliced
Recipe Tip
Serve with cooked rice and sliced spring onions
28
Ben's
Mussels
in Keen’s
Curry
Broth
SERVES
4
Ingredients
1 tbsp (20mL) coconut oil
½ red onion, diced
1 tbsp coarsely chopped, washed
coriander root
1 red chilli, thinly sliced
1 green chilli, thinly sliced
2 cm piece of ginger, peeled & diced
Directions
1. Heat coconut oil in a large saucepan with tight fitting lid over
medium heat. Add onion, coriander, chillies and ginger. Stir cooking
for 2 minutes or until aromatic, stir in KEEN’S Curry Powder.
2. Increase heat to high and add mussels to the pan cover and
cook, steaming for 3 minutes. Add cream, cover and give the pot a
shake to stir through the cream.
3. Steam for a further 30 seconds. Remove from heat, stir through
fresh parsley and serve.
1 kg mussels, scrubbed & debearded
¼ cup (60mL) coconut cream
1 tbsp finely chopped parsley
29
Baked
Salmon
with
Curried
Lentils
& Spinach
SERVES
Cooking
4
25
Ingredients
mins
Preparation
15
mins
Directions
1 stick celery, finely chopped
1. Preheat oven to 200˚C (180˚C fan forced). Place salmon fillets, skin side up and
cherry tomatoes on a baking paper lined oven tray. Drizzle a tablespoon of olive oil
over and season well with McCormick Sea Salt and Black Pepper. Bake for 15 to 20
minutes or until tomatoes are lightly charred and fish cooked to your liking.
2. Heat remaining 2 tablespoons olive oil in a medium frying pan over medium
heat. Add onion, carrot, celery, garlic and KEEN’S Curry Powder, cook stirring for 5
minutes or until vegetables soften.
3. Add lentils and stock cook stirring for a further 2 minutes until
reduced. Add spinach and cream and continue cooking, stirring for 2 minutes
until spinach is wilted.
4. To serve, divide lentil and spinach mixture, salmon and tomatoes between plates.
4 salmon fillets (approx.180g each) skin on
250g trussed cherry tomatoes
Black Peppercorns
¼ cup (60 mL) olive oil
1 carrot, finely chopped
400g can lentils, rinsed, drained
Recipe Tip
¾ cup (180 mL) chicken stock
150g baby spinach leaves, roughly chopped
1/3 cup (80 mL) thickened cream
For crisper fish skin, ensure the skin of the salmon is dry before
seasoning and baking.
30
Ben's
Keen's
Fish
Curry
SERVES
2
Ingredients
2 tbsp butter
1 tbsp flour
2 cups (500mL) milk
1 large potato, par-boiled & roughly chopped
500g firm white fish, cut into large pieces
TO SERVE
Directions
1. Heat a large saucepan over a medium heat, add butter, KEEN’S
Curry Powder and flour and stir to form a roux. Reduce heat
and slowly pour in milk, stirring continuously, simmer until sauce
thickens.
2. Stir potatoes through sauce. Add fish and gently stir, season to
taste with McCormick Sea Salt. Continue cooking for 3 minutes, lightly
poaching the fish.
3. Serve garnished with tomato and coriander.
1 tomato, deseeded and diced
fresh coriander leaves
31
Ben's
Keen's
Butter
Fried
Fish
SERVES
4
Ingredients
250g butter, chilled & roughly chopped
600g fish fillets (approx. 4 x pieces)
of your choice
1/3 cup (80mL) lemon juice
Directions
1. Place butter, garlic and KEEN’S Curry Powder in a food processer,
process until smooth. Spoon the mixture onto a piece of cling wrap.
Roll into a ball and rest in a refrigerator until firm.
2. Melt flavoured butter in a large frying pan over medium heat.
Add fish and cook for 2 minutes, spooning melted butter over the
fish. The cooking time will vary depending on the size of the fish.
Turn and cook for a minute on the other side, constantly spooning
the butter sauce over the fish. Season with McCormick Sea Salt 30
seconds before removing from heat.
3. Add lemon juice to the residual butter mixture in the
pan, emulsifying the mixture and drizzle over the fish
when serving.
32
BBQ
Salmon
with
Coriander
Curry
Butter
SeRVES
Cooking
4
20
Ingredients
CORIANDER CURRY BUTTER
1 tsp KEEN’S Traditional Curry Powder
1 tsp McCormick Cumin Ground
90g butter, softened
1 clove garlic, crushed
1 tbsp finely chopped fresh coriander
SALMON
1 tbsp vegetable oil
4 salmon fillets, pin-boned
(or firm white fish fillets)
mins
Preparation
20
mins
Directions
1. To make the coriander curry butter; cook KEEN’S Curry Powder and McCormick
Cumin Ground in a small dry frying pan until fragrant, remove and allow to cool.
Combine curry spice mixture, butter, garlic and coriander in a small bowl. Spoon the
mixture along the edge of a piece of baking paper. Roll tightly to form a uniform log
shape, twisting the ends to enclose. Refrigerate or freeze until just firm. Slice into
rounds to serve.
2. For the salmon; combine the KEEN’S Curry Powder and oil in a small bowl, brush
salmon with this mixture and season with McCormick Sea Salt. Cook salmon on a
pre-heated, HOT grill pan (frying pan or barbeque) turning once until browned on
both sides. (Salmon is best served a little under cooked, in the centre).
3. Serve salmon topped with sliced coriander curry butter.
Recipe Tip
Coriander Curry Butter is suitable to freeze.
33
Honey
Roasted
Mustard
Pumpkin
SERVES
Cooking
4
45
Ingredients
1kg jap pumpkin, skin on, cut into
3cm-thick wedges
mins
Preparation
10
mins
Directions
1. Preheat oven to 200°C (180°C fan-forced). Line a shallow roasting pan with
baking paper. Arrange pumpkin wedges, in a single layer, in pan.
2 tbsp (40mL) honey
2. Place oil, honey, KEEN’S Mustard Powder and garlic in a small bowl,
season with McCormick Sea Salt and Black Pepper and stir well. Spoon over
Black Peppercorns
1 tbsp finely chopped fresh parsley
pumpkin and turn to coat. Toss parsley and bread crumbs together in a bowl and
sprinkle evenly over pumpkin.
3. Roast for 40 to 45 minutes or until golden and tender. Stand for 3 minutes. Serve
topped with extra parsley.
Recipe Tip
½ cup (35g) panko bread crumbs
TO SERVE
fresh parsley leaves, extra
Leaving the peel on your pumpkin adds fibre to your meal. However if you prefer
you can peel the pumpkin.
34
Cumin &
Mustard
Carrots
SERVES
Cooking
4 -6
20
Ingredients
2 bunches heirloom or Dutch, (purple, white or
orange baby) carrots, peeled, ends trimmed
50g butter, chopped
mins
Preparation
15
mins
Directions
1. Cook carrots in a large saucepan of salted boiling water for 5 minutes or until just
tender. Drain well.
1 garlic clove, crushed
2. Melt butter in a large frying pan over medium-high heat until foaming. Add the
2 tsp McCormick Cumin Seeds
carrots, garlic and McCormick Cumin Seeds cook, tossing, for 1 -2 minutes or until
2 tbsp honey
¼ cup fresh coriander leaves,
coarsely chopped
carrots start to brown.
3. Add KEEN’S Mustard Powder, honey and season well with McCormick Sea Salt.
Toss carrots through to combine and place on a serving platter. Sprinkle with fresh
coriander and serve immediately.
Recipe Tip
This recipe works just as well with traditional Dutch carrots or peeled and cut
regular carrots.
35
Toasted
Almond,
Beetroot &
Mustard
Dip
SERVES
Cooking
6
0
Ingredients
MINS
Preparation
15
mins
Directions
100g toasted almonds
1. Combine toasted almonds, beetroot, KEEN’S Mustard Powder, cream cheese,
400g can sliced beetroot
garlic and spring onions together in a food processor.
100g cream cheese
2. Process until smooth. Serve as a dip or as a condiment.
1 clove garlic, chopped
Recipe Tip
4 spring onions, chopped
Other nuts that work well are raw or toasted cashews.
36
Mustard &
Fig Chutney
SERVES
11/2
Cooking
cups
25
Ingredients
mins
Preparation
10
mins
Directions
1½ cups (375mL) water
1. Place water and figs in a medium saucepan and bring to the boil over medium
250g dried figs, chopped into small pieces
heat. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, or
¼ cup (60mL) treacle
TO SERVE
selection of robust flavoured cheeses
until the figs have softened and are tender when tested with a skewer. Set aside for
10 minutes to cool slightly.
2. Place treacle, KEEN’S Mustard Powder and a pinch of McCormick Sea Salt into
the bowl of a food processor.
3. Add the fig mixture and process until the mixture forms a paste. Spoon the fig
chutney into sterilised, dry jars. Seal and keep in the fridge.
4. Serve with cheese or cold cuts.
Recipe Tip
Treacle can be substituted with honey.
37
CLASSIC
KEEN’S
MAYONNAISE
SERVES
Cooking
4
10
Ingredients
½ cup (125mL) sweetened condensed milk
¼ cup (60mL) white vinegar
10
mins
Directions
1. In a medium bowl combine KEEN’S Mustard Powder, sweetened condensed
milk and vinegar. Season with McCormick Sea Salt and Black Pepper and stir
until smooth.
Black Peppercorns
mins
Preparation
Recipe Tip
To make a simple tartar sauce, simply stir finely chopped parsley, gherkin and capers
through your classic KEEN’S Mayonnaise.
38
TRADITIONAL
TABLE
MUSTARD
Cooking
0
Ingredients
KEEN’S Mustard Powder
mins
Preparation
20
mins
Directions
1. Gradually blend KEEN’S Mustard Powder with enough water to make a smooth
paste, the consistency of thick cream.
2. Allow to stand for 10 minutes before serving.
Recipe Tip
Toast crusty bread and serve Traditional Table Mustard with a selection of
open sandwiches.
39
BREAKFAST
HOLLANDAISE
SAUCE
SERVES
Cooking
4
10
Ingredients
2 egg yolks
2 tsp white vinegar
Mins
Preparation
10
mins
Directions
1. In a medium bowl whisk KEEN’S Mustard Powder, egg yolks and vinegar
together. Whilst whisking constantly, very slowly add melted butter until a
mayonnaise style sauce is formed (if too thick add a little lukewarm water).
½ cup (125g) unsalted butter, melted
Black Peppercorns
Recipe Tip
Serve with eggs, cooked how you like, poached or fried, grilled bacon and tomato
over toasted Turkish bread.
40
Curried
Omelette
with Rice
Noodles &
Vegetables
SERVES
Cooking
4
20
Ingredients
mins
Preparation
30
mins
Directions
3 spring onions, thinly sliced lengthwise,
cut into 3cm lengths
1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5
minutes or until tender. Drain well and place in a medium bowl with spring onion,
carrot, bean shoots and coriander.
1 carrot, cut julienne (matchsticks)
or coarsely grated
2. Whisk eggs, KEEN’S Curry Powder, McCormick Sea Salt and Black Pepper and
¼ cup (60 mL) cold water in a large jug.
100g dried rice vermicelli noodles
1 cup (80g) bean shoots
½ bunch coriander (leaves only)
8 eggs
Black Peppercorns
3. Heat 1 teaspoon vegetable oil in a 20cm non-stick frying pan over medium
heat. Add one-quarter of the egg mixture. Swirl to coat. Cook for 30 seconds or
until just set.
4. Top half of omelette with one-quarter of the noodle mixture. Cook for 1 minute
or until egg has set. Fold over to enclose filling. Slide onto a plate. Cover to keep
warm. Repeat with remaining oil, egg and noodle mixture to make 4 omelettes.
5. Serve warm with a drizzle of mayonnaise and optional oyster sauce.
TO SERVE
whole egg mayonnaise
oyster sauce (optional)
Recipe Tip
For a more substantial meal add shredded cooked chicken to the noodle mixture.
41
CURRIED
EGG
SANDWICHES
SRVES
Cooking
4 -6
0
Ingredients
6 eggs, hard boiled & peeled
1 tbsp McCormick Chives Chopped
1 tbsp whole egg mayonnaise
15
mins
Directions
1. In a medium bowl, mash eggs with a fork. Add KEEN’S Curry Powder, McCormick
Chives and mayonnaise and stir to combine. Season to taste with McCormick Sea
Salt and Black Pepper.
2. Divide egg mixture and rocket between 4 slices of bread and top with remaining
slices of bread.
Black Pepper
1 cup baby rocket leaves
mins
Preparation
Recipe Tip
Use this tasty filling for club or finger sandwiches.
8 slices fresh rye bread
42
CURRIED
DEVILLED
EGGS
SRVES
Cooking
4 -6
0
Ingredients
mins
Preparation
10
mins
Directions
¼ cup (60g) natural yoghurt
1. Cut each egg in half lengthways. Gently remove yolks with a teaspoon and
place in a small bowl with KEEN’S Curry Powder, yoghurt and chives. Using a fork
mash ingredients together and season to taste with McCormick Sea Salt and Black
Pepper.
2 tbsp finely chopped fresh chives,
plus extra for garnish
2. Spoon filling evenly between egg whites and garnish with a sprinkle of chives.
6 eggs, hard boiled & peeled
Black Peppercorns
Recipe Tip
Substitute yoghurt with mayonnaise or melted butter, simply stir just enough mayo
or melted butter into the yolk mixture, to create the correct consistency. Then
spoon into the egg white halves.
43
Ben's
Keen’s
American
Beans
SERVES
4
Ingredients
6 rashers (300g) of smoked short cut bacon,
roughly chopped
¼ cup (60mL) maple syrup
Directions
1. Place oil, bacon and onion in a large, cold saucepan. Place over a
low – medium heat and cook slowly, stirring until onion caramelises
and the bacon becomes crispy (This can take up to 20 minutes).
2. Add KEEN’S Mustard Powder to pan and stir through, increase
heat to medium, stir through the maple syrup. Add tomatoes and
chicken stock, season to taste with McCormick Sea Salt, reduce
heat and simmer until liquid is reduced by ¼.
3. Stir beans into the sauce and cook for 2 minutes or until beans
are heated through. Serve over toasted sourdough bread.
1 cup (250mL) chicken stock
1 x 400g can kidney beans, drained & rinsed
1 x 400g can pinto beans, drained & rinsed
2 slices of sourdough bread (toasted)
44
Burger
with
mustard &
beetroot
relish
SERVES
Cooking
4
35
Ingredients
Mins
Preparation
25
mins
Directions
BEETROOT & MUSTARD RELISH
1. Place all relish ingredients in a medium saucepan. Bring to the boil, reduce heat
2 medium beetroots, cooked, peeled,
cut into 1 cm cubes
and simmer for 20 minutes. Remove from heat and set aside to cool.
1 onion, finely diced
2. Combine burger ingredients in a large bowl, season well with McCormick Sea Salt
and Black Pepper. Using your hands mix together until well combined. Divide and
1 tbsp McCormick Cumin Seeds
½ cup (110g) brown sugar
½ cup (125mL)
BURGER PATTIES
500g beef mince
shape mixture into four burger patties.
3. Pre heat a BBQ or grill plate to medium- high and cook burgers for 6-8 minutes
each side or until cooked to your liking.
4. Build your burger, starting with a toasted bun base followed by your favourite
fillings and finished with a bun top.
1 tbsp tomato sauce
1 carrot, grated
Recipe Tip
1 onion, grated
1 egg
Black Peppercorns
A few of our favourite filling suggestions include; Swiss cheese, fresh tomato, crisp
lettuce, caramelised onions and BBQ sauce.
TO SERVE
4 burger buns, toasted
your favourite fillings
45
Mustard
Turkey
Burgers
SERVES
Cooking
4
15
Ingredients
500g turkey mince
mins
Preparation
10
mins
Directions
1. In a medium sized bowl combine turkey mince, KEEN’S Mustard Powder,
onion and red capsicum, season with McCormick Sea Salt and Black Pepper. Shape
1 small red onion, finely diced
mixture into four patties and chill for 10 minutes.
100g store bought, roasted red
capsicums, chopped
2. Spray a non-stick frying pan with oil. Cook patties over medium-high heat for 4 to
5 minutes each side or until cooked through.
Black Peppercorns
3. To serve, divide avocado and rocket between bun bases. Place a burger on each
TO SERVE
base, ¼ of the Parmesan (optional) and a bun top. 4 whole-wheat buns, split & toasted
Recipe Tip
1 avocado, stoned, peeled & sliced
1 cup (50g) rocket
½ cup (50g) shaved Parmesan (optional)
Create another delicious option for these burgers with toasted Turkish bread or rolls
and the addition of humus on the base.
46
Chicken &
Mustard
Schnitzel
Rolls
SERVES
Cooking
6
10
Ingredients
mins
Preparation
15
mins
Directions
1½ tbsp KEEN’S Mustard Powder
1. Place KEEN’S Mustard Powder and flour into a freezer bag. In a medium bowl
¾ cup plain flour
whisk together the egg and milk. Place the breadcrumbs into another freezer bag.
1 egg
1 cup (250mL) milk
2 cups breadcrumbs
500g chicken tenderloins
2. Toss tenderloins in the flour mix and remove shaking off excess flour. Dip the
floured tenderloins into the egg wash and then toss into breadcrumbs, pressing
crumbs onto chicken. Repeat process with the remaining chicken, flour, egg wash
and crumbs until all chicken is coated.
12 dinner rolls
3. Heat oil in a large frying pan over medium heat and pan-fry chicken for 3 minutes
200g shaved ham
on each side until golden brown and cooked
¼ cup (60g) whole egg mayonnaise
6 slices Swiss cheese
¼ iceberg lettuce, finely sliced
.
4. Spread each dinner roll with mayonnaise and fill with schnitzels, ham, cheese
and lettuce.
Recipe Tip
Once chicken tenderloins are crumbed refrigerate for 30 minutes, this helps the
crumbs to stick better.
47
Chicken &
Bacon Pastie
Rolls
SERVES
24
Cooking
30
PCE
Ingredients
mins
Preparation
20
mins
Directions
250g sausage mince
1. Preheat oven to 220°C (200˚C fan forced). Line 2 baking trays with baking paper.
Place potato, onion, bacon, garlic, chicken and sausage mince, peas and KEEN’S
Curry Powder in a large bowl. Using hands mix until well combined.
2. Cut each sheet of pastry in half. Divide mince mixture along the centre of each
piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg
and roll up tightly to seal.
3. Cut each roll into 4 pieces. Arrange, seam side down, 3cm apart on prepared
trays. Brush with remaining egg and sprinkle with poppy seeds.
½ cup (64g) frozen peas, defrosted
4. Bake for 25-30 minutes or until golden. Serve with tomato sauce.
2 medium potatoes, peeled, grated and excess
liquid squeezed out
4 rashers (150g) rind less bacon,
finely chopped
1 garlic clove, finely chopped
250g chicken mince
3 sheets frozen, ready rolled
puff pastry, thawed
Recipe Tip
1 egg, lightly beaten
poppy seeds to sprinkle
TO SERVE
Join 2 sheets of puff pastry together and make a single, large pastie log. Serve
sliced pastie with a salad as a tasty meal.
tomato sauce
48
Ben's
Keen’s
Mustard
Maple
Snack
Mix
SERVES
5
Ingredients
1½ cups pretzels
1½ cups raw almonds
1½ cups raw cashews
1½ cup walnut halves
2 tbsp poppy seeds
2 tbsp sesame seeds
¼ cup (60mL) maple syrup
Directions
1. Preheat oven to 180∞C (160°C fan forced). Line a large baking
tray with baking paper.
2. In a large bowl combine pretzels, nuts, seeds and maple syrup
with KEEN’S Mustard Powder. Stir through so that the mixture is
evenly coated. Season to taste with McCormick Sea Salt and spread
the mixture evenly onto prepared tray.
3. Bake for 30 minutes, stirring halfway, remove from
oven and cool on the tray.
Ben's Tip
Store cold KEEN’S Maple Snack mix in an air tight
container for up to a week.
49
Bacon
& Veggie
Slice
SERVES
Cooking
4 -6
45
Ingredients
1 tbsp (20 mL) olive oil
4 spring onions, finely chopped
2 (150g) rashers bacon, chopped
250g zucchini (approx. 2), grated (excess liquid
squeezed out)
250g sweet potato, grated
½ cup fresh coriander leaves,
roughly chopped
100g feta, crumbled
mins
Preparation
20
mins
Directions
1. Preheat oven to 180˚C (160˚C fan forced). Lightly grease a 20cm x 30cm baking
dish and line with baking paper.
2. Heat oil in a medium frying pan over high heat. Add onion, garlic and bacon,
cook stirring for 5 minutes or until brown. Place in a large bowl with zucchini,
sweet potato, coriander, feta, ricotta and KEEN’S Curry Powder. Season well with
McCormick Sea Salt and Black Pepper and mix well to combine. Stir eggs and flour
through zucchini mixture until well combined.
3. Spoon into prepared pan and smooth the top. Bake for 40–45 minutes or until
golden and cooked through.
4. Serve warm with a tomato & basil salad or chilled as part of a picnic hamper.
250g (1¼ cups) ricotta
Black Peppercorns
6 eggs
Recipe Tip
Cook in advance and freeze portions for work or school lunches. Omit the bacon
and create a vegetarian meal.
1 cup (150g) self raising flour
TO SERVE
tomato & basil salad
50
Grilled
Chicken &
Slaw
Baguettes
SERVES
Cooking
4
15
Ingredients
2 tbsp plain flour
1 tsp McCormick Parsley Flakes
2 (400g) chicken breast fillets,
cut into thin slices length wise
mins
Preparation
15
mins
Directions
1. Combine flour, KEEN’S Curry Powder, McCormick Parsley Flakes in a low sided
bowl and season well with McCormick Sea Salt. Brush chicken pieces with olive oil
and lightly dust with seasoned flour.
2. Preheat a non stick frying pan over medium heat. Cook the chicken for 4–5
minutes each side or until cooked through and golden brown.
3. Combine mayonnaise, lime zest and juice. Spread the baguettes with mayonnaise
and fill with chicken, cabbage, carrot and coriander leaves.
1/3 cup (80g) whole-egg mayonnaise
4. Serve with lime wedges and optional chilli.
finely grated zest of a lime
1 tsp lime juice
Recipe Tip
1 baguette, cut into 4 and halved
2 cups (160g) finely sliced cabbage
For a delicious variation substitute chicken with green prawns.
1 carrot, grated
½ cup fresh coriander leaves
lime wedges extra, to serve
1 red chilli, thinly sliced optional
51
Curry
Puffs
SERVES
36
Cooking
45
PCE
Ingredients
1 tbsp red curry paste
1 small onion, finely diced
1 cup pumpkin, finely diced
2 large potatoes, finely diced
½ cup (125mL) vegetable stock
½ cup (125mL) coconut milk
1 tbsp brown sugar
2 tbsp chopped coriander
mins
Preparation
20
mins
Directions
1. Preheat oven to 190˚C (170˚C fan forced).
2. Heat oil in a large saucepan over a medium heat. Add red curry paste, KEEN’S
Curry Powder, onion, pumpkin and potato. Cook stirring continually for 5 minutes.
3. Pour in stock, coconut milk and brown sugar then bring to the boil. Reduce
heat to low, cover and simmer for 10 minutes. Remove lid and cook for a further 5
minutes until mixture thickens. Stir through coriander and season with McCormick
Sea Salt. Remove from heat and allow to cool.
4. Using a 10cm cookie cutter cut each puff pastry sheet into four circles and brush
lightly with egg. Place 1 tablespoon of cooled mixture into the middle of each circle,
fold over and seal edges. Brush tops with egg wash. Place on baking paper lined
baking trays and bake for 15-20 minutes or until golden.
McCormick Adjustable
Grinder Sea Salt
Recipe Tip
9 sheets ready rolled puff pastry, thawed
2 eggs, lightly beaten
Stagger the defrosting of your pastry sheets, they will be easier to handle.
52
Scotch
Eggs
SERVES
Cooking
8
6
Ingredients
MINS
Preparation
15
mins
Directions
500g pork mince
1. Place the pork mince, onion, garlic, KEEN’S Mustard Powder, lemon zest and
1 small onion, chopped
Worcestershire sauce in a food processor, process until the mix forms into a slightly
2 garlic cloves, crushed
zest of 1 lemon
1 tbsp (20mL) Worcestershire sauce
Black Peppercorns
6 hard boiled eggs
3 eggs, beaten
flour for dusting
3 cups dry breadcrumbs
sticky ball. Season with McCormick Sea Salt and Black Pepper.
2. Divide the mix into six portions. Shape one portion into the cup of your hand,
place a hard boiled egg into the ‘cup/indent’ and mould the mixture around the egg
to enclose. Repeat with remaining pork mixture and eggs.
3. Dust each ball in flour, dip in egg wash and then toss in breadcrumbs,
coating evenly.
4. Heat oil in a medium, deep, heavy based saucepan to 180°C. Cook the
eggs 3 at a time turning occasionally for 7-8 minutes or until golden. Drain on
absorbent paper.
vegetable oil for deep frying
Recipe Tip
When deep frying it is important to heat the oil to the right temperature - not hot
enough and the food will be greasy, too hot and it will burn. Add a cube of bread to
the hot oil. It will turn golden in 15 seconds at 180°C.
53
Make Everyday meals
better with keen's
54

Includes Master Dishes by

Transcription

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