Knorr recipes

KNORR MOROCCAN-STYLE SEA BREAM

Portions : 4 - Preparation : 15 minutes - Cooking time : 35 to 40 minutes

Ingredients

• 2 king or grey bream
• 30 ml (2 tablespoons) Knorr Goût du Maroc broth
• 1 l (4 cups) Grelot potatoes
• 2 garlic cloves, chopped
• 250 ml (1 cup) water
• 60 ml (4 tbsp.) olive oil
• 15 ml (1 tablespoon) honey
• 1 red bell pepper, brunoise
• 250 ml (1 cup) green or black olives
• 1 onion, thinly sliced
• 2 lemons, quartered
• ½ bunch fresh coriander, leaves removed
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 220°C (425°F).
2. In a saucepan of salted water, add the potatoes, bring to the boil and boil until cooked but still firm.
3. In a bowl, combine garlic, water, olive oil, honey and Knorr Goût du Maroc broth.
4. Place the potatoes, bell pepper, olives and onion in a gratin dish.
5. Using a knife, make 3 cuts on each side of each fish.
6. Arrange the sea bream on top of the vegetables, adding the prepared mixture.
7. Sprinkle with lemon wedges and bake for 25 minutes.
8. Check seasoning and garnish with coriander before serving.

MOROCCAN-STYLE KEFTA

Portions : 4 - Preparation and marinating : 15 to 20 minutes - Cooking : 25 to 30 minutes

Ingredients

The Kefta

• 450 g (1 lb) Québec ground beef
• 30 ml (2 tbsp.) Knorr Goût du Maroc broth
• 125 ml (1/2 cup) onion, chopped
• 1 egg
• 30 mL (2 tbsp.) fresh mint leaves, chopped
• 30 ml (2 tbsp.) fresh coriander leaves, chopped
• Salt and pepper to taste

Semolina

• 250 ml (1 cup) wheat semolina
• 250 ml (1 cup) boiling water
• 60 ml (4 tbsp) butter
• Salt to taste

Roasted vegetables

• 15 ml (1 tablespoon) Knorr Taste of Morocco broth
• ½ eggplant, sliced
• 1 zucchini, sliced
• 2 garlic cloves, chopped
• 1 onion, coarsely chopped
• 1 lemon, juice
• 120 ml (8 tbsp.) olive oil
• 500 ml (2 cups) tomato sauce
• salt and pepper to taste

Preparation

1. Preheat barbecue to high.
2. In a bowl, combine ground beef, egg, Knorr Taste of Morocco broth, mint, coriander, salt and pepper.
3. Form into balls.
4. In a bowl, pour boiling water over seed, add butter, a little salt, mix, cover and leave to swell for 10 minutes.
5. Fluff the semolina with a fork. Check seasoning.
6. Meanwhile, in a bowl, combine eggplant, zucchini, garlic, onion, Knorr Bouillon Goût du Maroc, lemon juice, olive oil, salt and pepper and marinate for 10 minutes.
7. On the barbecue grill, grill the vegetables for 2 to 3 minutes on each side and sear the meatballs for 3 minutes on each side.
8. In a gratin dish, mix the grilled vegetables with the tomato sauce and add the meatballs on top.
9. Place the dish on the barbecue grill, cooking indirectly (turn off the burners under the dish), close the lid and cook for 15 to 20 minutes.
10. Serve topped with a little olive oil and accompanied by the wheat semolina.

INDIAN-STYLE EGGPLANT AND CHICKPEA STIR-FRY

Portions : 4 - Preparation : 5 minutes - Cooking : 15 minutes

Ingredients

• 2 eggplants, cubed
• 30 ml (2 tablespoons) Knorr Taste of India broth
• 60 ml (4 tablespoons) butter
• 45 ml (3 tbsp.) olive oil
• 1 red onion, thinly sliced
• 15 ml (1 tbsp) sugar, honey or maple syrup
• 500 ml (2 cups) chickpeas
• 125 ml (1/2 cup) water
• Chili powder to taste
• 30 ml (2 tbsp.) tomato paste
• Salt and pepper to taste

Toppings

• Basmati rice
• Nann or toasted bread
• Poached or soft-boiled eggs

Preparation

1. In a hot frying pan, brown eggplant cubes in butter and olive oil for 5 minutes.
2. Add onion, sugar, Knorr Taste of India broth, chickpeas, water, chili pepper, tomato paste and simmer for 10 minutes. Check seasoning.
3. Divide the stir-fry, grated cheese and a poached or soft-boiled egg between each plate.
4. Serve with rice and croutons of toast or Nann bread.

INDIAN-STYLE VEGETABLE AND LAMB FILLET BROCHETTE

Portions : 4 - Preparation and marinating : 15 to 25 minutes - Cooking : 10 minutes

Ingredients

• 2 lamb tenderloins, coarsely cubed
• 30 ml (2 tablespoons) Knorr Taste of India broth
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 1 yellow or red bell pepper, halved
• 12 cherry tomatoes
• 125 ml (1/2 cup) coconut milk
• 1 lime, juice removed
• Chili flakes to taste
• 15 ml (1 tbsp.) honey
• 2 limes, quartered
• Salt and pepper to taste

Preparation

1. Preheat barbecue to high.
2. In a bowl, combine KnorrGoût de l'Inde broth, olive oil and garlic.
3. Add meat, onion, bell pepper, tomatoes and mix.
4. Add coconut milk, lime juice, chili pepper, honey and marinate for a few minutes.
5. Form skewers, alternating vegetables and meat cubes, and season.
6. Grill skewers on the barbecue for 4 to 5 minutes on each side.
7. Serve with lime wedges and home fries.