Chicken Cordon Bleu

Preparation: 20 min.
Cooking time: 20 min.
Serves:  6

Ingredients:
*Cheese filling:
125g mature cheese, such as Cheddar, grated
10ml butter
15-20ml MAGGI LAZENBY Worcestershire Sauce, Original2ml dry mustard powder
5ml cake flour
freshly milled black pepper
50-60ml beer, milk or sweet wine
Chicken:
6 boneless, skinless chicken breasts
6 slices of ham
Coating:
125g flour
2ml paprika
salt and milled black pepper
1 egg
50ml milk
250ml seasoned breadcrumbs
To cook:
50ml oil
25ml butter, melted

Method:

    •    Place the cheese, butter, MAGGI Worcestershire sauce, mustard powder, flour and pepper into a saucepan.
    •    Mix well and then add the beer, or milk to moisten. Do not make it too wet!!
    •    Stir over a very gentle heat until all is melted. Stop stirring once the mixture is a thick paste.
    •    Swivel the sauce around the saucepan and then allow it to cool.
    •    Preheat the oven to 180°C.
    •    Flatten the chicken breasts to 5mm thickness; top each with a slice of ham.
    •    Spread some of the cheese filling on top of each piece of ham and roll up the chicken fillets, tucking in the ends; secure with toothpicks.
    •    In a shallow bowl, combine the flour, salt, paprika and pepper.
    •    In a separate bowl, whisk together the egg and milk. Place the breadcrumbs in a third bowl.
    •    Dip the chicken in the flour mixture, then in the egg mixture and finally roll in the breadcrumbs.
    •    Heat the oil and butter in a heavy-based saucepan and brown the chicken on all sides.
    •    Transfer the chicken to an oven-proof baking tray and bake, uncovered, for 20-25 minutes.
    •    Discard the toothpicks and serve the chicken Cordon Bleu with fresh seasonal vegetables.
    •    Add a little more milk to any remaining cheese sauce, reheat and serve with the chicken.

*This cheese mixture can be made and kept in the refrigerator for several days until required.
Spread the cheese mixture onto toast and grill for a lunch or light supper.
Sweet white wine can be used instead of beer and gives a good flavour.

Spicy Fish Cakes

Preparation time: 40 minutes
Cooking time: 40 minutes
Makes 12 fish cakes

Ingredients:

2 X packets MAGGI 2-Minute Noodles Durban curry flavour
10ml sunflower or olive oil
6 curry leaves, fresh or dried
1 red onion, finely chopped
2 red chillies, deseeded and chopped, optional
10ml ginger, peeled and finely grated
zest of 1 lemon
2 eggs, lightly beaten
350g skinless salmon fillets
250g skinless hake fillets, (or use 600g hake fillets)
300ml milk
5ml fresh dill, finely chopped
30ml LAZENBY

To serve:
MAGGI SWEET CHILLI Sauce

Method:

1. Cook the Noodles as per instructions on pack and cool under running water. Roughly chop the Noodles and place into a large mixing bowl.

2. Heat the oil in a pan set over a medium heat. Add half of the curry leaves, the onion, red chillies and the ginger. Sauté for 4-5 minutes or until the onions have softened.

3. Add the onion mixture, lemon zest and eggs to the cooked  Noodles.

4. Place the salmon and hake fillets into a pan. Pour over the milk, LAZENBY and just enough water to cover the fish fillets.

5. Add the remaining curry leaves. Cover the pan with a lid, and allow the fish to simmer for 3-4 minutes.

6. Remove from the heat and leave the fish in the pan for a further 10 minutes to complete the cooking process.

7. Once cool remove the fish from the milk. Use a fork to break the fish fillets into big flakes.

8. Add the fish and dill to the Noodle mixture and mix gently to combine.

9. Shape the fish mixture into fish cakes about 6-7cm in diameter and 3cm thick. The fish cakes can be frozen at this point.

10. Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 minutes per side, until golden and crisp. Drain on kitchen paper.

11. Serve the fish cakes with a crisp green salad and MAGGI Sweet Chilli Sauce

Grilled Chilli Kingklip Fillets with Roasted Vegetables

Prep Time: 10 minutes
Cooking Time: 45 minutes
Serves 4-6

Ingredients:

Roasted Vegetables
500g assorted roasting vegetables
1 red onion, cut into wedges
2 cloves garlic, sliced
30ml olive oil
15ml LAZENBY Chilli
150g cherry tomatoes
black pepper

Grilled Chilli Kingklip Fillets
4-6 x 120g kingklip fillets
60ml MAGGI Chilli Sauce
45ml MAGGI LAZENBY
15ml fresh coriander, chopped

Method:

Roasted Vegetables:
1. Preheat the oven to 180°C.

2. Place the roasting vegetables, onion, garlic, olive oil and MAGGI LAZENBY, Chilli into an ovenproof roasting tin and toss to combine.

3. Roast for 30 minutes.

4. Add the cherry tomatoes and season with black pepper. Roast for 10-15 minutes, or until the
vegetables are tender.

Grilled Chilli Kingklip Fillets:
1. Preheat the oven to 180°C.

2. Arrange the fish in a single layer into an ovenproof casserole dish.

3. Combine the remaining ingredients in a bowl and baste the fish with the sauce.

4. Bake for 12-15 minutes. Serve hot on top of a bed of roasted vegetables.

Seafood Paella

INGREDIENTS:

1 small onion, roughly chopped
2 cloves garlic, sliced
1/3 cup olive oil
1/3 cup red bell pepper, sliced
1/3 cup celery, sliced
2 cups uncooked white rice
chopped tomatoes
1 Tbsp. chili sauce
Tbsp. MAGGI LAZENBY Worcestershire Sauce
2 bay leaves
paprika
turmeric
cups chicken stock
450g hake, cubed
10 medium prawns, shells on but deveined
10 mussels
cup sliced into rings
fresh parsley or micro greens, to serve


METHOD:

1. Heat oil in a large saucepan, add the garlic, peppers, celery, onions,

turmeric and smoked paprika and saute for 2 minutes.

2. Add the rice and continue to stir for a few minutes until the flavours

infuse into the rice.

3. Stir in the LAZENBY Worcester Sauce, Maggi Chilli sauce, tomatoes

and bay leaves.

4. Add the stock, bring the mixture up to a boil, cover with a lid and allow

to cook for 25 minutes.

5. Add the, fish and prawns then cover and allow to cook. After a further

5 minutes add the mussels.

6. Once the rice, mussels (mussels have opened) and prawns (prawns are

pink) are almost cooked add the squid and cook until tender.

7. Remove the bay leaves and serve with fresh parsley or micro greens.

Roast Lamb Shank

INGREDIENTS:  

4    lamb shanks 

1    Tbsp. rosemary 

4    cloves garlic
1    lemon, zest and juice
2    Tbsp. MAGGI LAZENBY Worcestershire Sauce

2    tsp.  olive oil
1    onion, chopped

500ml  chicken  stock

salt  and freshly ground black pepper  to taste

   

METHOD

1. Place the lamb, rosemary, garlic, lemon, LAZENBY Worcester Sauce and olive oil into a roasting tin and cover it with cling film. Leave it to marinade for at least 4 hours (or overnight) in the refrigerator.

2. Preheat the oven to 160°C and take the lamb out of the refrigerator to come to room temperature.

3. Brown the onions in a little oil and add them to the roasting tin.

4. Add the stock to the roasting tin and cook the shanks for 2 to 3 hours (depending on the size of the meat) or until the meat is absolutely tender.

5. Season with salt and pepper to taste and reduce the sauce to make a gravy.

6. Serve with mashed potatoes and vegetables.