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.