fast family meals simple & delicious! · 2019. 7. 28. · new maggi stock melts are so...

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Yummy weekday dinners that are so easy to make

Simple & DeliciouS!Fast family meals

STOCK MELTSTMINTRODUCING THE NEW

.10.13

3 different ways to add flavour• Dissolve in 500ml of boiling water• Add during cooking to enhance flavour• Stir In once cooked for instant flavour

New MAGGI STOCK MeLTS are so versatile, they can be used in a multitude of ways. Dissolve a

pod of MAGGI STOCK MELTS in 500ml of boiling water to create a stock base, or add a pod during or after cooking to give an instant flavour boost.

The perfect ingredient for so many great dishes; from sauces to soups, to stir-frys to mashed potato!

MAGGI STOCK MELTS are available in Chicken or Beef flavours and are a handy addition you your panty.

We hope you enjoy our collection of great tasting, family friendly recipes that are simple to make and taste delicious.

No Artificial Colours No Added MSG

2 Woman’s Day You just made my Day

2 tsp olive oil or cooking spray4 chicken breasts½ onion, thinly sliced2 cloves garlic or 2 tsp crushed

garlic300g mushrooms, sliced¾ cup white wine or water½ cup CARNATION Evaporated

Milk1 MAGGI Chicken STOCk MElTS

1. Preheat oven to 180°C.2. Heat oil in a large nonstick frying pan over medium-high heat and brown chicken. Remove chicken and put in the oven to bake for 15 minutes.

3. Cook onion with garlic, stirring occasionally, until onion is tender; about 2 minutes. Stir in mushrooms and wine. Cook, stirring occasionally, until vegetables are tender and wine has evaporated; about 2 minutes.4. Add CARNATION Evaporated Milk and bring to the boil. Reduce to a simmer. Add MAGGI Chicken STOCk MElTS and stir. Cook, uncovered, until the sauce achieves the desired consistency.5. Serve chicken with sauce, potatoes and salad.

Chicken with Creamy Mushroom & Wine Sauceserves 4 PreParation 10 MINuTES CooKing 35 MINuTES

For more great recipe ideas, visit www.maggi.co.nz

IntroducIng the new stock melts

New Maggi stock Melts are so versatile, they can be used in different ways:

✹ Dissolve one Melt in 500ml boiling water to create a stock base.✹ Add during cooking, or stir in once your dish is cooked to give a flavour boost.

The perfect ingredient for so many great dishes, from sauces, to soups, to stir-frys to mashed potato! MAGGI Stock Melts are available in Chicken or Beef flavours, and are a handy addition to your panty.

We hope you enjoy our collection of great-tasting, family-friendly recipes that are simple to make but taste delicious.

Chicken & Asparagus Pieserves 4 PreParation 15 MINuTES CooKing 25 MINuTES

2 tsp olive oil or cooking spray500g skinless chicken breast

fillet, cubed200g mushrooms, halved375ml can CARNATION light

& Creamy Evaporated Milk 1 Tbsp cornflour2 tsp seeded mustard1 MAGGI Chicken STOCk MElTS350g can asparagus, drained,

chopped2 sheets reduced-fat flaky

pastry, thawed

1. Preheat oven to 200°C.2. Heat oil in pan over medium heat. Brown chicken, then add mushrooms, cooking for 2 minutes.

3. Add combined CARNATION light & Creamy Evaporated Milk, cornflour, mustard and MAGGI Chicken STOCk MElTS. Bring to the boil and simmer, covered, for 6 minutes.4. Remove from heat and stir in asparagus. Spoon mixture into 1 large shallow dish sprayed with nonstick cooking spray.5. Top dish with pastry. If desired, brush pastry with a little egg yolk and cut pastry shapes for decoration. Bake for 20-25 minutes until golden. Serve with salad.

Creamy Pumpkin & Cumin SoupMaKes 4 PreParation 10 MINuTES CooKing 20 MINuTES

2 tsp olive oil or cooking spray2 onions, chopped2 tsp ground cumin2 cups water1 MAGGI Chicken STOCk MElTS1kg pumpkin, peeled, chopped375ml can CARNATION Creamy

Evaporated Milk1 Tbsp chopped chives¼ tsp nutmeg

1. Heat oil in large pan; add onion and cook for 2 minutes. Add cumin, stirring to combine.Add water, MAGGI Chicken STOCk MElTS and pumpkin. Bring to the boil, then reduce heat, cover and simmer for 15 minutes until pumpkin is tender.2. Place pumpkin and liquid into a blender or food processor;

processing until smooth, then return to pan.3. Add CARNATION Creamy Evaporated Milk (reserving about 50ml for garnish). Add nutmeg and reheat; do not boil.4. Serve hot pumpkin soup with a swirl of the reserved CARNATION Creamy Evaporated Milk, chopped chives and a sprinkle of nutmeg, if desired.

4 Woman’s Day You just made my DayFor more great recipe ideas, visit www.maggi.co.nz

Chicken & Asparagus Pieserves 4 PreParation 15 MINuTES CooKing 25 MINuTES

fillet, cubed200g mushrooms, halved375ml can CARNATION light

& Creamy Evaporated Milk 1 Tbsp cornflour2 tsp seeded mustard1 MAGGI Chicken STOCk MElTS350g can asparagus, drained,

chopped2 sheets reduced-fat flaky

pastry, thawed

1. Preheat oven to 200°C.2. Heat oil in pan over medium heat. Brown chicken, then add mushrooms, cooking for 2 minutes.

3. Add combined CARNATION light & Creamy Evaporated Milk, cornflour, mustard and MAGGI Chicken STOCk MElTS. Bring to the boil and simmer, covered, for 6 minutes.4. Remove from heat and stir in asparagus. Spoon mixture into 1 large shallow dish sprayed with nonstick cooking spray.5. Top dish with pastry. If desired, brush pastry with a little egg yolk and cut pastry shapes for decoration. Bake for 20-25 minutes until golden. Serve with salad.

Creamy Pumpkin & Cumin SoupMaKes 4 PreParation 10 MINuTES CooKing 20 MINuTES

2 tsp olive oil or cooking spray2 onions, chopped2 tsp ground cumin2 cups water1 MAGGI Chicken STOCk MElTS1kg pumpkin, peeled, chopped375ml can CARNATION Creamy

Evaporated Milk1 Tbsp chopped chives¼ tsp nutmeg

1. Heat oil in large pan; add onion and cook for 2 minutes. Add cumin, stirring to combine.Add water, MAGGI Chicken STOCk MElTS and pumpkin. Bring to the boil, then reduce heat, cover and simmer for 15 minutes until pumpkin is tender.2. Place pumpkin and liquid into a blender or food processor;

processing until smooth, then return to pan.3. Add CARNATION Creamy Evaporated Milk (reserving about 50ml for garnish). Add nutmeg and reheat; do not boil.4. Serve hot pumpkin soup with a swirl of the reserved CARNATION Creamy Evaporated Milk, chopped chives and a sprinkle of nutmeg, if desired.

4 Woman’s Day You just made my DayFor more great recipe ideas, visit www.maggi.co.nz

fillet, cubed1 onion, chopped1½ cups Arborio rice2 MAGGI Chicken STOCk MElTS5 cups boiling water½ cup white wine1 cup peas

2 tsp lemon zest1 Tbsp fresh lemon juice½ cup grated parmesan cheesefreshly ground black pepper

1. Heat a large, nonstick frying pan with oil. Add chicken and onion. keep stirring and cook until brown. Add rice and

cook, stirring for a further minute.2. Add MAGGI Chicken STOCk MElTS, boiling water and wine to rice mixture. Bring to the boil, stirring. Cover and simmer over low heat for 15 minutes, stirring regularly.3. Stir in peas and lemon zest.

Cover and simmer for a further 5 minutes or until rice is tender and liquid is absorbed. Stir occasionally.4. Stir through lemon juice and parmesan, then season with pepper. Garnish with extra parmesan, lemon rind and herbs, if desired.

Chicken, Lemon & Pea Risottoserves 4 PreParation 15 MINuTES CooKing 35 MINuTES

500g dry penne2 tsp olive oil or cooking spray200g skinless chicken breast

fillet, finely cut4 rashers bacon, cut into

pieces375ml can CARNATION

light & Creamy Evaporated Milk

1 MAGGI Chicken STOCk MElTS

1 red onion, sliced1 cup mushrooms, sliced130g baby spinach

1. Cook penne following packet directions.2. Heat oil in a large frying pan, then stir-fry chicken and bacon for 5 minutes or until cooked.

3. Add CARNATION light & Creamy Evaporated Milk and MAGGI Chicken STOCk MElTS to the pan with onion and mushrooms. Simmer for 5 minutes.4. Stir through cooked penne with the baby spinach. Serve with parmesan cheese, if desired.

Creamy Chicken, Bacon & Spinach Penneserves 4 PreParation 10 MINuTES CooKing 10 MINuTES

fillet, cubed1 onion, chopped1½ cups Arborio rice2 MAGGI Chicken STOCk MElTS5 cups boiling water½ cup white wine1 cup peas

2 tsp lemon zest1 Tbsp fresh lemon juice½ cup grated parmesan cheesefreshly ground black pepper

1. Heat a large, nonstick frying pan with oil. Add chicken and onion. keep stirring and cook until brown. Add rice and

cook, stirring for a further minute.2. Add MAGGI Chicken STOCk MElTS, boiling water and wine to rice mixture. Bring to the boil, stirring. Cover and simmer over low heat for 15 minutes, stirring regularly.3. Stir in peas and lemon zest.

Cover and simmer for a further 5 minutes or until rice is tender and liquid is absorbed. Stir occasionally.4. Stir through lemon juice and parmesan, then season with pepper. Garnish with extra parmesan, lemon rind and herbs, if desired.

Chicken, Lemon & Pea Risottoserves 4 PreParation 15 MINuTES CooKing 35 MINuTES

500g dry penne2 tsp olive oil or cooking spray200g skinless chicken breast

fillet, finely cut4 rashers bacon, cut into

pieces375ml can CARNATION

light & Creamy Evaporated Milk

1 red onion, sliced1 cup mushrooms, sliced130g baby spinach

1. Cook penne following packet directions.2. Heat oil in a large frying pan, then stir-fry chicken and bacon for 5 minutes or until cooked.

3. Add CARNATION light & Creamy Evaporated Milk and MAGGI Chicken STOCk MElTS to the pan with onion and mushrooms. Simmer for 5 minutes.4. Stir through cooked penne with the baby spinach. Serve with parmesan cheese, if desired.

Creamy Chicken, Bacon & Spinach Penneserves 4 PreParation 10 MINuTES CooKing 10 MINuTES

Southern-style Beef & Courgette SlidersMaKes 20 PreParation 15 MINuTES CooKing 15 MINuTES

2 courgettes, grated500g lean minced beef1 tsp ground cumin1 MAGGI Beef STOCk

MElTS½ cup lite mayonnaise2 tsp garlic purée1 Tbsp sweet chilli sauce20 mini bread rollslettuce, cherry tomatoes

to serve

1. Place grated courgette into a clean tea towel and squeeze to remove water, set aside. Mix together minced beef, cumin and MAGGI Beef STOCk MElTS. Add courgette and mix through until evenly dispersed. Divide into 20 mini patties.2. Combine mayonnaise, garlic purée and sweet chilli sauce.3. using a large pan, cook

patties for 3 minutes on each side or until cooked through. 4. Warm slider buns. layer with grilled patties, lettuce, sliced tomato and a dollop of sweet chilli mayonnaise. Serve hot.

1 onion, finely chopped2 cloves garlic, finely chopped3 Tbsp brown sugar3 Tbsp olive oil2 MAGGI Beef STOCk MElTS4 tsp reduced-sodium soy sauce4 lean steaks, e.g. sirloin or

Scotch fillet6 cups chopped fresh vegetables,

e.g. capsicums, mushrooms, courgettes, eggplant

1. Mix onion, garlic, sugar, oil, MAGGI Beef STOCk MElTS and soy sauce in a dish.2. Divide marinade in half. Add steak to half the marinade in the dish, coating meat well. Marinate

steak for at least 20 minutes.3. Barbecue steak for 3-4 minutes each side or until cooked to your liking. Remove and cover with foil to rest. 4. Toss vegetables in remaining marinade and barbecue on the grill plate. Serve steak with vegetables and garnish with greens, if desired.

Teriyaki Beef & Barbecued Vegetablesserves 4 PreParation 10 MINuTES CooKing 20 MINuTES

Southern-style Beef & Courgette SlidersMaKes 20 PreParation 15 MINuTES CooKing 15 MINuTES

2 courgettes, grated500g lean minced beef1 tsp ground cumin1 MAGGI Beef STOCk

MElTS½ cup lite mayonnaise2 tsp garlic purée1 Tbsp sweet chilli sauce20 mini bread rollslettuce, cherry tomatoes

to serve

1. Place grated courgette into a clean tea towel and squeeze to remove water, set aside. Mix together minced beef, cumin and MAGGI Beef STOCk MElTS. Add courgette and mix through until evenly dispersed. Divide into 20 mini patties.2. Combine mayonnaise, garlic purée and sweet chilli sauce.3. using a large pan, cook

patties for 3 minutes on each side or until cooked through. 4. Warm slider buns. layer with grilled patties, lettuce, sliced tomato and a dollop of sweet chilli mayonnaise. Serve hot.

1 onion, finely chopped2 cloves garlic, finely chopped3 Tbsp brown sugar3 Tbsp olive oil2 MAGGI Beef STOCk MElTS4 tsp reduced-sodium soy sauce4 lean steaks, e.g. sirloin or

Scotch fillet6 cups chopped fresh vegetables,

e.g. capsicums, mushrooms, courgettes, eggplant

1. Mix onion, garlic, sugar, oil, MAGGI Beef STOCk MElTS and soy sauce in a dish.2. Divide marinade in half. Add steak to half the marinade in the dish, coating meat well. Marinate

steak for at least 20 minutes.3. Barbecue steak for 3-4 minutes each side or until cooked to your liking. Remove and cover with foil to rest. 4. Toss vegetables in remaining marinade and barbecue on the grill plate. Serve steak with vegetables and garnish with greens, if desired.

Teriyaki Beef & Barbecued Vegetablesserves 4 PreParation 10 MINuTES CooKing 20 MINuTES

400g udon noodles2 tsp vegetable oil or

cooking spray½ tsp chopped chilli

(optional)2 cloves garlic, peeled

and sliced, or 1 tsp pre-crushed garlic

1 tsp crushed ginger450g beef stir-fry strips

or beef schnitzel1 MAGGI Beef STOCk MElTS420g stir-fry vegetables

or 4 cups fresh vegetables, e.g. broccoli, courgettes, baby corn, capsicum

2 Tbsp soy sauce1-2 Tbsp sweet chilli sauce¼ cup roasted peanuts

(optional)

1. Cook noodles in a large pan of boiling water or in the microwave, following packet directions.2. While noodles are cooking, heat a large frying pan or wok until very hot. Add half the oil and quickly stir-fry chilli, garlic and ginger for one minute.3. Add beef and stir-fry for 3-4 minutes, stirring

occasionally until cooked. Add MAGGI Beef STOCk MElTS and stir through. Remove beef to a plate and cover.4. Heat pan and stir-fry vegetables for a few minutes. Add beef to the pan and heat through, then add soy sauce, sweet chilli sauce and noodles. Serve with a sprinkle of peanuts, if desired.

Sweet Chilli Beef Stir-fryserves 4 PreParation 15 MINuTES CooKing 15 MINuTES

Beef, Vegetable & Chickpea Curryserves 4 PreParation 10 MINuTES CooKing 20 MINuTES

2 tsp olive oil or cooking spray500g lean minced beef1 onion, finely chopped1-2 Tbsps mild curry powder400g can chopped tomatoes2 carrots, scrubbed, sliced or

chopped2 cups green beans1 courgette, sliced

2 MAGGI Beef STOCk MElTS1½ cups boiling water400g can chickpeas, drained,

rinsed

1. Heat a nonstick frying pan with oil, then brown mince. Add onion and cook for a few more minutes.

2. Stir in curry powder with vegetables, cooking for 5 minutes, stirring occasionally.3. Add MAGGI Beef STOCk MElTS, boiling water and chickpeas. Bring to the boil. Reduce heat and simmer for 15 minutes. Garnish with coriander, if desired, and serve with rice.

400g udon noodles2 tsp vegetable oil or

cooking spray½ tsp chopped chilli

(optional)2 cloves garlic, peeled

and sliced, or 1 tsp pre-crushed garlic

1 tsp crushed ginger450g beef stir-fry strips

or beef schnitzel1 MAGGI Beef STOCk MElTS420g stir-fry vegetables

or 4 cups fresh vegetables, e.g. broccoli, courgettes, baby corn, capsicum

2 Tbsp soy sauce1-2 Tbsp sweet chilli sauce¼ cup roasted peanuts

(optional)

1. Cook noodles in a large pan of boiling water or in the microwave, following packet directions.2. While noodles are cooking, heat a large frying pan or wok until very hot. Add half the oil and quickly stir-fry chilli, garlic and ginger for one minute.3. Add beef and stir-fry for 3-4 minutes, stirring

occasionally until cooked. Add MAGGI Beef STOCk MElTS and stir through. Remove beef to a plate and cover.4. Heat pan and stir-fry vegetables for a few minutes. Add beef to the pan and heat through, then add soy sauce, sweet chilli sauce and noodles. Serve with a sprinkle of peanuts, if desired.

Sweet Chilli Beef Stir-fryserves 4 PreParation 15 MINuTES CooKing 15 MINuTES

Beef, Vegetable & Chickpea Curryserves 4 PreParation 10 MINuTES CooKing 20 MINuTES

2 tsp olive oil or cooking spray500g lean minced beef1 onion, finely chopped1-2 Tbsps mild curry powder400g can chopped tomatoes2 carrots, scrubbed, sliced or

chopped2 cups green beans1 courgette, sliced

2 MAGGI Beef STOCk MElTS1½ cups boiling water400g can chickpeas, drained,

rinsed

1. Heat a nonstick frying pan with oil, then brown mince. Add onion and cook for a few more minutes.

2. Stir in curry powder with vegetables, cooking for 5 minutes, stirring occasionally.3. Add MAGGI Beef STOCk MElTS, boiling water and chickpeas. Bring to the boil. Reduce heat and simmer for 15 minutes. Garnish with coriander, if desired, and serve with rice.

2 tsp olive oil or cooking spray750g beef rump steak, cubed1 onion, chopped1 MAGGI Beef STOCk MElTS1 Tbsp mild paprika1 Tbsp cornflour375ml can CARNATION light

& Creamy Evaporated Milk½ cup waterfreshly ground black pepper1 red capsicum2 Tbsp tomato pastemashed potatoes, green

vegetables to serve

1. Heat oil in a frying pan. Add beef in batches, brown well, then remove from pan.2. Add onion to pan, cooking for 2 minutes. Add combined MAGGI Beef STOCk MElTS, paprika, cornflour, CARNATION light & Creamy Evaporated Milk, water and pepper to taste.3. Bring to the boil, stirring. Return beef to pan with capsicum and tomato paste, then simmer for 10 minutes.4. Serve with mashed potatoes and steamed green vegetables.

Beef & Vegetable Goulashserves 6 PreParation 15 MINuTES CooKing 20 MINuTES

2 tsp olive oil or spray oil1 onion, finely chopped2 cloves garlic, crushed500g lean minced beef1 MAGGI Beef STOCk MElTS2 Tbsp tomato paste1 cup water400g can diced tomatoes2 carrots, peeled, diced1 cup frozen peas700g potatoes, thinly sliced125g Edam cheese, finely

gratedextra spray oil

1. Preheat oven to 200°C. Grease a large oven-proof dish.2. Heat oil in a saucepan over medium heat. Add onion and garlic, stirring until soft. Increase heat, then add mince, stirring until browned. Add MAGGI Beef STOCk MElTS, tomato paste, water and tomatoes and bring to the boil. Add carrots and simmer for 10 minutes. Add peas.3. While this is cooking, add potatoes to a pot of water and boil until they are semi-soft. Drain and slice thinly.4. In the dish, add one-third of the mince, arrange one-third of the potatoes and sprinkle with one-third of the cheese. Repeat layers, finishing with potatoes and sprinkle the remainder of the cheese on top. Season with salt and pepper. Add a spray of oil, if desired, to achieve a crispier top. 5. Cover and bake for 30 minutes. Increase heat to 230°C and remove cover. Bake for a further 30-40 minutes or until golden. Serve with green vegetables.

Crispy Potato & Beef Lasagneserves 6 PreParation 20 MINuTES CooKing 1 HOuR

2 tsp olive oil or cooking spray750g beef rump steak, cubed1 onion, chopped1 MAGGI Beef STOCk MElTS1 Tbsp mild paprika1 Tbsp cornflour375ml can CARNATION light

& Creamy Evaporated Milk½ cup waterfreshly ground black pepper1 red capsicum2 Tbsp tomato pastemashed potatoes, green

vegetables to serve

1. Heat oil in a frying pan. Add beef in batches, brown well, then remove from pan.2. Add onion to pan, cooking for 2 minutes. Add combined MAGGI Beef STOCk MElTS, paprika, cornflour, CARNATION light & Creamy Evaporated Milk, water and pepper to taste.3. Bring to the boil, stirring. Return beef to pan with capsicum and tomato paste, then simmer for 10 minutes.4. Serve with mashed potatoes and steamed green vegetables.

Beef & Vegetable Goulashserves 6 PreParation 15 MINuTES CooKing 20 MINuTES

2 tsp olive oil or spray oil1 onion, finely chopped2 cloves garlic, crushed500g lean minced beef1 MAGGI Beef STOCk MElTS2 Tbsp tomato paste1 cup water400g can diced tomatoes2 carrots, peeled, diced1 cup frozen peas700g potatoes, thinly sliced125g Edam cheese, finely

gratedextra spray oil

1. Preheat oven to 200°C. Grease a large oven-proof dish.2. Heat oil in a saucepan over medium heat. Add onion and garlic, stirring until soft. Increase heat, then add mince, stirring until browned. Add MAGGI Beef STOCk MElTS, tomato paste, water and tomatoes and bring to the boil. Add carrots and simmer for 10 minutes. Add peas.3. While this is cooking, add potatoes to a pot of water and boil until they are semi-soft. Drain and slice thinly.4. In the dish, add one-third of the mince, arrange one-third of the potatoes and sprinkle with one-third of the cheese. Repeat layers, finishing with potatoes and sprinkle the remainder of the cheese on top. Season with salt and pepper. Add a spray of oil, if desired, to achieve a crispier top. 5. Cover and bake for 30 minutes. Increase heat to 230°C and remove cover. Bake for a further 30-40 minutes or until golden. Serve with green vegetables.

Crispy Potato & Beef Lasagneserves 6 PreParation 20 MINuTES CooKing 1 HOuR

Roasted Vegetablesserves 4 PreParation 10 MINuTES CooKing 40 MINuTES

Seasonal Green Vegetablesserves 4 PreParation 5 MINuTES CooKing 4 MINuTES

6 cups mixed green vegetables, e.g. broccoli, beans, asparagus

1. Place 3 cups of water in a saucepan and bring

to the boil. Add MAGGI Chicken STOCk MElTS and vegetables.2. Boil vegetables for around 5 minutes or until cooked to your liking.3. Drain off most of the water and serve.

4 cups mixed root vegetables, cubed, e.g. kumara, potato, parsnip, pumpkin, carrot

1 MAGGI Beef STOCk MElTS

1. Preheat oven to 200°C.2. Place vegetables in a large

roasting dish, add MAGGI Beef STOCk MElTS and mix thoroughly.3. Bake for 40 minutes or until cooked. Serve garnished with fresh herbs, if desired.

750g potatoes, peeled, cubed1 clove garlic½ cup trim milk1 Tbsp chopped herbs 1 MAGGI Chicken STOCk MElTS

1. Cover potatoes and garlic with water in a large saucepan and bring to the boil.

2. Reduce heat to low and simmer until potatoes are cooked; drain.3. Mash potatoes, then add in milk, herbs and MAGGI Chicken STOCk MElTS. Serve garnished with herbs and black pepper, if desired.

750g potatoes, peeled, cubed½ cup trim milk1 tsp wholegrain mustard½ cup Edam cheese, grated1 MAGGI Beef STOCk MElTS

1. Cover potatoes with water in a large saucepan. Bring to the boil over high heat.2. Reduce heat to low and

simmer until potatoes are tender, about 10-15 minutes; drain.3. Return potatoes to saucepan, add MAGGI Beef STOCk MElTS, then mash. Stir in milk, mustard and cheese. Serve garnished with extra cheese, mustard and olive oil, if desired.

Garlic & Herb Mashed Potatoesserves 6 PreParation 5 MINuTES CooKing 20 MINuTES

Mustard & Cheese Mashed Potatoesserves 6 PreParation 5 MINuTES CooKing 20 MINuTES