Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.

 

Preparation

• In a sauté  pan Heat up the butter   and cook the orzo until it turns to golden brown then  keep the orzo a side.
• In a large cooking pot warm 30 ml of olive oil over medium heat, add beef pieces and cook a few minutes until Brown color. Remove the beef and set aside.
• In the same cooking pot over low-medium heat sauté onion, carrot and celery until onion is translucent and soft. Add bay leaf and chopped thyme fry for 1 minute. Add the Peas cook for a further 2 minutes, stirring often. Add  chili powder salt and black pepper, return the beef and cook for another minute or so, again stirring often.
• Add water, Knorr beef Stock  increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 10 minutes before adding orzo and cook for another 5 minutes.  

Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.

 

Preparation

• In a large cooking pot warm olive oil over medium heat, add the shanks  and cook a few minutes until Brown color. Remove the shanks  and set aside.
• Meanwhile in an open flame char the onion until it turns black but not burned.
• In the same cooking pot over low-medium heat sauté onion, then add the spices and tomatoes and  cook for another 3 minutes or so, again stirring often. add back the beef and tomatoes.
• Add water, Knorr beef stock  & knorr brown gravy  increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 30-40 minutes.  
• In a baking sheet  spread the bread sprinkle it with salt and bake it in 170 c for 7 minutes until it crisp up.
• In a sauté pan melt the butter, then add the garlic and cook until it's golden brown  add the white vinegar .
• In a serving platter put the bread first then rice then the garlic vinegar mixture top it with the beef shanks and drizzle it with the broth.

Preparation

• In a large cooking pot warm olive oil over medium heat, add the beef  pieces and cook a few minutes until Brown color. Remove the beef  and set aside.
• In the same cooking pot over low-medium heat sauté onion, carrot and potatoes until onion is translucent and soft. Add paprika, cumin powder salt and black pepper, return beef and cook for another minute or so, again stirring often.
• Add water, Knorr demi glace   simmer it for 40 minutes, then add the cream and let it cook for extra 10 minutes.

Preparation

• In a food Processor  start by pureeing Parsley, cilantro, onions & garlic then add the beans and puree it for 3 minutes then add the beetroot, and pure it for 2 more minutes.
• Add the cumin coriander, and   Knorr vegetable Stock Powder  and puree for one more minute.
• Using an ice cream scoop make a ball and press it to a patty with your fingers and petit with the sesame seeds on both sides.
• Deep fry it in a deep fryer 176 C  3 minutes on both sides.

Preparation

• In a zip lock bag mix the Knorr Shish Tawook Marinate  Powder & BBQ sauce add the onion, garlic, Lime seasoning , Yellow mustard and Coriander Leaves, mix it well.
• Add the liver and let it set inside the fridge for 30 minutes
• Then
  Step 1: Flour. Fill one tray with flour; pat food dry with paper towels and then dredge in flour, shaking off the excess. ...
  Step 2: Egg wash. Fill a second tray with egg wash to dip food in. ...
  Step 3: Bread crumbs. Fill a third tray with crumbs; coat the food in breading.
  in a deep fryer  at 160 c fry the chicken liver for 6  to 8 Minutes or until it's done.