Tropical Cereal

Tropical Cereal

Bring the flavours of the tropics to your cereal bowl with fresh mangoes, papaya and kiwi. A recipe idea from Nestlé Panama.

Preparation time

5 minutes

Serving number 4

Ingredients

120 g NESTLÉ Fitness Cereal
2 Mangoes, ripe (peeled, destoned & sliced)
1 Papaya (Peeled, deseeded and chopped)
2 Kiwi fruit (peeled and sliced)
4 tbsp Honey
600 ml Milk, semi skimmed 1.5% - 1.8%

Preparation steps

Divide the cereal and prepared fruit between four serving bowls.
Drizzle 1 tbsp of honey over each portion. Serve with the fresh milk.

Nutritional values per serving

Carbohydrate, total (g) 63.99
Energy (Kcal) 313.08
Protein (g) 8.65
Fats, total (g) 3.27
Energy (Kj) 1322.28

Monkfish ragoût

Monkfish ragoût

This type of sauce is traditionally used with red meat or poultry but it makes an interesting accompaniment to the meaty, firm flesh of the monkfish. Adapted from an original recipe from Nestlé France.

Preparation time

10 minutes

Cooking time

15 minutes

Serving number 4

Ingredients

1 Onion (peeled and chopped)
600 g Monkfish, raw (Fillet, cut into large cubes)
150 ml Red wine (Bordeaux type)
1 tbsp Flat leaf parsley, fresh (chopped)
100 g Smoked Bacon cubes (e.g. HERTA)
150 ml MAGGI Beef stock (prepared) (made as specified on packet)

Preparation steps

Fry the chopped onion and the bacon cubes or 'lardons' in a frying pan (without the addition of any fat) for 2-3 minutes over a medium heat.

Increase the heat and add the pieces of monkfish. Cook for approx 5 minutes turning the fish pieces to brown on all sides. Remove the fish from the pan and keep warm.

Add the red wine to the pan and boil vigourously to reduce the liquid by half.

Add the Maggi beef stock and continue to cook for a further 5 minutes or until the sauce has thickened slightly.

Return to the fish to the pan and cook for a few minutes. Serve garnished with chopped flat leaf parsley. Note: If you prefer a slightly thicker sauce thicken with pieces of beurre manié (to make beurre manié blend together 1 tbsp flour with 1 tbsp softened butter. Add pieces to the hot sauce whisking well after each addition.)

Nutritional values per serving

Carbohydrate, total (g) 2.40
Energy (Kcal) 211.00
Protein (g) 26.00
Fats, total (g) 8.10
Energy (Kj) 883.00

Crispy fish croquettes

Crispy fish croquettes

A quick and easy family favorite, serve with a mixed salad to complete the meal. Recipe from Nestlé Chile

Preparation time
10 minutes

Cooking time
20 minutes

Serving number 6

Ingredients
750 g Hake, raw (fillets)
1 Spring onion (trimmed and chopped)
2 tbsps Parsley, fresh (finely chopped)
1 tablet MAGGI Vegetable bouillon (broth/stock) (crushed)
1 Egg (lightly beaten)
25 g Breadcrumbs, fresh
Oil for frying
1 tbsp Chives (chopped)

Preparation steps
Remove any bones from the hake fillets and then mince or chop the fish in a food processor or mincer.

Add the chopped spring onion, chopped parsley, crushed MAGGI Vegetable bouillon tablet, egg and breadcrumbs and mix well.

With wet hands form the fish into 12 croquettes or cakes.

Heat the oil in a shallow frying pan. Fry the croquettes in batches, cook for 3-4 minutes per side.

Drain the croquettes well and place on absorbant kitchen paper to absorb any excess fat. Keep the croquettes warm whilst frying the remainder. Serve sprinkled with chopped chives.

Nutritional values per serving
Carbohydrate, total (g) 3.00
Energy (Kcal) 246.00
Protein (g) 23.00
Fats, total (g) 14.50
Energy (Kj) 1033.00

Chilli crab pasta

Chilli crab pasta

A speedy after-work supper with the zingy flavors of chilli and lime to contrast with the pasta and crab. Nestlé.com original recipe.

Preparation time

5 minutes

Cooking time

10 minutes

Serving number 4

Ingredients

2 cloves Garlic (peeled and crushed)
2 can (170g) Crabmeat, canned
1 Chilli pepper, red (deseeded & finely chopped)
1 Lime (grated zest and juice)
2 tbsps Coriander leaf (chopped)
3 tbsps Olive oil
1 tbsp Peanut, roasted and salted (roughly chopped)
Lime wedges to serve
350 g BUITONI Fettuccini

Preparation steps

Cook the pasta in plenty of salted, boiling water according to pack instructions.

Meanwhile, place the crabmeat with the brine in a bowl. Add the crushed garlic, chopped chilli, lime zest and juice and the olive oil. Season with plenty of black pepper and stir to mix.

When the pasta is cooked drain well and return to the pan. Add the crab mixture and return the pan to a low heat. Stir gently and cook until the pasta as absorbed almost all of the liquid.

Stir through the chopped coriander leaf. Serve topped with the chopped peanuts and garnished with lime wedges.

Nutritional values per serving

Carbohydrate, total (g) 49.00
Energy (Kcal) 455.00
Protein (g) 28.00
Fats, total (g) 16.00
Energy (Kj) 1907.00

Sweet and sour salad with tuna

Sweet and sour salad with tuna

Crunchy salad leaves and tuna drizzled with a delicious, fruity, sweet and sour sauce. Adapted from Nestlé Mexico recipe.

Preparation time

10 minutes

Cooking time

20 minutes

Serving number 4

Ingredients

1 Lettuce, romaine (washed)
1 bunch Watercress (washed and separated)
4 tbsps Olive oil
2 tbsps Balsamic vinegar
4 tbsps Apricot jam
1 tbsp MAGGI Liquid seasoning
2 Oranges (peeled and cut into segments)
2 can (220g) Tuna, in oil, drained (broken into chunks)

Preparation steps

Tear the lettuce into pieces and arrange on a large serving platter with the washed watercress.

Scatter the orange segments and tuna chunks over the leaves.

In a small bowl whisk together the remaining ingredients.

Drizzle the sauce over the salad and serve immediately.

Nutritional values per serving

Carbohydrate, total (g) 17.00
Energy (Kcal) 358.00
Protein (g) 24.00
Fats, total (g) 21.00
Energy (Kj) 1502.00

Locro de Papas

Locro de Papas

A satisfying warming potato soup from the high Andes. Recipe adapted from Nestlé Ecuador.

Preparation time

10 minutes

Cooking time

45 minutes

Total preparation time

55 minutes

Serving number 4

Ingredients

1 tbsp Lard
1 medium White onion (peeled and finely chopped)
1 kg / 2 lbs Potatoes, floury type (peeled and diced)
1 l / 4 cups Water, boiling
2 tablet MAGGI Chicken bouillon (broth/stock) (or 4 x 4g cubes)
125 ml / 1/2 cup CARNATION Evaporated milk
100 g / 4 oz Fresh cheese (chopped)
1/4 tsp Cumin, ground
1 Avocado pear
1/2 tsp Achiote/Annatto seeds

Preparation steps

Heat the lard in a large saucepan add the achiote/annatto seeds and cook gently for a couple of minutes or until the lard has a bright yellow/orange color. Remove the seeds.

Add the chopped onion and fry or saute gently for 3-4 minutes.

Add half of the potato pieces and the cumin powder and continue to cook for a further 3-4 minutes.

Add the boiling water and the MAGGI Chicken bouillon/broth/stock tablets or cubes and cook for 15-20 minutes or until the potatoes are soft. Place the soup in a blender,liquidizer or food processor and process until smooth. Return to the pan.

Add the remaining potato cubes and cook for a further 10-15 minutes or until the pieces are cooked through. Stir in the NESTLÉ CARNATION Evaporated milk and the chopped cheese.

Heat through but do not boil. Season to taste with salt and freshly ground black pepper.

Peel the avocado, remove the stone and cut into cubes. Serve the soup topped with several pieces of avocado.

Nutritional values per serving

Carbohydrate, total (g) 50.00

Energy (Kcal) 383.00
Protein (g) 11.00
Fats, total (g) 16.00
Energy (Kj) 1608.00

Quimbolitos

Quimbolitos

Quimbolitos are light steamed corn cakes with a hint of sweetness often sold by street vendors. They are perfect for a snack or after a light meal. Recipe adapted from Nestlé Ecuador.

Preparation time

20 minutes

Cooking time

30 minutes

Total preparation time

50 minutes

Serving number 8

Ingredients

120 g / 4 oz Butter, unsalted
120 g / 4 oz Sugar
200 g / 8 oz Cornmeal
4 Eggs (separated into yolks & whites)
120 g / 4 oz Fresh cheese (or mozarella, grated)
2 tbsp Raisins
8 pieces baking parchment 20x30cm/8x12 inch

Preparation steps

Beat together the butter and the sugar until light and fluffy. Beat in one by one the egg yolks.

Add the corn meal and the cheese and mix well.

Beat the egg whites until stiff. Add one third of the egg whites to the mixture and fold in to loosen. Then add remain egg white folding in carefully.

To prepare the quimbolitos place 2-3 tablespoons of the mixture in the centre of a piece of baking parchment. Sprinkle the surface with a few raisins. Fold the baking parchment over the mixture to make a sealed envelope. (see cooks tip below for full explanation of folding parcels)

Repeat with remaining mixture.

Place the packages in a steamer pan and steam for 30 minutes. Serve warm.
Cooks tip. Folding the envelope. Place the parchment on the work surface with the a short end closest to you. Pile the mixture in the centre of the paper in a rectangle, again with a short side closest to you. Fold one of the long sides over the top of the mixture and then repeat with the other long side. Then tuck under the two short sides making an envelope.

Nutritional values per serving

Carbohydrate, total (g) 38.00
Energy (Kcal) 329.00
Protein (g) 7.10
Fats, total (g) 17.00
Energy (Kj) 1376.00

Seco de Chivo

Seco de Chivo

A traditional Ecuadorian slow-cooked stew made with goat or lamb. Leave plenty of time to prepare this to give a flavorsome, tender result. Recipe adapted from Nestlé Ecuador.

Preparation time
20 minutes

Cooking time
90 minutes

Total preparation time
110 minutes

Serving number 4

Ingredients
1 kg / 2 lbs Goat meat, raw (or mutton or lamb)
2 tbsp Vegetable oil
2 Chilli peppers, red (deseeded and finely chopped)
2 medium Onions (peeled and finely chopped)
2 Tomatoes (skinned, deseeded and chopped)
1 stick Celery (trimmed and finely chopped)
250 ml / 1 cup Beer (or Naranjilla juice)
2 cloves Garlic (peeled and finely chopped)
1/2 tsp Cumin, ground
3 Cloves, whole
3 Allspice, whole
1/2 tsp Achiote/Annatto seeds (optional)
1 tablet MAGGI Vegetable bouillon (broth/stock) (or two cubes (4g each))

Preparation steps
Cut the goat,mutton or lamb meat into 2cm/1"cubes.

Heat the oil in a large pan and add 1/2 tsp achiote seeds if using, fry for a few minutes or until the oil is well colored. Remove the seeds. Add the chopped chillies, onions, tomatoes, garlic and cumin and cook over a medium low heat for 10 minutes or until well softened.

Add the meat and continue to fry stirring from time to time until the meat is browned, approx 5 minutes.

Add the celery, beer (or Naranjilla juice), Maggi Vegetable bouillon tablet/cubes, cloves and allspice grains. Bring to the boil, reduce the heat and simmer gently for 1-2 hours or until the meat is really tender. The length of cooking will depend on the quality of the meat. Add extra water or beer if the pan becomes too dry.

Check the seasoning and add salt and freshly ground pepper to taste.

Nutritional values per serving
Carbohydrate, total (g) 9.90
Energy (Kcal) 405.00
Protein (g) 53.00
Fats, total (g) 14.00
Energy (Kj) 1689.00

Sopa de Quinoa

Sopa de Quinoa

Quinoa is a high altitude grain crop which is a good source of protein. Soup is a traditional use of this nutritious grain. Recipe from Nestlé Ecuador.

Preparation time

10 minutes

Cooking time

30 minutes

Total preparation time

40 minutes
Serving number 6

Ingredients

100 g / 4 oz Streaky bacon, smoked (chopped)
1 Onion (peeled and chopped)
2 medium Carrots (peeled and chopped)
250 g / 10 oz Quinoa (rinsed and drained)
2 medium Potatoes, waxy type (peeled and diced)
3 tablets MAGGI Chicken bouillon (broth/stock) (or 6 x 4g cubes)
2 l / 8 cups Water
50 g / 2 oz Green peas (frozen or fresh)
1/4 small Green Cabbage (shredded)
Chopped parsley to garnish

Preparation steps

In a large saucepan heat the bacon over a medium heat until the fat begins to run.

Add the onion and carrots and fry gently for 3-4 minutes or until the onion begins to soften.

Add the Quinoa, potatoes and MAGGI Chicken Bouillon/broth/stock tablets or cubes. Pour over the water and bring to the boil, stirring well.

Reduce the heat and cook gently for 15 minutes.

Add the peas and the cabbage and cook for a further 10 minutes.

Serve sprinkled with chopped parsley.

Nutritional values per serving

Carbohydrate, total (g) 41.00
Energy (Kcal) 263.00
Protein (g) 11.00
Fats, total (g) 7.30
Energy (Kj) 1101.00

Chicken and Apple Salad

Chicken and Apple Salad

A perfect light lunch for hot summer days. Recipe from Nestlé Italy.

Preparation time

10 minutes

Serving number 4

Ingredients

250 g / 10 ozs Cooked chicken, meat only
100 g / 4 ozs Mayonnaise
150 g / 6 ozs NESTLÉ Natural yogurt
1 bunch Chives (chopped)
2 Red apples
1 Lettuce (washed and separated into leaves)
50 g / 2 ozs Walnuts (roughly chopped)
Extra chives for garnish
2 stick Celery

Preparation steps

Slice the cooked chicken into small pieces.

In a small bowl mix together the mayonnaise, NESTLÉ Natural Yogurt and the chopped chives.

Slice the celery thinly. Wash the apples, remove the core and slice thinly.

Divide the lettuce leaves between four serving plates. Arrange the chicken, celery and apple slices on top of the lettuce and drizzle with mayonnaise and chive dressing. Sprinkle with the chopped walnuts and garnish with chive stalks.

Serve immediately.

Nutritional values per serving

Carbohydrate, total (g) 19.00
Energy (Kcal) 348.00
Protein (g) 20.00
Fats, total (g) 22.00
Energy (Kj) 1453.00

5-spiced Chicken

5-spiced Chicken

Chinese five spice instantly gives this tasty chicken dish an oriental feel. Don't be put off by the long list of ingredients this is really easy to cook. Recipe from Nestlé Malaysia.

Preparation time

15 minutes

Cooking time

30 minutes

Serving number 4

Ingredients

2 tbsp Vegetable oil
1 clove Garlic (peeled and finely chopped)
1 tsp Ginger root, fresh (finely grated)
5 Shiitake mushroom, dried
500 g / 1 lb Chicken thigh without bone
500 ml / 2 cups Water
100 g / 4 ozs Chestnuts (cooked and peeled)
1 Carrot (peeled, cut into 1cm pieces)
2 stick Celery (cut into 2 cm lengths)
1 tablet / 2 cubes (4g) MAGGI Chicken bouillon (broth/stock)
1/2 tsp Chinese five spice
1/2 tsp Dark soy sauce
1/2 tsp Sesame seed oil
2 tsps Cornflour ((Cornstarch))

Preparation steps

Soak the dried mushrooms in warm water for 10 minutes. Drain well and then slice and set aside. Cut the chicken thighs into small pieces.

Heat the vegetable oil in a wok or large frying pan. Add the garlic and ginger and fry for a minute or until aromatic.

Add the chicken pieces and fry for 3-4 minutes over a medium heat or until lightly browned.

Add the mushrooms, water, chestnuts, carrot, celery, MAGGI bouillon, chinese five spice, dark soy sauce and the sesame seed oil. Bring to the boil stirring well to dissolve the bouillon/broth tablet. Reduce the heat and cook slowly for 20 - 30 minutes or untilt the chicken is tender.

Mix the cornflour/cornstarch with 1 tablespoon of water to make a smooth paste. Add this mixture to the chicken stirring all the time. Cook until the sauce is thickened. Serve immediately.
Nutritional values per serving

Carbohydrate, total (g) 15.00
Energy (Kcal) 410.00
Protein (g) 23.00
Fats, total (g) 28.00
Energy (Kj) 1711.00

Brazilian Baked Chicken

Brazilian Baked Chicken

This dish of baked chicken breasts with vegetables is very easy to prepare. Do allow time to marinate the chicken to get a good flavor. Recipe from Nestlé Brazil.

Preparation time

10 minutes + marination

Cooking time

30 minutes

Serving number 6

Ingredients

2 tbsps Olive oil
6 / 2 lbs Chicken breast fillet, without skin
2 tsp MAGGI Chicken bouillon (broth/stock) ((or one tablet crushed))
2 tbsps Soy sauce
1 Green Bell Pepper (sliced into strips)
1 Onion (peeled and thinly sliced)
2 Tomatoes (peeled and sliced)
125 ml / 1/2 cup White wine
1 tsp Oregano, dried

Preparation steps

Mix together the MAGGI Chicken bouillon/broth powder, soy sauce, oregano and white wine.

Place the chicken fillets in a plastic bag and pour over the mixed liquid. Seal the bag well and shake to distribute the liquid. Place the bag in the refrigerator and leave to marinate for 1 hour.

Heat the oven to 200°C/400°F.

Use half the oil to grease a shallow oven-proof dish. Remove the chicken fillets from the marinade and place them in a single layer in the dish. Reserve the marinade liquid.

On each chicken breast place some green pepper strips, onion rings and slices of tomato.

Carefully pour over the reserved marinade and drizzle with the remaining oil. Cover the dish with aluminium foil and bake in the pre-heated oven for 15 minutes at 200°C/400°F.

Remove the aluminium foil and return the dish to the oven for a further 15-20 minutes or until the chicken is completely cooked. Serve straight away.

Nutritional values per serving

Carbohydrate, total (g) 6.10
Energy (Kcal) 254.00
Protein (g) 36.00
Fats, total (g) 7.20
Energy (Kj) 1061.00

Creamy Chili Chicken

Creamy Chili Chicken

A speedy home-from-work supper which you can prepare in minutes. Serve with warm tortillas or boiled rice. Recipe adapted from Nestlé Mexico.

Preparation time

10 minutes

Cooking time

10 minutes

Serving number 4

Ingredients

1 tbsp Vegetable oil
3 Chicken breast fillets, without skin (cut into thin strips)
1 can (410g) / 1 can (14 ozs) CARNATION Evaporated milk
1 Red bell pepper (washed, deseeded cut in thin strips)
1 Green Bell Pepper (washed, deseeded cut in thin strips)
3 tsps All purpose flour
1 cube MAGGI Chicken bouillon (broth/stock) (crushed)
100 g / 1 cup Sweetcorn canned, drained
2 tbsps Coriander leaf ((Cilantro) chopped)
3 tbsps Canned green chilies, drained (sliced or chopped)

Preparation steps

Pour the CARNATION Evaporated milk into a blender or food processor, add the sliced green chilli peppers, flour and MAGGI Chicken Bouillon cube. Blend or process until smooth. Set aside

Heat the oil in a large frying pan or skillet. Add the chicken strips and fry for 4-5 minutes or until browned

Add the red and green bell pepper strips and fry for a further 3 minutes stirring all the time.

Add the milk and chili mixture to the pan together with the sweetcorn kernels. Bring up to the boil, stirring all the time and cook for 1-2 minutes until the sauce is thick.

Serve sprinkled with chopped coriander/cilantro leaf.

Nutritional values per serving

Carbohydrate, total (g) 25.00
Energy (Kcal) 373.00
Protein (g) 34.00
Fats, total (g) 15.00
Energy (Kj) 1559.00

Middle Eastern Chicken with Dates

Middle Eastern Chicken with Dates

Cooking with fruit, nuts and spices is very popular in Middle Eastern cooking. Try it out yourself in this delicious chicken recipe from Nestlé Middle East. It takes a while but it is worth it!

Preparation time

10 minutes

Cooking time

1 1/2 hours

Serving number 4

Ingredients

4 / 2 lbs Chicken leg portions (each cut into two smaller pieces)
2 tbsps Olive oil
1 Onion (peeled and thinly sliced)
3 cloves Garlic (crushed)
1/4 tsp Allspice, ground
1/2 tsp Cumin, ground
1/2 tsp Coriander, ground
1/4 tsp Saffron, ground
1/4 tsp Chilli powder
1 tablet MAGGI Chicken bouillon (broth/stock)
50 g / 2 ozs Dates, dried (halved and stone removed)
2 tbsps Pine nuts
2 tbsps Pistachio nuts (shelled and chopped)
500 ml / 2 cups Water, boiling
3 tbsps Honey

Preparation steps

Heat the oil in a deep sided frying pan. Add the chicken pieces and fry until browned, 4-5 minutes. Remove the chicken from the pan and set aside.

Reduce the heat and add the onion slices and fry for 2-3 minutes or until beginning to soften.

Add the crushed garlic and all the spices and fry for a further minute. Return the chicken to the pan and add the MAGGI Chicken bouillon (broth) tablet and the water. Stir well to dissolve the tablet.

Bring up to the boil. Reduce the heat, cover the pan and allow to cook over a gentle heat for 1 hour.

Remove the lid from the pan, increase the heat to medium and cook uncovered for a further 30 minutes or until the sauce is has reduced and become thicker.

Add the dates and honey and heat through for a couple of minutes. Serve sprinkled with the pine nuts and pistachio nuts.

Nutritional values per serving

Carbohydrate, total (g) 26.00
Energy (Kcal) 660.00
Protein (g) 44.00
Fats, total (g) 43.00
Energy (Kj) 2762.00

Chicken Jambalaya

Chicken Jambalaya

Jambalaya is a one pot dish of rice, vegetables and meat that originated in Louisiana USA. This tasty chicken version is based on a recipe from the Maggi Kochstudio in Germany.

Preparation time

15 minutes

Cooking time

30 minutes

Serving number 4

Ingredients

2 Chicken breast fillets, without skin
2 tbsps Olive oil
1 Onion (peeled and chopped)
1 clove Garlic (peeled and finely chopped)
5 stick Celery (cut into small cubes)
1 Red bell pepper (deseeded and diced)
200 g / 8 ozs Long grain white rice
1/4 tsp White pepper, ground
1/4 tsp Cayenne pepper
1 can (410g) / 1 can (14oz) Diced tomatoes, canned
500 ml / 1 pt Water, boiling
1 tbsp Thyme, fresh (leaves only)
1 tablet / 2 cubes MAGGI Chicken bouillon (broth/stock)
1 Bay leaf

Preparation steps

Cut the chicken breasts into bite-sized pieces. Heat the oil in a large frying pan. Add the chicken pieces and cook for 4-5 minutes. Remove the chicken pieces, leaving the oil in the pan, and set aside.

Add the onion to the pan and cook over a medium heat for 2-3 minutes or until the onion starts to soften. Add the garlic, celery and red bell pepper and continue to cook for a further five minutes.

Add the rice to the pan and stir to coat with the oil. Add the white pepper, cayenne pepper, bay leaf and the chopped tomatoes with all their juice from the can. Stir well.

Dissolve the MAGGI Chicken bouillon(broth) cube in the boiling water and add to the rice mixture. Return the chicken pieces to the pan. Bring up to the boil, reduce the heat and simmer for 20 min stirring from time to time. At the end of cooking nearly all the liquid should have been absorbed and the rice should be tender. Add a little more boiling water if the rice becomes too dry before it is completely cooked.

Just before serving remove the bay leaf and sprinkle with the fresh thyme leaves.

Nutritional values per serving

Carbohydrate, total (g) 51.00
Energy (Kcal) 381.00
Protein (g) 23.00
Fats, total (g) 9.50
Energy (Kj) 1596.00

Chicken Jambalaya

Chicken Jambalaya

Jambalaya is a one pot dish of rice, vegetables and meat that originated in Louisiana USA. This tasty chicken version is based on a recipe from the Maggi Kochstudio in Germany.

Preparation time

15 minutes

Cooking time

30 minutes

Serving number 4

Ingredients

2 Chicken breast fillets, without skin
2 tbsps Olive oil
1 Onion (peeled and chopped)
1 clove Garlic (peeled and finely chopped)
5 stick Celery (cut into small cubes)
1 Red bell pepper (deseeded and diced)
200 g / 8 ozs Long grain white rice
1/4 tsp White pepper, ground
1/4 tsp Cayenne pepper
1 can (410g) / 1 can (14oz) Diced tomatoes, canned
500 ml / 1 pt Water, boiling
1 tbsp Thyme, fresh (leaves only)
1 tablet / 2 cubes MAGGI Chicken bouillon (broth/stock)
1 Bay leaf

Preparation steps

Cut the chicken breasts into bite-sized pieces. Heat the oil in a large frying pan. Add the chicken pieces and cook for 4-5 minutes. Remove the chicken pieces, leaving the oil in the pan, and set aside.

Add the onion to the pan and cook over a medium heat for 2-3 minutes or until the onion starts to soften. Add the garlic, celery and red bell pepper and continue to cook for a further five minutes.

Add the rice to the pan and stir to coat with the oil. Add the white pepper, cayenne pepper, bay leaf and the chopped tomatoes with all their juice from the can. Stir well.

Dissolve the MAGGI Chicken bouillon(broth) cube in the boiling water and add to the rice mixture. Return the chicken pieces to the pan. Bring up to the boil, reduce the heat and simmer for 20 min stirring from time to time. At the end of cooking nearly all the liquid should have been absorbed and the rice should be tender. Add a little more boiling water if the rice becomes too dry before it is completely cooked.

Just before serving remove the bay leaf and sprinkle with the fresh thyme leaves.

Nutritional values per serving

Carbohydrate, total (g) 51.00
Energy (Kcal) 381.00
Protein (g) 23.00
Fats, total (g) 9.50
Energy (Kj) 1596.00

Chargrilled vegetable and Orzo salad

Chargrilled vegetable and Orzo salad

A warm pasta and vegetable salad, bursting with flavor and colour. Orzo is the name of a small rice shaped pasta, also known as risoni. Recipe supplied by Nestlé Australia.

Preparation time

10 minutes

Cooking time

10 minutes

Serving number 4

Ingredients

250 g Orzo
2 tsps Vegetable oil
2 tsps MAGGI Vegetable bouillon (broth/stock)
1 Red onion (peeled, cut into thin wedges)
1 Red bell pepper (deseeded, cut into 2cm pieces)
2 Courgettes (Cut into 2cm sticks)
150 g Cherry tomatoes
4 tbsps BUITONI Pesto alla Genovese
2 tbsps Olive oil
1 tbsp Balsamic vinegar
Freshly ground black pepper
50 g Feta cheese (crumbled)
200 g Green beans (cut in half)

Preparation steps

Cook the orzo pasta following pack instructions. Drain, rinse and set aside.

Place the vegetable oil and MAGGI Vegetable bouillon (broth/stock) powder in a large plastic bag. Add the prepared vegetables. Secure the top of the bag firmly and shake well to coat the vegetables with seasoning.

Remove the vegetables from the bag and cook in a vegetable basket on a hot grill/barbecue or in a griddle pan for approx. 8 minutes or until the vegetables are tender. Turn frequently during cooking. The vegetables could also be grilled/broiled under a hot grill/broiler for 8 minutes.

Place the cooked orzo and vegetables in a serving bowl or on a serving platter and toss together carefully. In a small bowl combine the BUITONI Pesto, olive oil, balsamic vinegar and pepper.

Drizzle the dressing over the salad. Sprinkle with the crumbled feta cheese and serve whilst the vegetables are still warm.

Nutritional values per serving

Carbohydrate, total (g) 58.51
Energy (Kcal) 548.31
Protein (g) 13.78
Fats, total (g) 28.56
Energy (Kj) 2281.95

Asian Marinated Steaks

Asian Marinated Steaks

Give your steaks a flavor of the orient this summer with this simple soy sauce marinade. Don't forget to leave plenty of time for marination to get the full eastern taste. Recipe from Nestlé USA

Preparation time

5 mins + 3 hrs

Cooking time

10 minutes

Marination time

3 hrs
Serving number 4

Ingredients

4 Beef, rump steaks
125 ml Water
2 tbsp Coriander leaf (chopped)
2 tbsps White sugar
1/2 tbsp Ginger, grated
2 cloves Garlic (peeled, finely chopped)
1 tsp Chilli flakes
125 ml MAGGI Cooking Soy Sauce

Preparation steps

Place the steaks in a large, heavy-duty plastic bag. Add the MAGGI Cooking Soy Sauce, water, coriander (cilantro), sugar, ginger, garlic and chilli flakes. Seal the bag well. Shake the bag to mix the ingredients. Marinate in the fridge for at least 4 hours turning occasionally.

Heat the barbecue, grill, griddle or broiler. Cook for 4-5 minutes on each side or according to taste.

Nutritional values per servingCarbohydrate, total (g) 11.69
Energy (Kcal) 401.91
Protein (g) 43.66
Fats, total (g) 20.37
Energy (Kj) 1679.70

Curry prawns

Curry prawns

These spicy prawns make a great starter for grill party and they are so easy to prepare. Don't forget to leave time to marinate. Adjust the 'heat' of the dish by using your favorite curry paste.

Preparation time

5 minutes

Cooking time

5 minutes

Marination time

3-4 hrs

Serving number 4

Ingredients

16 Giant prawns (shelled, deveined, tail-on)
1 tsp Ginger root, fresh (grated)
1 pot (150g) NESTLÉ Natural yogurt
2 tbsp Curry paste
1 Lime (cut into wedges)
Vegetable oil for griddle pan if required.
1 clove Garlic (peeled and crushed)

Preparation steps

Mix together the NESTLÉ Natural yogurt, grated ginger, garlic and the curry paste. Add the prawns and mix well to coat. Cover the bowl and leave the prawns to marinate for 3-4 hours in the fridge.

Shake the excess marinade from the prawns and then cook on a hot barbecue/grill or oiled griddle pan for 2-3 minutes per side. The prawns should be pink and opaque when cooked.

Serve immediately with lime wedges.

Nutritional values per serving

Carbohydrate, total (g) 4.83
Energy (Kcal) 131.97
Protein (g) 19.41
Fats, total (g) 3.29
Energy (Kj) 553.20

Chicken Seekh Kabab with Tomato Raita

Chicken Seekh Kabab with Tomato Raita

Try these deliciously different chicken kababs, with a hint of coconut and chilli, for your next grill party. Don't be put off by the long ingredient list, they are quick and easy to make. Adapted from a Nestlé India recipe.

Preparation time

10 minutes

Cooking time

10 minutes

Cooling time

1 hour

Serving number 4

Ingredients

1 tablet MAGGI Chicken bouillon (broth/stock) (crushed)
500 g Chicken, ground
1 Egg (beaten)
2 tbsp Cornflour ((Cornstarch))
1 Onion (peeled, grated)
2 tsps Ginger, grated
2 tbsps Coriander leaf (finely chopped)
2 tbsps Vegetable oil
FOR TOMATO RAITA
300 g Tomatoes (peeled, deseeded & chopped)
1 Spring onion (trimmed and thinly sliced)
1 pot (150g) NESTLÉ Natural yogurt
1 tbsp Lemon juice, fresh
1/2 tsp Cumin, ground
3 tbsps Coriander leaf (chopped.)
4 tbsps Dessicated coconut
1 Chilli pepper, green (deseeded, finely chopped)
Wooden kebab sticks, soaked in water for 1hr

Preparation steps

Make the raita first by mixing together the tomatoes, spring onion, NESTLÉ Natural yogurt, lemon juice, cumin and coridander leaf. Season to taste and chill for 1 hour before serving.

To make the kababs, mix together the MAGGI Chicken bouillon (broth/stock), chicken, cornflour (cornstarch), grated onion, ginger, coriander leaf, coconut and chilli pepper. Add enough beaten egg to bind the mixture together. It should not be too wet. Take 1 tbsp mixture and shape around a wooden kebab stick. Repeat with remaining mixture to make 16 kebabs in total.

Brush the kebabs with the vegetable oil. Cook on a hot griddle, barbeque, or under a hot grill for ten minutes, turning frequently to brown on all sides. Serve with Tomato Raita.

Nutritional values per servingCarbohydrate, total (g) 12.25
Energy (Kcal) 419.41
Protein (g) 31.46
Fats, total (g) 26.39
Energy (Kj) 1752.36