Posts
Contestant Name: Nwoye Chinyere Blessing
Melon Soup Recipe
Ingredients: 1/2 Cup ground melon, 3 tablespoon palm oil, 1 sachet of Knorr soup, 2 cups of water, 1 Knorr cube, onion (thickly sliced), spinach (moderately sliced).
Steps: In a dutch oven (pot), par boil the lamb chops, with Knorr cube, onion and salt to taste.
In a small bowl, combine the ground melon and onion, then mix to form a batter.
Mold into small balls and put them into the par boiled meat.
Allow to simmer for 10 minutes, add the crayfish, Knorr soup sachet, palm oil and cook till the melon balls are cooked.
Add the sliced spinach and stir, check salt to taste and serve.
Lamb Steak Recipe
Ingredients: Finely cut lamb/beef, Ground crayfish, thyme, mixed herbs, salt to taste.
Steps: In a small bowl, combine the mixed herbs, salt, Knorr cube, ground crayfish and thyme.
Pour over the meat, coat well and seal in a zip lock bag or set aside in a sauce plate to allow the meat absorb the spices.
Next, heat the oil in a medium size sauce pan over moderate heat for 1 minute.
Gradually add the meat, one at a time, and allow to brown on both sides.
Drain on a paper towel, allow to cool, and then serve.
Pasta Recipe
Ingredients: Tomato paste /puree, sliced tomatoes, spring onion (well cut); Yellow, Red and Green bell pepper (chopped), Seasoning (Knorr stew sachet, salt, curry), Chocolate cubes, Vegetable oil and water.
Steps:In a dutch oven, cook the pasta till it’s almost cooked.
Drain under a running tap, and set aside in a colander to drain completely.
Heat 3 to 4 table spoon full of vegetable oil in a 12 inch nonstick skillet over moderate heat for 1 minute.
Next, add the tomatoes, spring onions, bell peppers, stir fry for some time, and then add the tomato puree.
Stir till the water in the stew is dried.
Add the seasoning, moderate water, and then the pasta, stir well.
Allow the pasta to be cooked completely, add 2 pieces of chopped chocolate stir well, check taste and serve.
NOTE: SERVE BOTH DISHES ON SAME PLATE AND TOP WITH LAMB STEAK.
Beef Spring Roll with Couscous and Beef, Mushroom Brochette with Couscous (KTQ Episode 5)
Contestant Name: Surdiham Lalu
Name of Dish: Beef Spring Roll with Couscous (Starter) and Beef and Mushroom Brochette with Couscous.
Ingredients for Beef Spring Roll with Couscous: Minced beef (120g), white mushroom (100g), young banana, couscous(100g), baby carrot (100g), pine nut (80g), chinese cabbage (150g), onion (80g), red pepper (100g), knorr (80g), soya sauce (80g), white flour (150g) and egg.
Steps to Prepare:Slice mushroom, onion, young banana, baby carrot to strips, put couscous in hot water then sauté all ingredients.
Add minced beef, couscous, pine nut, soy sauce and Knorr.
Make spring roll dough from flour, egg and bit of water and spread to pan to become the spring roll dough.
Fill the spring roll dough with vegetables and minced beef then fry till it's crispy and serve with couscous.
Ingredients for Beef and Mushroom Brochette with Couscous: Minced beef (120g), white mushroom (100g), young banana (100g), couscous (100g), onion(80g), baby carrot (100g), knorr (80g), pine nut (80g), skewer stick (4pcs), green pepper (100g), onion (100g) and chutney (80g).
Steps to Prepare:
Chop the carrot and onion, add minced beef, pine nut then make into small balls.
Add salt and Knorr.Next, cut green pepper and onion into cube, then sauté meat ball in a pan, then put in skewer with green pepper and onion.
Put couscous in hot water then mix with chutney served beef and mushroom brochette with couscous and serve.
Crispy Banana & Mushroom With Peri-Peri Sauce & Meatballs Recipe
Contestant Name: Mamman Saratu
Name of Dish: Crispy banana and mushroom with Peri Peri Sauce (Starter) and Meatballs served on Yorkshire pudding with winter vegetables (Main Course).
Ingredients for Crispy banana and mushroom with Peri Peri Sauce:Small bananas (2, sliced in oval shapes), Button mushrooms (1 cup, cut in halves), ½ cup of spring onions (chopped), ½ cup of flour, ½ cup of milk, Egg (1), 1 tbsp Couscous, 1 cube of Knorr and peri peri sauce.
Steps to Prepare:Mix the flour, egg and milk to make a light batter in a bowl.
Add all the other ingredients and mix thoroughly and make sure the banana and mushroom are well coated with batter.
Deep fry in sunflower oil until golden, then serve with peri peri sauce.
Ingredients For Meatballs served on Yorkshire Pudding with Winter Vegetables.
Meatballs: Mince meat (500g), Pine nuts (a handful, toasted and crushed), Medium onion, (1 chopped)
Ginger (4cm, chopped), 1 tbsp Couscous, Big tomatoes (4), fresh chilli (1), 4 tbsp Sunflower oil, 1tbsp thyme, 2 cubes of Knorr.
Steps to Prepare:Mixed the meat, pine nuts, half of the onion, ginger, couscous, one cube of Knorr.
Make sure all ingredients are combined well. Make about 8 balls out of the meat mixture and set aside.
Blend the tomatoes, remaining onion, and chilli into a smooth paste.
In a medium sauce pan, heat the oil for about 2 minutes.
Add the blended tomato and thyme and season to taste with Knorr.Heat for about 10 minutes on a high heat. Lower the heat and gently place each meat ball in the sauce pan and simmer until the meat balls are cooked through.
Yorkshire pudding:Milk (1 cup), Plain flour (1 cup), Eggs (1 cup), 2 tbsp of oil, Salt to taste.
Steps to Prepare:Preheat the oven.
In a bowl mix the egg and the milk and add a pinch of salt.
Sieve the flour into the egg and milk mixture and mix thoroughly ensuring that the mixture is lumps free.
Heat the oil in a baking tray in the over until piping hot.
Pour the batter in the hot baking tray and return to the oven and bake for 15 mins.
Winter Vegetables:
Broccoli (200g, cut into florets), Medium carrots (2, washed and diced), 2 tbsp of oi.l
Steps to Prepare:Mix the vegetables together with one cube of Knorr.
Fry in a shallow frying pan for 5 minutes.
To Serve:Cut large triangles out of the Yorkshire pudding sheet.
Place one meat balls on each triangle with some vegetables and food is ready!
Carrot, Banana Soup & Couscous With Minced Meat & Tomatoe Sauce Recipe
Contestant Name: Ishie Damilola
Name of Dish: Carrot and Banana Soup and Couscous and minced meat wrapped in cabbage and tomato sauce.
Carrot and Banana Soup Ingredients: Baby carrots (blended), unripe bananas (2,chopped), 1 tsbp grated ginger, Milk (2 cups) 2 tbsp flour, 1 bouillon cube of Knorr chicken, ½ tbsp curry, ½ onion (chopped), ¼ cup of butter/margarine, Salt to taste, Black/ Red Pepper to taste.
Steps to Prepare: Heat the milk along with the butter, add the flour to thicken.
Bring almost to the boil.
Add the blended carrots along with all the other ingredients.
Bring to the boil and adjust to your taste.
Couscous and Minced Meat Wrapped in Cabbage and Tomato Sauce Ingredients: Couscous, ½ green pepper, ½ red pepper, 1 medium sized onion, Mushrooms (chopped) Minced meat, Pine nuts (toasted), ½ tbsp curry, ¼ tbsp thyme, 1 bouillion cube Knorr chicken, Salt to taste, Dried parsley, 1 head broad leaf cabbage, Tomatoes (blended), Oil.
Steps to Prepare:
Season the minced meat with the Knorr, salt, parsley, curry (¼ tbsp), thyme (a pinch) and add the chopped mushrooms.
Mix thoroughly.
In a pot, add some oil.
Heat up and add the chopped onions, slightly brown and add the peppers and some of the spices and salt.Remove from pan; add some water to the pot along with some oil (if needed) and salt.
Next, add the couscous and cook stirring constantly until tender.
When tender, add the onions and pepper mixture along with the toasted pine nuts.
Next, clean the cabbage leaves, cut out a V in the bottom thicker part of the leaf and place the minced meat and mushroom mixture into it. Wrap and place seam side down in a pot. Continue until all the meat mixture has been used up.
Add the blended tomatoes along with your spices and some oil.
Cover and cook until sauce is cooked.
Serve along with the couscous.
Sweet Potato Beef patty with Couscous Spring veggies Recipe (KTQ Episode 5)
Contestant Name: Allison Patricia
Name of Dish: Sweet Potato Beef patty (Appetizer) and Couscous Spring veggies (Main Course).
Ingredients for Sweet Potato Beef patty:
Sweet potatoes, green bananas, red bell peppers, salad cream, sugar, salt, vegetable oil, mince beef, spring onions, eggs, wheat flour and knorr.
Steps to Prepare:
Slice sweet potatoes width-wise, boil until soft.
Remove from heat.
Frying after this is optional.
Mix, mince meat, an egg, flour, and 1tbs of oil.
Add Knorr and chopped spring onions.
Roll into balls and flatten.
Fry for a few minutes or until it's cooked through.
Blend green bananas, red bell pepper (for flavour + colour), cream, ½ tbsp of salt, ½ tbsp of sugar.Place 1tbsp salsa cream on potato flats and top with beef patty.
Ingredients for Couscous Spring veggies: Couscous, blueband margarine, spring onions, baby carrots, mushrooms, onions, green banana, bell peppers, mince beef and pinenuts.
Steps to Prepare:
Slice baby carrots, bell peppers, and julienne.
Chop mushrooms and onions in a pan with veg. oil and fry onions.
Add 1tsp of couscous (for crunch).
Fry for 10 mins.
Add veggies and pine nuts.
Add a little salt and Knorr to taste.
Next, boil some water in a pot.
Add 2tbsp of blueband margarine.Add couscous.
When couscous softens, add some Knorr.
Just before the couscous is taken off the heat, add chopped spring onions.
Serve with veggies.
Veggie Fritata with Green Plantain Mash Recipe(KTQ Episode 5)
Contestant Name: Atobatele Tolulope
Name of Dish: Veggie Fritata with Green Plantain Mash (Starter) and Bay Couscous with Meat balls in Sauce (Main Course).
Ingredients for Veggie Fritata with Green Plantain Mash: Vegetable oil, eggs (4), red and yellow bell peppers (chopped), carrot (1 chopped), small onion (1 chopped), 1 tbsp of grated ginger, small tomato (1chopped), ¼ tbsp curry powder, mushroom (sliced), scallions (chopped) and salt and knorr.
Steps to Prepare:
Heat a medium-sized frying pan and add a little vegetable oil.
Add the chopped onion and sauté until translucent.
Add the chopped bells peppers and the carrots. Add the curry powder.
Cook for about 5 mins. Add the mushroom and tomato.
Crack the eggs and sprinkle with a pinch of salt and Knorr seasoning to taste.
Add the eggs to veggies and finish cooking the oven.
When done, sprinkle some chopped scallion over the fritata.
Ingredients for Green Plantain Mash: Small green plantain (3), medium irish potato (1) and ½ tbsp of chopped garlic.
Steps to Prepare:
Boil the plantain and potato till soft.
Season with salt and pepper.
When cooked, mash it, add ½ tbsp of chopped garlic and a small cube of butter.
Ingredients for Couscous with Meat Balls in Sauce: Uncooked couscous (1cup), milk (1cup), ½ cup of water, 1 tbsp of butter, ½ tbsp of grated ginger and Knorr.
Steps to prepare:Heat a medium pot and add the milk and water to it, and let it warm up.
Add the ginger.
Add couscous.
Keep an eye on it as it cooks rather fast. Once the water has evaporated, it should be cooked through.
If not, add very little water and let the couscous absorb it.
Once done, stir in the butter.
Ingredients for Meat balls: 1 pack of minced meat, 1 egg yolk, knorr, salt, pepper, small onion (1 chopped) and vegetable oil.
Steps to Prepare:
Sauté the onion in a pan with the vegetable oil until translucent.
In a bowl, put the meat, egg, pinch of salt, pepper and Knorr.
Also add the sautéed onions.
Mix well and shape into 2-inch balls (not too big so that it can cook through).
Add a little vegetable oil to the pan and fry the meat balls so that the outer part is just slightly browned.
Ingredients for Sauce: Vegetable oil, small tomatoes (2), big tatashe (1), carrot (1), clove of garlic (1), mushroom (chopped), salt and knorr.
Steps to Prepare:
Blend the tomatoes, pepper and carrot.
Put some vegetable oil into a pot and heat through.
Add the pepper blend and crushed garlic and cook for about 10 mins.Adjust the consistency with water if it thickens.
Add salt and Knorr to taste.
Add the meat balls and allow it to absorb some of the liquid of the sauce, about 10 mins.
Take off the heat and sprinkle with some scallions and serve.
Warm Salad and Couscous Recipe ( KTQ Episode 5)
Contestant Name: Bolarinwa Aaron
Ingredients for Warm Salad : Julienned Carrots, Julienned Red , Yellow and Green Bell peppers, Sliced unripe plantain, Toasted pine Nuts, Mushrooms, Yogurt, Salad dressing, Rice Noodles, Salt, Vegetable Oil, Knorr seasoning mix(KSM), Meat Balls (Seasoned with Salt and KSM).
Steps to Prepare:
Blanch rice noodles in boiling salted water for 5 mins, strain and then set aside.
Next, Fry sliced peppers in 2tbs of veg.
oil for 2 mins, set aside.
Fry sliced plantains to crisps and mushrooms. Fry meatballs in vegetable oil.
Season rice noodles with KSM and mix with fried vegetables and yogurt dressing.
Plate mixture, then garnish with mushrooms, fried bananas, meatballs and toasted pine nuts.
Ingredients for Couscous Meal : Julienned carrots, julienned red , yellow and green bell peppers, couscous, Knorr seasoning Mix(KSM),Minced beef (seasoned with KSM, Salt) flattened into a plate, white wine, chutney, Salt, flour ,water and vegetable Oil.
Steps to Prepare:Boil couscous in water for 10 mins and season with salt and KSM.
Leave to cool.
Fry minced meat pate in vegetable oil for 3 mins on each side.
Stir fry vegetables for 2 mins and season with salt and KSM.
Place pan on medium low heat, pour in 5tbsp white wine, 2tbsp chutney, salt, flour and water mixture (equal parts) and cook for 2mins, till you get a thick consistency.
Start by placing beef in a mold, then pour in couscous, then vegetables, remove mold carefully and drizzle with white wine chutney sauce and serve.
Meatballs and Stir-fry vegetables with Mushroom Sauce Recipe (KTQ Episode 5)
Contestant Name: Mogekwu Ifeyinwa
Name of Dish: Meatballs and Stir-fry vegetables (Starter) and Couscous With Mushroom Sauce And Steamed Baby Carrot (Main Course).
Ingredients for Meatballs and Stir-fry vegetables: Mincemeat, Green bananas, Mushroom, Green bell, peppers, Onions, Pine nuts, Red bell pepper, egg (1), Flour, Blue band margarine.
Steps to Prepare:
Get a pan and put on the fire.
Toast the pine nuts till its brown but not burnt.
Blend some of the pine nuts and set aside.
Next, put some mincemeat in a bowl, chop some onions, green pepper, red pepper and add to the bowl of mince meat.
Break an egg and add to the mixture.
Also add some of the blended pine nuts, flour, Knorr cubes and dried parsley to the mince meat and combine.
Roll the mixture into small balls of meat and fry on low to medium heat.
Set aside when done.
Julienne some green and red bell peppers, onions and slice the bananas.
Put some margarine and a little vegetable oil in a pan.
Sauté the vegetables and bananas till softened but not too soft.
Season with Knorr chicken and dried herbs.
To serve, put some sautéd vegetable in the middle of a plate and place the meatballs on top.
Ingredients for Couscous With Mushroom Sauce And Steamed Baby Carrots: Couscous, Baby carrots, Tomatoes, Scotch bonnet pepper, Vegetable oil, Knorr cubes, Salt, Dried parsley.
Steps to Prepare:Boil some water; add some margarine and some salt.
Add the couscous and turn off the heat.
Clean and slice the mushroom, chops some onions, tomatoes and scotch bonnet pepper.
Put a pan on the fire and add some oil, sauté the mushroom and onions together, add the pepper and tomatoes.
Season with Knorr cubes.
Add some chicken stock or water.
Add some of the roasted pine nuts.
Add a little flour mixed with water to thicken the sauce.
Wash the baby carrots and put in a pot with some water and salt.
Steam the carrot for some few mins and drain. Add some margarine to the carrots and heat.
Serve the cooked couscous with some mushroom sauce and baby carrots.
Garnish with Sliced spring onions.
Plantain Porridge, Couscous & Minced Meat Recipe(KTQ Episode 5)
Contestant Name: Nwoye Chinyere Blessing
Name of Dish: Plantain Porridge (Starter) and Couscous & Minced Meat (Main Dish).
Ingredients for Plantain Porridge: Unripe Plantain (diced), basil (sliced), palm-oil, ground crayfish, red pepper (ground), Knorr cube and salt to taste (seasoning).
Steps To Prepare:
Under a running tap, wash the diced plantain and the basil & set aside.
In a clean pot,cook the plantain and allow to boil for 15 mins.
Next, add the palm oil, the ground crayfish and pepper.
Allow to simmer till the plantain is almost cooked.
Add the seasoning and salt to taste and cover till the plantain is properly cooked.
Add the sliced basil, and stir completely. Bring down from heat, and your porridge is ready to be served.
Ingredients for Couscous & Minced Meat: Couscous [1cup], Mushroom, baby carrots(diced), pine-nuts, minced meat, vegetable oil (for sautéing), green bell pepper, onions (chopped)[1 big size], red bell pepper(1pc), Knorr stew(1 sachet), water (1cup), salt to taste.
Steps To Prepare:
Wash the couscous and puree together with the pine nuts, & 1cup of water in a blender.
Wash and slice all the vegetables and set aside.
In a sauté pan, add the onions.
Stir till its tender.
Add the tomatoes, mushroom, the minced meat, bell peppers.
Stir till the vegetables are tender.
Add the seasoning (the quantity depends on the taste of the meal).
Add the content of the blender, stir well & allow the couscous to be properly cooked. Sprinkle the baby carrots and stir completely. Check the salt and serve.
NOTE:The plantain porridge will serve as your starter. You can garnish with sliced tomatoes & green pepper.
Recipe from Knorr Taste Quest Episode 7 ( Team 2).
Members: Saratu Mamman, Damilola Ishie, Gregory Edowie, Lalu Surdiham and Tolulope Atobatele.
Name of Dish: Stir Fried Mussels in a Sea of Parsley Sauce (Starter), Pan fried chicken, fried Potato & Beets with Artichoke & Aubergine puree & Vegetable stir fry (Entrée) and Crème Brule (Dessert).
Ingredients For Stir Fried Mussels in a Sea of Parsley Sauce
2 tbsp corn flour, Garlic (8 cloves, chopped), ½ medium onion (chopped), juice from half a lemon, 1kg Mussels, 2 tbsp Mushrooms (chopped), 1 teaspoon dried parsley, 1 teaspoon mixed herbs, 1 tbsp vegetable oil, 4cm garlic (chopped), 2 Knorr Cubes.
Steps
In a large sauce pan, bring water to boil add some salt, half of the chopped garlic, parsley, 1 Knorr cubes, lemon juice and add the mussels and cover.
Simmer for 15 minutes; check that all the mussels’ shells have opened up.
Drain the mussels from the stock and keep aside.
Remove the mussels from the shell and chop. Keep the shells.
In a small frying pan heat the oil, fry the onions, mushrooms, garlic, ginger and the mussels.
Add some mixed herbs, 1 Knorr for about 5 minute.
Stuff 12 shells with the stir fried mussels.
In a medium sauce pan heat the Mussel’s stock, check for salt.
Reduce the heat.
Mix the corn flour with water to make a smooth paste.
Add the corn flour paste to the stock to thicken.
To serve, pour two serving spoons of sauce in a bowl and then place 3 stuffed shells on the sauce.
Pan Fried Chicken, Fried Potato & Beets with an Artichoke & Aubergine Puree & a Vegetable Stir Fry
Chicken Ingredients:2 whole chickens (divided into 4 parts), Knorr chicken (1), 1tbsp dried rosemary, Salt Steps Rub the chicken parts with the Knorr chicken, salt and rosemary.
Steps:
Leave to marinate for at least an hour.
Pan fry to brown in high heat.
Once browned properly, reduce heat and let it cook through or continue the cooking in the oven @160C.
Fried Potatoes and Beets Potatoes, Beets, Salt & Oil.
Steps: Slice the potatoes and beets to equal sized rounds.
Salt and fry until tender and slightly crisp.
Artichoke & Aubergine Puree Ingredients: Aubergines (2 medium size), Artichoke (1 medium size), half small onion (chopped), 1 lemon 2 tsp of sugar, 1 tsp of cumin, Salt, 1 tsp of black pepper, Knorr.
Steps:
Peel the artichoke and dice into cubes.
Cut the aubergines lengthwise and scoop out the insides.
Keep the skin intact.
In a bowl, add water and the juice of the lemon. Put the aubergine flesh in the water to stop it from browning.
In a small saucepan, boil the insides of the aubergine and the artichoke with some salt, onion and vegetable oil till tender.
Once soft, transfer to a blender and puree it.
Then transfer the puree to a pan and cook it on medium heat.
Add sugar, black pepper, Knorr and cumin. If it's too thick, add some water and a tbsp of vegetable oil.
Stir fry:2 large mushrooms (sliced), 5 small radishes,( sliced), 1 red bell pepper (sliced), Vegetable oil, Dried rosemary leaves, Cumin, Black pepper, Salt and Knorr.
Steps
Heat a frying pan and add 3tbsp of vegetable oil.
Add the bell pepper and radishes and let it cook for about 3 minutes.
Then add the mushrooms, a pinch of rosemary, 1 tsp of cumin, 1tsp of black pepper, Knorr and salt to taste.
Let it cook through and take it off the heat.
Creme Brule with Radish Compote: Egg yolks (3), 250 ml Fresh cream, 100 gram white sugar, 10 gram Knorr cube, 80 gram red radish 30 gram pecan nuts.
Steps In Making Crème Brule: Boil the cream slowly and let it cool.
Add egg yolks and sugar till nice and foamy Add milk to sugar and strain
Put it in a ramekin.
Radish Compote: Boil water with sugar
Add radish to make compote, leave it till water reduces
Sprinkle pecan nut on top Crème Brule and serve.
Recipe from Knorr Taste Quest Episode 7 Contestants ( Team 1).
Team 1 Members: Patricia Allison, Ifeyinwa Mogekwu, Aaron Bolarinwa, Chinyere Nwoye and Chidi Afamefuna
Name of Dish: Warm And Cold Salad (Oven roasted Stuffed mushroom + radish salad) (Appetizer), Pan-Seared Poussin and Pecan Grilled Corn (Entrée) and Nutty Custard + Sweet 'n' Savoury Crepes (Dessert).
Ingredients for Warm and Cold Salad(Oven Roasted Stuffed Mushroom + Radish Salad):
Mushroom, Pecans, Onions, Radish, Broccoli, Cauliflower , Spring onions, Mussels (200g, blanched in salted white wine for 5mins), Chopped Napa Cabbage (100g), Red Bell Pepper (50g, Chopped), Green Bell pepper (50g, Chopped), Yellow Bell pepper (50g, Chopped), 50g Sliced Radish (50g, Chopped), 3 tbsp Knorr Yogurt dressing, 2tbsp Knorr Italian dressing, ¼ tbsp Salt.
Steps:
Stuffed mushroom: Clean the mushroom; sprinkle some vegetable oil on it.
Season with Knorr cubes and black pepper.
Chop up the vegetables and sauté in a pan for about 2 minutes.
Season with black pepper and knorr cubes.
Chop the pecans into tiny bits and toast in a pan.
Stuff the mushroom with the sautéed veggies and pecans and put on into the pre heated oven for about 5 minutes or till the mushroom is done.
Place atop salad.
Radish Salad: Remove Blanched mussels from shell, and let cool, mix all chopped vegetables in a colander to strain excess water, pour into a salad bowl and toss carefully.
In a Bowl mix the Knorr Yogurt and Italian Salad dressing with salt and drizzle over salad.
Plate salad on a dish top with de-shelled Mussels, drizzle with more dressing.
Entree- Pan-seared Poussin and Pecan Grilled Corn Ingredients: Poussin (2), Knorr, Garlic, Onions, Rosemary, Bell peppers, Cauliflower, Egg plant, Soft corn cub , Pecans (ground to paste), Vegetable Oil, Salt, black +white pepper, Parsley.
Steps to Prepare Poussin: Quarter the poussin and season with Knorr, black +white pepper, rosemary, parsley, garlic and ginger.
Massage into the poussin.
Heat up pan and add a little veg oil, pan sear skin-side down first.
Flip and cook rib side as well.
Do not overcook as the meat is tender.
Enjoy with roast bell pepper sauce and pecan grilled corn.
Corn: Brush the corn with a mixture of vegetable oil, Knorr, mixed herb and parsley. Grill in the oven or fry the corn in whole (on cub).
Shave the cob into a bowl and add pecan paste and salt for taste.
Serve warm along with chicken.
Sauce: Heat oil in a pan until it begins to smoke lightly.
Place quartered peppers and egg plant and scald.
Crush and add some garlic to the pan. You may add cauliflower + artichoke to pan if desired. When Veggies have achieved a "grilled look", remove to blender and puree.
Place back into a pan, season with Knorr and herbs.
Serve over poussin.
Ingredients for Dessert- Nutty Custard + Sween 'n' Savory Crepes:
Egg yolks, Sugar, Flavouring (rum and vanilla), Milk, Pecans, Margarine, Knorr, Flour, Ginger Beet root (50g, Boiled in water for 10mins), Sugar (1 cup), Water (1 cup).
Steps to prepare Custard: Put some milk in a pot and set on medium heat.
Add the flavorings Bring the milk to a simmer.
Make sure it doesn't boil.
Combine the egg yolks and sugar together and whisk well till it doubles in volume and becomes pale in color.
Pour some of the hot milk into the yolk mixture and stir.
Put the yolk mixture back into the pan (on medium heat) containing the milk and keep whisking.
Do not stop whisking at this point.
Keep stirring till you get the desired thickness.
Serve warm or cold.
Topping (nutty syrup): Melt about 2tbsp of blueband margarine in a pan, add ½ cup sugar and stir.
Add 1tbsp vanilla essence and 2tbsp Rum flavoring.
Add a little water and keep stirring until syrup texture is achieved.
On a dry pan, toast pecans.
Crush and add to syrup.
Top on custard.
Crepe: In a bowl, mix 2 cups flour + 1 medium egg.
Add 1tbsp baking powder.
Add water to mixture and stir.
Add two Knorr cubes and grate in 1tbsp ginger. Heat a lightly oiled pan and fry.
Top with beetroot puree.
Enjoy with nutty custard.
Beet Root Puree: Peel boiled beet root and cut into ½ inch cubes.
In a small Sauce pan, make syrup by mixing equal portions of water and sugar into a solution.
And boil over medium high heat for 5mins till sugar is totally dissolved.
In a food processor, Blitz chopped beetroots and simple syrup till smooth.
Then pour into a crucible.
Chocolate Lamb & Melon Fettuccine Recipe (KTQ Episode 8)
Contestant Name: Allison Patricia
Ingredients for Chocolate Lamb:
Lamb, Dark Chocolate, Bell peppers, Onions, Garlic, Mint leaves, Basil, Red wine, Black pepper, Ginger, Knorr, Vegetable oil/Canola and Spring onions.
Steps:
Place dark chocolate in a glass bowl, place in a pot of water (low enough so water doesn't get into the bowl) and turn on the heat to melt chocolate.
Whisk every now and then as it melts.
Chop lamb into cubes.
In a pan, heat up some vegetable oil and add chopped onions.
When pan starts to smoke a little, add red bell peppers and scald.
Transfer to blender and puree.
In the left over oil, fry fat cut from lamb to extract flavor.
Remove from pan after 5 minutes.
Add chopped onions and pureed red bell pepper. After 10 minutes, add chopped lamb and reduce the heat.
Add chopped garlic.
When lamb color turns from pink, add 1/2 cup red wine and reduce.
Grate in 1tbs of ginger.
Add Knorr and black pepper to taste.
Stir and add chopped bell peppers, spring onions,and chopped basil.
After 5 minutes, slowly stir in dark chocolate.
Sprinkle some mint leaves and chopped spring onions, stir and remove from heat.
Melon Fettuccine Ingredients: Fettuccine, Melon seeds, Knorr, Mint leaves and Blueband Margarine.
Steps:Bring a pot of water to boil.
Add 3tbs of blueband margarine and then add the fettuccine.
Add a pinch of salt.
Blend melons seed and put in a separate pan. Toast until brown.
Add Knorr, salt, and mint leaves to toasted melon seeds and put aside. Check to see that the Fettuccine is andante and then strain.
Add 2tbs of blueband margarine to the fettuccine and toss.Place fettuccine in the pan containing toasted melon seeds and toss once more until it is coated by mixture.
Serve with Chocolate Lamb and enjoy!
Fettuccine With Ratatouille Served with Grilled Lamb Chops Recipe (KTQ Episode 8)
Contestant Name: Atobatele Tolulope
Ingredients for Lamb chops: 6 lamb chops, 2 tsp of dried rosemary leaves, 2 tsps of cumin powder, 1 tsp of black pepper, 2 sachets of Knorr seasoning stew mix, 1 large onion(cut in half), 4 cloves of garlic, 1 tbsp of vegetable oil.
Steps: Switch on the oven grill, Clean the chops and put them in a bowl.
Add the herbs and spices; massage it thoroughly on the lamb and leave aside to rest for about 15 minutes.
Heat a pan, when hot, add the chops and sear it on both sides.
Into the pan, add the onion and garlic and drizzle the oil on them.
Put the pan into the oven, under the grill to give the chops a nice brown color and both sides.
Ratatouille Ingredients: 1 medium sized onion(chopped), 1 orange and yellow bell pepper(chopped), 1 sweet pepper (chopped),1 medium sized carrot(chopped), Scallions(chopped), 1 clove of garlic(chopped), 1 tsp of chopped ginger root,Knorr seasoning stew mix, 2 tsps of cumin powder, 2 tbsp of vegetable oil, Melon (egusi) seeds, 1 tsp of vanilla essence, Salt to taste.
Steps: In a dry pan, add the melon seeds and toast them.
When they start to brown slightly, add the vanilla and salt.
In another pan, add the vegetable oil and let it heat up.
Add the onion.
Then the garlic and ginger.
Be careful not to burn them as the garlic cooks very fast.
Add the chopped carrots and then the peppers. Add the seasoning mix and cumin.
Adjust seasoning to your taste.
Add the scallions.
Take off the heat and stir in half of the toasted melon seeds.
Add the remaining when you plate the dish to retain some of the crunchiness of the melon seeds.
Remoulade Ingredients: 3 egg yolks, 2 tsps of black pepper,2 tsps of white vinegar, 1 tsp of grated onion, ½ cup of veg oil,Salt, 2 tbsp of melted dark chocolate.
Steps: Whisk the yolks until its light yellow in color.
Add the vinegar, salt and pepper and whisk again.
Transfer the mixture to a blender.
Blend on high speed.
Then reduce the speed and slowly drizzle the vegetable oil in until it starts to emulsify (thicken).
Stir in the grated onion and chocolate and keep cool.
Fettuccine Ingredients: Fettuccine pasta, Water, Salt, Bay leaf and Vegetable oil.
Steps: Bring a half pot of water to boil.
Add the salt according to your taste.
Add 4 bay leaves and drizzle in the vegetable oil.
Then add the Fettuccine pasta and cook for about 12 - 15 minutes or till its aldante (Which means the pasta is cooked but it's not too soft or hard).
Drain the pasta and reserve some of the water it was cooking in.
To serve, mix the pasta with the ratatouille and sprinkle the remaining toasted melon seeds.
Pan Seared Lamb with Fettuccine Pasta &Tomato Sauce Recipe( KTQ Episode 8)
Contestant Name: Mogekwu Ifeyinwa
Name of Dish: Pan seared rack of lamb with fettuccine pasta and Tomato based sauce with ground toasted melon seeds and unsweetened chocolate
Ingredients: Lamb, Melon seed, Spring onions, Sweet red bell peppers, Fettuccine pasta, Unsweetened chocolate Onions, Tomato, Scotch bonnet, Green bell pepper, Knorr cubes, Garlic, Salt Vegetable oil, Dried herbs
Marinade Ingredients: Garlic, Ginger, Soy sauce, Spring onions, Onions, Knorr cubes, Vegetable oil
Steps to marinade the lamb:
Put all the ingredients for the marinade in a blender and puree to a paste.
Coat the lamb pieces with the paste and set aside for about 10mins.
Set a pan on medium heat and wait till it’s hot, put in 2 tablespoon of vegetable oil.
Put in the lamb pieces (it should make a sizzling sound if the pan is hot enough).
Be careful not to crowd the pan with the lamb pieces to avoid it steaming.
Cook for a few minutes on each side and place in a warm oven to rest.
Steps to boiling the pasta: Put a pot of water on medium -high heat and bring to the boil. Add in some vegetable oil and salt.
Add the fettuccine pasta and boil till it’s cooked.
Bear in mind that due to its thickness, this pasta needs more time to cook than regular pasta.
Drain out water when done and set aside.
Steps to make Tomato sauce Chop finely the red and green bell peppers, onions, garlic, tomatoes, scotch bonnet pepper.
In a pot, add some veg oil. When hot, add the onions and garlic and allow to cook for about 3 mins, add the remaining chopped vegetables and allow to cook for about 8mins.
In the mean time, toast the melon seeds in a dry pan and blend well till no seeds are visible.
Add some of the ground melon seeds to the tomatoes sauce already cooking.
Season with knorr cubes and some dried herbs. Taste and adjust seasonings if need be.
Add in some grated unsweetened chocolate and stir till well combined.
To serve: Put some of the pasta in a plate, add the sauce on top and place the lamb on top of the sauce.
Garnish with finely chopped spring onions and sprinkle some grated chocolate as well.
Food is ready!
Melon Soup Recipe
Ingredients: 1/2 Cup ground melon, 3 tablespoon palm oil, 1 sachet of Knorr soup, 2 cups of water, 1 Knorr cube, onion (thickly sliced), spinach (moderately sliced).
Steps: In a dutch oven (pot), par boil the lamb chops, with Knorr cube, onion and salt to taste.
In a small bowl, combine the ground melon and onion, then mix to form a batter.
Mold into small balls and put them into the par boiled meat.
Allow to simmer for 10 minutes, add the crayfish, Knorr soup sachet, palm oil and cook till the melon balls are cooked.
Add the sliced spinach and stir, check salt to taste and serve.
Lamb Steak Recipe
Ingredients: Finely cut lamb/beef, Ground crayfish, thyme, mixed herbs, salt to taste.
Steps: In a small bowl, combine the mixed herbs, salt, Knorr cube, ground crayfish and thyme.
Pour over the meat, coat well and seal in a zip lock bag or set aside in a sauce plate to allow the meat absorb the spices.
Next, heat the oil in a medium size sauce pan over moderate heat for 1 minute.
Gradually add the meat, one at a time, and allow to brown on both sides.
Drain on a paper towel, allow to cool, and then serve.
Pasta Recipe
Ingredients: Tomato paste /puree, sliced tomatoes, spring onion (well cut); Yellow, Red and Green bell pepper (chopped), Seasoning (Knorr stew sachet, salt, curry), Chocolate cubes, Vegetable oil and water.
Steps:In a dutch oven, cook the pasta till it’s almost cooked.
Drain under a running tap, and set aside in a colander to drain completely.
Heat 3 to 4 table spoon full of vegetable oil in a 12 inch nonstick skillet over moderate heat for 1 minute.
Next, add the tomatoes, spring onions, bell peppers, stir fry for some time, and then add the tomato puree.
Stir till the water in the stew is dried.
Add the seasoning, moderate water, and then the pasta, stir well.
Allow the pasta to be cooked completely, add 2 pieces of chopped chocolate stir well, check taste and serve.
NOTE: SERVE BOTH DISHES ON SAME PLATE AND TOP WITH LAMB STEAK.
Beef Spring Roll with Couscous and Beef, Mushroom Brochette with Couscous (KTQ Episode 5)
Contestant Name: Surdiham Lalu
Name of Dish: Beef Spring Roll with Couscous (Starter) and Beef and Mushroom Brochette with Couscous.
Ingredients for Beef Spring Roll with Couscous: Minced beef (120g), white mushroom (100g), young banana, couscous(100g), baby carrot (100g), pine nut (80g), chinese cabbage (150g), onion (80g), red pepper (100g), knorr (80g), soya sauce (80g), white flour (150g) and egg.
Steps to Prepare:Slice mushroom, onion, young banana, baby carrot to strips, put couscous in hot water then sauté all ingredients.
Add minced beef, couscous, pine nut, soy sauce and Knorr.
Make spring roll dough from flour, egg and bit of water and spread to pan to become the spring roll dough.
Fill the spring roll dough with vegetables and minced beef then fry till it's crispy and serve with couscous.
Ingredients for Beef and Mushroom Brochette with Couscous: Minced beef (120g), white mushroom (100g), young banana (100g), couscous (100g), onion(80g), baby carrot (100g), knorr (80g), pine nut (80g), skewer stick (4pcs), green pepper (100g), onion (100g) and chutney (80g).
Steps to Prepare:
Chop the carrot and onion, add minced beef, pine nut then make into small balls.
Add salt and Knorr.Next, cut green pepper and onion into cube, then sauté meat ball in a pan, then put in skewer with green pepper and onion.
Put couscous in hot water then mix with chutney served beef and mushroom brochette with couscous and serve.
Crispy Banana & Mushroom With Peri-Peri Sauce & Meatballs Recipe
Contestant Name: Mamman Saratu
Name of Dish: Crispy banana and mushroom with Peri Peri Sauce (Starter) and Meatballs served on Yorkshire pudding with winter vegetables (Main Course).
Ingredients for Crispy banana and mushroom with Peri Peri Sauce:Small bananas (2, sliced in oval shapes), Button mushrooms (1 cup, cut in halves), ½ cup of spring onions (chopped), ½ cup of flour, ½ cup of milk, Egg (1), 1 tbsp Couscous, 1 cube of Knorr and peri peri sauce.
Steps to Prepare:Mix the flour, egg and milk to make a light batter in a bowl.
Add all the other ingredients and mix thoroughly and make sure the banana and mushroom are well coated with batter.
Deep fry in sunflower oil until golden, then serve with peri peri sauce.
Ingredients For Meatballs served on Yorkshire Pudding with Winter Vegetables.
Meatballs: Mince meat (500g), Pine nuts (a handful, toasted and crushed), Medium onion, (1 chopped)
Ginger (4cm, chopped), 1 tbsp Couscous, Big tomatoes (4), fresh chilli (1), 4 tbsp Sunflower oil, 1tbsp thyme, 2 cubes of Knorr.
Steps to Prepare:Mixed the meat, pine nuts, half of the onion, ginger, couscous, one cube of Knorr.
Make sure all ingredients are combined well. Make about 8 balls out of the meat mixture and set aside.
Blend the tomatoes, remaining onion, and chilli into a smooth paste.
In a medium sauce pan, heat the oil for about 2 minutes.
Add the blended tomato and thyme and season to taste with Knorr.Heat for about 10 minutes on a high heat. Lower the heat and gently place each meat ball in the sauce pan and simmer until the meat balls are cooked through.
Yorkshire pudding:Milk (1 cup), Plain flour (1 cup), Eggs (1 cup), 2 tbsp of oil, Salt to taste.
Steps to Prepare:Preheat the oven.
In a bowl mix the egg and the milk and add a pinch of salt.
Sieve the flour into the egg and milk mixture and mix thoroughly ensuring that the mixture is lumps free.
Heat the oil in a baking tray in the over until piping hot.
Pour the batter in the hot baking tray and return to the oven and bake for 15 mins.
Winter Vegetables:
Broccoli (200g, cut into florets), Medium carrots (2, washed and diced), 2 tbsp of oi.l
Steps to Prepare:Mix the vegetables together with one cube of Knorr.
Fry in a shallow frying pan for 5 minutes.
To Serve:Cut large triangles out of the Yorkshire pudding sheet.
Place one meat balls on each triangle with some vegetables and food is ready!
Carrot, Banana Soup & Couscous With Minced Meat & Tomatoe Sauce Recipe
Contestant Name: Ishie Damilola
Name of Dish: Carrot and Banana Soup and Couscous and minced meat wrapped in cabbage and tomato sauce.
Carrot and Banana Soup Ingredients: Baby carrots (blended), unripe bananas (2,chopped), 1 tsbp grated ginger, Milk (2 cups) 2 tbsp flour, 1 bouillon cube of Knorr chicken, ½ tbsp curry, ½ onion (chopped), ¼ cup of butter/margarine, Salt to taste, Black/ Red Pepper to taste.
Steps to Prepare: Heat the milk along with the butter, add the flour to thicken.
Bring almost to the boil.
Add the blended carrots along with all the other ingredients.
Bring to the boil and adjust to your taste.
Couscous and Minced Meat Wrapped in Cabbage and Tomato Sauce Ingredients: Couscous, ½ green pepper, ½ red pepper, 1 medium sized onion, Mushrooms (chopped) Minced meat, Pine nuts (toasted), ½ tbsp curry, ¼ tbsp thyme, 1 bouillion cube Knorr chicken, Salt to taste, Dried parsley, 1 head broad leaf cabbage, Tomatoes (blended), Oil.
Steps to Prepare:
Season the minced meat with the Knorr, salt, parsley, curry (¼ tbsp), thyme (a pinch) and add the chopped mushrooms.
Mix thoroughly.
In a pot, add some oil.
Heat up and add the chopped onions, slightly brown and add the peppers and some of the spices and salt.Remove from pan; add some water to the pot along with some oil (if needed) and salt.
Next, add the couscous and cook stirring constantly until tender.
When tender, add the onions and pepper mixture along with the toasted pine nuts.
Next, clean the cabbage leaves, cut out a V in the bottom thicker part of the leaf and place the minced meat and mushroom mixture into it. Wrap and place seam side down in a pot. Continue until all the meat mixture has been used up.
Add the blended tomatoes along with your spices and some oil.
Cover and cook until sauce is cooked.
Serve along with the couscous.
Sweet Potato Beef patty with Couscous Spring veggies Recipe (KTQ Episode 5)
Contestant Name: Allison Patricia
Name of Dish: Sweet Potato Beef patty (Appetizer) and Couscous Spring veggies (Main Course).
Ingredients for Sweet Potato Beef patty:
Sweet potatoes, green bananas, red bell peppers, salad cream, sugar, salt, vegetable oil, mince beef, spring onions, eggs, wheat flour and knorr.
Steps to Prepare:
Slice sweet potatoes width-wise, boil until soft.
Remove from heat.
Frying after this is optional.
Mix, mince meat, an egg, flour, and 1tbs of oil.
Add Knorr and chopped spring onions.
Roll into balls and flatten.
Fry for a few minutes or until it's cooked through.
Blend green bananas, red bell pepper (for flavour + colour), cream, ½ tbsp of salt, ½ tbsp of sugar.Place 1tbsp salsa cream on potato flats and top with beef patty.
Ingredients for Couscous Spring veggies: Couscous, blueband margarine, spring onions, baby carrots, mushrooms, onions, green banana, bell peppers, mince beef and pinenuts.
Steps to Prepare:
Slice baby carrots, bell peppers, and julienne.
Chop mushrooms and onions in a pan with veg. oil and fry onions.
Add 1tsp of couscous (for crunch).
Fry for 10 mins.
Add veggies and pine nuts.
Add a little salt and Knorr to taste.
Next, boil some water in a pot.
Add 2tbsp of blueband margarine.Add couscous.
When couscous softens, add some Knorr.
Just before the couscous is taken off the heat, add chopped spring onions.
Serve with veggies.
Veggie Fritata with Green Plantain Mash Recipe(KTQ Episode 5)
Contestant Name: Atobatele Tolulope
Name of Dish: Veggie Fritata with Green Plantain Mash (Starter) and Bay Couscous with Meat balls in Sauce (Main Course).
Ingredients for Veggie Fritata with Green Plantain Mash: Vegetable oil, eggs (4), red and yellow bell peppers (chopped), carrot (1 chopped), small onion (1 chopped), 1 tbsp of grated ginger, small tomato (1chopped), ¼ tbsp curry powder, mushroom (sliced), scallions (chopped) and salt and knorr.
Steps to Prepare:
Heat a medium-sized frying pan and add a little vegetable oil.
Add the chopped onion and sauté until translucent.
Add the chopped bells peppers and the carrots. Add the curry powder.
Cook for about 5 mins. Add the mushroom and tomato.
Crack the eggs and sprinkle with a pinch of salt and Knorr seasoning to taste.
Add the eggs to veggies and finish cooking the oven.
When done, sprinkle some chopped scallion over the fritata.
Ingredients for Green Plantain Mash: Small green plantain (3), medium irish potato (1) and ½ tbsp of chopped garlic.
Steps to Prepare:
Boil the plantain and potato till soft.
Season with salt and pepper.
When cooked, mash it, add ½ tbsp of chopped garlic and a small cube of butter.
Ingredients for Couscous with Meat Balls in Sauce: Uncooked couscous (1cup), milk (1cup), ½ cup of water, 1 tbsp of butter, ½ tbsp of grated ginger and Knorr.
Steps to prepare:Heat a medium pot and add the milk and water to it, and let it warm up.
Add the ginger.
Add couscous.
Keep an eye on it as it cooks rather fast. Once the water has evaporated, it should be cooked through.
If not, add very little water and let the couscous absorb it.
Once done, stir in the butter.
Ingredients for Meat balls: 1 pack of minced meat, 1 egg yolk, knorr, salt, pepper, small onion (1 chopped) and vegetable oil.
Steps to Prepare:
Sauté the onion in a pan with the vegetable oil until translucent.
In a bowl, put the meat, egg, pinch of salt, pepper and Knorr.
Also add the sautéed onions.
Mix well and shape into 2-inch balls (not too big so that it can cook through).
Add a little vegetable oil to the pan and fry the meat balls so that the outer part is just slightly browned.
Ingredients for Sauce: Vegetable oil, small tomatoes (2), big tatashe (1), carrot (1), clove of garlic (1), mushroom (chopped), salt and knorr.
Steps to Prepare:
Blend the tomatoes, pepper and carrot.
Put some vegetable oil into a pot and heat through.
Add the pepper blend and crushed garlic and cook for about 10 mins.Adjust the consistency with water if it thickens.
Add salt and Knorr to taste.
Add the meat balls and allow it to absorb some of the liquid of the sauce, about 10 mins.
Take off the heat and sprinkle with some scallions and serve.
Warm Salad and Couscous Recipe ( KTQ Episode 5)
Contestant Name: Bolarinwa Aaron
Ingredients for Warm Salad : Julienned Carrots, Julienned Red , Yellow and Green Bell peppers, Sliced unripe plantain, Toasted pine Nuts, Mushrooms, Yogurt, Salad dressing, Rice Noodles, Salt, Vegetable Oil, Knorr seasoning mix(KSM), Meat Balls (Seasoned with Salt and KSM).
Steps to Prepare:
Blanch rice noodles in boiling salted water for 5 mins, strain and then set aside.
Next, Fry sliced peppers in 2tbs of veg.
oil for 2 mins, set aside.
Fry sliced plantains to crisps and mushrooms. Fry meatballs in vegetable oil.
Season rice noodles with KSM and mix with fried vegetables and yogurt dressing.
Plate mixture, then garnish with mushrooms, fried bananas, meatballs and toasted pine nuts.
Ingredients for Couscous Meal : Julienned carrots, julienned red , yellow and green bell peppers, couscous, Knorr seasoning Mix(KSM),Minced beef (seasoned with KSM, Salt) flattened into a plate, white wine, chutney, Salt, flour ,water and vegetable Oil.
Steps to Prepare:Boil couscous in water for 10 mins and season with salt and KSM.
Leave to cool.
Fry minced meat pate in vegetable oil for 3 mins on each side.
Stir fry vegetables for 2 mins and season with salt and KSM.
Place pan on medium low heat, pour in 5tbsp white wine, 2tbsp chutney, salt, flour and water mixture (equal parts) and cook for 2mins, till you get a thick consistency.
Start by placing beef in a mold, then pour in couscous, then vegetables, remove mold carefully and drizzle with white wine chutney sauce and serve.
Meatballs and Stir-fry vegetables with Mushroom Sauce Recipe (KTQ Episode 5)
Contestant Name: Mogekwu Ifeyinwa
Name of Dish: Meatballs and Stir-fry vegetables (Starter) and Couscous With Mushroom Sauce And Steamed Baby Carrot (Main Course).
Ingredients for Meatballs and Stir-fry vegetables: Mincemeat, Green bananas, Mushroom, Green bell, peppers, Onions, Pine nuts, Red bell pepper, egg (1), Flour, Blue band margarine.
Steps to Prepare:
Get a pan and put on the fire.
Toast the pine nuts till its brown but not burnt.
Blend some of the pine nuts and set aside.
Next, put some mincemeat in a bowl, chop some onions, green pepper, red pepper and add to the bowl of mince meat.
Break an egg and add to the mixture.
Also add some of the blended pine nuts, flour, Knorr cubes and dried parsley to the mince meat and combine.
Roll the mixture into small balls of meat and fry on low to medium heat.
Set aside when done.
Julienne some green and red bell peppers, onions and slice the bananas.
Put some margarine and a little vegetable oil in a pan.
Sauté the vegetables and bananas till softened but not too soft.
Season with Knorr chicken and dried herbs.
To serve, put some sautéd vegetable in the middle of a plate and place the meatballs on top.
Ingredients for Couscous With Mushroom Sauce And Steamed Baby Carrots: Couscous, Baby carrots, Tomatoes, Scotch bonnet pepper, Vegetable oil, Knorr cubes, Salt, Dried parsley.
Steps to Prepare:Boil some water; add some margarine and some salt.
Add the couscous and turn off the heat.
Clean and slice the mushroom, chops some onions, tomatoes and scotch bonnet pepper.
Put a pan on the fire and add some oil, sauté the mushroom and onions together, add the pepper and tomatoes.
Season with Knorr cubes.
Add some chicken stock or water.
Add some of the roasted pine nuts.
Add a little flour mixed with water to thicken the sauce.
Wash the baby carrots and put in a pot with some water and salt.
Steam the carrot for some few mins and drain. Add some margarine to the carrots and heat.
Serve the cooked couscous with some mushroom sauce and baby carrots.
Garnish with Sliced spring onions.
Plantain Porridge, Couscous & Minced Meat Recipe(KTQ Episode 5)
Contestant Name: Nwoye Chinyere Blessing
Name of Dish: Plantain Porridge (Starter) and Couscous & Minced Meat (Main Dish).
Ingredients for Plantain Porridge: Unripe Plantain (diced), basil (sliced), palm-oil, ground crayfish, red pepper (ground), Knorr cube and salt to taste (seasoning).
Steps To Prepare:
Under a running tap, wash the diced plantain and the basil & set aside.
In a clean pot,cook the plantain and allow to boil for 15 mins.
Next, add the palm oil, the ground crayfish and pepper.
Allow to simmer till the plantain is almost cooked.
Add the seasoning and salt to taste and cover till the plantain is properly cooked.
Add the sliced basil, and stir completely. Bring down from heat, and your porridge is ready to be served.
Ingredients for Couscous & Minced Meat: Couscous [1cup], Mushroom, baby carrots(diced), pine-nuts, minced meat, vegetable oil (for sautéing), green bell pepper, onions (chopped)[1 big size], red bell pepper(1pc), Knorr stew(1 sachet), water (1cup), salt to taste.
Steps To Prepare:
Wash the couscous and puree together with the pine nuts, & 1cup of water in a blender.
Wash and slice all the vegetables and set aside.
In a sauté pan, add the onions.
Stir till its tender.
Add the tomatoes, mushroom, the minced meat, bell peppers.
Stir till the vegetables are tender.
Add the seasoning (the quantity depends on the taste of the meal).
Add the content of the blender, stir well & allow the couscous to be properly cooked. Sprinkle the baby carrots and stir completely. Check the salt and serve.
NOTE:The plantain porridge will serve as your starter. You can garnish with sliced tomatoes & green pepper.
Recipe from Knorr Taste Quest Episode 7 ( Team 2).
Members: Saratu Mamman, Damilola Ishie, Gregory Edowie, Lalu Surdiham and Tolulope Atobatele.
Name of Dish: Stir Fried Mussels in a Sea of Parsley Sauce (Starter), Pan fried chicken, fried Potato & Beets with Artichoke & Aubergine puree & Vegetable stir fry (Entrée) and Crème Brule (Dessert).
Ingredients For Stir Fried Mussels in a Sea of Parsley Sauce
2 tbsp corn flour, Garlic (8 cloves, chopped), ½ medium onion (chopped), juice from half a lemon, 1kg Mussels, 2 tbsp Mushrooms (chopped), 1 teaspoon dried parsley, 1 teaspoon mixed herbs, 1 tbsp vegetable oil, 4cm garlic (chopped), 2 Knorr Cubes.
Steps
In a large sauce pan, bring water to boil add some salt, half of the chopped garlic, parsley, 1 Knorr cubes, lemon juice and add the mussels and cover.
Simmer for 15 minutes; check that all the mussels’ shells have opened up.
Drain the mussels from the stock and keep aside.
Remove the mussels from the shell and chop. Keep the shells.
In a small frying pan heat the oil, fry the onions, mushrooms, garlic, ginger and the mussels.
Add some mixed herbs, 1 Knorr for about 5 minute.
Stuff 12 shells with the stir fried mussels.
In a medium sauce pan heat the Mussel’s stock, check for salt.
Reduce the heat.
Mix the corn flour with water to make a smooth paste.
Add the corn flour paste to the stock to thicken.
To serve, pour two serving spoons of sauce in a bowl and then place 3 stuffed shells on the sauce.
Pan Fried Chicken, Fried Potato & Beets with an Artichoke & Aubergine Puree & a Vegetable Stir Fry
Chicken Ingredients:2 whole chickens (divided into 4 parts), Knorr chicken (1), 1tbsp dried rosemary, Salt Steps Rub the chicken parts with the Knorr chicken, salt and rosemary.
Steps:
Leave to marinate for at least an hour.
Pan fry to brown in high heat.
Once browned properly, reduce heat and let it cook through or continue the cooking in the oven @160C.
Fried Potatoes and Beets Potatoes, Beets, Salt & Oil.
Steps: Slice the potatoes and beets to equal sized rounds.
Salt and fry until tender and slightly crisp.
Artichoke & Aubergine Puree Ingredients: Aubergines (2 medium size), Artichoke (1 medium size), half small onion (chopped), 1 lemon 2 tsp of sugar, 1 tsp of cumin, Salt, 1 tsp of black pepper, Knorr.
Steps:
Peel the artichoke and dice into cubes.
Cut the aubergines lengthwise and scoop out the insides.
Keep the skin intact.
In a bowl, add water and the juice of the lemon. Put the aubergine flesh in the water to stop it from browning.
In a small saucepan, boil the insides of the aubergine and the artichoke with some salt, onion and vegetable oil till tender.
Once soft, transfer to a blender and puree it.
Then transfer the puree to a pan and cook it on medium heat.
Add sugar, black pepper, Knorr and cumin. If it's too thick, add some water and a tbsp of vegetable oil.
Stir fry:2 large mushrooms (sliced), 5 small radishes,( sliced), 1 red bell pepper (sliced), Vegetable oil, Dried rosemary leaves, Cumin, Black pepper, Salt and Knorr.
Steps
Heat a frying pan and add 3tbsp of vegetable oil.
Add the bell pepper and radishes and let it cook for about 3 minutes.
Then add the mushrooms, a pinch of rosemary, 1 tsp of cumin, 1tsp of black pepper, Knorr and salt to taste.
Let it cook through and take it off the heat.
Creme Brule with Radish Compote: Egg yolks (3), 250 ml Fresh cream, 100 gram white sugar, 10 gram Knorr cube, 80 gram red radish 30 gram pecan nuts.
Steps In Making Crème Brule: Boil the cream slowly and let it cool.
Add egg yolks and sugar till nice and foamy Add milk to sugar and strain
Put it in a ramekin.
Radish Compote: Boil water with sugar
Add radish to make compote, leave it till water reduces
Sprinkle pecan nut on top Crème Brule and serve.
Recipe from Knorr Taste Quest Episode 7 Contestants ( Team 1).
Team 1 Members: Patricia Allison, Ifeyinwa Mogekwu, Aaron Bolarinwa, Chinyere Nwoye and Chidi Afamefuna
Name of Dish: Warm And Cold Salad (Oven roasted Stuffed mushroom + radish salad) (Appetizer), Pan-Seared Poussin and Pecan Grilled Corn (Entrée) and Nutty Custard + Sweet 'n' Savoury Crepes (Dessert).
Ingredients for Warm and Cold Salad(Oven Roasted Stuffed Mushroom + Radish Salad):
Mushroom, Pecans, Onions, Radish, Broccoli, Cauliflower , Spring onions, Mussels (200g, blanched in salted white wine for 5mins), Chopped Napa Cabbage (100g), Red Bell Pepper (50g, Chopped), Green Bell pepper (50g, Chopped), Yellow Bell pepper (50g, Chopped), 50g Sliced Radish (50g, Chopped), 3 tbsp Knorr Yogurt dressing, 2tbsp Knorr Italian dressing, ¼ tbsp Salt.
Steps:
Stuffed mushroom: Clean the mushroom; sprinkle some vegetable oil on it.
Season with Knorr cubes and black pepper.
Chop up the vegetables and sauté in a pan for about 2 minutes.
Season with black pepper and knorr cubes.
Chop the pecans into tiny bits and toast in a pan.
Stuff the mushroom with the sautéed veggies and pecans and put on into the pre heated oven for about 5 minutes or till the mushroom is done.
Place atop salad.
Radish Salad: Remove Blanched mussels from shell, and let cool, mix all chopped vegetables in a colander to strain excess water, pour into a salad bowl and toss carefully.
In a Bowl mix the Knorr Yogurt and Italian Salad dressing with salt and drizzle over salad.
Plate salad on a dish top with de-shelled Mussels, drizzle with more dressing.
Entree- Pan-seared Poussin and Pecan Grilled Corn Ingredients: Poussin (2), Knorr, Garlic, Onions, Rosemary, Bell peppers, Cauliflower, Egg plant, Soft corn cub , Pecans (ground to paste), Vegetable Oil, Salt, black +white pepper, Parsley.
Steps to Prepare Poussin: Quarter the poussin and season with Knorr, black +white pepper, rosemary, parsley, garlic and ginger.
Massage into the poussin.
Heat up pan and add a little veg oil, pan sear skin-side down first.
Flip and cook rib side as well.
Do not overcook as the meat is tender.
Enjoy with roast bell pepper sauce and pecan grilled corn.
Corn: Brush the corn with a mixture of vegetable oil, Knorr, mixed herb and parsley. Grill in the oven or fry the corn in whole (on cub).
Shave the cob into a bowl and add pecan paste and salt for taste.
Serve warm along with chicken.
Sauce: Heat oil in a pan until it begins to smoke lightly.
Place quartered peppers and egg plant and scald.
Crush and add some garlic to the pan. You may add cauliflower + artichoke to pan if desired. When Veggies have achieved a "grilled look", remove to blender and puree.
Place back into a pan, season with Knorr and herbs.
Serve over poussin.
Ingredients for Dessert- Nutty Custard + Sween 'n' Savory Crepes:
Egg yolks, Sugar, Flavouring (rum and vanilla), Milk, Pecans, Margarine, Knorr, Flour, Ginger Beet root (50g, Boiled in water for 10mins), Sugar (1 cup), Water (1 cup).
Steps to prepare Custard: Put some milk in a pot and set on medium heat.
Add the flavorings Bring the milk to a simmer.
Make sure it doesn't boil.
Combine the egg yolks and sugar together and whisk well till it doubles in volume and becomes pale in color.
Pour some of the hot milk into the yolk mixture and stir.
Put the yolk mixture back into the pan (on medium heat) containing the milk and keep whisking.
Do not stop whisking at this point.
Keep stirring till you get the desired thickness.
Serve warm or cold.
Topping (nutty syrup): Melt about 2tbsp of blueband margarine in a pan, add ½ cup sugar and stir.
Add 1tbsp vanilla essence and 2tbsp Rum flavoring.
Add a little water and keep stirring until syrup texture is achieved.
On a dry pan, toast pecans.
Crush and add to syrup.
Top on custard.
Crepe: In a bowl, mix 2 cups flour + 1 medium egg.
Add 1tbsp baking powder.
Add water to mixture and stir.
Add two Knorr cubes and grate in 1tbsp ginger. Heat a lightly oiled pan and fry.
Top with beetroot puree.
Enjoy with nutty custard.
Beet Root Puree: Peel boiled beet root and cut into ½ inch cubes.
In a small Sauce pan, make syrup by mixing equal portions of water and sugar into a solution.
And boil over medium high heat for 5mins till sugar is totally dissolved.
In a food processor, Blitz chopped beetroots and simple syrup till smooth.
Then pour into a crucible.
Chocolate Lamb & Melon Fettuccine Recipe (KTQ Episode 8)
Contestant Name: Allison Patricia
Ingredients for Chocolate Lamb:
Lamb, Dark Chocolate, Bell peppers, Onions, Garlic, Mint leaves, Basil, Red wine, Black pepper, Ginger, Knorr, Vegetable oil/Canola and Spring onions.
Steps:
Place dark chocolate in a glass bowl, place in a pot of water (low enough so water doesn't get into the bowl) and turn on the heat to melt chocolate.
Whisk every now and then as it melts.
Chop lamb into cubes.
In a pan, heat up some vegetable oil and add chopped onions.
When pan starts to smoke a little, add red bell peppers and scald.
Transfer to blender and puree.
In the left over oil, fry fat cut from lamb to extract flavor.
Remove from pan after 5 minutes.
Add chopped onions and pureed red bell pepper. After 10 minutes, add chopped lamb and reduce the heat.
Add chopped garlic.
When lamb color turns from pink, add 1/2 cup red wine and reduce.
Grate in 1tbs of ginger.
Add Knorr and black pepper to taste.
Stir and add chopped bell peppers, spring onions,and chopped basil.
After 5 minutes, slowly stir in dark chocolate.
Sprinkle some mint leaves and chopped spring onions, stir and remove from heat.
Melon Fettuccine Ingredients: Fettuccine, Melon seeds, Knorr, Mint leaves and Blueband Margarine.
Steps:Bring a pot of water to boil.
Add 3tbs of blueband margarine and then add the fettuccine.
Add a pinch of salt.
Blend melons seed and put in a separate pan. Toast until brown.
Add Knorr, salt, and mint leaves to toasted melon seeds and put aside. Check to see that the Fettuccine is andante and then strain.
Add 2tbs of blueband margarine to the fettuccine and toss.Place fettuccine in the pan containing toasted melon seeds and toss once more until it is coated by mixture.
Serve with Chocolate Lamb and enjoy!
Fettuccine With Ratatouille Served with Grilled Lamb Chops Recipe (KTQ Episode 8)
Contestant Name: Atobatele Tolulope
Ingredients for Lamb chops: 6 lamb chops, 2 tsp of dried rosemary leaves, 2 tsps of cumin powder, 1 tsp of black pepper, 2 sachets of Knorr seasoning stew mix, 1 large onion(cut in half), 4 cloves of garlic, 1 tbsp of vegetable oil.
Steps: Switch on the oven grill, Clean the chops and put them in a bowl.
Add the herbs and spices; massage it thoroughly on the lamb and leave aside to rest for about 15 minutes.
Heat a pan, when hot, add the chops and sear it on both sides.
Into the pan, add the onion and garlic and drizzle the oil on them.
Put the pan into the oven, under the grill to give the chops a nice brown color and both sides.
Ratatouille Ingredients: 1 medium sized onion(chopped), 1 orange and yellow bell pepper(chopped), 1 sweet pepper (chopped),1 medium sized carrot(chopped), Scallions(chopped), 1 clove of garlic(chopped), 1 tsp of chopped ginger root,Knorr seasoning stew mix, 2 tsps of cumin powder, 2 tbsp of vegetable oil, Melon (egusi) seeds, 1 tsp of vanilla essence, Salt to taste.
Steps: In a dry pan, add the melon seeds and toast them.
When they start to brown slightly, add the vanilla and salt.
In another pan, add the vegetable oil and let it heat up.
Add the onion.
Then the garlic and ginger.
Be careful not to burn them as the garlic cooks very fast.
Add the chopped carrots and then the peppers. Add the seasoning mix and cumin.
Adjust seasoning to your taste.
Add the scallions.
Take off the heat and stir in half of the toasted melon seeds.
Add the remaining when you plate the dish to retain some of the crunchiness of the melon seeds.
Remoulade Ingredients: 3 egg yolks, 2 tsps of black pepper,2 tsps of white vinegar, 1 tsp of grated onion, ½ cup of veg oil,Salt, 2 tbsp of melted dark chocolate.
Steps: Whisk the yolks until its light yellow in color.
Add the vinegar, salt and pepper and whisk again.
Transfer the mixture to a blender.
Blend on high speed.
Then reduce the speed and slowly drizzle the vegetable oil in until it starts to emulsify (thicken).
Stir in the grated onion and chocolate and keep cool.
Fettuccine Ingredients: Fettuccine pasta, Water, Salt, Bay leaf and Vegetable oil.
Steps: Bring a half pot of water to boil.
Add the salt according to your taste.
Add 4 bay leaves and drizzle in the vegetable oil.
Then add the Fettuccine pasta and cook for about 12 - 15 minutes or till its aldante (Which means the pasta is cooked but it's not too soft or hard).
Drain the pasta and reserve some of the water it was cooking in.
To serve, mix the pasta with the ratatouille and sprinkle the remaining toasted melon seeds.
Pan Seared Lamb with Fettuccine Pasta &Tomato Sauce Recipe( KTQ Episode 8)
Contestant Name: Mogekwu Ifeyinwa
Name of Dish: Pan seared rack of lamb with fettuccine pasta and Tomato based sauce with ground toasted melon seeds and unsweetened chocolate
Ingredients: Lamb, Melon seed, Spring onions, Sweet red bell peppers, Fettuccine pasta, Unsweetened chocolate Onions, Tomato, Scotch bonnet, Green bell pepper, Knorr cubes, Garlic, Salt Vegetable oil, Dried herbs
Marinade Ingredients: Garlic, Ginger, Soy sauce, Spring onions, Onions, Knorr cubes, Vegetable oil
Steps to marinade the lamb:
Put all the ingredients for the marinade in a blender and puree to a paste.
Coat the lamb pieces with the paste and set aside for about 10mins.
Set a pan on medium heat and wait till it’s hot, put in 2 tablespoon of vegetable oil.
Put in the lamb pieces (it should make a sizzling sound if the pan is hot enough).
Be careful not to crowd the pan with the lamb pieces to avoid it steaming.
Cook for a few minutes on each side and place in a warm oven to rest.
Steps to boiling the pasta: Put a pot of water on medium -high heat and bring to the boil. Add in some vegetable oil and salt.
Add the fettuccine pasta and boil till it’s cooked.
Bear in mind that due to its thickness, this pasta needs more time to cook than regular pasta.
Drain out water when done and set aside.
Steps to make Tomato sauce Chop finely the red and green bell peppers, onions, garlic, tomatoes, scotch bonnet pepper.
In a pot, add some veg oil. When hot, add the onions and garlic and allow to cook for about 3 mins, add the remaining chopped vegetables and allow to cook for about 8mins.
In the mean time, toast the melon seeds in a dry pan and blend well till no seeds are visible.
Add some of the ground melon seeds to the tomatoes sauce already cooking.
Season with knorr cubes and some dried herbs. Taste and adjust seasonings if need be.
Add in some grated unsweetened chocolate and stir till well combined.
To serve: Put some of the pasta in a plate, add the sauce on top and place the lamb on top of the sauce.
Garnish with finely chopped spring onions and sprinkle some grated chocolate as well.
Food is ready!
0 comments:
Post a Comment