Keep Warm and Indulge In Some Nestlé Winter Warmer Recipes

Chickpea and lamb casserole with preserved lemon, Corn 
and roasted red pepper soup, Vegetable loaded chicken biryani are some of the Nestlé winter warmer recipes to keep you warm this winter. 

Keep cosy and indulge in some comfort warm food this Winter. As the cold season approaches, Nestlé has put together quick and easy recipes for you to try out at home. From succulent mutton-curry chows to comforting roasted red pepper soup and chicken biryani , you won't even notice the cold outside with these warm, hearty dishes.

CORN AND ROASTED RED PEPPER SOUP

INGREDIENTS

·              Peppers, red, large - 8 units

·              Maggi No oil Salad Dressing, Italian - 50 ml

·              Olive Oil, extra virgin - 50 ml

·              Garlic, crushed - 20 g

·              Onions, medium dice - 200 g

·              Cumin, dried - 3 g

·              Paprika, smoky - 3 g

·              Corn, frozen - 500 g

·              Maggi Chicken Stock - 1000 ml

·              Maggi Chilli Sauce - 30 ml

·              Maggi Lazenby Sauce - 50 ml

·              Pepper, black, fine - 5 g

·              Coriander, fresh, roughly chopped - 5 g

METHOD 

1. Pre-heat the oven to 200 ̊C and spray a large baking sheet with non-stick spray.

2. Deseed the red peppers and quarter them, removing as much of the pith as possible.

3. Brush all sides of the peppers with the Maggi No Oil Salad Dressing and place on the baking sheet.

4. Roast the peppers for 15-18 minutes until they start to char and soften.

5. Meanwhile in a large pot heat the olive oil over a medium high heat.

6. Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften.

7. Add the frozen corn and fry on a high heat for 3-4 minutes. Remove 1⁄4 of the corn and set aside.

8. Add the roasted peppers, stock, chilli sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.

9. Season with pepper to taste.

10. Place the mixture in a blender and blend until smooth.

11. Return to the pot and stir in the reserved corn and coriander.

12. Serve immediately.

 CHICKPEA AND LAMB CASSEROLE WITH PRESERVED LEMON

INGREDIENTS

·              Lamb stewing meat, on the bone - 1400 g

·              Maggi Chilli Sauce - 60 ml

·              Pepper, black, fine - 2 g

·              Salt, fine - 1 g

·              Flour, all-purpose - 60 g

·              Oil, olive, extra virgin - 40 ml

·              Onion, white, diced - 300 g

·              Carrots, peeled, sliced - 400 g

·              Cumin, ground - 4 g

·              Cinnamon, ground - 2 g

·              Beef stock, low-sodium - 3 g

·              Chickpeas, drained, rinsed - 400 g

·              Preserved Lemon, diced - 50 g

·              Green Olives, pitted - 70 g

METHOD 

1. In a large bowl combine the lamb, Maggi Chilli sauce, pepper and salt and stir well.

2. Sprinkle the flour over and stir to combine.

3. In a large pot, heat the olive oil to a high heat.

4. Fry the meat in batches until brown on all sides. Remove from the pot and set aside.

5. Add the onions and carrots to the same pot and fry for 5-7 minutes. Add the cumin and cinnamon and fry until fragrant.

6. Place the meat back in the pot and add in the beef stock. Bring to a simmer and cover. Simmer covered for 40 minutes.

7. Remove the lid and add the chickpeas, preserved lemon and green olives. Allow to simmer uncovered for 15 minutes until the sauce has thickened.

VEGETABLE LOADED CHICKEN BIRYANI

INGREDIENTS

·              Rice, basmati - 750 g

·              Olive Oil, extra virgin - 40 ml

·              Onion, white, diced - 300 g

·              Carrots, fresh, diced - 100 g

·              Bay leaf, dried - 2 units

·              Cardamom pods - 3 units

·              Cinnamon, fine - 8 g

·              Turmeric, fine - 8 g

·              Chicken breasts, skinless, boneless, diced - 1200 g

·              Curry paste, medium - 100 g

·              Maggi Chilli Sauce - 60 ml

·              Chicken stock, low sodium - 2000 ml

·              Peas, frozen - 80 g

·              Corn, frozen - 80 g

·              Green beans, fresh, sliced - 80 g

·              Coriander, fresh, roughly chopped - 10 g

·              Almonds, sliced, toasted - 50 g

METHOD

1. Soak the basmati rice in warm water for 15 minutes, then rinse under cold water until the water runs clear. Set aside.

2. In a large saucepan with a lid heat the olive oil to a medium high heat.

3. Add the onions and carrots and fry for 3-4 minutes until they begin to soften.

4. Add the bay leaf, cardamom pods, cinnamon and turmeric and fry until fragrant.

5. Add the diced chicken, curry paste and Maggi Chilli sauce and stir to coat well. Fry until the curry paste becomes fragrant.

6. Add the rice into the pan and cover with the chicken stock. Bring to a simmer and secure a tight-fitting lid on top. Allow to cook covered over a medium heat for 8-10 minutes.

7. Quickly open the lid and add in the peas, corn and green beans. Stir well and cover immediately. Simmer over a low heat for another 5 minutes.

8. Turn off the heat and leave, covered for another 5 minutes.

9. Top with chopped coriander, toasted almonds and optional sweet onions*.

Chef’s Notes:

To prepare sweet onions simply fry 200 g of sliced onions over a medium heat for 8-10

minutes. Lower the heat and add 30 ml of Maggi Sweet Chili sauce. Fry until the onions

start to brown.

 

RED LENTIL AND COCONUT DAHL

INGREDIENTS 

·              Olive oil, extra virgin - 30 ml

·              Garlic, fresh, peeled, roughly chopped - 20 g

·              Cumin, dried - 12 g

·              Garam Masala - 16 g

·              Red Lentils, cooked, cooled - 800 g

·              Tomatoes, crushed - 300 g

·              Maggi Chilli Sauce - 60 ml

·              Coconut Milk, low fat - 600 g

·              Salt, fine - 2 g

METHOD 

1. In a heavy bottomed pot, heat the olive oil over a medium heat.

2. Add the garlic and fry for 2-3 minutes.

3. Add the cumin and garam masala and fry until fragrant.

4. Add the lentils and fry for 3-4 minutes.

5. Add the crushed tomatoes, chilli sauce and coconut milk and bring to a slow simmer.

6. Simmer uncovered for 15-20 minutes until the mixture is thick and creamy. Season well and serve.

MUTTON CURRY BUNNY CHOW

INGREDIENTS 

For the pickle       

·              Maggi No oil dressing, Greek - 100 ml

·              Vinegar, white, grape - 60 ml

·              Sugar, granulated - 20 g

·              Cabbage, green, finely sliced - 200 g

·              Cabbage, red, finely sliced - 100 g

·              Onions, white, finely sliced - 60 g

·              Carrots, grated - 80 g

For the Bunny Chow         

·              Onions, white, diced - 300 g

·              Garlic, fresh, crushed - 10 g

·              Stewing Mutton, cubed - 1200 g

·              Tomato paste - 15 g

·              Coriander, fresh, chopped - 6 g

·              Turmeric, ground - 5 g

·              Garam Masala - 3 g

·              Cumin, ground - 3 g

·              Coriander, ground - 3 g

·              Maggi Chilli Sauce - 60 ml

·              Maggi BBQ Sauce - 50 ml

·              Beef stock, low sodium - 1500 ml

·              Tomatoes, crushed - 400 g

·              Salt, fine - 3 g

·              Pepper, black, fine - 2 g

·              Peas, frozen - 100 g

·              Whole wheat bread roll - 10 units

METHOD 

1.  For the slaw in a small bowl combine the Maggi no oil dressing, vinegar, sugar, mustard seeds, red and green cabbage, onion and carrot and stir well to coat. Allow to marinate for at least 30 minutes but preferably overnight.

2.  For the curry: Heat oil in a large pot and add the onions and garlic, frying until translucent.

3.  Add the mutton and cook until browned.

4.  Add the tomato paste and spices and lower the heat, frying until aromatic and all the meat is coated in spice.

5.  5. Pour in the beef stock, tinned tomatoes, Maggi Chilli sauce and BBQ sauce into the pot and bring the pot up to a gentle simmer.

6.  Simmer for approx. hours until the mutton is tender.

7.  Season with salt and pepper. Add the peas and heat through.

8.  Hollow out the bread rolls and fill with mutton curry.

9.  Top with the pickle and serve.

SAFFRON RICE PUDDING

INGREDIENTS

·              NESTLÉ IDEAL EVAPORATED MILK 1 can (380 g)

·              NESTLÉ SWEETENED CONDENSED MILK ¾ cup (180 ml)

·              Basmati rice 1 cup (185 g)

·              Water 2 ½ cups (625 ml)

·              warm water 2 Tbsp (30 ml)

·              butter 6 tsp (30 g)

·              cloves 2

·              water 1 cup (250 ml)

·              sultanas ⅔ cup (90 g)

·              flaked almonds 6 tsp (45 g)

·              Pinch of saffron threads 

·              Cinnamon

  

METHOD

1. Place 1 cup (185 g) Basmati rice and 2 ½ cups (625 ml) water in a large saucepan and bring to the boil.

2. Reduce heat and simmer, covered, for 5 minutes. Drain.

3. Mix a generous pinch of saffron threads with 2 Tbsp (30 ml) warm water and leave to soak.

4. Melt 6 tsp (30 g) butter in a heavy-based saucepan; add rice, 2 bruised green cardamom pods, 1 cinnamon stick and 2 cloves and fry for 2-3 minutes.

5. Stir in 1 can (380 g) NESTLÉ IDEAL EVAPORATED MILK, 1 cup (250 ml) water; ¾ cup (180 ml) NESTLÉ SWEETENED CONDENSED MILK, saffron mixture and ⅔ cup (90 g) sultanas.

6. Bring to the boil and simmer gently, covered, until rice is tender and liquid is absorbed.

7. Mixture should, however, still be creamy.

8. Add a little extra water during cooking if rice seems too dry.

9. Remove whole spices and serve pudding hot.

10. To serve: scatter 6 tsp (45 g) flaked almonds over pudding and top with a sprinkling of cinnamon.