One Pot Cooking with Marco Pierre White and Knorr

Last week I was very kindly invited along with around 15 other people including food bloggers and food journalists and Knorr representatives to a 'One Pot Cooking' Masterclass by Marco Pierre White.
Marco showed us how a Knorr stock pot doesn't have to be diluted with water, just use your imagination.....


Depending of course on what you're cooking, you can use fresh carrot, apple, or prune juice either on their own or in a combination with wine or cider.

Knorr stock pots are quite marvelous things!  If you've never tried them before you really should give them a go.  There's no need to faff about making your own stock ever again as they really do taste like 'proper' stock.

In just a couple of minutes you have freshly made stock to use in any recipe requiring stock.


Marco first made Pumpkin Soup which was delicious.


Instead of water he used freshly made carrot juice to dilute the vegetable Knorr stock pots.  He pointed out that shop brought carrot juice isn't the same due to the antioxidants they add which alter the flavour.....So now I need a juicer!

   
After we'd all eaten the soup we went back into the kitchen to watch Marco make a lovely Asparagus Risotto:


The risotto was totally yummy and we all loved his idea of adding the peelings of the asparagus to the pan with the Knorr stock pot as it was brought to heat to add even more flavour.


He then passed it through a sieve to remove the unwanted peelings and then used the stock in the usual manner.  It may not sound too amazing but it really makes a difference to the stock pot adding another depth of flavour.

Marco explained how by adding flavours in layers as you cook you a much more professional, tastier dish will be the end result.
Marco added the precooked asparagus tips at the very end of cooking, resulting in a greener fresher taste and look. 

    
Now, as if we hadn't all had enough to eat, we once again returned to the kitchen to watch Marco make a really easy creamy Roast Chicken Casserole!


Of course using roast chicken will always result in a much more tasty casserole.  You can of course use the same recipe but make it into a pie for a change.  Two recipes in one!


The chicken casserole was made in no time at all and now it was time for us to try it.....


Well I didn't meet anyone that found any fault with it - total yum on a plate!
As Marco said, don't be worried about experimenting in the kitchen and remember you don't have to follow any recipe to the last detail.

Don't be afraid to try new things.  Cooking should be fun!
A massive thank you to Jen and Neil for inviting me along to my second Masterclass with Marco Pierre White and Knorr - I loved every minute of it and picked up lots of tips too.
I'll leave you with a few more photos of the day - Click on Continue Reading to view them:













Above the lovely Jen and Neil.

Lastly, why oh why does everyone else look normal but when my picture is taken the wind blows and I really need Photoshop to sort my hair out!


Thank you again to everyone involved and it was great to meet other food bloggers.

1 comment

  1. Looks like you had a good day Jan, great recipes!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL