Showing posts with label Knorr. Show all posts
Showing posts with label Knorr. Show all posts

Wednesday, 25 March 2015

Sponsored Video - Knorr Flavour of Home

Recent research carried out by Knorr; found that three quarters of people agree that tasting just one mouthful of their mum’s home cooking brought back happy memories from their childhood.
Sitting down with the family and tucking into a good home cooked meal together is a great time for catching up on each other’s day and of course enjoying the meal.   We all have our own special memories of a favourite meal that our mum used to cook when we were kids, and for me its cottage pie.  I can never recreate it no matter what I do; it never, ever, tastes the same as my mum’s does! 

Do you have a meal like that - a meal that your mum used to cook when you were a kid and no one else can make taste the same?

Some people of course work thousands of miles away from home making it impossible to see their family very often.  Carmen for instance (in the video below) is a husky carer in the Arctic - sounds like a fantastic job apart from the cold weather!   As a surprise for Carmen, Knorr flew her mum all the way to the Arctic to cook her favourite dinner.

Just as it would be for me, I’d know my mums cottage pie from anyone else’s so when Carmen tastes her surprise meal, she immediately recognises her mum’s cooking.   It’s true to say I think you’ll always recognise the flavours of home.

Seasoning and flavour are essential in good cooking because without them food would be quite bland.  We all have our own personal tastes and Knorr can help us turn an ordinary meal into a special meal. Knorr certainly have a great range of stock cubes, stock pots, gravy pots and more.  For information, recipes and inspiration pop over to their website.

Take a look at this video to see Carmen’s surprise meal that she just knows, must have been cooked by her mum.


This post has been sponsored by Knorr, but all thoughts are my own.

Sunday, 8 February 2015

Mexican-style Rice - Knorr Flavour Pot Product of the Year Challenge

The lovely people at Knorr have just collected First Prize in the Sauce and Seasoning category for this year’s Product of the Year awards for their innovative Flavour Pots.  To be honest I'm not at all surprised since flavour pots are a really easy way to infuse your cooking with the flavour of fresh herbs and spices just by stirring one into your dish whilst cooking.  Simple to use and with great results.

Along with some other bloggers we asked to join in the Knorr Flavour Pot – Product of the Year Challenge!

Friday, 7 February 2014

Knorr Gravy Pots Awarded Product of the Year

Knorr Gravy Pots have been awarded 'Product of the Year' in the Gravy & Stock category.
Product of the Year is the world’s largest consumer-voted award for product innovation.  Saving time and money Knorr Gravy Pots are a great hit with consumers. 

To celebrate this fantastic achievement I was sent a lovely Sunday Roast hamper along with some gravy pots.

Available in Beef, Chicken and Onion.  Just add one Knorr Gravy Pot into 280 ml of warm water.
Stir continuously with a whisk and slowly heat up the gravy.  Let it boil for 1 minute and the gravy is ready to serve!

Now, looking at this plate of food you may wonder where the broccoli and parsnips are that were included in the hamper - fear not I will use them today.  In my opinion, roast beef isn't the same without swede and cauliflower!

 Personally for me, I found the gravy wasn't thick enough and so using a little less water would be better, but it's just what you're used to.  I added the roasting juices from the beef and the gravy was ready in next to no time. 

Gravy Pots are free from artificial preservatives and artificial colours and they have no added MSG.  But you can read more about gravy pots and of course other Knorr products over at the Knorr website. You'll also find a great range of recipes too.

 I'm a huge fan of Knorr stock pots and stock cubes and I use them all the time.  Have you tried gravy pots or stock pots? 

Many thanks to Knorr for sending me this lovely Sunday Roast hamper and the Gravy Pots.

Disclaimer:  I was sent a Sunday Roast hamper for the purpose of this post, all opinions and thoughts are my own.

Wednesday, 19 December 2012

Roast Chicken with Orange and Black Pepper Baste

I was recently sent a lovely Seasonal Box from Knorr full of goodies for the perfect Christmas dinner including new Knorr Gravy pots to create tasty gravy without any fuss.
  The box came with a challenge which was to either cook Marco Pierre White's Christmas Roast Turkey with Orange and Smoky Bacon Baste recipe, or come up with something else.  Since there are only two of us and it's so near to the big day, I didn't cook the Turkey.  I've popped it into the freezer and it will get cooked on Christmas day.
The orange and black pepper butter can of course be used to baste a turkey instead of chicken.

Sunday, 4 November 2012

Boeuf Bourguignon with Wild Mushrooms

I've made Boeuf Bourguignon in the past and it's been good, but this recipe by Marco Pierre White for Knorr is something truly delicious.  I particularly liked the way the baby onions, bacon and wild mushrooms were cooked at the very end and then poured over as a garnish.  The browned onions were then finished in a little more Port, which can only be a good thing.
My picture doesn't make this dish look anywhere near as tasty as it was.  Hot food and dark nights make everything seriously difficult to photograph! 
Having recently been sent the ingredients from Knorr which arrived all nicely packed and where supplied by Forman and Field my challenge was to make Marco's recipe or come up with something of my own.
Boeuf Bourguignon with Wild Mushrooms sounded and looked good so that's the way I went.

Friday, 2 November 2012

Giveaway - Ingredients for Boeuf Bourguignon in a Box

Boeuf Bourguignon, the perfect dish for cold and dreary nights.  I've kindly been sent the ingredients (supplied by Forman and Field) to make Marco Pierre White's recipe created for Knorr.  They also have a box for me to giveaway which will be won by one lucky reader.  
In the past 18 months or so I've been sent some fantastic seasonal boxes supplied by Forman and Field containing the ingredients to make recipes by Knorr.

Friday, 24 August 2012

Slow Cooker Recipe - Spicy Pork with Peppers and Tomatoes

Melt in your mouth pork chops cooked in a lovely rich and spicy tomatoey sauce.  Of course you can make it as spicy or not as spicy as you fancy.
 Yes this is another of my make it up as I go along recipes but you can rest assured I only post ones that pass the yum test!
Pork cooked in a slow cooker falls apart and is so lovely and tender.  Just throw all the ingredients in your slow cooker and leave on low for 7 or 8 hours - perfect.  All that's needed is either freshly baked crusty bread for dipping and mopping or some nice rice. 

Wednesday, 22 August 2012

Giveaway - Seasonal Food Box from Knorr and Forman and Field

Do you fancy winning a Seasonal Meat and Produce Box of lovely food including BBQ and Picnic Treats from Knorr and Forman and Field?  Then read on!
Photograph by supplied Knorr

The Prize
The Seasonal Box will Contain the Following:
2 Baby Chickens
2 Sprigs of Rosemary
1 Lemon and a Few Sprigs of Parsley
12 Chipolata Sausages
BBQ and Picnic Treats
Knorr Stock Pots

Sunday, 1 July 2012

Giveaway - Chicken Chasseur Seasonal Box from Knorr

Giveaway - The ingredients to make Marco Pierre White's Chicken Chasseur!
 You may remember a couple of weeks ago I went Marco Pierre White's Masterclass with Knorr?  Well this week I received another lovely seasonal box from Knorr and Forman and Field.  This one contained all the ingredients to make Marco's Chicken Chasseur.
  Marco's Recipe:
I followed the recipe exactly apart from adding a handful of sliced, cooked streaky bacon for the simple reason I had some in the fridge doing nothing.  His recipe is very easy to follow and the meal was really tasty and delicious with a nice amount of sauce. I love the way Marco uses tomato juice to dilute the Knorr stock pot.

Thursday, 7 June 2012

Pan-fried Pork with Apple Cider Cream Sauce

Inspired by the Masterclass by Marco Pierre White I recently went to, where Marco showed us that the Knorr stock pot doesn't have to be diluted with water.  Apple, carrot, prune juice make for a much more tastier dish adding another depth of flavour.
 With that in mind and armed with a chicken stock pot, a bottle of apple juice and a bottle of cider.  Apple cider cream sauce was in the making!
Served with buttered spinach rice it went down very well indeed. 

Wednesday, 6 June 2012

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!
As he made the recipe he wrote it down for us although you can find the recipe for this and many more over at Knorr.
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:

Friday, 4 November 2011

Competition to WIN some Fantastic Christmas Food!

 With Christmas just a matter of a few weeks away, imagine winning this fantastic prize courtesy of Knorr and supplied by  
Forman and Field.
 One lucky person will not only win a Free Range Kelly Bronze Turkey worth £74 but all the trimmings for a perfect dinner will also be included!
But it doesn't stop there! 
Assorted seasonal vegetables (enough to serve 6 people) Keta Caviar and Colston Basset Stilton - yes, and there's more!  An exclusive recipe for Knorr by Marco Pierre White with the extra ingredients to make it! 

A great range of recipes by Marco can be found over at the Knorr Recipe page on their website.  Did you know there is also a range of cooking tips and Marco Pierre White's Masterclass to be found. 

Contents of the Prize are as Follows:
 Fresh Free Range Kelly Bronze Turkey - 4-5kg and serves 8-10
         Trimmings pack (includes Chestnuts, Suffolk Bacon, Stuffing and Chipolatas) - for 6
 Assorted Seasonal Vegetables - serves 6
London Cure Sliced Smoked Salmon - 200g
         Keta Caviar - 100g 
         Colston Bassett Stilton - 500g 
an exclusive recipe for Knorr by Marco Pierre White with the extra ingredients to make it.

Please be sure to read the following information carefully:

*The competition will end at 3pm on Wednesday 30th November 2011 and the winner will be announced here in this post. 
*The winner must be at home (or someone else be there to sign for it) to receive their prize on Wednesday 7th December 2011  - This date can not be changed. 
*The prize can be sent to a work address as long as you are there to sign for it. 

 *I will contact the winner at close of the competition via email.  The winner will need respond before Thursday 1st December (as I will need to forward their delivery details to the supplier, so the prize can be sent out).  
*The prize can only be delivered to a UK address that includes the full postcode.
The winner will be picked at random by the supplier of the competition.
To Enter:
You can either leave a comment below or email me. 
For a 2nd Entry:
Tweet this post using the Tweet button below and tell me you've done so in a separate entry including your Twitter ID
If entering via a comment please make sure I can view your email details so I can contact you if you win.  Some people have theirs hidden, no worries if yours is, but you will then have to contact me if your name is here as the winner at the end of the competition.

Good Luck Everyone! 
Competition now CLOSED!
And the winner is.......Suzy Hill @homelovingal
Congratulations Suzy!!
Thank you to everyone that entered - there were 881 entries in total.

Pop Over to Glug of Oil FaceBook Page and Like!

Thursday, 18 August 2011

Quick Lamb Stew - by MPW for Knorr

How do you fancy a lamb stew packed full of lovely lamb and veggies ready and on the table in half an hour - prep to finish?
Marco Pierre White has come up with this mouthwatering recipe for Knorr using their NEW herb infusion stock pots.
 This Exclusive recipe by Marco wont be published on the Knorr website until September, but I have it now already!
There's a huge range of yummy recipes using Knorr products that can be found over at their website. You'll also find Marco's hints and tips and video Masterclasses.
How would you like to WIN a Knorr Seasonal Box from Forman and Field containing the ingredients for this recipe including the Lamb and Vegetables plus some fantastic Fish and Knorr products?  
Well you have to be in it to win it as they say!  
You can enter the competition in my previous post here.
For the recipe click continue reading.

Wednesday, 17 August 2011

GiveAway - Seasonal Product Box from Knorr and Forman and Field

This Competition is now Closed and the winner will be announced here shortly.  Thank you to all that entered - Good Luck everyone!  
And the WINNER is Catherine from the food blog Noble Nourishment
Please contact me Catherine with your address! 

Read on to enter the GIVEAWAY!
A while back you might remember reading that I was very kindly invited by Knorr to a Masterclass with Marco Pierre White.  After the Masterclass I was sent a seasonal product box to cook yummy things with.
I've since been sent another fantastic product box and the contents are amazing!  Lovely Fish, Meat and Produce from Forman and Field and of course some lovely Knorr products to.
I will be shortly posting an Exclusive recipe by Marco Pierre White for Knorr made with the lamb and vegetables from my box.
Now - One Lucky Person will have a Chance to WIN one of these Seasonal Boxes!
So easy to enter and the answer can be found over at the Knorr website.
 Please note the contents of the winners box should be the same as above and as follows although may be substituted by Forman and Field:
  • Smoked Trout Fillets
  • London Cure Sliced Smoked Salmon
  • Neck of Lamb Fillet
  • Baby Leeks
  • Baby Carrots
  • Large Spring Onion Bulbs
  • Bay Leaves
  • Sprigs of Thyme
  • Fresh Peas
  • Various Knorr Products
For a Chance to WIN - Please leave your answer to the following question in a comment:

'What is the Name of the Chef that has Developed Recipes for Knorr'?

For a second chance to win: 
Please Tweet this post using the button below and comment with your twitter ID telling me you have done so.

For a third chance to win:  
Please 'Like' my Facebook page and leave a comment here (NOT ON FACEBOOK) to tell me you have done so.

The competition will run until Friday 9th September at 12 noon.  The winner will be picked at random by the promoter and will be announced here on this page.  I will also email the lucky winner if they have left an email address.  Anyone entering as 'anonymous' must leave contact details.
 This competition box can only be sent to an address in the UK only. 

Wednesday, 3 August 2011

Pan-fried Chicken with Feta Chorizo and a Pinch of Chilli

Very easy to make, yet so good to eat.  Another of my made up recipes!
I love chicken cooked this way as it seems to stay moist and is never dry.
  Of course you don't have to add the chilli flakes but we're only talking a small pinch here - nothing that's going to blow your head off. 

Sunday, 24 July 2011

Perfect Roast Chicken with Nice Crispy Skin

Get yourself a nice whole chicken, this one was free range organic and was in the seasonal box I received from The Well Hung Meat Company, from the lovely people at Knorr.
Chicken is so very easy to cook, all you need is a non-stick baking dish a little olive oil salt and black pepper.  I like to put a couple of slices lemon inside the chicken along with a few sprigs of thyme. But of course it isn't vital - it's just what I like to do.
 Lovely crispy skin - I can't imagine it does me a bit of good, but I love it!

Tuesday, 12 July 2011

Spatchcock Chicken with Aubergine, Roasted Tomatoes and Feta

Readers of this blog will remember the fantastic day I had back in May with Marco Pierre White and Knorr along with a lovely bunch of other food bloggers.
Now, as if the day wasn't already just the best day out ever, there was more to come!  We were told we'd be sent three Seasonal British produce boxes courtesy of Knorr.  As I was about to go on holiday, mine was sent a little later and arrived at the end of last week.
  Well, what a treat!  The box was huge and filled with lovely fresh Organic meat from The Well Hung Meat Company, Organic Vegetables and herbs from Rod and Ben's and some Knorr stock cubes.  It was hard to take a picture but buried beneath those beetroot leaves are potatoes, cauliflower, carrots and courgettes!
  Marco Pierre White uses these stock cubes to season meat, poultry and fish which really works well.  All you do is mix a small amount of olive oil with a Knorr stock cube and mix to make a paste.  He then adds a few finely chopped herbs, mixes and spreads over the meat and cooks on a griddle. 
So what to cook with all this fantastic meat and veg??!!
Marco has just released his latest recipe 'Spatchcocked Poussin with Aubergine'.  I loved the look of anyway, but I added roasted tomatoes and some crumbled feta.  It worked really well.  Marco's recipe for this can be found over at the Knorr website along with a whole lot more great recipes too!
I used a small chicken to make this instead of Poussin. 
I'll be sure to let you know what I make with the rest of this lovely seasonal box.
A big thank you again to Jen, Knoor, The Well Hung Meat Company and Rod and Ben's.

Wednesday, 18 May 2011

Masterclass with Marco Pierre White and Knorr - the Video

Readers of this blog will remember, a couple of weeks ago I went to the 
'Best of British' Masterclass with Marco Pierre White and Knorr.  
Well here's a short video of the day!

Thank you again to Marco Pierre White and Knorr and of course Jen, Alastair and Neil for inviting me along.  

Saturday, 14 May 2011

Pan-fried Chicken with Lemon and Thyme

Oooh now, this is another scrummy recipe just like my previous post it uses a Knorr stock cube made into a paste. Marco Pierre White did this recipe at his Masterclass for Knorr last week - you can read my blog post here.
However, I didn't have chicken fillets with the skin on - but the taste is the same. In a word.....Delicious!
Simple skinless chicken fillet, pan-fried and all done ready to serve in about 15 minutes.
And that includes making the paste and heating up your pan - can't be bad!

Wednesday, 11 May 2011

Curried Chicken with Watercress - Marco Pierre White and Knorr

Readers of this blog will know from my previous post I recently spent the day with Marco Pierre White courtesy of Knorr.  Marco makes a paste with Knorr stock cubes and olive oil and uses it as a seasoning for meat, chicken or fish.
 We were given Marco's recipe for Curried Chicken with Watercress.  It won't be available on the Knorr website until next month, but we've been given permission to publish it now!  It's really very easy to make too.
Of course my picture isn't anything like as good as the professional one that will be on their website!
  I served this with baby new potatoes - simple but oh so very nice.