Classic LAZENBY Stew

Preparation: 15 minutes
Cooking time: 31/2-4 hours
Serves: 5-6

Ingredients:
15-25ml oil
15-20ml butter
750g stewing beef (shin or brisket), cut into large chunks
1 onion, chopped
2 celery sticks, thickly sliced
2 large carrots, halved lengthways and sliced
5 bay leaves
3 sprigs of thyme
30ml flour
30ml tomato purée
30ml MAGGI LAZENBY
1 (410g) can chopped tomatoes
2 MAGGI beef stock cubes, crumbled
500ml hot water


Method:

1. Preheat the oven to 160°C.

2. Heat the oil and butter in a heavy-based, oven-proof casserole and brown the beef in batches, adding a little more oil or butter if necessary. Remove the last batch of beef and set aside.

3. Add a little more oil to the casserole dish and sauté the onion, celery, carrots, bay leaves and 1sprig of thyme gently for 8-10 minutes. Stir in the flour, and cook for 1 minute.

4. Add the tomato purée, MAGGI LAZENBY  the chopped tomatoes and the beef stock cubes.

5. Gradually stir in 600ml hot water and continue stirring until well blended.

6. Add the browned beef and the remaining thyme to the casserole dish and bring to a gentle simmer.

7. Cover the casserole dish with a tight fitting lid and place into the oven for 2hours and 30 minutes. Remove the lid and cook for a further 30minutes to 1hour or until the meat is meltingly tender and the sauce has thickened.

Chilli Beef Meatballs with Chunky Tomato Sauce

Preparation time: 40 minutes
Cooking time: 2 Hours
Serves 6-8

Meatballs:
350g lean minced beef
350g minced pork
1 x red pepper, deseeded and finely chopped
1 onion, peeled and finely chopped
1 garlic clove, crushed
20-25ml MAGGI LAZENBY Chilli
15ml fresh parsley, chopped
50g fresh breadcrumbs
1 egg, beaten
salt and milled black pepper
15ml flour
50ml olive oil

Tomato Sauce:
15ml olive oil
1 onion, peeled and chopped
1 x red pepper, deseeded and finely chopped
1 garlic clove, crushed
15ml MAGGI LAZENBY
15ml paprika
1 (410g) can chopped tomatoes
salt and milled black pepper

To serve:
1 x MAGGI 2-Minute Noodles FAMILY PACK, Beef Flavour
200m sour cream
paprika and chopped parsley to garnish

Method:
1. Preheat the oven 150ºC. In a large bowl place the minced meats, chopped pepper, onion, garlic, MAGGI LAZENBY , parsley and breadcrumbs. Mix well and add the egg and a good seasoning of salt and pepper.

2. Take a tablespoon of the mixture at a time, squeeze and roll each into a small ball.  You should get 24-26 meatballs. Coat each one lightly in flour.

3. Heat the oil in a casserole and brown the meatballs a few at a time. Transfer the cooked meatballs to a plate.

4. Heat the oil in the same pan. Add the onion and red pepper and cook together for 5 minutes. Stir in the garlic and the MAGGI LAZENBY. Cook for a further minute. Add the paprika and stir to soak up the juices. Stir in the tomatoes and season with salt and pepper. Add the meatballs to the sauce and bring back to simmering point. Cover with a tight-fitting lid and bake in the oven for 11/2 hours.

5. Cook the  Noodles as per instructions on the pack, drain and keep warm.

6. Just before serving, lightly stir in the sour cream and sprinkle over the parsley

7. Serve the meatballs on the cooked the  Noodles and sprinkle over a little extra paprika to
garnish.

Meatloaf with Oven-roasted Tomato Sauce

Preparation Time: 15 minutes
Cooking time: 1 hour
Serves: 8

Ingredients:


Lazenby Oven Roasted Tomato Sauce:
12 x ripe plum tomatoes, quartered
1 onion, peeled and cut into wedges
2 garlic cloves, sliced
4 fresh thyme sprigs
40ml olive or sunflower oil
salt and milled black pepper
20ml MAGGI LAZENBY
10ml fresh basil, chopped, optional


Lazenby Meatloaf:

750g beef mince
250g sausage meat or use 1kg of beef mince
1 onion, finely chopped
50ml MAGGI LAZENBY
20ml fresh parsley, chopped (optional)
2 eggs
200ml fresh breadcrumbs
60ml tomato sauce
4 soft boiled eggs, optional


Method:

Roasted Tomato Sauce:

1. Preheat the oven to 180°C. Line a loaf pan with baking paper or grease it.

2. Place the tomatoes onto a large baking tray together with the onion, garlic and thyme.

3. Drizzle with the oil and the MAGGI LAZENBY  Chilli. Season with salt and pepper.

4. Roast in the preheated oven for 1 hour or until the tomatoes are soft and caramelised. Set aside to cool.

5. Discard the thyme, and coarsely blend the tomato mixture, or press through a large sieve.

6. Stir through the chopped basil and season to taste. Keep warm.

Meatloaf:

1. Preheat oven to 180°C.

2. Place all of the meatloaf ingredients, except for the soft boiled eggs, into a large mixing bowl.
Mix together until well combined.

3. Place half of the meatloaf mixture into the base of the prepared loaf pan.

4. Place the soft boiled eggs in a row down the centre of the meatloaf. Top with the remaining meatloaf mixture.

5. Bake the meatloaf, uncovered, in the preheated oven for 1 hour or until done.

6. Rest the meatloaf for 10 minutes before serving.

7. Serve warm with the oven roasted tomato sauce, mashed potatoes and green vegetables or a salad.

Potato Hash Browns with Lazenby Beef, Onions and Peppers

Preparation time: 25 minutes
Cooking time:  35-40 minutes
Serves:  4

Hash Browns
750g sweet potatoes
750g potatoes
1 onion, grated
1 small egg, beaten
30ml flour
40–50ml oil
60g butter
salt and milled black pepper

Method:
1. Peel and grate the sweet potatoes and potatoes.

2. Drain well in a colander and then use your hands to squeeze out any excess liquid. Pat dry with a tea towel.

3. Place the grated potatoes into a mixing bowl and add the onion, egg and flour. Mix well and season with salt and pepper.

4. Heat some oil and a little butter in a frying pan. Take small handfuls of the potato mixture and shape into flat patties.

5. Fry the patties in batches over a moderate heat for 3–4 minutes per side until golden and cooked through.

6. Drain well on kitchen paper, season and keep warm.

Beef with Onions and Peppers
400g rump, porterhouse or fillet Steak, trimmed of excess fat
15ml+15ml oil
1 lemon, juiced
3 garlic cloves, crushed
25-30ml MAGGI LAZENBY Worcestershire Sauce, Original or Chilli
2 small onions, sliced
1 red or yellow pepper, deseeded and finely sliced
salt and freshly milled black pepper

Method:
1. Slice the steak into wafer-thin strips and transfer to a non-metallic bowl.

2. Add 15ml of the oil, the lemon juice, the garlic and the Worcestershire Sauce to the steak.

3. Set aside and allow the steak to marinade for 30 minutes.

4. Heat the remaining oil in a pan and saute the onions for 2 minutes. Add the peppers and stir-fry for a further 1-2 minutes. Remove the onions and peppers from the pan, and set aside.

5. Increase the heat; add a little more oil if necessary, and fry the steak in 2 or 3 batches for 2-3 minutes at a time.

6. Add the onions, peppers and all the steak to the last batch of beef.

7. Season with salt and pepper and serve immediately with the warm Hash Browns and additional MAGGI LAZENBY Worcestershire Sauce.

Cheesy Toasts with Sauteed Mushrooms

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 4-6

INGREDIENTS
Cheese Sauce
30ml butter
30ml cake flour
salt and milled black pepper
200ml milk, hot
45ml MAGGI LAZENBY
200g cheddar cheese, grated

Sautéed Mushrooms
30ml butter
250g assorted mushrooms, sliced
45ml MAGGI LAZENBY
3ml paprika
5ml fresh thyme leaves

To serve:
8-12 slices ciabatta or French bread, toasted salad greens

METHOD

Cheese Sauce
1. Melt the butter in a pot and stir in the flour, salt and pepper. Cook over a moderate heat for 2-3 minutes. Gradually whisk in the hot milk and cook for 3-4 minutes.

2. Stir in the MAGGI LAZENBY and cheese. Cook for 2-3 minutes, or until the cheese has melted.

Sautéed Mushrooms
1. Heat the butter in a pan and fry the mushrooms for 3-4 minutes.

2. Increase the heat and add the MAGGI LAZENBY, paprika and thyme leaves. Cook for 2-3 minutes.

3. Preheat the oven to grill. Arrange the toasts in a single-layer on a baking sheet and top with the cheese sauce. Place under a hot grill for and cook for 2-3 minutes.

4. Remove from the oven and top the cheesy toasts with the mushrooms. Serve at once on a bed of salad greens.

Savory Muffins

INGREDIENTS: 
    

1 ½ cups self-­‐raising flour

2 cups grated cheese (cheddar or gouda)

1 cup chopped spinach

1 baby marrow, grated

¼ cup chives, chopped

¾ cup milk

1 medium egg

¼ cup MAGGI Sweet Chilli Sauce

1 ½ Tbsp. MAGGI LAZENBY Worcestershire Sauce


METHOD: 

  

1. Preheat the oven to 200°C and grease 6 muffins cups.

2. Sift flour into a large bowl, add the cheese, spinach, baby marrow and chives.

3. Whisk milk, egg, MAGGI Sweet Chilli Sauce and LAZENBY Worcester Sauce in a jug until well combined.

4. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a large metal spoon gently mix until just combined.

5. Spoon into muffin cups.

6. Bake for 15 to 20 minutes or until a skewer inserted into the center comes out clean.

7. Stand in the pan for 3 minutes before turning muffins out onto a wire rack to cool.

Quick and Easy Lazenby Cottage Pie

INGREDIENTS:

500g potatoes, peeled and quartered

500g cauliflower florets

140g butter

125ml warm milk

2 onions, chopped

2 cloves garlic, crushed

1 medium carrot, chopped

2 stalks celery, chopped

1 tsp. thyme leaves

650g beef mince

400ml beef stock

2 Tbsp. MAGGI LAZENBY Worcestershire Sauce

   

METHOD:

1. Pre­‐heat the oven to 180°C. Place potatoes in a large pot of cold, salted water. Bring to the boil and boil until tender. Halfway through the cooking time add the cauliflower florets.

2. Meanwhile, heat half the butter in a pan over medium heat then add the onions, garlic, carrot and celery. Saute until they soften.

3. Add the thyme and the beef mince and brown.

4. Add the stock to the meat mixture.

5. Add the LAZENBY Worcester Sauce and allow to simmer on a low heat for 15 to 20 minutes.

6. Drain the potatoes and cauliflower and mash with the remaining butter and milk. Season to taste.

7. Put the meat into a large baking dish and top with the potato and cauliflower.

8. Put into the oven for 40 minutes, until the potato and cauliflower is crisp and slightly brown. Serve.