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.

Cornish Pasty

INGREDIENTS:

1 Tbsp. olive oil

1 small onion, finely chopped

1 clove garlic, crushed

250g beef mince

1 small potato, peeled and cubed into 0.5cm cubes

½ carrot peeled and grated

1 tsp. corn flour

1/4 cup beef stock

1 ½ Tbsp. MAGGI LAZENBY Worcestershire Sauce

1 Tbsp. parsley, chopped

salt and pepper to taste

2 sheets ready rolled puff pastry

1 small egg, lightly beaten

   

METHOD:

1. Heat the oil in a pan and sauté the onion until soft. Add the garlic and fry for one minute.

2. Add the mince and brown it using a fork to break it up in the pan. Add the potato and carrot and cook for 8 – 10 minutes, stirring regularly.

3. Combine the corn flour and 2 tablespoons of beef stock in a small bowl. Add this to the pan with the remaining stock, LAZENBY Worcester Sauce and parsley.

4. Bring to the boil and cook stirring for 2 minutes or until slightly thickened. Remove pan from heat and season with salt and pepper to taste. Set aside to cool completely.

5. Preheat the oven to 200°C and cut 12cm round discs out of the pastry and spoon one quarter of the mince mixture into each round. Brush the edges with egg and bring the pastry edges together at the top to form a semi-­‐circle. Pinch edges of the pastry to seal and form frills.

6. Place pastries on 2 greased and lined baking sheets and brush with egg.

7. Bake for 25-­‐30 minutes or until golden and puffed. Set aside to cool.