At home with Massel

Lauren recently cooked up a storm on hello SA, using the Massel range as the flavour-packed base of every meal! Here are some of her creations, so you can make them for your friends and family at home…

Lauren’s slow cooker ragu

Using: Massel Ultracubes Beef Stock Cubes and Massel Liquid Beef Stock

Ingredients

500g beef chuck steak
400g crushed tomato
500g tomato sugo
1L Massel Liquid Beef Stock
Bunch of fresh basil
1 brown onion, chopped
4 garlic cloves, finely chopped
2 x Massel Ultracubes Beef Stock Cubes
2 tbsp dried oregano
Pappardelle pasta (to serve)
Parmesan (to serve)

Method

Add beef, crushed tomato, liquid beef stock, basil, onion, garlic, and oregano to the slow cooker, and stir roughly until combed. Crumble the stock cubes over the top.

Set your slow cooker to low, and cook overnight (around 8 hours).

Cook pasta according to the packet instructions, then toss through the beef ragu sauce.

Serve with plenty of fresh parmesan over the top!

Homemade chicken schnitzels with caprese salad

Using: Massel Premium Chicken Stock Powder

Ingredients

3 x chicken breasts, butterflied
1/2 cup plain flour
1 tbsp Massel Premium Chicken Stock Powder
2 eggs
2 cups panko breadcrumbs
1 punnet cherry tomatoes
1 tub baby bocconcini
Fresh basil
Balsamic vinegar
Olive oil
Salt and pepper

Method

Butterfly the chicken breasts to make six pieces.

Set out three dishes:

In the first dish, add flour, salt, pepper.
In the second dish, whisk the two eggs.
In the third dish, add the panko breadcrumbs and chicken stock powder.

With each piece of chicken, coat in the flour, then the egg, then the panko crumbs until coated.

In a large frypan over medium/high heat, eat 1/2 a cm of olive oil.

Add the coated chicken and cook on each side for 3-4 minutes, or until golden and crispy and cooked all the way through.

While the chicken is cooking, combine halved cherry tomatoes, bocconcini, torn basil, drizzle of balsamic vinegar, drizzle of olive oil, salt and pepper.

Serve family style on a platter, with the chicken schnitzels forming the base and then topped with the fresh caprese salad.

Greek chicken and potato tray bake

Using: Massel Liquid Chicken Stock

Ingredients

Red potatoes (cut into wedges, unpeeled)
600g chicken (a mix of thighs and halved breasts)
1 brown onion, halved and sliced
Juice of two lemons
1 tsp paprika
1 tsp dried oregano
1 tsp minced garlic
Salt and pepper
Olive oil (to coat)
1 cup Massel Liquid Chicken Stock
Fresh lemons (to garnish)
Fetta (to garnish)

Method

Preheat the oven to 180°C fan forced.

Place the chicken pieces and potato wedges in the bottom of a baking dish. Sprinkle over the paprika, oregano, garlic, salt and pepper, then pour over the lemon juice and a generous drizzle of olive oil. Toss to combine, making sure that all chicken and potato is covered in the seasoning. Spread evenly across the bottom of the baking dish.

Pour the chicken stock into the base of the baking dish, then tip dish so that the stock spreads evenly throughout the pan.

Place in the oven for 40 minutes or until chicken is cooked through and potatoes have softened and have a nice golden colour.

Remove from the oven and garnish with fresh lemon and crumbed fetta.

Serve with a side salad and some crusty bread to soak up the delicious pan juices!

Spicy dumpling soup

Using: Massel Liquid Vegetable Stock

Ingredients

Olive oil
Brown onion, diced
1 tsp minced ginger
1 tsp minced garlic
1/2 jar red curry paste
400ml coconut milk
1L Massel Liquid Vegetable Stock
1 tbsp Fish sauce
1 packet frozen wontons
1 bunch bok choy, cut into bite sized pieces
Lime juice
Spring onion (garnish)
Fried shallots (garnish)