Two weeks ago I participated on an online competition for Mothers’ day where we had to mention a recipe where Mum uses a knorr recipe in one of her dishes. There is this one recipe that reminds me of Mum and Knorr and that is after she cooks the traditional Maltese dish Kusksu, ten minutes before the soup is ready she adds one packet of Knorr pea soup or mushroom soup and lets it simmer in. The end result is yummy! Those who usually prepare Kusksu should try this one tip. ( I will provide the Kusksu recipe later on)
So with this online comment I had the opportunity together with my mother to participate in a Masterclass with a local popular chef Manuel Aquilina ( who is also Knorr ambassador in Malta) and a great pastry chef! I once saw the cupcakes and cake he did for his wedding and they were AMAZING.
On the day, under Manuel’s watchful eye 🙂 we had the opportunity to prepare Lemon and Rosemary Chicken Breasts with Rosemary and Garlic infused Potato Wedges. Manuel gave us some cooking tips and also alternative ways of using Knorr products.
For this recipe we needed the following:
For the chicken
2 chicken breasts
1 lemon, zested
some frech rosemary ( we were told we could also use thyme instead)
1/2 Knorr chicken stock cube
1 tablespoon olive oil
For the potato wedges:
4 medium sized potatoes, skin on
1 tablespoon olive oil
pepper and salt
2 sprigs fresh rosemary
3 cloves garlic
Instructions: ( I am copying the recipe from a Knorr recipe that we were giving during the Masterclass. I will be also adding some hints that Manuel gave use)
To prepare the potatoes, first we had to wash clan under cold water and cut each potato in half and then into wedges.
You then place them on a small baking tray and add rosemary leaves.
Toss in the garlic and olive oil and season well with salt and pepper.
Mix togther with a spoon and bake in the oven for 20 minutes at 200 degrees celcius.
Whilst the potatoes are in the oven we started to prepare the chicken seasoning.
First crumble 1/2 Knorr chicken stock cube in a mortar and drizzle in one tablespoon olive oil. mash together until they become a runny paste.
Finely chop the rosemary leaves and the lemon zest and add to the paste together with black pepper according to taste.
Rub the marinade all over the chicken breasts ( both sides!) using your fingers. Make sure to coat all over ( we used our fingers to distribute the marinade)
Heat a small frying pan and then add the chicken breasts for 2 minutes on each side. ( this procedure was used to seal the chicken breats so that the moisture is kept inside)
When ready put the chicken in a baking tray and cook in the oven with pottaoes for 12 to fiftenn minutes ( accoring to chicken size) (Manuel told us not to put a fork inside the chicken to check if it is ready or not as by perforating the chicken we will lose the moisture within the chicken breast. Instead we have to feel the chicken..it should be soft and not bouncy)
The final result was a very tender and tasty chicken breast that we sealed so that we could take it and eat at home.
This Knorr Masterclass was a great opportunity to learn some new cooking tips ans I am still quite green, to use Knorr products in alternative ways and also to spend time with my mother.