Keen Recipe Cookbook Cookbook 661f2y

Make Everyday meals better with keen's

Includes Master Dishes by

BEN MILBOURNE

Welcome to the KEEN’S Cookbook for 2016. We are very proud to present 50 delicious recipes that explore the diverse uses of KEEN'S Curry and Mustard powders. From the classic Curried Sausages, to the more contemporary Toasted Almond, Beetroot & Mustard Dip, there is something for everybody's taste. Just ask Ben Milbourne, star of channel 10’s cooking show Ben's Menu, who has shared 10 inspiring KEEN’S dishes to try at home. Whether it’s chicken or a salad, a curry or a steak, you can make everyday meals better with KEEN’S.

2

CONTENTS SALADS

30. Baked Salmon With Curried Lentils & Spinach

4.

Shredded Chicken Salad with Mustard Vinaigrette

31. Ben’s Fish Curry

5.

7 Leaf Salad With Orange Mustard Dressing

32. Ben’s KEEN’S Butter Fried Fish

6.

Zucchini & Couscous Salad

33. BBQ Salmon with Coriander Curry Butter

7.

Creamy Zesty Potato Salad

8.

Ben’s KEEN’S Poached Chicken

Sides & Sauces 34. Honey Roasted Mustard Pumpkin

Family Favourites 9.

35. Cumin Mustard Carrots

Shepherd’s Pie with a Twist

36. Toasted Almond, Beetroot & Mustard Dip

10. Potato Topped Mustard Meatloaf

37. Mustard & Fig Chutney

11. Ben’s Charred Grilled Curried Leg Of Lamb

38. Classic KEEN’S Mayonnaise

12. Spicy Lamb & Spinach

39. Traditional Table Mustard

13. Cheesy Chicken & Mustard Cannelloni

40. Breakfast Hollandaise Sauce

14. Creamy Mustard Fettuccine

Breakfast & Eggs

15. Ben’s Chicken Stroganoff 16. Chutney & Almond Baked Chicken

41. Curried Omelette With Rice Noodles & Vegetables

17. Mustard & Lemon Chicken Stir Fry

42. Curried Egg Sandwiches

18. Butterflied Chicken In A Mustard Buttermilk Marinade

43. Curried Devilled Eggs 44. Ben’s KEEN’S American Beans

Celebration

Snack & Lunch Ideas

19. Apricot & Mustard Christmas Turkey

45. Burger with Mustard & Beetroot Relish

20. Pineapple Mustard & Spice Glazed Ham

46. Mustard Turkey Burgers

Curries

47. Chicken & Mustard Schnitzel Rolls

21. KEEN’S Curried Sausages

48. Chicken & Bacon Pastie Rolls

22. Ben’s Coconut Beef Curry

49. Ben’s KEEN’S Mustard Maple Snack Mix

23. Curry Beef & Greens

50. Bacon & Veggie Slice

24. KEEN’S Traditional Beef Curry

51. Grilled Chicken & Slaw Baguettes

25. Ben’s Chicken Curry

52. Curry Puffs

26. KEEN’S Secret Chicken Curry

53. Scotch Eggs

27. KEEN’S Mango Chicken Curry

Fish & Seafood 28. Curry Chilli Prawns 29. Ben’s Mussels In KEEN’S Curry Broth

3

Shredded Chicken Salad with Mustard Vinaigrette

SERVES

Cooking

4

0

Ingredients

MINS

Preparation

15

mins

Directions

2 cups shredded, roasted chicken meat

1. Toss chicken and butter lettuce together in a large bowl and divide between 4

1 butter lettuce, leaves torn

salad bowls or plates. Evenly sprinkle walnuts and sliced pear over plated salad.

½ cup (62g) toasted walnuts 1 pear, cored and sliced 2 tsp KEEN’S Mustard Powder 1/3 cup (80mL) white wine vinegar

2. Combine KEEN’S Mustard Powder, white wine vinegar, olive oil and fresh chives. 3. Pour dressing evenly between each salad and season with McCormick Black Pepper.

1/3 cup (80mL) olive oil

Recipe Tip

1 tbsp fresh chives, chopped McCormick Adjustable Grinder Black Peppercorns

Other nuts that can work well with these flavours are toasted almonds or hazelnuts.

4

7 Leaf Salad with Orange Mustard Dressing

SERVES

Cooking

4

0

Ingredients

mins

Preparation

15

mins

Directions

3 oranges

1. To make a dressing; combine the juice from 1 orange, brown sugar, vinegar and

1 tsp brown sugar

KEEN’S Mustard Powder in a small jug, season with McCormick Sea Salt and Black

1tbsp (20mL) apple cider vinegar 2 tsp KEEN’S Mustard Powder McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

Pepper. Stir well and set aside. 2. Peel and slice remaining oranges, removing all pith and skin. Toss orange segments with salad leaves, cucumber and the dressing. Sprinkle over hazelnuts and serve.

150g mixed salad leaves 1 small Lebanese cucumber, sliced into strips 1/3 cup (50g) hazelnuts, crushed

Recipe Tips - Neat orange segments add a professional look to your salad. - Use a serrated knife to peel your oranges, and cut between the membranes for orange segments clear of any pith. 5

Zucchini & Couscous Salad

SERVES

Cooking

4

40

Ingredients

MINS

Preparation

10

mins

Directions

100g Israeli (pearl) couscous

1. Cook couscous in a medium saucepan of boiling salted water until tender

6 x (100g) thin slices prosciutto

(10 -12 minutes), drain well and set aside.

2 x (350g) zucchini, thinly sliced lengthways 1-2 tbsp (20-40mL) extra-virgin olive oil 1 cup (140g) frozen peas, defrosted ½ cup fresh basil, coarsely torn ½ cup fresh mint leaves, coarsely torn

2. Panfry prosciutto in a medium frying pan over a medium-high heat until crisp, transfer to a chopping board. Add a drizzle of olive oil and cook zucchini in batches, turning once until golden and adding oil as necessary. Transfer each batch, as it cooks to a serving bowl.

250g bocconcini, roughly torn

3. Blanch peas in a saucepan of boiling salted water (1 minute), refresh in cold

MUSTARD LEMON DRESSING

water, drain and add to zucchini.

2 tsp KEEN’S Mustard Powder ¼ cup (60 mL) extra-virgin olive oil 2 garlic cloves, finely chopped

4. Combine the couscous, crumbled reserved prosciutto, basil, mint and bocconcini with zucchini and peas.

1 tsp honey

5. To make dressing; whisk together Mustard Lemon Dressing ingredients in a

zest and juice of a lemon

serving jug, season with McCormick Sea Salt and Black Pepper.

McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

6. Drizzle dressing over couscous salad, toss to combine and serve with crusty bread.

TO SERVE crusty bread

Recipe Tip Toast the crusty bread and serve salad spooned over, like a bruschetta. 6

Creamy Zesty Potato Salad

SERVES

Cooking

4

15

Ingredients 1 kg small chat potatoes, halved ½ cup (125g) whole egg mayonnaise 2 tsp KEEN’S Mustard Powder

mins

Preparation

5

mins

Directions 1. Cook potatoes, uncovered, in a large saucepan of boiling, salted water for 10 to 15 minutes or until just tender. Drain and cool completely.

1tbsp (20mL) lemon juice

2. In a medium bowl combine mayonnaise, KEEN’S Mustard Powder and lemon juice. Season well with McCormick Black Pepper and stir to combine.

McCormick Adjustable Grinder Black Peppercorns

3. Combine potatoes and beans on a serving plate and serve with a generous drizzle of dressing and fresh parsley.

100g green beans, trimmed blanched and cooled fresh parsley leaves

Recipe Tip Turn this simple potato salad into a nicoise salad, with the addition of canned tuna flakes, halved boiled eggs and cherry tomatoes.

7

Ben's Poached Chicken

SERVES

2 Ingredients 2 cups (500mL) chicken stock 1 x (250g) skinless chicken breast ½ iceberg lettuce 8 cooked, small chat potatoes

DRESSING ¼ cup (60g) mango chutney ¼ cup (60g) whole egg mayonnaise ¼ cup (60g) plain yoghurt 1 clove garlic, finely chopped 1 tbsp tomato paste 1 lemon, juiced McCormick Adjustable Grinder Sea Salt

Directions 1. Place stock in medium saucepan with lid, bring to the boil add chicken and return to the boil, turn the heat off and cover. Allow chicken to poach for 15 minutes. Remove chicken from pot and set aside to cool. 2. In a bowl whisk mango, mayonnaise, yoghurt, garlic, tomato paste, lemon and KEEN’S Curry Powder. Season to taste with McCormick Sea Salt. Cut potatoes into bite-sized pieces and gently mix them into the dressing with the parsley. 3. Once the chicken has cooled, slice and season with McCormick Sea Salt. 4. Shred the iceberg lettuce and divide between serving bowls. Place the potato dressing on top of the lettuce followed by sliced chicken. Garnish with additional parsley.

1 tbsp KEEN’S Traditional Curry Powder 1 tbsp finely chopped fresh parsley fresh parsley extra for garnish

8

Shepherd’s

Pie with a Twist

SERVES

Cooking

6

11/2

Ingredients ¼ cup (60mL) olive oil 1 medium onion, chopped 1kg lamb mince 1 carrot, chopped 2 celery stalks, chopped ½ medium eggplant or zucchini, diced 1 tbsp KEEN’S Traditional Curry Powder 2 tbsp plain flour 2 cups (500mL) chicken stock 1 x 400g can diced tomatoes 1 cup podded broad beans ¼ cup (35g) pine nuts 2 tbsp parsley, chopped McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

HRS

30

mins

Directions 1. Heat oil in a large saucepan over a medium heat, add the onion and cook stirring for 1-2 minutes until softened. Add the lamb and cook for a further 4-5 minutes until browned, breaking up any lumps with a wooden spoon. 2. Add carrot, celery and eggplant to the pan and cook for a further 3-4 minutes. Sprinkle KEEN’S Curry Powder and flour over mince mixture and stir in. Slowly pour in the stock stirring continually as mixture thickens to ensure no lumps. 3. Add tomatoes and bring to the boil. Reduce heat to low and simmer for 40 minutes. Stir through broad beans, pine nuts and parsley. Season to taste with McCormick Sea Salt and Black Pepper. 4. Place sweet potato in a medium saucepan of water. Bring to the boil. Reduce heat to low and simmer for 15 minutes until soft. Drain and return to the pan. 5. Mash together with the cream and butter. Season to taste with McCormick Sea Salt and Black Pepper. 6. Preheat oven to 180˚C (160˚C fan forced). Transfer the mince mix to an ovenproof dish (2L/8 cup capacity), top with the sweet potato mash and place in oven for 15 minutes or until browned.

1kg sweet potatoes, peeled, chopped

Recipe Tip

½ cup (125 mL) cream 60g butter, chopped

Preparation

Add grated tasty cheese to the mashed potato for another twist. 9

Potato Topped Mustard Meatloaf

SERVES

Cooking

4

11/4 HRS

Ingredients

Preparation

20

mins

Directions

750g potatoes, peeled roughly chopped

1. Preheat oven to 180˚C (160˚C fan-forced). Grease a 7cm-deep, 11cm x 21cm loaf

40g butter, chopped

pan. Double line base and sides with baking paper, extending paper 3cm above

¼ cup (60 mL) milk ¼ cup (30g ) grated tasty cheese McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns 500g lean beef mince 1 onion, finely chopped 2 garlic cloves, finely chopped

edges of pan. 2. Cook potato in a saucepan of boiling, salted water for 12 to 15 minutes or until tender. Drain well. Return to pan over low heat. Add butter and milk. Mash until smooth. Add cheese. Season with McCormick Sea Salt and Black Pepper and set aside. 3. Place mince, onion, garlic, carrot, peas, egg, breadcrumbs, barbecue sauce, tomato sauce and KEEN’S Mustard Powder in a large bowl. Season with McCormick

1 carrot, finely diced

Sea Salt and Black Pepper. Mix well to combine. Spoon the mixture into prepared

½ cup (140g) frozen peas (thawed and drained)

pan, pressing with the back of spoon to level.

1 egg, lightly beaten

4. Bake for 25 minutes or until browned and almost cooked through. Remove from

½ cup dried breadcrumbs

oven. Increase temperature to 200˚C (180˚C fan-forced). Spoon mashed potato

¼ cup (60 mL) barbecue sauce ¼ cup (60 mL) tomato sauce 2 tbsp KEEN’S Mustard Powder

TO SERVE

evenly over top of meatloaf. Return to oven and bake for a further 20 to 25 minutes or until potato is golden brown. Stand meatloaf in pan for 10 minutes. 5. Using the baking paper, lift onto a chopping board. Cut into thick slices and serve with steamed green vegetables and gravy.

gravy

Recipe Tip Great served chilled, with KEEN’S Mustard and fig chutney. 10

Ben's Charred Grilled Curried Leg of Lamb

SERVES

6 Ingredients ¼ cup mint leaves, finely chopped 1 tbsp coarsely chopped, washed coriander root 1 tbsp KEEN’S Traditional Curry Powder 1½ lemons, juiced 3cm piece ginger, peeled & grated 1 tsp tomato paste 1 tbsp (20mL) vegetable oil

Directions 1. In a medium bowl combine mint, coriander root, KEEN’S Curry Powder, lemon juice, ginger, tomato paste and oil. Season well with McCormick Sea Salt and stir well to create the curry marinade. 2. Pre heat BBQ grill to medium. Rub the marinade over the lamb, keeping the coverage even. Place lamb on grill, skin side down, set aside remaining marinade. 3. Cook for 7-8 minutes each side, (depending on the heat of your grill), basting with reserved marinade. Once cooked to your liking, allow to rest for 7-8 minutes before slicing and serving.

McCormick Adjustable Grinder Sea Salt 1-1½kg butterflied lamb leg

Ben's Tip

- If you like the well charred flavour of BBQ meat, do not trim the fat off the leg of lamb to well. Leaving the fat on will ensure it melts onto the coals and flair the flames, charring the meat. - Coriander roots are found at the end of fresh sprigs of coriander; they are aromatic and add a strong coriander flavour to your curry. They can still have dirt on them, after being picked and sold, so be sure to clean them well before using. 11

Spicy Lamb & Spinach

SERVES

Cooking

2

10

Ingredients 300g lamb loin 1 tbsp KEEN’S Traditional Curry Powder 1 tbsp (20mL) oil 4 small tomatoes, quartered 20 green beans, trimmed and halved 100g spinach, washed

mins

Preparation

15

mins

Directions 1. Coat lamb loin in oil, roll in KEEN’S Curry Powder pressing the curry powder evenly into the flesh. 2. Place the coated lamb in a hot frying pan and cook for 4 minutes on high. Reduce the heat to medium then gently turn the lamb. 3. Add the tomatoes and beans to the pan, cook for 4 minutes then remove lamb from the pan and keep warm. 4. Add the spinach and toss with the tomatoes and beans until wilted. Plate vegetables and serve with thickly sliced lamb.

12

Cheesy Chicken & Mustard

Cannelloni

SERVES

Cooking

4

45

Ingredients

Preparation

mins

20

mins

Directions

1 tbsp (20mL) olive oil

1. Preheat oven to 200°C (180˚C fan forced). Heat the oil in a large non-stick frying

1 onion, finely chopped

pan over medium heat. Add onion, garlic and McCormick Thyme Leaves cook,

1 clove garlic, finely chopped 1 tsp McCormick Thyme Leaves ½ bunch kale, trimmed, washed and chopped 500g chicken mince 2 tsp KEEN’S Mustard Powder 2 cups (480g) ricotta 1½ cups (170g) grated mozzarella 1 cup (250 mL) thickened cream McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns 8 fresh lasagne sheets, cut to 14cm x 16 cm rectangles 1 cup (250ml) chicken stock McCormick Adjustable Grinder Black Peppercorns (extra)

stirring, for 3-4 minutes or until onion softens. Add the kale and cook stirring for 3 minutes or until wilted. Add mince to the pan and cook stirring, breaking up the mince for 6-8 minutes or until browned. Set aside to cool slightly. 2. Add the KEEN’S Mustard Powder, half of the ricotta and mozzarella, ½ cup (125mL) of the cream to chicken mixture and season well with McCormick Sea Salt and Black Pepper and mix to combine. 3. Place ½ cup of the mixture along the longer edge of each lasagne sheet and roll to enclose. Place the cannelloni in a large, lightly greased oven-proof dish, seam side down. Repeat with remaining mixture and lasagne sheets. 4. In a medium bowl, combine remaining mozzarella, ricotta and cream with stock, stir to combine and pour over cannelloni. Season the top with a generous grind of McCormick Black Pepper. 5. Cook for 20-25 minutes, or until pasta is cooked through and the top is golden.

Recipe Tip The softer ricottas are best for this dish. 13

Creamy Mustard Fettuccine

SERVES

Cooking

4

20

Ingredients

mins

Preparation

15

mins

Directions

400g tricolour fettuccine

1. Cook fettuccine as per packet directions. Place KEEN’S Mustard Powder, cream,

1 tbsp KEEN’S Mustard Powder

garlic and chicken stock in a small bowl, season with McCormick Black Pepper stir

150mL thickened cream ½ clove garlic, finely chopped ½ cup (125mL) chicken stock McCormick Adjustable Grinder Black Peppercorns 1 tbsp (20 mL) olive oil 6 spring onions, finely chopped ½ red capsicum, sliced

and set aside. 2. Heat oil in a large frying pan over medium heat; add spring onions, red capsicum and ham. Cook stirring occasionally for 3 minutes. 3. Reduce heat add creamy mustard blend, spinach leaves and tomatoes to pan, toss through sauce until heated through. 4. Stir hot pasta through sauce and, serve with a sprinkle of pine nuts.

4 slices ham, chopped 100g baby spinach leaves

Recipe Tip

2 tomatoes, diced

TO SERVE toasted pine nuts

This could easily be suitable for vegetarians, simply substitute chicken stock for vegetable stock and omit ham. A very tasty pasta dish for all. 14

Ben's Chicken Stroganoff

SERVES

2 Ingredients 1 tbsp flour 1 tbsp KEEN’S Mustard Powder McCormick Adjustable Grinder Sea Salt 250g skinless chicken thigh fillet, roughly chopped 1 tbsp (20mL) vegetable oil 1 onion, thinly sliced 1 tbsp McCormick Paprika Hungarian style 1 clove garlic, finely chopped 1 x 400g can diced tomatoes 1 cup (250mL) chicken stock 1 cup (250mL) sour cream

Directions 1. Combine flour and KEEN’S Mustard Powder in a large bowl, season with McCormick Sea Salt. Toss chicken in flour mixture to coat. 2. Heat oil in a large saucepan over medium heat add onions and cook stirring occasionally for 5 minutes or until onion is translucent and soft. Increase heat to high and brown chicken in pan. 3. Add McCormick Paprika, garlic and tomatoes and stir through until well combined. Cook over medium heat until the tomato sauce reduces, resembling a paste. Add stock and continue cooking, reducing the mixture down again by half. 4. Just before serving, stir through sour cream. Remove from heat and stir cooked pasta through chicken stroganoff.

250g pasta of your choice, cooked according to packet instructions

15

Chutney & Almond Baked Chicken

SeRVES

Cooking

4

40

Ingredients 4 x 200g skinless chicken breast fillets ½ cup (140g) fruit chutney 1 tbsp KEEN’S Traditional Curry Powder 1 tbsp KEEN’S Mustard Powder 1 tbsp (20mL) olive oil 1 tbsp (20mL) soy sauce ½ cup (45g) flaked almonds

mins

Preparation

10

mins

Directions 1. Preheat oven to 180˚C (160˚C fan forced). Grease and line the base of a 5cm deep, 20cm x 30cm ovenproof dish with baking paper. Arrange chicken, over base in a single layer. 2. Place chutney, KEEN’S Curry Powder, KEEN’S Mustard Powder, olive oil and soy sauce in a small bowl and whisk to combine. Pour over chicken. Turn chicken to coat in chutney mixture. 3. Sprinkle almonds over the top of chicken, cover loosely with baking paper and bake for 30 minutes. Remove paper and bake for a further 10 minutes or until almonds brown and chicken is cooked through.

Recipe Tip Substitute chicken fillets with Maryland ts, and cook until juices run clear approximately 45 - 60 minutes. 16

Mustard & Lemon Chicken Stir-fry

SERVES

Cooking

4

20

Ingredients

mins

Preparation

15

mins

Directions

2 tbsp KEEN’S Mustard Powder

1. Place KEEN’S Mustard Powder, soy sauce, lemon juice, garlic, brown sugar and 1

2 tbsp (40mL) soy sauce

tablespoon of oil in a small bowl and stir to combine well.

2 tbsp (40mL) lemon juice 1 clove garlic, finely chopped 1 tbsp brown sugar 2 tbsp (40mL) vegetable oil 500g chicken breast, thinly sliced

2. Heat remaining oil in a wok over high heat, add chicken and stir fry until browned, remove chicken and set aside. 3. Add prepared vegetables to wok and stir fry 2-3 minutes. Return chicken to wok with lemon mustard blend and stir fry a further 2 minutes.

500g assorted stir fry vegetables

TO SERVE

4. Delicious served with steamed rice.

steamed rice

Recipe Tip For the best stir fry results, be sure to have all elements of the recipe prepared before you start cooking. Stir frying is a very fast method of cooking and delaying the process can leave you with a less than perfect result. 17

Butterflied

Chicken in a Mustard Buttermilk Marinade

SERVES

Cooking

4

45

Ingredients

Preparation

mins

10

mins

Directions

MARINADE

1. Place all marinade ingredients in a large bowl, stir to combine and season well

½ cup (125mL) buttermilk

with McCormick Sea Salt and Black Pepper.

2 tbsp KEEN’S Mustard Powder 1 tbsp chopped fresh thyme 1 tbsp brown sugar 1 garlic clove, crushed

2. Add chicken to bowl and cover with marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight. 3. Preheat fan /grill to 200˚C (180˚C fan forced).

McCormick Adjustable Grinders Sea Salt McCormick Adjustable Grinder Black Peppercorns

4. Lay chicken flat, skin side up onto a foil lined baking tray and fan grill in centre of oven for 45 minutes or until charred, juices run clear and chicken is cooked through.

1½kg chicken, butterflied

TO SERVE

5. Serve with a green salad and steamed chat potatoes.

steamed chat potatoes

Recipe Tip

lemon wedges

- BBQ over medium flame, turning once, until juices run clear approximately 30-35 minutes. - Substitute a butterflied chicken with 4 Maryland ts of chicken. 18

Apricot & Mustard Christmas Turkey

SERVES

Cooking

8

11/2

Ingredients ½ cup (120g) apricot jam ½ cup (74g) raisins, chopped 2 tsp KEEN’S Mustard Powder 1 tsp McCormick Thyme Leaves 1 tsp McCormick Sage Leaves Ground McCormick Adjustable Grinder Black Peppercorns 1kg turkey breast

HrS

Preparation

10

mins

Directions 1. Preheat oven to 180°C (160˚C fan forced). 2. Place apricot jam, raisins, KEEN’S Mustard Powder, McCormick Sage Leaves Ground and Thyme Leaves in a heatproof bowl. Season with McCormick Black Pepper, stir well and microwave for 30 seconds on high or until jam is melted. 3. Place turkey breast on a baking paper lined baking tray, spread ¼ of the jam mixture over the turkey breast and cover with a sheet of lightly greased foil. 4. Bake for 1 hour, basting every 20 minutes with remaining jam mixture. Remove foil, continue cooking for 30 minutes or until glazed and cooked through.

Recipe Tip With the addition of fresh bread crumbs you can turn the apricot mustard glaze into a stuffing for a whole bird. 19

Pineapple Mustard & Spice Glazed Ham

SERVES

Cooking

12

11/2

Ingredients

HRS

Preparation

15

mins

Directions

2 medium ripe pineapples, peeled lengthwise, cored, and cut into 8ths lengthwise

1. Pre heat oven to 180˚C (160˚C fan forced). Heat a lightly greased, medium

1½ cups (320g) brown sugar

occasionally until golden. Transfer half of the cooked pineapple to a food processor

2 tbsp KEEN’S Mustard Powder

sized frying pan over med- high heat. Cook pineapple wedges in batches, turning and process until smooth. Reserve remaining cooked pineapple until ready to serve ham.

½ tsp McCormick Cardamom Ground 1 tsp McCormick Allspice Ground 1 tsp McCormick Ginger Ground ¼ cup (60mL) golden syrup 1 smoked, bone-in ham (4 kg)

2. the pineapple puree through a fine sieve into a medium saucepan. Add, sugar, KEEN’S Mustard Powder, McCormick Spices and golden syrup. Stir to combine. Cook the pineapple mixture over low heat until it reduces to a syrupy 1½ cups. Set aside. 3. Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out). 4. Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines. Place ham in a large roasting pan with a cup of water. 5. Brush ham with a little syrup, cover with foil and place in oven for 15 minutes. Reduce oven temperature to 160˚C (140˚C fan forced) remove the foil, brush with glaze and continue cooking, basting 5-6 more times every 10 minutes until the ham is evenly glazed, sticky and rich (approx.1hour). Rest for 30 minutes before carving. 6. Slice reserved pineapple and serve with sliced ham and basting juices from the roasting pan.

20

KEEN’S Curried Sausages

SRVES

Cooking

4 -6

30

Ingredients 3 tablespoons vegetable oil 8 thin beef sausages 1 onion, sliced 1 tbsp KEEN’S Traditional Curry Powder 1 tbsp plain flour 2 cups (500mL) chicken stock 2 apples, cored and cut into 8 wedges ¼ cup raisins 100g (1 cup) green beans, sliced

mins

Preparation

20

mins

Directions 1. Heat 2 tablespoons of the oil in a large saucepan over a medium heat, add the sausages and brown evenly, remove from pan and set aside. 2. Add remaining oil to pan with the onions and cook stirring for 3 minutes or until softened. Stir the KEEN’S Curry Powder and flour through the onions then slowly pour in the stock stirring continuously to minimise lumps. 3. Return the sausages to the pan with the apple and raisins, bring to the boil, reduce heat to low and simmer for 15 – 20 minutes. 4. Stir through the beans, cream, coriander and spinach cook for a further 5 minutes. Season to taste with McCormick Sea Salt and Black Pepper.

2 tbsp (40mL) thickened cream

Recipe Tips

¼ cup fresh coriander leaves, chopped 1 cup baby spinach leaves McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

- Serve with crusty bread to soak up the delicious curry sauce. - Extend your dinner repertoire by substituting beef sausages with chicken sausages. 21

Ben's KEEN’S Coconut Beef Curry

SERVES

4 Ingredients 2 tbsp (40mL) vegetable oil 1 kg chuck steak, cubed 1 onion, roughly chopped 1 red chilli, chopped 2 cloves garlic, finely chopped 1 tbsp brown sugar 1 stalk lemongrass, finely chopped 2 cm ginger, peeled & finely chopped ​10 curry leaves 1 tbsp McCormick Cumin Ground 2 tsp KEEN'S Traditional Curry Powder ½ x 400g can crushed tomatoes

Directions 1. Heat oil in the base of a pressure cooker, cook steak until lightly browned, remove from pot and set aside. Add onion, chilli, garlic, brown sugar, lemongrass, ginger, cumin, curry leaves and KEEN’S Curry Powder to the pot and fry off until fragrant. Add tomatoes and heat through before returning the browned steak to the pot. Pour stock and 1 cup of the coconut milk in with the beef and bring up to pressure for 45 minutes. 2. After 45 minute cooking time release the pressure cooker, add the remaining coconut milk and reduce down over medium heat for about 15 minutes. 3. To make raita, combine yoghurt, cucumber and onion in a small bowl. 4. To serve, grill naan bread on a skillet over high heat. Serve while hot as an accompaniment to the beef curry.

2 cups (500mL) beef stock 2 cups (500mL) coconut milk 4 x naan bread, to serve

RAITA ½ cup (125mL) natural yoghurt ½ cucumber, finely diced ½ red onion, finely diced

22

Curry Beef & Greens

SRVES

Cooking

4

20

Ingredients 500g beef rump, thinly sliced

mins

Preparation

20

mins

Directions 1. In a medium bowl toss beef with KEEN’S Curry Powder, to coat well.

1½ -2 tbsp KEEN’S Traditional Curry Powder 2 tbsp (40mL) vegetable oil 12 asparagus spears or green beans, sliced into 3cm lengths 6 spring onions, sliced into 3cm lengths 100g snow peas, cut in half

2. Heat oil in a large frying pan or wok over a high heat add, beef and stir fry for 1-3 minutes or until browned, remove from pan and set aside. Add asparagus or beans and stir fry for a further 2 minutes. 3. Add remaining ingredients to the pan with beef and stir fry until warmed through, serve over rice.

Recipe Tip

100g baby spinach leaves 1 tbsp (20mL) coconut cream

TO SERVE

Substitute beef with 500g of chicken fillet, cut into strips creating another delicious curry.

cooked rice

23

KEEN’S Traditional Beef Curry

SERVES

Cooking

4

35

Ingredients 1 tbsp (20mL) vegetable oil 500g beef, cubed 1 onion, sliced 2 tbsp KEEN’S Traditional Curry Powder 500g potatoes, cubed 1 x 800g can whole, peeled tomatoes, roughly chopped

mins

1. Heat oil in a large saucepan over medium heat and cook beef and onion for 5 minutes or until browned well. Add KEEN’S Curry Powder and cook stirring for 1 minute, add potatoes and stir well to coat. 2. Stir in chopped tomatoes and remaining tomato liquid, reduce heat and simmer for 30 minutes or until potato is tender. 3. Serve with rice, minted yoghurt and curry leaves.

Recipe Tip

cooked rice

fried curry leaves

15

Directions

TO SERVE minted yoghurt

mins

Preparation

Potato can be substituted or added to, with other vegetables, like sweet potato, green beans or cauliflower. 24

Ben's Chicken Curry

SERVES

2 Ingredients 1 tbsp (20mL) vegetable oil 6 x (400g) skinless chicken thigh fillets 1 onion, roughly chopped 2 cm piece ginger, sliced 2 cloves garlic, finely chopped 1 tsp McCormick Paprika Hungarian style 2 cinnamon sticks 5 cardamom pods 10 curry leaves 1 tsp McCormick Fennel Seeds

Directions 1. Heat oil in a large frying pan over a medium heat; add chicken and cook for 5 minutes on either side or until the chicken is a dark golden colour. Remove from pan and set aside. 2. Add onion, ginger and garlic to the pan, cook stirring for 5 minutes or until the onions brown. Add paprika, cinnamon, cardamom, curry leaves, McCormick Fennel Seeds, lemon grass and KEENS Curry Powder and stir through. Once combined, stir through coconut milk and return chicken to the curry mixture reduce heat and simmer for 30 minutes. 3. In a small bowl whisk egg, pour over curry mixture and stir through. Squeeze or drizzle lime juice over your curry to serve. Serve with steamed rice.

1 stick lemon grass, inner white core only, finely chopped 1 tbsp KEEN’S Traditional Curry Powder 1 x 400mL can coconut milk 1 egg ½ lime, juiced

25

Keen’s Secret Chicken Curry

SERVES

Cooking

4

40

Ingredients 2 tbsp (40mL) oil 2 medium onions, diced 4 cloves garlic, finely sliced 2cm piece ginger, peeled, finely sliced 1 small red chilli, finely sliced 2 tbsp KEEN’S Traditional Curry Powder 1 tsp McCormick Coriander Ground ½ tsp McCormick Cumin Ground

mins

Preparation

10

mins

Directions 1. Heat oil in a medium saucepan over medium heat; add onions, garlic, ginger and chilli. Sauté for 6-8 minutes or until onions soften. 2. Add the KEEN’S Traditional Curry Powder, McCormick Coriander Ground, Cumin Ground, Paprika Hungarian Style and Turmeric and cook for a further 2-3 minutes (add a little water if sticking to the bottom of the pan). 3. Stir through tomatoes, coconut cream and chicken, reduce temperature and simmer for 20 minutes until chicken is cooked. 4. Serve over steaming rice with coriander and yoghurt.

½ tsp McCormick Paprika Hungarian Style ½ tsp McCormick Turmeric Ground

Recipe Tip

1 x 400g can diced tomatoes 1 x 270mL can coconut cream 1kg chicken thigh fillet, diced

This curry recipe is delicious substituting chicken with firm white fish fillets or green prawn cutlets.

TO SERVE cooked rice fresh coriander yoghurt

26

KEEN’S Mango Chicken Curry

SRVES

Cooking

4

20

Ingredients 1 tbsp (20mL) vegetable oil 500g skinless chicken thigh fillet, cubed 1 onion, thinly sliced 2 tbsp KEEN’S Traditional Curry Powder

mins

Preparation

10

mins

Directions 1. Heat oil in a medium frying pan over medium heat and cook chicken and onion for 5 minutes or until browned. Add KEEN’S Curry Powder and cook stirring for 1 minute, add mango and coconut cream and stir through. 2. Reduce heat and simmer for 10 minutes. Serve with rice.

1 x 425g can sliced mango ½ cup (125mL) coconut cream

TO SERVE cooked rice

Recipe Tip Increase vegetable intake by adding cooked green beans in final stages of cooking.

27

Curry Chilli Prawns

SERVES

Cooking

4 -6

10

Ingredients 1 tbsp ( 20mL) vegetable oil 500g raw peeled prawns, tails on 1 onion, thinly sliced 2 tbsp KEEN’S Traditional Curry Powder

mins

Preparation

5

mins

Directions 1. Heat oil in large wok or fry pan over high heat. Add prawns and onion and stir fry for 3 minutes or until onions are golden and prawns are changing colour. 2. Add KEEN’S Curry Powder, tomato paste, ½ cup (125mL) water and chillies, stirfry for a further 1- 2 minutes, until prawns are cooked through and coated in sauce.

2 tbsp tomato paste 1-2 red chillies, sliced

Recipe Tip Serve with cooked rice and sliced spring onions 28

Ben's Mussels in Keen’s Curry Broth

SERVES

4 Ingredients 1 tbsp (20mL) coconut oil ½ red onion, diced 1 tbsp coarsely chopped, washed coriander root 1 red chilli, thinly sliced 1 green chilli, thinly sliced 2 cm piece of ginger, peeled & diced 1 tbsp KEEN’S Traditional Curry Powder

Directions 1. Heat coconut oil in a large saucepan with tight fitting lid over medium heat. Add onion, coriander, chillies and ginger. Stir cooking for 2 minutes or until aromatic, stir in KEEN’S Curry Powder. 2. Increase heat to high and add mussels to the pan cover and cook, steaming for 3 minutes. Add cream, cover and give the pot a shake to stir through the cream. 3. Steam for a further 30 seconds. Remove from heat, stir through fresh parsley and serve.

1 kg mussels, scrubbed & debearded ¼ cup (60mL) coconut cream 1 tbsp finely chopped parsley

29

Baked Salmon with Curried Lentils & Spinach

SERVES

Cooking

4

25

Ingredients

mins

Preparation

15

mins

Directions

1 stick celery, finely chopped

1. Preheat oven to 200˚C (180˚C fan forced). Place salmon fillets, skin side up and cherry tomatoes on a baking paper lined oven tray. Drizzle a tablespoon of olive oil over and season well with McCormick Sea Salt and Black Pepper. Bake for 15 to 20 minutes or until tomatoes are lightly charred and fish cooked to your liking. 2. Heat remaining 2 tablespoons olive oil in a medium frying pan over medium heat. Add onion, carrot, celery, garlic and KEEN’S Curry Powder, cook stirring for 5 minutes or until vegetables soften. 3. Add lentils and stock cook stirring for a further 2 minutes until reduced. Add spinach and cream and continue cooking, stirring for 2 minutes until spinach is wilted.

1 clove garlic, finely chopped

4. To serve, divide lentil and spinach mixture, salmon and tomatoes between plates.

4 salmon fillets (approx.180g each) skin on 250g trussed cherry tomatoes McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns ¼ cup (60 mL) olive oil 1 onion, finely chopped 1 carrot, finely chopped

1 tbsp KEEN’S Traditional Curry Powder 400g can lentils, rinsed, drained

Recipe Tip

¾ cup (180 mL) chicken stock 150g baby spinach leaves, roughly chopped 1/3 cup (80 mL) thickened cream

For crisper fish skin, ensure the skin of the salmon is dry before seasoning and baking. 30

Ben's Keen's Fish Curry

SERVES

2 Ingredients 2 tbsp butter 1 tbsp KEEN’S Traditional Curry Powder 1 tbsp flour 2 cups (500mL) milk 1 large potato, par-boiled & roughly chopped 500g firm white fish, cut into large pieces McCormick Adjustable Grinder Sea Salt

TO SERVE

Directions 1. Heat a large saucepan over a medium heat, add butter, KEEN’S Curry Powder and flour and stir to form a roux. Reduce heat and slowly pour in milk, stirring continuously, simmer until sauce thickens. 2. Stir potatoes through sauce. Add fish and gently stir, season to taste with McCormick Sea Salt. Continue cooking for 3 minutes, lightly poaching the fish. 3. Serve garnished with tomato and coriander.

1 tomato, deseeded and diced fresh coriander leaves

31

Ben's Keen's Butter Fried Fish

SERVES

4 Ingredients 250g butter, chilled & roughly chopped 2 cloves garlic, finely chopped 2 tbsp KEEN’S Traditional Curry Powder 600g fish fillets (approx. 4 x pieces) of your choice McCormick Adjustable Grinder Sea Salt 1/3 cup (80mL) lemon juice

Directions 1. Place butter, garlic and KEEN’S Curry Powder in a food processer, process until smooth. Spoon the mixture onto a piece of cling wrap. Roll into a ball and rest in a refrigerator until firm. 2. Melt flavoured butter in a large frying pan over medium heat. Add fish and cook for 2 minutes, spooning melted butter over the fish. The cooking time will vary depending on the size of the fish. Turn and cook for a minute on the other side, constantly spooning the butter sauce over the fish. Season with McCormick Sea Salt 30 seconds before removing from heat. 3. Add lemon juice to the residual butter mixture in the pan, emulsifying the mixture and drizzle over the fish when serving.

32

BBQ Salmon with Coriander Curry Butter

SeRVES

Cooking

4

20

Ingredients CORIANDER CURRY BUTTER 1 tsp KEEN’S Traditional Curry Powder 1 tsp McCormick Cumin Ground 90g butter, softened 1 clove garlic, crushed 1 tbsp finely chopped fresh coriander

SALMON 2 tsp KEEN’S Traditional Curry Powder 1 tbsp vegetable oil 4 salmon fillets, pin-boned (or firm white fish fillets)

mins

Preparation

20

mins

Directions 1. To make the coriander curry butter; cook KEEN’S Curry Powder and McCormick Cumin Ground in a small dry frying pan until fragrant, remove and allow to cool. Combine curry spice mixture, butter, garlic and coriander in a small bowl. Spoon the mixture along the edge of a piece of baking paper. Roll tightly to form a uniform log shape, twisting the ends to enclose. Refrigerate or freeze until just firm. Slice into rounds to serve. 2. For the salmon; combine the KEEN’S Curry Powder and oil in a small bowl, brush salmon with this mixture and season with McCormick Sea Salt. Cook salmon on a pre-heated, HOT grill pan (frying pan or barbeque) turning once until browned on both sides. (Salmon is best served a little under cooked, in the centre). 3. Serve salmon topped with sliced coriander curry butter.

Recipe Tip

McCormick Adjustable Grinder Sea Salt

Coriander Curry Butter is suitable to freeze. 33

Honey Roasted Mustard Pumpkin

SERVES

Cooking

4

45

Ingredients 1kg jap pumpkin, skin on, cut into 3cm-thick wedges 1 tbsp (20mL) olive oil

mins

Preparation

10

mins

Directions 1. Preheat oven to 200°C (180°C fan-forced). Line a shallow roasting pan with baking paper. Arrange pumpkin wedges, in a single layer, in pan.

2 tbsp (40mL) honey

2. Place oil, honey, KEEN’S Mustard Powder and garlic in a small bowl,

1 tbsp KEEN’S Mustard Powder

season with McCormick Sea Salt and Black Pepper and stir well. Spoon over

2 garlic cloves, finely chopped McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns 1 tbsp finely chopped fresh parsley

pumpkin and turn to coat. Toss parsley and bread crumbs together in a bowl and sprinkle evenly over pumpkin. 3. Roast for 40 to 45 minutes or until golden and tender. Stand for 3 minutes. Serve topped with extra parsley.

Recipe Tip

½ cup (35g) panko bread crumbs

TO SERVE fresh parsley leaves, extra

Leaving the peel on your pumpkin adds fibre to your meal. However if you prefer you can peel the pumpkin. 34

Cumin & Mustard Carrots

SERVES

Cooking

4 -6

20

Ingredients 2 bunches heirloom or Dutch, (purple, white or orange baby) carrots, peeled, ends trimmed 50g butter, chopped

mins

Preparation

15

mins

Directions 1. Cook carrots in a large saucepan of salted boiling water for 5 minutes or until just tender. Drain well.

1 garlic clove, crushed

2. Melt butter in a large frying pan over medium-high heat until foaming. Add the

2 tsp McCormick Cumin Seeds

carrots, garlic and McCormick Cumin Seeds cook, tossing, for 1 -2 minutes or until

1 tbsp KEEN’S Mustard Powder 2 tbsp honey McCormick Adjustable Grinder Sea Salt ¼ cup fresh coriander leaves, coarsely chopped

carrots start to brown. 3. Add KEEN’S Mustard Powder, honey and season well with McCormick Sea Salt. Toss carrots through to combine and place on a serving platter. Sprinkle with fresh coriander and serve immediately.

Recipe Tip This recipe works just as well with traditional Dutch carrots or peeled and cut regular carrots. 35

Toasted Almond, Beetroot & Mustard Dip

SERVES

Cooking

6

0

Ingredients

MINS

Preparation

15

mins

Directions

100g toasted almonds

1. Combine toasted almonds, beetroot, KEEN’S Mustard Powder, cream cheese,

400g can sliced beetroot

garlic and spring onions together in a food processor.

2 tsp KEEN’S Mustard Powder 100g cream cheese

2. Process until smooth. Serve as a dip or as a condiment.

1 clove garlic, chopped

Recipe Tip

4 spring onions, chopped

Other nuts that work well are raw or toasted cashews. 36

Mustard & Fig Chutney

SERVES

11/2

Cooking

cups

25

Ingredients

mins

Preparation

10

mins

Directions

1½ cups (375mL) water

1. Place water and figs in a medium saucepan and bring to the boil over medium

250g dried figs, chopped into small pieces

heat. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, or

¼ cup (60mL) treacle 2 tsp KEEN’S Mustard Powder McCormick Adjustable Grinder Sea Salt

TO SERVE selection of robust flavoured cheeses

until the figs have softened and are tender when tested with a skewer. Set aside for 10 minutes to cool slightly. 2. Place treacle, KEEN’S Mustard Powder and a pinch of McCormick Sea Salt into the bowl of a food processor. 3. Add the fig mixture and process until the mixture forms a paste. Spoon the fig chutney into sterilised, dry jars. Seal and keep in the fridge. 4. Serve with cheese or cold cuts.

Recipe Tip Treacle can be substituted with honey. 37

CLASSIC KEEN’S MAYONNAISE

SERVES

Cooking

4

10

Ingredients 2 tsp KEEN’S Mustard Powder ½ cup (125mL) sweetened condensed milk ¼ cup (60mL) white vinegar

10

mins

Directions 1. In a medium bowl combine KEEN’S Mustard Powder, sweetened condensed milk and vinegar. Season with McCormick Sea Salt and Black Pepper and stir until smooth.

McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

mins

Preparation

Recipe Tip To make a simple tartar sauce, simply stir finely chopped parsley, gherkin and capers through your classic KEEN’S Mayonnaise. 38

TRADITIONAL TABLE MUSTARD

Cooking

0 Ingredients KEEN’S Mustard Powder

mins

Preparation

20

mins

Directions 1. Gradually blend KEEN’S Mustard Powder with enough water to make a smooth paste, the consistency of thick cream. 2. Allow to stand for 10 minutes before serving.

Recipe Tip Toast crusty bread and serve Traditional Table Mustard with a selection of open sandwiches. 39

BREAKFAST HOLLANDAISE SAUCE

SERVES

Cooking

4

10

Ingredients 2 tsp KEEN’S Mustard Powder 2 egg yolks 2 tsp white vinegar

Mins

Preparation

10

mins

Directions 1. In a medium bowl whisk KEEN’S Mustard Powder, egg yolks and vinegar together. Whilst whisking constantly, very slowly add melted butter until a mayonnaise style sauce is formed (if too thick add a little lukewarm water).

½ cup (125g) unsalted butter, melted McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

Recipe Tip Serve with eggs, cooked how you like, poached or fried, grilled bacon and tomato over toasted Turkish bread. 40

Curried Omelette with Rice Noodles & Vegetables

SERVES

Cooking

4

20

Ingredients

mins

Preparation

30

mins

Directions

3 spring onions, thinly sliced lengthwise, cut into 3cm lengths

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Drain well and place in a medium bowl with spring onion, carrot, bean shoots and coriander.

1 carrot, cut julienne (matchsticks) or coarsely grated

2. Whisk eggs, KEEN’S Curry Powder, McCormick Sea Salt and Black Pepper and ¼ cup (60 mL) cold water in a large jug.

100g dried rice vermicelli noodles

1 cup (80g) bean shoots ½ bunch coriander (leaves only) 8 eggs 1 tbsp KEEN’S Traditional Curry Powder McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns 1 tbsp (20mL) vegetable oil

3. Heat 1 teaspoon vegetable oil in a 20cm non-stick frying pan over medium heat. Add one-quarter of the egg mixture. Swirl to coat. Cook for 30 seconds or until just set. 4. Top half of omelette with one-quarter of the noodle mixture. Cook for 1 minute or until egg has set. Fold over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining oil, egg and noodle mixture to make 4 omelettes. 5. Serve warm with a drizzle of mayonnaise and optional oyster sauce.

TO SERVE whole egg mayonnaise oyster sauce (optional)

Recipe Tip For a more substantial meal add shredded cooked chicken to the noodle mixture.

41

CURRIED EGG SANDWICHES

SRVES

Cooking

4 -6

0

Ingredients 6 eggs, hard boiled & peeled 2 tsp KEEN’S Traditional Curry Powder 1 tbsp McCormick Chives Chopped 1 tbsp whole egg mayonnaise McCormick Adjustable Grinder Sea Salt

15

mins

Directions 1. In a medium bowl, mash eggs with a fork. Add KEEN’S Curry Powder, McCormick Chives and mayonnaise and stir to combine. Season to taste with McCormick Sea Salt and Black Pepper. 2. Divide egg mixture and rocket between 4 slices of bread and top with remaining slices of bread.

McCormick Adjustable Grinder Black Pepper 1 cup baby rocket leaves

mins

Preparation

Recipe Tip Use this tasty filling for club or finger sandwiches.

8 slices fresh rye bread

42

CURRIED DEVILLED EGGS

SRVES

Cooking

4 -6

0

Ingredients

mins

Preparation

10

mins

Directions

¼ cup (60g) natural yoghurt

1. Cut each egg in half lengthways. Gently remove yolks with a teaspoon and place in a small bowl with KEEN’S Curry Powder, yoghurt and chives. Using a fork mash ingredients together and season to taste with McCormick Sea Salt and Black Pepper.

2 tbsp finely chopped fresh chives, plus extra for garnish

2. Spoon filling evenly between egg whites and garnish with a sprinkle of chives.

6 eggs, hard boiled & peeled 2 tsp KEEN’S Traditional Curry Powder

McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

Recipe Tip Substitute yoghurt with mayonnaise or melted butter, simply stir just enough mayo or melted butter into the yolk mixture, to create the correct consistency. Then spoon into the egg white halves. 43

Ben's Keen’s American Beans

SERVES

4 Ingredients 6 rashers (300g) of smoked short cut bacon, roughly chopped 1 tbsp (20mL) olive oil 1 onion, roughly chopped 1 tbsp KEEN’S Mustard Powder ¼ cup (60mL) maple syrup 1 x 400g can diced tomatoes McCormick Adjustable Grinder Sea Salt

Directions 1. Place oil, bacon and onion in a large, cold saucepan. Place over a low – medium heat and cook slowly, stirring until onion caramelises and the bacon becomes crispy (This can take up to 20 minutes). 2. Add KEEN’S Mustard Powder to pan and stir through, increase heat to medium, stir through the maple syrup. Add tomatoes and chicken stock, season to taste with McCormick Sea Salt, reduce heat and simmer until liquid is reduced by ¼. 3. Stir beans into the sauce and cook for 2 minutes or until beans are heated through. Serve over toasted sourdough bread.

1 cup (250mL) chicken stock 1 x 400g can kidney beans, drained & rinsed 1 x 400g can pinto beans, drained & rinsed 2 slices of sourdough bread (toasted)

44

Burger with mustard & beetroot relish

SERVES

Cooking

4

35

Ingredients

Mins

Preparation

25

mins

Directions

BEETROOT & MUSTARD RELISH

1. Place all relish ingredients in a medium saucepan. Bring to the boil, reduce heat

2 medium beetroots, cooked, peeled, cut into 1 cm cubes

and simmer for 20 minutes. Remove from heat and set aside to cool.

1 onion, finely diced

2. Combine burger ingredients in a large bowl, season well with McCormick Sea Salt

2 tsp KEEN’S Mustard Powder

and Black Pepper. Using your hands mix together until well combined. Divide and

1 tbsp McCormick Cumin Seeds ½ cup (110g) brown sugar ½ cup (125mL)

BURGER PATTIES 500g beef mince 1 tbsp KEEN’S Mustard Powder

shape mixture into four burger patties. 3. Pre heat a BBQ or grill plate to medium- high and cook burgers for 6-8 minutes each side or until cooked to your liking. 4. Build your burger, starting with a toasted bun base followed by your favourite fillings and finished with a bun top.

1 tbsp tomato sauce 1 carrot, grated

Recipe Tip

1 onion, grated 1 egg McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns

A few of our favourite filling suggestions include; Swiss cheese, fresh tomato, crisp lettuce, caramelised onions and BBQ sauce.

TO SERVE 4 burger buns, toasted your favourite fillings

45

Mustard Turkey Burgers

SERVES

Cooking

4

15

Ingredients 500g turkey mince 1 tbsp KEEN’S Mustard Powder

mins

Preparation

10

mins

Directions 1. In a medium sized bowl combine turkey mince, KEEN’S Mustard Powder, onion and red capsicum, season with McCormick Sea Salt and Black Pepper. Shape

1 small red onion, finely diced

mixture into four patties and chill for 10 minutes.

100g store bought, roasted red capsicums, chopped

2. Spray a non-stick frying pan with oil. Cook patties over medium-high heat for 4 to

McCormick Adjustable Grinder Sea Salt

5 minutes each side or until cooked through.

McCormick Adjustable Grinder Black Peppercorns

3. To serve, divide avocado and rocket between bun bases. Place a burger on each

TO SERVE

base, ¼ of the Parmesan (optional) and a bun top.  

4 whole-wheat buns, split & toasted

Recipe Tip

1 avocado, stoned, peeled & sliced 1 cup (50g) rocket ½ cup (50g) shaved Parmesan (optional)

Create another delicious option for these burgers with toasted Turkish bread or rolls and the addition of humus on the base. 46

Chicken & Mustard Schnitzel Rolls

SERVES

Cooking

6

10

Ingredients

mins

Preparation

15

mins

Directions

1½ tbsp KEEN’S Mustard Powder

1. Place KEEN’S Mustard Powder and flour into a freezer bag. In a medium bowl

¾ cup plain flour

whisk together the egg and milk. Place the breadcrumbs into another freezer bag.

1 egg 1 cup (250mL) milk 2 cups breadcrumbs 500g chicken tenderloins 2 tbsp (40mL) olive oil

2. Toss tenderloins in the flour mix and remove shaking off excess flour. Dip the floured tenderloins into the egg wash and then toss into breadcrumbs, pressing crumbs onto chicken. Repeat process with the remaining chicken, flour, egg wash and crumbs until all chicken is coated.

12 dinner rolls

3. Heat oil in a large frying pan over medium heat and pan-fry chicken for 3 minutes

200g shaved ham

on each side until golden brown and cooked

¼ cup (60g) whole egg mayonnaise 6 slices Swiss cheese ¼ iceberg lettuce, finely sliced

. 4. Spread each dinner roll with mayonnaise and fill with schnitzels, ham, cheese and lettuce.

Recipe Tip Once chicken tenderloins are crumbed refrigerate for 30 minutes, this helps the crumbs to stick better. 47

Chicken & Bacon Pastie Rolls

SERVES

24

Cooking

30

PCE

Ingredients

mins

Preparation

20

mins

Directions

250g sausage mince

1. Preheat oven to 220°C (200˚C fan forced). Line 2 baking trays with baking paper. Place potato, onion, bacon, garlic, chicken and sausage mince, peas and KEEN’S Curry Powder in a large bowl. Using hands mix until well combined. 2. Cut each sheet of pastry in half. Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg and roll up tightly to seal. 3. Cut each roll into 4 pieces. Arrange, seam side down, 3cm apart on prepared trays. Brush with remaining egg and sprinkle with poppy seeds.

½ cup (64g) frozen peas, defrosted

4. Bake for 25-30 minutes or until golden. Serve with tomato sauce.

2 medium potatoes, peeled, grated and excess liquid squeezed out 1 onion, finely chopped 4 rashers (150g) rind less bacon, finely chopped 1 garlic clove, finely chopped 250g chicken mince

1 tbsp KEEN’S Traditional Curry Powder 3 sheets frozen, ready rolled puff pastry, thawed

Recipe Tip

1 egg, lightly beaten poppy seeds to sprinkle

TO SERVE

2 sheets of puff pastry together and make a single, large pastie log. Serve sliced pastie with a salad as a tasty meal.

tomato sauce

48

Ben's Keen’s Mustard Maple Snack Mix

SERVES

5 Ingredients 1½ cups pretzels 1½ cups raw almonds 1½ cups raw cashews 1½ cup walnut halves 2 tbsp poppy seeds 2 tbsp sesame seeds ¼ cup (60mL) maple syrup

Directions 1. Preheat oven to 180∞C (160°C fan forced). Line a large baking tray with baking paper. 2. In a large bowl combine pretzels, nuts, seeds and maple syrup with KEEN’S Mustard Powder. Stir through so that the mixture is evenly coated. Season to taste with McCormick Sea Salt and spread the mixture evenly onto prepared tray. 3. Bake for 30 minutes, stirring halfway, remove from oven and cool on the tray.

1 tbsp KEEN’S Mustard Powder McCormick Adjustable Grinder Sea Salt

Ben's Tip

Store cold KEEN’S Maple Snack mix in an air tight container for up to a week.

49

Bacon & Veggie Slice

SERVES

Cooking

4 -6

45

Ingredients 1 tbsp (20 mL) olive oil 4 spring onions, finely chopped 1 clove garlic, finely chopped 2 (150g) rashers bacon, chopped 250g zucchini (approx. 2), grated (excess liquid squeezed out) 250g sweet potato, grated ½ cup fresh coriander leaves, roughly chopped 100g feta, crumbled

mins

Preparation

20

mins

Directions 1. Preheat oven to 180˚C (160˚C fan forced). Lightly grease a 20cm x 30cm baking dish and line with baking paper. 2. Heat oil in a medium frying pan over high heat. Add onion, garlic and bacon, cook stirring for 5 minutes or until brown. Place in a large bowl with zucchini, sweet potato, coriander, feta, ricotta and KEEN’S Curry Powder. Season well with McCormick Sea Salt and Black Pepper and mix well to combine. Stir eggs and flour through zucchini mixture until well combined. 3. Spoon into prepared pan and smooth the top. Bake for 40–45 minutes or until golden and cooked through. 4. Serve warm with a tomato & basil salad or chilled as part of a picnic hamper.

250g (1¼ cups) ricotta 1 tbsp KEEN’S Traditional Curry Powder McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns 6 eggs

Recipe Tip Cook in advance and freeze portions for work or school lunches. Omit the bacon and create a vegetarian meal.

1 cup (150g) self raising flour

TO SERVE tomato & basil salad

50

Grilled Chicken & Slaw Baguettes

SERVES

Cooking

4

15

Ingredients 2 tbsp plain flour 1 tsp KEEN’S Traditional Curry Powder 1 tsp McCormick Parsley Flakes McCormick Adjustable Grinder Sea Salt 2 (400g) chicken breast fillets, cut into thin slices length wise

mins

Preparation

15

mins

Directions 1. Combine flour, KEEN’S Curry Powder, McCormick Parsley Flakes in a low sided bowl and season well with McCormick Sea Salt. Brush chicken pieces with olive oil and lightly dust with seasoned flour. 2. Preheat a non stick frying pan over medium heat. Cook the chicken for 4–5 minutes each side or until cooked through and golden brown.

1 tbsp (20mL) olive oil

3. Combine mayonnaise, lime zest and juice. Spread the baguettes with mayonnaise and fill with chicken, cabbage, carrot and coriander leaves.

1/3 cup (80g) whole-egg mayonnaise

4. Serve with lime wedges and optional chilli.

finely grated zest of a lime 1 tsp lime juice

Recipe Tip

1 baguette, cut into 4 and halved 2 cups (160g) finely sliced cabbage

For a delicious variation substitute chicken with green prawns.

1 carrot, grated ½ cup fresh coriander leaves lime wedges extra, to serve 1 red chilli, thinly sliced optional

51

Curry Puffs

SERVES

36

Cooking

45

PCE

Ingredients 2 tbsp (40mL) vegetable oil 1 tbsp red curry paste 1 tbsp KEEN’S Traditional Curry Powder 1 small onion, finely diced 1 cup pumpkin, finely diced 2 large potatoes, finely diced ½ cup (125mL) vegetable stock ½ cup (125mL) coconut milk 1 tbsp brown sugar 2 tbsp chopped coriander

mins

Preparation

20

mins

Directions 1. Preheat oven to 190˚C (170˚C fan forced). 2. Heat oil in a large saucepan over a medium heat. Add red curry paste, KEEN’S Curry Powder, onion, pumpkin and potato. Cook stirring continually for 5 minutes. 3. Pour in stock, coconut milk and brown sugar then bring to the boil. Reduce heat to low, cover and simmer for 10 minutes. Remove lid and cook for a further 5 minutes until mixture thickens. Stir through coriander and season with McCormick Sea Salt. Remove from heat and allow to cool. 4. Using a 10cm cookie cutter cut each puff pastry sheet into four circles and brush lightly with egg. Place 1 tablespoon of cooled mixture into the middle of each circle, fold over and seal edges. Brush tops with egg wash. Place on baking paper lined baking trays and bake for 15-20 minutes or until golden.

McCormick Adjustable Grinder Sea Salt

Recipe Tip

9 sheets ready rolled puff pastry, thawed 2 eggs, lightly beaten

Stagger the defrosting of your pastry sheets, they will be easier to handle. 52

Scotch Eggs

SERVES

Cooking

8

6 Ingredients

MINS

Preparation

15

mins

Directions

500g pork mince

1. Place the pork mince, onion, garlic, KEEN’S Mustard Powder, lemon zest and

1 small onion, chopped

Worcestershire sauce in a food processor, process until the mix forms into a slightly

2 garlic cloves, crushed 1 tbsp KEEN’S Mustard Powder zest of 1 lemon 1 tbsp (20mL) Worcestershire sauce McCormick Adjustable Grinder Sea Salt McCormick Adjustable Grinder Black Peppercorns 6 hard boiled eggs 3 eggs, beaten flour for dusting 3 cups dry breadcrumbs

sticky ball. Season with McCormick Sea Salt and Black Pepper. 2. Divide the mix into six portions. Shape one portion into the cup of your hand, place a hard boiled egg into the ‘cup/indent’ and mould the mixture around the egg to enclose. Repeat with remaining pork mixture and eggs. 3. Dust each ball in flour, dip in egg wash and then toss in breadcrumbs, coating evenly. 4. Heat oil in a medium, deep, heavy based saucepan to 180°C. Cook the eggs 3 at a time turning occasionally for 7-8 minutes or until golden. Drain on absorbent paper.

vegetable oil for deep frying

Recipe Tip When deep frying it is important to heat the oil to the right temperature - not hot enough and the food will be greasy, too hot and it will burn. Add a cube of bread to the hot oil. It will turn golden in 15 seconds at 180°C. 53

Make Everyday meals better with keen's

54