Dinner in a Dash with Beerenberg

After long days exploring the great outdoors, get dinner ready in a flash thanks to Beerenberg's new range of meal bases and slow cooker sauces. Add in a few simple ingredients and you can get back to the important things. After all, there's stargazing to be done and marshmallows to be roasted.

SLOW COOKER
FRENCH CHICKEN

Serves 4-6

• 1kg chicken thighs
• diced 200g streaky bacon
• roughly diced 12 whole shallots
• 200g Swiss brown mushrooms, diced
• 3 carrots, diced
• 300ml red wine
• 1 tin diced tomatoes (400g)
• 1 jar Beerenberg Slow Cooker French Chicken (240ml)
• 250g green beans (optional)
• 3 potatoes (for mash, optional)

Heat 1 tablespoon of oil in a pan. Brown chicken, bacon and shallots before adding to a slow cooker with the remaining ingredients, including the contents of the jar rinsed out with the wine.

Stir to combine.

Cook on high for 2.5 hours or low for 5 hours.

Serve with mashed potato, green beans and crusty bread.

30 MINUTE MEAL BASE
CHICKEN CHORIZO PAELLA

Serves 4-6

• 600g chicken thigh, diced
• 1 chorizo
• 1 brown onion, diced
• 200g Arborio rice
• 500ml chicken stock
• 1 cup frozen peas
• 1 jar Beerenberg Chicken Chorizo Paella Meal Base (240ml)
• Handful flat leaf parsley, roughly chopped (for garnish, optional)
• 1 lemon, cut into wedges (for garnish, optional)

Heat 2 tablespoons of olive oil in pan. Add diced onion, diced chicken and sliced chorizo. Cook until brown.

Add uncooked rice and the contents of the jar, using the stock to rinse out jar.

Stir to combine. Cover with lid and simmer for 20 minutes. Add peas and stir through. Simmer for a further 5 minutes.

Remove from heat. Rest for 5 minutes. Serve with chopped flat leaf parsley and lemon wedges.

SLOW COOKER
MOROCCAN LAMB

Serves 4-6

• 1kg lamb, diced
• 1 brown onion, sliced
• 1 tin diced tomato (400g)
• 1 tin chickpeas (400g)
• 100ml beef stock
• 50g raisins
• 1 jar Beerenberg Slow Cooker Moroccan Lamb (240ml)
• 300g couscous (to serve, optional)
• 50g preserved lemons (to serve, optional)
• 1 pomegranate, seeds removed (optional)
• Handful flat leaf parsley, roughly chopped (to serve, optional)

Heat 1 tablespoon of oil in a pan.

Brown lamb and onion before adding to slow cooker with remaining ingredients, including the contents of the jar rinsed out with the beef stock.

Stir to combine.

Cook on high for 4 hours or low for 6 hours.

Serve with mashed potato, herbed couscous, pasta or rice and top with Greek yoghurt or pomegranate and flat leaf parsley.

30 MINUTE MEAL BASE
LAMB BIRYANI

Serves 4-6

• 500g lamb mince
• 1 brown onion, diced
• 180g Basmati rice
• 500ml beef stock
• 1 cup cauliflower, finely chopped
• 1 cup frozen peas
• 1 jar Beerenberg Lamb Biryani Meal Base (240ml)
• Handful slivered almonds (to serve, optional)
• Handful fresh mint, roughly chopped (to serve, optional)

Heat 2 tablespoons of olive oil in pan. Add diced onion and lamb mince. Cook until brown.

Add uncooked rice, finely chopped cauliflower and the contents of the jar, using the stock to rinse out jar.

Stir to combine. Cover with lid and simmer for 15 minutes. Stir occasionally.

Add peas and cook for a further 5 minutes.

Remove from heat. Rest for 5 minutes before serving. Serve with plain yoghurt and slivered almonds.

30 MINUTE MEAL BASE
MISO MAPLE PORK

Serves 4-6

• 500g pork mince
• 1 red onion, diced
• 100ml beef stock
• 500g fresh udon noodles
• 1 jar Beerenberg Miso Maple Pork Meal Base (240ml)
• 1 large cucumber, peeled into ribbons (to serve, optional)
• 1 large carrot, grated (to serve, optional)
• 1 spring onion, finely chopped (to serve, optional)

Heat 2 tablespoons of olive oil in diced onion and pork mince. Cook until brown.

Add contents of the jar, using the stock to rinse out jar.

Stir to combine. Cover with lid and simmer for 20 minutes. Stir occasionally.

Prepare udon noodles as per packet instructions. Place noodles in bowl and top with miso maple pork.

Garnish with your choice of sliced vegetables such as carrots, cucumber, and spring onion.