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.