stock up on easy recipes....thyme and reserved corn cob. bring to boil. cover with lid. simmer,...

STOCK UP ON EASY RECIPES.

try campbell’s Bone Broth

Located within the liquid stock section in your local supermarket

rich source of protein100% natural perfect for cooking and SIPPING

RED LENTIL DAHL WITH SWEET POTATO

METHOD

1. Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.

2. Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.

3. Serve with yoghurt and roti bread.

INGREDIENTS

• 2 tblsps vegetable oil

• 1 brown onion, finely chopped

• 3 cloves garlic, crushed

• 2 tsps finely grated fresh ginger

• 1½ tblsps mild curry powder

• 2 tblsps tomato paste

• 1½ cups dried red lentils, rinsed

• 1 litre (4 cups) Campbell’s Real Stock – Vegetable

• 400g sweet potato, peeled, cut into 2cm pieces

• 50g baby spinach leaves

• 2 tblsps chopped fresh coriander

• Natural yoghurt and toasted/warmed roti bread, to serve

PREPARATION TIME 15 MINUTES

COOK TIME 20 MINS

SERVES 4

CORN AND BACON CHOWDER

METHOD

1. Remove and discard husk and silks from corn cob. Cut kernels from cob. Reserve cob and kernels.

2. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for about 2 to 3 mins, or until onion soft.

3. Add bacon, celery, potato and corn kernels. Cook, stirring for about 5 minutes, or until bacon starts to brown. Add flour. Cook, stirring for 1 minute. Gradually add stock, whisking until smooth. Add thyme and reserved corn cob. Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 20 minutes, or until potato is tender and soup thickens slightly. Discard corn cob.

4. Stir cream into soup. Season with salt and pepper.

5. Garnish with chives. Serve with bread.

INGREDIENTS

• 1 corn cob, husk and silk removed, kernels removed, (reserving cob)

• 1 tblsp olive oil



• 2 bacon rashers, finely chopped

• 2 stalks celery, finely chopped

• 1 large washed potato, peeled, cut into 1cm pieces

• ¼ cup plain flour

• 4 cups (1L) Campbell’s Real Stock – Chicken

• 2 sprigs fresh thyme

• 1/3 cup (80ml) thickened cream

• Fresh chives, to garnish

• Crusty bread, to serve

TIP Fresh corn can be replaced with a 420g can corn kernels or 1 cup frozen corn. For a shortcut, replace bacon with diced bacon.


COOK TIME 30 MINUTES

SERVES 4

BEEF MEATBALL SOUP

METHOD

1. Combine beef, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.

2. Heat half of the oil in a large heavy-based saucepan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove.

3. Heat remaining oil in same saucepan over a medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft.

4. Add passata, stock and meatballs to pan. Bring to boil. Simmer, stirring occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10 minutes, or until pasta is tender and meatballs are cooked through.

5. Spoon among serving bowls. Serve with parmesan. Garnish with basil.

INGREDIENTS

• 500g beef mince

• 1/3 cup fresh breadcrumbs (See Tip)

• 2 tblsps chopped fresh parsley

• ¼ cup olive oil




• 700ml bottle tomato passata

• 1L (4 cups) Campbell’s Real Stock – Beef

• ½ cup macaroni

• Finely grated parmesan, to serve

• Chopped fresh basil, to garnish

TIP Day-old bread is best to make into breadcrumbs. Macaroni can be replaced with risoni or other types of small-shaped pasta.



SERVES 4

SPANISH PUMPKIN AND CHORIZO SOUP

METHOD

1. Preheat oven to 220°C (200°C fan-forced).

2. Combine pumpkin, capsicum and half the oil on an oven tray lined with baking paper. Toss to coat. Season with salt and pepper.

3. Cook in oven for about 20 to 25 minutes, or until golden brown and tender.

4. Heat remaining oil in a large saucepan over a high heat. Add chorizo. Cook, stirring occasionally, until brown. Using a slotted spoon, remove from pan.

5. Add onion and garlic to same pan. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add paprika. Cook, stirring for 1 minute. Add Campbell’s Real Stock – Salt Reduced Chicken and pumpkin, capsicum mixture. Bring to boil. Simmer, uncovered, for about 10 minutes, or until all ingredients have softened. Remove from heat. Cool slightly.

6. Using a stick blender, blend until smooth. Season with salt and pepper.

7. Spoon among bowls. Top with chorizo.

INGREDIENTS

• 1kg kent pumpkin, peeled, cut into 3cm pieces

• 1 red capsicum, chopped

• 2 tblsps olive oil

• 1 chorizo, finely chopped

• 2 tsps smoked paprika

• 1 small onion, finely chopped


• 1L (4 cups) Campbell’s Real Stock – Salt Reduced Chicken



SERVES 4

LENTIL COTTAGE PIE

METHOD


2. Heat oil in a large saucepan over a medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft.

3. Add tomato paste, sauce, lentils and Campbell’s Real stock - Vegetable. Bring to boil. Simmer, uncovered, stirring occasionally for about 8 to 10 minutes, or until thickened. Stir in peas. Season with salt and pepper. Remove from heat. Transfer to a greased, large ovenproof dish (10-cup capacity).

4. Meanwhile, to make topping, place potatoes in a large saucepan of cold water. Bring to boil. Gently boil, partially covered, for about 12 to 15 minutes, or until tender. Drain. Return to pan with half the milk. Mash until smooth.

5. Cook cauliflower in a separate saucepan of boiling, salted water for about 10 to 15 minutes, or until tender. Drain. Return to pan with remaining milk. Blend with a stick blender until smooth. Stir into potato with oil. Season with salt and pepper. Spoon over lentil mixture.

6. Cook in oven for about 15 to 20 minutes, or until top is golden brown. Remove. Stand 5 minutes before serving.

INGREDIENTS

• 1½ tblsps olive oil


• 1 carrot, peeled finely chopped


• 2 garlic cloves, crushed


• 1 tblsp Worcestershire sauce

• 2 x 400g cans lentils, drained, rinsed

• 2 cups (500ml) Campbells Real Stock – Vegetable

• 1/3 cup frozen peas

TOPPING

• 600g washed potatoes, peeled, chopped

• 250g cauliflower florets


• 1/3 cup unsweetened almond milk

TIP For a more golden colour on top, change oven to grill in the last 5 minutes of cooking. We used unsweetened almond milk for the topping, but any plant-based milk can be used.



SERVES 4-6

TURMERIC CHICKEN AND RICE BAKE

METHOD


2. Heat oil in a large frying pan over a medium to high heat. Add chicken. Cook, turning until browned all over. Transfer to a large ovenproof dish (35cm x 25cm).

3. Cook in oven for 15 minutes.

4. Meanwhile, heat same frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add spices. Cook, stirring for 1 minute. Add Campbell’s stock – Chicken Salt- Reduced. Bring to boil. Remove from heat.

5. Sprinkle rice evenly around chicken in dish. Add hot stock mixture, chickpeas and currants. Cover tightly with foil. Return to oven.

6. Cook for about 20 to 25 minutes, or until rice tender and chicken is cooked through. Remove.

7. Sprinkle with coriander.

INGREDIENTS


• 8 chicken drumsticks (approx.1.2 kg)

• 1 onion, finely chopped

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 2 cups (500ml) Campbells Real Stock – Salt-Reduced Chicken

• ¾ cup basmati rice, rinsed

• 400g can chickpeas, drained, rinsed

• ¼ cup currants

• 2 tblsps chopped fresh coriander



SERVES 4

SALMON AND POTATO PIE

METHOD


2. To make mashed potato, place potatoes in a large saucepan of cold water. Bring to boil. Gently simmer, partially covered, for about 12 to 15 minutes, or until tender. Drain. Return to pan with butter and cream. Mash until smooth. Season with salt and pepper.

3. Meanwhile, heat butter and oil in a large frying pan over a medium heat. Add leek, celery and carrot. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft. Add flour and cook, stirring for 1 minute.

4. Gradually add stock, whisking until combined. Bring to boil. Simmer for 5 minutes. Stir in mustard, lemon and cream until combined. Remove from heat. Stir in salmon. Spoon into a greased, large ovenproof dish (6-cup capacity). Top with mash. Sprinkle with cheese.

5. Cook in oven for about 15 to 20 minutes, or until golden brown. Remove. Stand 5 minutes before serving.

INGREDIENTS

• 50g butter, chopped


• 1 leek, thinly sliced


• 1 carrot, peeled, finely chopped

• 2 tblsps plain flour

• 2 cups (500ml) Campbells Real Stock – Fish

• 2 tsps wholegrain mustard

• 2 tsps finely grated lemon rind

• 1/3 cup (80ml) thickened cream

• 500g skinless salmon fillets, chopped into 2cm pieces

• 1 cup grated Tasty cheese

MASHED POTATO:

• 800g washed potatoes, peeled

• 60g butter, chopped

• ½ cup (125ml) thickened cream


COOK TIME 55 MINS

SERVES 6

ONE POT CHICKEN

METHOD


2. Heat oil in a large flameproof casserole dish (16-cup capacity) over a medium heat. Add onion, carrot, celery and bacon. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Stir in paste and Campbell’s Real Stock - Chicken. Add chicken. Bring to boil. Cover with lid.

3. Cook in oven for 30 minutes. Remove. Add Superblend, rind and thyme. Cover. Return to oven. Cook for a further 20 minutes.

4. Increase oven temperature to 220°C (200°C fan forced). Remove lid. Cook about 20 to 25 minutes, or until chicken is golden brown and cooked through.

5. Remove chicken from the dish. Stand for 5 minutes. Cut into serving pieces.

6. Serve chicken over Superblend mixture from pot.

INGREDIENTS



• 1 carrot, peeled, finely chopped


• 2 rashers bacon, rind removed, finely chopped

• 1.8kg whole chicken


• 1L (4 cups) Campbells Real Stock – Chicken

• 350g packet McKenzie’s Lentils, Freekeh and Beans Superblend, rinsed

• 2 teaspoons finely grated lemon rind

• 6 sprigs fresh thyme


COOK TIME 1 HOUR, 15 MINS

SERVES 4-5

BEEF LASAGNE

METHOD


2. Heat oil in a large saucepan over a medium heat. Add onion, carrot and garlic. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add beef. Cook, stirring to break up mince for about 4 minutes, or until browned. Add flour and herbs. Cook, stirring for 1 minute.

3. Stir in paste and Campbell’s Real Stock- Beef. Bring to boil. Simmer, stirring occasionally, for about 15 to 20 minutes, or until thickened slightly. Remove from heat.

4. Meanwhile, to make bechamel sauce, melt butter in a medium saucepan until frothy. Add flour and cook, stirring for 2 minutes. Gradually whisk in milk until combined and smooth. Bring to boil. Simmer for 3 minutes. Remove from heat. Stir in parmesan. Season with salt and pepper.

5. Lightly grease a large rectangle ovenproof dish (23 x 34cm). Spoon a thin layer of meat sauce over base of prepared dish to cover. Arrange three lasagne sheets over top, trimming to fit neatly.

6. Pour over half the remaining meat sauce. Sprinkle with 1 cup of the cheese. Scatter with spinach leaves. Repeat layering with lasagne sheets, remaining meat sauce and cheese, finishing with a layer of lasagne sheets.

7. Spread bechamel sauce over top of sheets. Sprinkle with remaining cheese. Cover tightly with greased foil.

8. Cook in oven for 20 minutes. Remove foil. Cook for a further 30 minutes, or until top is golden brown.

INGREDIENTS



• 1 large carrot, peeled, finely chopped


• 1kg beef mince

• 2 tblsps plain flour

• 1 tsp dried Italian herbs

• ½ cup tomato paste

• 1L (4 cups) Campbell’s Real Stock – Beef

• 9 dried lasagne sheets

• 3 cups grated tasty cheese

• 1 cup baby spinach leaves

BECHAMEL SAUCE

• 60g butter

• 1/3 cup plain flour

• 2 cups (500ml) milk

• ¼ cup finely grated parmesan

TIP Replace homemade bechamel sauce with bottled bechamel sauces, available from most major supermarkets.

PREPARATION TIME 1 HOUR


SERVES 6-8

FOR MORE DELICIOUS MEAL IDEAS AND EASY RECIPES VISIT

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stock up on easy recipes....thyme and reserved corn cob. bring to boil. cover with lid. simmer,...

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