Spicing up the kitchen
Recipes from Masterfoods

Spanish Seafood Paella
Serves 4
Preparation time 10 minutes
Cooking time 10 minutes

1kg pipis
1 tablespoons Masterfoods Sea Salt
1kg mussels
1/3 cup olive oil
3 chorizo sausages, thinly sliced
3 teaspoons Masterfoods Minced Garlic
2 Spanish onion, peeled and sliced
2 red capsicum, thinly sliced
1 tablespoon Masterfoods Smoked Paprika
2 punnets cherry tomatoes, halved
3 cups short grain rice
2 Masterfoods Chicken stock, diluted
¼ teaspoon Masterfoods Saffron
2 bunch asparagus spears, trimmed and chopped
1/3 cup fresh parsley, chopped
6 chicken thigh fillets, thinly sliced
1 blue swimmer crabs
1kg green prawns, shelled and devained with tails intact

1. Rinse pipis under cold water. Place in bowl with salted water. Cover with water and stand for 2-3 hours. Drain then rinse again.
2. Remove beards from mussels and scrub.
3. Heat 1 tablespoon of olive oil in a large pan. Add chicken and cook until brown and golden. Remove from pan. Add sliced chorizo to pan and cook, remove.
4. Heat remaining oil, sauté garlic, onions, capsicums, paprika and tomatoes. Cook stirring until soft. Add rice, stir to coat.
5. Add chicken, chorizo, stock and saffron to pan. Stir until just combined, do not stir.
6. Bring mixture to the boil, then reduce to a simmer for 15 minutes until rice is tender.
7. Add seafood and asparagus to paella and cover with foil. Simmer for 8-10 minutes or until mussels and pipis have opened.
8. Sprinkle with chopped parsley.

Japanese Sweet Soy Beef on Rice
Serves 4
Preparation time 20 minutes
Cooking time 20 minutes

2 cups Japanese rice
200g transparent noodles
¾ cup Masterfoods Soy sauce
1½ tablespoons brown sugar
1/3 cup mirin
500g scotch fillet slightly frozen, sliced
3 shallots, sliced on an angle
2 teaspoon Masterfoods Minced Garlic
1 tablespoon Masterfoods Minced Ginger
100g mushrooms

1. Cook rice in boiling water until tender. Drain and cover to keep warm.
2. Place noodles in boiling water, allow to stand for 2-3 minutes, drain.
3. Combine soy sauce, sugar and mirin in the base of a wok, bring to the boil.
4. Add beef and cook stirring until beef changes colour. Remove and strain into pan.
5. Retain beef liquid, place into saucepan or wok. Add noodles shallots, ginger and garlic and simmer until onions have softened slightly.
6. Return beef to pan with mushrooms. Stir until heated through.
7. Serve rice in bowls with beef and sauce over the top.

Banana Muffins
125g butter
1 cup castor sugar
2 eggs, lightly beaten
2 tablespoons milk
½ teaspoon bicarbonate of soda
1½ cup self raising flour, sifted
2 bananas, mashed
1 teaspoon vanilla essence
1 teaspoon Masterfoods Nutmeg Ground

1. Cream the butter and sugar until light and fluffy.
2. Gradually add eggs on a low speed.
3. Blend bicarbonate of soda with milk.
4. Fold through cream mixture alternately with dry ingredients.
5. Stir through mashed bananas, essence and nutmeg.
6. Pour into lightly greased 12 cup muffin pan, about ¾ fill.
7. Bake in a moderate oven 180° for 30-40 minutes or until cooked through and golden.

Recipes courtesy of Masterfoods

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