I’d like to introduce you to my major sponsor for the Problogger Training Event
I’ve done a fair bit of work with McCormick before and have always loved their products. They must have liked working with me too because they jumped at the chance when I emailed them asking for sponsorship to attend Problogger! I’m so happy they did because it was the only way that I could justify the cost of attending. We’re also looking at combining a family holiday we were going to take around the same time and spend a week on the Gold Coast before the conference. Can’t wait!!
So today I thought I’d introduce you to some of the new things that McCormick have going on.
What’s your Flavour Story?
To celebrate 125 years of flavour McCormick are participating in the Flavour of Together, a global celebration of flavour. Each time someone shares a “Flavour Story” at the top of the McCormick Australia website McCormick will donate to United Way. They’re working towards a global goal of $1.25 million to help those in need so I definitely suggest you head over and share your story!
My Flavour Story.
Flavours and smells always bring back memories for me. The smell of curried sausages takes me back to my childhood – it was a family favourite, cooked by my mother and is always a comfort. I’ve tried to recreate it myself for my family now and could never quite get it like Mum’s. It was only recently that I discovered her secret – a packet mix! But now I have a recipe and memories to pass on to my daughters, and it is a recipe that I am constantly developing. At least my daughters will know my secret!
Please head to the McCormick Australia website and share your Flavour Story to help others in need!
McCormick Flavour Shots are single-use pots of specially selected herbs, spices and seasonings blended into a base of sunflower oil.
There are five new fantastic flavours:
♥Chicken Fried Rice: ginger, chilli and seasonings seasonings, perfect for your favourite
♥Chilli Con Carne: cayenne pepper, paprika, cumin, oregano, basil, cinnamon, nutmeg and seasonings offering authentic Mexican flavours.
♥Pad Thai: a blend of coriander seeds, ginger, chilli, cumin, turmeric, cardamom and seasonings ideal for fragrant Thai tempters.
♥Zesty Chicken Curry: coriander seeds, ginger, garlic, cumin, turmeric, fenugreek, chilli, cloves and seasonings combine for the ultimate Indian curry.
♥Spanish Chicken Hotpot: enjoy smoked paprika, oregano, fennel seeds, thyme, bay leaves and seasonings in feels-like-you’re-there Spanish meals.
Each flavour shot comes with it’s own recipe but the great thing is you can also use them in a large range of recipes.
If you follow my Instagram you would’ve seen that I’ve been using the Flavour Shots over the last few weeks. The only one I haven’t used yet is the Zesty Chicken Curry, I’m hoping to cook that next week. Here are the recipes I’ve cooked.
Chilli Con Carne
1 Chilli Con Carne Flavour Shot
500g beef mince
1 onion, diced
1 red capsicum, diced
1 x 400g can diced tomatoes
1 x 140g tomato paste
1 x 400g can red kidney beans, drained
♥ Stir contents of Flavour Shot, then spoon into a large pre-heated frying pan with the mince, onion and capsicum, stir to coat and cook on medium heat for 10 minutes.
♥ Add the diced tomatoes, tomato paste and red kidney beans. Simmer on medium heat for a further 20 minutes.
Delicious served with guacamole and sour cream. Makes a great taco or burrito filling.
I used the Chilli Con Carne to make soft tacos. I loved it, Chloe loved making a mess but Lily was a little put off by it all. I ended up cutting her taco up in to a “pizza” and she ate it. She’s been turned off “spicy” food lately and any little taste of spice has her running. But she discovered that if she smothers it in cheese and drinks milk then she’s fine!
Chicken Fried Rice
1 Chicken Fried Rice Flavour Shot
1 egg omelette, sliced
400g chicken fillets, sliced
400g vegetables (diced carrot, capsicum, peas and bean shoots)
5 cups long grain rice (cooked and cooled)
2 tbsp soy sauce
6 spring onions, finely sliced
♥ Stir contents of Flavour Shot, then spoon into a large pre-heated frying pan or wok. Add the chicken, stir to coat and gently cook on a medium heat for 5-6 minutes, or until cooked through.
♥ Add the diced vegetables (except bean shoots) and fry for a further 4 minutes, then add the cooked rice and stir through. Cook for 5 minutes on high heat stirring frequently. Add the bean shoots, soy sauce, spring onions and sliced omelette. Mix through and serve.
Try replacing the chicken with chopped bacon or prawns. As an alternative to rice, stir cooked rice noodles into the pan at the end of cooking. For a spicier result try stirring in a pinch of dry Chilli Flakes before serving.
I love a good fried rice and I especially like how easy this was! The girls loved it too and wolfed it all down.
Spanish Meatballs in a Spicy Tomato sauce
1 Spanish Chicken Hotpot Flavour Shot
1kg regular beef mince
1 cup dry breadcrumbs
1 cup grated parmesan cheese
Salt and pepper to taste
2 x 400g can diced tomatoes
1 red long chilli, finely chopped
♥ Preheat oven 180ºC.
♥ Mix Flavour Shot contents, mince, breadcrumbs, cheese, salt and pepper together in a bowl. Roll heaped tablespoons mixture into balls.
♥ Heat a large non-stick frying pan and brown meatballs and transfer to an ovenproof baking dish.
♥ Once all meatballs are cooked, add tomato and chilli to frying pan and sauté 1-2 minutes and pour sauce over meatballs.
♥ Bake in oven for 20-25 minutes until meatballs are cooked through.
Serve with parsley and crusty bread.
This is a different recipe from what is on the Flavour Shot packet but is also available on the McCormick website. We had had a few too many chicken recipes so wanted to try something different with this Flavour Shot. I LOVE meatballs and it’s something Lily always eats so I thought I’d give it a go. I took out the chilli as I had already subjected Lily to a few too many spicy dishes lately and I served it with mashed potato and some peas and corn. The girls loved them and I have to admit so did I. The flavours are amazing and take it from an ordinary meal to a delicious one.
1 Pad Thai Flavour Shot
250g chicken fillets, sliced
1 egg, lightly beaten
375g pkt flat rice noodles (cooked for 5-6 minutes in boiling water and drained)
1 tbsp kecap manis (sweet soy sauce)
1 tbsp fish sauce
250g bean sprouts
6 spring onions, finely sliced
♥ Stir contents of Flavour Shot, then spoon into a large pre-heated wok with the chicken, stir to coat and cook on medium heat for 8 minutes, or until cooked through. Add the egg and stir through the chicken.
♥ Add the noodles, kecap manis and fish sauce, gently stir through and cook for 7 minutes on high heat. Add the bean sprouts and spring onions and stir through.
Squeeze over fresh lime and sliced chilli.
Use prawns as an alternative to chicken. Add more colour and crunch to the dish by adding fresh coriander and chopped peanuts.
Due to my aversion to anything spicy (which I’m working on) I’m the sort of person that always plays it safe and orders Pad Thai when dining at a Thai restaurant. I’ve gotten a bit more adventurous lately but Pad Thai is still a favourite. It was also one of the first recipes I learnt when learning to cook. The flavour in this one is fantastic and the closest I’ve found to a takeaway Pad Thai. Plus, it’s super quick and easy to cook!
McCormick have revamped their Slow Cookers range and introduced 3 new varieties:
♥ Greek Lamb,
♥ Sweet Soy & Sesame Beef,
♥ and Satay Chicken Curry.
Our slow cooker is one of my favourite appliances, especially over winter, so I was very excited to give these a try. Because, I mean, who doesn’t love a meal that you can put in the slow cooker and then forget about until dinner time?!
Sweet Soy and Sesame Beef
1 kg cubed beef (chuck or blade)
1 x 40g Slow Cookers Sweet Soy and Sesame Beef
½ cup brown sugar
¼ cup soy sauce
2 tbsp sesame seeds, toasted
1 green shallots, sliced
♥ Brown beef in a HOT fry pan then add into slow cooker insert pot.
♥ Mix McCormick Slow Cookers recipe base with ¼ cup water, sugar and soy sauce, stir through.
♥ Cover and cook for 4 hours on HIGH or 8 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models)
♥ Serve with cooked rice noodles or steamed rice and Asian greens. Sprinkle with sesame seeds and shallots.
Use 1.5kg Beef or Pork Short ribs instead of cubed beef to make sticky ribs.
Oh my! This one was good! It’s a bit different to things I’d normally cook and yes, it is a little higher in sugar and salt but…. oh man, it’s delicious! The whole family loved this one!
Satay Chicken Curry
1 kg (skinless) chicken thigh fillets, trimmed
1 medium onion, peeled and sliced
800g sweet potato, peeled and roughly chopped
1 x 40g Slow Cookers Satay Chicken Curry
1 x 270 g can coconut milk
1/3 cup crunchy peanut butter
♥ Brown the chicken and onions in a HOT fry pan then add into the slow cooker insert pot with sweet potato.
♥ Mix McCormick Slow Cookers recipe base with coconut milk and peanut butter and pour over chicken and vegetables, stir through.
♥ Cover and cook for 2 hours on HIGH or 4 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models).
♥ Serve curry with steamed rice and sprinkle with fresh coriander.
Scoop any remaining curry into an ovenproof casserole dish, top with puff pastry for a quick and easy pie!
I’m yet to find a really good recipe for satay. This packet solved that dilemma! Lily was very happy with the “peanut butter” sauce and actually ate two bowls of the chicken! That’s definitely a sign of satisfaction in this house.
1.3 kg leg of lamb (boneless), trimmed of fat, string removed
1 x 40g Slow Cookers Greek Lamb
1kg chat potatoes
1 Lemon, juiced
½ cup finely chopped oregano
♥ Brown the leg of lamb in a HOT frypan then place in the slow cooker insert pot.
♥ Mix McCormick Slow Cookers recipe base with 1 tablespoon water and spread over the lamb. Add potatoes around lamb.
♥ Cover and cook for 6 hours on HIGH or 10 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models).
♥ Using a fork, break the lamb apart in the insert pot and arrange on the serving plate. Sprinkle with oregano and serve with green beans.
Use any remaining lamb to make souvlakis; pita bread filled with lettuce, tomato, lamb and tzatziki.
I left this one to last because it really is my absolute favourite. The lamb ends up juicy and beautifully flavoured and the potatoes are to die for after being cooked in all of those yummy lamb juices. My one tip – make sure you cook it for the full time. I tend to shorten slow cooker recipes as our slow cooker tends to cook them a bit faster. But the longer this lamb is cooked the better! The edges of ours was falling apart, I barely even had to use the fork. But the inside was a bit drier, yet still very, very yummy!
So there you have it. McCormick are my major sponsor for the Problogger Training Event 2014 and they have some fantastic new goodies available. Check your local supermarket for them! (I know our local Woolworths are stocking the Flavour Shots and Coles seem to have a large range of McCormick products).
Make sure you also head over to the McCormick Australia website and share your Flavour Story to help others in need!
Keep an eye on the blog – I have an excellent McCormick giveaway coming up (worth over $500!) plus another yummy recipe!
Disclaimer: I was provided with the products as mentioned above as well as a range of McCormick herbs and spices. McCormick have sponsored me to attend the Problogger Training Event. However, as always, all opinions are my own. I really do love these products and recipes!