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Knorr CA EN
The fight for flavour was won.
It's no secret: cooking ain't easy. That's why at Flavourmania, Knorr brought the fight to flavourless food and put sub-par meals into a submission hold. See how Knorr partnered with Superkick'd Studios to host a never-done-before wrestling show in Toronto, where flavour reigned supreme!
Try the Flavourmania recipes at home
Crispy Bang Bang Broccoli
SERVES: 4 TOTAL TIME: 25min
Broccoli doesn’t have to be boring. With the right flavours in your corner, this spicy-sweet will have you yelling from the top ropes.
- 1 lb. (450 g) broccoli florets
- 1 ½ cups (350 mL) all-purpose flour, divided
- ½ cup (120 mL) corn starch
- 2 Knorr® Vegetable Bouillon Cubes, crumbled, divided
- 1 Tbsp. (15 mL) baking powder
- 1 ½ cups (350 mL) plant-based milk or milk of choice
- 2 ½ Tbsp. (37 mL) chili crisp, divided
- 2 ½ cups (590 mL) panko breadcrumbs
- 1 cup (250 mL) Hellmann’s® Plant-Based Mayo, or Hellmann’s ® Spicy Mayonnaise
- ¼ cup (60 mL) maple syrup
- Sliced green onions for garnish (optional)
- Preheat air fryer to 425℉. (220℃)
- Cut broccoli florets into bite-sized pieces. Add to medium bowl; sprinkle with ½ cup (120 mL) flour and toss until well coated.
- In another medium bowl, combine remaining 1 cup (250 mL) flour, corn starch, 1 crumbled Knorr® Vegetable Bouillon Cube, and baking powder. Combine milk and 1Tbsp. (15 mL) chili crisp. Make a well in center of flour mixture. Slowly pour in milk and chili crisp mixture and whisk until smooth.
- In shallow dish, rub remaining 1 crumbled Knorr® Vegetable Bouillon Cube into breadcrumbs until well blended.
- To coat broccoli, dip broccoli florets into batter, ensuring they are fully coated and letting excess batter drip back into bowl.
- Transfer battered broccoli to dish with breadcrumbs and coat completely.
- Spray battered broccoli with no-stick cooking spray. Place coated broccoli in preheated air fryer and cook 20 minutes, flipping halfway through to achieve crispiness.
- Meanwhile make sauce by whisking Mayonnaise, remaining chili crisp, and maple syrup to create a spicy sauce.
- Pour sauce over the cooked broccoli; toss and enjoy. Garnish with sliced green onions if desired.
Korean Style Chicken Fajitas
SERVES: 4 TOTAL TIME: 28min
Under seasoned chicken has no place in the ring, or on your plate. Put that boring old drumstick in a figure 4 leg lock with this spicy, simple classic.
Gochujang Sauce:
- 3 Tbsp. (45 mL) rice vinegar
- 1 Knorr® Chicken Bouillon Cube, crumbled
- 2 ½ Tbsp. (37 mL) Korean mild gochujang paste, or to taste
- 2 Tbsp. (30 mL) dark sesame oil
- 2 Tbsp. (30 mL) honey
- 2 cloves garlic, minced
- 1/2 Tbsp. (7.5 mL) freshly grated ginger
- 1 tsp. (5 mL) chili crisp
Sheet-pan Fajitas
- ½ Tbsp. (7.5 mL) dark sesame oil
- 1 Knorr® Chicken Bouillon Cube, crumbled
- 1 lb. (450 g) boneless, skinless chicken breasts, cut into thin strips
- 2 bell peppers, sliced
- 1 large red onion, sliced
- 3 Tbsp. (45 mL) cilantro leaves
- 8 flour tortillas, warmed
- Preheat oven to 425°F. (220℃). Coat rimmed baking sheet with no-stick cooking spray.
- For Gochujang Sauce, mash vinegar and Bouillon Cube in medium bowl with a fork until a paste forms. Add remaining Sauce ingredients and whisk util blended.
- For Sheet Pan Fajitas, mash sesame oil and Bouillon Cube in large bowl with a fork until a paste forms. Add sliced chicken and vegetables and toss until coated.
- Pour Gochujang Sauce over chicken and vegetables and toss until coated. Spread into a single layer on prepared pan.
- Bake 20 to 25 minutes or until chicken is thoroughly cooked and vegetables are tender.
- Sprinkle with cilantro and serve with tortillas. Serve with lime wedges if desired.
Smash Burgers with Dill Pickle Potatoes
SERVES: 4 TOTAL TIME: 30min
Boring burgers? Say your prayers. Bite into something with a little kick instead with this easy-to-execute recipe.
Dill Pickle Potatoes:
- 1 ½ Tbsp. (22 mL) olive oil or canola oil
- 1 Tbsp. (15 mL) dill pickle juice
- 1 Knorr® Chicken or Vegetable Bouillon Cube, crumbled
- 1 lb. (450 g) fingerling potatoes, halved lengthwise
- 2 Tbsp. (30 mL) chopped fresh dill
Smash Burgers:
- 1 Knorr® Beef Bouillon Cube, crumbled
- 1/4 cup (60 mL) plain dry breadcrumbs
- 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
- ¼ cup (60 mL) minced onion
- 1 lb. (450 g) ground beef
- 2 tsp. (10 mL) olive oil or canola oil, divided
- 2 slices cheddar cheese, slices quartered
- 8 slider buns
- 8 pieces lettuce
- 8 slices tomato
- For Dill Pickle Potatoes, preheat oven to 450℉. (232℃) Coat rimmed baking sheet with no-stick cooking spray.
- Put oil, pickle juice and Knorr® Chicken or Vegetable Bouillon Cube in large bowl and mash with a fork into a paste. Add potatoes and dill and toss until coated.
- Spread potatoes in single layer on prepared pan. Bake 15 to 20 minutes, or until browned and tender.
- Meanwhile to make Smash Burgers, rub Knorr® Beef Bouillon Cube into breadcrumbs using your fingers. Add to large bowl. Add Mayonnaise and onions and stir until blended. Add ground beef and mix until well blended. Form into 8 balls.
- Heat 1 tsp. (5 mL) oil in large nonstick skillet over medium heat. Add 4 balls, pressing them to flatten with a flat metal spatula. Cook to desired doneness, turning once, until browned. Remove from skillet and top with cheese. Cover with foil for cheese to melt.
- Repeat with remaining oil, balls and cheese.
- Serve burgers on buns with lettuce and tomato and serve with Dill Pickle Potatoes sprinkled with additional dill if desired.
Learn how to cook from the Knorrior himself
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