How to Use Knorr products

For the busy home cook, it’s great to have Knorr products

When I cook, I’m always looking to achieve maximum flavour. In the professional restaurant kitchens in which I’ve made my career, chefs have a team of staff to help them.

In today’s busy world, most home cooks lack time, which is where Knorr comes in. The range of Knorr products offer a simple, effective way for home cooks to add a depth of flavour to dishes. I enjoy finding creative ways to use them.

To me the great thing about the Knorr products is that they are:

Flavourful
Labour-saving
Easy to use
Convenient

My golden rules

When it comes to using Knorr products for the best results you should match your food to the product. What do I mean by this? Use the appropriate flavour from the range for the dish you’re cooking.
Chicken has a very delicate flavour, so I use Knorr Chicken products not just with chicken but also with fish or vegetables. The same goes for the Vegetable range, which is similarly versatile. If, however, you’re making a hearty beef recipes or gravy, then that’s the time to use beef products, such as the Knorr Rich Beef Stock Pot with its distinctive beef flavour. Fish products, similarly, are ideal in fish or shellfish dishes.

(Beef, Chicken, Fish, Lamb, Pork, Vegetable)

This iconic Knorr product is traditionally dissolved in hot water to make a stock which can be used for soups – such as my Chicken Broth – gravy, sauces or risottos. I often use this stock as the cooking medium for pasta or vegetables, at is gives that extra flavour dimension.
One of my favourite ways of using a Knorr Stock Cube is to crumble it into a little olive oil and mix it into a paste which I use to season meat, poultry or fish. This works very well – try the Marco Steak Challenge and you’ll see for yourself.
The seasoning paste itself can then also be flavoured as you want – for example, I add a little powdered dried porcini mushroom in the BBQ Steak with Wild Mushrooms or curry powder and chopped rosemary for my Curried Chicken with Watercress.

(Beef, Fish, Chicken, Herb Infusion, Vegetable)

These little concentrated shots of stock are a great way to create a flavourful base for liquid dishes such as stews and casseroles, soups, sauces and gravy. The classic way to use them is to dissolve them in water.
I also like to add them to other liquids as well, for example prune juice and Guinness in my Beef and Guinness Stew, with ale as in my Steak and Ale Pie, or fresh carrot juice in my Pumpkin Soup.
When it comes to the Knorr Rich Beef Stock Pot, I suggest using this as an intense meat glaze, giving that extra boost of beef flavour to meat such as steaks. It’s very simple: Heat the sealed Stock Pot in hot water until it has melted inside its wrapping, then carefully open the (hot) pot and brush the contents over meat. Have a look at my Fillet Steak with Mustard and Chives video and you’ll see what I mean.