Wednesday, 14 May 2014

Simply baked fish and veg with Knorr Flavour Pot

The people at Knorr recently sent me some of their new Flavour Pots to try out. If I'm not using home-made stock (usually chicken) and I need to pep things up I use Marigold powdered stock or Oxo cubes,  so I didn't mind giving these little pots of seasoning paste a whirl.

They sent a selection of flavours and a hamper of fresh produce from Waitrose so, in a sort of Masterchef fashion, I created a dish based on these ingredients. Using some sea bream I'd bought the day before, I assembled a light, spring inspired fish supper.

As you can see I cut up the peppers and fennel, arranging them in the baking tray before placing the fish on top. Then I combined the mixed herb Flavour Pot with about a glass of white wine, topping up with water to pour into the tray. I left it unseasoned in order to test the strength of the Flavour Pot, covered it loosely with foil and baked it in the oven at 180°C for about 20 minutes. The result was a tasty, easy (and healthy) meal.

Since then I've been trying out the other flavours. The curry flavoured pot was good and pokey in a prawn biryani (that went brilliantly with Veuve Clicquot demi-sec) and the garlic flavoured pot worked well with some braised vegetables. My main gripe is with the plastic packaging as they are single serve portions (I'd prefer small glass jars – think pesto or tomato purée), but otherwise a helpful addition to your larder.

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