Food Maths: Maggi Liquid Seasoning | sheerluxe.com
From Mexico to Vietnam, chefs across the world love Maggi seasoning, says food writer Chloe Scott-Moncrieff. These three easy recipes prove the point.
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Sticky Pork Balls

INGREDIENTS

METHOD

  1. Turn on the oven to 180ºC. Mix the pork with all the ingredients. Shape into golf-sized or small balls and lay on a baking sheet on a tray.

  2. Bake for 20 minutes. Serve with salad or vermicelli noodles.

Green Greek Cups (v)

INGREDIENTS

Feta marinade:

METHOD

1. Crumble the feta into a bowl and muddle with the marinade ingredients. Season and leave to sit for a few minutes while you prep everything else.
2. In a simmering pan of water, cook the broad beans for 3 minutes. Drain. Mix all the green ingredients – except the lettuce – together. 
​3. On a large plate, arrange as many lettuce cups as can fit. Pour in the greens. Crumble the feta and its marinade on top of each.

Peppers With Marinated Chicken (BBQ Friendly)

INGREDIENTS

Yoghurt dressing:

METHOD

1.Preheat the oven or barbecue. Finely chop the garlic and peeled ginger. Mix with thyme or oregano, sugar and Maggi seasoning. Muddle with the chicken. Let it sit for 30 minutes.
2.Make the yoghurt dressing by mixing the mint and Greek yoghurt. Season. If you want to add an allium kick, sprinkle in a nudge of finely chopped garlic or onion or spring onions. Set aside.
3.On a large tray, lay out the chicken, peppers and onion. Slosh with olive oil and season the veg. Bake or chargrill for 30 minutes until it’s cooked through. Taste when cooked and season further if you wish. Serve with the yoghurt dressing.

 

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