Tag Archives: delicious

MTR Foods Ready to Eat meals – Perfect this summer

The good old Kiwi summer is just around the corner! Pohutakawa trees, jandals, backyard cricket, tramping, L&P, staying at the bach, hokey pokey icecreams, water fights, cicadas, roadtrips, togs, camping, fishing… I can’t wait.

We’ve got another thing to look forward to: MTR Foods Ready to Eat meals! Our delicious authentic Indian meals are perfect this summer for camping, boating, fishing and tramping.

Whether you’re heading to a good ol’ Kiwi bach or pitching the tent at your favourite spot around NZ, our tasty range of Ready to Eat meals are definitely worth adding to your grocery list. Because the products don’t require refrigeration you can keep them in your tent, or store them at the bach sweet as!

The meals can either be heated up in a couple of minutes in the microwave, in a pot on the stove or even better over a campfire. The speed and convenience is great, especially if you’re tuckered out after a tough day’s back yard cricket.

The meals are also a good companion for outdoor activities such as tramping. You can easily throw a couple of meals in your pack, Alu Methi (curried potato and fenugreek leaves) is a personal fav, along with Dal Makhani (black lentil curry). There’s nothing better than a delicious hot meal after a long day’s tramping. And, if for some reason you don’t have anything to heat the meals up with (or are too knackered to) then you can always eat the pre-cooked meals straight from the pack.

If you’re heading out on the boat, especially for a few days then why not grab a slab of products? Men – we all know you’re king fisherman, but just in case you don’t land the big one, this is an ideal backup (Ladies, we know how bad he actually is at fishing, so probably best you get a couple of cartons…)

So there you have it. MTR Foods Ready To Eat meals perfect this summer, available from Asian supermarkets and supermarkets in the International or gluten free aisles.

Saffron Pulao

Saffron Pulao

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends, and went down a treat!

Ingredients (serves 4)

  • 300g Basmati Rice
  • 2 cinnamon sticks
  • 2 green cardamom
  • 2 black cardamom
  • 2 bay leaves
  • 4 cloves
  • 1tsp black or regular cumin seeds
  • 5 whole almonds
  • 10 cashew nuts
  • 10 raisins
  • 1 large onion, sliced
  • 1 tsp ginger garlic paste
  • ½ cup yoghurt
  • ½ bunch coriander, chopped
  • ½ bunch mint, chopped
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 tbsp fried onions
  • 0.5g saffron threads
  • 4tbsp milk, warm
  • 4tsp butter
  • 2 tbsp oil
  • 1½ cups water to 1 cup rice
  • 1 tbsp salt or to taste

Method

Firstly, wash the rice twice and soak in enough water to cover the rice completely for half an hour. Take a few strands of dried saffron, crush them well and put in a mixing bowl. To it add a little warm milk and mix well. Set aside.

In a large pot, add a little oil. When the oil is hot, add the whole garam masala (Cinnamon sticks, cardamom, cloves, bay leaves) and cumin seeds. Add cashew nuts, almonds, raisins and sauté till a slightly golden colour then add chopped onions and sauté for a few mins before adding the ginger garlic paste. Add salt, the chopped coriander and mint leaves to give a nice flavour to the pulao. Add yoghurt, cumin powder and coriander powder to the onion mixture and mix well.

Lastly add the right amount of water as per the quantity of rice soaked and bring it to a boil. Once the water comes to boil, add the soaked rice (drained), mix delicately and allow the rice to cook.

When the water is almost absorbed and small holes appear on top, lower the heat to a simmer and sprinkle some fried onions on the top, saffron milk and a few knobs of butter. Close the lid and let it cook on a very low heat for another 5-10 mins. Remove lid, fork the rice and serve!

Chettinad Chicken Curry

Chettinad Chicken Curry

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends. They loved it!

Ingredients (serves 4)

  • 500gms chicken thighs, boneless, skinless
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 green cardamom
  • 1 tsp cumin seeds
  • 4 shallots or 1 large red onion, chopped
  • 2 green chillies, chopped
  • 10 curry leaves
  • 2 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 2 tomatoes, chopped
  • 100ml chicken stock, or as required
  • 1 tsp garam masala powder
  • 1 tsp black pepper, freshly ground
  • Juice of ½ lemon
  • 1 tsp salt, or to taste
  • 1 bunch fresh coriander leaves, chopped
  • 3 tbsp oil

Method

In a bowl, add the chicken, 1 tsp turmeric powder, 1 tsp red chilli powder, ½ tsp salt, 1 tsp ginger garlic paste and mix well. Cover and leave it to marinate for 15 mins.

Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, bay leaf, green cardamom and sauté for a few seconds to infuse the flavours into the oil. Add the chopped onions, curry leaves, green chillies, ginger garlic paste and sauté for a few minutes until the onions are soft and golden brown. Add the remaining 1 tsp salt, 1 tsp red chilli powder, 1 tsp coriander powder, cumin powder, fennel powder and sauté for a few minutes.

Add the chopped tomatoes and sauté for 10 minutes on a medium heat until the tomatoes become soft and mushy and the oil separates from the spices. Add the marinated chicken pieces and mix well to ensure the spice mixture coats the chicken well. Add the stock and cook for about 15-20 minutes, stirring often, until the chicken is cooked through and the sauce is thick and reduced.

Add the garam masla powder, freshly ground pepper and stir well. Add the lemon juice and check for seasoning. Remove from heat, garnish with chopped coriander leaves and serve with rice.

 

Beef Panthras

Beef Panthras

The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends, and went down a treat!

Ingredients (serves 4)

Filling

  • 2 tbsp oil
  • 1 red onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 500g beef mince
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp freshly chopped coriander leaves
  • Juice of ½ lemon

Crepes

  • 2 cups plain flour
  • Salt, to taste
  • 3 eggs, beaten
  • 1 cup milk
  • 2 tbsp butter, melted
  • Canola oil, for deep frying
  • 1 egg, lightly beaten, for coating
  • 1 cup dry bread crumbs, for coating

Method

To make the beef panthras, heat the oil in a large frying pan over medium heat and add the onion, garlic and ginger. Cook until the onion has softened, then add the beef mince, chilli powder, garam masala powder, cumin powder, coriander powder and salt. Simmer until the mince is cooked. Add the ground black pepper, chopped coriander leaves, lemon juice and mix well. Set aside to cool.

To make the crepes, sift together the flour and salt, make a well in the centre and add the eggs, milk and butter. Add a little water if required to produce the consistency of pouring cream. Heat a large frying pan or crepe pan over medium high heat and make thin crepes, cooking them on both sides.

Place each crepe on a plate, add a tablespoon of mince mix on one end and roll up, tucking in the sides as you would a spring roll. Follow the same procedure until all the mince and crepes are used. Heat the canola oil in a saucepan or deep fryer to 180°C. Dip each stuffed roll in beaten egg then roll in bread crumbs. Fry until golden and drain on a kitchen towel. Season with salt and serve.

MTR Foods - Superb Student Meals

Superb student meals!

Students of all ages love a quick tasty meal, especially when preparing for exams.

Whether it be university students cramming for calculus or high school kids hitting the history books, our Ready To Eat meals tick all the relevant boxes. Here’s why:

Firstly, when studying you often don’t want to break your train of concentration, so cooking a roast is out of the question. Most students turn to something that can be whipped up quickly. What’s quicker than heating our meals for two minutes in a microwave? Not much, maybe a Peregrine falcon (by that we mean its flight speed, not the time to heat it in a microwave… and in case any of you biology students were wondering – the Peregrine is renowned for its speed, reaching over 322 km/h during its high speed hunting dive, making it the fastest member of the animal kingdom!)

Secondly, our meals are extremely convenient, you don’t need to refrigerate them, you can easily keep a stack in your backpack… a swag in your bag… a heap in your desk (What? You try and rhyme something with desk). You don’t need a can opener or a whole heap of cooking gear, just put it in a bowl and heat in a microwave for a few minutes. Easy as pie. Actually, easier than pie.

Thirdly, many students are renowned for being terrible cooks. Well not with MTR Foods Ready To Eat meals! Because it’s so simple, you can’t really go wrong. All the hard work of creating delicious flavours has been done for you, all you need to do is heat it up and serve (and hide the packaging if you’re trying to impress the flatmates with your newly found cooking skills).

Finally, our meals are extremely affordable and get you the nutrition you need. So stop force feeding yourself two minute noodles, and start dining out on our mouth-watering meals.

Look out for MTR Foods Ready To Eat meals in the “International” or “Gluten free” section of your supermarket, and stock up those barren pantries.