For the dumplings: 

• 500g ground beef or lamb 

• 3 medium onions, diced 

• Salt to taste 

• Pepper to taste 

• 1 tsp chilli flakes 

• 1 tsp ground coriander seeds 

• 1 packet dumpling wrappers 

For the topping (white sauce): 

• 1 cup Greek or Lebanese yoghurt 

• Salt to taste 

• Water to thin (if needed) 

For the topping (yellow sauce): 

• Yellow lentils (soaked in water at a 1:2 ratio, for at least an hour) 

• 1 onion, diced 

• 1 tomato, diced 

• 2 tbsp tomato paste 

• 1 tsp turmeric 

• Salt to taste 

• Pepper to taste 

• 1 tsp dried coriander seeds 

• 1 tsp chilli flakes 

Method ✍️

Dumpling filling method:

1. In a large non stick pan, brown mince.

2. Add salt, pepper and ground coriander.

3. Add raw onions and cook until there’s no water left in the pan and onions are translucent (meat to onion ratio should be about 2/3).

4. Put the meat in a colander with a bowl underneath to catch liquids and leave to cool.

Dumplings method:

1. Place about a teaspoon of the filling onto the individual wonton wrapper.

2. Dot corners of pastry with water.

3. Pinch corners together then pinch the two sides together, folding them over each other.

4. Very lightly coat the trays of a steamer with olive oil (using an oil soaked paper towel works well).

5. Place dumplings into steamer tray so that they’re not touching.

6. Steam until the dough is translucent and cooked.

Lentil sauce method:

1. Fry onions in a generous amount of oil until slightly golden.

2. Add tomato and tomato paste.

3. Add turmeric, salt, pepper, ground coriander and chilli flakes.

4. Rain about half the water the lentils were soaking in then add lentils and leftover water into the pan.

5. Simmer lentils until sauce thickens and lentils are tender, but not falling apart.

White sauce method:

1. Mix yoghurt with a pinch of salt. Then add a splash of water to thin out the sauce if needed.

Mantu assembly method:

1. Spread yoghurt onto the base of a serving dish, saving 1/4 for garnish.

2. Place dumplings over yoghurt base.

3. Drizzle remaining yoghurt over the top.

4. Spoon the lentil sauce over the dumplings.

5. Sprinkle dried mint to garnish, and enjoy!

For the tenders:

• 8 chicken tenders

• 2 cups buttermilk

• 1 tbsp Masterfoods cajun seasoning

For the coating:

• 1 cup plain flour

• 1 cup tapioca starch

• 2 tbsp Masterfoods cajun seasoning

• 1 tbsp Masterfoods Tuscan blend

• Salt, to taste

• Pepper, to taste

• 1 bowl of ice cold water

For the Texas toast:

• 4 brioche mini rolls

• 4 tsp butter

For the fries:

• 900g crinkle cut fries

• 1 tbsp paprika

• 1 tsp garlic salt

For the special cane’s sauce:

• 1 cup mayonnaise

• 1 tbsp tomato sauce

• 1 tsp garlic powder

• 1 tsp paprika

• 1 pinch salt

• 1 pinch pepper

• 2 tsp worcestershire sauce

1. To a bowl add the chicken tenders, then cover with buttermilk. Add 1 tbsp of

   Masterfoods Cajun Seasoning, stir to combine, then cover with cling film and store in the fridge for an hour, or overnight.

2. To another mixing bowl add the plain flour, tapioca starch, Masterfoods Cajun Seasoning, Masterfoods Tuscan Blend, salt and pepper. Combine with a whisk.

3. To coat the chicken, take a tender from the buttermilk mixture, allowing the excess

   moisture to drip, then lay in the flour mixture. Once completely coated, quickly dip the tender

   into a bowl of ice cold water then add to the flour mixture a second time to create a double coat. Press the flour firmly on create cracks and give the chicken coating texture. Repeat until all tenders have been coated.

4. On a baking tray add the crinkle cut fries, then bake in the oven at 180C for 20 minutes or until golden and crunchy. Once ready, season with Masterfoods Paprika and Masterfoods Garlic Salt.

5. While the fries are cooking, heat up a large pot of oil over medium heat, and then once a cube of bread starts to sizzle immediately, it’s ready to cook. Add the chicken tenders in the oil two at a time, and cook for 2 minutes. Set aside on paper towel to blot dry. Once all tenders have been cooked, repeat the process and give them a second fry for another minute until each tender turns golden brown and extra crispy. Place back on the paper towel to blot dry once more.

6. To make the Texas toast, place a pan over medium heat, then add 1 tsp of butter. Cut the brioche mini roll in two lengthways, then pan fry for 1 minute on each side until lightly golden and toasted. Repeat until all bread has been toasted.

7. To make Canes sauce, add mayonnaise to a bowl, then follow with tomato sauce,

   Masterfoods Garlic Powder, Masterfoods Paprika, salt, pepper and worcestershire sauce. Stir to combine then add to a serving jar.

8. To build your meal, scrunch some baking paper and line a medium sized baking tray, then cover with crinkle cut fries. Add the Texas toast on opposite corners, then add the jar of Canes sauce in another corner. T op the fries with the chicken tenders to complete the dish.

9. Dunk everything in the sauce, and enjoy!

Freeze Before Grating

Pop your cheese in the freezer 20 minutes before grating it to make shredding easier and cleaner.

It'll firm up just enough to keep it together and prevent it from sticking. You can also lightly spray the grater with cooking oil for extra help.

Cheeses Best For Melting

Some cheeses are just meant to be melted — provolone, mozzarella, gruyere, and fontina are a few.

These types of cheeses are perfect for making grilled cheeses, casseroles, and fondues — basically anything that would benefit from a great cheese pull.

Cheeses That Don’t Melt

Some cheese won't (and can't) melt. Feta, halloumi, and goat cheese are a few of the most popular that don't melt very well.

These are great in salads — or even thrown onto a grill. Cut them with a meltable cheese like mozzarella if the flavour is what you're after.

Cook Cheese on Low Heat

Cheese is delicate and can break if heated too hot. The oil will separate and start pooling, messing up the texture.

To prevent this, cook your cheese sauces over low heat, gradually adding more cheese while stirring constantly. If needed, use a roux.

Save The Cheese Rinds

Instead of throwing them out, save your cheese rinds in a bag in the freezer.

Whenever you're making a homemade broth, drop one in to boost the flavour. They're perfect for adding that extra kick to stocks, sauces, and soups.

Wrap Cheese In Wax Paper

Wrapping cheese in plastic can dull its flavour. Instead, use wax paper —it’s more permeable so it lets the cheese breathe, keeping it fresh and flavourful.

Store it in the fridge's vegetable compartment. The temperature and humidity are the most ideal for cheese.

Ingredients ✍️

✨ Serves 4 ✨

• 500g reginette pasta

• ¼ cup extra virgin olive oil

• 1 shallot, finely chopped

• 3 heaped tbsp tomato paste

• 1 tsp Masterfoods Garlic, Finely Crushed

• 60ml vodka

• 1 cup heavy cream

• 1 cup pasta water

• 1 tsp pepper

• 1 tsp salt

• 2 tablespoons butter

• 1 tsp Masterfoods Chilli Flakes

• ½ cup parmesan, grated

• 400g crab meat, cooked

• 4 sprigs parsley, leaves only

For the pangrattato:

• 3 tbsp extra virgin olive oil

• 1 tsp Masterfoods Garlic, Finely Crushed

• 1 cup panko breadcrumbs

• 2 tbsp parmesan, grated

• 2 tbsp parsley, finely chopped

1. For the vodka sauce, heat the extra virgin olive oil in a large pan over medium heat. Add the shallot and Masterfoods Garlic, cooking for a few minutes until softened. Add tomato paste and cook for about 5 minutes, stirring every now and again, until the tomato paste goes from bright red to dark red. Add the vodka and stir until the liquid evaporates. Take off heat.

2. Add the reginette to a large pot of salted boiling water, reserving one cup of pasta water for the sauce. Once cooked, drain the rest of the water and set aside.

3. While the pasta is cooking, place the vodka sauce over low heat, then add cream and stir through, then loosen with pasta water as necessary and combine. Season with pepper, salt, then add butter, and Masterfood Chilli Flakes and stir until well combined. Add the parmesan and the crab meat, and stir gently until just combined.

4. To the sauce add some extra pasta water to loosen once more, and then add the cooked reginette, gently rotating to coat. Garnish with parsley leaves and add to a serving plate.

5. For the pangrattato, add olive oil to a frying pan over medium heat, then add Masterfoods Garlic, panko breadcrumbs, parmesan and parsley. Stir until all the olive oil is soaked up and cook until the breadcrumbs turn a dark golden colour.

6. Garnish the final dish with pangrattato. Serve and enjoy!