Recipe ideas for pubs

Your step by step guide to perfectly portioned pub dishes

Chilli Con Carne with Rice

(Portions: 20; Preparation time: 15mins)

Qantitiy and Ingredients:

100ml vegetable oil
400g onions, chopped
2kg lean minced beef
1x2.25ltr KNORR chilli prepared sauce
1kg KNORR USA long grain rice

Preparation:

1. Heat the oil in a saucepan and gently cook the onions. Add the mince and brown for 5-10 minutes.
2. Add the contents of 1 jar of KNORR chilli prepared sauce to the pan and cook through with the mince for 5-6 minutes.
3. Cook the rice according to manufacturer's instructions.
4. Serve the chilli piping hot on a bed of rice.

Make the most out of your chilli, with these serving suggestions

Serve chilli on a crispy jacket potato with a salad garnish as a light meal or lunchtime option. Try making chilli with beans for a vegetarian option.

Pour chilli over tortillas and serve with salsa and sour cream on a platter to share. Try offering extra toppings too like cheese and guacamole.

Premium presentation can earn you more margin. Try serving the chilli with a timbale of rice, pitta bread and a salad garnish.

Chicken Tikka Masala and Rice

(Portions: 20; Preparation time: 15mins)

Quantity and Ingredients:

100ml vegetable oil
400g onions, chopped
2kg chicken breast, diced
1 x 2,2ltr KNORR tikka masala prepared sauce
1kg KNORR USA long grain rice

Preparation:

1. Heat the oil in a saucepan and gently cook the onions. Add the chicken and brown for 5-10 minutes.
2. Add the contents of 1 jar of KNORR tikka masala prepared sauce to the pan and cook through with the chicken for 5-6 minutes.
3. Cook the rice according to manufacturer's instructions.
4. Serve the curry piping hot with rice on the side.

Make the most of your Tikka Masala with these serving suggestions

Create a murgh mirch simply by adding some thinly sliced red and green peppers to chicken pieces in a tikka masala sauce. A really authentic addition to your menu.

Fill a baguette with warm chicken tikka masala and garnish with salad. Adding even more margin serve with chips or crisps and a salad garnish, as a lunchtime sandwich option.

Serve a thali with chicken tikka masala, cucumber raita, samosas and onion bhajis. A thali is a collection of individual dishes served together as a main course.

Chicken Korma with Rice

(Portions: 20; Preparation time: 15mins)

Quantity and ingredients:

100ml vegetable oil
400g onions, chopped
2kg chicken breast, diced
1 x 2,2ltr KNORR korma prepared sauce
1kg KNORR USA long grain rice

Preparation:

1. Heat the oil in a saucepan and gently cook the onions. Add the chicken and brown for 5-10 minutes.
2. Add the contents of 1 jar of KNORR korma prepared sauce to the pan and cook through with the chicken for 5-6 minutes.
3. Cook the rice according to manufacturer's instructions.
4. Serve the curry piping hot with rice on the side.

Make the most out of your Korma, with these great serving suggestions

Add more colour, texture and value to a korma with some quartered mushrooms, chopped spinach and a dash of single cream.

Serve your chicken korma with rice, pappadums and a bottle of beer. Add authenticity by serving in a balti dish.

Serve chicken korma with rice and top with toasted almonds, with mango chutney, naan bread and pappadums on the side. Try offering dips like raita and lime pickle to deliver an authentic Indian experience.

Top Tips

If you have any left overs, portion up and freeze. Use within 24 hours of defrosting.
Remaining portions may be chilled down in the correct manner and used the next day only.
Each is bain-marie stable so can be prepared in advance and served to order.
Take your burger menu to new heights and offer customers a topping of your prepared chilli, korma or tikka.

Mix & Match

Try mixing up some of these ideas. How about a korma jacket potato or a chilli filled baguette?