Adrian Richardson of Melbourne’s La Luna restaurant, Victoria is one of the city’s most accomplished Mediterranean-cuisine chefs. Just like home cooks, Adrian looks to flavour enhancers that can bring out the real taste and aroma of his dishes. Vegeta Gourmet Stock Powder is Europe’s No. 1 stock… the choice of many European top chefs and a favourite here in Australia for the last 30 years.
Vegeta Gourmet Stock Powder brings out the aroma and flavour of any savoury meat or vegetable-based meal, without overpowering the original flavour of the ingredients.
With Vegeta, as chef Adrian Richardson demonstrates in the videos at right, anyone can create dishes like professional chefs.
It’s easy to use Vegeta…simply sprinkle on meats or seafood prior to barbecueing, frying or baking. You can also add to any sauce or gravy to add extra flavour, or use it as a soup base or stock for other meals.
Vegeta is healthy, too
It’s 99% fat-free, lactose-free and has no gluten, no GMO and no animal content. Vegeta say that “With Vegeta dishes taste better.” View the videos to see how great chef Adrian Richardson used Vegeta Gourmet Stock Powder.
Here’s a summer pasta dish that’s a favourite in modern Italian cuisine. A combination of penne and rocket leaves that you can serve on so many occasions. Preparation time is about 35 minutes.
Ingredients
350g penne type pasta
2-3 cloves of garlic, crushed
120g rocket leaves, coarsely chopped
300g eggplant
30g pine nuts
50g chopped Kalamata olives
Salt & Pepper
20g Butter
3 tbs olive oil
50g grated Parmesan cheese
1 tsp Vegeta Gourmet Stock Powder
Method
Cook pasta in salted water “al dente”, which means that they should not be overcooked.
Drain pasta and keep half a cup of the liquid they had been cooked in. Peel the eggplants, sprinkle with salt and leave aside to rest shortly. Drain them on paper towels. Cut them into small cubes.
Fry the eggplant in preheated butter in a larger saucepan.
Add garlic, pepper, olives and Vegeta Gourmet Stock Powder.
Separately, fry the pine nuts, for a short time only.
Add to eggplant: cooked pasta, olive oil, half of the pine nuts and add half a cup of the saved liquid.
Cook shortly and when almost done, add coarsley chopped rocket leaves, parmesan cheese and mix well.
Tips
Serve hot after having sprinkled with the remaining pine nuts.
To make it even better, you can add to this meal finely chopped prawns.
Add the rocket leaves just before end of cooking,
Videos
To watch our exclusive Behind The Brands videos with Adrian Richardson check out the Video Master-class section.
Vegeta Gourmet Stock Powder brings out the aroma and flavour of any savoury meat or vegetable-based meal, without overpowering the original flavour of the ingredients.
Watch the Vegeta commercial
Watch this Vegeta commercial
