Main Meals

Meat & Mushroom Pasta with Kiri®

Meat & Mushroom Pasta with Kiri®

Ingredients:

  • “600ml Kiri® Cooking Cream
  • 400g Rigatoni pasta
  • 400g ground beef
  • 400g fresh mushrooms, sliced
  • 1 large onion, thinly sliced
  • 3 cloves of garlic, minced
  • Salt and pepper to taste
  • 4 tablespoons of olive oil
  • Fresh parsley for serving”

Preparation:

  1. Bring a large pot of salted water to a boil, add the pasta and cook to al dente.
  2. Heat olive oil in a pan over medium heat, add onions and minced garlic and sauté for 2 minutes while stirring.
  3. Add ground beef and cook for 5 minutes.
  4. Add mushrooms, season with salt and pepper and cook for 10 minutes while occasionally stirring until the mushrooms are golden brown. Set the mushrooms aside.
  5. In the same pan, add the Kiri® Cooking Cream and cook it for 5 minutes until it thickens.
  6. Add the meatthe pasta, mix to combine and simmer for 5 minutes until the sauce thickens. Serve with fresh parsley.”
Main Meals

Kiri® Shrimp Alfredo Pasta

Kiri® Shrimp Alfredo Pasta

Ingredients:

  • “600ml Kiri® Cooking Cream
  • 400g tagliatelle pasta
  • 600g shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • Zest of 2 limes
  • Fresh chives for serving”

Preparation:

  1. Bring a large pot of salted water to a boil, add the pasta and cook to al dente.
  2. Melt the butter in a skillet, add shrimp, salt and pepper, and cook for 2 to 3 minutes per side until the shrimp is pink and completely opaque. Remove the shrimp from the pan and set it aside.
  3. Add garlic to the pan and cook for one minute.
  4. Add the Kiri® cooking cream, the lime zest, and the cooked pasta, and simmer for a couple of minutes until the sauce thickens.
  5. Add back the shrimp, mix to combine, then serve with chives and lime zest. Serve immediately!”
Main Meals

Creamy Salmon Pasta with Kiri®

Creamy Salmon Pasta with Kiri®

Ingredients:

  • “600ml Kiri® Cooking Cream
  • 400g fusili pasta
  • 400g fresh salmon
  • 1 large onion, diced
  • 3 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh dill”

Preparation:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente.
  2. Place the salmon on a parchment paper lined baking sheet, add salt, pepper, and olive oil and bake in an oven preheated to 180°C for 15 minutes. Shred the salmon into small pieces and set aside.
  3. Heat olive oil in a pan, add the onions and a pinch of salt and cook until the onions are golden brown.
  4. Add the Kiri® Cooking Cream, season with salt and pepper and simmer for about 5 minutes.
  5. Add the pasta and the shredded salmon, mix to combine. Serve with fresh dill.
Main Meals

Creamy Lemon Pasta with Herb Bread Crumbs with Kiri®

Creamy Lemon Pasta with Herb Bread Crumbs with Kiri®

Ingredients:

  • “600ml Kiri® Cooking Cream
  • 400grams penne pasta
  • 4 garlic cloves, minced
  • Juice and zest of 3 lemons
  • 4 tablespoons olive oil, divided
  • 1/4 cup breadcrumbs
  • Parsley for serving
  • Lemon zest for serving”

Preparation:

  1. Bring a pot of salted water to boil, add the pasta and cook to al dente.
  2. Heat up the olive oil in a pot over medium heat, add the grated garlic and cook for one minute.
  3. Add the Kiri® Cooking Cream, the lemon juice, and lemon zest. Mix to combine, bring to a boil and cook for 5 minutes until the cream starts to thicken.
  4. Add the cooked pasta, mix to combine and cook for another minute.
  5. In a medium skillet, add the bread crumbs and toast while stirring for about 3 minutes or until golden brown.
  6. Serve the pasta on a plate, sprinkle with bread crumbs, lemon zest and parsley.”
Main Meals

Creamy Kiri Cannelloni

  • 2-3 people

Ingredients:

  • 200g dried Cannelloni pasta

 

The filling:

  • 28 Kiri square portions
  • ½ tbsp. olive oil
  • 30g butter
  • 100g fresh oregano, washed drained and chopped
  • 2 garlic cloves (minced)
  • 165g mozzarella cheese (finely grated)

 

The white sauce:

  • 17 Kiri Square portions
  • 1 tsp. Italian seasoning
  • 150ml milk
  • 65g Parmesan cheese (finely grated)
  • Salt and pepper

 

Instructions:

  1. In a pan, warm the oil and butter over a medium heat and sauter the garlic until fragrant. Add the oregano and cook gently until completely wilted.
  2. Leave to cool for 5 minutes.
  3. In a bowl, mix the garlic oregano with the Kiri cheese, milk and mozzarella cheese until fully combined.
  4. Fill a piping bag with the mix and then snip off the end, then use it to fill the cannelloni shells.

 

To prepare the white sauce:

  1. In a bowl, beat the Kiri cheese, Italian seasoning and milk together until smooth.
  2. Mix in the Parmesan cheese with a pinch of salt and pepper.

 

To assemble:

  1. Grease a large roasting tray, then pour some of the white sauce into the base and spread evenly.
  2. Lay the cannelloni on top in a single layer.
  3. Pour the white sauce all over, aiming for an even coating that should just cover the pasta.
  4. Bake at 200 degrees for 20-30 minutes depending on if you like your cannelloni saucy or firm.

5. Garnish with oregano fresh leaves and serve.

Main Meals

Kiri Shrimp Spaghetti

  • 5-6 people

Ingredients:

  • 7 Kiri square portions
  • 3 Tablespoon butter
  • ½ cup milk
  • ¼ cup Parmesan cheese
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 200 g shrimp (thawed, peeled, deveined and tails removed)
  • 250 g dry spaghetti pasta

 

Instructions:

  1. Boil the pasta according to the package directions, then drain and set aside.
  2. Heat a large frying pan over medium heat, mix together the Kiri cheese and butter, stirring until the cheese and butter are melted.
  3. Stir in the milk, Parmesan cheese, minced garlic, salt and pepper. Cook and stir for 3 minutes to thicken.
  4. Add the shrimp and cook over medium heat for 5 minutes, flipping them over halfway through.
  5. Stir in the cooked pasta and continue cooking for 4 minutes more.
  6. Serve a big pasta roll topped with shrimps. Enjoy!
Main Meals

Kiri-Stuffed Chicken

Ingredients:

  • 12 Kiri square portions (softened)
  • 4 boneless skinless chicken breasts
  • 1 package of frozen chopped spinach (defrosted)
  • ¼ cup vegetable oil
  • ¼ cup Parmesan cheese
  • 2 eggs
  • Bread crumbs
  • Salt and pepper to taste

 

Instructions:

  1. Start by preheating the oven to 200 degrees.
  2. Strain all the water from the spinach using a paper towel.
  3. Mix the spinach, vegetable oil, Parmesan cheese, Kiri cheese and salt and pepper together.
  4. Crack and beat two eggs in a shallow plate and set aside.
  5. Cut slices in the chicken to make a pocket.
  6. Stuff the chicken with the cream cheese and spinach mixture and fold the chicken over to close well.
  7. Coat the chicken with beaten eggs and bread crumbs.
  8. Place the stuffed chicken into a hot frying pan and fry until brown on both sides.
  9. Transfer into an oven safe baking pan.
  10. Bake for 35-40 minutes to cook the chicken well and serve hot with salad if desired.
Main Meals

Kiri-Stuffed Lasagna

  • 3-4 people

Ingredients:

  • 12 Kiri square portions, softened at room temperature
  • 2 large cucumbers, sliced vertically
  • ¼ cup minced fresh parsley plus additional for topping
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tbsp. lemon juice
  • Salt and pepper to taste

 

Instructions:

  1. Boil the lasagna sheets one at a time and place them on flat plate to cool down.
  2. Using a hand mixer, mix together Kiri cheese, parsley, spices, and lemon juice until the mixture is smooth.
  3. Spoon the mixture into a pastry bag with your preferred tip, or a zip top bag. Place in the refrigerator while you slice the cucumber.
  4. Slice the cucumber into long thin slices. You can leave the cucumber with unpeeled strips to form a striped look.
  5. In a serving plate, arrange the lasagna sheets and pipe the cream cheese filling onto it and top with sliced cucumbers.
  6. Garnish with fresh parsley and serve.