I work in ...

Continue

Content is being adapted
based on your type of business

Serving your staff meals before service is a good way to bond with the team, give them a boost before a busy day/night, and can be a good time to experiment with ideas for the menu.

Here are two dishes that are tasty and quick, and give your staff a boost before the chaos of service.

Grilled White Fish Fillets with Saute Potato and Lemon Mayonnaise

Ingredients (1 serving)

Preparation

  1. Peel and slice the potato, blanch in boiling water for 10 minutes and remove, allow to cool.
  2. Toss the cooked sliced potato in 1/2 the oil and saute in a hot pan until golden brown.
  3. Heat the remaining extra virgin olive oil in a ribbed pan and cook the KNORR Aromat seasoned fish fillets until golden on both sides and just cooked through.
  4. Grate the rind off the lemons and add to the HELLMANN'S Real Mayonnaise.
  5. Serve the grilled fish with the potatoes and lemon mayonnaise.
  6. Garnish with fresh lemon cheeks.

Serving suggestion: serve with a green salad or steamed green beans

Bubble and Squeak

Ingredients (10 servings)

Preparation

  1. Place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Instant Mashed Potato Mix until well combined. Set aside to cool. Cook cabbage for 2 minutes or until just tender, drain and sprinkle with KNORR Vegetable Booster.
  2. Melt butter in frying pan and cook onion, until softened; stir in COLMAN'S Original English Mustard. Add onion mixture and cabbage to potato. Stir to combine. Shape into 10 even sized patties. Heat a frying pan over low heat, add vegetable oil and cook patties for 12 to 15 minutes or until base is crisp.
  3. To make the pesto oil, combine pesto and olive oil together.
  4. Serve the potato patty with rocket and a poached egg then drizzle with pesto oil.

TIP: The COLMAN'S Original English Mustard gives punch to a classic dish

Click for more great staff meal ideas. Check out other ways to keep your staff motivated.

Find out more about THE BOTTOM LINE