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RECIPES

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lamb-icon.jpg Sizzling Welsh Lamb Cutlets (with fragrant Pilau Rice)

Ingredients

4-6 lean Welsh Lamb cutlets or loin chops                                                                                                                                               
30 ml (2tbsp) Bombay spice mix or similar 1 red onion, cut into thick strips
1 red pepper, deseeded and cut into thick strips
Fresh coriander to garnish
Pilau Rice
15 ml (1tbsp) oil
 

Serves: 4

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15-20 mins, 
plus
marinating time

Method

  1. For the rice heat oil in a pan and cook red onion for 4-5 minutes until golden.
  2. Add cinnamon stick, coriander, cardamom pods and basmati rice.
  3. Pour over 300ml (1/2pt) water and bring to the boil then cover with foil and a tight fitting lid and cook over low heat for 10 mins.                                                                                                               

 

 

  

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cow-icon.jpg AOM BBQ Ribeye

Ingredients

4 Pieces (180g each) ribeye steak
1 Tablespoon red wine vinegar
½ Teaspoon dried basil
½ Teaspoon Italian seasoning
½ Cup extra virgin olive oil
½ Cup Worcestershire sauce
½ Cup minced garlic
¼ Cup steak seasoning
 

Serves : 4

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7-15 mins

 

Method

    1. In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning.
        Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat.
        Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.

    2. Preheat grill for high heat. Lightly oil the grill grate. Discard marinade. 

    3. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.

 

 

 

 

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cow-icon.jpg Jack’s Creek Striploin Steak with Sautéed Mushrooms

Ingredients

4 Jack’s Creek Striploin Steaks
Freshly ground black pepper and salt
2 Teaspoon canola oil
Sliced mushrooms
2 Tablespoons minced shallots
2 Garlic cloves, minced
50ml Dry white wine
Dried thyme
Worcestershire sauce
 
 

Serves:
3-4

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5-10 mins

Method

   1. Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat about 5 minutes per side for medium-rare.

   2. Heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes.
       Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is
       reduced. Season with salt and pepper to taste.

   3. Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.

 
 

 

 

 

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chicken-icon.jpg S-Pure Deviled Chicken Wings

Ingredients

2 Packs of 355g S-Pure Chicken Wing Sticks, halved
1/4 Cup extra-virgin olive oil
1 Teaspoon paprika and ground cumin
Finely grated lemon zest
A dash of salt and freshly ground black pepper to taste
Lime wedges for serving
 

Serves: 4

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4-5 mins

 

Method

   1. Mix oil, paprika, cumin, lemon zest and black pepper to the chicken wings. Cover and marinate overnight, refrigerated, turning
       occasionally.

   2. Gently turn chicken wings in dressing, add 1/2 teaspoon salt. Cook over low to medium heat on an oiled barbecue hot plate (cast-
       iron griddle)for about 4-5 minutes or until cooked through and well colored; baste with marinade from time to time.

   3. Transfer chicken wings to a platter, sprinkle with salt and squeeze lime juice over all. Serve hot or at room temperature as a nibble
       or 
as part of a barbecue meal.

 

 

 

 

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chicken-icon.jpg Coleman Organic Hot & Spicy Roasted Chicken Drumsticks

Ingredients

1.5 Lbs Coleman Organic Chicken Drumstick
½ Cup butter
1 Cup hot sauce
½ Teaspoon cayenne pepper, chopped
¼ Teaspoon black pepper
 

Serves : 4

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7-10 mins

Method

   1. Heat the oil in a saucepan. Cook the chicken drumstick with high heat until brown on each side.Melt the butter in
       a saucepan and mix in the hot sauce, cayenne pepper, and black pepper.

   2. Once cooked, pour sauce over the drumstick and seal in a bag. Shake the bag with sauce until thoroughly coated.

 

 

 

 

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pig-icon.jpg S-Pure Chinese Five-Spice Pork

Ingredients

2 packs of 280g S-Pure Pork Rib
1 Tablespoon soy sauce
½ tablespoon white wine vinegar
½ teaspoon sesame oil
½ tablespoon honey
½ teaspoon Chinese five-spice powder
¼ teaspoon minced garlic
¼ teaspoon ground ginger
 
 

Serves:  2

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1hr 30mins

 

Method

   1. Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic and ginger in a large storage bag.
       Shake to mix well. Add ribs to marinade; refrigerate 4-8 hours, turning bag occasionally.

   2. Preheat an oven to 325°F (165°C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.

   3. Cook ribs for one hour, turning occasionally. Increase oven temperature to 400°F. Remove foil from pan and bake an additional
       20 minutes, turning once, until ribs are nicely browned.

 

 

 

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pig-icon.jpg Pick Mangalica Pork Collar with Sour Cream Sauce

Ingredients

Pick Pork Collar, sliced ½ inch thick
¼ Teaspoon dried sage, crushed
¼ Teaspoon salt
1 Tablespoon vegetable oil
½ Onion, sliced
250ml beef broth
½ Cup sour cream
½ Tablespoon all-purpose flour
Dash black pepper

 

Serves: 1-2

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35-40 mins

Method

   1. Rub sliced pork collar with mixture of sage, salt and pepper.

   2. Brown pork lightly on both sides in hot oil. Add onion and cook for 3-4 minutes until onion is tender.

   3. Drain off excess fat.

   4. Pour beef broth over pork collar. Cover and simmer for 25-30 minutes or until pork collar is done. Remove from pan.
       Combine sour cream and flour in a small bowl.

   5. Gradually add pork collar drippings to sour cream mixture, stirring constantly.

   6. Return mixture to the skillet. Cook and stir until boiling. Add water until sauce is the desired consistency.

 

 

 

 

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 processed-meat-icon.jpg Auskobe Wagyu Hamburger (with fried egg and onions)

Ingredients

Auskobe Hamburger
1 medium brown onion, finely chopped
1 egg
Salt
Freshly ground pepper
2 tbsp grated fresh horseradish or 1 tbsp bottled
150ml sour cream
1 soft bread roll
1/4 iceberg lettuce, leaves separated
2 medium beetroot, roasted, peeled and sliced
 

Serves: 1

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30 mins

 

Method

   1. Preheat a barbecue or grill to high. Grill the burger on both sides. Fry the egg on both sides and add finely chopped onions too.

   2. Combine horseradish and cream. Cut bread rolls in half, toast lightly on the barbecue and fill with lettuce, beetroot, and a few
       spoonfuls of horseradish sour cream. Carfully place the egg on top of the burger and sprinkle with onions.

 

 

 

 

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processed-meat-icon.jpg Westaways Great British Bangers n Mash

Ingredients

2 Westaways Cumberland sausages
2 cloves garlic (peeled and finely sliced)
1 bunch fresh sage (leaves picked)
1 olive oil
1 bunch Fresh Rosemary (leaves picked)
2 kilograms potatoes (peeled)
300 ml milk
120 grams butter
1 sea salt
1 Fresh ground pepper
4 medium red onion(s) (peeled and finely chopped)
80 ml balsamic vinegar (or red wine vinegar)
2 Stock cubes (beef or chicken)
 

Serves: 1-2

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Method

   1. Preheat your oven to 200°C/180°C fan-forced. Put the garlic and most of the sage leaves between the layers of sausage. Secure 
       the sausages with a couple of skewers or some sharp rosemary stalks. Place them on an oiled baking tray, drizzle them with olive
       oil and sprinkle them with rosemary leaves. Cook in the preheated oven for 20 minutes, or until crisp and golden.

   2. Remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil, and return the
       tray to the oven. The leaves will go lovely and crispy.

   3. While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked. 

   4. Drain well, using a colander, then return them to the pan. Mash until smooth, adding the milk, 70g of the butter.

   5. Season well to taste, then put the lid on the pan and keep warm at the back of the stove. 

   6. Fry the onions really slowly in a little oil, covered, for about 15 minutes until soft. Remove the lid, turn up the heat and, as soon
       as the onions become golden brown, pour in the vinegar and boil until it almost disappears.

   7. Turn down the heat, add the rest of the butter, crumble in your stock cubes and 2¼ cups (560ml) water and stir well

   8. To serve, dollop some oozy potatoes on the plate, chop up the sausages (discarding the skewers), put them alongside the
       mash and spoon over the onion gravy. Scatter with the crispy sage leaves.