Ingredients 24 large Green Prawns 130g Wildings Chilli, lime & Pomegranate Piquant 1 bunch Coriander 1 bunch Vietnamese Mint 2 Limes 4 tbsp Peanut oil 8 Skewers (7”) Method Soak skewers in water for 1hour. Zest and juice limes and place in a shallow square dish/container to be used to marinate the prawns. Wash ½ a bunch of coriander leaves...
Ingredients 4 x 200g Blue Eye Cod fillets or steaks 40gm Wildings Aegean Aroma 2 Tbsp. Peanut oil 2 small Lemons cut in half (as if to juice) 4 small pieces of muslin (to wrap the lemon in) 4 pieces ofstring (to tie up lemon in muslin) Method Ensure all bones are removed from fish fillets. Brush each...
INGREDIENTS 3 tbsp Wildings KASHMIRI MASALA 500 ml stock (add ext water if needed) 2 tbsp olive oil 1 clove garlic 2 shallots 500g sweet potato diced 1 can chickpeas 2 tbsp honey 2 tbsp tomato paste salt to season METHOD Saute chopped shallots, garlic and Wildings KASHMIRI MASALA in olive oil for5 mins on medium heat. Add all the other ingredients...
Ingredients 500g Wildings Moroccan Infused Cous Cous 250g Pumpkin in 1cm cubes 4tbsp Extra Virgin Olive Oil 100g Meredith or Soft Fetta 100g Rocket 100g Toasted Flaked Almonds 50g Currants 100ml Wildings Arabian Pomegranate Dressing Method Roast pumpkin in 200C oven for 35 minutes or until brown. Cook cous cous as prescribed on the pack then occasionally stir until cool....
Ingredients 800gm Braising Steak 3 Tbsp. Wildings Taste of Tuscany Spice Blend 500ml Red Wine 2 Tbsp. Tomato Puree 3 Tbsp. Olive Oil 1/2 cup diced Tomato Plain flour 500gm Fresh Gnocchi Method Toss meat through flourand shake off any excess. Heat oil in a deep pan and place both the steak and the Taste of Tuscany Spice Blend into...
INGREDIENTS 1 ½ cups of Wildings FRENCH INFUSED LENTILS 5 cups of water 3 ½ cups chicken stock 1 bay leaf 4 cloves of garlic 2 tablespoons of olive oil 1 piece / 230g Mild Chorizo [or hot if you want spicy] 1 onion diced 2 carrots diced 2 celery stalks diced 2 tablespoons of tomato paste 2 tablespoons red wine vinegar 3...
INGREDIENTS 4 Free Range Chicken Breasts - skin off 115gm Wildings Fig & Balsamic Paste 20gm Brie or Double Brie 8 slices of Prosciutto Olive Oil METHOD Preheat the oven to 180°C. Make an incision on the side of the chicken breast, making a pocket in the middle of the breast. Place Brie & a tablespoon of...
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