INGREDIENTS 2 cups Wildings Lemon, Parsley & Shallot Infused Quinoa 4 cups water 2 Lebanese cucumbers 2 Tomatoes ½ Red Onion 1 Bunch of Parsley 1 Bunch of Coriander Drizzle of Wildings Arabian Pomegranate Dressing METHOD Bring 4 cups of water to the boil & add 2 cups of Wildings Quinoa blend and reduce heat to a simmer,...
INGREDIENTS 1.5kg Pork Shoulder or Boneless leg of Pork 250ml Wildings Barbeque Sauce ½ cup Wildings Apple Cider Vinegar 2tbsp Wildings Wholegrain Mustard 1tbsp Wildings Worcestershire Sauce ¼ cup Brown Sugar 2 cloves Garlic, crushed 2 Potatoes, diced 1 large Onion, quartered 1 large Carrot, roughly chopped 1 stick Celery, quartered METHOD Place vegetables in the bottom of the slow cooker. Place pork...
Ingredients For chicken marinade: 5 chicken Maryland fillets trimmed & diced in to 2cm pieces 2 tbs Wildings Kashmiri Masala ½ lemon juice & zest ½ cup natural yogurt 1 small piece of ginger grated 2 cloves garlic crushed 1 small onion finely chopped About 10 Coriander stems/roots finely chopped 2 tsp smoked paprika For sauce: 60g butter or ghee 800g diced...
Ingredients 600gm Lamb Fillet or Lamb Backstrap 40gm Wildings Middle Eastern Za'atar Spice Blend 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 of string (to tie up lemon in muslin) Method Ensure lamb is well trimmed. Combine peanut oil with...
Ingredients Paste 4 cloves garlic 2cm nob fresh ginger 1 brown onion 1 Birdseye red chilli (optional) 30g Wildings Kashmiri Masala 1 dessert spoon Ghee 1 kg diced lamb 1 cup natural yogurt Method Place all ingredients for the paste in a food processor/blender and make a paste. Place ghee in heavy based pan and on medium heat cook paste until...
Ingredients 1 pork fillet 8 strips of prosciutto 2 pears 100g butter 1 tbsp Wildings Ruby Blood Orange Olive Oil 4 tbsp Wildings Quince & Pomegranate Paste 12 fresh sage leaves Pinch or 2 of Wildings Orange & Fennel Salt Method Heat oven to 180C. Trim pork fillet of tendon. Place prosciutto on a board overlapping each piece then...
Ingredients 4 Free Range Chicken Breasts, skin off 2 Tbsp. Wildings Spanish Style Spice Blend 1 small Onion, diced 2 Bacon Rashers, diced 300ml Cream 2 Tbsp. Olive Oil 2 Tbsp. White Wine Method Preheat oven to 180 °C. Brush chicken with olive oil and lightly brown in a non-stick pan. Remove and place in the oven on an...
Ingredients 600gm Calamari Tubes 40g Wildings North African Chermoula 100g Cornflour 3 Tbsp Peanut Oil 4 Tbsp sour cream 1 Lemon, zest & juice 2 Tbsp chopped flat leaf Parsley Oil for deep frying Method Skin Calamari and slice lengthways into 3cm x ½ cm strips. Heat oil for deep frying to 175°C. For lemon cream, combine sour cream, zest...
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...
