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 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...
