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 600gm boneless firm white fish fillets 3 Tbsp. Wildings Essential Thai Spice Blend 1 small Onion, diced 1 Tbsp. light Soy Sauce 1/3 cup Roasted Peanuts 500ml Coconut Milk 2 Tbsp. Vegetable Oil 1 Carrot, diced 2 zucchini, sliced 1/2 cup fresh Coriander leaves, shredded 1 Lime, juiced Method Trim and cut fish into 2cm pieces. Sauté in a hot, deep pan...
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...
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