News & Recipes
News & Recipes
Some of our favourite recipes, using some of our favourite ingredients.
Lemon Quinoa Salad
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,...
Slow Cooked Pulled Pork
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...
Butter Chicken (Wildings Style)
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...
Lamb Fillets with Middle Eastern Za’atar
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...
Lamb Kashmiri Masala
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...
Roasted pork fillet with prosciutto, pear, quince & pomegranate
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...
Spanish Style Chicken
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...
North African Chermoula Spiced Calamari
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...
BBQ Prawns with Chilli, Lime & Pomegranate Piquant & Fresh Coriander
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...
Fillet of Blue Eye Cod with Aegean Aroma Crust
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...
Honey Braised Chickpeas with Sweet Potato
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...
Moroccan Spiced Cous Cous Salad
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....