Serves: 4

Time to prep: 1 hour

Where: campfire cooking

Ingredients

8 lamb kofta 

4 free range eggs

1 red pepper, large dice

½ red onion, peeled, large dice

1 tsp cumin seeds roasted and crushed 

1 tsp coriander seeds roasted and crushed  

½ tsp black pepper

1 small can (400g) tinned tomato’s 

1 tbsn rose harissa

4 tsp greek yogurt

1small bunch of parsley 

1 tbsn Aleppo chilli

Method:

Heat a drizzle of oil in a large pan over live fire, medium heat. Shape the lamb kofta balls slightly and start to cook, add the diced red pepper and red onion to the pan and sauté until softened.

Stir in the roasted and crushed cumin and coriander seeds, black pepper, and rose harissa. cook for 1 minute until fragrant.

Add the tinned tomatoes, crushing them slightly. Simmer for 10 minutes until the sauce thickens.

Make four small wells in the sauce and crack an egg into each. cover again and cook until the egg whites are set but yolks remain runny.

Serve topped with dollops of greek yogurt, Aleppo chilli and a sprinkle of chopped parsley.

Serves: 2

Time to prep: 1 hour (marinate for up to one day before)

Ingredients:

1kg 3 bone chicken wings 

40g hot honey

Hot-honey BBQ sauce 

230g tomato ketchup

20g apple cider vinegar

30g Worcestershire sauce

100g hot honey

5g smoked paprika

5g onion powder

3g garlic powder

1 tsp ground black pepper, or to taste

3 garlic cloves, minced

1/2 cup water

Method:

Start with the hot/honey BBQ sauce. In a bowl, mix tomato ketchup, apple cider vinegar, Worcestershire sauce, hot honey, smoked paprika, onion powder, garlic powder, black pepper, minced garlic, and water until combined well.

Toss the chicken wings with 40g of the hot honey, then coat them generously with half of the BBQ sauce. Let them marinade for at least 1 hour (preferably overnight) in the refrigerator.

Heat your grill to medium-high heat.

Place the wings on the bbq, turning occasionally, and baste with the remaining BBQ sauce. cook for 30-45 minutes until charred, sticky, and the internal temperature reaches 75°c.

Eat immediately 

Serves 4

Time to prep: 90 minutes (plus up to two days of marinating the chicken)

Ingredients:

1 whole chicken, spatchcocked (ask our team to spatchcock a whole chicken)

4 cloves garlic minced

2 tablespoons soy sauce

1 tablespoon aji amarillo paste

1 tablespoon honey

1 teaspoon aji panca paste

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon coriander

1 teaspoon whole cumin seeds, roasted

juice from 1 small lime

1 tsp salt 

1 tsp pepper

Method:

1. In a bowl, mix minced garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, roasted cumin seeds, lime juice, salt, and pepper to create a marinade.
2. Rub the marinade thoroughly over the spatchcocked chicken, ensuring it's well coated. let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. Preheat the bbq to a medium heat.
4. Place the chicken skin-side up on the grill. cook for indirect cooking for 60 minutes, or until the internal temperature reaches 74°c.
5. Let the chicken rest before serving