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

 

Serves 2

 

Ingredients:

 

2 x free-range chicken breasts butterflied (you can ask our team to do this) or 2 x free-range chicken burger patties

2 burger buns

1g salt

1 tsp pepper

½ lemon, juiced

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar

 

Method:

Set up bbq temperature to medium-high.

If using chicken breasts, toss them with lemon juice, olive oil, salt, and pepper.

Grill the breasts or burger patties 4-5 minutes each side until internal temperature reaches 75°c.

In a large bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, worcestershire sauce, and balsamic vinegar.

Add baby gems to the dressing and stir until coated.

Toast the brioche buns.

Place chicken on bottom, arrange dressed leaves, grate parmesan cheese, and place lid on top.

 

 

 

Ingredients:

6 bone lamb rack 

Feta crumbled

Sour cherry harissa

1 tbsn sour cherry molasses

1tbsn rose harissa

1 tbsn lime juice

3 tbsn olive oil 

Mudjara Rice

1 packet of cooked basmati rice

1 packet of cooked puy lentils

1 onion, sliced and fried

½ bunch of coriander, chopped

½ bag of baby spinach, chopped

 

Method

1.     Preheat your oven 220°C

2.     Remove the lamb rack from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

3.     Sear the lamb by heating a large oven-safe skillet over medium-high heat.

5.     Add the lamb rack, fat side down, and sear for 3-4 minutes until it's browned.

6.     Flip the rack and sear the other side for an additional 2-3 minutes.

7.     Transfer the skillet with the lamb to the preheated oven.

8.     Roast the lamb for about 15-20 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 51°C for medium-rare.

9

To make the sour cherry harissa in a small bowl, combine sour cherry molasses, rose harissa, and lime juice.

Gradually whisk in olive oil until the mixture is well combined and smooth.

To make the Madjara rice heat the lentils and rice as per packet instructions

2.     Once the rice and lentils are hot In a large mixing bowl, combine the cooked basmati rice, puy lentils, fried onions, chopped coriander, and chopped spinach.

3.     Mix Well: Use a large spoon to mix all the ingredients thoroughly so that the lentils and spinach are evenly distributed throughout the rice.

  Remove the lamb from the oven and transfer it to a cutting board.  Cover loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender, juicy meat. Slice and Serve with the rice spooning over the harissa and finish by sprinkling the feta around 

Ingredients:

2 strips thick-cut guanciale diced

2 medium Yukon gold or ratte potatoes peeled and ½-inch diced (about 2 cups)

8 large eggs

3 tbsn cream

1 tsp Dijon mustard

½ tsp salt

¼ tsp ground black pepper

⅓ cup shredded gruyere 

½ bag roughly chopped fresh spinach

½ cup finely chopped chives about

 

Method: 

1      In a large skillet over medium heat, cook the diced guanciale until crispy. Remove from the pan and set aside. Add the diced potatoes to the skillet and cook in the guanciale drippings until golden and tender.

2      In a mixing bowl, whisk together the eggs, cream, Dijon mustard, salt, and pepper until well combined.

3      Once the potatoes are cooked, reduce the heat to low. Add the cooked guanciale back to the skillet. Pour the egg mixture over the potatoes and guanciale. Sprinkle the shredded Gruyere over the top.

4      Scatter the chopped spinach and chives evenly over the egg mixture.

5      Cook gently on low heat until the eggs are set around the edges but still slightly runny in the center.

6      Transfer the skillet to a preheated oven or under a grill or oven to finish cooking until the eggs are fully set and the cheese is melted and bubbly.

7      Slice and serve the dish warm, garnished with additional chives if desired.

 

 

6 fried lamb cutlets 

4 tbsn beetroot crème fraiche (see recipe below)

1 tbsn roasted crushed almonds 

few torn mint leaves 

 

Crumbed lamb

6 lamb cutlets, fat removed

80g bag of panko bread crumbs

2 eggs

2 tablespoons flour

 

Method

1.     Trim any excess fat from the lamb cutlets to make them leaner and easier to cook evenly.

2.     Get three shallow bowls or plates.

3.     In the first bowl, place the flour.

4.     In the second bowl, break and whisk the eggs until smooth.

5.     In the third bowl, add the panko bread crumbs.

6.     Take one lamb cutlet and dredge it in the flour, making sure it's fully coated. Shake off any excess.

7.     Dip the floured cutlet into the beaten eggs, allowing the excess to drip off.

8.     Finally, press the cutlet into the Panko bread crumbs, ensuring it is completely covered for a crispy texture.

9.     Repeat the process for all cutlets.

To cook the Lamb Cutlets:

Heat a non-stick skillet over medium-high heat with a little oil.

Once hot, add the breaded lamb cutlets.

Cook each side for about 3-4 minutes until golden brown and the lamb is cooked to your liking.

Beetroot creme fraiche 

270g cooked beetroot

100g cream fraiche 

2 tbsn red wine vinegar

1 tbsn maple syrup

8-10 mint leaves  

1 tbsn salts

Few turns of cracked black pepper

 

Method 

Combine the beetroot, 100g of crème fraîche, 2 tablespoons of red wine vinegar, 1 tablespoon of maple syrup, and the mint leaves in a blender.

Add about 10 turns of salt and a few turns of cracked black pepper to taste.

Blend until smooth and creamy, ensuring all ingredients are well mixed.