BBQ Marinated Chicken
Ingredients
6 winglets and drumlets
100 ml country select BBQ sauce
Salt and Pepper
2 Tbsp Honey
2 Tbsp Worcestershire Sauce
Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings
01. Place the winglets and drumlets in a bowl .
02. Add all the ingredients except the oil massage gently, making sure that the chicken is coated evenly .
03. Leave to marinate for an hour.
04. Heat oil in large pan and place the chicken and reduce heat to medium .
05. Fry for a further 7 minutes until skin is golden.
Ingredients
5 chopped ribs
200 ml country select SweetChilli sauce
2 Tbsp Italian mixed herbs
4 Garlic Cloves
5 stems of rosemary
100 ml unsalted butter
Prep: 15 mins
Cook: 30 mins
Yields: 5 Servings
01.Season the chops with salt and pepper .
02. Sprinkle the herbs onto the chops and rub on the chilli sauce gentle, marinade for 30 minutes.
03. In a thick bottom pan heat butter and lightly fry the garlic whole add two chops and then place the rosemary on top of the chops cover and fry covered for another 5 minutes
04. Turn them over and fry covered for another 5 minutes, remove cover and fry for a further 2 minutes or until cooked.
05. Rest the chops and serve with roast potatoes.
Sweet Chilli Select Ribs
Peri Peri Sticky Wings
Ingredients
12 Chicken Wings
200 ml Country Select peri peri sauce
100 ml Honey
1 Tbsp Salt and Pepper
4 Tbsp brown sugar
Oil For Baking
Salt, to taste
Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings
01. Mix the honey , peri peri sauce together in a large bowl.
02. Season the wings with salt and pepper.
03. Add the wings to the saucey mixture and gently mix.
04. Leave to marinate for 2 hours.
05. Preheat oven to 200c place the wings with brown sugar and bake for 25 to 30 mins until cooked.
06. Serve with chips or potato wedges.
Ingredients
1 x 1.3kg/3lb lean carvery or boneless lamb leg joint
Salt and freshly milled black pepper
2 red onions, peeled and quartered
2 yellow peppers, deseeded and cut into quartered
450g/1lb small new potatoes
For the Sweet Chilli Glaze
120ml/6tbsp prepared sweet chilli sauce
10ml/2tsp lime juice
15ml/1tbsp garlic purée, or to taste
Prep: 15 mins
Cook: 2 h 30 mins
Yields: 6 Servings
01. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
02. Place the joint on a chopping board and season.
03. Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the prepared, calculated cooking time, basting occasionally with any meat juices.
04. 40-50 minutes before the end of the cooking time remove the joint from. Remove the rack, add the vegetables in a single layer then place the joint on top. Return to the oven.
05. 10 minutes before the end of the cooking time mix the glaze ingredients together and brush all over the joint. Return to the oven to finish cooking
06. Transfer the lamb with the vegetables to a warm platter. Cover and rest for 10 minutes before serving
Roast Lamb with Sweet Chilli Glaze
Select Bbq Pork Chops
Ingredients
6 pork chops
300ml bbq sauce
Zest of two ripe yellow lemons
3 tablespoons of lemon juice
3 tablespoons of oil
Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings
01. Mix all the ingr together and marinate for an hour.
02. Heat oven to 200°c
03. In a large oven tray lay the chops making sure they are evenly spaced,place the onion from the marinade on top and bake for 45mnts
04. Turn the chops mid way whilst baking, Make sure the chops are well cooked and serve wth your choice of starch and salads