Honey, mixed seed & raisin loaf

Honey, Mixed Seed & Raisin Bread

Ingredients to make 4 x 475g loaves 1kg Gluten Free White Bread & Pizza Mix 821g (ml) Tepid Water 107g Vegetable Oil Method Add the dry mix to a mixing bowl. In a separate container mix the water with the oil. Add the liquids to the dry mix on a slow speed for 3 minutes

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GF Lemon Muffinz

Gluten Free Lemon Muffins

Ingredients (makes 12 muffins) 500g dry mix 240ml vegetable oil 200g whole egg (4 eggs) 60ml water Zest and juice of 1 lemon 350g lemon curd Method Place the weighed out mix in the mixing bowl Select the beater attachment In a separate container mix together all of the liquids Add the liquids to the

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chinese-chicken-wraps

Chinese Chicken Wraps

Serves 4 (Snack Meal): INGREDIENTS: 1 sachet Cooks Choice Chinese Marinade 2 large skinless chicken breasts, cut in half lengthwise 4 Wraps / flour tortillas 1 bag American salad (containing: carrots, onions, peppers and lettuce) 200g (7oz) Natural Greek Style Yoghurt METHOD: Make the dressing – in a bowl place 2 teaspoons Cooks Choice Chinese

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peppered-beef-wellington

Peppered Beef Wellington

Serves 4: INGREDIENTS: 1 sachet Cooks Choice Pepper Steak Coater 4 x Fillet Steaks 150g (6oz) 1 pack 375g pre-rolled puff pastry 1 small jar 227g caramelised red onion METHOD: Coat the fillets in Cooks Choice Pepper Steak Coater and leave for 5 minutes. Place on a non stick oven tray and cook in a

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sizzling-bbq-beef-tomato-relish

Sizzling BBQ Beef with a Tomato Relish

Serves 4: INGREDIENTS: 1 sachet Cooks Choice BBQ Marinade 4 pieces of rump steak or Frying Steak 675g (1lb 8oz) 170g (6oz) tub Salsa Dip METHOD: Combine 2 teaspoons Cooks Choice BBQ Marinade with the Salsa Dip. Place the remainder of the Cooks Choice BBQ Marinade sachet into a large plastic bag and add the

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quick-chicken-curry

Quick Chicken Curry

Take a sachet of Fish and Chip Shop Curry Sauce, empty the sachet contents into a measuring jug, add boiling water up to the 280ml (1/2pint) level, whisk briskly until thoroughly mixed. Allow to stand for 1 to 2 minutes to allow thickening, stir again. If required add more hot water to thin down to

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pulled-beef

Slow Roasted BBQ Pulled Beef (BBQ Glaze)

Serves 4-5 Ingredients 1 kg (2.2 lb) beef brisket joint 1 x 60g sachet Cooks Choice BBQ Dry Marinade A little olive or vegetable oil 150ml water Your favourite bread roll   Method Place the brisket in a bowl and rub a little oil over the surface, this will moisten the outside of the meat

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piripiri-wraps

Piri Piri Chicken Fajita Wraps (Piri Piri Glaze)

Serves 4 Ingredients 4 Boneless, Skinless Chicken Breasts 1 x 60g sachet Cooks Choice Piri Piri Dry Marinade 8 x Floured Tortillas   Salad 1 Red Pepper (sliced) 1 Yellow Pepper (sliced) 1 Red Onion (sliced) 1 Ripe Avocado (chopped) 15g Fresh Coriander (coarsely chopped) Shredded Romaine lettuce Heart or shredded Iceberg lettuce Juice and

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peppered-steak-stirfry

Peppered Beef Stir Fry with Asian Vegetables + Steamed Rice (Peppersteak)

Serves 4 Ingredients 500g Sirloin steaks (about 1/2 inch thick), trimmed 1 x 60g sachet Cooks Choice Pepper Steak Coating 1/2 Onion, thinly sliced lengthwise 2 Medium Peppers, one red, one green, sliced into 1/4-inch strips 100g Bean Sprouts 50g Frozen Peas (defrosted) 2 large tomatoes, de-seeded and roughly chopped 3 tablespoons sesame oil  

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