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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chinese-glaze-recipe-2

Oriental Style Pork Stir Fry (Chinese Glaze)

Serves 4 Ingredients: 400g Lean Pork, cut into strips 1 x 60g sachets of Cooks Choice Chinese Dry Marinade 450g Stir Fry mixed veg (Pak Choi, sliced mixed sweet peppers, Mange Tout, Baby Corn, Baton Carrots, Bean Sprouts) 2 Cloves of Garlic, finely chopped Medium sized red onion, chopped Ground nut oil or vegetable oil

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garden-mint-lamb-steaks-recipe

Minted Lamb Steaks, Served with Sweet & Tangy Salad (Garden Mint)

Serves 4 Ingredients 4 Boneless, Lamb Leg Steaks 1 x 60g sachet Cooks Choice Garden Mint Dry Marinade   Salad Mixed lettuce leaves 1/2 Red Onion (sliced) Mixed Tomatoes (red, yellow, orange) diced randomly 1 Yellow Pepper (sliced) Pomegranate seeds (optional) Salad Dressing: (1/3 Lemon or Lime juice, 2/3 Extra Virgin Olive Oil, Salt &

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jerk-chicken-recipe-02

Jerk Chicken served with Traditional Rice & Peas (Jamaican Jerk)

Serves 4 Ingredients 4 x Large Chicken Legs or 8 Chicken Thighs 1 x 60g sachet Cooks Choice Jamaican Jerk Dry Marinade 2 limes halved   Method: Make a few deep slashes into the chicken and place into a large polythene bag. Empty the Cooks Choice Jamaican Jerk marinade into the bag and shake, rubbing

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