Recipes

Antony Bearman
CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

YOU WILL NEED LAMB 600 G Lamb Fillet trimmed of fat and cut into bite-sized pieces 1 EA Lemon Juiced 1/2 PACK GYROS GOURMET SEASONING Extra Virgin Olive Oil PINCH Sea Salt PINCH Black Pepper FLATBREADS 150 G Natural Yoghurt 175 G Self-Raising Flour plus extra for dusting 1/2 TSP Baking Powder 1/2 BUNCH Dill (small) chopped Oil for Brushing and Frying GARLIC YOGURT 150 G Natural Yoghurt HAND FULL Dill chopped 1/2 EA Cucumber deseeded & finely chopped 1 EA Garlic Clove crushed TO MAKE Heat the oven to 240C conventional / 220C fan forced / gas mark 8. Toss the lamb pieces in a bowl with the GYROS GOURMET SEASONING, lemon juice, and some salt and pepper. Leave to marinate for 1 hour. To make the flatbreads, put the yogurt...

Read more →


Antony Bearman
POPCORN CAULIFLOWER

POPCORN CAULIFLOWER

YOU WILL NEED 1 cauliflower, trimmed and cut into bite-sized pieces 1 free-range egg 2 tbsp milk 100g/3½oz fresh breadcrumbs 25g/1oz Parmesan, or alternative vegetarian hard cheese, finely grated 15g EGYPTIAN GOLD GOURMET SEASONING salt and freshly ground black pepper   TO MAKE Cook the cauliflower in a pan of salted boiling water for 2 minutes, or until only just tender. Drain the cauliflower and tip it onto a tray lined with kitchen paper. Leave it to steam dry for 20 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 4.  Or Heat oil in a fryer or large pot to 180C. In a bowl, whisk together...

Read more →


Antony Bearman
ROAST CHICKEN

ROAST CHICKEN

YOU WILL NEED CHICKEN 1 x 1.5kg Chicken 2 tbsp Extra Virgin Olive Oil 15g British Roast Gourmet Seasoning VEGETABLES 3 lg Potatoes, roughly chopped 3 lg Carrot’s, roughly chopped 3 lg Parsnips, roughly chopped TO MAKE Heat the oven to 190°C fan 170°C conventional or gas mark 5 Put the chicken on a rack over a roasting tray. Clear a shelf at the bottom of the fridge that the chicken will fit onto in its tray. Rub BRITISH ROAST GOURMET SEASONING all over the chicken and chill, uncovered, overnight. Take the chicken out of the fridge 30 minutes before...

Read more →


Antony Bearman
SNAPPER TACO’S

SNAPPER TACO’S

YOU WILL NEED SEASONED FLOUR 250g Self Raising Flour 30g Dixie Fried Chicken Gourmet Seasoning, 1 tsp reserved 1 Egg, lightly beaten TACO’S 400g Snapper, skinned and de boned 12 6″ Tortilla (use for for GF option) 250g Cabbage, finely shredded 1 Red Onion, finely sliced 100g Coriander, roughly chopped 4 limes, cheeks removed Hot sauce (your preference but we used sriracha) Aioli Oil for frying TO MAKE SEASONING FLOUR Combine the Dixie Gourmet Seasoning and flour and mix well. (omit the flour for GF option and pan fry instead) FISH TACO Shallow fry with oil over a medium-high heat...

Read more →

Recent articles