Category Archives: All Recipes

SPICY FALAFEL

SPICY FALAFEL

YOU WILL NEED

  • 4 tbsp sunflower or vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic clove, crushed
  • 800g can chickpea, washed and drained
  • 2 tsp Egyptian Gold Seasoning
  • 2 tsp Serengeti Seasoning
  • handful parsley, chopped
  • 2 egg, beaten

 

TO MAKE

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley, with salt & pepper to taste. Add the egg, then squish the mixture together with your hands.

 

Mould the mix into 12 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

 

 

serengeti Egyptian Gold

SPICY BAKED ORA KING SALMON

SPICY BAKED ORA KING SALMON

YOU WILL NEED

1 Side of Ora King Salmon

½ packet British roast seasoning

¼ packet Serengeti seasoning

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon brown sugar

Lemon wedges (for serving)

TO MAKE

Preheat oven to 220°. Line a baking sheet with parchment paper.

Rinse the salmon and pat dry.

Lay the salmon on the lined baking sheet skin side down.

Season the Salmon with mixed seasonings.

In a bowl, combine the olive oil, lemon juice, brown sugar. Brush the salmon with the sugary mixture until evenly coated.

Bake for 10 minutes. Then bast again and cook for a further 10 minutes. Repeat if not completely cooked through and cook for a further 5 minutes.

Serve with lemon wedges.

serengeti British Roast

SPICY LEMON CHICKEN

SPICY LEMON CHICKEN

YOU WILL NEED

2 pounds bone-in chicken thighs (with skin)

½ packet British roast seasoning

¼ packet Serengeti seasoning

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon brown sugar

4 cloves garlic (minced)

Lemon wedges (for serving)

TO MAKE

Preheat oven to 220°. Line a baking sheet with parchment paper.

Rinse the chicken and pat dry. Season the chicken thighs with mixed seasonings.

In a large bowl, combine the olive oil, lemon juice, brown sugar and garlic. Add the chicken to the marinade and toss.

Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.

Serve with lemon wedges.

serengeti British Roast

BARBECUE SAUCE

BARBECUE SAUCE

YOU WILL NEED

1 small onion, chopped

¼ cup cider vinegar

¼ cup bourbon whiskey

1 tbsp Seeded mustard

1 tbsp crushed chilli

1 tbsp minced garlic

1 tin crushed tomatoes

1tbsp smoked paprika (urban food co.)

1 cup store-bought Smokey barbecue sauce

¼ cup Worcestershire sauce

Pinch salt

TO MAKE

Sweat the onion in a little oil and cook until softened approximately 5 minutes.

Deglaze with the bourbon and vinegar and bring to the boil.

Add the mustard, garlic, chilli, smoked paprika and stir though from about 1 minute.

Add the tomato and cook for 5 minutes, add the remaining ingredients and seasoning to taste.

Reduce heat to low and simmer for 20 minutes stirring occasionally to ensure sauce doesn’t stick.

Cool and place into jars or use immediately.

SPICY PORK RIBS

SPICY PORK RIBS

YOU WILL NEED

4 racks baby back ribs, membrane removed from the underside of each rack

1 packet Serengeti Seasoning

1 packet Marrakesh Seasoning

2 cups whiskey barbecue sauce

TO MAKE

In a small bowl, combine the Serengeti & Marrakesh and mix well. Place the ribs on 2 large, rimmed baking trays, season liberally with the rub and prepare your BBQ for indirect grilling. The target temperature on your grill is 100C. If smoking use fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.

Prepare some whiskey barbecue sauce.

After the ribs have cooked for an hour and a half, baste liberally with the whiskey barbecue sauce. Close the lid and continue to cook for 3 1/2 to 4 1/2 more hours, basting the ribs every 45 minutes to an hour with the sauce.

If desired, coat the ribs with more whiskey barbecue sauce and return to the grill for an additional 30 minutes to set your sauce. Allow the ribs to rest for 10 minutes before slicing and serving.

serengeti Marrakesh

SPICY PAKORA

SPICY PAKORA

YOU WILL NEED

100g gram flour, sieved

½ packet Serengeti Seasoning

½ packet Egyptian Gold Seasoning

1 medium onion

3 medium potatoes

1 tsp of salt

1 tbsp ginger, grated (optional)

Handful of coriander, chopped

Water

Oil for deep frying 

TO MAKE

Heat up the oil in a large pot or wok to a medium heat.

Slice the onion lengthways very thinly and place in a bowl.

Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower – chop into very small pieces.

Sprinkle all the seasonings and freshly chopped coriander and ginger into the bowl and then sieve in the gram flour – mix together using your hands. 

Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.

Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop spoonfuls of the mixture into the oil and fry until golden brown.

Using a slotted spoon move the pakora around, be careful not to overcrowd the pot or wok.

Once golden brown and crisp remove from the oil and set on some kitchen paper.

serengeti Egyptian Gold

SPICY BAKED CHICKEN WINGS

SPICY CHICKEN WINGS

YOU WILL NEED

  • 1 kg chicken wings
  • ½ packet Serengeti Seasoning
  • ½ packet Marrakesh Seasoning
  • 1 cup flour
  • Salt & Pepper to taste
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 tsp sesame oil
  • ¼ cup soy sauce light
  • ¼ cup Smokey BBQ sauce
  • 2 tbsp rice wine vinegar

TO MAKE

Preheat oven to 200C/180C Fan/Gas 4.

Line a baking sheet with aluminum foil or silpat.

Combine the flour & seasonings in a large ziplock bag mix well to combine, add the wings and shake well until evenly coated.

Salt and pepper the wings and then place them on the baking sheet.

Bake them for 45 min to an hour depending on how crispy you want them.

To make the coating sauce, mix all remaining ingredients, and whisk everything together.

Place the hot wings into a large bowl and pour the sauce over the wings and toss to coat evenly.

Garnish with spring onion and sesame seeds

 

 

serengeti Marrakesh

ROASTED BEETROOT SALAD

ROASTED BEETROOT SALAD

YOU WILL NEED

  • 12 baby beetroots, trimmed and scrubbed
  • 2 tbsp olive oil
  • 4 fresh thyme sprigs
  • 1 tsp BRITISH ROAST GOURMET SEASONING
  • 4 fresh figs and cut into quarters
  • 1 small red onion, sliced
  • 70g Walnut halves
  • 50g baby salad leaf mix
  • 125g feta cheese, cut into small pieces
  • salt and freshly ground black pepper

TO MAKE

Preheat the oven to 200C/180C Fan/Gas 6.

Place the beetroot on some kitchen foil. Drizzle with the oil sprinkle over with BRITISH ROAST GOURMET SEASONING and add the thyme then seal up the foil as a parcel and place on a baking tray. Roast for 30 minutes, or until tender. Remove the beetroot from the oven. Leave the to cool slightly then put on clean rubber gloves and rub the beetroot skins off.

 

Cut beetroot into quarters and sprinkle over with a little more British Roast toss in a bowl with a little olive oil and vinegar add onions and leaf mix roughly mix.

 

Place into bowls or plates and scatter over walnuts, feta and arrange figs ontop.

 

british roast

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 the egg and milk. In another large bowl combine the breadcrumbs, Parmesan, EGYPTIAN GOLD GOURMET SEASONING and season well with salt and pepper.

Tip the cauliflower into the egg and milk mixture and mix well, making sure the egg gets into all the creases and crevices of each cauliflower piece. Tip the cauliflower into the breadcrumbs and toss to coat.

Arrange the cauliflower on a baking tray in a single layer and bake on the middle shelf of the oven for 20 minutes, or until starting to turn crisp and golden-brown. Using a fish slice turn the cauliflower pieces over and cook for a further 10 minutes, or until crisp all over.

 

If frying fry until golden brown and crispy

 

Serve while still warm with your favourite sauce or dip.

egyptian gold

CHILLI PRAWNS

CHILLI PRAWNS

YOU WILL NEED

  • 2 tsp olive oil
  • 1 small red onion (50g), finely chopped
  • ½ red pepper (60g), finely chopped
  • 1 garlic clove, finely chopped
  • 10g SERENGETI GOURMET SEASONING
  • 200g tinned chopped tomatoes
  • 2 level tsp tomato purée
  • 125g peeled green prawns
  • ¼ tsp sugar
  • salt and freshly ground black pepper, to taste
  • spring onion for garnish

 

TO MAKE

Toss the prawns in a little oil and the Serengeti spice mix.

Heat the remaining oil in a small saucepan over a medium heat. Add the prawns and cook for 1 minute. Remove and reserve until needed.

Add the red onion and cook for 2–3 minutes, or until it begins to soften.

Add the red pepper, garlic, tomatoes, tomato purée, sugar, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 2 minutes.

Garnish with Spring onion

 

serengeti