Category Archives: Poultry Recipes

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

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

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 you want to cook it to come up to room temperature.

Drizzle over a little olive oil.

Roast for 1 hour 20 minutes or until the skin is browned and crisp, and the chicken is cooked through. Rest under loose foil for 20 minutes before carving.

When you have 30 minutes left on your chicken, place the vegetables into a separate lined baking tray. drizzle over with oil season and place into oven.

 

british roast

DIXIE FRIED CHICKEN

DIXIE FRIED CHICKEN

YOU WILL NEED

BRINE

  • 1 tsp Vegetable Oil
  • 1 small Onion or Shallot, finely chopped
  • 3 cloves Garlic, chopped
  • 3 tbsp Sea Salt
  • 3 each Rosemary Branches
  • 1 lt Boiling Water
  • 1 Lemon, halved

CHICKEN

  • 12 pieces Chicken, thighs, drumsticks, wings or a mix
  • 500g Plain Flour, sifted
  • 1 tbsp Black Pepper
  • 15g DIXIE FRIED CHICKEN GOURMET SEASONING
  • 2 tbsp Sea Salt
  • 1 tbsp Baking Powder
  • 250ml Buttermilk or Whole Milk
  • 1.5lt Vegetable Oil for Frying

COLESALW

  • 500g Purple Cabbage, shredded
  • 500g Green Cabbage, shredded
  • 250g Carrot, grated
  • 1 bunch Coriander, roughly chopped
  • 200g Peanuts or Almonds, toasted and roughly chopped
  • 3 tbsp Olive Oil
  • Salt & Pepper to taste

RUSTIC FRIES

  • 4 EA Potatoes (large)
  • ¼ TSP Sea Salt
  • ¼ TSP Black Pepper
  • Olive Oil Extra Virgin

TO MAKE

Preheat oven to 150°C

BRINE

Heat the oil in a saucepan over medium heat and sauté the onion until soft and translucent. Add the garlic, salt and rosemary, and cook for 30 seconds. Add the hot water and lemon, squeezing the juice into the water, taking care to remove any seeds.

Remove from heat once the salt has dissolved and allow to cool.

RUSTIC FRIES

Wash and cut the potatoes leaving the skin on into rough pieces. Toss the potatoes in the seasoning flour to coat, fry until golden and crispy.

COLESLAW

In a mixing bowl combine the cabbage, carrots, coriander, and toasted nuts. Toss in olive oil and lemon juice and season with salt and pepper.

CHICKEN

Place the chicken pieces in the brine and refrigerate for a minimum of 4-6 hours. Overnight is even better.

Remove the chicken from the brine, rinse in cold water, pat dry with kitchen paper and set aside.

Mix the flour and DIXIE FRIED CHICKEN GOURMET SEASONING in a bowl. Divide between two bowls and pour the buttermilk into a third bowl. Set a rack on top of a paper towel.

Dust the chicken in the flour mixture, shaking off the excess, then dip into the buttermilk then dip again in the 2nd bowl of flour. Place the dredged chicken pieces on a rack over a baking tray for the excess to drip off.

Heat the oil in a large pot to 180°C. Gently fry the chicken until beautifully golden brown and crunchy and cooked through. (10-15 minutes depending on the size of your chicken pieces.)

Keep warm in an oven until you have fried all the chicken then serve with your favourite sauces. Also delicious popped into a toasted bun!

dixie fried chicken