RECIPES USING ANGUS AND OINK RUBS AND SHAKE N SEASONS FLAVOURS

INGREDIENTS FOR THE CHICKEN

2 Boneless/skinless chicken breast
2 tbsp King Katsu curry powder
2 eggs, beaten
4 tbsp Flour
8 tbsp panko breadcrumbs
FOR THE SAUCE

1 can Coconut milk
1 carrot, sliced
1 white onion, diced
1 bunch spring onions, sliced
3 tbsp King Katsu curry powder

Directions
Using a sharp knife, butterfly and flatten your chicken. Season well with King Katsu then dredge in the flour, then the egg and finally the breadcrumbs. Set aside and get your fryer up to temp (180C)
Add some oil to a frying pan and gently cook the white onion and carrot until soft. Increase the heat and add King Katsu curry powder and cook for 5 minutes.
Add the coconut milk and simmer for 20 minutes before throwing in the sliced spring onion.
Fry the chicken until golden and crisp then dress with a little Katsu King and serve with the sauce, some sticky rice and pickles

Ingredients

Chicken:

500ml Buttermilk

12 Pieces of bone in chicken thighs, legs or boneless thighs, or lots of wings!

Red HOT Chilli Sauce (Minnies)

30g HOT & HOSTILE BBQ Rub

Flour mix:

500g Plain white flour

2 heavy teaspoons of baking powder

80g  Hot & Hostile Rub

Directions
Get some chicken!  Skin on thighs, boneless thighs, and whole bone in thighs. Who knew there were so many kinds of thighs! skin the thighs.
Get some buttermilk (if you can’t get any, try mixing natural yoghurt and milk to a smooth consistency). Put the liquid into a large bowl or ziplock bag and add some hot sauce and HOT AND HOSTILE seasoning. We think it's pretty close to The Colonels' original!
Put the chicken pieces into the liquid, making sure all are covered. Let it sit overnight to soak up the goodness.
Add 500g plain flour and 75g of Hot & Hostile for extra spicy chicken!
Add 2 heaped tea spoons of baking powder, which helps the chicken crisp up. Mix the dry ingredients well.
Here, you can add a few tablespoons of the buttermilk marinade to the dry ingredients and mix through to form small lumps of flour that will stick to the chicken and make epic crispy nuggets.
Add the wet chicken to the dry mix, a couple of pieces at a time, and press down to ensure full flour coverage. Set on a wire rack and allow the buttermilk to soak the flour mix.
If you check the chicken after 30 minutes, you’ll see wet spots where the flour has been soaked.
Sprinkle some flour mix over the wet spots and maximise the flour coverage. Allow to set up and harden in the fridge for at least a few hours. Letting the chicken coating harden up will stop the pieces from getting stuck too much to the grill on the BBQ.
Light your BBQ or (ahem) turn on your oven. We have been using the Vortex attachment for our BBQ, which accelerates air through charcoal and obtains a BBQ temp of > 400°F towards 500°F (200-260 °c). (200-260C °C). You can also use the side baskets from a Weber grill or any central charcoal holder. Anyway, get the BBQ as good and hot as you can. Set the chicken away from the hot coals and around the Vortex.
Add a lump of hickory wood or your favourite smoking wood for extra flavour. Add this above the heat source so it smoulders away during the cook.
With the chicken on, close the lid and watch the temperature climb to at least 400°F. After 15 minutes, check the chicken to see what's happening. Look for the chicken to start to colour.
Once the flour has started to harden and cook, spray a little oil onto the surface and close the lid for another 10-15 minutes.
After 30 minutes, the chicken should be ready to turn.
The bottom may stick to the grills, but it should be minimal if you leave the pieces to harden up a little. Turn the chicken and spray the top side with oil. Close the lid and inspect 15 minutes later. You're looking for excellent golden chicken! Probe with a probe to ensure a 75 °C internal temp.
Cook the chicken until it starts to colour. Once the flour hardens, spray a little oil, close the lid, and cook for another 10-15 minutes. 

After 30 minutes, turn the chicken, spray the top with oil, and close the lid for 15 more minutes. Aim for a golden colour with a Thermapen to ensure it reaches an internal temperature of 75°C.


 

• 1 whole chicken (2kg)
• 2 tbsp olive oil
• 3 tbsp Angus & Oink Garlic Butter Seasoning
• 1 lemon, sliced
• 6 garlic cloves 
• Fresh thyme sprigs
• Mixed Root veg (we’ve used carrots, turnips and beetroot)

Directions
Rub chicken with oil and Angus and Oink Garlic Butter seasoning.
Dust Root veg, garlic and lemon slices with olive oil, Angus and Oink Garlic Butter seasoning and mix
Place the chicken on top of the root veg and roast at 190°C for 90 minutes, basting occasionally.
Rest for 20 minutes before carving.

• 1kg chicken thighs, sliced and de-boned (leave half of the thighs with skin on)
• 1 sachet Big Phat Greek seasoning
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp Greek yoghurt
• 1 tsp salt
• 1 tsp black pepper
• Wooden or metal skewers (or a vertical skewer)
• Flatbreads, tzatziki, red onion, and tomatoes for serving

For the garlic yoghurt:

• 2 tbsp Garlic Butter seasoning 
• 4 tbsp thick Greek yoghurt
• 1 tsp lemon juice
• Salt & black pepper 

Note: A vertical skewer makes this recipe a breeze, but if you don’t have one, you can try threading an onion through a standard skewer placed inside a baking dish, before you stack up the chicken.

Directions
Get the flavour on the go - place the chicken in a bowl with the Big Phat Greek seasoning, olive oil, lemon juice, garlic, yoghurt, salt, and pepper. Coat the meat thoroughly and let it marinate for at least 4 hours, ideally overnight.
Preheat the oven to 180 °C.
Stack it up – Thread the marinated meat onto a vertical skewer, layering each slice tightly to form a stacked kebab.
Cook low and slow, roasting upright in the oven at 180°C for 40 minutes, basting the chicken in the juices every now and again. Crank up the heat to 210 °C and cook for 15-20 minutes until the chicken is slightly charred, beautifully golden, and cooked.
Shortly before the chicken has finished cooking, make the garlic yoghurt by mixing all of the ingredients together. Warm the flatbreads on the BBQ or grill.
Slice and serve – Shave off thin slices and pile them onto the flatbreads with generous spoonfuls of the garlic yoghurt, red onion, and tomatoes

Ingredients
French Onions:

1 Large Onion
1 Tin French Onion Soup – Angus and Oink used Baxters
2 Tsp Black Gold Seasoning
½ Tsp Black Peppercorns
1 Knob Butter


Garlic Dijon Mayo:

2 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1 Tsp Garlic Butter Seasoning


Burger:

300g Steak Mince
2 Tsp Black Gold Rub
Gruyère
Brie

Directions
Finely slice onion, add to pan with peppercorns and butter slowly softening until golden and translucent.  Add tin of soup and Black Gold seasoning, reduce until thick.
In a separate bowl mix all mayo ingredients together.
Combine steak mince with Montreal seasoning and divide into 2 burgers.
Cook burgers on skillet, once almost ready, top with French onion, gruyère and brie and melt.
Serve on roll with garlic Dijon mayo and top with crispy onions!

Ingredients
500g beef mince
1 tbsp oil
1 onion, diced
2 cloves garlic, minced
1 chilli, diced
6 tbsp Angus & Oink The General seasoning
1 tbsp tomato purée
1 can (400g) chopped tomatoes
1 can (400g) kidney beans, drained
500g frozen fries
1 tbsp Angus & Oink Fries With That seasoning
150g cheese sauce, heated
50g jalapeños, sliced
Sour cream & chopped spring onions for garnish. 

Directions
Heat oil in a pan, brown the beef, and hit it with The General seasoning.
Add onion, garlic, and tomato purée, cooking until softened.
Pour in chopped tomatoes and let them bubble into a thick, rich chilli.
Stir in the kidney beans for the last 15 mins.
Meanwhile, fry up those fries until crisp, then toss them in Fries With That seasoning.
Load ‘em up with chilli, drown in cheese sauce, and top with jalapeños, sour cream, and spring onions. No regrets.

Ingredients
500g Uncooked King Prawns
1 Generous TBSP Angus & Oink Chinese takeaway Chili Seasoning
3 TBSP Cornflour 

250ml Beef Dripping (peanut oil if preferred)
1 Large Onion
1 Green Pepper
1 Red Pepper
50ml Shaoxing Rice Wine
2 Red Chillies
5 Spring onions

Directions
Place uncooked king Prawns into a bowl or suitable dish.
Add a small splash of the rice wine just enough to wet the prawns enough to help the dusting and seasoning stick.
Add Cornflour and the all-important Chinese Salt and Pepper seasoning.  Combine together & set aside in cool place.
Bring up the oil so that its nearly smoking.
Whilst waiting chop Slice the onions and peppers length ways or to your own preference.
When ready Add the seasoned king prawns to the smoking hot oil. Hear the sizzle and immediately Basque in the aromatics. Fry the prawns until cooked though. Drain off then set aside on kitchen paper.
Drain out the Oil from the wok and wipe out any remaining seasoning then bring back up to temp. Add a small amount of fresh oil.
Add onions, peppers then stir fry. Once the vegetable starts to caramelise you can add a good splash of the Rice wine and cook until it reduces. Towards the end If you love the spice like I do add some more salt and pepper chili seasoning .
Stir in the Cooked prawns and then transfer to a serving dish, garnish with freshly chopped spring onion and diagonally sliced fresh red chili.
Enjoy

Ingredients
800g pork sausage meat (or good-quality pork sausages) skins removed
3 tbsp Pigasus seasoning
1 small onion, chopped

1 cup of mature cheddar, grated
1 cup of cured jalapenos, finely chopped
1 tbsp fresh parsley, finely chopped
2 x 320g sheets ready-rolled puff pastry
1 egg, beaten
Nigella seeds

Directions
1. Prepare the filling: In a food processor, blitz the onion, cheddar and jalapenos before adding the pork sausage meat with the Pigasus seasoning, and parsley.

2. Roll the pastry: Unroll the ready-rolled puff pastry sheets on a lightly floured surface, placing them side by side lengthways (longest edge facing you). Push the edges of the sheets together to form one long sheet and roll into a rectangle about 40cm x 30cm.

3. Assemble the sausage rolls: Spoon the sausage roll mixture onto the centre of the pastry and shape into a long sausage-like log.

4. Wrap and seal: Brush the edges of the pastry with a little beaten egg, then fold it over the sausage meat to enclose it, keeping it close to the meat to avoid air pockets. Press the edges together to seal, then curve the sausage roll into a circular shape, sealing the ends together.

5. Cut and glaze: Lift the sausage roll onto a lined baking tray. Brush with the remaining beaten egg and sprinkle with nigella seeds. Place in the fridge for 20 minutes.

6. Bake: Preheat the oven to 200°C (180°C fan). Bake the sausage rolls for 20-25 minutes, or until the pastry is golden brown and crisp, and the sausage meat is cooked through.

7. Serve: Place the baking sheet straight on the table and serve with Minnie's BBQ Sauce. 

Ingredients
1Kg Diced Lamb Gigot or Shoulder
Large yellow onion, thinly sliced
2 inch fresh ginger, peeled and diced or grated
2 x Sweet Potato, cut into small chunks
2 Tbsp Garlic Puree
1 tin of Chickpeas, drained
10 Spinach pucks from the freezer (or 1 whole bag, washed)
frozen pucks are great, and easy to use
1/2 Tube tomato paste
1 Can water
4 Tbsp A&O Tandoori Seasoning
Garnish:

Fine diced chives
Marigold flower petals
Chive flowers
Crispy onions

Directions
Heat a non stick pan, add a glug of rapeseed oil and brown the lamb pieces well, being careful not to overcrowd the pan and set aside. This adds great flavour.
Fry the onion in the juices of the lamb until tender and starting to turn translucent,. Add the Tandoori Seasoning and the diced ginger root. Add in enough oil to make this into a thick paste.
Add the sweet potato and the browned lamb to the pot, mixing well with the tandoori paste to coat thoroughly.
Next add the chickpeas, spinach, 1 can of water, (using the chickpea can), then squeeze in half a tube of tomato puree and 2 Tbsp of garlic puree.
We use a heavy pan with a lid to cook this down slowly for at least 5 hours, on a medium heat then lowering for the long cook once simmering.
Check after an hour to make sure enough fluid and it's not sticking to the bottom. Serve with chutney, poppadum, and a nan bread to mop up the juices.

Ingredients
Boneless Chicken Thighs
Streaky Bacon
Sweet Bones & Bacon Rub
Impressive Rooster - Sriracha

Directions
Slice your boneless thighs into two or three pieces and season with your rub of choice.
Wrap each piece in your favourite streaky bacon and season again.
Get your Vortex fired up and place the thighs around it at the edge of the bbq. Don’t worry about temps just run it hot. Rotate the thighs every 5 minutes to prevent any side over cooking. Probe to check temp.
Glaze each one with your favourite A&O sauce then let the glaze set and sauce the other side.
Serve and enjoy with your friends and family.

Ingredients
400g Chicken Breast Mini Fillets
200ml Buttermilk
200g Plain Flour
2 tbsp Angus & Oink Honey Chilli Seasoning
Vegetable Oil Spray
Sesame Seeds/Chopped Coriander for Garnish

SAUCE
150ml Tomato Ketchup
2 tbsp Light Soy Sauce
2 tbsp Clear Honey
2 tbsp Honey Chilli Seasoning
2 Garlic Cloves, minced
1 tbsp Sesame Oil
1 tsp Chilli Paste

Directions
Preheat the Air Fryer to 180°C using the air fryer setting.
Place the chicken fillets in a bowl and season with Angus & Oink Honey Chilli Seasoning.
Coat the fillets in buttermilk and toss them in a bowl of plain flour.
Place the fillets in the air fryer basket, spray with oil, and cook for 20 minutes, turning halfway through.
To make the sauce, add all of the ingredients tNutriBulletender/nutribullet and pulse to form a smooth sauce. Pour into a bowl and reserve for serving.
When the chicken fillets have cooked, remove from air fryer and place in a bowl. Garnish with sesame seeds and chopped coriander.
Serve hot with dipping sauce.

Ingredients
400g Chicken Breasts, sliced thin
2 tbsp Angus & Oink Salt & Pepper Chilli Seasoning
1 bell pepper, cubed
3 spring onions, sliced
1 Medium Brown Onion, roughly chopped
200g corn flour
1 egg, beaten
Vegetable oil
Sesame Seeds/Sliced Spring Onion to garnish
Sauce

300ml ketchup
150ml light soy sauce
2 tbsp Salt & Pepper Chilli Seasoning
1 tbsp sesame oil
1 tbsp clear honey
1 tsp Chilli Paste

Directions
To make the sauce, simply add all of the ingredients to a food processor/ nutri bullet and blend together. Place to one side until required.
Chop the onion and pepper then place to one side.
Place the chicken breasts onto a chopping board and slice them into thin strips. Transfer the meat to a bowl and season with Angus & Oink Salt & Pepper Chilli Rub.
Beat one egg and transfer it to the bowl that holds the chicken. Mix together by hand to ensure the chicken is well coated.
Add cornflour to the bowl and toss the chicken through it.
Preheat the Vortex Air Fry to 180°C using the air fry setting and pour 1 tbsp vegetable oil to the basket.
Lay the chicken strips in the basket and place the onions and peppers on top. Insert the basket and cook for 15 minutes.
Keep an eye on the chicken and 5 minutes, remove the basket and give the chicken and vegetables a shake. After 15 minutes, pour in the sauce and mix everything together then cook for a further 5 minutes.
Pour into a bowl, garnish with sliced spring onions and sesame seeds.
Serve immediately with rice or noodles.

Ingredients
200g polenta
150g plain flour
1 tbsp baking powder
2 tbsp Pigasus Seasoning
1 tsp sugar
250ml buttermilk
2 eggs
50g melted butter
100g cooked bacon, crumbled
100g cheddar cheese, shredded
1 red chilli, finely chopped
Minnies Fiery  🔥 Sauce

Directions
Preheat your oven to 200°C/180C fan and grease a 12-hole muffin tray.
In a large bowl, combine the cornmeal, plain flour, baking powder, sugar, and Pigasus Seasoning.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and Red House Hot Sauce. Pour the wet ingredients into the dry and stir until combined. Fold in the bacon, cheddar cheese, and chilli.
Spoon evenly into the muffin tray, filling each cup about three-quarters full.
Bake for 18–20 minutes, until golden brown.
Allow to cool slightly, then serve with some extra Red House Hot Sauce on the side.

Ingredients
FOR THE PIZZA DOUGH (MAKES ENOUGH FOR 6 PIZZAS, BUT SURPLUS CAN BE FROZEN)

600ml Cold Water
1g fresh yeast (Supermarkets with a bakery will give you this for free if you ask)
1kg ‘00’ Flour
25g Fine Sea Salt
FOR THE CORONATION SAUCE (MAKES ENOUGH FOR AT LEAST 4 PIZZAS)

4 tbsp Mayonnaise
4 tbsp Greek Yoghurt
2 tbsp Smooth Mango Chutney
1 tbsp A&O Tandoori
1 tsp Lemon Juice
Salt and pepper to taste
FOR THE CHICKEN

1 large or 2 small boneless, skinless chicken thighs per pizza (but grill up extra for fridge raiding)
A&O Tandoori
A little vegetable oil
OTHER TOPPINGS

A handful of low moisture mozzarella per pizza.
1 tsp A&O Garlic Butter seasoning, mixed with 1 tbsp olive oil (optional)
A small bunch of fresh coriander, leaves picked.

FOR THE STEAK

• Bavette Steak
• Good quality sea salt
• Garlic Butter Seasoning
• 50g Butter (melted with a good shake of garlic butter seasoning)

FOR THE FRITES

• Frozen French Fries
• Bunch of parsley - Finely Cut
• Tablespoon of Oregano
• Tablespoon of Gaucho
• One red chopped chilli
• 3 garlic cloves, finely minced.
• Good pinch of salt
• Tsp black pepper
• Redwine vinegar (to taste)
• Olive oil (100ml approx)

Directions
Get your fries in the oven
Salt the bavette well
You can then cook over hot coals or in a smoking hot pan, turning every so often until the core temperature reaches 52ºc, leave to rest.
Once the steak is re,sting make the mix for the Fries!
Combine all the ingredients for the fires (minus the ,fries which should be cooking by now) and set aside. This can also be done in advance!
Once the steak has rested, slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.
Take your cooked fries and toss a tablespoon of the Fries With That mix through them, with a little extra salt and vinegar.
Plate up and enjoy with a large glass of Malbec!

For the chicken tikka

• 500g chicken breast, cut into large cubes
• 3 tbsp Tikka Gold seasoning
• 1 tsp red food colouring
• 3 tbsp natural yoghurt

For the lamb Adana

• 500g lamb mince
• 1 tbsp Abra-kebabra rub
• 1tbsp Baharat rub
• 1tbsp Kofta rub
• 1 tbsp dried mint
• 1 white onion, minced
• 1 bunch coriander, finely chopped

For the sundries

• Flat breads
• Sliced red onion with lime juice and salt
• Diced cucumber & tomato
• Grilled peppers
• Mint yogurt
• Fresh coriander
• Lime juice ingredients
  For the chicken tikka
  
  500g chicken breast, cut into large cubes
  3 tbsp Tikka Gold seasoning
  1 tsp red food colouring
  3 tbsp natural yoghurt
  For the lamb Adana
  
  500g lamb mince
  1 tbsp Abra-kebabra rub
  1tbsp Baharat rub
  1tbsp Kofta rub
  1 tbsp dried mint
  1 white onion, minced
  1 bunch coriander, finely chopped
  For the sundries
  
  Flat breads
  Sliced red onion with lime juice and salt
  Diced cucumber & tomato
  Grilled peppers
  Mint yogurt
  Fresh coriander
  Lime juice

Directions
Mix the chicken with Tikka Gold, red colouring, and yoghurt in a bowl. In a separate bowl, combine the lamb mince with Abra-kebabra, Baharat, Kofta, dried mint, minced onion, and chopped coriander. Cover both and refrigerate overnight.
Thread the chicken onto skewers, mould the lamb onto skewers, and then fire up a charcoal grill until properly hot.
Grill the skewers over the coals, turning, until cooked through (about 70°C).
Warm flatbreads and prepare the sundries (limey red onion, cucumber and tomato, grilled peppers, mint yoghurt).
Build your kebab and finish it with fresh coriander and lime. Mixing chicken and lamb is a winner.

Iingredients

Ingredients

2 large eggs, beaten

1 cup milk (for dipping)

650g chicken thighs, cut into bite-sized pieces

3 tbsp Feather Duster seasoning

1 cup all-purpose flour

1 cup panko breadcrumbs 

2 cups of cornflakes, bashed slightly 

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper Q ingredients
2 large eggs, beaten
1 cup milk (for dipping)
650g chicken thighs, cut into bite-sized pieces
3 tbsp Feather Duster seasoning
1 cup all-purpose flour
1 cup panko breadcrumbs
2 cups of cornflakes, bashed slightly
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

Directions
Add the eggs, milk, and chicken with 1 tbsp of Feather Duster seasoning in a bowl.
In a separate bowl, combine the flour, Chinese 5-spice panko, cornflakes, parmesan, and the remaining 2 tbsp Feather Duster seasoning.
Place each piece of soaked chicken in the breadcrumb mix, pressing down to thoroughly coat, then move to a plate.
Cook in a pan (around 3-4 minutes per side) or in the air fryer (10-12 minutes) until golden and the juices are clear.
Serve with Feather Duster mayo, pickles, and chips on the side, if you like.

ingredients
⅓ tin of French onion soup
2 tbsp crispy onions
1 beef stock cube
3 baby beets, quartered
Chips of your choice (to serve)
Garlic butter rub (to toss with chips)
2 rump steaks
Black Gold seasoning (to taste)
2 rolls (of your choice)
Dijon mustard (for spreading)

Directions
In a saucepan, add the ⅓ tin of French onion soup, crispy onions, and the beef stock cube. Cook over medium heat, reducing the mixture until it thickens and becomes lovely.
Add the quartered baby beets to the saucepan and melt them gently over low heat until tender.
Cook your chips according to your preference, then toss them in a garlic butter rub for added flavour.
Season the rump steaks liberally with Black Gold seasoning on both sides.
Cook the steaks to your liking on a grill or frying pan.
To assemble, take your rolls and liberally cover the heel of each with Dijon mustard. Layer the chips on top, followed by the Poutine gravy, and then add the cooked steak. Finish with more Poutine gravy and place the crown of the bun on top.
Serve immediately and enjoy your indulgent steak poutine roll!