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Nasi Goreng
Sweet, sticky, and melt-in-the-mouth tender, this smoked rib sandwich is pure BBQ bliss. Slow-cooked baby back ribs glazed in our Glazed & Confused sauce and dusted generously with Sweet Bones & Butts seasoning deliver caramelised, smoky pork perfection. Stacked on toasted ciabatta with crunchy pickles, crisp onions, and a bold drizzle of Pitboss BBQ sauce, it's big flavour in every bite.
Ingredients
2 racks of baby back ribs
2 tbsp mayo
2 sliced pickles
4 Tbsp Sweet Bones & Butts
4 Tbsp MINNIES Smokey BBQ sauce
2 teaspoons Minnie's Fiery Chilli
1 white onion, thinly sliced
1 ciabatta loaf, sliced lengthways
Directions
Remove the silverskin from the underside of the ribs and glaze with the Minnies Smokey BBQ sauce and the Sweet Bones & Butts rub.
Set your smoker to 110 °C until the internal temperature is 75 °C.
Glaze again with sauce and rub and wrap with butcher's paper.
Return to the smoker and cook until the internal temperature is 85 °C.
Set aside to rest. Toast the ciabatta and spread the may and onion on one side. Remove the bones from the ribs, place the meat in the ciabatta and dress with the Smokey BBQ sauce. Eat immediately
It's a Spice Bag, but not as you know it!
Spice bags are hugely popular in Ireland, and is inspired by chinese takeaway cuisine. Here's one we made in Scotland how's that for fusion!
Typically, a spice bag consists of fried salt &chilli chips, chicken (usually shredded, occasionally fried, peppers, sliced chillies and fried onions and a good sprinkle of spices - which is where we come in!
Ingredients
1Kg Maris Piper Potatoes or Frozen Chips
2 Chicken Breasts
Korean Seasoning
Or Chinese Salt & Pepper Seasoning
Red Pepper
Red Onion
Bunch of Chives
Bunch of Spring Onions
1 Lime
1 Chilli
Directions
Slice and marinate your chicken in the spices
Get your grill on
Drop your chips into hot oil or put them into your oven or air fryer
Grill the red pepper and red onion over a hot flame to give a good char
Add the chicken and cook to an internal temp of 74C
Chop chillies, chives, and Spring onions finely, and limes in half for optimal squeezing
Pop everything in a tray (we didn’t have the bag, but if you use that!), add more spice and give everything a good shake!
Enjoy!
Southern Fried Crispy chicken meets fluffy rice meets smooth avocado, fiery beans and pickled cucumbers in this flavour-packed burrito bowl. It’s a fiesta of flavours for the mid-week rush that’ll go down a treat with everyone around the table.
Ingredients
Crispy, golden chicken, bathed in the Mediterranean magic of Big Phat Greek seasoning—think oregano, rosemary, lemon, and a whisper of cinnamon that takes things to the next level. Roasted with juicy cherry tomatoes, olives, and caramelised onions, and you have one insanely good weekday traybake that brings all the Greek sunshine to the table.
Ingredients
1 red pepper, thickly sliced
2 red onions, cut into wedges
200g cherry tomatoes
3 tbsp olive oil
2 tsp white wine vinegar
3 tbsp Big Phat Greek seasoning
6 chicken thighs on the bone
Handful of olives
200g pack of feta cheese
Chives to garnish
Directions
Preheat the oven to 190C Fan
Put the red onions, tomatoes and red pepper in a large roasting tray and drizzle over the oil, vinegar and 2 tbsp of the Big Phat Greek seasoning. Cover with foil and roast for 45 minutes.
Heat some more oil in a frying pan. Add the chicken thighs and cook until starting to brown, sprinkle over the remaining 1 tbsp of Big Phat Greek seasoning and cook until golden and crispy. Turn the thighs over and cook for a few more minutes.
Turn the oven up to 200C. Scatter the olives and feta evenly over the roasting dish on top of the vegetables, then place the chicken thighs on top, skin-side up. Roast uncovered for another 20 minutes.
The chicken is ready when the juices run clear and the vegetables are golden and sizzling.
Garnish with chives and extra feta and place straight on the table for everyone to enjoy.
Looking for something indulgent and irresistible? Feather Duster Fried Chicken on waffles, drenched in maple syrup, is the ultimate sweet and savoury combo. Crispy, golden chicken seasoned to perfection with our Feather Duster blend, this dish is the perfect blend of crunch, flavour, and comfort. Serve with pickles and get ready to dig in—it’s fried chicken, but not as you know it!
Ingredients
4 chicken breasts, butterflied
200ml buttermilk
Feather Duster seasoning
250g potato starch
200g plain flour
4 waffles
120ml maple syrup
Oil for deep frying
To serve: picklesDirections
Directions
Mix 70g plain flour, 90 ml milk and 20 grams of your choice of rube. This makes enough batter for half a cauliflower.
Break 550g of cauliflower into florets and add to the batter
Cooked indirect at 220ºC for 20 minutes. Glazed and cooked for a further 10 minutes. Checked with a skewer for doneness.
Dip:
Add 4 tablespoons of Greek yoghurt to one tablespoon of A&O Garlic Butter Seasoning.
The recipe can be adjusted to incorporate your favourite A&O rubs.
Easy traybake and full of wonderful spices.
This dish reminds me of my grandma. She used to make a similar dish. She would carefully fry the florets in small batches. Conjure a skilful alchemy of spices, adding layers of flavour and sensations. Warmth, joy, comfort and love.
My mother makes a simpler version. Carefully fries the florets till they are just right with immaculate spicing. Still very skilful.
Then I arrived, but so did these times! I used to bang on some turmeric and chilli and shoved the entire thing in the oven and proclaimed to any innocent that this IS the dish! How it’s meant to be! (Who’d know 🙀)
Luckily very recently I came across @shakenseasons lovely Bombay Mix seasoning. A concoction of wonderful warm spices all blended perfectly to deliver both depth and a titillating effect on the taste buds. All natural ingredients, no fillers, no additives, no artificial flavour enhancers. Just the raw harmony of beautiful spices.
An ingredient-driven seasoning, this does mix pleasure with the business of health. Each spice counts as a quarter of the 30-plants-a-week! The more diverse the better!
Anyhoo, this is what I did:
For two:
In a massive bowl add a good few glugs of olive oil, pinch of sea salt and a heaped tablespoon of @shakenseasons Bombay Spice mix. Yummy already! Dip a a bit of bread and find out for yourself!
Finely slice 100 gm skin-on red potatoes and throw them into the bowl
Rip florets off 160gm cauliflower and chuck that in.
Add a teaspoon of nigella seeds, we all love some nigella! I definitely do and so does my whole family 😘
Lay out a tray and spread them out. Like pretty flowers in a row. No overcrowding, this isn’t the bush basil! I’ve got a pot in my garden and they have no respect for personal space!
Bake at 180C x 18-20 minutes till the potatoes are golden and the cauliflower is just caramel. Like in the pictures, like the nostalgic longing memory of my grandmother!
Enjoy!
A great quick and easy mid week supper the whole family will love!
Our special hand prepared blend of quality smoked paprika, chilli, black pepper and a hint of citrus, you'll be creating the ultimate Piri-Piri-fakeaway at home in no time
Ingredients
Chicken Legs, skin on, skin scored
Piri Piri Seasoning
Olive oil 3 tablespoons
Juice of one lemon
Salt
Oven Fries
Directions
Cooking big cuts of meat, even cheeks can take an enormous amount of time. With the wizardry of the modern world, we tried to get some beef cheeks to tenderness in a flash! Still needing our smokey flavour hit though, we decided to smoke the cheeks for an hour with hickory wood chunks in the Kamado and opened the lid at the end to get a bit of searing.
Ingredients
3 beef cheeks, trimmed. Smoked and seared for an hour on the BBQ with hickory wood chunks.
1 red onion & 1 white onion chopped into slices
1 whole bulb of garlic, peeled and diced
1 large bell pepper chopped into 1cm cubes
1 can of chopped tomatoes
2 Tbsp ginger puree
100g Kimichi – optional
60g A&O Korean seasoning
400ml water
Directions
Light the BBQ and once there is some heat, add the wood chunks and take it up to 300°F. You also sauté the cheeks in a pan on the BBQ . Smoke the cheeks for an hour with hickory for some good flavours.
Slice the onions, peel and slice the garlic, and dice the bell pepper.
Heat some sesame oil to start cooking the vegetables. Once they get some heat and colour, add the ginger puree and stir for another 5 minutes. Add the can of tomatoes, the Korean seasoning, and 400ml of water.
Add the beef cheeks to the mix, shut the lid, and slow cook for 1 hour. Once the beef cheeks are cooked and soft, shred them through the sauce and portion them onto steamed rice. Add some spring onion, chives, and crispy onions to the top.
You could add sesame seeds or more kimchi, too.
Bibimbap is a Korean rice dish. The term bibim means "mixing", and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang.
We can't think of a better way to showcase the gorgeous flavours of our Korean Seasoning than with this hearty bowl of deliciousness!
Eggs and sliced meat are common additions, so thoroughly stir them before eating!
Ingredients
FOR THE BEEF AND MARINADE
150g Bavette/skirt/flat iron steak, very finely sliced.
2 tsp Korean Rub
1 tsp garlic puree
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil
TO BUILD YOUR BOWL
Rice - cooked and kept warm, Sesame oil
Egg - fried to your liking
Courgette and Carrots, thinly sliced, fried with 1.5 tsp soy sauce, honey and chilli flakes for 2-3 mins
Bean sprouts, softened in a hot pan, and Sesame oil.
Kimchi
Kale sautéed with a bit of garlic, soy and black pepper.
Tender stem broccoli, sautéed with soy, fish sauce and black pepper
Chilli Flakes
FOR THE BIMIBAP SAUCE
2 tbs Korean rub
2 tbsp white wine vinegar
1 TBS water
1.5 tsp soy sauce
3 tsp white sugar
1 tsp garlic puree
2.5 tsp sesame oil
2 Tbs Gochujang Paste
Directions
FOR THE KOREAN BEEF
Thinly slice your steak of choice
Mix the Korean Seasoning, Garlic Puree, Soy Sauce, Honey and sesame oil to make the marinade
Add the beef and leave to marinate for at least 40 minutes
FOR THE BIMIBAP SAUCE
Mix all the Bimibap Sauce ingredients in a bowl and set aside
TO BUILD YOUR BOWL
Cook your rice as per instructions, keep warm
Thinly slice the courgette, carrot, and bean sprouts and fry with 1.5 tsp soy sauce, honey and chilli flakes for 2-3 minutes
Sauté the kale and broccoli with a bit of garlic and soy sauce
Assemble the bow with each item in a section as per the image, top with the beef, then at the last minute, fry your egg and top with the Bimibap sauce!
For Sauce:
Directions
Cut the chicken thighs into bite-sized pieces and mix with soy, grated garlic, and Angus and Oink Korean seasoning. Marinate for 30 minutes to 2 hours.
Add the beaten eggs and mix again well.
Mix flour, cornflour and Angus and Oink Korean seasoning on a separate plate
Coat the chicken pieces well in the dry mix, set aside on a clean plate in individual pieces, and rest for 15 minutes.
Fry chicken in batches at 170 °C for 4-5 minutes, until light golden brown. Remove from oil and set aside on kitchen paper.
Turn the fryer up to 190
Heat the sauce ingredients in a pan until combined and thickened. Check seasoning and adjust to your liking.
Fry the chicken again for 3-4 minutes until golden brown and super crispy.
Check the thickest part of the chicken to check it is cooked through.
Add the chicken to the saucepan and toss to coat the chicken.
Garnish with toasted sesame seeds and coriander cress
Fluffy, golden flatbreads stuffed with a rich, gooey cheese filling and topped with just-set eggs? Yes please. These boat-shaped beauties are soft, crispy, and ridiculously satisfying, like if breakfast and pizza had a delicious little love child. Perfect for brunch, showing off, or just eating with your hands straight from the tray. Runny yolks are highly encouraged.
ingredients
For Filling:
80g Grated Mozzarella
80g Feta
80 Grated Mature Cheddar
50g Ricotta or Double Cream
1 Tablespoon Big Phat Greek (Angus and Oink)
For Flatbread:
500g Strong Bread Flour
2 tablespoons of Garlic Butter (Angus and Oink)
300ml Lukewarm Water
8g Salt
7g Yeast
6 Eggs
Directions
Combine all of the filling ingredients in a bowl and set aside.
For flatbreads - mix flour, flavour and sugar. Then add water and mix well to form dough.
Knead for 10-15 minutes and set aside to prove for 1-1.5 hours or until doubled in size.
Knock back the dough and divide it into 6 equally sized pieces.
Set aside and proof for another 30 minutes to -1 hour.
Roll out into rectangle shapes and partially fill the centre with the cheese mixture. Taper each end and from a “boat” shape.
Cook in a hot pizza oven or as hot as possible in a kitchen oven for 5 minutes.
Make indentations in the cheese mixture and add eggs.
Cook until whites are cooked and yolks are runny (5-15 minutes depending on how hot your oven is!)
Crispy beer-battered fish, seasoned with Angus and Oink King Katsu blend and fried ‘til golden perfection. It is stacked high with pickles, red onions, lettuce, and a tartare sauce so loaded that it might need its own warning label.
This ain’t your average fish burger!
ingredients
White Fish of your choosing— cod, but hake, haddock, or pollock would work too!
120g Self-Raising Flour
230ml Beer
2 Teaspoons King Katsu Seasoning
Tartare Sauce:
2 Tablespoons Mayonnaise
1 gherkin
2 Teaspoons Capers
Splash gherkin or caper Pickle Juice
3 Teaspoons Minnie's Lemon and herb sauce
To Serve:
Pickled Red Onion
Lettuce
Pickles
Rolls
Directions
Pat dry the deboned and skinned fish fillet and coat it with King Katsu seasoning.
Mix flour with beer to form batter, preheat oil to 175°C, gently add fish to deep fry for 6 – 8 minutes until internal temperature is about 63°C.
While the fish is frying, add mayonnaise and Minnie's Lemon and herb sauce to a bowl, add chopped capers, chopped pickle, and a splash of
of pickle juice and King Katsu seasoning.
Once the fish is cooked, remove it and place it on a kitchen towel to drain and rest for 3 – 5 minutes.
Build your burger however you want—we like to add pickled red onions, lettuce, some extra pickle, and lashings of that badass tartare sauce.
Wedges of pineapple, slicked with oil, and dusted in spicy Honey Chilli Seasoning, then kissed by the flames until they’re dripping with smoky char. Slathered in a sticky, rum-spiked glaze that’s sweet, sharp, and dangerous.
ingredients
1 Tbsp Honey Chilli Rub
100ml Skulduggery Pineapple Rum
50ml Water
2 Tbsp Light Soft Brown Sugar
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Allspice
1/4 Tsp Ground Cinnamon
200ml Crème Fraiche
2 Limes, zested and juiced
1 Pineapple, peeled and cut into 4 wedges
1 Red Chilli
Directions
Make the glaze by heating the rum in a small pan on low heat and stirring in the sugar until dissolved.
Turn up the heat and bring to a boil.
Boil for 2-3 minutes until the mixture thickens slightly. Remove from the heat and add Honey Chilli Seasoning.
In a separate bowl, mix crème fraiche with lime juice and zest.
Preheat the BBQ to medium/high heat.
Slice the pineapple into 4 wedges, coat with neutral oil, dust with Honey Chilli Seasoning, and grill.
Brush pineapple with glaze, turning every so often until golden brown.
Finish with an extra dusting of Honey Chilli Seasoning, lime zest, and chopped red chillies.
Serve with crème fraîche for dipping!
This is a fabulous vegetarian twist on the usual meat-based souvlaki! It's a bit of a fusion dish, where we've used our epic Big Phat Greek seasoning to coat the veggies. This dish would work equally well with Shawarma or Baharat—wherever you want to go on your flavour journey!
To serve
Directions
Cook broccoli and cauliflower florets 2 mins less than the instructions.
Melt butter and add Seasoning
Pour the melted butter mixture over the cooled florets.
Place in the air fryer at 200°C for 12-15 minutes until crispy and golden.
Serve on flatbreads with well-seasoned fries, mayo, mango chutney and pickles
Golden, savoury halloumi with Big Phat Greek seasoning — crispy on the outside, soft on the inside, and perfect with a squeeze of lemon. This halloumi is so good you won’t miss the grill.
For the Halloumi:
To serve:
Directions
Toss the halloumi slices in olive oil and Big Phat Greek seasoning until well-coated. Preheat the air fryer to 180°C.
Cook in the basket for 6-8 minutes, flipping halfway for a golden, crisp finish.
Serve with lemon wedges and a sprinkle of parsley. A simple, bold, and crowd-pleasing bite.
Serve with a Big Phat Greek salad!
The popular Indonesian classic gets a mighty Angus & Oink makeover with not 1, but 2 seasonings dialling up the flavour. Topped with a crispy fried egg, crunchy peanuts and pickled cucumbers, it’s great for lunch or dinner, or dare we say it, breakfast too?
Ingredients
2 eggs, lightly beaten
1 tbsp oil
1 large onion, chopped
3 garlic cloves, finely chopped
1 carrot, finely diced
1 red chilli, sliced
2 cups cooked jasmine or basmati rice (cold, leftover rice is fine)
2 tbsp soy sauce
1 tbsp Satay Seasoning
1 tbsp Sriracha seasoning
2 spring onions, chopped
Toppings:
Fried eggs
Crispy fried shallots
Pickled cucumbers
Lime wedges
Sriracha Seasoning
Directions
Heat some oil in a wok or large pan over medium heat. Add the beaten eggs and cook until lightly scrambled. Remove from the pan and set aside.
In the same pan, add more oil and stir-fry the onions, garlic, carrots and chilli for 4-5 minutes until softened.
Add the cooked rice to the pan and stir in the soy sauce, then add the satay and sriracha seasonings and mix well, ensuring all the rice is covered.
Stir in the scrambled eggs and green onions, mixing everything together. Taste and adjust the seasoning/add more soy sauce if needed.
Serve the Nasi Goreng on warm plates, topped with crispy fried eggs and your choice of toppings.
We’re not just slapping some beef and cheese in a tortilla and calling it a day—this is a full-throttle A&O flavour mission ready in under 20 minutes. The General brings a smoke, spice, and ice Mex swagger.
Bold, beefy, and unapologetically cheesy. Whether feeding a hungry squad or treating yourself, these quesadillas are locked, loaded, and ready to deliver serious satisfaction.
ingredients
500g beef mince
2 tbsp The General Seasoning
2 tbsp tomato paste
200g mixed cheese - mozzarella, Leicester, and red Leicester
6 American cheese slices
4 flour tortillas
1 can black beans, drained and rinsed
Salsa, guacamole and/or sour cream to serve (optional)
Oil for cooking
Directions
Place the beef into a hot pan and start to brown it off.
Sprinkle in The General seasoning and use a wooden spoon to break it up, stirring occasionally until nicely browned, about 8 to 10 minutes.
Stir in the tomato paste and black beans and cook for 1 to 2 minutes more. Remove the beef from the pan and place it in a bowl.
Lay out the tortillas and spread half of the cheese over the top. Spoon the cooked beef on top of the cheese, top with the remaining cheese and cheese slices, and another sprinkle of The General.
Fold each tortilla so it’s a half-moon shape.
Wipe out the pan, heat some oil and cook the quesadillas one by one, adding more oil where necessary, until nicely browned and oozing with cheese.
Cut each quesadilla in half, stack them high and enjoy with salsa, guacamole and sour cream.
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