Recipes

  • Hot Tangy BBQ Chicken Pieces

    This recipe serves up to 6 people. Preparation time: 20 mins. Approx cooking time: 40 mins.

    Ingredients

    • 1.5kg/about 20 skinless chicken pieces (washed and patted dry)
    • 1 tbsp sunflower oil
    • A jar of Bim’s Kitchen Hot Tangy BBQ Sauce

    Method

    Pour ¾ of the bbq sauce over the chicken and mix thoroughly. Leave chicken to marinate in the fridge for at least 1 hour (the longer the better, overnight if you can).

    Remove marinated chicken from the fridge at least 30 mins before cooking. Heat oven to 225°C.  Fully line a large roasting tin with baking foil (just makes washing up easier!). Coat the foil with the sunflower oil, place the chicken pieces flat in the tin and pour over the remaining bbq sauce. Tightly cover the tin with more baking foil and place the tin in the middle of the pre-heated oven for 20 mins. Remove the tin from the oven and carefully open the foil cover. Reduce the oven temperature to 190°C.

    Carefully pour the chicken juices in the tin into a bowl (keep as a smoky chicken broth to cook something else). Baste the chicken pieces with the remaining ¼ jar of bbq sauce and return to the middle of the oven for about 10 mins. Turn oven to “grill” for a further 10 mins.  Make sure chicken is fully cooked through (juices should run clear) and nicely browned and sticky. Drizzle the thickened bbq sauce juices at the bottom of the tin over the chicken before serving with your chosen side dishes. TIP: the final oven baking/grilling can be done on an outside BBQ instead.

    Thanks to Bim's Kitchen for this great recipe.

    Recipe_Hot-Tangy-BBQ-Sauce

  • Baked Chicken Curry

    This recipe serves up to 6 people. Preparation time is 20 mins, cooking time approx 1 hr 20 mins.

    Ingredients

    • 1 whole chicken (about 1.5kg, backbone removed and flattened or equivalent in pieces
    • 1 jar of a Bim’s Kitchen African Curry Sauce (we used Bean & Nut)
    • 500g a good waxy potato (peeled, washed and cut into large dice)
    • 400g tin of kidney beans (drained and rinsed)
    • 6 cherry tomato (washed and cut into quarters)
    • 500ml of hot water
    • 3 tbsp sunflower oil
    • 4 generous pinches of salt

    Method

    Wash and pat the chicken dry. Place the chicken in a non-metallic dish and coat thoroughly with half of the curry sauce. Cover and refrigerate for at least 2 hours (the longer the better, overnight if you can).

    Remove chicken from the fridge at least 30 mins before cooking and preheat oven to 225°C. Coat the inside of a suitable roasting/casserole dish with the sunflower oil and place in the middle of the oven for 5 mins. Remove the roasting dish from the oven and place the chicken in it (breast side up if using a whole chicken). Pour over any remaining curry sauce from the chicken and place in the oven for 6 mins.

    Remove chicken from the oven then pour the other half a jar of curry sauce over the chicken, pour the hot water round the sides, and scatter the kidney beans, tomatoes, potatoes and salt as evenly round the dish as possible. Tightly cover the dish with baking foil and place in the middle of the oven for 10mins then reduce the oven temperature to 190°C and continue cooking for 50 mins. Remove chicken from oven and carefully open one side of the foil. Check chicken is thoroughly cooked (juices should run clear) and surrounded by a nice thickening sauce. Remove foil covering, baste the chicken with some of the sauce and return to the oven for a further 15 mins.

    Serve with some warm bread or plain rice.

    Thanks to Bim's Kitchen for this great recipe.

    Recipe_Bean&Nut-Curry-Sauce

  • Three Pepper Crostini

    Ingredients

    • French Baguette
    • Olive Oil
    • Bocconcini cheese
    • Wildly Delicious Three Pepper Bruschetta
    • Petite Maison Fleur De Sel

    Method

    • Preheat oven to 350
    • Slice Baguette into ½ inch slices (as many as needed)
    • Drizzle or brush baguette rounds with a small amount of olive oil
    • Bake for 5-10 minutes
    • Top each piece of bread with a piece of Bocconcini and a spoonful of Three Pepper Bruschetta, as much or as little as you would like, top with Fleur De Sel and serve

    Thanks to Wildly Delicious for this great recipe.

    Recipe_Three-Pepper-Crostini

  • Cod with Tomato & Cashew Nut Curry Sauce

    This recipe serves 2 people. Preparation time 20 mins, cooking time 15 - 16mins.

    Ingredients

    • 350 – 400g cod fillet (scaled, pin-boned and cut into 4)
    • 2/3 (or, for more sauce, a full jar) of Bim’s Kitchen Tomato & Cashew Nut Curry Sauce
    • 100g pak choi (washed and sliced)
    • 2 tbsp sunflower oil
    • 100ml water
    • 2 generous pinches of salt

    Method

    Sprinkle a bit of salt on both sides of the cod pieces. Heat the sunflower oil in a casserole dish or deep pan. Place the cod pieces evenly in the dish/pan and fry, unturned, for about 45 seconds. Pour the curry sauce and water evenly over the cod pieces and gently agitate to mix. Cover and cook over a moderate heat for about 10 mins. Sprinkle the pak choi evenly over the dish and very gently mix into the sauce. Cover and cook for a further 5 minutes. Serve with some plain white rice or some warm bread.

    Thanks to Bim's Kitchen for this great recipe.

    Recipe_Tomato&Cashew-Nut-Curry-Sauce

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