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barbecoa burger 2




















barbecoa burger 2












barbecoa burger 2













barbecoa burger 2








barbecoa burger 2












barbecoa burger 2

Beef and Blue Cheese Burger


Ingredients:

  • Brioch burger bun
  • 1x 100g beef burger
  • 1 green pepper
  • 1 onion
  • 1 sliced field mushroom
  • 1 tablespoon oil
  • Dash Tabasco™ sauce
  • Salt and pepper
  • 80G OLIVER JAMES BEEF BARBECOA
  • Sliced gherkins
  • ATLANTIC SAUCES & DRESSINGS BURGER SAUCE
  • ATLANTIC SAUCES & DRESSINGS BLUE CHEESE DRESSING.

Instructions:

  1. Cook the onions and peppers in the oil until soft.
  2. Add the mushrooms and continue to cook until soft.
  3. Add a dash of Tabasco sauce to your liking and season to taste.
  4. Set to one side keeep warm.
  5. Cook the burger on a preheated grill.
  6. Warm the pulled beef barbecoa.
  7. Toast the brioch bun.
  8. On the bun base, squeeze some burger sauce.
  9. Top with the sliced gherkin and place the cooked burger on top.
  10. Arrange the pulled beef on top and place the mushroom and pepper mix on top of that.
  11. Squeeze over the blue cheese dressing and cover with the bun top.



Southern Fried Caesar Salad


Ingredients:

  • 6 HARVEST SOUTHERN FRIED CHICKEN GOUJONS
  • 20g Waffle croutons
  • ATLANTIC SAUCES & DRESSINGS CAESAR SALAD DRESSING
  • 1/2 Cos lettuce
  • 2 rashers streaky bacon
  • 20g shaved Parmesan cheese

Instructions:

  1. Toast the waflles and cut following the lines to create croutons.
  2. Grill the bacon rashers crispy then cut the bacon into large dice.
  3. Wash and tear the cos lettuce into large pieces and place into a bowl.
  4. Toss with the diced cooked bacon and the Oasis Caesar Dressing.
  5. Deep fry the Southern Fried Chicken Goujons and drain well when cooked.
  6. Just before serving, mix the waffle croutons into the cos lettuce.
  7. Arrange into a bowl.
  8. Finish by scattering the chicken goujons over the salad and topping with the shaved Parmesan.



Louisianna TABASCO™ Chicken Fillet with Smashed Avocado and Bacon Burger


Ingredients:

  • 110G HARVEST CHICKEN FILLET WITH TABASCO™
  • 25G LOVE FRESH GUACAMOLE
  • 25G LOVE FRESH SALSA DIP
  • HOUSE OF LORDS DELUXE BBQ SAUCE
  • 2 rashers streaky bacon
  • 1 cheddar cheese burger slice
  • 1 burger bun

Instructions:

  1. Deep fry the chicken fillet and drain. Top with the cheese slice and keep well warm to allow the cheese to melt.
  2. Toast the burger bun.
  3. Spread the Calder Guacamole over the base of the burger.
  4. Place Calder Salsa over the Guacamole, then top with the chicken fillet.
  5. Lay the cheese over the chicken followed by the bacon. Finish by squeezing over a generous amount of the House of Lords BBQ Sauce.
  6. Top with the bun top and serve.



Bean and Dipping Dog Bake


Ingredients:

  • 8 HARVEST SOUTHERN FRIED TURKEY SAUSAGES
  • 500G OLIVER JAMES BOSTON BBQ BAKED BEANS
  • 8 mixed colour cherry tomatoes
  • 100g grated Monterey Jack cheese

Instructions:

  1. Place the Beans into a oven-proof dish with the cherry tomatoes.
  2. Stir to mix well.
  3. Place into oven to heat the beans. Cook the tomato.
  4. While the beans are heating, deep fry the Turkey sausages.
  5. When the beans are hot, remove from the oven and place the suasages on top.
  6. Sprinkle with the grated cheese and place back in the oven to melt.



Dirty Fries


Ingredients:

  • 300g steak chips
  • 50g bacon lardons
  • 1 onion (chopped)
  • OASIS ROAST CHICKEN FLAVOURED MAYONNAISE
  • HOUSE OF LORDS KANSAS CITY BBQ SAUCE
  • 50g grated Red Leicester cheese
  • 50g grated Cheddar cheese

Instructions:

  1. Cook the onion with the bacon in a frying pan until cooked. Set to one side.
  2. Cook the chips. Drain well and season with salt.
  3. Mix the cheeses together.
  4. Place chips into a serving dish and scatter over the cheese to cover.
  5. Top the cheese with the bacon and onion mix.
  6. Place under a grill to melt the cheese.
  7. Before serving, squeeze over the BBQ Sauce followed by the Chicken Flavoured Mayonnaise.



Moroccan Melt Down Sub


Ingredients:

  • 315G OLIVER JAMES SPICY LAMB MEATBALLS
  • 4 sub rolls (cut in)
  • LOVE FRESH TZATZIKI DIP
  • LOVE FRESH MOROCCAN HOUMOUS
  • Feta cheese (crumbled)
  • TABASCO™ HOT SAUCE (OPTIONAL)

Instructions:

  1. Cut the sub rolls horizontally but leaving the two halves still attached.
  2. Spread each half with the houmous.
  3. Heat the lamb meatballs.
  4. Divide the meatballs evenly between the 4 sub rolls.
  5. Scatter over the crumbled Feta cheese.
  6. Place under a hot grill to melt the cheese.
  7. Spoon over as much Tzatiki sauce as you like over the sub.
  8. Fold the 2 halves together and serve with the Tabasco™ sauce for added heat.
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