Recipes

Rubs and Marinades

Cajun Rub a dub dub!!

Makes 125 ml

  • 2tbsp White peppercorns
  • 2tbsp Black peppercorns
  • 2tbsp Cayenne pepper
  • 1tbsp Garlic powder
  • 1tbsp Onion powder
  • 2tsp Dried thyme
  • 1tsp Dried mustard powder
  • 1/2tsp Ground fennel
  • 1/2tsp Dried oregano
  • 1/4tsp Ground cumin

Grind the ingredients together.  Use 1 tablespoon for 4 servings of meat.  Rub steak up to six hours in advance of grilling, Pork ribs up to 1 day in advance, Prawns up to 2 hours in advance, Fish up to 30 mins in advance and chicken breasts up to 6 hours.

THINK AHEAD – Make up to 3 months in advance, store in an airtight container at room temperature.

 

 

Give your meat a spicy treat!!

Tomato and Chilli Marinade

Makes enough to coat up to 900g of meat or fish.

  • 2tbsp Sunflower oil
  • 2tbsp Red wine vinegar
  • 2tbsp Tomato puree
  • 2tbsp Minced red chilli from a jar
  • 1tbsp Worcestershire sauce
  • 2tsp of caster sugar
  • Salt and grond black pepper as required

Mix all the ingredients together and use as required

Twisted Chef Chinese Spiced Chicken

Ingredients

  • 16 Chicken pieces of your choice  (skin on and on bone)
  • 4 tbsp oil
  • 5 garlic cloves, finely chopped
  • finger-length piece fresh root ginger, grated
  • 4/5 tbsp light soy sauce
  • 4 /5tbsp clear honey
  • 4/5tbsp  rice wine (dry sherry is a good alternative)
  • 4 /5tsp five spice powder

 

Method

In a bowl, mix together the marinade ingredients, place the  chicken into the bowl.  Gently coat the chicken with the marinade, ensuring all of the chicken is covered.  Cover the bowl, then chill for at least an hour (or up to a day if you have time).

Place the chicken onto a Twisted Chef Grill Mat allowing sufficient space between pieces.  Baste occassionally with the left over marinate, which will remain on the chicken and not through the grates!  Ensure the chicken is thoroughly cooked before serving.

We like to serve with Corn (still in their husks) which has also been cooked on the mat with some garlic butter drizzled over, or maybe some delicious homemade slaw!

 

Bon appetit|!!!

Twisted Chef Cooked Breakfast

Ever been on a camping trip and fancied a cooked breakfast but only had a portable BBQ with you? Well now you can using our Twisted Chef Grill Mat!!

You can cook anything you like using our mats, a few suggestions are

  • Bacon
  • Sausage
  • Hash Brown
  • Mushrooms
  • Tomatoes
  • Scrambled egg
  • Frled egg (we use a slice of pepper to contain the egg )
  • Baked Beans (again you could use a deeper slice of pepper to contain the juice

The list is endless.  Send us a picture of your breakfast!

Twisted Chef Chicken Tikka

Serves: 6-8 people

Ingredients

  • 800 g Boneless Chicken Fillets
  • 1 lemon
  • 1 pinch of salt
  • 3 tbsp Tikka Paste
  • 3 tbsp Natural yoghurt
  • ½ tsp ginger (fresh or dried)
  • 1 Clove garlic – finely chopped
  • 1tsp Chilli powder (to taste)

 

Method

Cut the chicken into chunks, score and place in a bowl.  Add the juice from ½ a lemon, along with the salt.  Mix and set aside.

Meanwhile, mix the paste, yoghurt, ginger, garlic and chilli powder (if using) in a separate bowl.

Add the mix to the chicken.  Stir well to ensure all sides of the chunks of chicken are coated.  Leave to marinate for 2 – 4 hours.

Cook on the Twisted Chef Grill Mat, turning occasionally, ensuring the meat is thoroughly cooked.  Serve with a wedge of lemon.  We also serve with a cucumber and mint raita which is a great cool chutney to compliment the fiery tikka.