Scampi With Lemon Mayo, Capers & Gherkins
Ingredients
Chefs’ Selections Superior Scampi
Chefs’ Selections Mayonnaise
Juice of 1 lemon
Gherkins, diced
Capers
Method
1. Prepare the lemon mayonnaise. Add the juice of 1 lemon to 250ml of mayonnaise and mix well. Transfer to a squeezy bottle.
2. Cook the scampi. Deep fry the scampi at 180°C for 4–5 minutes, until golden brown and cooked through.
3. Finish and serve. Drizzle with lemon mayonnaise and top with diced gherkins and capers. Serve immediately.
Sweet Chilli Chicken Skewers
Ingredients
Chefs’ Selections Battered Chicken Fillet Bites
Thai Style Sweet Chilli Sauce
Chefs’ Selections Crushed Chillies
Pickled Red Onion
Sunflower Seeds
Spring Onion, sliced
Method
1. Cook the chicken. Deep fry the chicken fillet bites at 180°C for 5–8 minutes, until golden brown and cooked through.
2. Coat in sauce. Heat the Thai-style sweet chilli sauce gently in a pan. Toss the chicken in the sauce until evenly coated.
3. Assemble the skewers. Thread four chicken chunks onto each wooden skewer.
4. Garnish and serve. Sprinkle with pickled red onions, spring onion, crushed chilli and seeds. Serve immediately.
Patatas Bravas
Ingredients
Chefs’ Selections Seasoned Potato Cubes
Chefs’ Selections Mayonnaise
Spicy Tomato Sauce
Juice of 1 Lemon
Parsley, chopped
Method
1. Cook the potatoes. Deep fry the seasoned potato cubes at 175°C for 3–4 minutes, until golden brown and crisp.
2. Add the sauce. Spoon over the spicy tomato sauce.
3. Finish and serve. Drizzle with lemon mayonnaise and garnish with chopped parsley. Serve immediately.
Gambas Al Ajillo
Ingredients
Chefs’ Selections King Prawns 16/20
Olive Oil
Chefs’ Selections Crushed Chillies
Fresh Garlic
Method
1. Defrost the prawns. Defrost in the fridge overnight.
2. Marinate the prawns. Toss with fresh garlic and Chefs’ Selections crushed chillies.
3. Cook the prawns. Heat a pan over a medium heat with a generous splash of olive oil. Fry the prawns for 2–3 minutes, until pink and cooked through. Serve immediately while hot.
