Ingredients:

• Five or six large carrots (about 500g), peeled and sliced.
• Six cloves of garlic, unpeeled.
• 2 tbsp extra virgin olive oil.
• 2 tsp ground cumin.
• Zest and juice of one lemon.
• 1 tsp Hand Smoked Manuka. 
• 2 tbsp smooth peanut butter.
• 125ml Oat Milk (or other similar)
• 1 tsp Oak Smoked Paprika, plus a sprinkle more to serve.

Method:

1. Pre-heat oven to 225°c.
2. Add sliced carrots, olive oil, Hand Smoked Manuka, half ground cumin and half Oak Smoked Paprika, and mix through.
   
3. Roast in the oven until tender and browned (about 30 minutes).
4. Remove from oven and allow to cool for 20 minutes or so. Squeeze garlic from skins into carrots. (discard skins)
   
5. In a food processor, blend the carrot and garlic mix. Add peanut butter, remaining cumin, paprika, lemon zest and juice, oat milk and process until smooth.
   
   
6. Serve with a drizzle of extra virgin olive oil and a sprinkling of Oak Smoked Paprika.
   

Serves 4-5

Ingredients:

For the Ribs:

• 2 Racks pork ribs
• Splash of olive oil for cooking
• 100g Dijon Mustard (or your favourite alternative)
• 2 tablespoons Finger Lick’n Smokey BBQ salt & spice

For the Sauce:

• 2 onions, chopped
• 4 cloves of garlic, peeled and roughly chopped
• 1 cup chicken stock
• 1 cup apple juice (or cider)
• 2 tablespoons Oak Smoked Paprika
• 3 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 teaspoon Dijon Mustard
• 1 tablespoons Worcestershire sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons balsamic vinegar
• 20 grams’ butter

 Method:

Ribs:

1. Pre-heat oven the 150°c
2. Mix mustard with the Finger Lick’n BBQ salt & spice.
   
   
   
3. Cut ribs to smaller pieces (with about three to four ribs per piece)
4. Rub ribs all over with the mustard mix. Allow to marinate for 30 minutes at least.
   
5. In a large pan, heat a little oil over a high heat.
6. Sear ribs in batches until browned.
   
7. Put browned ribs on an oven tray. Cover with baking paper, then aluminium foil.
   
8. Bake in the centre of oven for about 2 hours.

Sauce:

1. In the ribs pan, add a splash more oil and fry the onion and garlic.
2. Add the butter and fry in, then add remaining ingredients and stir well.
   
3. Allow to cook over a medium heat for about five minutes, then strain carefully through sieve.
   
   
4. Return to the pan and reduce for a further five minutes until thick and syrupy.
   

1. Turn oven up to 220°c
2. After initial cooking time, carefully uncover to avoid steam, and transfer to a chopping board. (allow to cool for a few minutes so you can handle them) Cut the ribs into single ribs, return to oven tray and coat with the sauce, cook for 10 more minutes or so in the hot oven.
   
   
   
   Serve with salad and slaw. 
   

Serves 6

Ingredients:

• Smoked Fish 450g, diced (We used home smoked Red Cod for this dish, but any smoked fish will work)
• 800ml Whole milk
• 150g butter
• 4 tablespoons plain flour
• 1 bay leaf
• 2 tablespoons Oak Smoked Paprika
• Pinch or two of salt
• 3 spring onions, sliced
• 100g sweetcorn kernels
• 100g peas
• 1 cauliflower
• 500g pumpkin, peeled and diced
• 3 cloves garlic, peeled
• 1 egg
• 2-3 tablespoons fresh thyme, chopped
• 100g Cheese, grated
• 8-10 button mushrooms, cut in half

Method:

• Firstly, prepare the pumpkin and cauliflower mash for the topping; In slightly salted cold water, add the diced pumpkin. Bring to the boil, simmer for a few minutes then add the Cauliflower whole garlic cloves. Bring back to the boil, lower temperature and simmer until both pumpkin and cauliflower are cooked.
  
• Drain the cauliflower and pumpkin. (leave to sit and drain for about 10 minutes to ensure as much water has drained as possible)
• Return the drained pumpkin and cauliflower to the pot and mash in 50g diced butter, the Oak smoked Paprika, a pinch or two of salt and a pinch of pepper.
  
  
• Once mashed well, stir in the chopped thyme and a whole egg. Mix well and leave to cool.
  
• To make the filling we need to make a basic white sauce (béchamel)
• Melt 100g of butter over a medium heat in a sauce pan. Once melted stir in the plain flour. Using a whisk, stir over the heat continuously for a minute to allow the roux mix to heat and the starches to be released from the flour. Slowly pour in the milk whilst whisking gently to ensure and lump free white sauce.
  
  
• Once all the milk has been poured in, gently heat the sauce, stirring continuously until it thickens nicely. Remove from heat.
  
• Now, for the pie. Into the white sauce stir in the spring onions, diced fish, peas, sweetcorn, mushrooms and bay leaf.
  
  
  
  
• Pour the white sauce and fish mixture into an oven proof lasagne dish. Allow to cool.
  
• Top the fish mixture with the pumpkin and cauliflower mash and sprinkle with the grated cheese, a little more Oak Smoked Paprika and some more chopped thyme.
  
• Bake in a pre-heated oven at 180 degrees centigrade for 40 minutes.
  
  

Ingredients:

• Half onion, thinly sliced
• 2 spring onion, thinly sliced
• Half a leek, washed and thinly sliced
• One clove of garlic, crushed or very finely chopped
• 125g Mayonnaise
• 125g Sour cream
• 2 tablespoons extra virgin olive oil
• 1 tablespoon cider vinegar
• 1-2 tablespoons of chopped fresh coriander (or parsley if you prefer)
• 1 tablespoon Hand Smoked Manuka salt and spice

Method:

1. Heat your grill. (medium to high)
2. Add your sliced onion, leek, spring onion, olive oil and Hand Smoked Manuka to a baking tray or similar grill resistant dish.



3. Grill for about 10-12 minutes on high (don’t be afraid to let the mix char a little, this will add to the final flavour)
4. Allow the grilled onion mix to cool.

5. Mix with mayonnaise, sour cream, cider vinegar, crushed garlic, chopped coriander or parsley (reserve a little for garnish)

6. Chill until ready to serve. Garnish with a little chopped coriander or parsley.

We used homemade mayonnaise in this recipe, store bought will work just fine however.
This dip is fantastic served with just about anything you want to dip! We tested it out with some Hammerhead Bread-sticks! Yum.


Chef’s Tip: Add cooled and diced crispy bacon pieces to the dip at stage 5 for a meaty alternative.

Ingredients:

- Lamb Rump (approx 100-150g per person)

- Hammerhead Lively Lemon Pepper (a  good pinch per rump)

- Olive Oil (tablespoon or two)

- Cider Vinegar (two tablespoons)

Method:

1. In a bowl, coat the lamb with the Lively Lemon Pepper, cider vinegar and olive oil. Cover and leave to marinate at room temperature for 30-40 minutes.

2. Pre-heat oven to 220 degrees C.

3. Heat a splash of olive oil in a oven suitable heavy based pan.

4. Once oil is hot, carefully place in the lamb. Leave to cook without moving for a minute or so before turning. Cook for another minute on this side.

5. Place the pan with the lamb rump into a preheated oven and cook for 10-15 minutes depending on your preference on cooking (We did 12 minutes in this recipe for a 'medium' cooking result)

6. Allow to rest for at least 5 minutes before carving. 

7. Serve with our butter roasted split peas and roasted beetroot.

Serves 4-6 (as a side dish)

Ingredients:

• 200g Dried split peas (washed and soaked overnight in cold water)
• 50g Butter
• 1 tablespoon Hand Smoked Manuka Salt & Spice
• Fresh Mint (roughly chopped)

Method:

1. In fresh water bring the split peas to the boil. Simmer for about 20 minutes until tender.
   
2. Drain peas.
   
3. In a frying pan melt the butter with a splash of olive oil, throw in the split peas. Toss or stir to coat with the butter.
   
4. Sprinkle in the Hand Smoked Manuka stir and ‘roast’ in the pan for a few minutes.
   
5. Remove from heat and toss through the chopped mint, add a squeeze of lemon to serve. (optional)
   

Chefs Tip! Try stirring through some sliced smoked salmon and feta cheese.

Ingredients:

• 3 or 4 whole beetroot, washed
• Splash of Olive oil
• Pinch of table salt
• 1-2 tablespoons of Hand Smoked Manuka Salt & Spice
• 1 Onion, sliced

Method:

1. Boil the whole beetroot with a pinch of table salt for around 30-45 minute until tender (time depends on the size of your beetroot)
   
2. Preheat your oven to 220 degrees C.
3. Drain and wash beetroot under cold water for a minute or so until cool enough to handle.
4. ‘Peel’ the beetroot. (the skin should easily come off, rub with fingers and thumbs)
5. Top and tail the beetroot and cut into wedges.
   
   
6. On a baking tray or cast iron oven proof dish place the beetroot wedges, sliced onion, Hand Smoked Manuka and a good splash of olive oil. Mix up well to coat the beetroot.
   
7. Bake in preheated oven for 20 minutes or so.
8. Serve straight from the oven and finish with a squeeze of fresh orange or lemon.
   

Ingredients:

• One medium sized onion, sliced
• Two stalks of celery, diced
• Two carrots, peeled and diced
• One leek, washed and sliced
• 800grams pumpkin, peeled and diced
• Two and half tbsp Hand Smoked Manuka
• 400g Tinned chopped tomatoes
• 1 ‘thumb’ of ginger root, grated or finely chopped (or one heaped teaspoon ground ginger)
• 1/3 cup Pearl barley
• 1/3 cup Green split peas
• 1/3 cup brown lentils
• One tsp dried thyme
• Two bay leaves (fresh or dried)
• 50 grams Frozen Peas
• Two litres of water

Method:

Note: We used Sunbeams ‘Sear and Slow’ to sauté the onion and vegetables in the slow cooker at stage one below, however, if you are using a traditional slow cooker, sauté the vegetables and onion in a frying pan then add to your slow cooker. This step is not essential however will result in a superior result.

1. Sauté onion, carrot, celery and leek. Add to slow cooker.
2. Stir in the Hand Smoked Manuka and add the pearl barley, split peas and lentils. Stir in the dried thyme.
   
   
   
3. Add the chopped tomatoes and diced pumpkin, followed by the grated ginger, bay leaves and water.
   
   
   
   
   
4. Heat in slow cooker for six hours on low or four hours on high (add frozen peas thirty minutes before cook time is up and stir in well)
   
   (note: cook times may vary depending on your slow cooker)

This recipe uses one of our best selling slow cooker recipe bases 'Go Gourmet Morocco'. The more observant chef will however notice we are not using the slow cooker in this recipe.  Our Go Gourmet recipe bases are very versatile and are equally happy in an oven as a slow cooker.

In saying that the recipe below can easily be adapted for your slow cooker. It would take around 2-3 hours on high or 5-6 on low.

Ingredients:

400g x Monkfish Fillet
1 x Onion, sliced
2 x Carrots, baton/sticks
15-20g x Chopped fresh coriander.
300g x Pumpkin, peeled and roughly diced
1 x Tin Chopped Tomatoes (400g)
1 x Hammerhead Go Gourmet Morocco

Method:

1.  Pre-heat to 160°c  
2. Place onions, carrots and pumpkin into your tagine (or cast iron dutch oven)


3. Mix diced monkfish with, Go Gourmet Morocco, coriander (reserve a little for garnish) and chopped tomatoes.



4. Top the vegetables with the monkfish and tomato mix.

5. Place the lid on tagine/dutch oven and bake in pre-heated oven for 2 hours or until vegetables are well cooked.

6.  Garnish with finely chopped preserved lemon or lemon zest and fresh coriander. (optional)
7. Serve with couscous or rice.

Get Creative! 
Toss a handful of pitted olives through at stage 3, olives work perfectly with Moroccan flavours. 

 Ingredients:

• 400g Rump steak (or other beef steak), sliced thinly
• 2 Onions, sliced
• 2 tbsp Zesty Ginger & Lime
• 280g Dried Noodles (I used wide for this recipe)
• 400g tin of chopped tomatoes
• 1 bunch Asparagus, end trimmed, cut in half and blanched in boiling water until al dente (still firm to the bite). (Refresh in ice water to prevent over cooking.)
• Olive oil
• 75g Cashew Nuts (lightly salted or plain)
• 2 tbsp Light Soy Sauce
• 2 tbsp Dark Soy Sauce

 Method:

1. Firstly, let’s get the noodles cooked. Place noodles in boiling water to cover completely. Cover the bowl with a tea towel and leave for 10 minutes, stir to separate, then leave for a further 10-15 minutes. Drain noodles.
   
   
2. Roll the sliced beef in 1 tbsp of dark soy sauce and the Zesty Ginger & Lime Salt. (allow to marinate for at least half an hour.)
3. In a wok, heat a splash of olive oil until very hot. Fry onions until translucent. Remove onions from wok.
   
4. Fry asparagus pieces and cashews in the wok for a minute or two, add a touch more oil if needed. Remove from wok and reserve.
   
5. Stir fry the beef in the wok until browned on all sides. Remove beef from wok and return onions to the wok, cover with the chopped tomatoes, add 1 tbsp of light soy sauce and stir. Cook for five minutes or so over a medium heat to reduce sauce a little.
   
6. Coat the noodles with the remaining light soy sauce and a pinch more Zesty Ginger & Lime.
7. Return beef, asparagus, cashews and noodles to the wok and cook for a few minutes, stirring or tossing to coat noodles in sauce and mix well.
8. Serve with salad or simply on its own.
   

Get Creative!

Try using other green vegetables such as broccoli or courgette in place of Asparagus. Another tasty option is baby corn on the cobs (if you can’t find fresh, these are widely available in supermarkets, tinned)

Ingredients:

• 6- 8 Chicken Drumsticks
• 2 Tbsp x Honey
• 2 tsp Orange Zest
• 2 tbsp Orange Juice
• Splash of soy sauce (light)
• 2 tbsp Zesty Ginger & Lime seasoning
• 1 tbsp Rice Vinegar (Or any other vinegar you have to hand)

 Method:

1. In a bowl, mix Honey, Zest, Orange Juice, Soy, Vinegar and Zesty Ginger & Lime.
   
   
2. Roll chicken in the sauce mixture to thoroughly coat.
3. Heat a little olive oil in a heavy based pan. Brown the chicken (in batches if needed) on all sides, until slightly golden.
   
4. Spray the inside of your slow cooker with a coat of kitchen oil spray.
5. Add chicken drumsticks to the slow cooker and pour over remaining sauce.
   
6. Cook on low for five-six hours or high for 3 hours.
7. Remove Chicken and allow to rest for 10 minutes.
8. Serve atop white rice or coconut rice with green vegetables and drizzle with remaining cooking sauce.
   

 Chef’s Tip:

Reduce the remaining cooking sauce from the slow cooker over a high heat in a saucepan to thicken and intensify flavours.

Serves 4

Ingredients:

 500g x Red Cod fillet or similar white fish. (large dice)

1 x Onion (sliced)

2 x Small Kumara, peeled and diced (around 200g)

100g x Dried Brown lentils (washed)

150g x Broccoli (blanched in slightly salted water)

1 x Hammerhead Go Gourmet Thailand

1 x Tin Coconut Cream

100ml Cold Water

Handful Fresh Coriander (chopped)

Extra Fresh Coriander & Lime to serve

 Method:

1. Put sliced onion, kumara, lentils, Go Gourmet Thailand, water and coconut cream into your slow cooker. Cook on high for two hours.
   
   
   

2. Add diced fish and stir.
   
   .

3. Cook for two more hours on high. Stir in one handful of chopped coriander and warmed blanched broccoli. Allow to sit in slow cooker for ten minutes before serving.
   
   

4. Serve on Coconut Rice and garnish with freshly chopped coriander and lime.
   
   
   

Serves 4

Ingredients:

• 500g Diced Angus Beef (or your preferred quality meat)
• One Onion, sliced
• Five or six Mushrooms, sliced
• Splash of Balsamic Vinegar
• Olive oil
• 25g Butter
• Hammerhead Hand Smoked Manuka

Method:

1. In a bowl, season the beef with about one and a half tablespoons of Hand Smoked Manuka.
   
2. Heat a heavy based pan with a good splash of olive oil.
3. Cook the beef for a minute or two each side to brown and cook
   .
4. Spoon cooked beef onto kitchen paper to rest.
5. Cook the onions, butter and mushrooms, on a medium heat to cook through.
   
6. Add the rested beef and stir through, once all combined and sizzling, add a healthy splash of balsamic vinegar; stir well and take of the heat after about a minute
   .
7. Serve with your favourite veggies, rice or creamy mashed potatoes
   .

Serves 4

Indredients:

• 500g Yellow Split Peas, thoroughly washed
• ½ Bunch Silver Beet, shredded and washed
• One Hammerhead Go Gourmet India
• Two Carrots, diced
• One onion, sliced
• 800g Tinned Chopped Tomatoes
• 300ml Cold water

Method:

1. Add the slice onion, diced carrot and washed split peas to your slow cooker.
2. Add your Hammerhead Go Gourmet India and mix up.
3. Cover with the chopped tomatoes and water.
4. Cook on for 7-8 hours on low
5. About one hour before cook time is up, stir in the shredded silver beet (If looking a little dry, a splash of boiling water can be added at this point. Cook for the remaining time.
6. Remove cinnamon quill and whole chilli and serve with plain rice, Pilaf Rice or Coconut Rice.

Serves 4

Ingredients:

• Monkfish Fillet (around 150g per serve)
• Wholemeal Lebanese Pita Bread (or similar tortilla type flat-bread)
• Two tablespoons Hammerhead Zesty Ginger & Lime
• Three tablespoons Extra virgin Olive Oil
• Mixed salad leaves
• One Tablespoon runny Honey (if using a more solid honey, warm in the microwave briefly to liquefy)
• Half a Red Onion, sliced thinly
• A few leaves of Shredded Red Cabbage
• One carrot, shaved (Use a vegetable peeler to shave nice big slivers)
• Slices of cucumber
• A handful of chopped Parsley
• Zest & juice of a whole Lime
• One garlic clove, minced or finely chopped
• Mayonnaise, about five tablespoons
• Splash of Balsamic Vinegar
• One tablespoon runny Honey (if using a more solid honey, warm in the microwave briefly to liquefy)
• Hammerhead Zesty Ginger & Lime, One teaspoon  (For dressing)

Method:

1. To Prepare the fish marinade:

Mix one tablespoon of runny honey with three tablespoons of extra virgin olive oil. Whisk in the Hammerhead Zesty Ginger & Lime

2. To Prepare the Dressing:

Mix the mayonnaise with a splash of balsamic vinegar, a tablespoon of runny honey, minced garlic, chopped parsley and a teaspoon more Hammerhead Zesty Ginger & Lime. Whisk in the zest and juice of one lime.

3. Cut the Fish into evenly sized pieces and roll around in the marinade, leave for 10-20 minutes.
4. Pre-heat oven to 210°c (fanbake)
5. Place marinated Monkfish onto a lined baking tray and bake for about 15-20 minutes.
6. Warm pita bread in the oven for 1-2 minutes. Remove and place on your serving plate.
7. Top pita bread with salad leaves, cucumber slices, cabbage, carrot & red onion.
8. Place a piece or two of the cooked monkfish on each salad topped pita and drizzle with the dressing. Garnish with freshly chopped coriander or parsley.
9. Wrap tightly or serve as is. Enjoy! 

Chefs Note: Here at Hammerhead we love a little spice! Pickled & sliced Jalapenos peppers really bring this meal to life! Add as few or as many as you can handle.

Serves 4

 Ingredients:

• One Whole Chicken, quartered and trimmed (or other chicken pieces)
• Three or four teaspoons of Finger Lick’n Smokey BBQ
• Olive oil

For this recipe I roasted pumpkin pieces in the tray with the chicken, you can add these or your favourite as an alternative. (Sweet Potato/Kumara, Potatoes, Carrots, Celeriac….)

Method:

1. Pre-heat oven to 180°c (fanbake) or 190-200°c conventional.
2. Wash and pat dry the chicken quarters or pieces.
3. Rub liberally all over with the Finger Lick’n BBQ. Leave to marinate for 20 minutes or longer.
4. Place chicken pieces in an oven tray along with pumpkin or your choice of vegetables.
5. Splash a little olive oil all over and a sprinkle more Finger Lick’n BBQ onto the vegetables.
6. Roast for 35 minutes. Turn vegetables, and return to oven for 10-15 minutes or until chicken juices run clear and core temperature of 75°c has been reached.
7. Leave to rest for 10 minutes or so before removing from the tray and serving.

Get Creative!

Once cooked and rested, shred the chicken and remove the bones. Toss the meat with spinach leaves, sweetcorn, freshly diced tomatoes and chopped coriander! Drizzle a little balsamic vinegar for a superb guilt free salad.

Serves 4-6

 Ingredients:

• 1-1.5kg Pork shoulder, loin or leg (I used loin and weighed in at 1.3kg, skinless)
• Hammerhead Go Gourmet Thailand
• Splash of white vinegar
• Three tablespoons brown sugar
• Freshly chopped coriander, to serve
• Lime or Lemon slices to serve

 Method:

1. Remove any rind from the pork (this can be scored and salted with Hand Smoked Manuka and roasted in the oven for crackling if desired).
2. Place pork into the slow cooker and tip over the Go Gourmet Thailand, sugar & vinegar. 
3. Roll the meat over a few times to get the spices into the meat.
4. Cook on low for four to five hours.
5. Turn meat, about half way through cooking time, and baste with juices.
6. Once cooking time is up, turn again and baste with juices. Leave meat in cooker (turned off) for 20 minutes before removing and slicing.
7. Place sliced meat on a serving plate and sprinkle with freshly chopped coriander.

 Serve with Coconut Rice, or No Hasselback Potatoes (see separate recipe)

 Chef’s tip! Skim any fat from the juices in the slow cooker for a delicious sauce.

Serves 4-6

Ingredients:

• Bolar or Topside Beef (1.5kg approx.)
• One onion, sliced
• One carrot, sliced
• Hand Smoked Manuka, about two tablespoons
• Bay Leaf 2-3
• Glass of red wine, around 175ml (I used a rich South African Cabernet Sauvignon)
• Knob of butter (about 30g)

 Method:

1. Pre-heat oven to 150°c
2. Dry beef with paper towel and rub all over with Hand Smoked Manuka.  

3. Note that my beef was trim end Bolar beef and needed rolling and tying with butchers twine or similar twine. You can ask your butcher to do this if necessary or look for a solid joint of meat.

4. In a cast iron Dutch oven heat some olive oil and brown the meat on all sides. Remove from Dutch oven and rest on a plate. Add the onion, carrot, garlic and bay leaves to the pot.
5. Saute on a medium heat for a minute or two and add the butter. Continue to sauté until onions are translucent.Return beef to the pot and add the glass of wine and 100ml water.
6. Once the wine is boiling, put the lid on and put into the pre-heated oven for 3 ½ - 4 hours.
7. About half way through the cooking time,carefully turn the beef. Return to the oven for the remaining time.
8. Remove from oven. Turn beef and replace lid. Leave to rest in the pot for fifteen minutes.
9. Carefully remove from Dutch oven and carve to serve. (for a cleaner, more even carve, rest under foil for twenty minutes or so before carving)
10. The cooking juices are fantastic strained as they are for a super delicious gravy, or you can thicken with a little arrowroot or cornflour.

Serve with your favourite vegetables and Hammerhead No Hasselback Potatoes!!

Serves 4-6

Ingredients:

• Two tablespoons of Hammerhead Foods Hand Smoked Manuka salt.
• Six medium to large potatoes, peeled. (I used Agria for this recipe)
• One and a half tablespoons plain flour.
• Half cup of canola oil.
• Splash of extra virgin olive oil.
• Fresh oregano or chives, chopped (optional)

Method:

1. Cut slits into the peeled potatoes, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Cut them as close together as your knife skills allow.
2. Place potatoes in a pot and cover with cold water. Leave for five minutes in cold water, drain and re-cover with fresh water and a pinch of salt. Bring to the boil for one minute then drain.
3. Mix plain flour and Hand Smoked Manuka in a bowl.
4. Ensure potatoes are nice and dry, drizzle with the olive oil then roll carefully in the Hand Smoked Manuka and flour mix.
5. Pre-heat oven to 190°c.
6. Put canola oil into an oven tray and warm for ten minutes in the hot oven.
7. Carefully add spiced potatoes (slit side up), into the oil and bake for 45-60 minutes.
   (about half way through cooking time coax the slits apart a little with a spatula or knife and baste the potatoes with the hot oil.)
8. Once potatoes look golden and crispy remove from oven and place onto a serving dish/plate.
9. Sprinkle with freshly chopped oregano or chives.

Get Creative!

 Add crispy bacon bits and Parmesan cheese, and perhaps a dollop of sour cream to serve for a truly legendary side dish!

Serves 4

Ingredients:

• Whole Chicken (I used a No14 for this recipe, about 1.4kg) 
• Hammerhead Lively Lemon Pepper Salt (two tablespoons or so)
• One Lemon
• One Onion (Roughly sliced)
• One Carrot (roughly sliced)
• Two stalks of celery (roughly sliced)
• Two cloves of Garlic
• Arrowroot, tomato paste, sprig of rosemary (for gravy, optional)

Method:

1. Place sliced vegetables and crushed whole cloves of garlic into the slow cooker.
2. Wash the whole chicken in cold water inside and out and pat dry.
3. Rub the Hammerhead Lively Lemon Pepper all over the entire chicken, inside too.
4. Halve the lemon and keep half to the side. Quarter the other half and stuff inside the chicken.
5. Tie the chicken legs together (optional). Place Chicken on-top of the vegetables, squeeze the reserved half lemon. Put the squeezed lemon half next to the chicken in the slow cooker.
6. Cook on high for about four hours or low for around six. (Chicken should be at least 75°c.)
7. Carefully lift chicken and place on an oven tray and grill under a medium heat to colour up.
8. Cover chicken and allow to rest for ten to fifteen minutes before carving and serving with Smokey Roast Potatoes, roasted kumara and your favourite choice of vegetables.
9. To make gravy, strain juices from the slow cooker. Warm in a small pan/pot. Once simmering add a teaspoon of tomato paste/puree, a sprig of fresh rosemary (or ½ teaspoon dried) and thicken with a little arrowroot or cornflour (mixed with a splash of cold water). Drizzle a little over your meal.

Note: Cooking time may vary between slow cookers and larger birds. Always be sure to temperature check if you have a probe or ensure juices run clear when chicken is skewered.

Serves 4 to 6

Ingredients:

• Hammerhead Go Gourmet India
• 250g dried chickpeas (soaked in cold water over night)
• 600g x minced lamb (or beef)
• One tin chopped tomatoes (400g)
• One onion (diced)
• One cup of frozen peas (defrosted)
• Half cup of coriander, chopped.
• Wholemeal pitta breads, baby spinach leaves and sliced tomato to serve.

Method:

1. Add diced onion and minced lamb and drained chickpeas to the slow cooker.
2. Sprinkle Go Gourmet India sachet over the top and add chopped tomatoes. 
3. Mix everything together well and cook on high for four and a half hours or low for eight hours.
4. Thirty minutes before cook time is up add the defrosted peas and stir through.
5. Once time is up, stir in chopped coriander and remove whole chilli and cinnamon quill. Leave in slow cooker for ten minutes before serving.
6. Serve with washed spinach leaves and sliced tomatoes in warm pitta.

Get Creative!

A spoon or two of unsweetened yoghurt can cool down the spice for a milder Indian meal. Also this dish could be served with Pilaf Rice or Coconut Rice as an alternative to the pita.

For a healthier and vegetarian alternative, try using 'Quorn' mince in place of the lamb mince.

Serves 4

Ingredients:

• Go Gourmet Thailand
• Chicken breast (800g)
• One Onion (sliced)
• One Pepper (sliced)
• ½ Cup Crunchy Peanut Butter
• ¼ Cup Light Soy Sauce 
• 2 tbsp x Honey
• Sliced lime and Fresh Coriander for garnish (optional)

Method:

1. Put the sliced onion and pepper at the bottom of the slow cooker.
2. Place whole chicken breast atop the onions and peppers.
3. Sprinkle over the Go Gourmet Thailand sachet.
4. In a bowl, mix soy, peanut butter and honey with ½ cup of water and pour over the chicken.
5. Cook on ‘High’ for four hours or ‘Low’ for six hours.
6. Thirty minutes before cook time is up, pull the chicken apart with two forks and stir through the sauce. Finish cooking for remaining time.
7. Serve with Coconut Rice and finish with freshly chopped coriander & fresh lime slices.

Get Creative!

Roasted Cashew nuts and peanuts stirred through at stage six will add a great texture and even more nuttiness!

The Birdseye chillies in our Go Gourmet Thailand can be a little spicy if eaten whole. We usually have two or three in each sachet. Keep an eye out when serving if you wish to remove them. 

Serves 4

Ingredients:

• 600-700g Agria Potatoes, chopped into even pieces
• A good splash of extra virgin olive oil
• A good splash canola oil
• 2 tablespoons x Hand Smoked Manuka
• 6-8 Cloves of Garlic (roughly sliced or chopped)

Method:

1. Pre-heat the oven to 220°c fan bake.
2. Place the potatoes in a pot of cold salted water. Bring to the boil, then immediately reduce to a simmer. Simmer for about 10 minutes to par-cook then drain the water off. Leave to sit in the colander for a few minutes to ensure as much water has been drained as possible.
3. Place the oil in a baking tray and put in the oven for ten minutes. Remove and transfer par-boiled potatoes into hot oil/tray (use caution here as can splatter)
4. Sprinkle on the Hand Smoked Manuka Salt and roll potatoes around in hot oil until coated.
5. Roast in the oven for 15 minutes.
6. Take out of the oven and sprinkle on the sliced garlic. No need to turn or shake the potatoes.
7. Return to the hot oven for a further 10 minutes or until golden brown and crunchy.
8. Scrape the potatoes off the tray and mix them around with the oil and garlic. Yum!

Get Creative!

 Add 25g of butter and a handful of chopped chives for the last five minutes of cooking.

Serves 4

Ingredients:

• 400g x Basmati Rice (soaked in cold water for thirty minutes, washed and drained)
• 50ml x Olive Oil
• 75g x Butter (diced)
• 1 x Onion (sliced)
• 2x Cloves Garlic (finely chopped/minced)
• 1 Tablespoon x Mild Curry Powder
• 1 Teaspoon x Dried Thyme
• 1 Teaspoon x Zesty Ginger & Lime Salt
• 1 Teaspoon x Cumin Seed
• 1 Teaspoon x Nigella Seed (optional)
• A few Green Cardamom Pods, split open
• Whole Cloves (about 10)
• 1 splash x Fish sauce (optional)
• 1 litre x Boiling Chicken stock

 Method:

1. Pre-heat oven to 180°c
2. In a heavy oven dish, Dutch oven or casserole (cast iron is best), melt half of the butter and oil together over a medium heat. Add in the onion and cook for a few minutes.
3. Add all spices, garlic and zesty ginger & lime salt and stir together.
4. Add drained rice and stir well.Fish sauce also to be added if used. 
5. Pour over the chicken stock, cover (see chef's note below) and bake for 25 minutes. Once cooked, leave for five minutes before forking through the remaining diced butter.

Chef's note: Pilaf rice only need be covered with a 'cartouche', this is a simple 'skin' made from baking paper with a small hole torn out of the middle (fold a couple of times to achieve this)

Get creative!

Layer prawn cutlets seasoned with Manuka Smoked Salt on-top of the rice before baking!

Serves 4

Ingredients:

• 800g x Chopped tomatoes
• One x Onion (sliced)
• One x Carrot (Diced)
• 250g x Pumpkin (peeled and diced)
• Hammerhead Go Gourmet India
• 300g x Dried Four Bean mix (soaked overnight in cold water and drained)
• 75ml x Cold Water
• Fresh tomatoes, diced (about half a tomato per serve) (optional)
• Freshly chopped coriander to garnish. (optional) 

Method:

1. Place all ingredients, except for fresh tomatoes and coriander into the slow cooker and stir.
2. Cook on low for eight hours. (Stir once at the half way point if possible)
3. Served with Pilaf rice or Coconut Rice and Naan Bread. Garnish with sliced freshly diced tomatoes and chopped coriander leaves.

Get Creative! 

Stir through unsweetened yoghurt before serving for a creamier and slightly milder dish.

Coconut rice is a versatile side dish and makes the perfect accompaniment to Indian or Thai dishes.

Ingredients:

• 4 cups Jasmine rice (washed under cold water)
• One tin Coconut Cream (400ml) or light coconut cream.
• 600ml Cold water
• 1 tablespoon sugar
• 2 lime leaves
• ½ teaspoon table salt

Method:

1. Mix all ingredients together in a rice cooker and cook as per instructions. 
2. Alternatively place in a heavy based sauce pan and bring to the boil, turn heat down and simmer for two minutes.
3. Place lid on the pot and turn off the heat. Leave for ten minutes or so until all water has been absorbed. 
4. Fluff with a fork and stir though a little freshly chopped coriander.

This curry is so simple to make and totally delicious! The subtle nutty flavours of the lentils and pumpkin work fantastically with the colourful and warming Indian spices.

Serves 4

Ingredients:

• Hammerhead Go Gourmet India
• One Onion (sliced)
• 250g Diced pumpkin
• One tin Chopped Tomatoes (400g)
• 500g Diced Beef Steak (I used Rump)
• 125g washed, whole green, puy or brown lentils 

Method:

1. Add sliced onion, diced beef, lentils, pumpkin and Go Gourmet India to the slow cooker.
2. Stir the mixture and add the chopped tomatoes and 200ml of cold water
3. Slow cook on low for about 6-7 hours or high for 4 hours (depending on your slow cooker)
4. Serve with Coconut rice or Pilaf Rice fresh lime wedges and warm naan bread (optional)

Get Creative! 

If you are not a fan of pumpkin try swapping it out for potato or kumara! 

Ingredients:

• Hammerhead Go Gourmet Thailand
• One Onion (sliced)
• 2-3 Spring Onions
• One tin Baby Corn Spears (410g)
• One tin Coconut Cream (400ml) or light coconut cream.
• Eight chicken thigh cutlets 

Method:

1. Place chicken thigh cutlets in the slow cooker and put the sliced onion on top.
2. Sprinkle the Hammerhead Go Gourmet Thailand over and pour on the coconut cream.
3. Add the baby corn spears and spring onion.
4. Slow cook on low for about 6 hours or high 3-4 hours (depending on your slow cooker)

Serve with Jasmine rice and freshly chopped coriander.

• Hammerhead Go Gourmet Thailand
• Pumpkin (300g) (diced)
• Thinly sliced beef steak (about 200-300g)
• Puy Lentils (French green lentils) (150g)
• One onion (sliced)
• Light Coconut Milk or Cream (1 tin)

Method:

1. Lightly fry the onion and beef and add to the slow cooker.
2. Add the diced pumpkin, washed lentils and Hammerhead Go Gourmet Thailand.
3. Stir and add the coconut milk or cream.
4. Cook on high for low for 4-5 hours or until pumpkin and lentils are tender.
5. Serve with Jasmine rice and freshly chopped coriander.

Ingredients:

• Hammerhead Go Gourmet Morocco
• 1 cup Green lentils (other lentils will be fine although red lentils may be a little too delicate)
• One Onion (sliced and lightly fried)
• One tin chopped tomatoes (400g)
• One teaspoon of tomato paste
• Olive Oil (splash)
• One Onion (diced)
• Two Carrots (baton)
• One red capsicum pepper (deseeded and diced)
• One aubergine/eggplant (medium sized dice)
• Dried Apricots (optional)
• Freshly chopped Mint to serve
• Water

Method:

1. Rinse lentils under cold water, drain and add to slow cooker.
2. Add, oil, fried onions, capsicum, chopped tomatoes, tomato paste, carrots, apricots if using, and half cup of water.
3. Sprinkle Hammerhead Go Gourmet Morocco all over and mix up a little.
4. Cook on low for six to seven hours.
5. Serve with freshly chopped mint and Couscous