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BBQ Chicken Wings

Ingredients

  • 1kg chicken wings, wing tips removed
  • 1 bottle of Fuji Fuji
  • 2 tablespoons honey
  • 1 tablespoon smoked paprika
  • 1 tablespoon sea salt

Serving 2 people

Method

  • Place the chicken wings along with the other ingredients into a bowl and mix together. Cover the bowl with cling film or a lid and leave to marinate in a fridge overnight.
  • Grill or barbecue the chicken wings over a gentle to medium heat and cook for 30 minutes. Turning the wings occasionally and baste with any sauce left over from the marinade.
  • Serve with extra Fuji Fuji on the side.
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Halloumi Fries

Ingredients

  • 250g Halloumi
  • 6 tablespoons Fuji Fuji
  • 100g plain flour
  • vegetable oil for frying

Serving 2 people

Method

  • Slice the halloumi lengthways into approximately 1 cm thick strips.
  • Place the halloumi strips into a bowl, pour in the Fuji Fuji and mix until each strip is fully coated.
  • Place the flour on a plate. Take a halloumi strip from the bowl and dredge in the flour
  • Repeat this process with the rest of the halloumi strips.
  • Serve with extra Fuji Fuji for dipping.
  • Add oil to deep fryer, or pan, and heat to 160°C/ 320°F. Place the halloumi strips in the pan one at a time and fry for 3 minutes until crisp and lightly brown. Do not overcrowd the pan, cook in batches if necessary.
  • Use a slotted spoon to remove the halloumi and drain on kitchen towel.
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Beef Nachos

Ingredients

For the beef

  • 400g beef mince
  • 4 tablespoons Fuji Fuji
  • 2 teaspoons sea salt
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oil

For the salsa

  • 2 tomatoes, chopped
  • 1 red onion, chopped
  • Juice of half a lime
  • Handful of chopped coriander
  • 1 teaspoon sea salt
  • A few dollops of sour cream
  • Sprinkling of cheddar cheese, grated
  • 1 large packet of tortilla chips
  • 1 jar of Jalapenos

Serving 4 people

Method

  • Place the salsa ingredients into a bowl, mix and set aside.
  • Put the oil in a frying pan and fry the mince until nicely brown.  
  • Once browned add the Fuji Fuji, salt, cumin, and paprika and cook for 15 minutes. Add a little water if the liquid dries out too much.
  • Place some tortilla chips onto a plate or bowl, top with cheese, beef, salsa, jalapenos, and a drizzle of Fuji Fuji.
  • Serve with a side of sour cream.
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Pulled Pork Burger

For the burger

  • 600g pork shoulder joint
  • 8 tablespoons Fuji Fuji
  • 6 burger buns, toasted on one side
  • 50ml apple juice
  • 1 tablespoon garlic salt
  • 2 teaspoons fennel seeds
  • 1 lettuce

For the coleslaw

  • 1 small cabbage
  • 1 red onion
  • 1 large carrot
  • 6 tablespoons mayonnaise

Serving 6 people

Method

  • Preheat oven at 180ºC / 350ºF / gas mark 4
  • In a bowl add and stir together the Fuji Fuji, fennel seeds and garlic salt.
  • Add pork and coat in the spice mixture then leave to marinate for at least an hour, preferably overnight in a fridge.
  • Place the marinated pork in a baking tray, pour in the apple juice, cover with foil and roast for 5 hours. For the last 30 minutes remove the foil cover to reduce the cooking juices. Once cooked, shred the meat using two forks.
  • Whilst the meat is cooking, prepare the coleslaw by finely slicing the cabbage, onion and carrot. Mix in the mayonnaise.
  • Toast the burger buns, then layer each up with the pulled pork, coleslaw and lettuce.
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Tofu Skewers

Ingredients

  • 500g firm tofu
  • 8 tablespoons Fuji Fuji
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon sea salt
  • Juice of half a lime

Serving 4 people

Method

  • Cut the tofu into an inch square cubes, then cut the peppers to a similar size.
  • Place the tofu and peppers into a bowl along with: Fuji Fuji, honey, lime and salt. Mix and leave to marinate for 2 hours.
  • Place a piece of the tofu onto a skewer, followed by the pepper. Repeat until reaching the end of the skewer.
  • Cook each side on a grill or bbq for 5 minutes.