Spiced Chicken and Pumpkin Bake
This delicious spiced chicken and pumpkin bake is a great one-dish meal to feed your family. Once you have made this dish, save some of the cooked pumpkin to make pumpkin falafel wraps and hummus.
Leftover Brisket Roti Wrap
This simple but delicious roti wrap is a family favourite and a great way to use leftover brisket, lamb shoulder or any other cooked meat.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 500g Quality Mark beef brisket, use leftover brisket
- 1 spring onion
- ⅓ of a cup per wrap lettuce, finely sliced
- 1 whole tomato, finely sliced
- 1 cup tasty Cheddar cheese
- 4-6 wraps wholemeal roti bread
- 1 tbp per wrap Rum & Que ‘Slap It On’ Mustard
- 5 tbsp Rum & Que Char Sui Sauce, spread on the roti
Method
- Bring your pulled meat back up to temperature. This is easily done in a vac packed packet, just put the sealed packet into simmering water directly from the fridge (5 Minutes) or from the freezer (15-20 minutes).
- Finely slice spring onion, or regular red onion, into strips.
- Grate some cheddar cheese.
- Preheat a heavy-based frying pan on a medium the heat and add a little oil.
- Directly from the freezer, place frozen roti or paratha bread into the pan, and wait until it begins to puff up and become golden brown underneath.
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Flip over the roti and repeat on the other side.
- Put the golden roti on a serving plate and spread some Rum & Que ‘Slap it On Mustard’ and Char Sui sauce on the roti.
- Layer the roti with your chosen vegetables, brisket, and grated cheese.
- Roll the roti and enjoy the flaky buttery brisket-filled wrap.