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Cooking delicious meats is as easy as ABC.

(1): For instance: step  Clean 1 kg of chicken; step


(2): Rub in Dilite-Mi Onestop seasoning and marinade for 30 minutes. Step


(3): Cook meat on hob, oven, grill or barbecue. No need for salt or other ingredients.

Roasted  Chicken

Cooking Tips:

100g of marinade seasoning to 2.4kg of chicken parts. If cooking a whole chicken, you need to reduce the quantity of seasoning by a third or more, depending on your preferred taste..


Ingredients
600g of chicken
25g of marinade seasoning


Method

  1. Clean & pierce 600g of chicken parts & rub in seasoning  evenly.
  2. Cover in dish and allow to marinate for at least 30 mins. 
  3. For deeper flavour, rest in fridge over night. 
  4. Follow manufacturer’s guide to roast in oven.
  5. Half-way through cooking, drain off  chicken juice and set aside in a sauce pan, to complement gravy. 


For sauce

  1. Put sauce pan with chicken juice on medium fire. 
  2. When it starts to boil, add 1-2 teaspoons of an unsalted gravy thickener (McDougall, or Arrowroot) to the juice,
  3. Turn off the fire and whisk until smooth.
  4. Turn on the fire again on low heat and allow the gravy to cook for about 3-5 minutes, as it thickens. 
  5. Add enough water to bring it to your desired consistency and flavour. 
  6. Serve chicken with baked potatoes and steamed vegetables or on a bed of rice with mix salad, or fresh green peas.


Serve 4-5 people

Hot & Spicy Legs & Thighs

Hot & Spicy Chicken

How to Cook  tasty Chicken  "Dilite-Mi  Way"

Roast Chicken

Ingredients

2.5kg whole Chicken

100g Dilite-Mi chicken seasoning


Method

1. Clean & pierced chicken

2. Rub in seasoning evenly on the inside and the outside.  

3. Wrap seasoned chicken in foil & allow to marinate for at least 60mins, or leave in fridge overnight for a deeper flavour.

4. Follow manufacturer's guide for oven roasting.  

5. Roast in a hot fan assisted oven mark 175°c. Cook for approximately 45-50 minutes, depending on weight of chicken.

6. Complete cooking as shown in lambs recipe, number 4-7. Use instructions for gravy/sauce as shown in Lamb recipe. Serve with steamed or fresh vegetables, roast potatoes, boiled or fried rice.