The Flavour Lab Flame Grilled Chicken Flatties

October 31, 2012 0 Comments
The Flavour Lab Flame Grilled Chicken Flatties

This has the authentic flavours of a flame grilled chicken from Mozambique combining lemon, garlic and hint of chilli.

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The Flavour Lab Mexican Schnitzels

October 31, 2012 0 Comments
The Flavour Lab Mexican Schnitzels

This schnitzel mix has a mixture of bread crumbs as well as flakes of corn flakes as a base. The mix has an aromatic smell of mild chilli, cumin, garlic and oregano, well suited mixture for all types of protein except lamb.

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The Flavour Lab Perfect Beef

October 31, 2012 0 Comments
The Flavour Lab Perfect Beef

This casserole has a rich brown onion base and has the feeling of traditional home style cooking.

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The Flavour Lab Bobotie

October 31, 2012 0 Comments
The Flavour Lab Bobotie

This is an all-time South African classic, a mild sweet curry based mince dish with light savoury baked egg custard.

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The Flavour Lab Naan Bread

October 31, 2012 0 Comments
The Flavour Lab Naan Bread

The Flavour Lab Indian Naan Bread is an absolute must with every curry.

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The Flavour Lab Chicken Tikka Masala

October 17, 2012 0 Comments
The Flavour Lab Chicken Tikka Masala

This is a Red, creamy curry made with Yoghurt and cream and has a richness supplied by the butter at the end of the cook. Add almonds for a nutty richness if you wish.

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The Flavour Lab Lamb Vindaloo

October 17, 2012 0 Comments
The Flavour Lab Lamb Vindaloo

Vindaloo is a Portuguese curry developed by explorers who needed to preserve their meat and soaked it in Vinegar and spices then cooked it off when required.

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