Cosmo’s Hot & Spicy (Air Roasted) Wings ‘n’ Wedges

Ingredients (Serves 4)


  1. Cut the potatoes into wedges
  2. Season the potato wedges with Cosmo’s Spicy Harissa Seasoning
  3. Pour the cooking oil all over the potato wedges in a container
  4. Coat the potato wedges with Cosmo’s Hot & Spicy Coating and shake in a container
  5. Season the chicken pieces with Cosmo’s Peri Peri Salt Seasoning
  6. Coat the chicken pieces with Cosmo’s Hot & Spicy Coating and shake in a container
  7. Put the coated chicken pieces and wedges on oven tray, then fan bake at 200°C for 45 – 50 mins.
  8. Serve with your favourite sauce and sour cream (optional)

Cosmo’s Homemade Air Roasted Chicken

Ingredients (Serves 4)

Salad (Optional)

  • 500gm cherry tomato
  • 2 cucumber
  • 1 capsicum
  • 1 can of corn
  • 1 can of red beans
  • Some parsley


  1. Season the chicken drums with Cosmo’s Chicken Salt Seasoning
  2. Coat the chicken drums with Cosmo’s Chicken Coating in a container
  3. Put the coated chicken drums and chips on oven tray, then Fan bake at 200°C for 45 – 50 mins.
  4. Salad (Optional) – Cut the cucumber, parsley and capsicum into small pieces and mix with the corn and red beans

Crispy Oven Baked Chicken Tenders

Here’s a delicious recipe for your chicken tenders, especially when paired with the honey mustard dipping sauce.



  • 1 egg
  • 1 Tbsp mayonnaise
  • 1 ½ Tbsp Dijon mustard (or other mustard)
  • 2 Tbsp flour
  • ½ tsp salt/black pepper

Honey Mustard Dipping Sauce:

  • 1/3 cup mayonnaise
  • 2 Tbsp Dijon mustard (or other mustard)
  • 2 Tbsp honey
  • 2 tsp lemon juice
  • Salt and pepper to taste

Mustard Sauce


1. Preheat oven to 200°C.
2. Place the batter ingredients in a bowl and whisk with a fork until combined. Add the chicken tenders into the batter and toss to coat.
3. Pick up the chicken tenders with tongs and place in a coating bowl. Sprinkle the surface with the Cosmo’s Chicken Coating, then press down to adhere.
4. Transfer onto a baking tray and repeat with the remaining chicken tenders.
5. Spray the chicken tenders lightly with oil and bake for 15 minutes.
6. Combine the dipping sauce ingredients in a bowl and set aside.
7. Remove from the oven and serve immediately.

Cheats Butter Chicken

This dish is a great way of saving leftover chicken and reusing it for tomorrow’s profit!
Creates 5-6 containers — double the recipe for larger amounts.


  • 500grams of warm left over chicken.
  • 2 cups white jasmine rice

Butter Chicken Sauce:


1. Mix all the sauce ingredients together and bring to a slow boil. Adjust cream, salt and cinnamon to taste.
2. Take leftover chicken drums, thighs or tenders out of your hot food cabinet. Immediately remove most of the skin and discard. Remove the edible meat and shred.
3. Reduce the heat and add the left over chicken. Bring up to full temperature (minimum 65°C).
4. Boil the rice until fluffy.

To Serve:

In a microwaveable 2-compartment takeaway dish with lid, add the cooked rice to compartment 1, and the cooked butter chicken to compartment 2. Either sell immediately out of your hot food cabinet, or freeze all remaining portions to be reheated in the microwave to 65°C for resale later.


It is important to shred the chicken while it is warm, and make sure you bring your sauce to the full temperature of a minimum 65°C. This dish can only be frozen and reheated once.

Harissa Carrot & Pumpkin Soup with Cashew Cream


Harissa Carrot & Pumpkin Soup with Cashew Cream


  • 1.2kg buttercup or other pumpkin, peeled and cut into small chunks
  • 2 large carrots, peeled and cut into circles.
  • 4 cloves garlic, peeled
  • 1 onion, peeled and sliced into eighths
  • 2 teaspoon Cosmo’s Spicy Harissa Seasoning
  • 1 teaspoon salt
  • 1 tablespoon olive oil, plus extra to serve
  • 400ml reduced-salt vegetable stock
  • 400ml water
  • Lemon wedge, to serve

Cashew Cream

  • 1 cup cashews, soaked overnight in water, then drained
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • 1 clove garlic, crushed
  • 1 teaspoon cumin
  • ½ teaspoon flaky sea salt


  1. Preheat oven to 200°C. Place pumpkin, carrot, garlic and onion in a roasting dish and toss through Cosmo’s Spicy Harissa Seasoning, salt and olive oil to coat. Roast for 30 minutes, then toss once again to cook evenly.
  2. Blend cooked vegetables, stock and water in batches in your blender, or with a stick blender in the soup pot. Heat blended soup in pot until it reaches boiling point, then remove from heat.
  3. To make cashew cream, blend all ingredients until fairly smooth.
  4. Serve soup with a dessertspoon of cashew cream, plus a wedge of lemon and a drizzle of olive oil.

Harrisa Lamb, Chickenpeas & Pumpkin Pie


Harrisa Lamb, Chickenpeas  & Pumpkin Pie

Braised Lamb

  • 1 lamb shoulder, boned and rolled
  • 3 Tbsp Cosmo’s Spicy Harissa Seasoning
  • 2 Tbsp olive oil
  • 400g can chopped tomatoes
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 litre beef stock
  • 5 star anise
  • 2 cloves garlic, crushed
  • 1 Tbsp brown sugar

To Assemble Pie

  • 2 carrots, peeled and finely sliced
  • 2 onions, finely sliced
  • 1 Tbsp cornflour
  • 1 Tbsp Dijon mustard
  • 400g can chickenpeas, drained and rinsed
  • 1 cup peeled, diced and roasted pumpkin
  • 2 sheets puff pastry
  • 1 egg, beaten
  • poppy seeds, to sprinkle


  1. Preheat oven to 170°C. Slice lamb shoulder open and, using a knife, cut a 1 cm score on both sides of the lamb, rub in Cosmo’s Spicy Harissa Seasoning and olive oil. Season with salt and pepper.
  2. Heat a large ovenproof saucepan or roasting tray on a stovetop over high heat. Sear lamb on all sides until golden. Add the rest of the braising ingredients.
  3. Cover pan with a lid or tinfoil and bake for 3 hours. Remove meat and leave to cool briefly.
  4. To assemble pie, quickly sauté carrots and onions in a small saucepan to soften.
  5. Remove lamb from roasting tray and, using a fork, shred the meat into fine strips and set aside. Strain braising liquid and discard vegetables, herbs and star anise.
  6. Pour braising liquid into a pot and slowly bring to a simmer, skimming off any fat. Thicken with cornflour loosened in a small amount of water.
  7. Add the shredded lamb, sautéed carrots and onions, Dijon mustard, chickpeas and pumpkin to the liquid.
  8. Spoon into 8 small ramekin or pie moulds and cover with puff pastry.

Press down edges with a fork to seal then glaze with egg wash and sprinkle with poppy seeds. Bake at 170°C for 30 minutes or until golden.

Tarragon Chicken Wrapped in Prosciutto


Tarragon Chicken Wrapped in Prosciutto


  • 2 double chicken breasts, boneless with skin on
  • Sprigs of tarragon
  • Cosmo’s Lemon Pepper Seasoning
  • 8 slices prosciutto
  • Garlic salt or plain salt and freshly ground black pepper

Lemon Butter Sauce

  • ½ cup dry white wine
  • 1 teaspoon white wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon very finely chopped onion
  • Pinch of ground white pepper
  • 150g butter (cubed), softened at room temperature
  • 2 teaspoons lemon juice
  • Grated rind of a small lemon

Method (Chicken wrapped in prosciutto)

STEP 1 Cut double chicken breasts in half, leaving the skin on. On the underside of each breast, sprinkle with Cosmo’s Lemon Pepper Seasoning and place sprigs of tarragon.

STEP 2 Wrap the prosciutto (or streaky bacon) into a figure eight around the chicken breast and sprinkle with garlic salt or plain salt and freshly ground black pepper.

STEP 3 Cook at 200°C for 20-25 minutes until cooked through and the prosciutto and chicken skin are crispy and golden. Serve with Lemon Butter Sauce and green beans. Serves 4. (The recipe for the Lemon butter Sauce is given below.)

Method (Lemon Butter Sauce)

STEP 1 In a saucepan add white wine, white wine vinegar, tarragon, chopped onion and pepper. Simmer ingredients and reduce to just one tablespoon of liquid.

STEP 2 Add the lemon juice and grated rind and then slowly whisk in the butter, one cube at a time. (It’s important to make sure the wine/vinegar mixture doesn’t completely evaporate or you will end up with melted butter not a creamy sauce). This ‘beurre blanc’ is like a hollandaise or béarnaise sauce but without the egg yolk base.

Season to taste with salt and white pepper.

Spicy Kumara and Apple Bake

Spicy Kumara and Apple Bake



Mix the Cosmo’s Chicken Coating and Cosmo’s Spicy Harissa Seasoning in a large plastic bag. Add the kumara, onions, apples, mushrooms and peppers. Shake to coat evenly. Place the oil in a large roasting pan, add the vegetables and toss well.

With wet fingers, squeeze walnut- sized balls of sausage meat out of the sausages and drop into the roasting dish with the vegetables. Bake uncovered in a hot oven for 35-45 minutes, or until the kumara is tender. Turn occasionally during cooking, top with parsley and serve piping hot. Serves 6-8.

Note: You can make a vegetarian version of this by omitting the sausage- either way, top it off with a dollop of sour cream.

Harissa Roasted Apricots

Harissa Roasted Apricots



Halve and stone the apricots. Place in a roasting pan and brush with the olive oil.

Combine the Cosmo’s Spicy Harissa Seasoning and brown sugar and sprinkle over the apricots.  Season.

Bake for about 15 minutes or until just tender. Excellent served with lamb, ham or chicken accompanied by Greek style sweet chili yogurt.

Hot Smoked Salmon, Lentil, Grilled Courgette & Rocket Salad with Lime Aioli


Hot Smoked Salmon & Lentil


  • 3 courgettes, sliced lengthways
  • olive oil spray
  • 2 teaspoons Cosmo’s Lemon Pepper Seasoning
  • 130g bag rocket
  • 400g can lentils, drained and rinsed
  • 200g hot smoked salmon, flaked
  • 2 table spoon lime juice

Quick Lime Aioli

  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, crushed


To prepare the aioli, combine the mayonnaise, lime juice and garlic. Set aside.

Spray the courgette slices with olive oil spray on both sides and sprinkle over the Cosmo’s Lemon Pepper Seasoning.

Heat a chargrill pan or barbecue flat plate. Cook the courgette slices over a high heat for 2 minutes on each side, or until they are tender and well browned.

Place the rocket on a platter. Top with the courgette slices, lentils and hot smoked salmon. Drizzle and serve the salad with lime aioli on the side. Serves 4.

Our Jayen Online Store provides a one-stop service in the hospitality industry including cooking ingredients, kitchenware, food handling tools, takeaway packaging, cleaning products and catering equipment installation.

error: Content is protected !!
find store