GiNiT Dill Sesame Crust Fish Cakes

Makes: 4 large or 6 medium fish cakes


1 large potato, cooked in salty water

1 spring onion, finely sliced

150g pre-cooked fish (baked & sprinkled with GiNiT Dill)

2 tsp GiNiT Dill

2 Tbsp all purpose flour

black and white sesame seeds to crust

Oil for frying


Mash the warm cooked potato. Flake the cooked fish and combine with potato.

Finely slice spring onion and add to the fish mixture along with the GiNiT Dill and flour.  Mix well.

Divide the mixture and form the fish cakes.

Cover with mixed sesame seeds. Set aside to rest in the fridge until chilled through.

Fry in shallow oil until golden on both sides.

Serving suggestion:

We served our hake fish cakes with GiNiT Dill & fresh dill yoghurt, chips and a side salad.

Note: Any type of fish can be used.  This will also work with leftover boneless fish and mashed potato.

GiNiT Thyme Chicken Schnitzel

Serves 2


1 large chicken breast

2 tsp GiNiT Thyme

2 Tbsp gluten free all purpose flour or wheat flour

½ tsp Himalayan salt

1 large egg, beaten

Crumbs to coat

To tenderise:

Cut the chicken breast in half and place in a bag or cover with cling film. Flatten with a meat mallet to an even thickness. Do the same to the other piece of chicken. Evenly sprinkle half a teaspoon of GiNiT Thyme on each side of the chicken pieces, rub in. Place on a plate covered with clingfilm and leave to rest/marinade in the fridge for 30 minutes.

Prepare the breading ingredients:

On one plate / flat container, mix the flour and salt together. In the next container place the beaten egg. In the third, place the crumbs.


After 30 minutes, dip one piece of chicken at a time into the flour – coating on all sides. Then dip into the egg to coat all over, let excess egg drip off before placing in the container with the crumbs. Coat evenly and set aside. Repeat the steps for second piece of chicken.

In a frying pan, heat oil over medium heat. Fry each piece of chicken for 3-4 minutes a side, until golden. Drain on paper towel.

Serving suggestion:

We served our tasty schnitzel with golden potato chips and baby gem squash filled with creamy spinach & feta.

GiNiT Thyme & Red Onion Marmalade Chicken


3 Tbsp butter

3 large red onions – thinly sliced

¼ cup sugar

2 Tbsp GiNiT Thyme

3 chicken breasts (+-1kg) – cut into strips

½ cup water

¼ cup balsamic vinegar

To Cook:

In a large thick bottomed frying pan, heat butter over medium heat until almost sizzling. Add the onions, mix to coat with butter, sauté for 2 minutes. Stir in the sugar, cook until the onions start to caramelise (5+ minutes). Sprinkle 1 Tbsp GiNiT Thyme over the onions; add the chicken strips. Turn the chicken frequently to cook on all sides, then add the water and balsamic vinegar, mix well. Allow to simmer, stirring occasionally, until most of the excess liquid has evaporated. Stir in the remaining tablespoon of GiNiT Thyme as a finishing spice.

Serving suggestion:

Make a decadent wrap: smear plain cream cheese on a wrap (we used gluten free wraps), add shredded lettuce, halved sweet cherry tomatoes and rocket. Place the chicken strips and onion marmalade over the top, wrap up and enjoy with a little balsamic reduction on the side.

GiNiT Original and Mustard Beef Roast

Preheat the oven to 200˚C


1.1kg Beef – we used a strip loin roast

1 Tbsp GiNiT Original

1 Tbsp Wholegrain Mustard

1 Tbsp Dijon Mustard

To Assemble:

Butter a casserole dish (with a lid) / roasting pan and set aside.

In a small bowl combine the GiNiT Original, and both mustards. Rub the mustard and spice mix all over the roast and place in casserole dish and cover.

To Cook:

Please Note: Personal preference will determine how long you cook the roast. The most accurate way to know if the roast has reached the correct internal temperature is with a meat thermometer. For a medium roast, the temperature should read in the low 60˚C when removed from the oven, as residual heat will continue to cook the roast while it rests. Internal temperature is far more accurate than a cooking time as the size and shape of the roasts will vary.

Place in the preheated oven and cook for 30 minutes with the lid on. Remove the lid and return to the oven for 30 minutes. Test the temperature. Remove the roast from the dish, turn it over and place on the lid of the dish – retain the liquid in the dish to make gravy. Return to the oven for an additional 30 minutes. Test the temperature again, to see if it has reached the correct cooking temperature, if not, return to the oven and test periodically.

Optional: Gravy: Finely chop a medium onion and fry in butter until golden on medium heat. Add the cooking liquid from the roast and bring to the boil. Use the thickening agent of your choice to thicken the gravy. Taste and adjust seasoning.

Serving suggestion:

Serve the Beef Roast and gravy with roast potatoes, caramelised onion and carrot with cinnamon.

Rolled Beef with GiNiT Sage Stuffing

Serves 2


2 x 150g slices of steak

GiNiT Sage to sprinkle

Using a meat mallet, flatten out the steak until almost double in size, keeping shape as rectangular as possible.

Sprinkle with GiNiT Sage on one side; cover and leave until needed.

Stuffing Mixture:

85g fresh (fine) breadcrumbs – GF or regular bread

1 small onion, finely chopped

½ Tbsp GiNiT Sage

1 small egg, beaten

10ml Olive Oil

Combine the crumbs, onion and GiNiT Sage together in a small mixing bowl. Add beaten egg and olive oil. Mix well to combine all ingredients. If mixture seem too dry, add a touch more olive oil.

To Assemble:

Turn the meat over, spices down. Place an equal portion of stuffing onto each piece of steak at one end. Roll up and secure with a toothpick.

To Cook:

Melt 2 Tbsp salted butter in a frying pan, over medium heat. Sear the rolled beef on all sides and allow to brown on all sides. Turning frequently. Cook for between 10 and 15 minutes depending on your personal steak preference.

Serving suggestion:

Serve the Rolled Beef with creamy mashed potatoes and lightly steamed broccoli, with a fresh seasonal salad on the side.