Gymkhana Fine Foods
Gymkhana Fine Foods
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Ingredients

Product Used

Roasted Garlic & Chilli Marinade
£7.00

Roasted Garlic & Chilli Marinade

Our chefs' everything marinade.
Vindaloo Cooking Sauce
£8.00

Vindaloo Cooking Sauce

Goa's hottest curry, built on real tang, not just chilli.
Butter Masala Cooking Sauce
£8.00

Butter Masala Cooking Sauce

The North Indian classic, born in Delhi's dhabas. Now Gymkhana's most-ordered dish.

Method

  1. Prepare the Eggs: In a medium skillet, heat 1 tsp oil over a medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3 minutes.
  2. Drizzle the Gymkhana Roasted Chilli Garlic Marinade evenly over each egg, letting it cook just until fragrant, about 1 minute more. Serve topped with chopped tomatoes and coriander.
  3. Cook the Sausages: Preheat a grill or griddle to a medium-high heat. Grill the sausages until golden brown and cooked through, about 8-10 minutes.
  4. Once cooked, transfer to a bowl and toss with the Gymkhana Vindaloo Sauce, coating each sausage thoroughly.
  5. Prepare the Bacon: Rub each rasher of bacon with a bit of the Gymkhana Roasted Garlic and Chilli Marinade and sprinkle with freshly ground black pepper.
  6. Grill or pan-fry the bacon over a medium-high heat until crispy and caramelised, about 3-4 minutes per side.
  7. Heat the Baked Beans: Pour the baked beans into a small saucepan or cast-iron skillet.
  8. Stir in Gymkhana Butter Masala Cooking Sauce and heat gently over a medium heat, stirring occasionally, until warmed through.
  9. Grill the Tomatoes and Mushrooms: For the tomatoes, spread a thin layer of Gymkhana Tandoori Onion Chutney over each cut half, and bake at 180°C (350°F) for 10-12 minutes until softened.
  10. For the mushrooms, brush each with a generous coating of the Gymkhana Tandoori Onion Chutney and bake alongside the tomatoes until tender, about 10 minutes.
  11. Prepare the Bone Marrow: Rub the cut side of each beef marrow bone with Gymkhana Rogan Josh Cooking Sauce.
  12. Roast at 200°C (400°F) for 15-20 minutes until the marrow is bubbling and golden.
  13. Naan with Cheese and Chilli: Place the halved naan breads on a baking sheet. Sprinkle with grated cheese, sliced red chilli, and fresh coriander.
  14. Broil or grill until the cheese melts and begins to brown, about 3-4 minutes.
  15. Assemble and Serve: Place the cheese naan onto the dish.
  16. Arrange all components on top. Serve hot, with baked beans in a side dish and bone marrow.

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Product Used

Roasted Garlic & Chilli Marinade
£7.00

Roasted Garlic & Chilli Marinade

Our chefs' everything marinade.
Vindaloo Cooking Sauce
£8.00

Vindaloo Cooking Sauce

Goa's hottest curry, built on real tang, not just chilli.
Butter Masala Cooking Sauce
£8.00

Butter Masala Cooking Sauce

The North Indian classic, born in Delhi's dhabas. Now Gymkhana's most-ordered dish.

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