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The home of “Freshly Roasted” Coffee Shops -
As with any franchise, uniformity is a key asset. A customer who buys from one shop has a right to expect, and deserves, a similar item and standard at another. An irritation to some owners perhaps but hey, this also makes sure that the brand itself grows in the right manner. If your own shop is clean, neat and delivers on our promise, you have no need to fear the rules and standards. These are here to police the franchisee who is not delivering on our promise.
Coffee, coffee brew, chicken mayonnaise and assorted curries are the only recipes which we ask you to comply with now.
Coffee, we will do this on site…here are the others
This recipe is used for a chicken wrap (with added lettuce, dressing, feta cheese and fresh tomato); as fresh or toasted sandwich (cut into four upright (crust down) triangles to-
Use ONLY: Cross & Blackwell ‘real mayonnaise’ (not Nola or diet/other options) and our own in-
Chicken mayonnaise -
Ingredients: 1 kg boneless chicken breasts, boiled until tender, allowed to cool and shred (note that the chef may also elect to roast or slow fry the chicken breasts); 300 ml mayonnaise; two tablespoons (finely chopped) fresh chives or if chives are not available, one tablespoon finely chopped spring onions; one medium sized, finely chopped normal onion; one tablespoon Freshly Roasted chicken spice. Note: The spice already contains the basics along with a hint of paprika and celery salt, do not add other spices.
Method: Mix the shredded chicken well with all the ingredients. Add more mayonnaise and spice to taste, ensuring that neither overpower the dish. The texture should be moist and firm without being too dry or sloppy. Too sloppy will mean the mixture escapes when being toasted and too dry means a poorly prepared dish.
Storage: The dish keeps well when refrigerated. Ensure pre-
Dare to be different
Make your dish stand out a little but don’t vary from the normal too much! Eg: Adding sweet chilly or biltong is one thing, ox tongue with your chicken is another, yucch!
Ah curry! This is a universally popular dish and one which appeals to all South Africans, rich and poor alike.
Fresh spices are the golden rule.
Old spices lose or have lost their flavour. There is no substitute for quality
At Freshly Roasted we supply our members with fresh Indian spices, these are our own tried and tested recipes and made from the finest ingredients. We vacuum pack these in 100 g pouches to ensure cleanliness ness and freshness is maintained.
Chicken curry -
Ingredients: 1 kg boneless chicken breasts; one medium to large onion finely sliced; four garlic gloves chopped; one tablespoon grated or chopped ginger (if fresh garlic and ginger is not available, the pre-
Methodology: Cube/portion the chicken into bite sized chunks and sprinkle lightly with flour. Fry this in a little oil in two or three batches in a hot pan until coloured (not cooked through) and remove. Fry the onions until translucent and then add the ginger, garlic, tomato and spices, fry at a medium heat without scorching for 1-
Storage: All curries store well and can be frozen for later use provided that potato has not bee added. The curries also keep well when refrigerated. Ensure pre-
Lamb or beef curry
The recipe and cooking process is identical to chicken curry save that mutton or beef stock should be used; do not use the lemon zest or lemon juice and ensure that you remove (trim) excess fat from the meat. Lastly, a lamb or beef curry is enhanced by adding two chopped tomatoes when your are half-
Caution: Cheap cuts
For obvious reasons we’re tempted to purchase the cheaper cuts of meat. The savings can however be exaggerated. Once one has removed the excess fat and some of the more obvious and offending bones, the wastage matches up for any of the perceived savings. You are probably better off buying shoulder (blad) and/or cutlets/rib/best-
Medium, hot and even hotter curries
The recipes contained here allow for a medium strength restaurant curry. One that is flavourful, with a little bight but one that will be enjoyed by most patrons.If you would like to go a little on the hotter side, add one teaspoon of cumin and one of chilli-
Curry beef mince -
Ingredients: 1 kg beef mince (lean for a healthier oprion); one medium to large onion finely sliced; four garlic gloves chopped; one tablespoon grated or chopped ginger (if fresh garlic and ginger is not available, the pre-
Methodology: Heat some oil and fry the onions until translucent; add any a chopped tomato (not essential/an added ingredient) and fry. Add the garlic/ginger and feed in the other spices frying slowly and not scorching the curry mix. Stir as you fry. Add the mince, make sure you break up the junks until the mince has separated. Add the potatoes and stock. Bring back to the boil, stir and then reduce to a low heat to simmer/stir for 15-
NB: As with all curries and stews, the chef needs to monitor the moisture level during the beginning add middle of the simmer stage. The finished product needs to be able to sit atop an pile of rice; be able to hold it’s own inside a vetkoek without leaking and my personal favourite is the curried mince inside a roti…lovely stuff!
Roti and wraps
These can either be made in house or bought in. At our East London store we purchase our wraps at Pick ‘n Pay. They are quite tasty, convenient and fresh. Roti is a nuisance to make and we suggest these (like samoosa’s perhaps) can be sourced from a local Indian food specialist.
A South African favourite and easy to cook during quiet times. A simple bread dough will do it. They are then deep fried in a large pot or even your chip fryer. Be careful of cooking these too quickly, they will end up being golden brown on the outside and too doughy in the middle.