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All Butter Brioche Burger Buns

Course: Main Course
Cuisine: American
Servings: 8


  • 120 g Whole milk
  • 9 g Instant Yeast
  • 320 g Bread Flour
  • 35 g Sugar
  • 7 g Sea Salt
  • 1 Egg Yolk
  • 1 Whole Egg
  • 45 g Softened Butter
  • 50 g Sesame Seeds


  • 1.    Add bread flour, salt, sugar andyeast into a stand mixer attached with hook fixing, alternatively work by hand.
    2.    Place warm whole milk into mixingbowl and start on slow speed to bring all ingredients together, add the eggsand mix until smooth ( around 8 mins by machine and 15 mins by hand, slowly addthe softened butter to the dough a teaspoon at a time.
    3.    Once well incorporated and the doughlooks nice and shiny and springs back, place in a well oiled bowl and coverwith a damp cloth and allow to double in size, usually takes around 70-90minutes.
    4.    Once dough is proven, knock it backby releasing all the built up oxygen within the dough, divide into 8 equalrolls and place them about an inch apart on a floured tray and allow another30-40 minutes of proving time. Pre-heat your oven at 220C/200C fan/ Gas 7.
    5.    Once your rolls have doubled in sizeagain, gently egg wash them with a pastry brush and sprinkle the sesame seedson top and place in the oven and bake for 12-15 minutes or until well risen andgolden brown.
    6.    The best way to know if your rollsare perfectly cooked through gently tap the bottoms and they should soundhollow.
    7.    Allow to cool and serve with 1 of ourdelicious burger recipes buttermilk fried chicken or tasty beef …. You decide ENJOY…..

Buttermilk fried chicken

Course: Main Course
Cuisine: American


  • 4 Free range eggs
  • 4 Free-range chicken thighs
  • 2 Free-range chicken breasts (cut into 4 pieces)
  • 1 litre Butter milk
  • 1 tbsp Cayenne pepper
  • 1 tbsp Smoked paprika
  • 1 tsp Granualated garlic
  • 1 Juice of lemon
  • 2 tbsp Hot chilli sauce
  • 500 g Just Blaze Fried chicken sauce (availible from our onilinestore)
  • 1 litre vegetable oil


  •      Place the cayenne pepper, smoked paprika,granulated garlic, lemon juice and hot chilli sauce into the butter milk andmix until well combined.
    2.      Place all of the chicken into the butter milkand cover with cling film and put into refrigerator for at least 24 HOURS.
    3.      Pour oil into a saucepan and bring uptemperature to 170C using a thermometer or alternatively use a deep fat fryer.
    4.      Coat the chicken individually in the Just Blazecoating and make sure there covered completely, allow to dry for 10-15 minutesbefore frying this will assure perfect crispiness once fried.
    5.      Gently place the chicken into the hot oil andonly cook in small batches otherwise the temperature of the oil will drop andwill result in very oily and soggy chicken.
    6.      Chicken should be fried for 25-30 minutes atthis temperature but please do check with a thermometer to be safe, allow tocool and drain off any excess oil on a wire cooling rack.
    7.      Serve chicken whilst still hot and crispy, whynot serve them with one of our own homemade sauces from our gourmet sauce range( Dark beer BBQ Sauce, Lemon & Herb sauce, African Peri-Peri or Dizzie’sHot Sauce) all available n the online store, ENJOY……

Triple Chocolate Brownie

Course: Dessert
Cuisine: American
Servings: 8 pieces


  • 180 g Unsalted Butter
  • 180 g 70% dark chocolate
  • 80 g Plain flower
  • 40 g Cocoa powder
  • 50 g Milk chocolate (chopped)
  • 50 g White chocolate (chopped)
  • 3 Large eggs
  • 150 g Light brown sugar
  • 150 g Light brown sugar
  • 150 g Caster sugar
  • 1 Pinch of salt
  • 5 g Baking powder


  • 1.      Place butter into saucepan and melt completely,break the dark chocolate into pieces and add to melted butter off the heat,Allow to cool.
    2.      In a mixing bowl with whisk attachment, whiskthe eggs and sugar to thick and creamy ribbon stage, slowly add the cooledmelted chocolate mix and combine well.
    3.      In a separate bowl sift together plain flour,cocoa, baking powder and salt. Gently fold this into wet mixture till wellincorporated, add in the chopped milk and white chocolate pieces.
    4.      Pre-heat oven to 180C/160C fan/Gas 4.
    5.      Line a 20cm square tin with parchment paper,pour in brownie mixture and place onto middle shelf of the oven.
    6.      Bake for 25-35 mins , check brownie after 25mins and give it a little shake, if it still wobbles its not quite ready, placeback in the oven for further 10 mins till cracks appear and not so jiggly.
    7.      For best results allow to cool in tin overnightin refrigerator, this will allow everything to set and compress properly togive you the perfect brownie consistency.
    8.      Cut into even squares and serve with a vanillaice cream and our very own Just Blaze Hot Chocolate fudge Sauce ( available in our online store) , alternatively you can keep in refrigerator in an air tightcontainer for 2 weeks or it can be frozen for up to 6 weeks, ENJOY….