Oh for the fruit, heat and aromatics of Morocco.
Turn 500 g of minced beef into meatballs, combining them in a bowl with ground cumin, diced shallot and the heady Persian spices in our grownup Brown Sauce before rolling into 14 balls. Fry them in a deep pan for 10 minutes then set them aside.
In the pan, soften 1 sliced onion and 2 grated cloves of garlic for 6 or 7 minutes. Add 75 g of chopped dried apricots, a tin of chopped tomatoes (also half of the can of water), a beef stock bouillon and the thick, rich taste of our Tomato Ketchup.
Simmer for 10 minutes then add the meatballs for 5 minutes more. Sprinkle with a handful of toasted almonds, break four eggs onto the surface and bake them in a hot oven or under the grill.
Rub a couple of duck breasts with Chinese 5 spice and Stokes Hoisin Sauce then fry them in a hot pan for 5 minutes, skin side down, before transferring to a very hot oven for 6 to 8 minutes. Set them aside to rest before slicing into strips.
In 1.25 litres of simmering chicken stock add 1 red chilli, 1 inch of grated ginger, 2 grated garlic cloves, 4 chopped spring onions and 3 tbsp of soy sauce. To develop the flavours stir in 2 tbsp of our Chilli Jam and our Chilli Ketchup – to taste. If you can’t wait for a Chilli Ketchup delivery, add chilli powder and lime juice to our rich, thick Tomato Ketchup.
While this simmers for 15 minutes, cook 300g of egg noodles to the pack’s instruction, drain and rest. Divide the noodles between 4 bowls, pour on the broth, add slices of duck, chopped spring onions and a hard boiled egg. Soak and add a couple of sheets of Green Nori seaweed for further authenticity.
Korean Stir Fry
Korean food is a delightful collection of vibrant flavours and colours. We have created a NEW sauce which encapsulates some of those key flavours. With a rich dark fruit flavour, our Korean BBQ Sauce has been created using spices, soya and Mirin wine for an authentic taste.
Add a delicious Korean twist to a stir fry.
Gather the usual culprits in the wok – strips of chicken marinated in our Sweet Chilli Sauce, fried with onion, spring onions, mushrooms peppers. As you finish, pour on a drizzle of our Korean BBQ Sauce, a squeeze of lime and chopped fresh coriander. So tasty.
Other ideas – for a quick and easy dipping sauce, mix a few tbsp of Korean BBQ Sauce, 1 tbsp of fresh orange juice and a squeeze of fresh lime – it’s perfect for adding life to shop bought spring rolls.
You can make a fantastic marinade for Chicken or Beef by mixing together a few generous dashes of Korean BBQ Sauce with a slug of dry sherry, a chopped red chilli (or our Chilli Jam) and a thumb size piece of grated fresh ginger.
Leave it to marinate for a couple of hours before grilling – indoors or out.
For the Cajun Twist
Inspired by flavours from ‘across the pond’, our Bourbon & Cajun BBQ Sauce is sweet and spicy with a Louisiana style Cajun seasoning. It can be used as a dipping sauce and marinade.
The sweetness is derived from sticky black treacle with an added kick of Kentucky Bourbon that will create a caramelised taste when grilled on BBQ meat.
Make an instant marinade by adding some dark beer to your Bourbon & Cajun BBQ Sauce – it’s truly great for Chicken, Ribs and Sausages.
Make BBQ Sauce your own by using Bourbon & Cajun BBQ Sauce as a base and add whatever flavours, colours and textures inspire you. Try chopped red chillies or Jalapeno peppers for extra kick, with Tabasco sauce and fresh oregano for a Creole twist to the BBQ.
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