Flavour: pungent, aromatic, sweet, savoury.
Aroma: spicy, peppery, savoury, garlic.
Heat Level: mild-medium.
To get the best out of this blend it’s best to rub it into the meat to give the flavours a chance to be absorbed.
Salt, Paprika, Fennel, Basil, Black Pepper, Garlic, Onion, Chilli, Cumin, Mustard. For allergens, see ingredients in bold.
Store in a cool, dark, dry place.
|Typical Values||(per 100g as sold)|
|of which Saturates||1.2g|
|of which Sugars||3.5g|
CAJUN STICKY RIBS
Ingredients: 2 kg pork ribs, 1 onion, roughly chopped, 2 tsp Bart Garlic Paste, 1 red pepper, seeds removed and roughly chopped, 5 tbsp black treacle, 2 tbsp red wine vinegar, 2 tsp Bart Cajun Blend.
Preheat the oven to 190°C/gas mark 5. Arrange the ribs in a large roasting tin and cook for about 45 minutes until just tender. Transfer the ribs to a non-stick baking dish and pour off any fat.
Put the paste ingredients into a blender and process until smooth. Pour the mixture onto the ribs and turn to make sure they are completely coated. Cover and leave to cool, turning occasionally. Prepare the barbecue.
Cook the ribs over a medium heat on a barbecue, turning occasionally and basting with the remaining marinade, until cooked.
CAJUN BLACKENED FISH WITH PAPAYA SALSA
Ingredients: 1 papaya, small red onion, 1 tsp Bart Chilli Paste, freshly chopped coriander, rind and juice of 1 lime, salt to taste, 4 skinned fish fillets (snapper or bream), 1 tbsp butter, 2-3 tsp Bart Cajun Blend.
Halve the papaya. Scoop out the seeds and remove the skin. Cut the papaya into small pieces and place in a bowl with half the chopped red onion, chilli, coriander, rind and juice of the lime. Add salt to taste.
Brush the fish fillets with melted butter. Rub in 2-3 tsp of Bart Cajun blend. Place the fish in a hot pan and cook for 2 minutes on each side.
Serve with the salsa.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
FREE SHIPPING ON ALL ORDERS OVER £25