At home we always try the Masala Blends as they are produced to make sure they work and taste as they should. So the other week I visisted the factory to get my hands on some of the freshly produced stuff to try.
Last Wednesday day my cousin, a student at the local university, came round for dinner. Mum cooked chicken curry, as she would we he comes for dinner, but told no one, including me, that she had used the new lot of Spice Fusions Masala Blend. The pot was polished off and there were faces of utter disbelief all round when Mum revealed it was Spice Fusions! It really was that good! Taste test: DONE.
Funnily enough, I did comment that she had managed to cook the chicken quite quickly. I just thought she'd employed lightening speed in preparing the spices and the fresh ingredients, turns out all she had to do was dice the chicken, finely chop an onion and a couple of fresh tomatoes and throw in 2 Pot Shots of the Masala Blend for meat. Not bad after a tough day at work.
It really is that simple and delicious!
Thursday, 21 April 2011
Friday, 8 April 2011
BBQ Seafood Skewers
With the sun shining there's nothing better to do on an evening then getting in the garden, having a barbeque and relaxing with a beer, or a glass of wine. And whats more, with Spice Fusions Masala Blends you can create simple marinades in minutes to add a fresh and spicy twist to your evening!
At home we love cooking marinated fish on the barbeque, hence why I'm starting with the receipe for seafood skewers, but, by following the reciepe below and using the Masala Blends for meat and vegetables instead, you can also create marinades to spice up your meat and vegetables (Inch sliced marinated aubergines are another favourite and a speciality of my mum's!)
Spicy seafood skewers with vegetables marinated with a fusion of the Masala Blend for Seafood, yogurt, tomato puree and coriander. Can be oven cooked, grilled or barbequed.
Ingredients
A splash of cooking oil
2 x 20g Pot Shots Masala Blend for Seafood
2 Tablespoons yogurt
1 Teaspoon tomato puree
1 Tablespoon finely chopped coriander
500g White fish. Cut the fish into 2 inch cubes. You can also use a mix of Seafood including prawns and salmon or whatever you prefer.
A selection of chunky cut vegetables of your choice for example courgettes, peppers, cherry tomatoes, onions, aubergine.
8 Skewers (soak them in water for 1/2 hour before using as this will help to stop them burning)
Method
1. In a large bowl mix together the oil, Masala Blend, yogurt, tomato puree and coriander.
2. Add the fish and coat thorougly in the marinade. You can cover and leave this to marinade in fridge for upto 4 hours of overnight.
3. Take your skewers and thread on the fish alternatively with the vegetables.
4. If you are oven cooking these then preheat your oven to 180 degrees C/gas mark 4 and cook for about 15 minutes. Please ensure that all food is piping hot throughout before serving.
Serving Tip: These skewers are great served with a yogurt and mint dip or just plain old tomato ketchup!
At home we love cooking marinated fish on the barbeque, hence why I'm starting with the receipe for seafood skewers, but, by following the reciepe below and using the Masala Blends for meat and vegetables instead, you can also create marinades to spice up your meat and vegetables (Inch sliced marinated aubergines are another favourite and a speciality of my mum's!)
Spicy seafood skewers with vegetables marinated with a fusion of the Masala Blend for Seafood, yogurt, tomato puree and coriander. Can be oven cooked, grilled or barbequed.
Ingredients
A splash of cooking oil
2 x 20g Pot Shots Masala Blend for Seafood
2 Tablespoons yogurt
1 Teaspoon tomato puree
1 Tablespoon finely chopped coriander
500g White fish. Cut the fish into 2 inch cubes. You can also use a mix of Seafood including prawns and salmon or whatever you prefer.
A selection of chunky cut vegetables of your choice for example courgettes, peppers, cherry tomatoes, onions, aubergine.
8 Skewers (soak them in water for 1/2 hour before using as this will help to stop them burning)
Method
1. In a large bowl mix together the oil, Masala Blend, yogurt, tomato puree and coriander.
2. Add the fish and coat thorougly in the marinade. You can cover and leave this to marinade in fridge for upto 4 hours of overnight.
3. Take your skewers and thread on the fish alternatively with the vegetables.
4. If you are oven cooking these then preheat your oven to 180 degrees C/gas mark 4 and cook for about 15 minutes. Please ensure that all food is piping hot throughout before serving.
Serving Tip: These skewers are great served with a yogurt and mint dip or just plain old tomato ketchup!
Triple Pack's first offical outing...
Well here's a preview of what you're looking for on the shelves. These packs were hot off the press on Monday this week, so much so I had to glue them together myself, ready for our first trade show which was today! We already know the product works. When taste tested against a 'leading brand' only 1 in 10 people preferred the 'leading brand'. We have also trialed this product previously at food shows and the like and we know it's loved by all ages so you can make a curry for the family without worrying about whether it'll be too hot or strong in flavours for your little ones. The innovative 'Pot Shot' application is so easy to use, you could actually get your kids in the kitchen cooking with you AND creating their own dishes!
But... to get it to you we have to get it past the buyers and today was its our little Triple Pack's first outing in the big wide world! I am please to report from the reactions that the brand, the packaging and the concept were all well received. At this end we are all very excited, as we know it tastes brilliant too, and we are one step closer to YOU creating authentic Indian dishes in your home kitchen without any of the hassle usually associated with cooking a curry at home!
I'll of course be keeping you updated, but with the bright sunshine (My car was reading a temperature of 24.5 degrees C today :D) I think it's time to give you the first barbeque recipe idea....
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