I have been a long time fan of one of the Encona sauces, West Indian Hot Pepper sauce I regularly used it in and on Jamaican cooking. Still do in fact.
Chicken Rice and peas and Ackee and salt fish, Curried Goat were recipes that were years ago closely guarded secrets by the mothers of Jamaican and West Indian friends.
It was also a time when the hottest thing an English girl like me had was good old Colman's Mustard. This was then a challenge to see if I could add it to a meal and not weep because of the heat.
My taste buds are now well used to and welcome the heat, times move on and chilli sauce is on most supermarket shelves in varying heats and added flavours.
This is still a favourite and I now can choose from a whole range of chilli sauces from sweet chilli, papaya to original.
Also added are fabulous ketchup's which add real punch to a midweek burger or chop.
I recommend the American chilli Ketchup, it again adds spice and flavour if you like a little heat.
I have popped a recipe on below that you may like to try too.
Spice up your summer with Encona Sauces and take your taste buds on a journey they will never forget. Encona Sauces is the chilli and hot pepper sauces range that adds a dash of inspiration to any dining occasion.
Encona Sauces Taste Explorers have travelled the world in search of new and exciting flavours for you to enjoy with your family and friends. The search has taken Encona Sauces far beyond its Caribbean origins, to exotic destinations across the Far East, Asia and the Americas.
Other flavours include two delicious sauces inspired by the Far East, the UK’s only Thai Chilli and Ginger Sauce made with fresh Asian ginger and Thai Chilli and Garlic Sauce, made to a traditional Sriracha recipe from Thailand. They are joined by Jamaican Jerk BBQ Sauce and a real family favourite, American Chilli Ketchup.
Our best selling range is available in a variety of different pack formats and heat levels to suit both chilli novices and chilli hot-heads alike.
Encona Sauces are wonderfully versatile, the perfect condiment for meat, chicken, fish, sea-foods and vegetables. Also try drizzled into stir-fries, rice dishes, dips and salad dressings. Great too as a marinade brushed onto food during grilling or barbecuing, stirred into soups and stews or use simply as delicious, everyday table sauces for all your favourite foods.
2 tins of white crab meat, drainedPrepare to send your taste buds around the world. Enjoy!
1 tin of brown crab meat, drained
1 tbsp corn flour
100g fine breadcrumbs
1 egg white, lightly whisked
5 tbsp Encona Thai Sweet Chilli Sauce (add a little more if you like it hotter)
Juice of 1 lime
2 spring onions, finely chopped
1 tbsp coriander, finely chopped
Salt and milled black pepper
Instructions
1) In a large bowl lightly break up the crab with a fork. Stir in the corn flour and breadcrumbs. Season with salt and milled black pepper.
2) Add the coriander, spring onions, lime juice, egg white and Encona Thai Sweet Chilli Sauce and combine all the ingredients together, trying not to break the crab up to much.
3) Divide the mixture into eight equal parts and shape into little patties.
4) Dust a tray or plate with a little corn flour and place the crab cakes on.
5) Chill in the fridge for 15 minutes.
6) Gently heat the groundnut oil over a low to medium heat and cook the crab cakes for 4-5 minutes until golden.
7) Drain on kitchen roll and serve whilst hot with Encona Thai sweet Chilli Sauce, lime wedges and fresh coriander.
Note: You will need a heavy based frying pan with approximately 1cm of groundnut oil for cooking the fish cakes.
The Encona Sauces range is available in 142ml, 220ml and 285ml squeezy packs, prices start at 99p (142ml), £1.39 (220ml) and £1.89 (285ml squeezy).
Available at Tesco, Asda, Sainsburys, Morrisons, Somerfield, Waitrose, Co-Op, Netto, Iceland and at all good convenience stores nationwide.
No comments:
Post a Comment