Scarlet For Yer Ma’s Ideas for BBQ

Our producer of the month for July,  Scarlet For Yer Ma, has sent on some delicious tips on how to add that extra bit of flavour to your BBQ this summer with their Dublin-made hot sauces!

 

So you have invited a bunch of people over for a BBQ this is how I would put it together. All the below can be substituted vegetarian or vegan:-

Chicken
If you can make this the day  before your BBQ  all the better, marinade chicken in pineapple juice and our Molly’s Mango Hot sauce and leave in fridge until half hour before cooking.

Burgers
Whether I make vegetarian or beef burgers I always use our original hot sauce in the mix to help bind and moisten the burger along with mustard Worcestershire and finely chopped onions, pepper to season the patty.

Sausages
Sausages go in the oven, for vegetarian sausages half the cooking time as they can dry out quickly. (especially good for cocktail sausages) Once sausages are half way cooked remove and cover with sauce.

 

To make the sauce:

  • 3 tbl spoons of Scarlet Chipotle
  • 3 tbl spoons of honey
  • 2 tbl spoons of light soy
  • 2 tbl spoons of sweet chilli sauce
  • Mix together and coat sausages, place back in oven around 170 for 20 mins or until cooked and sticky.

 

Sauces 
Mix our Scarlet Chipotle with ketchup for a smokey burger sauce.

Mix our Scarlet mango sauce with Mayo for a dipping sauce.

Mix our original with Honey for a sweet and sour sauce.

Mix our Chipotle with mayo for dipping or burger buns.

 

Or simply use hot sauce neat!

Harry’s Coco Buzz Caramel Slices

Coco Buzz Caramel Slices from Harry’s Nut Butter 

Easy, soft, gooey, gluten free, vegan *and* gorgeous? Get out of town!
Try these Coco Buzz Caramel Slices from our Producer of the Month Harry’s Nut Butter, and have ’em in a tin for the rest of the week, if you can resist…

Pick up Harry’s range of delicious nut butters in any of our 11 stores and treat yourself to these delicious treats at home!

•Servings: 10 slices

•Ingredients•

For the base:
50g gluten-free rolled oats
50g ground almonds
1 tbsp coconut oil
40g pure maple syrup

For the caramel:
125g dates (softened in warm water, drained)
200g Coco Buzz 
3 tbsp coconut oil
130g good quality dairy free dark chocolate

 

•Method•

  1. Preheat the oven to 180C/ 170C Fan. Line your loaf tin with greaseproof paper.
  2. For the base, place all the ingredients in a food processor and pulse until combined. Press the base firmly into the lined tin. Bake for about 20 minutes until the top is beginning to turn golden. Allow to cool.
  3. For the caramel, place the coco buzz and the coconut oil in a small pot over a low heat. Blitz the dates in a food processor. Once the Coco Buzz is nice and melted stir through the blitzed dates. Pour this mixture over the cooled base. Cover with cling film and place in the fridge to set.
  4. Once the base is set, melt your chocolate for the topping. Place the chocolate in a metal bowl over a small pot of simmering water, making sure the base of the bowl isn’t touching the water. Allow it to melt, no need to stir. Once it’s melted, pour it over the caramel slice and smooth it out. Return it to the fridge and allow it to set.

Cut into slices to serve!

 

Product Information

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Nobós Gluten Free Chocolate Brownie Recipe

Nobó Chocolate Brownie Recipe 
•Servings: 9 squares
•Prep Time: Approximately 20 minutes
•Baking Time: Approximately 20-25 minutes

•Ingredients•
180g Almond Milk
2tsp Apple Cider Vinegar
180g Water
170g Rapeseed Oil
160g Coconut Sugar
1tsp Vanilla Extract

150g Gluten-Free Flour
1tsp Gluten-Free Baking Powder
90g Cocoa Powder
130g Ground Almonds
1 Nobó Smooth & Creamy Chocolate Bar (80g)

Optional: Nobó Piedmont Hazelnut Chocolate Spread

•Method•
1. Preheat your oven to 180°C.
2. Line an 8×8 inch baking tray with parchment paper.
3. In a jug, mix the apple cider vinegar into the almond milk. Stir and let it sit for 5 minutes.
4. Add the water, rapeseed oil, coconut sugar and vanilla extract to the almond milk mixture. Mix until well combined.
5. In a large bowl, sift in the gluten-free flour, baking powder and cocoa powder.
6. Stir in the ground almonds.
7. Chop up the chocolate bar into small chunks. Put half of the chopped chocolate into the dry ingredients, saving the other half to top the brownie batter.
8. Pour the wet ingredients into the dry. Mix until combined.
9. Pour the batter into the lined baking tray and smooth out the top using a small spatula.
10. Sprinkle on the remaining chocolate.
11. Bake at 180°C for 20-25 minutes. Check at 20 minutes to prevent overbaking the brownies. The brownie should feel firm to the touch and bounce back slightly when pressed down.
If using the skewer test, insert the skewer in the middle of the brownie, and it should come out clean with moist crumbs.
13. Remove the tray from the oven and cool in the tray for 15 minutes before transferring to a cooling rack.
14. Once warm to the touch or fully cooled, cut into 9 squares or the desired size.

Optional: To decorate, drizzle on the Piedmont Hazelnut Chocolate Spread for extra richness and decadence and enjoy!

Sarah & Olive’s Bruschetta Recipe

­Make the most delicious Bruschetta with Nobleza del Sur’s Centenarium from Sarah & Olive

A great olive oil like Nobleza del Sur’s award-winning Centenarium is just perfect for bringing out the best in tomatoes. It is made with Picual olives, a variety that has strong notes of tomato and tomato leaf followed by a fabulous pepper hit which makes it perfect for showcasing any tomato dish. Stir some into your favourite tomato pasta sauce just before you serve to see just how well it works.

Or how about a simple salad? Try this – slice or roughly chop a couple of decent tomatoes then generously drizzle them with Centenarium, a little dash of balsamic or sherry vinegar and a generous pinch of flakey salt. Leave to marinate for 20 minutes and you have one of the tastiest salads around. It’s that classic Mediterranean trick of just 1 simple ingredient made sublime by the right seasoning – olive oil and salt.

A simple tomato salad that can be repurposed as bruschetta (for 2-3)

  • 4 decent sized tomatoes
  • A punchy, peppery olive like Nobleza del Sur’s Centenarium
  • Flakey salt
  • A tiny quantity of vinegar – balsamic, sherry or red wine
  • A few sprigs of basil (about 15 decent size leaves) if you have it
  • Rustic style bread – sourdough or a decent baguette are perfect

Chop the tomatoes and finely shred the basil. Mix together in a bowl and generously drizzle with oil, a dash of vinegar and a generous pinch of flakey salad. Mix well then set aside for at least 20 minutes.

For the Bruschetta:

Toast about 3/4 baguette (or the equivalent). Cut into manageable pieces then heap with the tomato salad.

The next thing you can do with tomatoes and olive oil is the Catalan pan amb tomaquet (bread with tomato). When I lived in Barcelona this was something I ate almost every day. Again, this is a non-recipe recipe but it’s just so good that it’s worth sharing. Also, it really highlights just how little you have to do with simple ingredients when you’ve got a great oil.

 

Pan am tomaquet (for 2 or 3)

  • 1 decent quality baguette or similar
  • 4 good quality tomatoes
  • A punchy, peppery olive like Nobleza del Sur’s Centenarium
  • Salt

Toast the bread and slice the tomatoes in half through the middle rather than top to bottom.

Rub the tomato halves on the bread until they literally fall apart and you are only left with the skins. Generously drizzle with oil and a sprinkling of flakey salt.