Taste Sensation

[pandora34]

A UK combany called Fruishion Ltd based in Dorset offers the following mail-order range of spicy mixes for your BBQ

JAMAICAN JERK
HOT 'N' SPICY
CAJUN SEASONING
HONEY & MUSTARD
ITALIAN SEASONING
LEMON PEPPER (sensational for white fish such as lieu noir/colin !!!!)
PIRI PIRI
MEXICAN CHILLI
CHINESE
CORONATION (£8,80 for 950g)
TANDOORI
TIKKA
GARDEN MINT

Available in bags of 70g (99p), 450g (£3,50), and 950g (£ 6,80) plus p&p ($1.21, 3.70, 6.50 respectively)

Application is very easy - coat your meat and leave in fridge for min 3 hours or overnight. Place either on or under grill. For your stew, place meat in plastic bag, add seasoning of your choice, a bit of oil and some garlic, close and knead gently. Leave overnight and proceed as per usual. No salt or pepper needed.
I have tried all of them and am nearly ready to stock up !!

Order here [e-mail] or via
FleaBay, home & Garden, food & drink section

[pandora34]

Here are some ideas for the use of

TASTE SENSATION SEASONING/MARINADE/FLAVOURING
Chinese is one of the best selling flavourings. It has a sweet and slightly spicy taste with a distinctive aniseed flavour and is just great with with chicken and pork (especially ribs - see photo) or blended with mayonnaise for tasty sandwich fillings or cream cheese/plain yoghurt to make the most wonderful dip. Simply add marinade to chosen plain meat, poultry, fish, vegetables, rice, pasta, couscous, mayonnaise, yoghurt, créme fraîche, cream cheese, grated cheddar, mascarpone, vinaigrette, gravy.
Leave for 15 min minimum before serving or cooking, for maximum flavour results leave longer. These flavours also work brilliantly on cooked meats, poultry, fish, bring sandwiches, wraps, baguettes to life.
Discover the endless and most inspiring ways to add flavour instantly, and create your own unique recipes to keep your family/customers coming back for more! Sticky Chinese Barbecue Marinade is irresistible and easy to make for basting chicken, pork ribs and sausages.

RECIPE FOR STICKY CHINESE BARBECUE MARINADE
500 g of Meat, 2 tbl Soy Sauce, 2 tbl Runny Honey, 30 g Chinese Flavouring
Combine soy sauce, honey and flavouring in a shallow bowl and stir well for the flavours to mix. Place the meat in the marinade turning so that all sides are coated and leave for at least 30 min.
Cook in a preheated oven 200°c/400f/gas 6 for 25-30 minutes basting regularly, garnish with sesame seeds and finely chopped spring onion if you wish.

FLAVOURED MAYONNAISE
To instantly create a tasty flavoured mayonnaise, dip, topping, dressing or dip, simply follow this recipe.
Work on the 10% rule e.g. to make 1 kg of product weigh out 900 grams of mayonnaise then add 100g of chosen flavouring, stir in and leave to stand for 10-15 min, give a final stir taste and serve. Also use this method if using plain yoghurt, soured cream, cream cheese, crème fraîche or plain vinaigrette.

BASIC 1KG RECIPE FOR CREAMY DICED CHICKEN
650 g Diced Cooked Chicken, 70 g Taste Sensation Flavouring, 280 g Mayonnaise


BASIC 1KG RECIPE FOR CREAMY SLICES/STRIPS OF COOKED CHICKEN
600 g Sliced cooked chicken, 70 g Taste Sensation Flavouring, 330 grams Mayonnaise

MIXING INSTRUCTIONS
Weigh out chosen protein into a bowl, add flavouring slowly coating all sides evenly. Add mayonnaise and gently mix, you can add more or less mayonnaise to suit your taste. Place mix in fridge for at least 10-15 min to allow the flavours to infuse before serving.

BASIC 1KG RECIPE FOR DRY MARINATED CHICKEN
900 g Cooked Chicken, 100 g Taste Sensation Flavouring
SAME MIXING TECHNIQUES AS ABOVE, JUST OMIT MAYONNAISE

[pandora34]

A few days ago I ordered some more spices which arrived today, including 70g sample gifts of
Hickory Smoke & Maple
Fiery Morrocan
Madras Curry
Lemon & Coriander
These came free of charge and my flabber is suitably gasted.
As I said, I can highly recommend this spice merchant.

BTW, their Tel n° is 0044 (0 if in UK) 1425 27 79 96

[Ali]

Sounds wicked pee - will check them out

So much easier to buy from here and have delivered (don't get out much), thank you for this x

[pandora34]

Well, their spices are delivered via DHL, so arrive very quickly indeed.
And they do turn the most insipid piece if meat into something special, believe me.
We eat a lot of chicken without skin which does pall after a while.
Now, I rub a teaspoon of oil (olive, but any will do) into skinless chicken breast or drumsticks until evenly coated. shake the seasoning of choise onto a plate and turn the meat until thoroughly covered. This can be done in advance and kept in the fridge.
Any meat can be used, with or without skin, BBQ or oven, pan-fried or grilled.
I also use most of the spice mixtures on fish as well - great !!!!
All of the spices listed are available as 70g bags, just the right size for trying.

I have used them in casseroles as well. Prepare as per usual, add onions, garlic, toms or whatever, 2tbsp of the mixture of your choice and simmer until done.

For a quick Mexican Beanpot fry some ground beef (I use free-flow frozen) until browned, add chopped onions, plenty of garlic, large tin each of all the beans you can lay hands on including chick peas and kidney beans, add some yellow corn for colour, chopped bell peppers (optional), 2 or more tbsp of that Mexican stuff, heat gently until cooked and Bob's your fiery uncle. Serve with rice, tortillas, baguettes, whatever is handy !! Wicked, absolutely wicked.
PS Put some loopaper in the freezer !!!