Bart Blends Cajun Seasoning Tin 65g

Store in a cool dry place

Great for meat, fish or fries.

Perfect with chicken beef & pork.

Cajun Sticky Ribs
Serves 4
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 Bland.

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
Serves 4
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.

Can

Storage:
Store in a cool dry place.
Best Before End See Side

Origin:
Produce of more than one country. Packed in the UK

Bart

Try www.bart-ingredients.co.uk for more ideas.

The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.

United Kingdom

www.bart.co.uk
The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.