Bart Blends Piri Piri Seasoning Tin 65g
£3.20
£4.92 per 100gProduct information
Country of Origin
Suitable for vegetarians
Storage
Preparation and Usage
Recipes
Serves 4 (as tapas)
Ingredients: For the prawns: 1 tbsp Bart Piri Piri Blend, juice of 32 a lemon, 2 tbsp olive oil, 12 large raw prawns, heads and shells removed with tails intact.
For the aioli: 150ml mayonnaise, 2 tsp Bart Garlic Paste or 2 small garlic cloves crushed, 1 tsp Dijon mustard.
In a bowl. mix together the Bart Piri Piri Blend, lemon juice and oil. Add the prawns and mix well. Cover and leave in a cool place for 1 hour. Meanwhile, make the aioli. In a bowl, mix together the mayonnaise, garlic and mustard. Set aside. Heat a griddle pan and cook the prawns for 3 minutes on each side, or until pink and cooked through. Serve with the aioli.
Piri Piri Cornbread
Makes 12 pieces
Ingredients: 220g fine cornmeal or polenta, 90g plain flour, 2 tsp bicarbonate of soda, 1 tsp soft light brown sugar, 3 tsp Bart Piri Piri Blend, 1 tsp salt, 1 bunch spring onions, trimmed and thinly sliced, 1 egg. 30g butter, melted, 200ml buttermilk, 300ml milk.
Preheat the oven to 220°C, grease and line a 24x20 cm baking tin. In a large bowl mix together the cornmeal, flour,
bicarbonate of soda, sugar, Bart Piri Piri Blend and salt then stir in the spring onions. In another bowl, whisk the egg until frothy then whisk in the butter, milk and buttermilk. Pour the mixture into the prepared tin. Bake in the oven for 20-30 minutes or until the top is firm to the touch. Leave to cool in the tin for a few minutes before turning out. Serve warm, cut into squares.
Package Type
Recycling Information
Other Information
Store in a cool dry place.
Best Before End See Side
Origin:
Produce of more than one country. Packed in the UK
Brand
Manufacturer
Bristol,
England,
BS3 4AD.
Country of Packing
Return To Address
The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.
Typical Values | (per 100g as sold): |
---|---|
Energy | 1330kJ/318kcal |
Fat | 4.0g |
of which Saturates | 0.9g |
Carbohydrates | 45.5g |
of which Sugars | 23.9g |
Protein | 12.4g |
Salt | 0.13g |
Ingredients
Dietary Information
Categories
- Dietary & Lifestyle
- Brands
Ratings and reviews
Customer reviews (14)
of 3
perfect balance
This is the perfect balance of favour and not being too hot. I use it with a little bit of oil rubbed into chicken breast in my air fryer and it tastes fantastic in a wrap. I dont like hot spices but this is perfect with a little going a long way about 1/2 a tea spoon per piece of chicken. The tin has lasted me for ages so good value for money
Good taste
Not as hot as expected but still lots of flavour
Adds a bit of zing
Received as a freebie, so I thought Id oblige by posting my opinion... Its not as punchy or gutsy as you may expect if youre used to using overly salty seasonings from a well known purveyor of flame grilled Portuguese poultry products, however I really like this. Its adds enough flavour to give your food a nice zing, without overpowering it. Im also a fan of Barts excellent ras el hanout and berbere seasonings.
Love these spices
We always use he Chicken seasoning and is so tasty. Tried a different flavour for a change and its fab. All our favourite spices in one little ready to use mix. Also great mixed with mayo for a tangy dip.
Not to strong...
Really lovely taste that wasn't too hot. I did a roast cauliflower and sprinkled a bit much on but it was perfect and tasted lovely.. I love the posh tin too..
highly recommended
It came in a very stylish small tin, a bit like the tins of mustard powder of old. On the lid it said mix with lemon juice and oil and rub over chicken before cooking. Those instructions were a bit too minimalist for me. I wanted to know how much lemon, oil, pipi piri rub and chicken I should use. The internet provided the answer. For 8 skinned chicken drumsticks I needed to make a marinade with 150 ml of olive oil, 2 tablespoons of lemon juice and 4 teaspoons of piri piri rub. I made deep slashes in the drumsticks with a sharp knife, poured over the marinade, and let them rest in the fridge, covered, for a couple of hours. The drumsticks were cooked under a grill for about 25 minutes, during which time they were turned over and basted with the marinade several times. As the meat started to cook an irresistible aroma filled the entire house. The meat tasted even better than it smelled. The marinade had permeated right through to the bone, and the meat was tender, succulent and absolutely delicious. I award the piri piri rub 5 stars. I intend to add this dish to my repertoire of favourite recipes, and when I run out of the piri piri rub I shall definitely buy some more.
of 3