Every cuisine has an all-important signature spice blend. Often, these spice blends are the defining factor of a cuisine; a small amount of one of these added at the right moment can contribute characteristic flavor to the dish!
We have just added a very delicious new range of seasonings from Fiddes Payne to our shelves recently that we just HAD to tell you about. Available in four classic combinations; American Steakhouse, Cajun, Tex Mex and Jamaican Jerk, they capture the unique flavours of the American Steakhouse, the Caribbean, and the Deep South in striking embossed tins that also make a great gift for lovers of grills and BBQ.
The American Steakhouse blend is a true all-purpose seasoning created to add that fabulous American South West flavour to beef, lamb, pork, chicken and fish. Just sprinkle this delicious blend of ground peppers, garlic and spices onto steaks or burger or shake over baked potato wedges or roasted onions.
The Authentic Cajun adds rich, spicy Creole flavours to meals with its special combination of chillies, garlic, salt, paprika powder and cayenne, and hint of brown sugar. Add a potent ‘Deep South punch’ to steak, chicken or fish!
The Tex-Mex blend is a vibrant, exciting amalgamation of two feisty cooking cultures that combines the flavour of the Deep South with the heat of Mexico for an authentic Tex-Mex flavour that provides an excellent ‘south of the border’ flavour, to steak, pork, lamb, chicken, burgers and fish and ribs!
Last but not least the Jerk seasoning evoking the true soul of the Caribbean with its rich blend of all-spice and fiery scotch bonnet peppers that provide the fire and zest to Jamaican cooking. Dry-rub or marinade pork, chicken, shrimp or fish, with it for potent and beguiling aroma, fire and zest to your menu.
Try this Jamaican Jerk Chicken recipe from our test kitchen
- 1/4 cup Olive oil
- 1/4 cup Soy sauce
- 3/4 cup White Vinegar
- 1/2 cup Orange juice
- 1 Lime juice
- 3 Green onions — finely chopped
- 1 cup Onion — finely chopped
- 4 to 6 chicken breasts
Trim chicken of fat. In a large bowl, combine the Jerk seasoning with the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
