How about this as a gift idea – or to use in a recipe to spice up Valentine’s celebrations … www.orrissandson.com
Here’s the latest news from Orriss & Son – hot chilli sauces ..
Transform your home cooking – NEW Orriss & Son’s chilli sauces bring another level of smart flavour to your table!
It looks like we could be set for a long winter so, to stop the blues setting in, why not add a dash (or more) of NEW Orriss & Son’s fermented chilli sauce to liven up your plate and your Valentine’s celebrations?
2020 has seen many of us getting more creative in the kitchen and experimenting with taste experiences from around the world to liven up everyday dishes, elevating them to something truly special. Now there’s a new weapon to add to your cookery arsenal. Produced in small batches to ensure maximum freshness and recipe integrity, NEW Orriss & Son is a deliciously punchy, specialist collection of fermented chilli sauces, that are vegan and gluten free. Orriss & Son Small Batch Sauces bring out the best in any dish, from adding a little tang to midweek meals to impressing family and friends with a dinner party extravaganza. Whatever your preferred usage, these game changing sauces will certainly pack a spicy kick and easily up the gastronomic ante to make mealtimes miles more exciting.
Examples of how Orriss & Sons sauces can work their magic include: as a marinade for fish, meat, vegetables or meat-free substitutes; added during cooking to increase the flavour intensity of a dish; dropped into a dressing to take salads to a whole new dimension; shaken into slow-cooked, braised favourites to cut through the richness of any long cooked dish or simply splashed neat onto a finished recipe to take homemade delights to another level. These incredibly versatile sauces really are the ideal way to customise your cooking and broaden your culinary horizons without having to leave the comfort of your own home!
The Orriss & Son bottles of ‘saucery’ also represents a healthy addition to your plate. A good source of protective antioxidants plus vitamins and minerals, chillies are a great addition to a nutritious, balanced diet. All in all, these three carefully crafted chilli condiments combine authenticity and deliciousness with ultimate convenience and health benefits. Choose from:
‘Even Flow’ – the one that started it all. Orriss & Son’s original recipe hot sauce, based on fiery and fruity habaneros plus red and smoked chillies, tomato and apple juices to deliver that defined ‘hit’. The hottest of the range and seriously addictive …
‘My Wave’ takes inspiration from the heat of the classic and now familiar piri-piri seasoning. Fresh and dried chillies are combined with red peppers, tomatoes and cider vinegar along with the traditional lemon, bay and garlic, to bring a fresh piquancy and balanced salinity to a host of dishes. You always need more piri-piri!
‘Fresh Tendrils’ is based on the subtle heat of fresh green jalapeños, balanced with green peppers, apple juice, earthy nettle and mint to impart a vibrant acidity in a tasty green sauce. We think of it as a gentle heat… transforming into a big tang!
Here’s our quick-fire guide to choosing your perfect palate partner:
· Enjoy the chilli heat and tingle only a habanero based hot sauce can provide? ‘Even Flow’ is for you!
· Love the tangy spice of green jalapeños but wary of going all-out? You’ll love ‘Fresh Tendrils’.
· Somewhere in the middle? The balanced piri-piri heat, sweetness and salinity of ‘My Wave’ is the ideal choice.
Lovingly created by David Underwood – chilli enthusiast, globetrotting chef and former co-owner of Steak & Honour in Cambridge (famed for their honest, next level American style burgers) – this trio of sauces brings to life his passion for well-rounded, balanced flavours to enrich any cooking and eating occasion.
NEW Orriss & Son Small Batch Sauces retail at £7.25 for a generous 200ml glass bottle and are available online from www.delishops.co.uk or directly from the Orriss & Son website www.orrissandson.com. Handcrafted in Cambridgeshire, a donation from the sale of each bottle also goes to www.wateraid.org. a WASH charity which changes millions of lives every year, working in 28 countries to provide clean water, decent toilets and good hygiene.
Orriss & Son recipe – Picanha, Mushroom Chimichurri
(serves 4 / 45 mins)
Ingredients
1kg Picanha (otherwise known as the Rump Cap, a delicious butchers cut)
2 lg Flat or Portobello mushrooms (peel & dice)
500g Chestnut or Button mushrooms (remove the stalks, but leave whole if small, otherwise halve or quarter depending on the size)
Small bunch of Watercress
2 Shallots, finely chopped
1 tsp dried mint
1 tsp dried oregano
50ml Extra Virgin Olive Oil
20ml Red wine vinegar
50ml My Wave
50ml Fresh Tendrils
Method
Preheat the oven to 150C
Place the beef in a dry pan, skin side down & season the meat generously with salt
Start on a slow heat & render the significant layer of fat, reserving any as it comes out
Make the Chimichurri, by mixing all the sauce ingredients together, seasoning with salt if necessary. Reserve
As the fat begins to crisp up, baste the meat with the hot beef dripping
When the fat is evenly roasted, flip it over & continue to colour the meat
When browned all over, place in a roasting dish, with a small amount of the fat & place in the oven for 8-10 minutes
With the pan you have used to brown the meat in, add the prepared mushrooms to the reserved beef fat & cook on a high heat, with a pinch of salt
When the mushrooms are tender remove from the heat
When the beef comes out of the oven rest (on top of the mushrooms) for at least 8-10 minutes before carving
Slice the picanha thinly & plate, interspersed with the mushrooms & cooking juices
Garnish with some watercress & sauce with the chimichurri. Red Wine is also essential at this stage!
