Bart's Cajun Seasoning Blend - 100g Tin

Great for meat, fish or fries.

Perfect with chicken beef & pork.

Cajun Sticky RibsServes 4Ingredients: 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 justtender. 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 makesure 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 SalsaServes 4Ingredients: 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 withhalf 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 SideOrigin:Produce of more than one country. Packed in the UK