During lockdown Paul and I have set ourselves the challenge to reproduce a take-away meal each Saturday night.
We’ve had a passable Indian, a great Chinese and a suspect Mexican. (Couldn’t get re-fried beans so used mushy peas.)
This Saturday just gone, with the weather set fair, we decided we wanted something that we could cook on the barbecue and, after a few minor disagreements, settled on shish-ish kebabs.
In an earlier blog post I mentioned using a hot ginger sauce to spice up a vegan glow bowl. This truly amazing product is one of a range of sauces, chutneys and jams made by a local, family-run company, Hannah’s Country Kitchen.
I have had the sauce drizzled over stir fries, salads and avocado on toast but have been thinking about other ways it could be used so, last Saturday, I added it to a marinade for the kebabs.
If you are lucky enough to get your hands on a bottle of this wonderful stuff you should definitely give these a try.
And I didn’t stop there!
And the best news of all another order from HCKChutney arrived today giving us plenty of time to plan next Saturday night’s Fake-Away!
