Our Blog Has Moved

29 April 2015

Try a taste of Peru

Photo: © childsdesign
Cooking sauces are not usually in the AFT Kitchen unless of course we are testing out our members’ products. We prefer to make meals from scratch but fully appreciate that some people may not have the time or inclination to do so. Sometimes certain ingredients can be difficult to get hold of, so a ready made product can be very useful and when it is as straightforward as this one, a not full of nasties kind of sauce, you know you’ve made a good choice.

Capsicana has created a range of Latin American inspired Cook Sauces (we introduced them a short while ago) which are set to inject a dash of sunshine into British kitchens. If you like some zip and zing in your food we reckon these sauces will have you dancing a salsa in no time.

At present there are four Cook Sauces in the range and the first to be tested was the Chilli & Lemon Peruvian Cook Sauce which uses genuine Peruvian grown Aji Amarillo chillies for authenticity.
The Amarillo chilli is native to South America and centres heavily in Peruvian cuisine, finding its way into everything from soups to sauces.
A bright yellow-orange, thick fleshed chilli it has a medium to hot heat level and has a unique rich and fruity flavour.

Capsicana’s recipe is based on the famous Peruvian Aji Verde Sauce and as the name suggests, the sauce is a fresh green colour with a speckling of herbs.
The chilli heat is not too hot so would appeal to those not used to foods with a heavy kick – the spiciness is more of a tingle.
The addition of lemon lifts the sauce with a tang of freshness making it light and coriander gives a green fragrance. All flavours are perfectly balanced and allow the Amarillo chillies to weave their special fruity tones through the dish.
The sauce also contains a little cream too which mixes throughout the ingredients, coating them well.

The easy-to-use sauce comes in a pouch and it is possible to create a dish using it within 20 minutes – the quick recipe (using chicken) on the back of the pack gets you on track to producing a faultless meal.
Although don’t think this is the one to stick to – there are so many different ingredients it will work with and different ways of using it. As is our usual style, we deviated a little from the instructions.

We cooked ours with the suggested onions and capsicum pepper and served with sautéed salad potatoes with peanuts and a little pink pickled onion relish on the side.

This is how we cooked it:


Tip the Chilli & Lemon Peruvian Cook Sauce into a bowl, add the turkey strip, stir to mix. Cover with cling film and place in the refrigerator for an hour to marinate.

Heat the oil in frying pan over a medium-high heat and add the pepper and onion and cook for a minute, stirring occasionally.

Add the turkey strips and all of the cook sauce and cook gently, stirring occasionally for about 6 – 8 minutes until cooked all the way through.

Serve immediately.

We are pleased to award Capsicana our 'Artisan Food Trail Approved' status for their Chilli & Lemon Peruvian Cook Sauce.

To find out more about Capsicana visit their page on The Artisan Food Trail here. You'll find links to their website where you can buy the sauces online.

No comments:

Post a Comment