Spur Seasoning Salt 200ml

Spur Seasoning Salt 200ml


Seasoning & Spices

489 In Stock

Regular price £2.99
Spur Seasoning Salt 200ml Low in fat, but big on taste, Spur’s Seasoning Salt is perfect for spicing up chips, potatoes and salads. Alternatively, sprinkle it over your favourite bakes or use in relishes for a delectably savoury flavour. Available in a 200ml shaker with a handy flip-top cap, Spur...

Spur Seasoning Salt 200ml Low in fat, but big on taste, Spur’s Seasoning Salt is perfect for spicing up chips, potatoes and salads. Alternatively, sprinkle it over your favourite bakes or use in relishes for a delectably savoury flavour. Available in a 200ml shaker with a handy flip-top cap, Spur Seasoning Salt 200ml is suitable for vegans and contains no added MSG. Store in a cool, dry place and remember to turn the flip-top cap to closed after use! Crispy Bacon & Onion Puffs Ingredients 80 g butter or margarine 125 ml (½ cup) cake flour 80 ml (cup) Spur Durky Sauce 250 ml (1 cup) milk 125 g rindless, streaky bacon, finely chopped 1 spring onion, coarsely chopped Freshly ground black pepper and Spur Seasoning Salt 200ml to taste Cooking oil for shallow-frying Crumbs 125 ml (½ cup) cake flour 1 extra-large egg, beaten 125 ml (½ cup) dry breadcrumbs Instructions Melt butter in a medium heavy-based saucepan, add flour and stir well. Add Spur Durky Sauce and cook for a few minutes. Add milk and simmer for a few minutes until thick and smooth. Remove from heat and set aside to cool. Fry bacon until starting to crisp, add spring onions and sauté for ± 1 minute until soft. Drain on paper towel. Add bacon, spring onions, Spur Seasoning Salt and black pepper to white sauce and mix lightly. Leave to cool. Shape into round balls (puffs), coat in flour and leave in refrigerator for ± 1 hour to set. Coat in flour again, followed by beaten egg and breadcrumbs. Heat oil in a large, heavy-based frying pan and fry until golden brown and crisp. Drain on paper towel and serve immediately with our delicious Spicy Dip. Alternatively: Lentil Balls Ingredients 375 ml (1½ cups) brown lentils (330 g) 1 litre (4 cups) vegetable stock 1 red onion, finely chopped 3 slices white bread 80 ml (¼ cup) Spur Hickory Basting 1 extra-large egg, lightly beaten 125 ml (½ cup) cake flour 8 ml (1½ tsp) Spur Seasoning Salt 200ml Freshly ground black pepper to taste 45 ml (3 Tbsp) fresh, chopped mixed herbs or 15 ml (1 Tbsp) dried mixed herbs Crumbing: 2 extra-large eggs, beaten 250 ml (1 cup) dried breadcrumbs Instructions Place the lentils in a large, heavy-based saucepan. Cover with stock and bring to the boil over medium heat. Simmer uncovered for about 30 minutes or until soft. Drain and mash lentils lightly. Set aside to cool. Soak the bread slices in Spur Hickory Basting until soft. Combine the softened bread, lentils, Spur Seasoning Salt and the remaining ingredients. Mix well. Crumbing: Roll mixture into heaped teaspoon-size balls. Dip into beaten eggs, then roll in breadcrumbs. Heat oil in a small, heavy-based saucepan. Deep-fry balls in hot oil until golden brown and done. Remove from oil with a slotted spoon and drain on paper towel. Variations Serve with a salad and drizzle with Spur's Sweet Chilli Dressing. Cooking Tip Skewer balls onto wooden skewers.