Spur Grill Basting 500ml

Spur Grill Basting 500ml


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Regular price £4.85
Spur Grill Basting 500ml. For perfect results every time you fire up the grill, generously baste your meats with Spur’s Original & Spicy Grill Basting sauce while braaing. Not only will your meats have that unmistakable Spur taste, it will also remain deliciously moist throughout the cooking process, thereby enhancing...
Spur Grill Basting 500ml. For perfect results every time you fire up the grill, generously baste your meats with Spur’s Original & Spicy Grill Basting sauce while braaing. Not only will your meats have that unmistakable Spur taste, it will also remain deliciously moist throughout the cooking process, thereby enhancing its natural flavour. Available in a 750ml bottle, Spur’s Original & Spicy Grill Basting sauce is a true braai-time essential. Sherriann's sizzling Steak and Salad Ingredients 4 Sirloin Steaks Spur Grill Basting Sauce 500ml Butter lettuce Rocket Cherry Tomatoes Spur Seasoning Salt 4 Medium Potatoes Oil for frying Instructions Preheat your oven at 180 degrees. Wash the potatoes and cut them into wedges. Lay them into an oven proof dish, sprinkle them with Spur Seasoning Salt and coat them in a little oil. Put them into the oven until soft and crispy Heat up a grill pan with a little oil in it. Fry your steaks until they are to your required preference while basting them with Spur Basting Sauce. Make sure to baste the steaks while they are cooking Wash your lettuce and rocket leaves and pat dry on some kitchen towel. Prepare your tomatoes and add to your salad leaves. Dress with a little Spur Salad Dressing. Place your cooked Spur Basted Steak, herbed salad and crispy potatoe wedges onto your plate and enjoy with a glass of wine or a ice cold beer. Alternatively: Janet's Aubergine stack Ingredients 2 X Large Aubergines, sliced lengthways into 4 slices per Aubergine 2 Ripe Tomatoes, sliced thinly 2 Large Black Mushrooms 2 cups grated Cheddar Cheese Fresh basil Fresh rocket SPUR Grill Basting Sauce SPUR Seasoning Salt Instructions Lay the aubergine slices and whole mushrooms on a baking/grill tray and baste them with the SPUR Grill Basting Sauce. Grill on both sides (put tray in the middle on the oven, not too close to the grill element), basting generously with the sauce until tender and cooked through. Remove the aubergine and mushrooms from the oven and season with SPUR seasoning salt. Slice the grilled mushrooms thickly and place on a baking sheet, build each stack as follows: Aubergine slice, tomato slices, mushrooms, grated cheese, aubergine slice, tomato slices, mushrooms, grated cheese. Pop under the grill for a few minutes until cheese bubbles and just turns brown, then remove. Place each stack onto a plate and scatter torn basil leaves and rocket over the stack. Serve hot with crusty bread, couscous or salad. Enjoy!! Variations This is a very flexible recipe and you may experiment with variations to the stack i.e. you may add onion rings, sliced marrow, avo, feta etc. whatever your tastebuds demand (or what's in the fridge) ;-) Cooking Tip Keep an eye on the mushrooms and aubergines under the grill. The mushrooms tend to cook quicker, and they both burn easily if too close to the grill. Be generous with the SPUR grill basting sauce. Slice the aubergine so that it lies flat on your tray.