I recently received several jars of delicious Marinades to try out from the people at Encona Taste Explorers, and just in time for Grill Season!
Barbecues are the best part of summer but how often do you taste Jamaica, Korea or Morocco on the grill?
With Encona’s new marinade range, you can spice up your barbeque and bring flavour to the fire. You have a choice immersing your food in Jamaican Jerk, Korean BBQ or Moroccan Harissa.
Each marinade has been inspired by its origin, combining authentic ingredients to create three mouth-watering marinades that will make you feel like you are sunning in the Caribbean, riding a camel in North Africa or wandering through Gwangjang market.
A spicy and fragrant Moroccan paste made with a blend of chilli puree, herbs and spices; the harissa marinade adds the perfect kick to a lamb skewer.
For those who feel taste travelling to Morocco isn’t far enough, you can take your taste buds all the way to Korea. The BBQ marinade is made with a blend of gochujang spices, which can be enjoyed on beef, chicken, pork or grilled vegetables.
Alternatively, you could virtually hop across the pond to the sandy beaches of Jamaica, and enjoy a beach BBQ with a mild jerk marinade blended with scallions, hot pepper and pimento spices.
Each marinade is suitable for vegetarians and two are gluten free.
I received the Moriccan Harissa Marinade and the Jamaican Jerk Marinade.
Encona Jamaican Jerk Marinade is an authentic mild jerk seasoning, blended with tomatoes and spices for a distinctive jerk flavour without the heat! Perfect for the whole family to enjoy. It is available in a 180G jar and is gluten free, lactose free and suitable for vegetarians and vegans.
Encona Moroccan Harissa Marinade is a spicy and fragrant Moroccan inspired paste made with a blend of chilli puree, herbs and spices, to create a perfect aromatic North African style marinade. This is available in 180g jars and is also gluten free, lactose free and suitable for vegetarians and vegans.
The Jerk marinade makes for some really tasty chicken wings. Simply prepare your wings by clipping off the tips and jointing them and then placing in a bowl with the mariande for several hours before grilling or roasting. Finger licking good! It is not as hot as I was afraid it would be.
The Harissa marinade is quite spicy, but great on lamb steaks and skewers, and I absolutely loved it tossed with some sliced potatoes which I then panfried until golden brown and delicious!