|Dimensions||8 × 12 × 1.2 cm|
This South Indian curry originates from Goa and is delicious cooked with coconut cream.
Traditionally cooked with lamb but also excellent with beef and chicken and accompanied with vegetable or potatoes.
WARNING: This is a pure spice mix, with a spicy medium heat, so if you heap your tablespoon when cooking, the curry will be hot.
This 250g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
This North Indian curry originates from the where the Taj Mahal is located in India.
This spicy lamb curry, featuring coconut milk, is excellent used also with beef, goat or chicken.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
This chilli sauce is hot and has TRIPLE Garlic – Yum.
While Mexico is the largest consumer of this spicy ingredient, the Habanero chilli comes from the Amazonas region and its flavour and aroma have become increasingly popular all over the world.
Once recognised by the Guinness book of World Records as the world’s hottest chilli, it’s 50 times hotter than a Jalapeno coming in at 300,000 Scoville Heat Units (SHU).
Cobra Chilli’s Garlic Habanero chilli sauce is fiery hot and extremely pungent with a distinctive fruity-smoky flavour with loads of Garlic.
Cobra Chilli’s version of an old favourite ? Buffalo Wing Sauce.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
We’ve reinvented this sauce and made it with the freshest ingredients we can find.
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