SORAI SAUCES // NEW PRODUCT

Thank you to Words You Can Use Ltd for the following content

A TASTE OF BORNEO FOR ALL THE FAMILY
LAUNCHES AT ST FAGANS FOOD FESTIVAL

The boom in home cooking caused by the COVID-19 lockdown inspired an entrepreneur to launch a range of sauces which she hopes will get the whole family cooking together.

Abergavenny-based Sorai is launching its new range of cooking sauces, Aroma, at the first virtual St Fagans Food Festival on September 12 (Saturday).

Founder Maria Stella (pictured above) drew on her life growing up in Borneo to create the sauces. She said: “One of the big things about living as we did in Borneo is cooking and eating together. It’s such an event, a time when families get together and can share cooking skills and stories and laugh together. I noticed during lockdown that families were coming back together to cook here too, so I wanted to give them sauces which will keep that trend going after the pandemic ends.”

“Cooking from scratch is also healthier for us as we know exactly what’s going into a dish. I had been thinking about making cooking sauces for a while and decided this was the time to do it. These sauces are designed to be an integral part of a dish from the start, rather than being something
added to it at the end.”

“The new sauces aren’t as intensely spiced as our other sauces because we want people to add items such as chilli, salt, or pepper to make their dishes to their family’s taste.”

The plant-based cooking pastes can be used in a marinades, stews, casseroles, soups, and stir frying. They join nine other sauces sold under the Sorai banner.

The new cooking sauces are:
– Rendangerous – Addictively enticing with warming aromatic spices.
– Tribal – Wholesome herbs, no-nonsense humble warm tribal flavours.
– LaksaRomin – Rich, aromatic, and infused with 25 ingredients to ignite your taste buds.

Maria said: “I had worked in the public and voluntary sector in England for decades, but when I moved to Wales, I was looking for something different to do so I could continue to spend quality time with my children. So, I created my business with products derived from many years of recipe development having served them to family and friends and at community and corporate events.”

You can attend the first virtual St Fagans Food Festival on the event’s Facebook page: https://www.facebook.com/events/278328393509516 

To make an order, just go to https://www.sorai.co.uk/products and take advantage of the promotional code 10OFF for a 10% discount on any sauces.

Find out more information about the festival here: https://museum.wales/whatson/food-festival-2020/

For more information about Sorai sauces, go to: 
https://www.sorai.co.uk/products

GIN & TONIC LOAF // RECIPE

Thank you to Baking with Ames (@bakingwithames) for the following content

Dairy free gin and tonic loaf 

What you’ll need: 
For the loaf For the syrup
200g dairy free butter 125g caster sugar 
200g caster sugar 125ml tonic water
4 eggs, beaten 2 tbsp gin
200g self-raising flour Icing sugar
½ tsp baking powder
The zest of 1 lime
100ml (3 fl oz) gin

How to make: 
– Preheat oven to 180°C (160°C fan) mark 4. Line base and sides of a 900g  (2lb) loaf tin with baking parchment, or insert a premade loaf tin case. In a large bowl beat butter and sugar until pale in colour and fluffy. 
– In a separate bowl / mug beat the eggs together, and gradually add to the butter and sugar mix. 
– Now, fold in the flour, baking powder and lime zest. Make sure everything is fully mixed in and add the gin. Spoon into your loaf tin and bake for around 45 minutes – you may need longer so always check with a skewer to check it’s cooked through. Your skewer should come out clean when its cooked. 
– While your loaf is cooking start making the sugar syrup. Heat the caster sugar and tonic water in a small pan, until the sugar dissolves. Once dissolved, boil the syrup for 2 minutes. 
– Spoon 3tbsp of the syrup into a small bowl and mix in 2tbsp of the gin – this will be used to soak your cake. Remove the pan of remaining syrup off the heat and let it cool. 
– When your cake is cooked, poke holes into the top with a skewer and drizzle the syrup/gin mixture. Once you’ve done this, take the cake out of the loaf tin and allow to cool on a wire rack. 
– Meanwhile, when the sugar syrup has cooled mix in some icing sugar until you have a glossy white mixture perfect for drizzling over the top of your cooled loaf. 
– When the loaf is cool drizzle your icing and leave to set before serving.

BANHOEK CHILLI OIL // PRODUCT REVIEW

We have recently been gifted with premium product Banhoek’s Chilli Oil – delicious chilli oil made in South Africa. We are very excited to try this in many ways! So far we have used this a couple of times, firstly smothered over corn on the cob & secondly, used to fry some tomatoes along with some added chilli flakes – fiery & extremely tasty!

We’re looking forward to trying this out in various ways, & we would love to know how you’d use the product – feel free to leave a comment!

#AD #GIFTED