Wednesday, 13 April 2016

Review: Encona Brazilian BBQ sauce inc a recipe for Brazillian BBQ steak with a south american salsa


If you saw my recent review of Las Iguanas you'll know that I have a new penchant for Brazilian food after trying a traditional Brazilian bar snack called Dadinho's. 

I loved the whole southern vibe and flavours that Las Iguana's provide so I was keen to replicate some of that and try some southern cooking of my own.

One thing Brazilian food needs to be is exciting! The flavours really need to get your taste buds dancing in your mouth.

That's where Encona come in. Encona bring together authentic ingredients including chillies & spices to create unique recipes. And what started as a company providing just Caribbean sauces now provides sauces and marinades from countries all around the world from India & Africa to Texas & Louisiana.

Their current range includes this limited edition Brazilian BBQ sauce which is a blend of tomatoes, herbs & spices to create a unique sweet, spicy & tangy sauce. 

All of the sauces are so versatile and can be used as table sauce or in stir-fries but today I decided to use the Brazilian BBQ as a marinade.

It was delicious and such an easy way to jazz up a normal plain steak.



So the taste buds are sorted. How about the eyes?

As we all know we eat with our eyes first and one of the major things that struck me at Las Iguanas was how vibrant and colourful their dishes were. 

And what could be more colourful than a South American inspired salsa using fresh ingredients from sweet pineapple to hot chillies.


This recipe serves 2.

INGREDIENTS
2 steaks of your choice (We used Rump)
4 tbsp Encona Brazilian BBQ sauce
1/2 red onion, diced
1 vine tomato, diced
1/2 red pepper, diced
1/2 cup of sweetcorn
1/2 cup of pineapple chunks
1/2 lime
2 green chillies, de-seeded and sliced
a handful of chopped coriander

METHOD
1. Pour over the Encona Brazilian BBQ sauce over your steaks and make sure they are covered fully before covering and putting into the fridge to marinade for as long as you can.

2. Mix together the red onion, tomato, red pepper, sweetcorn, pineapple chunks and chillies. Squeeze in the juice of half a lime and top with chopped coriander.

3. Cook your steak to taste and top with the salsa.

We served ours with a side of chunky chips.




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