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Wednesday, 26 June 2013

Lemon & Sweet Pepper Marinaded Chicken


I can highly recommend trying one of the Bart Smokehouse Barbeque Rubs, there are five marinade rubs which reflect the diverse flavours of barbecue traditions from around the world:
 Smokey Chipotle Marinade Rub: a classic Tex/Mex chipotle chilli gives a smokey flavour
• Mediterranean Marinade Rub: traditional Mediterranean herbs basil, oregano, parsley and rosemary – blended with tomato and a fresh lemon finish
• Lemon & Sweet Pepper Marinade Rub: inspired by Australia, red and green peppers give this rub a great colour and the lemon oil provides an intense taste
• New York Steak Marinade Rub: A classic deli blend of mustard, garlic and pepper
• Tandoori Marinade Rub: tamarind as a main ingredient adds depth of flavour which blends with chilli to create a traditional indian flavour

Plus, as marinades can be messy to apply, the rubs come with a special “marinade bag” to make the whole process cleaner, easier, quicker. No sticky fingers, no washing hands every five minutes. Just delicious authentic flavour.

Simply place the meat or fish in the bag with your chosen Bart® marinade, hold the bag closed and shake gently to spread the ingredients around. For depth of flavour, leave in the fridge for an hour or more before grilling. And, just in case it’s raining, the bag can also be used in the oven for slow cooking, retaining the moisture. As  I don't do barbeques, I chose the alternative slow cooking.



I loved the fact that all you need to do is rub the spice mix on your meat, although I brushed my chicken with olive oil first, the pop it the roasting bag which is provided in the box and leave it to marinade.  You can then either remove the meat from the bag and barbeque or cook as you would normally roast your meat or you can do what I did, and roast it in the bag.

 It was so simple, the roasting tin didn't need soaking and scrubbing and I used my Oxo Good Grips Gravy Separator to separate the fat from the juices then turned them into delicious gravy.  The chicken was cooked with the Lemon and Sweet Pepper Rub and had a lovely light lemony flavour. The roasting bag made sure the meat was kept moist and it was very tender.  The left over meat was also really good with salad the next day.

See another review and recipe with Lemon and Sweet Pepper Marinade at Lavender and Lovage

I also tried the Smoky Chipotle Rub on some lamb steaks. 
I cooked this in the roasting bag after marinading for about two hours,  the meat was very tender and although the rub is quite spicy it didn't overwhelm the flavour of the lamb.

The full range is available at Ocado from the end of June and a selection of the rubs  will be instore at all Waitrose branches from 2nd June. They will also be available through independents, and delicatessens around the country. Or buy online at www.bart-ingredients.co.uk
from July. The rubs are priced at £1.49, there are alos sauces at £2.99 and spice mills at £3.99.

I was provided with the Barbeque Rubs, I was not paid for this review and all opinions are my own.

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3 Comments:

At 27 June 2013 at 03:07 , OpenID laurasmess.me said...

Aw, I doubt that I'm going to be able to source this range of spice rubs here in Australia. Your chicken looks beautiful though! I did buy some smoky chipotle yesterday though, and my spice rack is always full... I might experiment with my own version of this lovely recipe. Thanks Janice!

 
At 30 June 2013 at 00:25 , Anonymous Camilla @FabFood4All said...

Ooh I feel really hungry now seeing that yummy chicken, love adding flavour to a roast chook:-)

 
At 25 July 2013 at 14:25 , Blogger Karen S Booth said...

Somehow I missed this Janice, I was travelling or at my parents at the time! But, I just wanted to way it looks absolutely delicious and I have linked my review to yours here! Karen xxx

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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