I was recently sent a jar of Chili & Lime food seasoning that the manufacturers Santa Maria said was perfect for pork and seafood. I absolutely adore seafood but The Boy & Girl are the complete opposite. Santa Maria asked me to make some canapes. HHMMM….canapes. Delicate little bites of yummy food. I can do the yummy food but delicate? Delicate?? Delicate and me??? That’s certainly a new one for me!
Well I decided to give it a go and make something with pork. In the depths of the freezer I found some pork mince and some sausage meat. I left them to defrost over night and then got cooking.
I mixed the meats up together with my hands. Well I did say i don’t do delicate! I added a good sprinkling of the Santa Maria seasoning and mixed some more.
Added 2 eggs and mixed again using my hands. At this point ‘delicate’ has run for the hills!
I had some part baked french stick which I thinly sliced and then cooked for 5 minutes in a hot oven as per instructions.
Whilst the bread was cooking I started to make the mini burgers. With some flour on my hands, I made little balls out of the meat mixture then flattened them.
Then fried them in a little oil with a sprinkle of the seasoning in.
Once the bread was cooked, I added a thin slice of mature cheese and put back in the oven for a couple of minutes to melt the cheese.
I then added the burger and drizzled (well more like dolloped – I don’t do delicate!) a little sieved beetroot chutney on top.
And were they a hit?
Think this plate says it all…
The spice was not too over powering with the right amount of chili however, there was not much of a lime taste. Having said that we will certainly be using this spice again and perhaps I’ll try it on some seafood for me next time.
I used the remaining meat mixture to make meatballs (larger balls of meat, browned in a frying pan and then cooked in the oven for 15 minutes) and served with crusty bread, salad and beetroot chutney.
The beetroot chutney is a homemade one that I already had in the cupboard. To make the chutney you need:
- 500g fresh beetroot (not ready peeled and pickled), peeled and finely chopped
- 1kg cooking apples, peeled and chopped.
- 275g of red onion, finely chopped
- 2cm piece of fresh ginger, grated,
- 50g crystallised stem ginger, finely chopped.
- 375g soft light brown sugar
- 1 tsp table salt
- 1tsp Ground allspice
- 750ml red wine vinegar.
- Place the beetroot, apple, red onion, gingers, sugar, salt and spice into a large pan.
- Add the vinegar and mix well.
- Bring to the boil and then simmer for around 60 to 70 minutes until the beetroot is tender. Stir every 10 minutes.
- Whilst still warm pour in to sterilised jars and seal. Keep in the fridge and use within 4 weeks.
My children don’t like the lumps of beetroot so I tend to sieve half of the chutney as I put it in the jars and they will then eat it as a dip. Remember the chutney is very sweet (not good in large quantities if you are on a diet) and does stain clothing so don’t feed little ones too much as it’s high in sugar or let them drop it down them.
For the purpose of this review I was provided with a jar of Santa Maria World Chilli & Lime seasoning. All other products were purchased by myself.