Getting Saucy in the kitchen with Saucy Affair

Saucy Affair Raw Sauces are new and coming to the UK market. I was fortunate enough to be invited to try their sauces for review, so the following post is kindly sponsored by themselves (however the opinions are my own).

So, what are these ‘raw sauces’? The idea is that they’re simply blended fruit, veggies and herbs, no nonsense, making it easy to cook up something healthy in the kitchen with their ‘just coat and cook’ slogan. Admittedly, it is as simple as that. Upon checking I was also informed that due to these natural ingredients all sauces are vegan friendly, gluten & wheat free, lactose and nut free too. However, the only potentially questionable ingredient is guar/xanthan gum as there is some debate over the fact that although both are derived from natural substances, they have to be processed in some way to make the gum; thus questioning their classification as ‘raw’… But, from what I can gather, despite being largely indigestible neither tend to have negative impacts on the human gut unless consumed in large quantities, and I can only assume that the gum is there just as a preservative. So personally, I’m willing to overlook it (it’s already in so many things, including many dairy products) but if you’d rather stay paleo maybe skip this one out.

There are 6 sauce sensations to choose from: Teriyaki Malarkey, Cucumber Blunder, Smokey Cokey, Fiery Fiasco, Beetroot Cahoot and Tarragon Shenanigan. Each comes with recommended flavours and ingredients to pair with such as white fish, goats cheese, sausages etc. including several of their own recipes on the website. I chose to do a few of theirs and a few of my own in order to be a bit creative. Here’s what I found!

Teriyaki Malarkey

For this I used their Tofu stir fry recipe which was tasty, satisfying and very easy to do. All done in about 15 mins so really good for a quick, simple dinner and this sauce worked really well with both the stir fry and the tofu; all in all, I’d recommend and repeat this recipe. Tofu isn’t something we usually go for but I even got my boyfriend to like it for a change!

Cucumber Blunder

This one I did my usual trick of just chucking things together in a pan to see how it goes; I did follow their advice from the sea bream recipe and fried my cod fillets in the sauce on a medium-high heat, also throwing in some chopped peppers and green beans. I fried all this for 5-8 mins (by the end the cod broke apart into chunks but I don’t mind as long as it’s tasty) and served with creamy mash potato, which is my own secret recipe. It wasn’t very photogenic as you can see above but the sauce complimented the ingredients well without overpowering and the whole dish tasted delicious. Another thumbs up from me.

Smokey Cokey

A smoky BBQ-style sauce, I had this as a packed lunch stirred into pasta with chunks of Quorn sausages and some veggies in the mix. Some grated cheese on top would’ve been the icing on the cake to be honest but this sauce provided a good, smoky flavour without feeling too ‘meaty’ as I sometimes find with BBQ flavoured foods. I can imagine this sauce would go well with chicken wings (key word being imagine) though I wish I’d tried the mac ‘n’ cheese recipe on their website too, maybe next time.

Fiery Fiasco

Burrito bowls have been one of my favourite things to make recently for a quick, tasty dinner and easy meal prep for the following day’s lunch – you may have guessed from my Instagram. This time I used the Fiery Fiasco sauce instead of frying the onion & peppers in fajita seasoning, served with coconut rice and a dollop of mayo – recipe below. Take note of the two chilli rating on this sauce though, it gave a bit more kick than I was expecting! I really enjoyed this dish and the sauce worked well, but personally I don’t think I’d use it again as it was just a little bit hotter than I’d usually make. Perhaps if I tried their seafood fiesta recipe.

Ingredients (serves 2-3):

  • 3 Quorn sausages
  • 1 tin chickpeas
  • 1 tin black beans
  • 1 onion, chopped
  • 1-2 peppers, chopped
  • (1 medium clove of garlic, crushed – if doing with normal fajita seasoning)
  • Coconut oil
  • Basmati rice ~130g or 1 mug-full (also works with brown but that takes longer, or can substitute for cauliflower rice)

Method:

Boil a kettle. Heat a couple of teaspoons of coconut oil in a pan over a medium heat; once melted add in the rice and stir around so that the oil coats it. Add boiled water and reduce to medium-low, simmering for around 10 mins* until rice is fluffy and most or all of the water is absorbed. (Remember to stir occasionally to avoid any sticking to the pan, but the coconut oil should help with this anyway).

Meanwhile, cook the Quorn sausages to your preference (I like to grill them on our panini press), this should take around 10 mins so *try to time it the same as the rice.

Whilst the rice & sausages are cooking, heat a little olive oil in a pan on medium-high heat. Add chopped onion and fry until softened. Then add chopped peppers and fry until onion starts to turn golden.

Drain the chickpeas and black beans and add to the pan. Fry off for about a minute then pour in the bottle of Fiery Fiasco sauce and stir to mix. If your pan has a lid, put the lid on and let it simmer and reduce for around 5 mins. Keep an eye on it and keep intermittently stirring.

By this point, the rice and sausages should be done, or nearly there. Remove the sausages from the heat and put onto a plate to cool for a few minutes. Drain the rice in a sieve to remove any leftover moisture and allow to steam a little.

Next, chop the sausages using kitchen scissors and stir the chunks into the sauce, which should now have thickened and be ready to go; remove it from the heat whilst doing this.

Serve with the coconut rice and a dollop of mayo or yoghurt and enjoy!

Beetroot Cahoot

This is another one I decided to make my own recipe with; there’s a little note on this sauce saying that it can be enjoyed cold as a ketchup, which gave me the idea of pizza, substituting the usual passata for Beetroot Cahoot. Seeing as it was #Veganuary at the time, I also decided to branch out and try a cauliflower base (taken from letscookvegan.videos), so this whole recipe can be vegan (and gluten free) if you skip the goats’ cheese.

Ingredients:

  • 1 whole cauliflower (or cauli rice)
  • 2 tbs Olive oil
  • 1 tsp Sea salt
  • ½ cup oat flour (made from grinding GF oats in a nutribullet/food processor)
  • ½ cup GF self-raising flour
  • ½ tsp baking powder
  • Sprinkle of thyme
  • Sprinkle of smoked paprika
  • Toppings of choice (chopped peppers, sweetcorn, goats’ cheese)

Method:

Preheat the oven to around 200 degrees C. Chop the cauliflower into florets and use a blender or processor to turn into rice. Blanch the cauli rice in hot water then drain into a sieve, shaking as much moisture out as possible before shocking with cold water and transferring to a clean tea towel or nut milk bag, if you have one. Twist and ring out the bag/tea towel until the water is pressed out, then empty into a mixing bowl.

Add all ingredients and mix well with your hands to form a dough. Next, either line a baking tray (circular if possible) with baking paper or grease the tray with olive oil. Form the crust onto the sheet/tray, gently pushing about with your fingers and palms to fill the tray.

Bake for 20-30 mins, keeping an eye on it. The video I used says to overbake it, which I would’ve done had I not been in a rush and so would recommend for next time.

Once it’s browning nicely, take it out and spread the Beetroot Cahoot sauce over the base, using the back of a spoon. Add your toppings of choice and put back in the oven for around 5 mins.

When the toppings look done, take out and enjoy! Be careful because this base is very crumbly – or at least mine was; if yours works like the video it should be fine. This worked well as a combination, the base was really nice and the goats’ cheese really complimented the sauce, however the slight kick of horseradish was not to my liking so I wouldn’t choose this one again. My boyfriend liked it though so each to their own.

Tarragon Shenanigan

I originally had another website recipe I was going to adapt for this one, using the basis of the aubergine bake but swapping out the aubergine for butternut squash and the feta cheese for halloumi. Sadly though, for various reasons, I didn’t manage to cook with this one before its expiry date so I’m unable to give a full review. It did sound delicious and I truly am gutted because I hate to waste anything, yet had I realised sooner that the sauces are actually suitable for freezing I would’ve done that to ensure full usage. My apologies here, guys. I will be looking to try it out when it becomes available in stores out of curiosity.

All in all, I enjoyed cooking with these sauces as a change from my usual routine. I don’t actually tend to use bottled sauces often and prefer to create my own, but as these are formed of humble, natural ingredients I made the exception. My personal favourites and those I would choose to buy in stores were the Teriyaki Malarkey and the Smokey Cokey; the first because the tofu stir fry was absolutely delicious and the second because I’d love to try it with mac ‘n’ cheese. I’d also have the Cucumber Blunder again to try with sea bass and roasted potatoes, so my advice to you is to have a browse on the website for some recipe ideas and pick up one or two bottles when you see them in stores and on supermarket shelves (which should be very soon!).

Have you tried any of these yourself? If not, which are you looking forward to trying? I’d love to know if you try one of the recipes above!

Diolch i chi a hwyl am nawr,

Charles xx

Special thanks to Saucy Affair for sponsoring this post with their tasty samples.

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