Now, I know these don’t look pretty but Oh My, they are absolutely gorgeous! I can’t tell you just how tasty they are – you’ve just got to make them and see.
They’ll never be neat enough or easy to eat to be served at a posh dinner party or as canapés, but sometimes you just need some really good food that will make your tastebuds tingle … and this could be the recipe.
I was sent a bottle of Lea & Perrins Worcestershire Sauce to use as I wished in any recipe. The good people at Lea & Perrins are trying to encourage us to use a sprinkle in some of our traditional recipes. That was no problem – we use it in all the regulars … lasagne, cottage pie, sausage casserole (in fact most casseroles), chillies, Spag bol. I wanted to introduce a dish that really brings out the flavour of the sauce and that is slightly out of the ordinary.
I posted a picture of my Lea & Perrins on Facebook last night and asked people what they use it for. Some of the responses were rather interesting.
- Giorgio Locateli’s Duck & Broccoli with a Worcestershire reduction (definitely going to try this one)
- Marie Rose sauce (I realised I had started forgetting to include it when I make mine – Oops)
- Bloody Mary’s (Eew!)
- Tomato Soup
- Salsa (Yum!)
- Baked bean dishes
- Scrambled Eggs
- There was one suggestions for cheesecake but I’m not convinced – it was rather near April Fools Day!
We use it in our Chick Pea Chilli too(I’ll get round to sharing the recipe soon). For now, here’s the recipe for the Sweet Potatoes:
Disclosure: I was sent some Lea & Perrins Worcestershire Sauce to use in any recipes that I saw fit. I was given complete freedom what I did with it. Thank you!
I also include a video showing how L & P Worcestershire Sauce can be used in traditional recipes espec lasagne: