Good sauces off the shelves are hard to find, what makes a good sauce? Usually a good sign is to check if oils are floating near the top of lid. Do you #getflavour?
I was invited down to attend an evening of flavour event, by Loyd Grossman.
The evening was spent eating and drinking flavoursome foods using the sauces.
All the food was cooked up by The Food Busker aka John Quilter who I met many years ago at my very first food event with Sacla sauces.
The Food People, are the futurologist were interested in food mash-ups and predict the trends for 2014. Their predictions are Persian, Israeli; Greek will be scaling the top cuisines. Small plate dining and dude food are current trending flavours. They analyse the influential people to forecast and predict the next trends.
The Food Busker fed us well and what I like was how he incorporated Loyd Grossman sauces to turn the dish into something new. He says that it’s nothing wrong to take shortcuts to make life easier.
Our entry dish was the divine Lobster Thermidore Mac and Cheese, pasta shells with thick creamy white sauce topped with tiny breadcrumbs, cheese infused with truffle oil.
The two following dishes hit the Asian flavour spot, one of my all time favourites the Korean Fried Chicken light crispy batter deep fried chicken smothered with a mild fiery savoury sweet sauce. Nikkei Sashimi refreshed the palette with sharp citrus sauces and finest slices of the freshest fish.
Moving on to the meatier stuff, Iberico Pork Schniztel, breaded pork slices served with chunky tomato sauce. Oxtail sliders were flavoursome, the meat melted instantly in the mouth following the cushy pillow soft buns.
The Vanilla and Almond milk Panna cotta was the perfect ending to the meal, a lighter alternative to the original and I could marry the amaretto peaches.
It was a spectacular evening filled with lots of flavoursome food, Loyd Grossman sauces prove it can be used in many versatile ways. Don’t be scared to create your own mash-ups. Sauces are from £2 and are available in all major supermarkets.
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