blanche Archives - SAHARASPLASH

Things started off pretty well this week for Yasmine and I as we made our way to the ever trendy East London for something very special. I made a bad decision to walk from Bethnal Green to Shoreditch High St in the midday heat to catch the overground but we made it on time, if not a bit hot and sticky! We were in for a real treat as we rocked up to the Berber & Q Bar and Grill for a marinade masterclass with Heinz.

We had the Berber & Q to ourselves for the duration of the afternoon, it was such a great place for the type of food we were cooking- homey but incredibly saucy which really reflected our surroundings.

We got settled in and met our masterchef Josh Katz as well as the Heinz team, the Golin team and some great guys from Unilad too. We got our very own Heinz aprons to wear as we went through everything from kitchen safety to the ingredients which looked so good!

Heinz Peri Peri & Honey Glazed Smoked Chicken Wings

For the rub- preferable to rub and marinade the day before

1tsp Smoked Paprika

1tsp Cayenne

½ tsp Cumin, ground

1tsp Black Pepper, coarse

For the marinade

60ml Heinz Peri-Peri Sauce

1tbsp Lemon Juice

10ml Maple Syrup

For the glaze- combine all together and heat on med/high before using on the wings

150ml Heinz Peri-Peri Sauce

90ml Clear Honey

30ml Lemon Juice

½ tsp Black Pepper, coarse

The Kitchen had its very own smoker so as soon as we had glazed the chicken all over, in they went! If you don’t have a smoker, here’s where the BBQ comes in. We grilled the lemons and added chopped parsley to finish this dish.

BBQ Whole Head of Broccoli, Harissa & Charred Spring Onion Aioli

The next part we got a little hotter as we went over to the grill with some fabulous veg. I learnt how to blanche and flame grill a broccoli too!

For the Charred Spring Onion Aioli

80ml Heinz Salad Cream

50g Crème Fraiche

2 Spring Onions, blackened on the grill & finely chopped

1 Garlic Clove, minced or finely chopped

15ml Olive Oil

15ml Lemon Juice

After blanching the broccoli we put them on the grill to make them lovely and crispy. To garnish we used 2 tbsp harissa and roasted hazelnuts to go with the Aioli, I cannot believe how intense and flavoursome this dish was!

We also did a duck recipe too but I couldn’t have it due to the soy sauce involved. But luckily, Josh was kind enough to create my very own duck and seasoned with a little Heinz Peri Peri, salt and pepper! All the sauces we used in the recipes from Heinz were gluten free and I think you should definitely try using some for a marinade or glaze the next time you fire up that BBQ! Thank you so much to Berber & Q, Josh, Heinz and Golin for such a wonderful marinade masterclass with Heinz, we are now fully stocked up on all the essentials for a while!