- December 16, 2015
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MaRobert’s knows best!
We were recently sent some jars of MaRobert’s sauce and alongside trying them out, we incorporated them into a simple and easy dish to make. Ma Robert’s for those of you who don’t know is the brain child of Maggie Mazoleka who came to live in Scotland some 23 years ago from Tanzania. Sensing that Edinburgh could do with an injection of Tanzania MaRobert’s was born. They specialise in authentic East African sauces, bringing ‘The Taste of Tanzania’ to your table.
The sauces are available in three different heats. This is good news for little delicate me who is gradually increasing my chili tolerance.
I can safely say that the hot pili pili sauce is a slow burner. Mr E didn’t think it was all that hot on first taste but after a few seconds his face was certainly showing signs that it was much hotter than expected.
So what did we do with our sauces well aside from eating them with cheese and as chutney’s to add spice to curries we added them to a bolognese pasta bake.
Bolognese Pasta Bake – Serves 4-6
- 500g lean steak mince
- 10 mushrooms
- 3 tablespoons of MaRobert’s Medium Pili Pili sauce
- 500g pasta
- 1 can of chopped tomatoes
- 1 onion
- 2 cloves of garlic
- 1/2 chorizo
- A good splash of red wine
- Grated cheese for topping.
- Salt and pepper to season
- Cook the pasta as per the packet’s instructions and drain. Usually takes between 10-12 minutes
- Preheat oven to 180 degrees Celsius.
- Chop the onion, mushrooms and chorizo up into small slices.
- Fry the onion and 2 cloves of crushed garlic, careful not to burn.
- Add in the mince and cook until the mince is cooked through.
- Add the red wine, mushrooms and chorizo, reduce to a simmer for 30-45 minutes depending on how much wine has been added.
- Add the chopped tomatoes and Ma Robert’s sauce.
- Cook for a further 15-20 minutes
- Add the cooked pasta and stir until the pasta is covered in sauce.
- Place in a casserole dish and top with grated cheese.
- Place in the middle of the oven and cook for a further 30 minutes or until the sauce is bubbling and the cheese has browned.
The sauces are a great way to add flavour to anything. You can even use them as relishes on burgers and they work great on a black pudding and bacon breakfast roll. There is no end to the use for these little pots of flavour.
Let us know if you try some!
*Thanks to MaRobert’s for the sauces. They were free of charge and all views expressed are our own and have not been influenced in any way.
Current home: Edinburgh, Scotland, She loves holidays, him, good food, cooking, baking, wine,
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