This is not sponsored or in collaboration with this brand. It is a review and recipe using a product I genuinely like.
With that out of the way let’s get Saucy
Whilst attending the allergy free from show at Olympia London over weekend I came across saucy Affair’s stand. Saucy Affair is a Delicious healthy Raw sauce Brand that makes 5 different sauces
1) Tarragon shenanigans
2) Fiery Fiascos
3) Teriyaki malarkey
4) Cucumber Blunder
5) Smokey cokey
6) Beetroot cahoots
These sauces are made from both fruit and Vegetables & are absolutely raw. Each sauce contains no added salt or sugar and is Gluten, wheat, Nut & Lactose Free. No heat is used in the process of making these sauces, which means they are packed with nutrients and goodness.
For those of you who are nightshade intolerant, you will be very happy to know their Cucumber Blunder is Nightshade Free. It is rare to come across a sauce that doesn’t contain any nightshades and taste as good as this. If you are looking for a versatile sauce or if you lack time to spend in the kitchen cooking, then this might be for you. It can be used both hot and cold. It can be drizzled over a salad, meat or fish. Cucumber blunder is packed with flavour & is surprisingly refreshing. Unfortunately I was unable to taste the rest of the sauces but this is one i would definitely recommend. Once you try it you will know exactly why i had to buy it.
Salt Fish & Sweet Potato Burger
Total Time: 55 minutes
Yeilds: 4 burgers
250g Salt Fish
1 medium white flesh sweet potato
1 medium .orange flesh sweet potato
2 ½ Tbs Fine rice breadcrumbs
1 Tbs Dairy Free Milk
3 Tbs Saucy Affair Cucumber Blunder
To pot add cold water heat on a medium to high heat and add the salt fish. Allow to boil until you see white starch appear. Continue to boil for a further minute and then poor out the water. Refill the pot with fresh cold water and repeat the same process three more times. (The boiling process is to remove the excess salt on the fish.) Once you have boiled the fish 3-4 times, add to a bowl and place to the side and allow to cool down.
Whilst the fish is boiling peel and chop the sweet potato into medium sized chunks. Place the potatoes into a steamer and steam until they are soft. Once the sweet potato is soft place in a bowl, add 1 Tbs of milk and mash. Put asides until needed.
Pre heat oven to gas mark 6. Line a baking tray with parchment paper & lightly grease with coconut oil. Place baking tray aside.
Using a fork and your hands, remove the bones, fin & skin from the salt fish. Using a fork flake the fish and add it to the sweet potato. ( it is fine to leave some chunks of salt fish as it will add texture) add ½ Tbs Fresh Thyme and 3tbs Cucumber Blunder and mix until all are combined.
Now you can mould the burgers.
Divide the mixture into 4 burgers, mould and then place each burger on the baking tray. Drizzled 1 tbs coconut oil over the burgers and place in the oven for 35 minutes or until they have lightly browned on both sides. Turn the over after 25 minutes.
Once cooked they are ready to be served.