I was really enjoying my Froothie Optimum 9400 Blender which I was sent a few weeks back over the past couple of days. With the warm and sunny weather and strawberry season comes the opportunity to eat out Al Fresco and this little baby has sure come in handy for both those occasions! First off I made a delicious Roasted Strawberry and Lime Barbecue sauce to have on our grilled Chicken the other night. Oh boy was it ever lip smacking good!
That blender did really short work of the blitzing and in no time at all I had a perfectly smooth mixture to baste on our barbecue goodies. Chicken and Roasted Strawberry Lime Barbecue Sauce. Such a brilliant combination!
We had them on buns with a bit of cheese melted on top and some salads on the side. You just know some bacon had to get in there as well. Bacon . . . it just makes everything that is already delicious even more so! That is the magical properties of Bacon. I do admit this sauce was pretty special as well. We loved it. It is just fabulous on chicken and pork! Chicken and
*Strawberry and Lime Barbecue Sauce*
Makes about 1 cup Printable Recipe
Deliciously different and just in time for barbecue season. This recipe is a compilation of several that I found on the net. I took the best parts of each to create my own.
It is wonderful with pork or chicken! Sweet and smoky with a nice kick!1 TBS olive oil1/2 small red onion, peeled and diced1 fat clove of garlic, peeled and minced1/2 small green chili, seeded, trimmed and finely chopped1 TBS agave syrupthe zest and juice of one lime1 tsp smoked paprika2 heaped dessert spoons soft light brown sugar165g of tomato ketchup (3/4 cup)1 heaped dessert spoon of strawberry preserves1 tsp Dijon mustard1 TBS Worcestershire Sauce110ml of water (1/2 cup)1 large punnet of fresh strawberries, hulled (about 2 cups)1 TBS chopped fresh coriander leavesfine sea salt and freshly ground black pepper to tastePreheat the oven to 200*C/400*F/ gas mark 6. Lightly spray a baking tray with sides with olive oil spray. Tip in the berries and roast them in the heated oven until they are beginning to caramelize and release their juices. Don't let them burn. Remove and allow to cool. (It should only take between 10 and 15 minutes to caramelize them.)Heat the olive oil in a saucepan. Add the onion, garlic and green chili. Cook, stirring frequently, until the vegetables begin to soften without colouring. Whisk in the agave syrup, lime juice and zest, smoked paprika, brown sugar, tomato ketchup, strawberry preserves, mustard and Worcestershire sauce. Season to taste with salt and black pepper. Whisk in the water and bring to the boil. Reduce to a very slow simmer and cook on a very low burner for about 20 minutes. Stir in the roasted berries and their juices. Tip the whole lot into a blender along with the fresh coriander leaves. Blitz until smooth. Taste and adjust seasoning as required. If your lime is really sour you may need a bit more agave syrup. Store in a covered jar in the refrigerator for up to one week.
And to carry on the lime theme, you just know we didn't enjoy that tasty barbecued chicken without a refreshing beverage on the side! A few years back when I was in Utah, I went to Tocano's Brazilian Grill and enjoyed some amazing Brazilian Lemonade. This was a seriously refreshing and delicious drink!
With it being the World Cup in Brazil and all, it seemed only natural to enjoy our barbecue with some delicious Brazilian Lemonade. It was soooooo good, and once again The Froothie Optimum 9400 Blender which I was sent a few weeks back made short work of the operation.
This is a recipe I adapted from a book by a couple of Utah gals, entitled Our Best Bites, and it was delicious. In the recipe they said not to make the drinks too far ahead because they will split. And this is true, upon sitting the drink does split, but that wasn't anything that a quick whisk didn't fix! I think I drank half the pitcher all by myself! *blush* It's not often that you find a tasty non-alcoholic drink like this that everyone at a barbecue will enjoy! You just have to make this. It's pretty fab!
*Brazilian Lemonade*
Makes 4 to 6 servingsPrintable Recipe
This is delicious. It's not a keeper so while you can make the sugar water ahead of time and chill it, save everything else until just before you want to serve it! FABULOUSLY thirst quenching!191g of caster sugar (1 cup)1350ml of cold water (6 cups)4 juicy limes (wash very well with hot soapy water to remove any wax and pesticides)6 TBS sweetened condensed milk Mix the cold water and the sugar together, stirring until the sugar has dissolved completely. Place in the refrigerator overnight to chill and get very cold. When you are ready to serve,trim the ends off of the limes and cut them into eighths. Place half into a blender. Add half of the sugar water. Pulse about half a dozen times. Place a fine sieve over the jug you are planning on servingthe lemonade in and strain the lime mixture into the jug, pressing lightly with the back of a metal spoon to extract as much of the liquid as you can. Discard any pulp and residue left in the sieve. Repeat with the remaining limes and water. Whisk in the sweetened condensed milk and serve immediately. For a pretty presentation, rub the rims of glasses with a lime wedge and then press them in a bowl
of fine sugar to coat. Fill the glasses with ice and then lemonade. Delicious!
To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender.
Of course if you are as impressed as I am with what I have done with this machine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
