Tracklements Sauces & Condiments

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This is a sponsored post in association with Tracklements

So the sun is finally shining and most of us are enjoying the lovely warm summer days. However, the warmer the weather gets, the less I want to spend my evenings in the kitchen slaving over a hot stove and while it’s the perfect weather for a salad, there are only so many I can eat before they become a bit monotonous.

I’ve been working with the lovely folks at Tracklements to create these delicious summer recipes which are quick and easy but super tasty too.

Tracklements have a huge range of sauces and condiments on offer, from the classics such as BBQ Sauce, Mint Sauce and Onion Chutney to the more interesting such as Thai Spiced Jelly and Beetroot and Horseradish relish. Made just over the border in Wiltshire, all Tracklements products are made in small batches, just like you would at home and using the best quality ingredients. They have gifted me some of their lovely products to see what I can come up with in my kitchen at home.

My favourite product was the Thai Spiced Jelly – It’s unlike anything I had tried before and makes a lovely alternative to serving sweet chili sauce.

Recipe One: Thai Fishcakes with Tracklements Thai Spiced Jelly

These fishcakes are quick and easy to make and are perfect for a light summer lunch or served as a starter. Preparation takes around 15 minutes and cooking 5-7 minutes. I used Smash, ginger puree and dried chili for ease and quickness but you could of course prepare all of the ingredients from scratch if you prefer.

I used frozen fish rather than fresh to help keep the cost down and I always turn old bread into breadcrumbs so I don’t have to buy them when making this type of recipe.

Ingredients: Serves Two

• 1 Frozen Cod Fillet
• 40 grams of Smash
• 2 Cloves of Garlic finely chopped
• 1 TSP  of Ginger Paste
• Chilli to taste (I used chili powder but you could also use fresh)
• 1 TBSP of Tracklements Thai Spiced Jelly plus extra to serve
• 1 Egg
• Flour and Breadcrumbs for coating
• Oil for cooking

Method

1. Prepare the Smash according to the instructions on the packet and leave to cool.
2. Put the Cod Fillet in a small bowl with a little water and cover with cling film. Microwave for two minutes (or longer if needed, until cooked)
3. Combine the cooked fish with the Smash and add the garlic, ginger, chili and a spoon of the Thai spiced Jelly.
4. Split the mixture into four balls and flatten slightly. Dip into the flour followed by the egg and the breadcrumbs until well coated.
5. Pan fry in a little oil until golden – this should take 5-7 minutes.
6. Serve with salad leaves and large dollop of Tracklements Thai Spiced Jelly.

Recipe Two: Sticky Rosemary Glazed Lamb With Broad Beans

This dish is quick and easy and who doesn’t enjoy a nice bit of lamb! The meat could be marinated the night before for extra flavour and stickiness. I know lamb is an expensive ingredient but I bought these fillets with a third off at my local Morrison’s. I also always look out for lamb in the reduced section.

As always using frozen broad beans was much cheaper than buying them fresh.

Ingredients: Serves Two

• 2 Lamb Steaks
• 2 Handfuls of Broad Beans
• 2 TBSP of Tracklements Zingy Rosemary Jelly
• 1 TBSP of Balsamic Vinegar
• 1 TBSP of Olive Oil
• Salad Leaves to Serve

Method

1. Make the glaze by heating two tablespoons of Tracklements Zingy Rosemary Jelly in a small pan or in the microwave. Add the honey and Balsamic Vinegar to make the Glaze.
2. Cover the lamb steaks in the Glaze retaining around two tablespoons for later.
3. Grill the lamb to your liking – turning and basting as often as needed. I do this in tray to capture any juice for later.
4. Bring a pan of water to the boil while the lamb is grilling and cook the broad beans until tender.
5. Once cooked drain the broad beans and place on top of the salad leaves on a plate.
6. When cooked, slice the lamb and place on top of the beans and salad.
7. Add the olive oil and meat juices to the remaining glaze and drizzle over the dish to finish.

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