We don't need to hide any secret ingredients, coz with a dash of Kiwi ingenuity we've worked out how to add that famous umami flavour without the MSG! By using freeze-dried 'Quick Draw' Fermented Slaw from our mates at Living Goodness. Make your own finger-licken' chicken without all the nasties.
Freshly ground and batch-blended in New Zealand from the highest quality local and imported ingredients: Sweet Paprika, Garlic, Organic Manuka Smoked Sea Salt, White Pepper, Quick Draw Slaw Powder, (Fermented Cabbage, Celeriac, Carrots, Red Onion, Himalayan Salt, Garlic, Ginger, Caraway Seeds, Celery Seeds, Black Pepper, Chilli, Vegetable Culture Starter, Chicory Extract), Mustard, Ginger, Thyme, Rosemary, Oregano and Basil.
I am so glad the word "umami" has come into regular usage in the English language (and probably others as well). I have long known that of all the flavour groups this one is closest to what I enjoy most. Deep fried food, the enticing smell of fast food being prepared, savoury bites at a party - give me those any day! I don't have a sweet tooth, and prefer my food not too salty, so I will gravitate right past the cakes and salted potato chips and head straight for the battered mushrooms and fish bites!
Of course, all those oily foods play havoc with the digestion, not to mention the unwelcome calorie load, so it is amazing to discover that there is a new spice mix available which can be used to flavour food prepared at home. Lucky Kentucky closely mirrors the effect of a certain commercially available fast food product without all the hidden nasties. This was a find indeed as it means I can incorporate that wonderful flavour into my own recipes and not feel I am overloading everyone with junk food!
I have already used the whole jar so I will be stocking up with more - everyone who tried it with me was most enthusiastic about the "authentic" flavour! There is a more than a hint of sauerkraut and mild paprika, but the exact taste varied from person to person - everyone could identify something slightly different. All good: the important thing was that we enjoyed it. I found that the recommended amount (two tablespoons for a whole roast chicken) was about right; the jar is a 65g size so that adds up to three good sized meals with a little over.
My first meal consisted of chicken breasts roasted dry, with just a spray of cooking oil to save them from burning. I dusted some of the spice over, left them for ten minutes, then massaged the spice into the surface. The breasts were then dipped in a mix of beaten egg, panko crumbs and spice; they were baked with foil on top so they would not dry out. I took the foil off for the last few minutes and was rewarded with a wonderful crisp surface. We ate them hot with oven baked kumara chips, silver beet, and a side salad. One of my rude friends said it was ALMOST as good as a takeaway! (He was threatened with no seconds if he did not make a nicer comment!)
I mixed some of the rub into a dumpling mix which I used to top a chicken pie in place of a pastry crust. This was very different, and just as well received. I tested this with two friends who were keen to try it: normally I put mixed herbs into savoury dumplings, so this made a delicious alternative. While the herbs and spices are individually available so you could theoretically mix your own, it would be a mission to include everything - this little jar really packs in the flavour and you are not left with a heap of different spice jars with just a little taken out of each one.
I used the last of the jar to make a marinade with olive oil and coconut cider vinegar; this was used to soak white fish for an hour prior to cooking. Having drained the fish, I poached it for a short time in coconut milk - it had already partially "cooked" in the marinade - and served it on a bed of mashed potatoes cooked in a little of the reserved marinade. This was served with a runner bean and tomato salad; a wonderful summer meal.
I would like to see the rub produced in a larger size - as mentioned, I went through a jar really quickly. I would also be interested in a slightly hotter version (more chilli perhaps) for people like me who appreciate a fuller flavour. Not that I am complaining; I can always add a pinch or two of chilli separately if I wish! But I travel a lot and also frequently cook in other people's kitchens, so it is useful to be as economic as possible on the packing front. But these are both minor issues; I will be buying it and recommending it to friends as well.
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