Rainforest lime splash has an intense wild lime flavour with a hint of wanjassan soy. It is bright yellow in colour (wild limes are yellow, not green) and makes a delightful sauce or glaze when grilling or pan-frying any red or white meat.
This is not a finished sauce as it comes as it needs meat juices or vegetable stock to complete the sauce. To use the Rainforest lime sauce base, add 10 to 25% stock or jus from chicken, fish, seafood or vegetables and heat to thicken. Add chilli, wasabi or ginger for variety.
Rainforest lime sauce base resists burning with medium heat so as a simple recipe and to provide an idea as to how to use it try this:
Firstly, brown chicken thigh fillets (or use breast strips but dust them in arrowroot or corn flour first to keep them juicy). The browning is best done in a pan or on a BBQ Hot Sheet so that the juices can be retained. Once the chicken is browned and nearly done, add the Rainforest lime sauce base as a generous drizzle over the chicken. Finish the meat to doneness and remove from the pan or Hot Sheet.
Deglaze the juices with water or white wine to lift all the flavours and continue heating to reduce the sauce to a coating consistency. Pour over the chicken and serve with some Lemon myrtle sprinkle seasoned rice and stir-fried vegetables.
Available in 150g and 2kg spouted pouches.