This week has really seen the colder weather set in. The temperatures have dropped noticeably and part of me is sad to say goodbye to longer nights and the balmy evenings (well, the few we had anyway!) but the other part of me can’t wait for snuggly blankets, slow cooker meals and hot chocolate.
The Jack Daniel’s Sauce Range
This is a bit thicker and a bit stickier than the smooth original and, by name, is very sweet. It’s not too sickly though which is always the danger with sweet sauces. I think it could be more ‘smokey’, though that could just be my palate.
It isn’t as ‘hot’ as it sounds, don’t worry! This reminded me of a really good brown sauce with plenty of black pepper mixed in. It would work so well on a nice bit of steak or with sausages at breakfast. The flavours are quite subtle but are super tasty! Get this on your plate.
Full Flavour Smokey
I was really hoping this would be rich and dense and really full on, in your face kind of smokey but it was just a bit flat against my expectations. It was still quite sweet but needed more smokey ‘oomph’. I like big flavours and this was kind of lacking for me, though it did work nicely in my spaghetti bolognese!
Extra Hot Habanero
This sauce is delicious in small doses. I love a bit of heat, but a bit too much of this sent my mouth into a fiery frenzy. This sauce has been blended with hot habanero chillies and really gives off a kick. I’d add it to taste, rather than cooking a whole meal with it but it’s perfect for a good Mexican dish, if you can handle the heat!
Recipe – Winter Warmer Spaghetti Bolognese With Jack Daniel’s Full Flavour Smokey
Ingredients (serves 4)
- 400g minced beef
- 2 medium carrots
- 2 sticks of celery
- 1 medium red onion
- tomato puree
- 400g tin of chopped tomatoes
- 50g Jack Daniels Full Flavour Smokey sauce
- 350g mushrooms
- Heat a teaspoon of oil in a pan.
- Finely dice the carrot, celery and onion (I use a Nicer Dicer from JML) and add all these ingredients to the pan. You’ll want to sweat them for about 10 minutes or so, lid on.
- Add the mince to the pan, break down with a wooden spoon and brown.
- Add 1tbsp of tomato puree to the pan and mix in well.
- Empty the whole can of chopped tomatoes into the pan, followed by the Jack Daniels Full Flavour Smokey sauce
- Turn down to a simmer, lid off, and chop your mushrooms to the desired size. I prefer mine quite chunky so tend to only do them in halves or big quarters.
- After the bolognese has simmered for around 10 minutes and your sauce is quite thick, add your mushrooms to the top, put the lid on and let them cook for 6-7 minutes.
- Stir the mushrooms in, season and cook for a further 3-4 minutes before serving.
You can eat this on its own and it’ll serve 2, or you can serve with pasta and it’ll serve 4.