Rupert’s peri-peri baste range is developed from a perfect mixture of spices and herbs to deliver a host of flavours. Following the use of Rupert’s peri-peri marinade, simply apply the desired baste whilst the chicken is on the grill to receive a flavoursome result.Range:
- Lemon Herb
- Garlic Herb
- Smokey BBQ
- Garlic and Herb
- Mango and Lime
- Smoked Paprika
- Hot Jerk
- Mild Prego
Packaging/Labelling: At Rupert’s Ingredients we understand every customer is different in requirements. Therefore, we pride ourselves on delivering bespoke packaging and labelling which is both professional and unique.
Storage: Store in ambient conditions away from strong odours and direct sunlight.
Twelve months from the manufacture date.
All products are manufactured in a factory with BRC and HMC accreditation (Kosher on request).
- Make the chosen baste by mixing 1 part baste: ½ parts oil: 3 parts water.
- Mix powder with oil first and make sure it is all thoroughly mixed, creating a very thick paste. Then add water to the paste and mix slowly until you get a homogenous mix.
- The less water you put in, the stronger the flavour will be.
- Cook chicken on the grill and brush on the baste as it cooks.