Monday, 30 November -0001

Recipes: A touch of spice

New Orleans style rice from Veetee is the perfect side to BBQ ribs, spicy chicken wings and refreshing crab cakes

Cajun-Style Crab Cakes (pictured above)

Serves 4

Preparation Time
Cooking Time:

2 egg whites, lightly beaten
2 tbsps. mayonnaise
2 tsps. fresh parsley, chopped
1 tsps. Cajun seasoning
1 tsp Worcestershire sauce
Seasoning, to taste
2 spring onions, finely chopped
1/2 tsp English mustard powder
50g breadcrumbs
300g fresh crab meat
1 tbsp. vegetable oil
280g tray Veetee New Orleans Style Rice

In a bowl, mix the egg whites, mayonnaise, Cajun seasoning, Worcestershire sauce, seasoning, chopped spring onions and mustard powder. Combine thoroughly and then add the breadcrumbs and crab.

Using your hands, mould the mixture into 8 patties.

Heat the vegetable oil in a large pan over a medium heat. Add the patties, and cook for 5-6 minutes. Flip over and cook for a further 5-6 minutes until patties are cooked through, golden brown and crispy.

Microwave Veetee New Orleans Style rice according to pack instructions and serve up your soul food.

New Orleans Style Glazed BBQ Ribs

Serves 4

Serving Time
Preparation Time



1kg small pork spare ribs, cut into individual ribs
2 tbsp. smoky BBQ seasoning
½ teaspoon thyme
150ml tomato ketchup
80ml sweet chili sauce
3 tbsp. dark soy sauce
100ml runny honey
1 tbsp. dark brown sugar
3 tbsp. teriyaki sauce
4 tbsp. dark rum
Coleslaw, to serve

Mix all the ingredients together into a large bowl, until well combined.

Add the ribs to a large frying pan and heat on a medium-high heat for 4-5 minutes, moving around the pan regularly until the sauce thickens. Turn the heat down to a medium-low setting, and continue cooking for 5-10 minutes.

Remove the lid and cook for a further 4-5 minutes until the sauce is shiny and coats the ribs well.

Heat Veetee New Orleans Style Rice according to pack instructions, and serve alongside the ribs.

Spicy Creole Chicken Wings

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes



1kg chicken wings, wing tips removed
1 tablespoon of butter
1 tablespoon tomato ketchup
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 tablespoon smoked paprika
1 tsp garlic, crushed
1 tablespoon onion salt
1 tablespoon Tabasco sauce
1⁄2 teaspoon white pepper

To serve
Blue cheese dip
Celery Sticks

Preheat the oven to 200 °C / 400 °F / Gas 6.

Combine all the ingredients in a saucepan (excluding the chicken wings) and heat gently until melted. Add the chicken wings and thoroughly combine, then place in a non-stick baking dish, pouring over any leftover sauce. Cover and leave the wings to marinade overnight if you have time.

Bake in the oven, skin side down for 15 minutes. After 15 minutes, turn the chicken wings over, skin side up, and baste again, giving them a good coating until cooked through.

Microwave Veetee New Orleans Style Rice according to pack instructions, and serve alongside the chicken wings. Accompany with celery sticks and a blue cheese dip.

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