This flavoursome sauce is a wonderful accompaniment for grilled or roasted meats or vegetables. It can be used as a condiment added to cooked meat or vegetables or for extra flavour, used as a marinade or basting liquid during the cooking process.
Makes – 400 mls (approximately)
1 onion (finely sliced)
4 garlic cloves (minced)
1 thumb fresh ginger (minced)
2 tablespoons olive oil
1½ cup tomato passata sauce (or 1½ cups diced tomatoes)
1 cup water or stock (chicken, beef or vegetable)
½ cup malt or cider vinegar
juice of 1 lemon
½ cup honey
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon smoky paprika
¼ teaspoon cayenne pepper
1 teaspoon fennel seeds
¼ teaspoon salt
¼ teaspoon pepper
1. Place olive oil in a pan and add onion, garlic and ginger. Cook over a moderate heat until the onions are translucent.
2. Add all the dry ingredients to the pan – sugar, paprika, cayenne, fennel seeds, salt and pepper and cook momentarily before adding all the other ingredients. Mix well and reduce heat to a simmer.
3. Cook for 30 minutes stirring regularly to prevent sticking and burning and to ensure that the sauce thickens.
4. Cool and use as required.
- When I make this sauce, I often liquidise it so it become smooth and silky. If you want smooth rather than chunky barbecue sauce, blitz the sauce at the 20 minute mark and then cook it for the final 10 minutes.
- The sauce will keep for a week or two in an airtight container in the fridge or alternatively, it can be placed into small containers and frozen. You can then defrost a container at a time as and when needed.