You may have seen the recipe I put up for barbecue sauce a couple of months ago. And while that is still my go to recipe for barbecue sauce, I came up with something at the weekend which is quicker and easier to make, but still tastes really good. You can get a batch of this ready in 20 minutes, and it will keep in a sterilised jar in the fridge for a couple of weeks.
I made this to go with our Big Lunch that I hosted yesterday with Grub Club, and it was the perfect accompaniment to the warm and cold meats, and salads that we ate. I've already had a couple of requests for the recipe so thought I'd put it up here.
Makes enough for 3 or 4 meals for 4 people
5 cloves of garlic (roughly chopped - the sauce is sieved at the end, so don't worry if you don't chop your garlic too finely)
2 tsp fennel seeds
4 tsp dijon mustard
8 tbsp soy sauce
8 tbsp cider vinegar
6 tbsp ketchup
3 tbsp tomato puree
4 tbsp soft light brown sugar
2 tbsp agave nectar
2 tbsp molasses
1 tbsp smokey paprika
(You can swap the molasses and agave nectar for honey and syrup).
Add all the ingredients to a saucepan and bring to the boil. Boil for 15 minutes, stirring occasionally, then sieve the sauce into a bowl and allow to cool. Smother over cooked meat, and enjoy!
If you want to use this to marinate raw meat, then mix all the ingredients together, and marinate meat for 4-6 hours. Then cook the meat, dripping in marinade, under the grill or on the barbecue.
This sauce works well with all meat, but is particularly good with pork or chicken.
I made this to go with our Big Lunch that I hosted yesterday with Grub Club, and it was the perfect accompaniment to the warm and cold meats, and salads that we ate. I've already had a couple of requests for the recipe so thought I'd put it up here.
5 cloves of garlic (roughly chopped - the sauce is sieved at the end, so don't worry if you don't chop your garlic too finely)
2 tsp fennel seeds
4 tsp dijon mustard
8 tbsp soy sauce
8 tbsp cider vinegar
6 tbsp ketchup
3 tbsp tomato puree
4 tbsp soft light brown sugar
2 tbsp agave nectar
2 tbsp molasses
1 tbsp smokey paprika
(You can swap the molasses and agave nectar for honey and syrup).
Add all the ingredients to a saucepan and bring to the boil. Boil for 15 minutes, stirring occasionally, then sieve the sauce into a bowl and allow to cool. Smother over cooked meat, and enjoy!
Pulled pork, smothered in sticky BBQ sauce
If you want to use this to marinate raw meat, then mix all the ingredients together, and marinate meat for 4-6 hours. Then cook the meat, dripping in marinade, under the grill or on the barbecue.
This sauce works well with all meat, but is particularly good with pork or chicken.
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