Barbecue sauce

CategoryBraai, Marinade

Yields1 Serving

 10 ml olive or canola oil
 2 onions, finely chopped
 2 cloves of garlic, crushed
 30 ml finely grated fresh ginger or 1 tsp (5 ml) ground ginger
 5 ml ground coriander
 50 g sachet tomato paste
 400 g tin chopped tomatoes
 80 ml strong Rooibos tea, water or apple juice
 60 ml tomato sauce
 60 ml chutney
 10 ml dried mixed herbs
 10 ml Worcestershire sauce
 15 ml lemon juice
 10 ml finely grated lemon rind
 15 ml mild mustard or 1 tsp (5 ml) dried mustard powder
 black pepper to taste

1

This recipe is in Cooking from the Heart 4

Ready in 45 minutes

A versatile sauce, as it can be used as a marinade or sauce to accompany meat and side dishes.

1. Heat oil over a medium heat in a saucepan. Fry onions for a few minutes until soft. Add garlic and ginger and fry for another few minutes.
2. Stir coriander and tomato paste into onions and mix well. Add tomatoes, rinse tin with liquid and add to ingredients in saucepan.
3. Add the remaining ingredients and bring to the boil. Reduce heat and simmer without lid for 10 -15 minutes or until thickened. Stir often.
4. Season with more lemon juice and pepper if necessary.
5. Use to marinate meat, before being braaied. Or serve as a sauce to accompany the meat and side dishes.

Tips
1. Chakalaka: fry 1 carrot, coarsely grated and ½ red or green pepper, chopped, with the onions and add 1 tsp (5 ml) mild curry powder with the coriander.
2. The sauce will last for 2 weeks in the fridge in an airtight container or sterilised glass jar.
3. When buying sauces like chutney or tomato sauce, choose a good quality option that is lower in salt and sugar. Check the food labels and read page 13 for more info.
4. When using this sauce, take care to season meat or other ingredients in the meal lightly with salt, as there are already salty seasonings in the sauce. If using it as a marinade with meat, only season meat with 1 tsp (5 ml) salt per kilogram of meat, instead of 1½ tsp (7,5 ml) salt per kilogram of meat.
5. If you prefer a smoother barbecue sauce, blend the cooked sauce with a hand blender.

Ingredients

 10 ml olive or canola oil
 2 onions, finely chopped
 2 cloves of garlic, crushed
 30 ml finely grated fresh ginger or 1 tsp (5 ml) ground ginger
 5 ml ground coriander
 50 g sachet tomato paste
 400 g tin chopped tomatoes
 80 ml strong Rooibos tea, water or apple juice
 60 ml tomato sauce
 60 ml chutney
 10 ml dried mixed herbs
 10 ml Worcestershire sauce
 15 ml lemon juice
 10 ml finely grated lemon rind
 15 ml mild mustard or 1 tsp (5 ml) dried mustard powder
 black pepper to taste

Directions

1

This recipe is in Cooking from the Heart 4

Ready in 45 minutes

A versatile sauce, as it can be used as a marinade or sauce to accompany meat and side dishes.

1. Heat oil over a medium heat in a saucepan. Fry onions for a few minutes until soft. Add garlic and ginger and fry for another few minutes.
2. Stir coriander and tomato paste into onions and mix well. Add tomatoes, rinse tin with liquid and add to ingredients in saucepan.
3. Add the remaining ingredients and bring to the boil. Reduce heat and simmer without lid for 10 -15 minutes or until thickened. Stir often.
4. Season with more lemon juice and pepper if necessary.
5. Use to marinate meat, before being braaied. Or serve as a sauce to accompany the meat and side dishes.

Tips
1. Chakalaka: fry 1 carrot, coarsely grated and ½ red or green pepper, chopped, with the onions and add 1 tsp (5 ml) mild curry powder with the coriander.
2. The sauce will last for 2 weeks in the fridge in an airtight container or sterilised glass jar.
3. When buying sauces like chutney or tomato sauce, choose a good quality option that is lower in salt and sugar. Check the food labels and read page 13 for more info.
4. When using this sauce, take care to season meat or other ingredients in the meal lightly with salt, as there are already salty seasonings in the sauce. If using it as a marinade with meat, only season meat with 1 tsp (5 ml) salt per kilogram of meat, instead of 1½ tsp (7,5 ml) salt per kilogram of meat.
5. If you prefer a smoother barbecue sauce, blend the cooked sauce with a hand blender.

Barbecue sauce
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