Methods Cola Barbecue Sauce
This one is an interesting twist to the brown sauce; and a
good substitute, too.
The slight sweetness from the cola and its tangy undertones
give the familiar flavours of brown sauce a rejuvenating lift to
poultry, lamb or gamey meats. It can also be used as a marinade for
steaks or chicken, if you are adventurous enough to evolve its recipe!
1. In a saucepan, simmer 250g of barbecue sauce, 290g of Coca-Cola
or Pepsi and a stick of butter or margarine.
2. After 45 to 60 minutes, take it off the heat and season with salt and
pepper. Just know that this sauce is not meant to have a thick consistency.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mango Barbecue Sauce
The appetising orange colour of this one will remind you of
processed baby food but the flavours are way more sophisticated.
It has a gentle tangy edge to its sweetness with spicy up-lifter which
makes it a perfect companion for grilled prawns and all types of white
meat, fish, chicken and even duck.
1. In a saucepan, throw in a peeled and cubed ripe mango,
250g of mango chutney, 120g of minced onion, 15g of minced
garlic, 875g of canned crushed plum tomatoes with the juices,
30g of cider vinegar, 15g of molasses (available in many organic stores)
and a dash of Tabasco sauce.
2. Cover the saucepan and simmer these ingredients on low heat
for 20 minutes or until the sauce thickens.
3. Then puree or mash through a strainer and season with salt and
pepper before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Orange-Sour Cream Sauce
At first taste, I thought this one was orange cheesecake in a spoon.
Its orangey zesty undertones help cut the creaminess of its
consistency and flavour. However, it is a surprisingly terrific
companion for a variety of grilled fruits like pineapple and melon.
My favourite´s the grilled papaya with a dollop of this creamy,
zesty sauce. Papaya´s meaty, juicy quality gives the sauce a
terrific body. Now, the best part is that there is no cooking required.
1. All you need to do is mix together 450g of sour cream,
125g of brown sugar, 30g of orange juice, 30g of orange liqueur and
5g of grated orange peel. You do need to refrigerate it for a few
hours before serving.
2. Cut fruits of your choice in thick, chunky slices and grill them for
a minute or two on each side. Allow for the flesh to be seared to
have that smokey flavour.
Tip: You can replace the orange liqueur with a generous
tablespoon of Sunquick.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Blueberry Barbecue Sauce
Rajesh advises that you consume this sauce the same day you
make it. Believe me, spreading this tangy and plummy sauce on
your grilled meats makes a world of difference. You´d love the deep
purple colour too! Although it is rather zesty on your palate at first
contact, its hint of sweetness will come through to complement the
flavours of lamb, beef or gamey meats.
1. Now to begin, heat up 30g of vegetable oil in a saucepan.
2. Saute 60g of minced onion and 15g of minced jalapeno chillies.
When these wilt, add 60g of ketchup, 60g of vinegar,
45g of brown sugar, 45g of Dijon mustard and a generous tablespoon of
Tabasco sauce.
3. Bring it all to a simmer before adding 500g of either fresh or
frozen blueberries.
4. Continue simmering on low heat for another 10 minutes until
the sauce thickens.
5. Once it is off the heat, puree or mash through a strainer and season
with salt and pepper before serving.
A tip: You can replace the jalapenos with pickled green chillies. Just add one or two cili padi for a local kick.
| 
