Monday, 13 June 2016

Spicy sauce

This is my favourite sticky sauce.  It's adaptable and can be used as a marinade too.

It is from that lovely old Readers Digest book, The Cookery Year which has now been out of print for many a year (mine is dated 1974) although you can get hold of it second hand as I discovered last week.  As it's no longer generally available, I think I am OK to post the recipe, especially as I have adapted it a little bit.

Here's the recipe for the sauce.
4 tbsp clear honey
3 tbsp soy sauce
3 tbsp ketchup
garlic, crushed
mustard powder
salt and black pepper
juice of a small orange
1 tbsp sweet chili sauce
4 tbsp white wine vinegar
lemon juice
(many of these are to taste - the recipe doesn't give specific amounts)

Bung all the ingredients in a bowl and whisk well to combine.  Taste and adjust if necessary

How to use it depends on what you're doing and the oven temperature.  It doesn't take long before it thickens and you have to watch it doesn't burn.

Spare ribs.  Bake the ribs, covered, until nearly done, then spoon over the sauce and pop back in the oven, uncovered, until sticky.

Sausages.  As spare ribs but I don't cover them.

Salmon.  I add a bit to the uncooked fish, then do it up in a parcel and bake, uncovering for just the last little while.

Chicken:  Spoon over for the last 15 mins or so.  I have yet to try it on stir fried chicken chunks.

You get the idea, I am sure.

I make up a batch and divide it into 5 portions which I pot and freeze.

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