BBQ Condiments

Big Mac sauce (my copy)

1 cup (300g) mayonnaise

1 tbs. gherkin relish

2 tsp white vinegar

Pinch of white pepper

2 tsp mild mustard

1 ½ tsp onion powder

1 ½ tsp garlic powder

½ tsp sweet smoked paprika

BBQ Sauce

400g Ketchup

100g Dark brown sugar

100g Worcester sauce

50g Vinegar

10ml Hot Sauce

2 clove Garlic

10ml Mustard

5ml Salt

Quick home-made tomato ketchup

Makes 1 cup

1 tbsp balsamic vinegar

1 tbsp olive oil

2 tbsp brown sugar

2 cloves garlic, chopped

400g can chopped tomatoes

Pinch mixed spice

Salt

Freshly ground black pepper

1. Place all ingredients, except salt and pepper, in a saucepan and bring to a boil. Turn down the heat and simmer hard for 10 minutes, until liquid is much reduced, stirring regularly so the mixture does not catch on the bottom of the pan. The mixture should be syrupy and thick.

2. Season with salt and pepper to taste, then remove to a food processor or blender and blend until smooth. Pass the mixture through a sieve to produce a thick ketchup sauce. Cool and then store in the fridge.

Rhubarb Chutney (Relish, Pickle)

Ingredients:

1 pound rhubarb, cut into ½-inch pieces

4 green chilli cut into ½-inch pieces (if preferred mild recipe remove the seeds from chillies)

Approx. 2 tablespoons ginger thinly sliced

2 tablespoons oil

1/4 teaspoon turmeric

1/4 teaspoon fenugreek seeds

1-1/2 tablespoon coriander seeds

1 tablespoon fennel seeds

1 teaspoon cumin seeds

1-1/2 teaspoon salt adjust to taste

1/4 teaspoon of paprika for the colour, optional

1/3 cup sugar adjust to taste

Method

In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.

In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.

Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.

Add sugar to the rhubarb and cook on low heat for about 1 minute after rhubarb start sizzling.

You can refrigerate this chutney for about 6 weeks.

Hot Peanut Sauce

100 g (4 oz) salted peanuts

300 ml (1/2 pt) coconut milk

1 clove garlic, crushed

3 shallots or 1 small red onion, peeled

30 ml (2 tbsp) oil

5 g (1 tsp) chilli powder

60 ml (4 tbsp) lemon juice

15 g (1 tbsp) brown sugar

5 ml (1 tsp) soy sauce

salt to taste.

Grind the salted peanuts until gritty but not a paste, set aside. 

Pound the garlic with the shallots or onion and fry in the oil without browning. Stir in the chilli powder and cook for 1 minute. Add the coconut milk and allow it to come to a boil. Stir in the lemon juice, sugar, soy sauce, and ground peanuts, which will thicken the sauce. Taste for seasoning. Allow to simmer until creamy in consistency.