| 6.5°C Dublin

GETTING SAUCY

>Salsa Verde

This useful sauce has to be credited to my neighbour Tony, who makes great batches of the stuff every few weeks. It makes a fine basting sauce. ingredients: Small bunch of parsley; smaller bunch of mint leaves; 3-4tbsp capers; 1tbsp Dijon mustard; 2tbsp wine vinegar; 1 tin of anchovies (drained); 2 cloves of garlic; salt and pepper; 200ml olive oil.

>Blitz the lot in a blender or pound in a pestle and mortar.

>This keeps well in the fridge for a month or two but may solidify slightly.

>Barbecue Sauce

If you must have a sticky barbecue sauce try this, it is much better than any bought version and keeps in the fridge for months. Use as a meat marinade, in burgers or as a general condiment.

ingredients: 1 large grated onion; 6 mashed garlic cloves; 4tbsp Worcestershire sauce; 3tbsp brown sugar, 1-3tsp dried chilli; 1tbsp ground cumin; 1tsp salt; black pepper (10-15 turns of a grinder); 2tbsp cider vinegar; 2tsp mustard; 300g tomato ketchup, 500ml cider (or ale).

>Add all the ingredients in a saucepan and bring to the boil.

> Simmer for 40 to 50 minutes until thickened, stirring occasionally. Add a little more cider or water to prevent it sticking.

>Taste near the end of cooking and adjust the spiciness with more spices or some dashes of hot Tabasco Sauce or Nandos Piri Piri sauce.


Privacy