Sauce recipes

A BIT SAUCY

July is primetime for BBQs. This month FRAN STEVENS, aka The Food Wife, has some fantastic sauces and marinades that should ensure yours is super tasty.

SATAY MARINADE

Enough to marinade 2 chicken breasts

As soon as the sun is shining this satay recipe is perfect for marinating some meat and cooking on the BBQ. This quantity is enough to marinate two large chicken breasts, cut into strips.

It is easily scaled up and works excellently with pork too. I love skewering the marinated pork with alternate pieces of fresh pineapple and then barbecuing. ✃

Ingredients 1 heaped tbsp crunchy peanut butter 1 tsp soy sauce (gf if required) 2 tbsp sweet chilli sauce Juice of 1 lime 3 lime leaves, roughly chopped (or use the zest of the lime) 1 lemon grass, bruised with the back of a knife and then finely chopped 1 inch of ginger, peeled and roughly chopped Method Combine all ingredients together. Coat the meat and allow to marinate.

Aim to do this the night before for ultimate flavour and then skewer and cook the next day.

Quick Tip If you are using wooden skewers be sure to pre-soak them in water so the sticks don’t burn on the barbecue.

basic bbq sauce Makes 270g (about a small jar)

Whether you’re using a barbecue sauce as a marinade or as a condiment, using a homemade one means you can tweak it to your own taste and also have the satisfaction of using something homemade. The quantity here is enough to marinade 500g-1kg meat or to store in the fridge for a week in a sealed jar for use as a condiment.

This is a basic recipe for barbecue sauce, and it’s sweet, so if you’re not a sweet fan, try halving the sugar/ syrup and taste, adding a little as you go. Of course you could always add a little something extra. Try some chilli flakes for a kick, or a little liquid smoke to bring that distinctive flavour of a real BBQ.

Ingredients 150g tomato ketchup (gf if required) 35g cider vinegar 35g soft light brown sugar 35g maple syrup 15g Worcestershire sauce (gf/vegan if required; I used Henderson’s Relish which is both gf and vegan) Method Simply combine all ingredients and stir until smooth. If not using immediately, store in an airtight jar in the fridge, for up to a week. Thai Three

Taste Sauce

Serves 3-4 as tapas

A staple in many Thai restaurants, the three tastes here are salty, sweet and sour. The saltiness comes from the fish sauce, the sweet from the palm sugar and the sourness from the tart tamarind paste. There’s also a good punch of heat from the chilli and garlic. This is more a stir fry sauce but it does make is an excellent accompaniment to BBQ fish or tofu. Make a batch and if not using it all at once, divide into mini portions and freeze. This recipe makes the sauce which you can then add to your chosen Thai dish. Once made simply add it to the end of your cooking of your fish or tofu. Serve with rice or noodles.

Ingredients 3 chillis, roughly chopped (including seeds) 8 fat cloves of garlic 2 tbsp vegetable oil 3 tbsp fish sauce 4 tbsp tamarind paste 2 tbsp water 65g palm sugar

Method Begin by using a food processor to blitz the chilli and garlic into a rough paste.

In a wok, heat the oil over a medium high heat and then stir fry the chilligarlic paste for about 30 seconds until fragrant.

Add the remaining ingredients and simmer until slightly thickened and the sugar fully dissolved. This may take three or four minutes. Stir frequently.

Remove from the heat and it is now ready to use on your cooked fish or tofu, simply add for the last minute or two of cooking.

Quick Tip Adjust the amount of chilli depending on your tolerance.

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