55
Homemade Spicy Barbecue Sauce
Prep 10 mins / Cook 1 hour 10 mins
Makes 1.25L
1 onion, quartered
3 garlic cloves, peeled
1 long red chilli or habanero chilli, seeded
700ml tomato passata
½ cup spiced BBQ rub (see page 63)
75g brown sugar
80ml apple cider vinegar
Creamy Mayonnaise
Prep 5 mins
Makes 20ml
4 egg yolks
2 teaspoons Dijon mustard
2 tablespoons lemon juice or
white wine vinegar
1 teaspoon salt
350ml grape seed or light olive oil
1. Place egg yolks, mustard, lemon juice and salt
into blender jug and secure lid.
MIX
10 seconds or until combined.
MIX
2–3 minutes. While the motor is running,
lift the inner cap slightly and gradually add oil
in a thin stream until mixture thickens
and becomes emulsified.
Storage:
Transfer to an airtight container
and store in the fridge for up to 1 week.
Tip:
To make an aioli, add 2 garlic cloves
and increase lemon juice to 2 tablespoons.
For a lime aioli use lime juice instead
of lemon juice.
Strawberry &
Raspberry Sauce
Prep 5 mins
Makes 400ml
250g strawberries, trimmed
125g raspberries
55g raw caster sugar
1. Place ingredients into blender jug and secure
lid or into personal blender cup and secure
blade assembly.
Gradually turn up to
PUREE
for 20 seconds
or until smooth.
Storage:
Transfer to an airtight container and store
in the fridge for up to 2 days.
Tip:
This sauce is delicious drizzled over yoghurt
and ice cream or your favourite dessert. For a more
indulgent sauce add 1 tablespoon of Cointreau
or triple sec liqueur.
To make the sauce super smooth, you could pass
it through a sieve.
1. Place ingredients into blender jug and secure lid.
PUREE
40–50 seconds or until combined and
smooth.
2. In a large saucepan over medium heat. Add
tomato passata mixture. Bring to the boil; reduce
heat and simmer, covered, stirring occasionally,
for 50–60 minutes or until thickened. Season
with salt and pepper. Set aside to cool.
56
115g molasses or treacle
60g honey
2 tablespoons Dijon or wholegrain mustard
1 tablespoon olive oil
salt and finely ground pepper, to taste
Storage:
Transfer to an airtight container
and store in the fridge for up to 2 months.
