Yet another sunny weekend - it is such a pleasure to be able to plan a BBQ and almost be guaranteed a warm barmy evening to enjoy the last rays of the sun with a cool glass of wine, a few friends and the odd child running round the garden.
Of course it is so easy these days to nip to the supermarket and buy ready prepared meat for the barbie. However on days like this when I have a plan I prefer to buy meat from the butcher and prepare it myself. This is such a quick and simple marinade / sauce which has wonderful results.
2 tbs Clear Honey
1 tbs Soft Brown Sugar
1 Tbs Worcester Sauce
2 tbs Tomato Ketchup
1 teaspoon of mustard
dash of soy sauce
Combine all the ingredients in a small saucepan.
Heat very gently stirring regularly till everything has become smooth, blended and there are no sugar granules left.
Take of the heat, allow to cool slightly then pour over the meat. If you have enough put some in a small jug to serve separately on the table (I sometimes do double amounts and then split it)
Leave the meat in a covered bowl or plastic bag in the fridge to marinate.
Take the meat from the fridge a little ahead of cooking and when the coals are ready lay the meat over the BBQ and pour any residual sauce over the top, cook depending on meat and bring to the table.
Serve with the reserved jug to rapturous plaudits.
I have used this with chicken, beef steaks, pork ribs, kebab meat or vegetables marinaded before being skewered.
A very versatile quick sauce; add more honey for a really sticky marinade, add a chopped chilli or extra mustard for hot tangy sauce. Or add some sweet chilli sauce and a touch of coconut milk (once taken off the heat) for a more oriental flavour.
I also now use this as the basic for a smoky stir fry sauce, again adding touches depending on mood.
Give it a try and let me hear your adaptations.
Enjoy.
Tiggy
We are in the season of strawberries and there are so many different recipes to create. This is not necessarily to be restricted to strawberries but they work so well together. I love the ease and simplicity of this recipe that then produces an unbelieveably delicious complement other than cream.
Do not be fooled into thinking this is the calorie free alternative to clotted cream this is pure indulgence. I remember it by 2 x 2 x 2 + 2.5.
2oz / 50g Butter
2oz / 50g Sugar (brown sugar works best)
2ozv / 50g Golden syrup
Vanilla Essence
2 1/2 fl oz / 75ml double cream
Juice of lemon (optional)
Over a very gentle heat combine the butter, sugar and golden syrup.
Watching it carefully and stirring occaisionally allow the ingredients to melt into to each other. Do not allow it to burn.
As the last of the butter melts stir well to mix
Remove from the heat and add the vanilla essence. This is the time to add the lemon. I find it cuts the sweetness and adds a subtle tang but my children definitely prefer the pureness of all sugar so we often have it without.
Allow to cool slightly before adding the cream. Mix well so that all ingredients form a combined thick gloopy sauce.
This can be served warm on fresh strawberries but equally can be prepared early in the day or the day before. As it cools the sauce becomes thicker.
Serve over fresh strawberries and enjoy. My family were sceptical that there is any thing to beat clotted cream or double cream but finally were persuaded to try it. Now such a firm favourite one son will only eat strawberries with this on.
Try it out on your own brood and see what they think. Such an easy and impressive addition to strawberries you can serve it up to guests feeling confident they will enjoy and be impressed.
Enjoy
Tiggy
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