Friday, 17 January 2014

Barbecue Sauce

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful


We are in the midst of winter here in the north west of England, and it is cold! Really cold! But no snow though - yet. Summer is a distant memory for most at the moment so I thought I'd revive some of those long-lost days by posting a recipe for Homemade Barbecue Sauce. It's smoky, sweet, spicy all in one and just what we need to put some colour into these dull January days. I used mine to make BBQ Chicken Sandwiches - the recipe for which is coming soon! 

For the record, I have never been a fan of the barbecue sauce that you can get in the shops - I think it's way too strong and smoky. This homemade one is perfect and a real balance of all the flavours. Hope you like it!


A Simple List of Ingredients:


1. Dijon Mustard
2. Worcestershire Sauce
3. Maple Syrup
4. Malt Vinegar
5. Red Chilli Powder
6. Brown Sugar
7. Vegetable Oil
8. Tomato Ketchup
9. Salt and Black Pepper
10. Smoked Paprika
11. Onion
12. Garlic
13. Paprika
14. Water
15. Paprika

Bismillah, let's begin!


Into a large bowl, place 125 ml of Water ..



500 ml Tomato Ketchup



2 tablespoons Malt Vinegar



3 tablespoons Maple Syrup



4 ounces (113 grams) Brown Sugar



2 teaspoons Dijon Mustard



1 teaspoon Smoked Paprika



2 teaspoons Paprika



2 teaspoons Red Chilli Powder



2 teaspoons Worcestershire Sauce



Salt and Black Pepper, to taste




Stir well and set aside.



Next, peel and finely chop 1/2 an Onion.




Along with 2 Garlic Cloves.



Heat 2 tablespoons of Vegetable Oil in a pan.



Add the onions and garlic.



Cook until soft.



Add the sauce mixture.



Stir and bring to the boil.



Cover and simmer on low for 30 minutes.



After 30 minutes, remove from the heat.



Use straight away or cool and store in a container in the fridge until you need it!



Barbecue Sauce

Adapted from Laura in the Kitchen

Ingredients

·     2 teaspoons Mustard
·     2 teaspoons Worcestershire Sauce
·     3 tablespoons Maple Syrup
·     2 tablespoons Malt Vinegar
·     2 teaspoons Chilli Powder
·     4 ounces (113 grams) Brown Sugar
·     2 tablespoons Vegetable Oil
·     500 ml Tomato Ketchup
·     Salt and Black Pepper, to taste
·     1 teaspoon Smoked Paprika
·     ½ Onion, peeled and finely chopped
·     2 Garlic Cloves, peeled and finely chopped
·     125 ml Water

Method

1.    Mix all the ingredients except the vegetable oil, onion and garlic in a mixing bowl.

2.  Heat the oil in a saucepan. Add the onion and garlic, and cook until softened.

3.   Add the sauce mixture, and mix well. Bring to the boil, and then cover. Simmer for 30 minutes on a low heat. Use straight away or allow to cool. Store in the fridge until use.

This Time Last Year:





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Wasalaam!

2 comments

  1. Fab...I now getting ready to stock up in old tomato squeeze bottles ready for the BBQ in late spring & summer..

    ReplyDelete

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