It’s all in the DIY sauce

The Jewish Chronicle - - LIFE -

IT’S STRANGE that bar­be­cues have be­come so pop­u­lar here, given that we are a northerly coun­try po­si­tioned pre­car­i­ously be­tween the At­lantic and the North Sea. This form of cook­ing rightly be­longs in the steamy deep south of the US and the beach in Aus­tralia. But in the UK? Re­ally?

The fact is that the bar­be­cue has be­come our sym­bol of de­fi­ance against the weather. In any Bri­tish sub­urb, if it’s July or Au­gust and the driz­zle has abated, it will not be long be­fore the un­mis­tak­able smell of char­coal and fire­lighters be­gins to waft over the gar­den fence.

How tragic then that when the sun comes out and we fi­nally fire up our grills that the re­sults are so dis­ap­point­ing. The av­er­age Bri­tish bar­be­cue tends to con­sist of poor qual­ity burg­ers and bangers which are charred on the out­side and raw on the in­side, all en­cased in burger buns whose tex­ture is some­where be­tween cot­ton wool and card­board, served with cloy­ingly sweet, ar­ti­fi­cial tast­ing su­per­mar­ket bar­be­cue sauce.

It doesn’’t have to be this way. Barce­cu­ing can be easy and de­li­cious and the qual­ity of the meat is paramount. First of all make sure your bar­bie is hot enough. Use char­coal — if you have a gas bar­be­cue you might as well use the grill in the kitchen. If you are hav­ing chicken, use fil­lets, prefer­ably thighs which are more suc­cu­lent on the grill. Any lamb is fan­tas­tic bar­be­cued — chops are per­fect, and be­fore you start cook­ing, mar­i­nate them in the clas­sic Greek com­bi­na­tion of oregano, lemon juice and olive oil.

And above all, make your own bar­be­cue sauce — it can be done in 10 min­utes and used ei­ther as a mari­nade or a dip­ping sauce for the meat. It couldn’t be eas­ier. Into a saucepan, put 100g of tomato ketchup, a ta­ble­spoon of dark brown soft sugar, two ta­ble­spoons of cider vine­gar, a tea­spoon of Ja­maican hot pep­per sauce, a tea­spoon of gar­lic gran­ules, a tea­spoon of English mus­tard and two tea­spoons of light soy sauce, (if you can find veg­e­tar­ian Worces­ter­shire sauce, add a dash also). Add 50mls of wa­ter, mix to­gether and bring to a sim­mer. Af­ter two min­utes take off the boil and leave to cool.

Now all you need to do is stare at the sky wait­ing for the rain to stop. Don’t worry if it doesn’t. The sauce will keep for a few days in the fridge.

The av­er­age Bri­tish bar­be­cue uses ar­ti­fi­cial tast­ing su­per­mar­ket sauce

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.