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Recipe: BBQ Marinade

BBQ Marinade

BBQ Marinade

Recipe

BBQ Marinade

Makes 2x 500 ml bottles Cooks Hob and Full Steam for sterilising 100C for 12 -15 minutes. Prep: 30 Minutes

Ingredients

1 large onion (chopped)

3 garlic cloves (chopped)

30 g dried apricots (chopped)

2 tbsp rapeseed oil

2 tbsp brown demerara sugar

500 g crushed tomatoes (tin or jar)

3 tbsp apple vinegar

1 tbsp concentrated tomato puree

1 tbsp honey

1 tsp each mild and hot paprika powder

2 heaped tbsp dried oregano

1-2 fresh hot chillies (chopped)

1 tbsp Worcester sauce

1 star anise

3 cloves

2-3 tsp salt

Freshly ground black pepper

3 tbsp whiskey

1-2 tsp lemon juice

Allergens highlighted in bold

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Step 1 -  BBQ Marinade

Step 1

Fry the onions, garlic and chopped apricots in hot oil. Sprinkle sugar and allow it to caramelise slightly. Add crushed tomatoes (be careful as they may splatter), apple vinegar, tomato puree, honey, paprika, oregano, chopped chilli and Worcestershire sauce. Boil up at medium heat while stirring.

Step 2 - BBQ Marinade

Step 2

Add star anise and cloves to the sauce and let it simmer. After 15 minutes, turn off induction hob, strain the sauce to remove the star anise and cloves, and allow to rest for 30minutes.

Step 3 -  BBQ Marinade

Step 3

Season with salt, pepper, whiskey, lemon juice and blend finely. Test if you would like to add more sweetness or acid and then add more sugar or lemon to taste. Boil up again.

Pour the sauce into two sterilised bottles of 500 ml each. Select 100°C Full Steam and place closed bottles for 12 minutes. Then leave to cool.

Step 4 - BBQ Marinade

Step 4

Keep bottles in a cool, dark place and use within six months. Once opened, the sauce should be consumed within one month and kept in the fridge.

Tip

If you prefer a smokier flavour, simply use smoked paprika powder

We suggest: NEFF Full Steam

We suggest: NEFF Full Steam

Enjoy succulent and fuller flavour whilst retaining all the nutrients with NEFF Full Steam cooking.

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