Adam Gray serves this tangy apple barbecue sauce alongside pork belly at Skylon, but the sauce also works well with chicken and seafood. Start work on this barbecue sauce recipe a few days before a weekend barbecue to get ahead.
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Heat the rapeseed oil in a thick bottomed saucepan and fry the onion and garlic until just softened with no colour
50ml of extra virgin rapeseed oil
2 large onions
4 garlic cloves
Add the apple and chilli and fry for a further minute. Stir in the sugar, soy sauce, chicken stock, vinegar and tomato ketchup
2 Braeburn apples
1/2 tsp chilli flakes
100g of brown sugar
100ml of soy sauce
4 tbsp of cider vinegar
300ml of tomato ketchup
150ml of chicken stock
Simmer gently until the apples are softened. Transfer to a blender and blitz until smooth. Pass through a fine strainer. The sauce can be served warm or at room temperature and can be stored in the fridge for up to 4 days
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