Apple barbecue sauce
by
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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Ingredients
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Imperial
BBQ sauce
- 2 Braeburn apples, peeled and 2cm diced
- 2 large onions, finely diced
- 4 garlic cloves, finely chopped
- 1/2 tsp chilli flakes
- 100g of brown sugar, dark soft
- 4 tbsp of cider vinegar
- 100ml of soy sauce
- 300ml of tomato ketchup
- 150ml of chicken stock
- 50ml of extra virgin rapeseed oil
Equipment
- Blender
- Fine chinoise
Method
1
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
2
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
3
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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© Great British Chefs 2019