Saturday, November 23, 2013
Sweet and Sour Sauce
I usually make a big batch of this and freeze half for an easy tea later in the month when money and energy may be in short supply.
Out of interest, have any of you found yourself creating your favourite takeaway dish at home....?
1 pepper (any colour but preferably red, yellow or orange)
1 clove of garlic
Half a red chilli (you can vary this depending on taste)
A knob of ginger
Either one fresh pineapple or a 425 gram tin of pineapple in juice
4 star anise
50 grams of tamarind paste
100 grams of caster sugar
100 ml of rice wine vinegar
1 tablespoon of tomato puree
1 teaspoon of honey
Salt and Pepper
Chop all the vegetables and place in a pan with most of the pineapple (leave some aside to be added later).
If you are using a tin of pineapple add all the juice to the pan but if you are using a fresh pineapple add some water to the pan as well.
Bring to the boil and then simmer for 10 minutes.
Cool for a couple of minutes and then liquidise.
Return to the pan and add the remaining chopped pineapple, star anise, tamarind paste, caster sugar, rice wine vinegar and tomato puree.
Bring to the boil then simmer for 20 minutes until it is reduced and sticky.
Add seasoning and honey to taste.