Sweet Chilli Sauce
Good – Thickens up well, don’t overcook!
Yield: 6 small bottoles
Preparation time: 15 minutes or less
1 x 1.2 L cider vinegar
50-100 g fresh ginger (8:1 ratio, fresh to dry)
100 g garlic
300 g fresh seeded chillies
2 kg sugar
1 tsp salt.
1. Puree ginger, garlic and chillies with some vinegar and place in saucepan
2. Add rest of vinegar, sugar and salt. Bring to boil, lower heat and simmer until a syrupy consistency - usually around 30-40 minutes. Pour into bottles.
Cider vinegar gives a better finish than malt vinegar. I use a mild chilli (Bell) or medium hot chilli (Birds Eye), because I feel that a sweet sauce should be mild and not burn your mouth out. Use this for chicken, fish - any light flavoured meat.
Yield: approx 1.15kg
6-8 large juicy lemons
225 g unsalted butter
575 g caster sugar
5 large eggs.
1. Grate the zest from the lemons, squeeze the juice and strain it into a large measuring jug, you will need 300ml juice
2. Cut the butter into small pieces
3. Put the pieces of butter into a glass bowl, along with the sugar, lemon jest and juice
4. Set bowl over a pan of gently simmering water, the bottom of the bowl should not touch the water, nor should the water boil rapidly
5. Stir the mixture until the butter has melted and the sugar has completely dissolved
6. Store in the fridge.