Tomato ketchup

Ingredients

6kg/13lb ripe tomatoes, roughly chopped
8 medium onions, peeled, halved and sliced
2 large red peppers, seeds and white filament removed, chopped
150g/5oz soft brown sugar
500ml/17fl oz cider vinegar
1 tsp mustard
½ tsp large piece of cinnamon stick
1 tbsp whole allspice
1 tbsp whole cloves
1 tbsp ground mace
1 tbsp celery seeds
1 tbsp black peppercorns
2 bay leaves
1 garlic clove, peeled and bruised
salt
paprika, to taste (optional)


Method:

Combine the tomatoes, onion and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft.

Push through a coarse-mesh sieve and return to the pot with the sugar, vinegar and mustard. Tie the cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaves and garlic in a square of muslin and drop it into the stew. Bring the mixture to the boil, then reduce to a slow simmer. Continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.

Leave to cool, remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles. Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.

Use it as you would any commercial tomato ketchup, to accompany burgers, sausages, and plain grilled fish and chicken, but always with enormous self-satisfaction bordering on smugness.

Makes approx. 4 jars

Recipes by Hugh Fearnley-Whittingstall

Making Tomato Sauce

Makes about 1 pint (600 ml)

Ingredients:

30 gm butter
900 gm tomatoes - skinned, seeded and finely chopped
1/2 - 1/2 tsp sugar
salt and pepper


Directions:

Melt the butter in a heavy-based saucepan over low heat. Add the tomatoes and stir to mix with the butter. Cover and cook for 5 minutes.

Uncover and stir in the sugar. Partly cover the pan and simmer gently, stirring occasionally, for 30 minutes or until the tomatoes have softened and the sauce is thick.

Season the sauce to taste with salt and pepper. Use immediately or cool and then refrigerate or freeze.


Source: The Ultimate Cooking Course & Kitchen Encyclopedia

Master Class Barbecue Sauce

Ingredients:

1/2 cup dark brown sugar - firmly packed
2 tbsp chili powder
1 tbsp black pepper
2 tsp sage
1 tsp ground allspice
1 tsp granulated garlic
1 tsp salt
1/2 tsp ground cloves
1/2 tsp cayenne (optional)
1/4 tsp ground mace
1 cup white vinegar
1/2 cup clover honey
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 (32 oz) bottle of ketchup

Directions:

Combine all of the dry ingredients in a non-reactive saucepan. Blend in the vinegar, honey, Worcestershire sauce and soy sauce. Bring the mixture to the boil.

Stir in the ketchup, being careful that the mixture doesn't pop and splatter. Reduce the heat and simmer for 30 minutes, stirring occasionally. Adjust seasonings to taste.

Use the sauce warm or chilled. It will keep for several weeks in an airtight jar in the refrigerator.

Makes 6 cups.

Collection of Recipes from the Internet.

Bar-B-Cue Sauce

Ingredients:

2 tbsp minced onions
1 tbsp ground coriander
2 tbsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp cayenne pepper
3 tbsp lemon juice
1/4 cup soy sauce

Directions:

In a bowl combine minced onions, coriander, honey, salt, pepper,garlic powder, cayenne pepper, lemon juice and soy sauce.

Mix well. Use as a basting sauce or marinade

Makes about 3/4 cup.

Collection of Recipes from the Internet

Barbecue Sauce Base

Ingredients:

16 oz tomato sauce
1 small onion
1/4 cup olive oil
1/4 cup cider vinegar
2 cloves garlic - minced
2 tbsp lemon juice
1 tbsp black pepper
1 tsp paprika
1 tsp dry mustard
1/2 tsp Tabasco
1/2 tsp salt

Directions:

Saute onion and garlic in olive oil in a saucepan. Cook until transparent. Add lemon juice, salt and pepper , paprika, mustard and Tabasco. Mix well. simmer over medium heat for 5 minutes. Reduce heat to low and add tomato sauce and vinegar.

Let simmer for an additional 15 minutes. From here you can add whatever flavour you want. Brown sugar, honey or molasses for a sweet sauce. chillies and cayenne for a hot sauce. Really, whatever you like.

This is the base you need to get started. This recipes will give you a good. thick tomato sauce that you can then add to.

Collection of Recipes from the Internet.

Hawaiian Marinade

Ingredients:

1/4 cup sugar
1/4 cup soy sauce
1/4 cooking oil
1/4 cup water
2 tbsp molasses
2 cloves garlic - minced
1 tsp ginger
1 tsp dry mustard
1 tsp salt

Directions:

Combine all ingredients in a blender and mix until smooth. Pour into a resealable plastic bag and store in the refrigerator. Shake before using.

This marinade recipe is sweet and works well on any kind of meat.

Collection of Recipes from the Internet.