Secret Weapons - Sauces to Die For

Brush these simple, quick-to-make sauces on just about everything – they’ll elevate your grilled meat, chicken, fish and veggies
Secret Weapons - Sauces to Die For
ITP Images
Secret Weapons - Sauces to Die For
September 25, 2019

JALAPEÑO CHIMICHURRI

Prep time: 15 minutes
Makes: 250ml

1 small red onion, finely chopped
2 pickled jalapeños, seeded and finely chopped
1 red chilli, seeded and finely chopped
4 garlic cloves, finely grated
125ml red grape vinegar
1 tsp spinneysFOOD Salt
2 tbsp spinneysFOOD Fresh Coriander, finely chopped
A handful of spinneysFOOD Fresh Parsley (flat-leaf),
finely chopped
2 tbsp oregano, finely chopped
180ml olive oil
2 tsp brown sugar
½ lemon, juiced
spinneysFOOD Sea Salt, to taste
spinneysFOOD Black Pepper, freshly ground, to taste

1 Place all the ingredients in the jug of a food processor and pulse until the herbs are finely chopped and everything is combined. 2 Season well. Serve with grilled meats, vegetables or fish.

ROASTED GARLIC TOUM

Prep time: 15 minutes
Cook time: 35 minutes
Makes: 700ml

2 garlic bulbs
3 tbsp olive oil
1 tsp spinneysFOOD Fine Salt
1 lemon, juiced
600ml canola oil
4 tbsp ice water

1 Preheat the oven to 200°C, gas mark 6. 2 Peel and discard the outer layers of 1 of the garlic bulbs and leave the skins of the individual cloves. 3 Slice the top of the bulb off, exposing the individual cloves. 4 Place the bulb on a baking tray, drizzle with olive oil, using your fingers to rub the oil into the cloves. 5 Cover with foil and bake for 35 minutes or until the cloves are lightly browned and feel soft when pressed. Allow to cool. 6 To make the dip, peel the remaining garlic clove and place it in a food processor with the salt. Pulse until finely chopped, scraping the sides down occasionally. 7 Add the lemon juice and process until a paste forms. 8 While the food processor is running, pour in ½ a cup of canola oil in a steady stream, and 2 tbsp of the water. 9 Do the same with the rest of the oil and water, alternating between the two. 10 Process until completely incorporated, then add the roasted garlic clove and blend to combine. 11 Season to taste. Serve with grilled meat or vegetables.

GOCHUJANG HONEY BBQ SAUCE

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 500ml

2 garlic cloves, finely grated
5cm piece of ginger, finely grated
180ml spinneysFOOD Honey
2 tbsp gochujang sauce
2 tbsp rice vinegar
180ml soya sauce
4 tbsp water
1 tbsp cornstarch
1 tbsp water

1 Place all the ingredients, except for the cornstarch and water, in the jug of a blender. 2 Blend until smooth and combined. 3 Pour the mixture into a pot and place over a high heat. 4 Once the mixture starts to boil, combine the cornstarch and water before adding it to the pot, whisking quickly until it thickens. 5 Cook out the starch – about 5 minutes. Take off the heat and leave to cool. 6 Pour into a sterilised jar and store in the fridge. Use the sauce to baste or marinate chicken wings, ribs, steaks or burgers.

SPICY COFFEE BBQ SAUCE

Prep time: 5-10 minutes
Cook time: 10 minutes
Makes: 500ml

1 x 400g tin spinneysFOOD Chopped Tomatoes
125ml espresso coffee
2 tbsp soya sauce
2 tbsp blackstrap molasses/treacle
1 tbsp apple cider vinegar
2 tsp sriracha
1 tsp dried chilli flakes
40g fresh medjool dates, pitted
spinneysFOOD Salt, to taste
Cracked spinneysFOOD Whole Black Pepper, to taste

1 Place all the ingredients in a medium-sized pot and bring to a boil. 2 Reduce to a simmer and cook, stirring, for 10 minutes. 3 Place in a blender and blitz until completely smooth. 4 Allow to cool completely before transferring to a sterilised jar. 5 Use the sauce to baste or marinate chicken wings, ribs, steaks or burgers.

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

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