Archive for The Foodies Forum This forum is for food lovers everywhere, discuss food to your hearts content and share favourite recipes.
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Manta Ray a l'Anglaise
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Barbeque SauceThis sauce, made from store cupboard staples keeps very well in a squeezy sauce bottle, it's then ready at a moments notice to pep up chicken portions or belly pork/spare ribs etc.
4oz honey (I always use golden syrup)
4 tablespoons dark brown sugar
4 tablespoons tomato ketchup
2 tablespoons Worcester sauce
2 tablespoons red wine vinegar
2 tablespoons mixed english mustard (or 1 tablespoon dry powder)
Mix everything together and heat slowly till the sugar has dissolved - no need to boil, store as suggested above. It's best to squeeze some over cooked meats rather than cook the meat in it, because it's got a high sugar content it soon caramelizes. I then pop it back in the oven for 5 minutes, if there are no meat juices I add a dash of water.
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Nannyp
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I can see I am going to be putting back on, all the weight I have lost if you carry on.
This sounds delicious and so easy.
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Manta Ray a l'Anglaise
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It is. . . on both counts, sorry - I'll find some good diet recipies for you next
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