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by Glenda Caine
 

This probably started life as a braai sauce and got upgraded to restaurant fare in the 70's and 80's.

2 onions and 2 cloves of garlic, finely chopped with a piece of minced ginger

Sauté this in enough oil to stop it sticking.

Then add:
  • ½ cup water
  • 2 teaspoons English mustard
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons of Old Brown Sherry
  • 2 teaspoons soy sauce
  • ½ cup of tomato passata
  • ½ cup of Mrs Balls chutney
  • 2 teaspoons soft brown sugar
  • 3 tablespoons of tomato sauce (use a good quality, not thin red stuff)

Simmer it slowly and then taste! Maybe add a little more sherry, salt and pepper.

It can be stored in the fridge and keeps well for about a week
 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010



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