Rachel Khoo: Sticky barbecue glaze

 
Illustration by Heather Gatley
Rachel Khoo19 June 2014

There’s nothing like the smell of charcoal and sizzle of searing sausages to announce the arrival of summer. It doesn’t take much more than a slight rise in temperature to get us barbecuing, come rain or shine, and with good reason: everything tastes better a bit chargrilled. I’m getting ready for Cancer Research UK’s Big BBQ Weekend (19-20 July) with a big batch of my fail-safe barbecue glaze, which you can douse liberally over anything from sausages and chicken thighs to thick slices of aubergine and portobello mushrooms.

Sticky barbecue glaze

Serves 4

1 tbsp olive oil

1 small red onion

5 garlic cloves, peeled

Pinch of sea salt

1 tsp chilli flakes

1 heaped tbsp English mustard

300ml ketchup (about one

small glass bottle)

4 tbsp red wine vinegar

1 tbsp treacle

A generous grind of black pepper

Heat the oil in a medium saucepan. Peel and finely chop the onion, and mince the garlic in a garlic press. Add both to the oil and season with sea salt. Cook for 5 minutes on a low heat until softened. Add the chilli flakes and cook for 2 more minutes.

Add the mustard, ketchup, vinegar, treacle and pepper, stir well and bring to the boil. Reduce the heat and simmer gently for 5 minutes (add a little water if you want a looser consistency). Store in a sterilised jar until BBQ day.

When ready to use, simply brush the sauce over your cut of meat or vegetables and place on a hot grill for a lovely sticky and sweet glaze.

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