Tag Archives: vinegar

Barbeque sauce

Barbeque sauce

I just love this barbeque sauce. It’s quick, easy and packed with flavour. The key ingredient in this sauce is the smoked paprika – giving it a beefy, hickory smoked flavour. It makes a perfect sauce for pulled pork buns, as a marinade for steaks or chicken or just a dipping sauce for oven grilled sweet potato fries.

This recipe easily doubles, or triples up and I suggest that you do at least double the recipe – you’ll be glad you did.

Ingredients for the barbeque sauce

  • 2 tbsp olive oil
  • 1 small onion – diced
  • 2-3 cloves garlic – finely chopped
  • sea salt and freshly ground black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 tablespoon cider vinegar
  • 2 teaspoon Worcestershire sauce
  • 6 tablespoons tomato sauce

To make the barbeque sauce

  1. Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.
  2. Add paprika and stir to combine.
  3. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.
  4. Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced.
  5. Combine the barbeque sauce with your reserved pan juices and onions from the pork roast.
  6. Taste and adjust seasoning.

Make sure that you’ve sterilised a glass jar to preserve the leftover sauce. It keeps in the fridge for a couple of weeks, but guaranteed that you’ll use it up way before then.

Mint sauce

Mint sauce

There are a few flavours I will always associate with my childhood, and my Mom’s home made mint sauce served with a roast leg of lamb is one of them. Nothing beats that tangy, sweet and minty flavour! For me, the only way to serve roast lamb is with a mint sauce, and the stuff you buy at the shops cannot compare to this recipe!


  • 1/2 cup sugar
  • 1/2 cup grape vinegar
  • 1/2 bottle (50 ml) dried mint
  • 1/2 cup apricot jam


  1. Add the sugar and vinegar to a small pot
  2. Dissolve the sugar in the vinegar over a medium heat
  3. Add the mint and boil gently for about 5 minutes
  4. Scoop in the apricot jam, stir to combine and boil gently again for about 5 minutes
  5. Adjust to taste by adding more vinegar if too sweet
  6. Bottle, cool and refrigerate

The consistency should be pretty runny, however if you prefer a more jam-my consistency you can boil the sauce for longer at Step 4. You could also add chopped fresh mint with the dried mint to the sugar and vinegar mixture in Step 3.

Bobotie – the way mom used to make it

I’ve been meaning to post this recipe for ages now – Bobotie, the way my mum used to make it.

Bobotie is a classic, traditional South African Cape Malay dish consisting of spiced minced meat baked with an egg-based topping. It is traditionally served with sambal and garnished with coconut, chutney and bananas.

Growing up, bobotie was one of my favourite dishes. Unlike most kids, I actually enjoyed the spicy notes of the curry powder and the cooked raisins. My dad and my sister would always pick out the raisins from this dish – which resulted in my mom often just removing it from the ingredients all together. She would however then substitute them with some chopped apricots. Speaking of substituting ingredients, when the purse got a bit tight in the month, mom would often half the amount of mince and add about a cup of lentils instead.

If you are vegetarian, you could easily cut out the mince all together and replace it with lentils.

To this day though, whenever I find bobotie on a menu I feel compelled to try it out, just to see how it compares with this recipe. I am obviously biased, but I think this one stands up to the best of them.

PS: This is also a great dish to make as a batch and freeze for those nights you just don’t feel like cooking or if you long for that taste of home.

Enough jabber, on with the recipe.

Cooking time: 1 hour
Serves: 8
Traditional Bobotie - the way mom used to make it
60ml curry powder
30ml ginger
30ml brown sugar
15ml turmeric
2.5ml salt and pepper
170g sultanas (or raisins if you prefer)
30ml apricot jam
30ml vinegar
60ml Worcestershire sauce
60ml chutney
3 big onions (chopped)
2 cloves garlic crushed
375ml milk
2Tbs butter
olive oil for frying
2 eggs
2 slices of crust-less white bread
1kg mince
couple of bay leaves


  1. Soak bread in milk
  2. Heat oil and butter in large pan and fry onions and garlic
  3. When onions are soft add curry powder, ginger, sugar, turmeric, salt and pepper and mix well
  4. Add sultanas, apricot jam, vinegar, Worcestershire sauce and chutney and mix well
  5. Drain and mash bread and reserve milk
  6. Add bread to pan together with mince and cook for approximately 15 minutes until the meat loses its pinkness – this will be a fairly dry mixture, but don’t add water, just make sure the mixture does not burn
  7. Remove from stove and spoon into a greased baking dish and level the top (or divide between smaller dishes for freezing)
  8. Beat eggs with reserved milk, you should have approx. 300ml, pour over meat mixture and put a few bay leaves on top
  9. Stand dish in a larger pan of water to prevent it from drying out
  10. Bake at 180C for 40mins or until set

Serve with some yellow rice and sambal, garnished with coconut, chutney and bananas.