This sauce is our summer staple and appears at all our barbecues.
INGREDIENTS
1 onion, peeled
1 apple, skin on
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup raisins
1 teaspoon sea salt
2 tablespoons tomato paste
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon chilli flakes
¼ teaspoon ground ginger
1 cup orange juice
½ cup water
¼ teaspoon liquid smoke (I used Manuka Smoke Concentrate, see note below)
METHOD
Grate the onion and apple on the coarse side of a box grater and place in a medium saucepan.
Add the oil, garlic, raisins and salt, cover and cook over a medium heat for 10 minutes, stirring occasionally.
Add all the remaining ingredients and bring to the boil. Reduce the heat and simmer gently for 15 minutes until reduced, glossy and thickened slightly.
Cool for 10 minutes then place in a food processor and process until smooth.
Tip into sterilized jars, cool and refrigerate. Makes about 1½ cups
Pantry note: I used Manuka Smoke Concentrate from the NZ Manuka Egg Company. Available at good food stores. It is very potent, so add just a little to start as you can always stir in extra at the end of cooking for a stronger flavour if desired.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.