Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Sweet and Sour Sauce without pineapple or vinegar

Posted by Bee & John on December 2, 2013 at 4:10 AM

John, the love of my life, has a few defects.  One of them is that he hates cooked pineapple.  To me, that had excluded one of my favourite sauces... sweet and sour.


Googling through recipes one day I came across this AMAZING (yes, it IS worth capitals) sweet and sour recipe.  What makes it so good?  Well, it isn't really the type of sauce when you think of Sweet and Sour - it isn't clear and sweet - it is thick, a LITTLE sweet and REAL tasty!  Almost like a Sweet, Sour and BBQ sauce!


So I tried it.....

First I did the recipe just as it says, in the oven with the meatballs cooked in it.

Then I did it in the thermomix steaming the meatballs - little difference so might as well!

Then I used it to steam beef cheeks (more on that in my next post)

THEN I used it steaming lamb shanks


DELICIOUS!!!  What a brilliant and tasty and fabulous sauce that's pretty easy really!!


Here is the link to the original recipe 

Here is my thermomix conversion.......

Sweet, Sour and BBQ-y sauce

• 1 onion

• 1 clove garlic

• 220g of TMX ketchup

• 2 teaspoons mustard (I used seeded)

• 150g water (that's just for the sauce.... make sure you ADD more if you are steaming meat and or veggies over it in the Thermomix.  200-250g of water per 20 minutes steaming - to allow for evaporation

• salt & pepper, to taste

• 1 tablespoon Worcestershire Sauce

• 60g brown sugar


Method

Chop the onion and garlic on speed 5 for 5 seconds

- To saute or not to saute.... I have tried it both ways... I couldn't tell the difference, but I WAS cooking it for several hours the time I didn't saute.  If yhou DO want to saute, saute for 3 mintues on 100oC speed 1

add the rest

cook for 15 mintues on 100oC on speed 1-2


That's it!!


If you decide to make meatballs and steam them for 40 minutes - you'll need to add not 150g of water but 600g


If you decide to steam something for several hours with it (like beef cheeks or lamb shanks) then bring it up to the 2 litre mark. You will probably need to top it up before setting it going for the second hour.  you want the resulting sauce to have no less than about 3-400ml


Categories: My Favourite Recipes, My own Recipes, VERY useful information

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4 Comments

Reply Sandra
5:53 AM on January 8, 2014 
Sorry that you can't use that suggestion either then but glad you came up with a sauce you both like.
Reply Bee & John
2:26 AM on January 8, 2014 
oh yum!!! that sounds great! Such a shame that one of only 2 faults John has is that he doesn't' like Mangoes! The other is he doesn't like pumpkin or banana?. (they're worth 1/2 point each LOL)
Reply Sandra
6:35 PM on January 7, 2014 
Hi, sounds great. I recently had the pleasure of too many mangoes and some left over pork and made a sweet and sour recipe with the mango and some mango chutney. It did have vinegar but it was delicious.
Reply Katie
5:40 AM on December 9, 2013 
OMG!! Thank you thank you thank you. I'm allergic to pineapple but LOVE sweet and sour. I have been searching for my Thermie that I can eat for over a year and came across your site after cooking your chicken carbonara for the family tonight (love that too!! :-). ). I've just book marked your site and WILL be back often. Thanks again love your work. Katie