Tick of Yum

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