Serves 6 / Preparation 40 minutes / Cooking 30 minutes / Grilling 10 minutes
| 1 small onion, finely chopped 1 clove of garlic, finely chopped 50 ml chili sauce 125 ml of beer 85 g honey 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard salt and freshly ground pepper Apple ketchup 350 g green apples (Granny Smith), peeled, cored, thinly sliced 150 g caster sugar 150 ml apple cider vinegar ½ vanilla pod 10 ml lemon juice |
1. I start with the ketchup. I put the apples, sugar, vinegar, and vanilla bean in a deep pan and bring to a boil over medium heat. I turn down the heat and cook, stirring occasionally, for about 10 minutes, until the apples are soft. I strain through a sieve and remove the vanilla bean. I save the clear liquid and blend the apples into a thick puree. I add lemon juice and enough of the reserved liquid to the puree to give it the consistency of ketchup. I strain through a sieve and put it in the fridge for now. |
You can find this recipe, and many others, in my cookbook Diary of Dita P. 2.
