Phil Hartcher
TVWBB All-Star
Chilli & Mango BBQ Sauce with McGuigan Bin 4000 Cabernet
I recommend this recipe to anyone who wants to make a good Barbecue truly outstanding.
This BBQ Sauce is an adaptation of an adaptation of an adaptation of a BBQ sauce that does not taste or resemble anything like the original. Many BBQ experts claim their sauce to be the best in the world this is no exception.
The secret to this sauce and its taste is in the preparation. It requires a minimum of 2 people to make it, you will find that it is well worth the work – no one has ever complained or been disappointed.
Ingredients
1 to 2 bottles McGuigan Bin 4000 Cabernet per person as required
1 garlic bulb
1 cup rice vinegar
1 cup cider vinegar
2 teaspoons cloves ground
1 teaspoon allspice ground
2 tablespoons coriander ground
1/4 cup olive oil
1 onion chopped
1 1/2 cups brown sugar
1/4 cup Golden Syrup (Molasses)
350 grams Chopped mango flesh
2 cups chilli puree (recipe below)
3 cups tomato sauce
1 tablespoons Worcestershire sauce
Sea salt to taste (about 1 teaspoon)
Instructions
Open wine and stand at 18 - 20° C for 15 minutes
Pour each person a glass of McGuigan Bin 400 Cabernet and test for colour, bouquet and taste. Toast to the success of the sauce.
Roast garlic in a cast iron frypan for 45 minutes (or in oven for about the same time). Let cool, peel and mash into a paste. Refill wine glasses and drink as required.
In saucepan bring vinegars and spices to a boil. Reduce by half over medium heat, strain and set aside. Refill wine glasses and drink as required.
In large frypan heat oil, sauté onion and garlic until lightly browned. Add brown sugar and golden syrup. Stir. Slowly add vinegar mixture. Reduce slightly, and then stir in mango flesh, chilli puree, tomato sauce and Worcestershire. Simmer slowly for 1 hour. Season with salt. Refill wine glasses and drink as required. Strain through sieve.
Finish remaining wine.
Let the sauce cool and pour a little sauce into a bowl. Dip finger in sauce and test for taste. – It tastes a lot better off the finger than it ever does off a spoon.
If the sauce tastes good, open another Bottle of McGuigan Bin 4000 and toast the success.
Finish off bottle and prepare meat for cooking.
Chilli Puree (Makes about 3 cups.)
1 Glass McGuigan Bin 4000 Cabernet
12 Red Serrano chillies, stems and seeds removed. (Other types may be substituted.)
2 cups Hot water
Instructions
Dry roast cleaned chillies in a cast iron frypan for 3-4 minutes, shaking occasionally -- do not allow them to blacken. Place in a bowl and cover with hot water. Cover & leave for 20 minutes.
Transfer chillies to blender; add 1 cup of the liquid. Puree into a fine paste, adding more liquid if necessary.
Drink the glass of McGuigan Bin 4000 Cabernet.
I recommend this recipe to anyone who wants to make a good Barbecue truly outstanding.
This BBQ Sauce is an adaptation of an adaptation of an adaptation of a BBQ sauce that does not taste or resemble anything like the original. Many BBQ experts claim their sauce to be the best in the world this is no exception.
The secret to this sauce and its taste is in the preparation. It requires a minimum of 2 people to make it, you will find that it is well worth the work – no one has ever complained or been disappointed.
Ingredients
1 to 2 bottles McGuigan Bin 4000 Cabernet per person as required
1 garlic bulb
1 cup rice vinegar
1 cup cider vinegar
2 teaspoons cloves ground
1 teaspoon allspice ground
2 tablespoons coriander ground
1/4 cup olive oil
1 onion chopped
1 1/2 cups brown sugar
1/4 cup Golden Syrup (Molasses)
350 grams Chopped mango flesh
2 cups chilli puree (recipe below)
3 cups tomato sauce
1 tablespoons Worcestershire sauce
Sea salt to taste (about 1 teaspoon)
Instructions
Open wine and stand at 18 - 20° C for 15 minutes
Pour each person a glass of McGuigan Bin 400 Cabernet and test for colour, bouquet and taste. Toast to the success of the sauce.
Roast garlic in a cast iron frypan for 45 minutes (or in oven for about the same time). Let cool, peel and mash into a paste. Refill wine glasses and drink as required.
In saucepan bring vinegars and spices to a boil. Reduce by half over medium heat, strain and set aside. Refill wine glasses and drink as required.
In large frypan heat oil, sauté onion and garlic until lightly browned. Add brown sugar and golden syrup. Stir. Slowly add vinegar mixture. Reduce slightly, and then stir in mango flesh, chilli puree, tomato sauce and Worcestershire. Simmer slowly for 1 hour. Season with salt. Refill wine glasses and drink as required. Strain through sieve.
Finish remaining wine.
Let the sauce cool and pour a little sauce into a bowl. Dip finger in sauce and test for taste. – It tastes a lot better off the finger than it ever does off a spoon.
If the sauce tastes good, open another Bottle of McGuigan Bin 4000 and toast the success.
Finish off bottle and prepare meat for cooking.
Chilli Puree (Makes about 3 cups.)
1 Glass McGuigan Bin 4000 Cabernet
12 Red Serrano chillies, stems and seeds removed. (Other types may be substituted.)
2 cups Hot water
Instructions
Dry roast cleaned chillies in a cast iron frypan for 3-4 minutes, shaking occasionally -- do not allow them to blacken. Place in a bowl and cover with hot water. Cover & leave for 20 minutes.
Transfer chillies to blender; add 1 cup of the liquid. Puree into a fine paste, adding more liquid if necessary.
Drink the glass of McGuigan Bin 4000 Cabernet.
