They work well together or apart!

Robert’s BBQ Sauce (followed by Cool Coriander Sauce)

Ingredients: (all measures dessert spoons)

15 dsp cider vinegar

10 dsp brown sugar

3 dsp Lea & Perrins Worcestershire sauce

2 dsp tomato ketchup

3 dsp tomato puree

Whole head garlic, peeled and finely chopped

Chilli sauce or finely chopped chilli, to taste

Salt to taste

Method:

Warm the vinegar and sugar in a stainless steel or enamel pan (non-reactive) to a gentle simmer and stir until the sugar melts.  Add the chopped garlic and simmer for 1 minute, then remove from the heat.

Add the remaining ingredients and stir until well mixed.  Return to the heat and bring back to the simmer, then set aside to cool.  Will keep for several days in the fridge, or bottle in sterilised jars.

Cool Coriander Sauce

Ingredients:

Greek Yoghurt – medium pot

1 large finely diced onion (red or white)

Large pack of coriander leaf

Method:

Finely dice the onion, roughly chop the coriander and mix together with the yoghurt.  If possible, leave in the fridge for a few hours to allow flavours to infuse.  Before serving, add salt to taste.