For a sweet, sticky experience, here are some honey- or sugar-based mixtures that will add extra flavour to the outside of your barbecued meats. The sugar slowly caramelizes over the heat to give the meat a deliciously rich, sticky finish. It’s best to brush them on halfway through or towards the end of cooking because glazes have a tendency to burn if you are not very careful. They are quick to prepare so are generally best made up when you need them. All these glazes are sufficient to coat 900 g (2 lb) meat or poultry.
This is not exactly an authentic recipe because in Portugal they do not use a sweet chilli sauce, but rather a fiery concoction made from chopped red chillies and lots of salt. Nevertheless, this version tastes fabulous, and although it is traditionally used mainly for chicken and poultry, especially if it’s corn-fed, there’s no reason why you can’t use it on other meats too.
2–3 red finger chillies, seeded and very finely chopped
6 tablespoons olive oil
3 tablespoons sweet chilli sauce
1 tablespoon dried oregano
salt and freshly ground black pepper
Mix the ingredients together and brush over the meat 10 minutes before the end of cooking.
Yummy Honey, Lime and Ginger Glaze
Get those juices flowing by brushing this delicious glaze over your chicken and pork.
5 cm (2 in) fresh root ginger, peeled
6 tablespoons clear honey
2 tablespoons dry sherry
coarsely grated zest and juice of 1 lime
salt and freshly ground black pepper
Cut the piece of ginger in half. Finely grate one piece, collect it up into a ball and squeeze out the juice into a small bowl.
Cut the rest of the ginger into small strips and stir it into the ginger juice with the rest of the ingredients.
Pour the mixture into a small pan and leave to simmer vigorously for about 3 minutes until reduced by about half.
Leave to cool until thick and syrupy. Brush over the meat 10 minutes before the end of cooking.
Jazz up your chicken, pork, gammon or bacon. This is lip-lickingly good. You will be able to buy concentrated apple juice from any health food shop.
1 tablespoon korma or mild curry paste
2 tablespoons concentrated apple juice
2 tablespoons clear honey
2 tablespoons Dijon mustard
1 tablespoon sieved mango chutney
½ tablespoon cider vinegar
1 clove garlic, crushed
25 g (1 oz) butter
Put all the ingredients into a small pan and stir over a gentle heat until the butter has melted and you have a smooth sauce.
Leave to cool and thicken, then brush over the meat 10 minutes before the end of cooking.
This is great for red meats and poultry.
2 tablespoons Dijon mustard
finely grated zest of ½ small orange
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 tablespoons demerara sugar
salt and freshly ground black pepper
Mix all the ingredients together and brush on to the meat 10 minutes before the end of cooking.
This is wonderful brushed over lamb.
8 tablespoons granulated sugar
250 ml (8 fl oz) water
4 tablespoons chopped fresh mint
Put the sugar and water together into a small pan and stir over a low heat until the sugar has dissolved.
Bring the mixture to the boil and boil vigorously until it has reduced and become quite syrupy.
Remove the pan from the heat and stir in the chopped mint.
Brush on to the meat 10 minutes before the end of cooking.
See also
Maple syrup glaze and Chinese spiced glaze, Maple-glazed Pork Spare Ribs here
This is especially good with pork and beef. You could use a 200 g (7 oz) can of chopped tomatoes instead of fresh tomatoes if you prefer.
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon olive oil
225 g (8 oz) ripe plum tomatoes, skinned, seeded and chopped
salt and freshly ground black pepper
1 sprig of fresh thyme
1 bay leaf
50 ml (2 fl oz) maple syrup
1 tablespoon sundried tomato paste
1 tablespoon dark soy sauce
salt and freshly ground black pepper
Fry the onion and the garlic in the oil for 5 minutes until soft.
Add the tomatoes, salt, pepper and herbs and simmer vigorously for 5 minutes until very well reduced and thick.
Remove the herbs from the sauce, spoon it into a food processor and blend until smooth. Stir in the maple syrup, sundried tomato paste, soy sauce and seasoning and start to brush on to the meat halfway through cooking.