BBQ Sauce

1 cup balsamic vinegar
1 cup ketchup
½ cup apple cider vinegar
¼ cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 ½ teaspoons hot sauce
¼ teaspoon kosher salt

Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.

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Date Fig & Apple Chutney

100g Grape Seed Oil
300g Thinly Sliced Onion
60g Minced Ginger
200g Soft, Dried Figs, Sliced
250g Pitted Dates, Sliced
350g Peeled and Diced Apple (Cox)
½ tsp Ground Ginger
½ tsp Ground Cinnamon
¼ tsp Ground Clove
¼ tsp Ground Allspice
½ tsp Finely Ground Black Pepper
300ml Gewürztraminer Wine
250g Pressed, Un-pasteurized Apple Juice
1 Orange
1 Lemon
50g Sherry Vinegar
10 g Salt

Heat the oil in a large saucepan over a medium heat. Add the onion and ginger and turn the heat to low. Sweat for 30 minutes, stirring regularly.

Turn the heat up to begin to caramelise the mixture, then add the figs, dates and apple. Continue to sauté for 10 minutes, then add the spices and stir over the heat for 2 more minutes.

Add the wine to deglaze the pan, and bring to the boil. Boil to reduce the wine by half, then add the apple juice. Bring the pan to a gentle simmer and add the orange and lemon zest.

Cook until the mixture thickens and the fruit is soft (approximately 45 minutes). Finish with the sherry vinegar and salt, and stir to incorporate.

Pour into sterilised jars and store in the fridge, allowing the flavours to develop for at lease 24 hours before serving.
Fan's Sauce

12½ lb Tomatoes
4 Large Onions
2 oz Garlic
2 lbs Sugar
4 oz Salt
1 oz Ground Ginger
1 tsp Cayenne Pepper

*½ dram oil of cloves (.90 of 1 Gram)
*1½ ozs Acetic Acid
*½ oz Spirit of Wine

*Get these from the Chemist

Cut the Tomatoes, Onions, and Garlic. Boil for 2½ hours, stirring well; Strain.
Return to saucepan, add sugar, salt, ginger, and cayenne pepper. Boil for about ½ hour until it thickens. Add spirits of wine and oil of cloves, boil another 10 minutes. Take off heat and add Acetic acid.
Do not boil after acetic acid is added.

Bottle when cool.

1 tin (400 gr) cooked chickpeas, drained and rinsed
½ tsp salt
1 large or 2 small cloves garlic
4 tbsp tahini
4 tbsp fresh lemon juice
about 6 dashes of Tabasco
½ teaspoon cumin

(If too thick add some water from the tin)

olive oil, cumin, smoked paprika, or sesame seeds to serve.

2 eggs
2 ½ teaspoons sugar
½ teaspoon salt
½ teaspoon ground pepper
1 teaspoon prepared hot mustard
2 tablespoons vinegar (1tbsp malt 1tbsp white)
10 oz oil (1 ¼ Cups)
(add dill for extra flavour)
Moroccan Spice Mix

1 teaspoon ground cumin
1 teaspoon cardamon
1 teaspoon turmeric
1 teaspoon ground ginger
¾ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon cayenne
½ teaspoon ground allspice
¼ teaspoon ground cloves
Mustard Sauce

1 Egg
¼ Cup Sugar
1 Tablespoon Flour
1 Teaspoon Mustard
Pepper and Salt to taste
1 Cup Liquor the beef is cooked in
¼ Cup Vinegar

Bung in a pot Heat until thick
Our Tomato Sauce

5 kg Ripe Tomatoes
6 Large Onions (Sliced)

Boil for 30-40 minutes, then put through a sieve. Return to the stove, then add...
3 lb White
3 oz Salt
1 ½ Pints White Vinegar
1 Packet Whole Allspice Berries (Tied in Muslin

Boil for approximately three hours without a lid. Throw away allspice; and bottle when cold.
Parmesan Yorkshires

1/2 Cup Flour
1/2 teaspoon Salt
1 large Egg
75 ml Water
75 ml Milk
1/4 cup grated Parmesan Cheese

Makes 12 Muffin sized Yorkshires, or 36 small ones.
Preheat oven to 220ºC,
Place all ingredients in a blender and mix until creamy and smooth.
Fill the muffin tins three-quarters fill with mixture and bake for 15-20 minutes (or 10-12 minutes for mini muffin size).
These are perfect to serve with classic Roast Beef, but are also great with everyday sausages.
Highlander Dressing

1 Can Highlander sweetened condensed milk
1 Cup Vinegar (3/4 Malt and 1/4 white)
1 tsp Salt
3 teaspoons dry mustard.

Whisk all together
Yorkshire Puddings

225g/8oz plain flour
salt and freshly ground black pepper
8 free-range eggs
600ml/1 pint milk
55g/2oz dripping

Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
Cover the bowl with clingfilm and chill in the fridge overnight.
Preheat the oven to 220C/425F/Gas 7.
Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
Remove from the oven and serve.