6 ISSUES FOR £6 Subscribe to Kent Life today CLICK HERE

Recipe: BBQ-ready Cajun ketchup

PUBLISHED: 13:39 18 June 2018

Cajun ketchup by Andy McLeish

Cajun ketchup by Andy McLeish

Archant

This recipe is Andy's home-made Cajun ketchup, the ultimate sauce for your meats when barbecuing. Enjoy!

Barbecue season is finally here and in true British style, come rain or shine you’ll find us in our gardens firing up the grill and sizzling some sausages

It’s an all too-familiar scenario: the weather report looks promising, it’s been warm for a few days, so we assume it’s safe to invite our friends and family over for some al fresco dining.

Then, without fail, on the day of the proposed barbecue, you look out of your window only to be greeted by grey skies, a few hours later it’s pouring down – but when has that ever stopped us Brits?

For some reason, food just seems to taste better when grilled. The smoke adds a whole new flavour profile to the meat, vegetables and even fruit, and for me this taste just can’t be beaten.

So it’s no wonder we make such a big deal about barbecues when we see a tiny hint of rays peering through the clouds here in the UK.

Cooking food on the grill is quite simple but easy mistakes can be made, which can really affect the overall taste.

If you want to get your barbecue right, every single time, follow my ‘top tips’ in the recipe columnn below.

Ingredients

2kg fresh ripe tomatoes (roughly chopped)

500g Diced onions

500g Bramley apples (grated with skin left on)

500g Cider vinegar

50g Maldon sea salt

50g smoked paprika

50g Cajun spice

500g dark muscovado sugar

Method

Take a medium-sized pan and add all the ingredients together except the sugar. Bring to the boil and simmer gently for one hour. Remove from the heat and blend in a food processor until smooth. Pass the mix through a fine sieve then place into a pan and add the muscovado sugar. Gently bring the mix back to the boil, stirring occasionally and cook for a further 10 minutes

The ketchup can be used now or stored in sealed jars for three to four weeks in the fridge

I use this ketchup in many different ways. My favourite is to add to barbecued meats. Ten minutes before end of cooking,

I generously baste the meat with the ketchup and let it slowly caramelise over the embers, with a beer in my hand.

Top tips

Before cooking, clean your grill

Massage a salt rub into your meat the day before barbecuing

Buy your meat from a local butcher – the higher the quality, the better the taste

Tie a bunch of rosemary, thyme, bay leaves, sage together with a string and use that dipped in olive oil or a marinade of your choice to baste your meat or fish

Unlike a marinade don’t add your barbecue sauce too early, wait until around 10 minutes before the end of cooking time

There are many types of barbecues on the market, the gas version does the trick and is probably the most popular. However, a wood-fired barbecue cannot be beaten for the flavour it gives the food

A good barbecue is a slow and low temperature that’s finished by increasing the heat to caramelise the smoky flavour produced over hours of cooking

Let your meat rest, no matter how hungry you and your guests are. Crack open a beer!

__________

Find out more. 01689 854848 www.chapteronerestaurant.co.uk or follow Andy on Twitter

More from Food & Drink

Tue, 16:58

There's nothing like finding a quiet spot in a beer garden with the sound of a river running along beside you. We have picked 10 places to do just that

Read more

Award-winning chef-patron Dev Biswali on the joys of southern Indian cusine and expanding his Kentish empire

Read more
May 2019
Thursday, April 25, 2019

Visit the grounds of the historical Kentish manor house this summer for The Food Fest, a two day festival of food, music and fun

Read more
Tuesday, April 16, 2019

Picnic baskets at the ready because we have gathered 10 of the best places to enjoy a picnic in stunning rural Kent

Read more

Fine Art graduate Arianne Mills on having quite possibly the best job in Kent

Read more
April 2019

A great location on Folkestone's famous Leas, a dedicated young team and really tasty food awaits at The View Hotel

Read more
April 2019

Artisan spirits are a booming business. You can visit any or all of Kent's fascinating distilleries in search of your new favourite tipple

Read more
March 2019
Thursday, March 21, 2019

These Kent hotels all have great restaurants, so you can indulge in locally sourced tasty food before a night in a sumptuous room

Read more

Brought to life by a family team with strong local connections, The Powell is back where it belongs in the heart of its community

Read more
March 2019

We are delighted to announce our seventh Food and Drink Awards and this year have 14 categories in which to make your nominations

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life