zoom Heston's Sweet chilli sauce
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Heston's Sweet chilli sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Heston's Sweet chilli sauce

    "This chilli sauce is particularly good for barbecuing with chicken or pork. You really do get that delicious sweet stickiness that might be slightly messy but perfectly acceptable when there’s a crowd eating outside. And, as with my version of barbecue sauce, it’s so convenient to marinate the chicken or pork in a sealed freezer bag. What could be simpler?" Heston

    Serves: 4

    Ingredients

    150g Cooks’ Ingredients Sweet Chilli Sauce
    40ml soy sauce
    ½ tsp smoked paprika
    1 tbsp olive oil
    1/2 lemon grass stalk, bashed and finely sliced
    8 essential Waitrose British Chicken Drumsticks & Thighs or 4 pork steaks

    Method

    1. Mix the sauce ingredients together in a bowl then pour ¾ of sauce into a large freezer bag, reserving the rest to serve with the cooked meat. Put the chicken or pork into the bag and seal. Place the bag in the fridge and allow to marinate for at least 15 minutes or longer, if you’re preparing ahead.
    2. If using chicken, remove from the bag, place on a roasting tray and cook in the oven following pack instructions. Once cooked (the juices will run clear when tested with a skewer), remove from the oven and immediately place on the barbecue for a few minutes to brown, absorb the barbecue flavours and give a flame-grilled effect.
    3. For the pork, barbecue until cooked all the way through, brushing with the marinade left in the freezer bag every.
    4. Serve the meat with the reserved sauce.

     

    © Heston Blumenthal 2011

    Your recipe note

    Edit your recipe note

    Drink recommendation

    A good choice of wine is Zalze Bush Vine Chenin Blanc 2010 Coastal Region, South Africa – its ripe zesty and tropical characters balance the complexities of this marinade. For beer, try Bitburger Pilsner.

    Comments

    Average user rating

    4 stars

    Glossary