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Every month, Workman Publishing put a few of their e-cookbooks on sale. You might recall (or have purchased) The New Spanish Table when it was on special for $2.95 in April – it’s now back up to $14. It’s worth checking the Workman website each month to see what’s on offer.
This month I picked up Stephen Raichlen’s Barbecue! Bible Sauces, Rubs and Marinades for $3 (less than the cost of a takeaway coffee – I love that!)…
I was flipping through the pages (virtually) and came across a recipe for the fabulously named Monkey Gland Sauce – a traditional South African barbecue condiment. Naturally, I couldn’t resist!
The sauce is based around a fruit chutney, so I used the last of the Mrs Ball’s that our neighbour Brett gave us last year…
- 1 cup fruit chutney
- 3 tablespoons red wine
- 3 tablespoons port
- 2 tablespoons salted butter
- 1 teaspoon Tabasco sauce
- several twists freshly ground black pepper
- generous sprinkle (to taste) of smoked salt (or regular Maldon salt)
Note: I didn’t have the liquid smoke specified, so I substituted smoked salt in place of the regular salt.
Combine all the ingredients in a saucepan over a medium heat and bring to a boil. Reduce the heat and cook until the chutney breaks down. Stir often and continue to simmer until slightly thickened. Check seasoning, adding more salt and pepper if required. I blitzed it smooth with a stick blender, but you could leave it chunky if you prefer. According to Raichlen, the sauce will keep in the fridge (presumably stored in a sterile container) for several weeks.
Monkey Gland sauce is traditionally served hot as an accompaniment to grilled red meats, but I used mine to coat chicken wings which were baked in the oven for dinner that evening. The boys smashed them…
Monkey Gland Sauce – it’s a winner! Not only does it taste delicious, but imagine how much fun you’ll have serving it up at the next barbecue!