Up to try something new? IBMs supercomputer has created a new BBQ sauce: Bengali Butternut BBQ Sauce. Heres the recipe - its supposed to be really excellent! Bengali Butternut BBQ Sauce Approximate Yield: 550g 300g butternut squash, diced 200g white wine 100g rice vinegar 50g butter, unsalted 5g tamarind concentrate 40g water 10g chili paste (Sriracha) 4g soy sauce 50g dates, pitted and chopped 2g Thai chili 3g mustard seed 3g turmeric, fresh, thinly sliced 0.4g cardamom, ground 5g coriander leaves 2g Meyer lemon zest, grated 5g salt, to taste 10g Meyer lemon juice 6g molasses 1. Gently sweat the squash in the butter over medium low heat until softened, approximately 5-10 minutes. 2. Add the vinegar, tamarind, water, wine, chili paste, and soy; bring to a simmer and reduce heat to low. Add the dates, chili, mustard seed, turmeric, and cardamom. Continue to simmer and reduce to roughly 250g, for about 20 minutes. 3. Remove from heat; add the coriander leaves and lemon zest. Blend to a very smooth consistency and cool. 4. Season the mixture with salt, lemon juice, and molasses. Chill.
Posted on: Wed, 02 Jul 2014 11:41:55 +0000
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