In anticipation of longer, warmer days and dry, sunshiny weather!
We're having a "break" from the rain - it has been a long time coming.
I have been spending more time in the garden, mostly tidying up whatever damage
winter lashed out onto my garden.
I find now is the best time to pull out stubborn weeds and digging holes
as the ground is still quite soft from all the moisture but not muddy.
So, that's what I've been up to - destroying, destruction, deliverance ~
it's my gardening escapade and derring do.
As with any adventurer, one needs to stop and replenish oneself.
This will do very nicely...
Homemade BBQ Sauce
1 tbsp oil
1 banana shallot, diced
4 cloves garlic, minced
2 cups tomato ketchup
1/4 cup apple cider vinegar
2 tbsp tomato puree
1/4 cup Worcestershire sauce
1/3 cup brown sugar
1/2 tsp cocoa powder
1 tsp hot sauce (more, if you like it spicy)
salt and pepper
Heat oil in a saucepan and add the onion and garlic.
Cook over a gentle heat for about 4 -5 minutes until softened.
Set aside to cool.
Put all ingredients, including the sauteed onion/garlic into a blender and process until smooth.
Once smooth, put the liquid-y mixture back into the saucepan and bring to the boil.
Reduce heat and simmer for about 20 - 30 minutes until thickened.
* You can make the sauce ahead of time.
In fact, it tastes better over time.
To grill the chicken:
Coat boneless, skinless chicken breasts
with bbq sauce and leave to marinade for at least an hour.
Lay the chicken pieces on the grill pan and grill for about 3 minutes on each side.
Once the chicken pieces have cooked through,
place little mounts of delicious Stilton on top of each chicken pieces.
Let the cheese melt slowly or if you're in a hurry,
place the chickens in a hot oven to hasten the melting process.