Barbecue baste recipe

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Created by Allan Campion and Michele Curtis

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This baste packs a punch. My favourite way of using it is on chicken wings, chicken drumsticks and beef ribs. AC

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Allan Campion and Michele Curtis: chefs, parents and award-winning authors.

More recipes by Campion and Curtis

Ingredients

1 onion, diced
125 ml (½ cup) tomato sugo
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
100 g (½ cup) brown sugar
1 tbsp smooth mustard
1 clove garlic, crushed
1 tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp freshly ground black pepper
½ tsp salt
250 ml (1 cup) water

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Preparation

Place all the ingredients in a saucepan and bring to the boil. Reduce to a simmer and cook for 30 minutes.

Place baste in a food processor and puree until smooth. Adjust seasoning and allow to cool. Brush onto meat as it is barbecuing.

Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.

If you enjoyed this Barbecue baste recipe then browse more sauce and dressing recipes and our most popular hainanese chicken rice recipe.

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