Showing posts from September, 2022

Monkey Gland Sauce - The Fraudulent Version

Think of this as a tribute to the joyful South African sauce because it's  absolutely not   the authentic recipe. But it's a delicious, lively sauce that's highly adaptable, even if it is a bit eccentric. Easily put together largely from tins and jars that you could well have in the cupboard, it's perfect for grilled, barbequed or simply-roasted meats or vegetables. It can also be used as a marinade, a heated sauce or a cold ketchup style condiment (or a combination of the above). Most recently, I used it as a sauce with chargrilled duck. You could use fresh peaches in this sauce but tinned are available all year and make life really easy. I use a small tin of peach slices in fruit juice and I use the fruit juice from the tin to thin the sauce, if it needs it. If you use fresh peaches, you may need to add a little water and if you use peaches in syrup, then you may want to increase the amount of vinegar in the recipe. But this base recipe is very forgiving and open to a