There’s still a few summer days left, let’s try to make the most of it! I love barbecues on a summer day and who doesn’t? It doesn’t have to be something for vegetarians to avoid. Make bean and lentil burgers, veggie skewers, or my personal favourite: grilled, whole Portobello mushrooms. They all go well with this brilliant BBQ sauce and of course you can use it for meat too, the best way to cook your meat on an offset smoker.
Ingredients:
1 big, whole orange
4 tbsp ketchup
2 tbsp honey
1 tbsp olive oil
1/2 tsp of lazy chilli or half a dried chilli
2 tsp sweet or smoked paprika powder
2 tsp of hot mustard
salt and pepper to taste
Method:
essentially, just combine everything then zest the orange or just peel it with a potato peeler and finely chop the peelings. Add it to your marinade. Finally, cut the orange half and squeeze the juice into your sauce. Combine well. Best if you put it into the fridge for about 2 hours. If you use it for meat, then marinate the meat for 1-2 hours before grilling them.
