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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the real deal folks. The recipe is a bit lengthy and a bit involved but you won't be disappointed. I reduce the final mixture to concentrate flavor, leave it thin and it's Lea & Perrins. Recipe volume can be increased 4 times without flavour loss. Ingredients:
2 cups white vinegar |
1/2 cup blackstrap molasses |
1/2 cup dark soy sauce |
1/4 cup tamarind pulp or 6 tablespoons lemon juice |
3 tablespoons pickling salt |
1 cup onion (chopped) |
3 tablespoons mustard seeds |
1/2 teaspoon red pepper flakes |
2 garlic cloves (crushed) |
1 teaspoon whole black peppercorn |
1/2 teaspoon ground ginger |
1 inch cinnamon stick |
1 teaspoon whole cloves |
1/2 teaspoon ground cardamom |
1/2 teaspoon curry powder |
5 anchovy fillets |
1/2 cup water |
1/2 cup sugar (to be caramelized separately) |
Directions:
1. In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
2. Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
3. Add spice bag to simmering mixture, simmer covered for another 30 minutes.
4. In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
5. In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
6. Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
7. When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
8. Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
9. On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
10. Strain mixture through a wire strainer into a separate pot, discard pulp.
11. Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
12. Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
13. Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
14. Allow to cool, store in cupboard for 2 weeks before use.
15. Keeps indefinitely sealed, refrigerate after opening.
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