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With these delicious and easy-to-make recipes, dinner is sorted in a flash!
SYRUPY BALSAMIC GLAZE
Makes about 125ml
• 250ml balsamic vinegar
• 125ml Huletts Treacle Sugar
• 10ml Huletts Molasses
• 2 sprigs of thyme
• generous pinch of sea salt flakes
Mix all the glaze ingredients, except the salt, together in a small saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil until the glaze has reduced and is syrupy and glossy. Keep a watchful eye on the glaze to ensure that it doesn’t boil over. Remove the glaze from the heat once reduced, season with salt and allow to cool.
SERVING SUGGESTION Drizzle the glaze over oven-roasted butternut, tomato and feta and serve on a bed of couscous tossed with cooked chickpeas and a generous sprinkling of micro herbs.
LIME AND CORIANDER DRESSING
Makes about 125ml
• 60ml Huletts Treacle Sugar
• juice of 2 limes
• 2 jalapeño chillies, deseeded and finely chopped
• 60ml soy sauce
• 30ml roasted sesame oil
• 15ml fish sauce
• 250ml fresh coriander, chopped
• 3 spring onions, finely chopped
Mix the Huletts Treacle Sugar and lime juice together and microwave for a couple of seconds to dissolve the sugar. Add the rest of the ingredients and stir to combine.
SERVING SUGGESTION Marinate 1kg of butterflied, deveined prawns in half the dressing for 15 minutes. Grill, pan-fry or braai the prawns until pink and fragrant. Serve with the rest of the lime and coriander dressing on a bed of noodles and your favourite stir-fried vegetables for a decadent zesty feast.
BARBECUE SAUCE
Makes about 250ml
• 15ml olive oil
• 1 onion, finely chopped
• 1 red chilli, deseeded and chopped
• 1–2 cloves of garlic, finely chopped
• 15ml mustard seeds
• 1 bay leaf
• 160ml Huletts Treacle Sugar
• 15ml Huletts Molasses
• 125ml water, boiling
• 60ml apple cider vinegar
• 60ml tomato sauce
• salt and freshly ground pepper to taste
Heat the oil in a small saucepan and fry the onion, chilli, garlic and mustard seeds together until the onion is soft. Add the remaining ingredients and stir over medium heat until all the sugar has dissolved. Boil the mixture until thick and glossy then allow to cool.
SERVING SUGGESTION This delicious sauce is perfect on bacon-wrapped chicken skewers as a sticky finish when braaiing; also, use it to add gloss and extra flavour to pan-fried sausages or drizzle over grilled vegetable sosaties. Yum!
Bright idea! Tie a bunch of oreganum, thyme or rosemary together and use it as a basting brush for applying the sauce.
