Homemade Worcestershire Sauce Recipe

Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes
Ingredients:
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Preparation:Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon. Strain Worcestershire sauce into a glass bottle and refrigerate. Yield: about 6 cups

WARM CHICKEN AND PEPPER SALAD

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves: 2
Ingredients
2 x 75g chicken breast fillets, skinned and sliced
1 red onion, sliced
3 vine-ripened tomatoes, quartered
1 (150g) bag sweet leaf and pepper salad
For the dressing:
1 tbsp olive oil
2 tsp red wine vinegar
½ tsp wholegrain mustard
½ tsp clear honey
Method
Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the chicken in a non-stick roasting tin with the onion and half the oil from the dressing. Roast for 10-15 mins or until the chicken is cooked. Whisk the remaining dressing ingredients together with seasoning. 2 Empty the leaves into a bowl, add the tomatoes. Stir the chicken, onion and dressing into the salad leaves and toss to mix. Serve warm.

SPICY TURKEY SALAD WITH PEPPERS
Preparation time: 10 minutes
Cooking time: None Serves: 4
Ingredients
225g/8oz cooked turkey, sliced into bite sized pieces
1 red pepper, deseeded and sliced
2 carrots, peeled
175g/6oz cucumber, halved and deseeded
3 spring onions, trimmed
1 (125g) bag of leafy salad leaves with tatsoi
For the dressing:
2 tbsp chilli dipping sauce
2 tbsp crunchy peanut butter
juice of 1/2 lime
Method
Place the turkey and peppers in a large salad bowl. Cut the carrots and cucumber into thin sticks. Finely shred the spring onion. Add the carrots, cucumber and onions to the bowl with the salad leaves and toss well.
Place the dressing ingredients together in a small pan with 6 tbsp water and gently heat, stirring until they are smooth. Spoon the dressing over the salad and toss well before serving.