As of next week I shall be unable to post any recipes for around ten days, so despite my rather crowded schedule I have decided to make the most of my time in the run up to my latest hiatus. Indeed, you must wish me luck in my concert this coming Saturday night – it is the 40th anniversary of Aberystwyth Philomusica and we are giving a concert with the world-renowned harpist Catrin Finch. You know, this is the first time in a while that I have indulged in bringing a little insight into my life onto this blog. It feels rather nice to share a little tit-bit now and again. Actually, on the subject of tit-bits, does anyone know why Americans call them tid-bits? It seems rather strange. Answers on a postcard chaps.
Does anyone else feel that sweet chilli sauce has become so popular it has all but entered the realm occupied by ketchup, mayonnaise and brown sauce? To be honest, up to this point I’d never been the biggest fan of sweet chilli sauce, but after making it the reason soon became clear. Homemade sweet chilli sauce simply has masses more flavour that the relatively insipid, oddly coloured tat one can purchase in one’s local supermarket. It’s also rather ironic that making one’s own sweet chilli sauce takes around the same length of time as it takes to visit one’s local shop – it really is that quick. Indeed, from beginning to end, this recipe probably took between ten and fifteen minutes – no time at all. It really is testament to how lazy the general populous has become when it comes to culinary preparation, i.e. cooking. Please buck the trend, as I have, and make your own sweet chilli sauce. I shall make it worth your while tomorrow, with yet another gastronomic wonder.
Thai Sweet Chilli Sauce
Makes 1 small bottle, the recipe is easily scalable
• 250ml water
• 2 red chillies, seeds are optional depending on individual taste
• 2 cloves of garlic
• 3 tbsp sugar
• 2 tsp corn flour (starch)
1. First, you’ll want to blend the water, chillies, garlic and sugar together in a food processor. Transfer the resultant mixture, which should be a little chunky, into a saucepan and cook gently for 3-4 minutes. Once the mixture has thickened a little season it and add the corn flour which should be mixed with a tiny little water to make a roux. Cook for a further 3-4 minutes before allowing to cool. Once cool transfer the sauce to a jar or bottle and refrigerate. If the sauce turns to a jelly simply add a little more water without heating.
Cost: Sweet chilli sauce, like most sauces, is rather over-priced in general. A bottle of this sauce, as made by the market leader, costs £1.29. One might think that price fairly reasonable, however this sauce when made at home should set one back a mere 15-20p for roughly the same amount. Everything is relative, my friends.