[donotprint] Simple, quick, speedy meals are were it’s at right now! When the sun shines I like to try and make it out for a little wander in the evening sunshine and if it’s goana happen cooking needs to be kept to a minimum.
Cooking…to a minimum….they don’t really go together for me! I get a lot of my cooking done in the mornings post gym and pre work or bright and early pre gym at the weekends!
But whatever time of the day, meals that come together in minutes with delicious fresh seasonal ingredients are my idea of summer heaven.
I’m on a total millet kick lately. It’s by far my grain of choice, preferably cooked, cooled and reheated. I find the grains clump together a little too much when just having been cooked. Once you allow it to chill, fluffing (sometimes it’s more of a stabbing action ) the grains apart works a treat making it much more versatile for stirring through other ingredients or sprinkling on top of whatever you fancy. Neither was necessary on this occasion as it merely formed a bed for some grilled veggies, but I still went with the cooling method for the ultimate texture.
Since the organic apricots arrived in store at The Happy Pear I’ve been making the most of them at every given opportunity, fresh, grilled, baked, in muffins (which I shared a sneak peek of on Wednesday!)…and this delicious apricot barbecue sauce inspired by a blueberry version over at Edible Perspective which I stumbled upon last year!
Apricots are similar to plums in that when you cook them down they thicken up quite naturally without the need for a helping starchy hand. The flavour of them intensifies beautifully and once combined with some spice they create the most amazing fruity slightly tangy with a bit of a kick, barbecue sauce. Truly unique and something you can have on hand to drizzle on top of what ever you fancy!
I drowned some grilled veggies (zucchini, eggplant, mixed bell peppers and oyster mushrooms) on top of a bed of millet with a fair spoonful (or three). At this point only about a spoonful remains in the jar having been used for sandwiches and salads over the past few days.
Totally irresistible, lip smacking, finger licking barbecue sauce….it’s a must this summer season!
Apricot Barbecue Sauce (inspired by @EdiblePerspective)
Servings – Makes about 300ml (1 1/4 cup)
Preparation Time – 5 minutes
Cooking Time – 20 minutes
- 2 cups (320g approx.) pitted and halved
- 1 small white onion minced
- 2 tsp melted coconut oil
- 1/3 cup (80ml) crushed tomatoes (passata)
- 3 tbsp apple cider vinegar
- 1.5 tbsp maple syrup
- 1 tbsp molasses
- 1 clove of minced garlic
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/4 – 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- Heat a medium pot over a medium heat; add in coconut oil.
- Once hot add in the onions stirring frequently for 6-8min until the mixture starts to soften and turn light brown.
- Add the garlic and stir for 30 seconds then add all other ingredients and stir to combine.
- Bring the mixture to a boil, stir, then reduce heat to simmer [uncovered] for about 20-25min until it reduces and starts to thicken.
- Take off the heat and partially blend with a hand blender – or place in to your food processor. Blend to desired consistency. The apricots will have cooked and almost turned to a syrupy puree and shouldn’t need too much of a helping hand.
- Taste and add more salt, pepper. For extra heat add in additional cayenne pepper (I used about 1/3 of a tsp in total).
- Let sit for 5 minutes as it will continue to thicken.
- Place in to a seal tight container or jar and store in the fridge.
*Mine only lasted a week so I’m not sure entirely how long the sauce will last. I’d hazard a guess at 2-3 weeks.