Lee’s sweet and sour sauce (this makes a huge amount, but can be batch frozen)
2 thumb sized pieces of ginger with skins on.
2 lemons thickly sliced
1 large onion roughly chopped
1 whole bulb of garlic crushed with skin on
630 ml of vinegar (you can use malt or cider vinegar)
1 1/2 tubes of tomato puree
about 1 lb of sugar
approximately 1/2 pint of vegetable oil (enough to cover to almost cover the ginger, onions, garlic and lemon
2 teaspoons of cornflour
To finish off a sweet and sour dish you will need the following ingredients for 4 people:
1 1/2 peppers of mixed colours cut into large squares
1 medium onion
1 medium tin of pineapple chunks on juice
If you want, you can add the pineapple juice to the sauce
This is best served with the chicken balls (see the separate recipe).
Here’s what you do:
Step 1 - Fry the onion, ginger, garlic and lemon in the oil on a moderate heat for 10-15 minutes until it is very dark brown and starting to caramalise (do not allow to burn).
Step 2 - Drain through a sieve into a saucepan and then wash through with 1/2 pint of boiling water and squash the ingredients to extract as much juice as you can.
Step 3 - Add the vinegar and pineapple juice (if using) and bring to a rolling boil.
Step 4 - Whisk in the tomato puree, then thicken with cornflour to make the sauce the consistency of custard.
Step 5 - Start adding the sugar gradually. Keep on tasting the sauce and add the sugar to taste.
Kitchen implements required: