I got the inspiration for this recipe from one of my favourite American Chefs Ina Garten. I have adapted it to be as Slimming World friendly as possible.
As she put it it is a fusion of world wide BBQ sauces, a bit of Indian, Chinese and American, with a touch of Britain in it too!!
The whole pan is 7 syns on extra easy, so it's up to you how much you eat.......
3 shallots sliced
2 garlic cloves finely chopped
1 tub passata
¼ cup soy sauce
2 tbsp hoisin sauce (4 syns)
1 tbsp honey (3 syns)
3 tbsp worcester sauce
2 tbsp tomato puree
2 tsp english mustard powder
¼ cup cider vinegar
2 tsp cumin powder
1 tsp chilli flakes
1 tsp hot chilli powder (more if you want more spice)
In a large pan sprayed with frylight, fry the shallots till golden and soft, then add the garlic and fry for 1 minute, put into a blender with all the other ingredients and blitz till smooth.
Return the sauce to the pan and bring to a boil then simmer for 20 minutes until it has darkened and thickened. Season to taste.
Then serve with whatever you like....
Goes great on Hunters Chicken, as a dip for chips, with a juicy steak or even pulled pork..