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Dan Hong's salt and pepper calamari with lime aioli

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Alistair’s secret barbecue sauce

"Prised from the hands of Alistair, this sauce is easy to make and indeed is adaptable in terms of the fruit you can use," says Rodney Dunn. "When they're in season, try peaches or plums as well as (or instead of) apples."

You'll need

1 tsp celery seeds 1 tsp coriander seeds 250 ml (1 cup) mop sauce 200 ml tomato passata 2 Granny Smith apples, cored and finely chopped 50 gm brown sugar 20 gm sea salt 5 whole dried chipotle chillies 3 tsp smoked sweet paprika 2 tsp blackstrap molasses 1 tsp freshly ground black pepper


  • 01
  • Dry-roast celery seeds and coriander seeds until fragrant (1-2 minutes), then set aside.
  • 02
  • Combine all ingredients in a heavy-based saucepan, bring to the simmer over high heat, then reduce heat to low-medium and simmer, stirring occasionally, until thickened (25-30 minutes. Transfer to sterile jars or bottles, seal and cool to room temperature, then refrigerate until required. Sauce will keep refrigerated for up to 3 months.

Note This recipe makes about 600ml.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2013

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