Page 250 - COMING UNSTUCK by Sara tuck

the bits that

didn't fit!

Makes 2¼ cups Smoky Bourbon Barbecue Sauce

1 tbsp olive oil Perfect with pulled pork (see p108) or to give a bit of kick to
1 onion, chopped almost any barbecued meats.
sea salt & freshly ground pepper
1 cup brown sugar Heat oil in a big heavy-based pot over a medium-gentle heat,
2 tbsp Worcestershire sauce add onion, season well with salt and pepper and cook for
3 tbsp American (yellow) 10 minutes until the onion is softened but not coloured. Add
mustard remaining ingredients, whisking to incorporate flour. Bring to
400g (14 oz) can chopped a simmer and cook for 30 minutes. Whizz in a food processor
tomatoes in juice until as smooth as you like (I left a bit of texture), cool and store
2 tbsp cider vinegar in a covered container in the fridge for up to 2 weeks.
2 tbsp maple syrup
1-1½ tsp sweet smoked paprika
¼ tsp ground cloves
1 tbsp plain flour
pinch of cayenne pepper
2 tbsp bourbon

1kg (2 lb) Agria or other floury Mashed Potato Topping
potatoes, peeled, cut into large
chunks This is a great topping for all kinds of pies including smoked
30g (1 oz) butter fish pie (see p145).
½ cup whole milk
¼ cup cream (heavy cream) Put the potatoes in a pot of cold water. Bring to the boil,
⅔ cup (80g, 3 oz) freshly grated reduce the heat to a gentle boil and cook until easily pierced
parmesan with the point of a knife. Drain, add the butter then mash until
sea salt & freshly ground pepper smooth. Heat the milk and cream and add to the potatoes,
with ⅓ cup of the parmesan, beating with a wooden spoon
until smooth and creamy. Season well with sea salt and freshly
ground pepper. Use remaining parmesan to sprinkle over pie
before cooking.

246