Sneem Black Pudding
90 min · 799 kcal · British
Steak Sauce
A dark, tangy British brown sauce for steak, cooked down from apple, onion, dates and malt vinegar with treacle and warm spice, then blended smooth. Makes a small jar, enough for a couple of good steak dinners.
Instructions
- Peel, core and chop the 100 g of cooking apple into rough 1 cm pieces. Finely chop the 50 g of onion and chop the 40 g of stoned dates, the finer the dates, the more readily they melt into the sauce.
- Tip the apple, onion and dates into a small heavy-based saucepan (stainless steel or enamelled, not bare aluminium, which reacts with vinegar). Add the 1 tbsp of tamarind paste, 80 ml of malt vinegar and 60 ml of water.
- Stir in the 1 tbsp of black treacle, 1 tbsp of dark brown sugar and 1 tbsp of tomato purée, then season with the 0.25 tsp of ground allspice, 0.25 tsp of ground black pepper, 1 pinch of cayenne and 0.25 tsp of salt.
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269kcal
4gprotein
64gcarbs
1gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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