
In a glaze phase
Barbecues receive a powerful workout over summer, serving up champion cuts of meat and various vegetables – made even tastier with a sweet or savoury glaze.
A classic glaze heroes two components – some form of sugar syrup and a punchy, flavour-packing element.
To please
Easy, customisable, and with a classic flavour profile, keep this glaze recipe on-hand for a simple summer barbecue menu.
Combine 1 cup brown sugar, 1/4 cup honey, and a spoon or two of your preferred mustard in a saucepan. Add a dash of fresh orange juice, and any herbs and spices you like, to taste, such as ginger, garlic, pepper, or paprika. Consider the notes of each and how the flavours will balance to please your guests. Simply stir to dissolve, and use with pork, salmon, chicken, and vegetables.
To impress
This marvellous glaze makes a statement and is best with beef skewers, seafood, and chicken.
To a saucepan, add 1/2 cup pineapple juice, 1/4 cup sugar liquid of your choice (honey, maple syrup), 1/4 cup rice vinegar, Dijon mustard to taste, a dash of sesame oil and a few pinches of turmeric. Use chilli flakes if you like a kick. Simmer over medium heat until reduced, before setting aside to cool. Baste meat as usual, reserving some sauce as a condiment
for serving.