2 boldly delicious sauces to enhance the flavour of meat

A perfectly savoury sauce can take any meal from blah to beautiful. Here are two great recipes that can be used on almost any kind of meat to enhance the natural flavours.

Here's a great sauce with Moroccan spices, great for pork, lamb or venison. A few spoonfuls of red currant jelly gives it body and a delicious sweetness. Consider this the last step in a meal of pan-fried meat.

Prep time: 2 minutes 
Cook time: 8 minutes 
Makes: 175 ml (3/4 cup)

Ingredients

• 10 g (2 tsp.) cumin seeds
• 2 g (1/2 tsp.) paprika
• 2 g (1/2 tsp.) ground cinnamon
• 2 g (1/2 tsp.) ground coriander
• 300 ml (1 1/4 c.) red wine
• 10 to 15 ml (2 to 3 tsp.) red currant jelly
• Salt and freshly ground black pepper

Preparation instructions

1. Remove fried meat from the pan. Pour off all but about 15 ml (one tablespoon) of fat or oil from the pan, being careful to leave all the browned bits behind.
2. Place the pan over medium-high heat and stir in the cumin seeds, paprika, cinnamon, coriander and wine. Swirl and stir, scraping up the browned bits, until the wine comes to a boil.
3. Add the currant jelly, stirring until melted. Continue cooking, stirring frequently, until the liquid is reduced by almost half, about five minutes. Season with salt and pepper to taste then pour over the meat.

Most barbecue sauces start with ketchup, vinegar and sugar, then get a flavour boost from herbs and spices. This rendition features strong brewed coffee in the base for an extra-rich, dark taste. It's perfect for beef and pork.

Prep time: 10 minutes
Cook time: 20 minutes 
Makes: 600 ml (2 1/2 cups)

Ingredients

• 30 ml (2 tbsp.) hot dry mustard
• 125 ml (1/2 c.) brewed espresso or strong, dark coffee
• 250 ml (1 c.) ketchup
• 125 ml (1/2 c.) cider vinegar
• 65 g (1/2 c.) firmly packed light brown sugar
• 250 g (1 c.) finely chopped onion
• 2 garlic cloves, crushed
• 15 ml (1 tbsp.) Louisiana red-hot sauce
• 30 ml (2 tbsp.) Worcestershire sauce
• 30 g (2 tbsp.) ground cumin
• 30 g (2 tbsp.) chilli powder

Preparation instructions

1. Mix the mustard, espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, red-hot sauce, Worcestershire sauce, cumin and chilli powder in a medium pot.
2. Bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes.
3. Add one gram (1/4 tsp.) ground ginger and a few pinches of chopped, fresh cilantro or parsley to the sauce.
4. Remove the pot from the heat. Allow the mixture to cool. Then purée it in a blender or food processor fitted with the steel blade.
5. Use immediately, or refrigerate and reheat before serving.

One more notch!
Like your barbecue spicy? Add two to three seeded and minced fresh chilli peppers, such as jalapeño (wear gloves when handling). Two grams (1/2 teaspoon) of freshly ground black pepper gives added bite to the sauce, if you'd like.

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