{"id":15263,"date":"2014-01-09T10:00:00","date_gmt":"2014-01-09T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15263"},"modified":"2021-11-17T19:56:08","modified_gmt":"2021-11-17T19:56:08","slug":"bbq-sauce","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/bbq-sauce\/","title":{"rendered":"Barbecue Sauce"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>The perfect sauce for any barbecue &#8211; slather it on sausages and burgers.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>1 small onion, choppe<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/bbqsauce_4973_16x9.jpg\" alt=\"Barbecue Sauce\" \/>d<br \/>\n3 cloves garlic, crushed<br \/>\nolive oil<br \/>\n1 red chilli, finely chopped<br \/>\n1 tsp fennel seeds, crushed<br \/>\n55g\/2oz dark brown sugar<br \/>\n50ml\/1\u00befl oz dark soy sauce<br \/>\n300ml\/10fl oz tomato ketchup<br \/>\nsalt and pepper<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.<\/p>\n<p>Add the soy sauce and ketchup and season with salt and pepper.<\/p>\n<p>Bring to the boil and simmer for a few minutes to combine the flavours.<\/p>\n<p>Use as a dip or to coat spare ribs, chicken or sausages on your next barbecue!<\/p>\n<p>By James Martin<br \/>\nFrom Housecall<br \/>\nLess than 30 mins preparation time<br \/>\nLess than 10 mins cooking time<br \/>\nMakes \u00bd pint<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; The perfect sauce for any barbecue &#8211; slather it on sausages and burgers. &nbsp; Ingredients 1 small onion, chopped 3 cloves garlic, crushed olive oil 1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[757,2461],"class_list":["post-15263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-bbq","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15263"}],"version-history":[{"count":6,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15263\/revisions"}],"predecessor-version":[{"id":16376,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15263\/revisions\/16376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23519"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}