Britain’s top chef reveals the ultimate BBQ glaze – The only one you’ll need this summer Bedford News

A top British chef has revealed his mouth-watering recipe for making a delicious barbecue glaze – the only one you’ll need to impress at family gatherings and garden parties this summer.

Sam Karle, executive chef of the luxurious Dakota Hotel in Manchester, has shared a step-by-step guide on how to make the flavorful accompaniment to any meat dish.

Made from a range of ten simple ingredients including balsamic vinegar, garlic and ginger, the flavor combination is guaranteed to create a taste sensation.

The recipe is simple to follow and consists of six easy steps that can be followed from the comfort of your own kitchen, requiring only a knife or peeler, a pot and a spoon to create.

Executive chef Sam, 31, said: ‘No matter the meat, this barbecue glaze is the perfect addition to any dish.

“As well as being a simple recipe to follow, once made the glaze can be stored in the fridge and reused – so there’s no unnecessary waste.”

Sam’s recipe calls for demerara sugar, balsamic vinegar, molasses, two garlic cloves, fresh ginger, dark soy sauce, red wine, water, two star anise cloves and a chilli pepper.

He said: “The process of making the glaze at home is quick and easy.

“Start by peeling two cloves of garlic and ½ inch of ginger and coarsely chopping them into finer pieces. Next, simply seed a chili pepper and cut it into small pieces.

“Put the garlic, ginger, chilli and two star anise cloves in a saucepan with 285ml of water and bring to the boil.

“Then add 50g demerara sugar, 285ml balsamic vinegar, 40ml dark soy sauce, two tbsp molasses, 200ml red wine and then reduce the temperature slightly to simmer.

“To ensure maximum flavor, continue to slowly reduce the simmer.

“Tip, to know if the glaze is ready, dip a spoon into the pan and check that it glazes the back of the spoon quickly.

“Finally, pour the hot glaze over the meat, as it will harden when cold. Once the frosting has set, it can be reheated and reused.

Sam joined Dakota Manchester in January 2019 as Executive Chef, having previously held management positions in the Michelin Star and AA rosette kitchens.

The full recipe and method for her barbecue glaze can be found below.

50g demerara sugar285ml balsamic vinegar2 tbsp molasses2 cloves garlic½ inch ginger40ml dark soy sauce1.4l red wine juice, 200ml red wine or 1l beef stock285ml water2 cloves star anise1 chilli

Peel the garlic and ginger and coarsely chop into small pieces Deseed the chilli and roughly chop Place all the ingredients in a saucepan and bring to the boil, then reduce the temperature to low Continue to slowly reduce the temperature to low to extract maximum flavorCheck the thickness of the glaze with the back of a spoonUse the still hot glaze to glaze your meat