Chunky ginger-mango barbecue sauce with mixed grill

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
1 tbsp extra-virgin olive oil, plus some for drizzling
1 medium red onion, chopped
1 small red pepper, seeded and chopped
2 mangos, peeled and chopped
Salt and freshly ground black pepper
60ml tamari sauce
2 tbsp Worcestershire sauce
1 (2-cm) piece ginger root, peeled
1 orange, zested and juiced
1 lime, zested and juiced
60ml honey
250ml chicken stock
Hot sauce, a tablespoon or so
4 pieces boneless skinless chicken breasts or thighs
4 loin lamb cutlets
100g chopped rocket or frisee or mixed baby greens
Handful basil or tarragon leaves, shredded or torn
1) Heat 1 tbsp extra-virgin olive oil in a saucepan or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.

2) Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centres. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

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