When I say "The Best..." I haven't nicked it from the local supermarket! I dare to name it thus because this recipe has now caused a number of recipients to change their minds about liking Sweet and Sour in the first place (my beloved wife included). In short it bears little relation to the monosodium glutamate drenched, hideously red gloop that passes as fare in a number of take-outs: this is Sweet and Sour you could serve to guests!
I was going to say that the dry cider is the key to this wonderful concoction, but really there are any number of imaginative - and simply proportioned - ingredients that are essential to the final, delightful result. The method is so simple too. If you enjoy this sauce half as much as family Boyes does then you are in for a treat!
Ingredients (sauce for 4)
50g (2oz) butter
2 medium-sized onions finely chopped
2 medium rashers chopped lean bacon
2 tablespoons tomato puree
300ml (1/2 pint) dry cider
150ml (1/4 pint) water
1 tablespoon demerara sugar
Salt and pepper
2 tablespoons Lea and Perrins (Worcestershire Sauce)
2 tablespoons Mango Chutney
3 teaspoons Arrowroot
I also chuck in a few chopped pineapple rings for some extra fruityness
Method
Melt the butter in a large sauce pan and fry the onions and bacon until soft and brown.
Add all remaining ingredients except the arrowroot.
Bring to the boil stirring and simmer for 15-20 mins uncovered.
Blend the Arrowroot with 2 tablespoons of water (this will involve little vigorous stirring) and then add it to the pan and cook it stirring for 1 minute. That's it!!
Tips
If you aren't familiar with Arrowroot you'll find it in the bakery section of your local supermarket. It's an excellent thickening agent. The thing is it doesn't need cooking to activate - like cornflour for example. However, if you cook it too long the thickening will stop working. Also, Arrowroot gives a slightly gelatinous consistency to a sauce which is great for Sweet and Sour.
Obviously this is just the sauce. I generally fry off some sliced chicken breast or leftovers from a roast and stir it into the sauce at the end. For a more special result dip chicken or pork in a light batter and fry until golden.
Boil some rice, serve it in a circle, dump the meat in the middle, and pour the sauce on top. Job's a good'un!
Drinks
For accompanying drinks I would go for dry cider or a nice, chilled Gewurtztraminer.
Music while you cook!
'Shanghai' (from Album 'Here be Monsters') by Ed Harcourt
'Singapore' (from Album 'Raindogs') by Tom Waits
Sound track from Crouching Tiger, Hidden Dragon...?
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