No wait. That’s not quite right. I think you can safely say that I pretty much loathe it.
Maybe it’s an association thing.
About once a year, we’d run home from school at around noon to discover that instead of seeing soup or sandwiches on the table, Mum had pulled out all the stops and made a cheese soufflé.
When I reel back the tape in my mind to look at the plate, I’m pretty sure that it was a perfectly made soufflé. But I loathed soufflé. I still loathe soufflé. I don’t know what it is about it that bothers me. I love cheese. I love eggs (well… hmmm… as long as they aren’t too oozy, I love eggs… :lalala:).
Of course, we had to eat lunch. And we had to go back to school. There we would sit miserably, holding our forks with the tines gently resting on the plate, each staring at our little wedges of soufflé.
she: Come on now, eat up!
we: [in chorus] But I don’t like it!!
she: Of course you do. You love cheddar cheese.
we: [holding back tears] Not like this!!
she: Don’t be silly. You haven’t even tried it. Just take a bite.
we: [each taking a tiny forkful, scrunching up faces] *gulp* *gasp* [each quickly drinking half a glass of milk]
she: See? It’s good!
we: Can we have some ketchup?
she: [sighing] Just a little on the side… come on now. Eat up! It’s almost time to go back to school.
And we absolutely slathered our plates with ketchup. And the soufflé and ketchup would begin to congeal on the plate as the clock ticked. Usually, about five minutes before we had to leave to run back to school, we’d each take a huge breath and shove the horrible globs into our mouths and immediately wash them down with giant gulps of milk.
Yup. That must be why I have such an aversion to ketchup.
The ONLY reason I keep it in the fridge now is for baked beans. T, on the other hand, imagines that ketchup is a necessity for hot dogs (don’t even get me started on what’s wrong with hot dogs), hamburgers and French fries. Brrrrrr. What a terrible thing to put onto perfectly made hamburgers and fries!
But, it turns out that now we also require ketchup for this barbecue sauce.
The other night I could not stop eating it! We took a bowl of it to the table with us just in case someone wanted a little extra for the chicken. I kept spooning more and more barbecue sauce onto my plate. Until there wasn’t any more in the bowl to spoon. And then I licked the bowl.
Favourite Barbecue Sauce
- 2 Tbsp oil
- ½ medium onion, finely diced
- 1 dry smoked morita chili, finely chopped
- 1 tsp grainy Dijon mustard
- 2 Tbsp cider vinegar
- 2 Tbsp tomato ketchup
- 2 Tbsp hoisin sauce
- splash of soy sauce – for salt and taste
- 1 Tbsp tomato paste
- Fry onion in oil until it’s beginning to color.
- Add morita chili and fry 1-2 minutes.
- Using a wooden spoon, stir in mustard, vinegar, ketchup, hoisin sauce and tomato paste and cook for a further few minutes.
- Add soy sauce to taste. Taste the final sauce and adjust vinegar, saltiness and sweetness to your preference.
We had this sauce the other night slathered on grilled chicken. It was great with oven-roasted potatoes, vegetables and blue cheese dressing. Then last night, on the official first evening of summer, we had vegetarian burgers (on hamburger buns baked in the barbecue, of course). And I asked T to make more barbecue sauce. It was fabulous.
I think there might be a little bit left for breakfast (errrrm, I hope nobody imagines that this will be incentive for me to eat a cheese soufflé…).
This is not to say that I never want to have coffee barbecue sauce again. Or Texas-Style barbecue sauce. Au contraire! In fact, perhaps it’s time to have some side by side tastings of the various sauces.