Barbeque sauce and coleslaw are essentials for your spring or summer menu.

Barbeque essentials: Homemade sauce and coleslaw

Nelson's vurb editor Megan Cole offers two takes on classic barbeque food.

Get out the tongs and apron, barbeque season has arrived. If you’re looking for something to add variety to the usual burgers and potatoe salad try these twists on barbeque classics:

Spicy peach barbeque sauce

What you need

2 tbsp olive oil

1 onion, roughly chopped

3 cloves of garlic, minced

1 tbsp of chipotle in adobo sauce

1 cup of ketchup

1 cup of peach jam

1 tbsp balsamic vinegar

1 tsp paprika

1/2 tsp chile powder

1/2 tsp cayenne pepper

Juice from one lemon

Salt and pepper, to taste

In a medium sized sauce pan heat olive oil. Add onions. Saute until translucent. Add garlic and saute for an additional 2 minutes.

Mix in all of the remaining ingredients. Bring to a boil and then reduce heat and let it simmer for half an hour.

Add the sauce to a food processor or blender and pulse until smooth. Be very careful when adding hot things to a blender or food processor they can blow the lid off. The best thing to do is to allow some of the heat to escape by keeping the top off slightly and cover it with a tea towel to reduce mess.

Coleslaw with pecans and spicy dressing

What you need:

1 cup shredded red cabbage

1 cup shredded savoy cabbage

1 cup shredded green cabbage

2 Granny Smith apples, thinly sliced

4 green onions chopped

1 cup pecans, toasted and chopped

Dressing:

1 tbsp Dijon mustard

1 tsp sugar

1/2 tsp cayenne pepper

1/2 tsp ground cumin

3/4 cup mayonnaise

Juice of one lemon

Salt and pepper, to taste

In a large bowl mix cabbage, apples, carrots, onion and pecans.

In a small bowl or jar add all of the dressing ingredients and stir (or shake) till combined. Add the dressing to the veggie mix and mix to combine.

 

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