3 Ingredient Tabasco Glaze

Sweet & Sticky Oepsies 

 

Ingredients

 

For the Glaze:

 

30 ml Tabasco

¾ cup Apricot Jam

1 Lemon Juiced 

 

For the oepsies (makes 8)

 

3 packs Bacon

8 wooden skewer sticks

16 glacé cherries- 2 per oepsie

 

Recipe:

 

For the glaze

 

1. Mix together Tabasco sauce, apricot jam and lemon juice in a small pot over medium heat- stir to combine, once it’s all smooth and well combined, remove from heat and allow to cool slightly.

 

For the oepsies

 

1. Soak wooden skewers in water for 10 minutes. 

 

2. To make the bacon twists, take two strips of bacon and lay them on top of each other. Pierce the skewer through one end of the bacon stack, then twist the rest around the skewer. Half way through the twisting add a glacé cherry or two. Place the last bit of bacon at the top of the skewer to secure then repeat with the remaining bacon. Coat the oepsies with glaze (reserve +/- 30ml glaze to drizzle over after cooking), cover and place in the fridge for 30-60 minutes. 

 

3. Place on the braai or under the grill on medium heat until they are crispy and golden, 7-10 minutes, basting with more sauce as you go along. 

 

Spicy Prawns Skewers

 

Ingredients

 

For the Glaze:

 

30 ml Tabasco

¾ cup Apricot Jam

1 Lemon Juiced 

 

For the prawns (makes 5)

 

15 prawns, skin on, heads removed (5 skewers of 3 prawns each)

5 wooden skewer sticks

2 lemons cut into wedges

 

Recipe:

 

For the glaze

 

1. Mix together Tabasco sauce, apricot jam and lemon juice in a small pot over medium heat- stir to combine, once it’s all smooth and well combined, remove from heat and allow to cool slightly.

 

For the prawns

 

1. Soak wooden skewers in water for 10 minutes. 

 

2. Remove from water and thread prawns onto the skewer with lemon wedges in between. 

 

3. Place in a bowl and drizzle over the marinade, being sure they are well covered. Cover and place in the fridge for 30-60minutes. 

 

4. Cook prawns over hot coals on the braai (or hot griddle pan) for 3-4 mins on each side until you get some char, basting while they cook.

 

Sticky Lamb Ribs 

 

Ingredients

 

For the Glaze:

 

30 ml Tabasco

¾ cup Apricot Jam

1 Lemon Juiced 

 

For the ribbetjies (makes approx. 10 portions)

 

500g lamb ribbetjies (1 pack)

 

To garnish

 

Freshly chopped parsley

Freshly chopped spring onion

Lemon to squeeze over prawns

 

Recipe:

 

For the glaze

 

1. Mix together Tabasco sauce, apricot jam and lemon juice in a small pot over medium heat- stir to combine, once it’s all smooth and well combined, remove from heat and allow to cool slightly. 

 

For the lamb ribbetjies

 

1. Place in a bowl, drizzle the marinade over the ribbetjies, being sure they are well coated. Cover and place in the fridge for 30-60 minutes. 

 

2. Braai the ribbetjies for 10 minutes on each side until crispy and golden, basting with a brush every few minutes.