Barbecue

1. Add oil to frying pan with onions and garlic and cook until soft
2. Add cooked onions and garlic to rest of ingredients in a large pot
3. Simmer for about 1 and 1/2 hours until sauce is reduced by half and quite thick
4. This will keep refrigerated for 2 weeks

2 tbsp butter

10 large button mushrooms or 6 flat mushrooms sliced

1 onion sliced thinly

3/4 cup of chicken stock (I use Simon Gault's chicken stock paste)

1 large tbsp grainy mustard

2 tbsp of bourbon (don't overdo it as it can be overpowering)

1. Heat the butter until bubbling
   1. Add mushrooms and onions and cook until onion is soft (about 5 minutes)
   2. Add stock, mustard, bourbon, salt and pepper and simmer until ready to use (no more than 5 mins)

1/4 cup canola oil

2 onions finely diced

8 cloves garlic crushed

1/2 cup brown sugar

1/2 cup strong black coffee

1/2 cup Worcestershire sauce

1/2 cup tomato sauce

1/4 cup of red or white wine vinegar (I use Forvm)

2 tsp Chilli flakes

1 tsp salt

1. Heat oil and cook onions and garlic until soft
   1. Add rest on ingredients and simmer until thickened (about 10 mins)

Fabulous with Chicken Nibbles or on Steak

1. Combine the marinade ingredients
   1. Add steak and marinade for at least 10 minutes
   2. When cooking steak, baste with leftover marinade