Sarah’s slaggy speed syn-free sauce! I mean, honestly. Do you know how many times we set off our own work filters because our website is classed as pornography and now we’re adding slaggy into our opening sentence? Eee, you accidentally put a picture of yourself felching a plumber up instead of a Yorkshire pudding recipe and suddenly everyone’s a prude. Nevertheless, Sarah, our guest writer for tonight, is a big fan of alliteration, and I’m a bloke who just can’t say no. Now, the reason I’m handing over to her tonight is because she has just started her own blog and I’m all for promoting new writers, especially ones who swear like all the old ladies when someone shouts house at bingo. We were recently awarded blog of the month at foodies100.co.uk and one of the questions they asked us during our questionnaire was whether more diversity in blogging is a good thing. I said no, frankly, it should be limited purely to men with willies like a wrestler’s leg, but when they asked me to revise that answer I said that new voices were good as long as they had something interesting to say.
Thankfully, Sarah does. Which is lucky, as I would have been far too British and embarrassed to retract my offer had she been shite. I urge you to have a look at https://tryingtodoitall.com/ for a good, frank and coarse look at life with a family, beautiful cats and M.E. I’m sure you’ll all join me in bemoaning the fact her blog isn’t called itsallaboutmememe but hey, it takes years to be this deft with wordplay. Minge. Without a moment more of hesitation…
So the boys were right nice and said not only could I go on their Facebook page and promote my blog but do a guest blogger bit on theirs too. I was chuffed to the back teeth. I mean, I had no bastard idea what they meant but I felt a bit like I’d been handed the royal hand to kiss and I was not about do anything bar polish their rings (I’ll do ‘owt for attention) and get on with it. So I’m here and I can’t quite believe it but I’m going to style it out in the way only an amateur amongst professionals can – with arrogance and determination.
Those of you who know me, or have read my blog will know that I don’t like making life difficult for myself, there’s no point. I’ve not got the energy or the patience for complicated recipes and even if I did I’d only make it look like roadkill when I went to serve it. The pinch of unicorn pubes and dusting of fairy jizz would lose its magic in amongst the carnage on the plate, and I’d be left with a skip full of washing up and a bad attitude.
So it needs to be easy, pain free and also I NEED my food to work hard for me – I have M.E. see and I refuse to spend what little energy I have on cooking from scratch a million times a week. I know lots of you do but this recipe is one for the lazy bastards in town. Move over proactive bouncy crew with your lycra and Zumba moves, the sloth gang is in charge for a bit.
Sometimes I just want to bang something quick and easy together, or want something I can take out the freezer because I’m shit and haven’t planned my meals, basically I need something to shut out the packet of bourbons giving me the “hello sailor” eyes from the now bereft and sad looking snack cupboard. So the recipe, such as it is…
sarah's slaggy speed syn-free sauce
Yield lots and lots
Now, I know what you’re thinking. All that foreplay and you’re giving me a fucking pasta sauce? Yes I am and actually you’ll pipe down because it’s not ONLY a pasta sauce, it’s a meatball sauce, a ketchup replacement, a sauce to bake your chicken in, it’s a pulled pork sauce and it makes you shit for mercy because it’s made entirely of speed veg. Oh and it tastes epic, not diet epic, but life is good and I have a yacht epic… basically it’s YOUR SAVIOUR. Slaggy speed syn-free sauce goes with ANYTHING.
Now to get the most amount of value from this sauce you’ll want to make loads of it. That way you’re going to the effort of cooking once and it’s paying dividends for ages – freeze what you don’t use in individual portions. You’ll thank me later.
- 2 red peppers
- 2 yellow peppers
- 2 orange peppers
- 1 white onion
- 6 peppadew hot peppers (the jarred ones)
- 2 cans of chopped tomatoes
- 4 tablespoons of smoked paprika
- 1 tablespoon of oregano
- 1 teaspoon of cayenne (more if you like it hot, less if you have a toddler like mine…you could leave it out altogether to be fair)
- ¼ teaspoon of garlic powder
- 1 teaspoon of sugar (1 syn but negligible by the time you divvy it up)
- a few sprays of oil
At this point Sarah recommends using Frylight, and for that, we'll actually apply to get her pain relief medication cancelled. Always use Frylight, people, there is really no excuse!
- get yourself ready
- chop all that veg up - or buy pre-chopped if you're fancy
- coat your pan in a few sprays of oil
- chuck in your red, yellow, orange peppers and onions
- fry on a low heat until the onions start looking yellowy (think liver failure) and the peppers are a bit smooshie (if you find the pan is drying out add more oil or try a splash of water)
- add your chopped tomatoes, peppedaw peppers, garlic, oregano, smoked paprika, cayenne and sugar; stir like you’ve just told your ex his girlfriend is a prize slapper and put a lid on it, smug style
- if you've lost your saucepan lids or don't want to bend down because you're mindful you won't be able to get up again without someone having to call for the fire brigade, just use a chopping board
- let it simmer away for about 25 mins, you need to be careful mind, if you’ve got an aggressive gas stove like mine it could burn if you don’t keep an eye on it, so don’t get distracted by a shiny thing and forget about it - keep stirring - like a good night alone, it's up to you to keep it wet
- when it looks like the pic (i.e. reduced, thick and chunky) get your blender or food processor geared up and show that chunky sauce who is boss - you want it to be a smooth as Grant Mitchell's giant heed.
You'll need two things for this:
- a good quality saucepan - if you've got money pouring out of your arse, we recommend this set, but anything will do
- a blender - nothing expensive needed, this wee £10 model will do the job just as well
Cubs here: if the recipe doesn’t taste good, don’t worry. Message Sarah to complain via her blog. Let’s face it, she’ll probably tire herself out switching her monitor on so you’ll be unlikely to get a reply. Oh I’m kidding, she probably has a special iPad. Have a look at her blog right here and she has a facebook page too, see?
Do you have something you want to say? If you can rattle off a few words, make it funny and give us a recipe, get in touch! Just leave a comment below and we’ll send you an email with details. Perhaps you feel as though you won’t be hilarious or interesting – don’t panic. I’ll just type in some gags and put a better photo. I’m like the gayest copy of Photoshop you’ll ever own.
Want more sauce recipes? That’s fine. We’ve got loads:
- breaded chicken in a creamy basil sauce (4 syns)
- fresh spring rolls and dipping sauce (3 syns)
- beef in a black bean sauce (half a syn)
- american meatloaf stuffed with bacon jam and and honey tomato sauce (1.5 syns)
- beef satay with peanut dipping sauce (4.5 syns)
- beef in a honey and black pepper sauce (2.5 syns)
Get licking those fingers!
James and Sarah and Paul too
Ooh look Sarah! I found a way of bypassing the humorless cunts.
The sauce looks proper tasty much like yourself 😘
I hope we’re not the humourless cunts mind! CHEEK
NO! Oh my goodness no, I posted a reply via Facebook and it said my name and then where I work so I had to delete it. Because I work with a bunch of humorless cunts.
You gentlemen are utter legends.
Well this exchange brightened up my day.
Jen, you’ve excelled yourself darlin girl 😂
I have a question for you. Because frylight has lots of lovely chemicals in it, would it be healthier to use a few squirts of Olive oil, not just in this recipe but in all the SW recipes that require fry light?
We always use oil! 🙂 just personal preference!
This was really tasty, I would definitely make again 😁
Looks amazing! bookmarked!