Instructions. Melt the butter in a large saucepan over medium heat. Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown. Meanwhile, in a large pot, bring the beef stock to a boil. Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour.. Place a large pan over a medium heat and add a small dash of oil. Sweat the onions without allowing them to colour, then add the spices and seasonings, chopped tomatoes, fruit, water, treacle and Worcestershire sauce to the pan. oil. 8 oz of onion, finely chopped. 1/2 oz of ginger.
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On low heat, thicken brown sauce by adding corn starch slurry. Simmer on low heat till thickened and coats a spoon. Step 1: Using the same cooking wok/pan (if applicable), heat wok/pan on medium/high heat and add oil. Step 2: Add minced garlic, grated ginger and fry for 30 secs to infuse the oil.. Add the onions and garlic, and cook until softened. Add the tomatoes, dates, and raisins to the saucepan. Stir well to combine. Pour in the malt vinegar and Worcestershire sauce. Stir again. Add the mustard powder, ground ginger, allspice, cloves, salt, black pepper, and cayenne pepper (if using). Mix everything together.