Interesting, flavorful and better the next day! Served it with beef patties and white rice. thanks
I am South African - this is a divine recipe !! Just made it for our grilled rump steak tonight. I did not have red wine but used 3tbsp of rice wine instead and Mrs Ball's chutney (of course !) It is lovely - the best that I have ever tasted in my life. Big Thanks
Loved it!. I used homemade apple chutney which is a little spicy, and since I did not have port wine I used all red-We used it for dipping fried chicken tenders. I think the best part was when my DH asked what it was after he had tasted it and his next bite was "mid-air". I said "Monkey Gland Sauce" and he froze. After a good giggle I explained the name-I got a few odd looks but he really liked it as much as I did. A keeper for sure!
Uh, I must admit I only chose this recipe for a Cookathon due to it's unusual name! What a lovely surprise!!! Followed the recipe exactly as written, except I very finely minced the ginger instead of grating it - as I really like the taste of ginger and wanted a bit of that texture. We don't eat much beef, and when I do I want to taste it - so I'm not very fond of sauces on steak. However, this sauce makes a believer out of me. So delicious, and so easy to make with ingredients we always have around the house. This does make a lot, so next time I will reduce to half a recipe for just the two of us and will still have plenty left over to enjoy for a few days! Thanks for posting, Zurie! I really enjoyed researching the origins of this sauce on the web and look forward to serving this to company to see the looks on their faces when they ask what it is!!!
Living in the UK there is nowhere to find this amazing sauce, not even Spur Steak Ranch!<br/>So to find this recipe was a real hit at the dinner table.
Fantastic! So glad that no monkeys are used in this sauce. Had some leftover peach chutney and it worked beautifully in your sauce. I marinated some bnls chicken breasts for about half an hour & then DH set them on the grill. Served with extra monkey gland sauce at the table and we enjoyed very much along with sides of sweet potato, cherry tomatoes from the garden and couscous. Thank you Zurie, for a wonderful bbq sauce that I will make again and again!
Ohh! There are so many funny stories behind the name of this recipe. I was curious, so I had to search in the internet.
Really good, with my turkey leftovers (breast roasted and then cooked at low temperature for 3 hours!). I can imagine that this would fit with many other kind of meat.
South Africa is a big Country with a myriad different culinary influences and I believe that this recipe is one of the results of such a multi-cults cuisine.
I'm glad I found this recipe, I tagged this for a game and this was exactly what I needed.
Thanks Zurie for introducing us in such a wonderful world!