The sauce that has flavoured many a steak may have its origins tied to India. Lord Sandys, who returned to Worcester, England, after successfully governing Bengal, missed his favourite Indian sauce, and commissioned two chemists to create a similar sauce. Owing to its strong fishy odour, the chemists tucked the original batch away in the attic only to discover two years later that it had aged into a rich flavourful sauce, and, of course, bottles of the sauce sold like hot cakes! Here’s our tribute to the mother of steak sauces – a meaty steak of chicken bathed in the hot Worcestershire sauce, tabasco sauce and mustard, grilled till well done, glazed with sriracha-spiced steak-sauce and served with a portion crunchy slaw with peri-peri spiced potato and sweet-potato fries. Nom nom time we’d say!
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