Pulled skate wing sandwich with coffee barbecue sauce

Serves 2
Prep time 10 minutes
Cook time 25 minutes

coffee barbecue sauce
100ml espresso (from a medium-dark roast with good acidity)
100g brown sugar
100ml sherry vinegar
50ml balsamic vinegar
25ml lime juice, freshly squeezed
25g dried apricot, minced
2 tbsp olive oil
100g onions, finely diced
25g garlic, sliced
1 star anise
300g Heinz tomato ketchup

• Combine the hot espresso with sugar and let the sugar melt. Add the vinegars, lime juice and apricot, and let them sit while you prepare the rest.
• In a small saucepot, heat olive oil and sweat the onions, garlic and star anise over a medium-low heat for about 10 minutes, or until they turn soft.
• Add the coffee mixture into the saucepot and simmer until it turns a bit syrupy and its bubbles start to increase in size.
• Whisk in the ketchup and bring to a strong simmer for 1 minute. Remove from stove and let it sit uncovered until cool. Transfer to a container for storage.

1 skate wing (300g)
salt and pepper, to taste
coffee barbecue sauce, to taste (for glazing)
sliced tomatoes, to taste
mayonnaise, to taste

• Season the skate wing with salt and pepper. Roast it in the oven at 170°C for 10 minutes, or until meat starts to pull away from the cartilage. Glaze it with coffee barbecue sauce every 3 minutes.
• Remove from the oven and let it cool down. With a fork, pull and shred some of the meat away from the cartilage.
• Serve it on toasted brioche with tomatoes and mayonnaise or any preferred topping.

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