It's the day that teenagers face with fear and trepidation but also excitement and hope for at the end of it lies the chance at a new-found freedom. Ten years ago today, I was that teenager. It was the day I sat my driving test.
Nervous doesn't even begin to describe how I felt. Lack of preparation wasn't the problem though. Dad and my driving instructor were sure I was ready and even though it was before you had to log 100 hours practice, I'm pretty sure I'd done my time.
Sitting in the waiting room with my instructor I was so nervous I had to excuse myself to the bathroom twice. I'd heard horror stories of nasty examiners setting you up with tricky situations and fooling you into making mistakes.
I needn't have worried, which once again proves my grandpa's saying 9 out of 10 things you worry about never happen. My instructor was a lovely lady in her late 50s who just happened to be overly excited about her daughter's upcoming wedding. She talked about it non-stop for the entire test and often didn't break to give me instruction just signaled with her hands.
See I was such a good driver that she felt comfortable enough to chat and let me show her my skills.
Not only did I pass but I became only the fifth student of Morton's Driving School, to ever pass with zero errors. I was proud as punch and eager to get home and show off my new piece of plastic.
I'm pretty sure mum would have cooked me up something special that night but if you've had a stressful day, pick up a barbeque chook and whip up this delicious sauce to dress it up. It only takes about 15 minutes and you've most likely got all the ingredients in your pantry and fridge.
I used my Fijian chutney in place of the mango chutney the recipe calls for. I wish we could get in here because it was delish!
Heat the oil in a big saucepan and then add the onions. Cook them, stirring, for a few minutes or until they soften and start to turn transparent.
Add the curry powder and stir it through the onions and cook until it smells deliciously aromatic.
Add the rest of the ingredients and stir them all together.
Bring the mixture to a boil and then reduce it to a simmer for 5 minutes until it's all well heated.
You can leave the sauce chunky if you like but I like to blitz it up in the blender to make it nice and smooth.
The sauce will keep for a few days in the fridge or you can seal it in sterile jars and keep it in the fridge for a while but use it up within a few days.
When you're ready to serve it, heat it up and stir through some cream then sprinkle it with toasted coconut. Enjoy!
What about you? Were you nervous before your driving test?
ps Margie is a very close family friend who gave me this recipe at my bridal shower along with a little jar of it. It was love at first bite!
Recipe
Ingredients
- 1 brown onion finely chopped
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 200 g mango or fruit chutney
- 1 400 g tin diced tomatoes
- ½ cup apricot jam
- 150 g light mayonnaise
- To serve:
- dessicated coconut toasted
- light cream
Instructions
- Heat the oil in a large saucepan and add the onion.
- Cook until the onion softens then add the curry paste and heat, stirring, until fragrant.
- Add the rest of the ingredients and stir them through.
- Bring it to a boil and then reduce to a simmer for five minutes.
- If you want the sauce to be smooth, blitz it in a food processor or blender.
- To serve, stir through a little cream then pour it over cooked chicken and top with toasted coconut.
- The sauce can be kept in a properly sealed jar in the fridge but must be used a few days after opening. Alternatively, freeze any leftover sauce.
Stephanie @ henry happened says
I was so nervous too - thank goodness I didn't have to parallel park or I would have failed :) Love this recipe - agree that BBQ is such a great comfort food
Claire says
The parallel park she asked me to do was just behind a car with no other cars!
Hotly Spiced says
I was so nervous while waiting at the RTA to sit my driving test. Unfortunately I got 'Freddy Fail' and fail I did. He had a bad reputation and he lived up to it. I love the look of your sauce. What a great recipe. And your sauce boat is gorgeous - I'm imagining - a wedding present? xx
Claire says
You would be correct in your imagining Charlie. Actually it was an extra present, a hand down from my grandma from her wonderful silver collection. Oh dear. It's a bit rough that some instructors are harsher than others but then again, I guess it's better they're tough than lenient!
The Café Sucré Farine says
A very delicious sounding recipe Claire. It's also very unique, definitely a step up from everyday barbecue sauce! I passed my drivers test with flying colors until we were almost back to the examiners office. He told me I passed and I was so excited I went right through a stop sign, oooops!
Claire says
Oh no Chris that's not how you want to end! Lucky you'd already passed.
Lorraine @ Not Quite Nigella says
I was SO nervous when I did my test. It's absolutely nerve wracking and apparently I got a really hard marker for me! :)
Claire says
I'm glad I wasn't the only one!
Maureen | Orgasmic Chef says
I don't think it matters what age you are - when you go for a driving test, so much is riding on the results that you do get nervous. When I took my first driving test in Australia I had only intended to sign up for the test and the testy lady said, "I'm free, let's go now."
Americans signal, then look to see if it's clear and then change lanes. I failed that bit because the Australian rule is to look, signal, look again and move. She said, "I'm not going to fail you because you'll come back tomorrow and do it right." I did ace the written test though.
NOBODY made me chicken with this bbq sauce though. That would have been a real win!
Claire says
Maureen I don't think I knew that was the rule! I can't think what I do but I think I indicate first. It's a nerve-wracking experience that's for sure!