in a frypan sweat off some finely chopped onion and add a couple of tbs of your favourite curry paste Pour in 200ml of thickened cream and simmer until thickened
1 bottle of red wine, any vint. Cornstarch, about a tablespoon or so. Pepper, or peppercorns. Beef Broth, 1 1/2 cups.
Warm the beef broth in a pot, slowly add some wine to the pot and let simmer for a few minutes. Pour yourself a glass now, before you use it all!
Sink some peppercorns, or add about 3 teaspoons of ground pepper to the pot, continue to simmer.
Mix your cornstarch in a cup, with warm water, DO NOT ADD DIRECTLY TO SAUCE. This causes lumps, which are pretty disgusting, and hard to boil out. Add slowly to the heated liquid. If it is too thick, add more wine. Too thin? Add more starch.
At this point, I usually taste to check flavour and add more wine, pepper or even mushrooms, depending on what I serve it with.
I frequently have this with fresh grilled steak and Portobello Risotto.
5 contributions:
JEzebel Sauce
~~~~~~~~~~~~~~~~
1 small jar apple jelly
1 small jar pineapple preserves
1 cup prepared horseradish
Mix all ingredients together. Store in an airtight container in the refrigerator.
Serve over block of cream cheese and eat with crackers.
Julie Sauce (named after its inventor, not a list of ingredients 0_0)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 part chili sauce
1 part mayonnaise
brown sugar (amount is up to you, depending on whether you like it sweeter or not)
Mix ingredients. Use as a marinade/sauce for seafood or chicken.
Teriyaki Marinade
mix together (amounts are approximate)
1/4 c soy sauce
1/4 c honey
1 tsp grated ginger
1 tsp crushed garlic
you can also add crushed chilli or sweet chilli sauce
place meat and marinade together and leave as long as you can (overnight is great)
hint: if meat is fresh (hasn't been frozen) mix with marinade in a bag and freeze until required
Quick Curry Sauce
in a frypan sweat off some finely chopped onion and add a couple of tbs of your favourite curry paste
Pour in 200ml of thickened cream and simmer until thickened
really nice with korma paste and lamb
Red Wine Sauce
1 bottle of red wine, any vint.
Cornstarch, about a tablespoon or so.
Pepper, or peppercorns.
Beef Broth, 1 1/2 cups.
Warm the beef broth in a pot, slowly add some wine to the pot and let simmer for a few minutes. Pour yourself a glass now, before you use it all!
Sink some peppercorns, or add about 3 teaspoons of ground pepper to the pot, continue to simmer.
Mix your cornstarch in a cup, with warm water, DO NOT ADD DIRECTLY TO SAUCE. This causes lumps, which are pretty disgusting, and hard to boil out. Add slowly to the heated liquid. If it is too thick, add more wine. Too thin? Add more starch.
At this point, I usually taste to check flavour and add more wine, pepper or even mushrooms, depending on what I serve it with.
I frequently have this with fresh grilled steak and Portobello Risotto.
-A
Post a Comment