1.Beer Sauce for Your Fish Dish
Ingredients
- 500ml/1pt Beer
- 1 teaspoon vinegar
- 1 teaspoon brown sugar
- 2 tablespoons onion, finely chopped
- 1 clove garlic
- 1 bay leaf
- 1 teaspoon butter
- Salt & pepper
- Cinnamon to taste
- 2 tablespoon corn flour
Put the beer, vinegar, brown sugar, onion, garlic, bay leaf, and butter in a saucepan. Season with salt, pepper and cinnamon then bring to boil. Simmer for 15 minutes then strain. Combine corn flour with a little amount water enough to form a paste then add to the sauce. Continue cooking while stirring constantly until thickened. You will find this perfect for steamed or baked fish.
2.Classic Minty Sauce
Ingredients
- 25g/1oz mint leaves, finely chopped
- 2 teaspoon caster sugar
- 2 tablespoons boiling water
- 2 tablespoons white wine sauce
Place all the ingredients in a small mixing bowl and mix well. Allow to stand for 20- 30 minutes for flavors to develop. This sauce is best when served with lamb.
3.Coconut Curry Sauce
Ingredients
- 25g/1oz butter
- 1 onion, minced
- 2 garlic cloves, crushed and minced
- 1 inch ginger, grated
- 2 teaspoon curry powder
- 240ml/8fl.oz. chicken or beef stock
- 1/2 tablespoon mango chutney
- 1 tablespoon tomato sauce or puree
- 1/2 teaspoon caster sugar
- 210ml/7fl.oz. coconut Cream
- 1 teaspoon corn flour
- 1 tablespoon water
- 4 drops of hot pepper sauce
- Juice of 1 Lemon
In a medium saucepan, melt butter; add the onion, garlic and ginger then sauté for 2 minutes. Add in curry powder and cook for another minute. Add the stock, chutney, tomato puree and sugar. Allow boiling then reduce heat. Simmer for about 3 minutes. Add the coconut cream; bring to boil and cook, while constantly stirring, for around 2 minutes. Form paste by combining corn flour in a little amount of water; add paste to the pan and continue to cook until thickened. Remove from heat; add the lemon juice and pepper sauce and mix thoroughly before serving with chicken, beef, or veal.
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