7
horseradish and apple sauce
1 sharp flavoured apple, peeled and grated
125ml double cream
3 tbsp horseradish relish
1 tsp paprika
freshly ground black pepper
Process the cream till soft peaks form, then transfer it to a
larger bowl and fold in the horseradish, apple and paprika.
Season with the pepper, and serve with beef or sausages.
sweet and sour sauce
2 shallots, peeled
small piece fresh ginger, peeled
1 clove garlic
1 tbsp soy sauce
1 tsp mustard
1 tsp tomato purée
dash white wine vinegar
Process everything together till really smooth. Serve with
chicken or fish, or as a dip.
black olive and anchovy tapenade/sauce
125g pitted black olives, drained
30g anchovy fillets, drained
1½ tbsp capers, drained
50-75ml olive oil
1 tbsp brandy (optional)
freshly ground black pepper
Process the olives, capers, and anchovies together. Transfer to
a larger bowl and stir in enough oil to form a paste. This is a
tapenade. For a sauce or a dip, stir in more oil till you get the
consistency you want. Spread on toast, or toss through warm
pasta. Try it with sun-dried tomatoes instead of capers.
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