for 20 minutes for medium rare or until desired doneness.
Red Currant Sauce.
For Timbales:.
Preheat oven to
nd pepper. Roast in oven for about 2 hours or until
425 degree F oven for 25 minutes or until an
aking sheet. Bake for 15-20 minutes.
For red pepper sauce, combine all
nches, depending on your fondness for garlic (if there is a
Preheat the oven to 425\u00b0F.
Mix red currant jelly, port and rosemary in a small saucepan on low heat. Simmer, uncovered, for about 5 mins or until slightly thickened.
Toss carrots, oil and garlic in a large baking dish. Place the corned beef on top of the carrots. Brush with 1/2 of the red currant mixture.
Bake for about 30 mins or until corned beef is browned all over and tender, brushing occasionally with remaining red currant mixture. Slice and serve the corned beef with the carrots.
Sauce.
Combine wine, broths, thyme
killet to the oven. Roast for 30 to 40 minutes, or
ork to pan, and cook for 3 minutes on each side
fillets over high heat for 5 minutes until seared on
e stirred down) and boil for one minute.
Remove from
mall balls.Set aside.
Sauce:
Melt 1 oz butter
First read the instructions for preparing jars & lids, and hot
For the red wine sauce:
Heat the oil in
b>Red Curry Sauce, and garnish with green onion and mint.
Red Curry Sauce
0 mins.
For the orange and red wine sauce, place wine, juice
s the beef roasts, stir currant jelly, Merlot wine, beef broth
Cook the veal on heated oiled grill pan (or on the grill) until browned on both sides and cooked to desired doneness.
Meanwhile, heat the oil in a medium skillet on high heat. Cook the mushrooms, stirring, until softened.
For the red pesto sauce, cook the stock, pesto and cream in a small saucepan, stirring, until heated through. Stir in the mushrooms and basil.
Serve the veal with the red pesto sauce.
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.