r until desired doneness.
Red Currant Sauce.
Heat butter in pan
easpoon salt, 1/2 cup currant jelly and the reserved broth
60 degrees F).
For currant sauce: In a small saucepan combine
Sauce.
Combine wine, broths, thyme
s resting, begin the currant sauce.
Currant Sauce Directions-------------.
Over medium heat
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.
eat; stir in vinegar. Serve sauce with pork, sprinkle with chives
inutes.
Meanwhile, make the sauce. Using the same skillet, place
olden brown.
To make sauce, melt the jelly in a
mall balls.Set aside.
Sauce:
Melt 1 oz butter
s the beef roasts, stir currant jelly, Merlot wine, beef broth
br>*Note: To make red currant juice, wash red currants well (you don
Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
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.
up chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it
For the red wine sauce:
Heat the oil in
nto serving dishes & serve w/sauce spooned around the timbales & a
b>Red Curry Sauce, and garnish with green onion and mint.
Red Curry Sauce
br>For the orange and red wine sauce, place wine, juice, stock
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.