Side Pannel
Sauces for Tongue
Ingredients List
- --------------------------FOR SPICED KUMQUAT SAUCE--------------------------
- 5 Kumquats
- 3 Bay leaves
- 9 Whole cloves; bruised
- 3/4 pt Stock, pref. from tongue
- 1 lg Orange (juice only)
- 2 ts Lemon juice
- 1 tb Tarragon vinegar
- 3/4 oz Butter
- 2 tb Flour
- Salt and pepper
- 4 tb Thick cream
Directions
FOR PARSLEY & CAPER SAUCE
1 Garlic clove
1 oz Parsely; chopped
1/2 oz Chives
1 1/2 oz Capers
1 sm Lemon; juice & zest only
8 fl Oil
Black pepper
FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put
them into a pan with the bay leaves, cloves, stock, orange juice, lemon
juice and tarragon vinegar. Bring very slowly to the boil. Add a little
salt and pepper, cover and set aside for 20 minutes to infuse. Strain,
reserving the kumquats, liquid and spices separately. Make a smooth sauce
with the butter, flour and cooking liquid. Return spices to the pan and
simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to
stop a skin from forming. By the end of this time, the sauce should be the
consistency of cream; if necessary boil it hard for 2-3 minutes to reduce
and thicken it a little. Strain to extract the spices, stir in the cream,
then the kumquats. Reheat gently, adding a few pinches of ground cloves,
more lemon juice and other seasonings to taste.
FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then
process it briefly with the chopped parsley, chives and capers. Add the
lemon juice and zest, and the oil and whizz again until the mixture is
reduced to a thickened fragrant green puree. Add a coarse grinding of black
pepper and leave it for 1 hour or so to allow the flavours to blend.
1 Garlic clove
1 oz Parsely; chopped
1/2 oz Chives
1 1/2 oz Capers
1 sm Lemon; juice & zest only
8 fl Oil
Black pepper
FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put
them into a pan with the bay leaves, cloves, stock, orange juice, lemon
juice and tarragon vinegar. Bring very slowly to the boil. Add a little
salt and pepper, cover and set aside for 20 minutes to infuse. Strain,
reserving the kumquats, liquid and spices separately. Make a smooth sauce
with the butter, flour and cooking liquid. Return spices to the pan and
simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to
stop a skin from forming. By the end of this time, the sauce should be the
consistency of cream; if necessary boil it hard for 2-3 minutes to reduce
and thicken it a little. Strain to extract the spices, stir in the cream,
then the kumquats. Reheat gently, adding a few pinches of ground cloves,
more lemon juice and other seasonings to taste.
FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then
process it briefly with the chopped parsley, chives and capers. Add the
lemon juice and zest, and the oil and whizz again until the mixture is
reduced to a thickened fragrant green puree. Add a coarse grinding of black
pepper and leave it for 1 hour or so to allow the flavours to blend.
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