SAUCES AND GRAVIES

November 26, 2017 / Lyn Jones / 0 Comments

SAUCE FOR COLD MEAT
3-4 Tab redcurrant or grape jelly
1 Tab mustard
a little water
juice of 1 lemon
minced peel of 1/2 an orange

Mix well together.

STEWED TOMATOES are also good with COLD MEAT (see recipe separately)

WHITE SAUCE
1 Tab butter
1 cup hot milk
1 Tab flour
salt and pepper

Heat the butter in a saucepan and stir in the flour. * Gradually pour on the hot milk.
Season to taste. Bring to boil, simmer gently for about 10 minutes.

NOTE:  If using cold milk, it should be added all at once instead.
*  It is good to let this mixture cook for 1 minute while stirring carefully before adding liquid.

BROWN GRAVY
2 Tab flour
1 cup water or stock

After roasting your meat, drain off the excess fat.
Sift flour into baking dish and cook gently until lightly brown. Gradually stir in cold liquid (such as vegie stock) and cook 5 mins, stirring until smooth and thickened.

Season to tasted with salt and pepper. Strain if desired.

TOMATO RICE CURRY

November 19, 2017 / Lyn Jones / 0 Comments

125g uncooked rice (thoroughly washed & drained)
1 Tab milk
1 tsp curry pdr
2 tomatoes, peeled & diced
1 teacup stock
grated nutmeg to taste
seasonings
45g butter or dripping
2 shallots, or half a small onion (peeled & cut up)

Melt butter, add shallots and when golden brown stir in curry  & cook 5 mins.
Add rice, stock (thickened with a little flour if necessary) and milk. Blend all carefully together.
Add more liquid if necessary.

Stir in tomatoes with s/p & nutmeg . Stir gently and often: let simmer til rice is quite tender.

Serve piled up on a hot dish, with slices of tomato placed around it, and sprigs of cress or parsley.

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