When I set up this page this time last week I really didnt expect it to be at almost 600 likes by now! Lovely surprise đ And as a thank you Im going to share my peppercorn sauce recipe. Please bear in mind that this isnt dairy free, although you can skip the cream and just thicken the sauce it wont taste the same. You will need: 25g butter 1 onion, finely chopped. 5-7 chestnut mushrooms, thinly sliced 3 cloves garlic Natural stock (I used chicken stock, the amount is down to personal taste and depends on the strength of your stock but use just enough to give it a little extra flavour) Splash of brandy Sea salt and freshly ground black pepper 50mls double cream 1/2 to 1tsp arrowroot to thicken Fry the onions, mushrooms and garlic in the butter over a medium heat until the onions have softened. Add a couple of spoonfuls of stock and the splash of brandy (how much is up to you) and use a match to set fire to (flambĂ©) the brandy. When the flame is out add a little extra stock, a splash of water and the cream. Season to taste with sea salt and lots of black pepper (taste as you add it, I like it very peppery!). Then make a paste with the arrowroot in a cup with a little cod water and pour a little at a time into the sauce to thicken to your desired consistency, stirring constantly to prevent lumps. Goes well with loads of things! Here Ive served it over a juicy free range chicken breast wrapped in bacon, glazed carrots, flower sprouts (a cross between kale and sprouts, theyre lush and incredibly healthy) and steamed broccoli đ
Posted on: Thu, 08 Jan 2015 21:23:48 +0000
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