Tag-Archive for » Sauces «
I have a really good Moroccan lamb shank recipe, that I have made recently, that was delicious and I will get round to posting over the next couple of days. But I think I will post 2 reviews I did for the recipe swap on recipezaar. I am making my last teammates recipe tonight so I will look forward to that. This recipe was simple to make and had a wonderful flavour. I have said in my review and I will repeat here I did not pour much sauce over chicken for photo purposes, but I did add after taking the picture, it was delicious. I served mine with carrot rosti and both myself and my hubby really enjoyed this. If you want to see the original recipe or other recipes by this chef please click here.Ingredients
1 Tablespoon olive oil
4 Medium boneless skinless chicken breast halves(about 1 1/4 pounds total)
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1 Medium shallot, minced(about 1/4 cup)
1/2 Cup chicken broth
1/2 Teaspoon cornstarch
3 Tablespoons seedless raspberry jam
2 Tablespoons balsamic vinegar
Method
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
2. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
All photos taken by me unless otherwise stated.
This is another recipe by a zarr member, I have never made a beef stroganoff recipe before so I don’t know how much this one differs from a more traditional one, but I thought this was yummy.It is a very easy recipe to make, I did add a couple of garlic cloves to mine and I also cheated by just adding all the ingredients except the sour cream and then just thickened with cornflour. Both myself and my hubby thought this was very enjoyable and I will definitely be making it again. If you like this recipe or would like to read other reviews or view other photo’s of this recipe please click here.Ingredients
3/4lb Mushrooms, sliced
1 Small onion, finely chopped
3 Tablespoons butter
Salt and pepper
1/2 Cup sherry wine
3/4 Teaspoon paprika
2 Cups sour cream
2-4 Tablespoons lemon juice
2 Tablespoons butter
2 Tablespoons flour
1/2 Cup beef stock
2 1/2lbs beef tenderloin or New York strip steaks or sirloin
1 Tablespoon oil (may need more)
1/4 Cup sherry wine
1 1/4 Tablespoons tomato paste
(As I stated above I also added a couple of cloves of garlic to mine.)
Method
1. Saute mushrooms and onion in the 3 T butter and add salt and pepper. Cook 3 minutes and add the 1/2 C Sherry wine and stir. Slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. Set aside.
2. In a small saucepan, melt the 2 T butter with 2 T flour. Add the beef stock over low heat and stir until sauce is very thick. Add this into the sour cream mixture.
3. Cut the meat into slices 2″ by 1/4″ and then season with some salt and pepper. Sear them quickly in the 1 T oil until browned on both sides and remove from the pan. Don’t do too many slices at a time (it won’t sizzle). Continue with remaining meat slices and remove from pan. Drain fat from the skillet and add 1/4 C sherry wine to the pan and deglaze.
4. Stir in tomato paste, sour cream mixture, and meat. Taste and add more salt, lemon juice or paprika as needed.
5. Serve over egg noodles.
Serves 6
All photo’s taken by me unless otherwise stated.
