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Curry Apricot, Redcurrant, Port and Raspberry plus Traditional Sauces
Add sauces and seasoning to Roast Pork from the traditional sauces, red currant, port and raspberry to the curry and sauce
Ingredients
Curry Apricot Sauce
Makes about 2 cups
425 g can apricots in light syrup
2 tablespoons soy sauce
2 tablespoons tomato sauce
1/4 to 1/2 teaspoon curry powder
Method
Drain apricots and keep 1/2 cup light syrup
Place all ingredients in a food processor and blend
Heat and serve with roast pork
Ingredients
Redcurrant Sauce
Makes about 1 & 1/4 cups
1 cup redcurrant jelly
1/4 cup orange juice
1 tablespoon freshly chopped mint
Method
Place the jelly in a small saucepan and melt over low heat
Remove from the heat and stir in orange juice and mint
Serve with roast pork
Ingredients
Port and Raspberry Sauce
Makes about 1 & 1/4 cups
1/2 cup redcurrant jelly
1/4 cup port
2 teaspoons lemon juice
250 g raspberries
1 tablespoon cornflour
freshly ground black pepper to taste
Method
Place redcurrant jelly, port and lemon juice in a saucepan
Heat and stir until the jelly melts
Puree the raspberries and add to the redcurrant mixture
Mix the cornflour with a little water then add to the sauce stirring continuously until sauce thickens
Season to taste with pepper Serve with roast pork
Ingredients
Traditional Seasoning
Makes about 2 & 1/2 cups
225 g cooking apples, peeled, cored and sliced
100 g fresh white breadcrumbs
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon dried sage
salt and freshly ground pepper to taste
1 egg
Method
Place apples, breadcrumbs, lemon juice, lemon rind, sage, salt and pepper in bowl
Add the lightly beaten egg and mix well
Place in pork roast
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