sauces

Lesley Jean · Post by **Lesley Jean** » Tue Jun 08, 2004 12:51 pm

Ellie, another nice 'port sauce' is over plums, cut a cross in the top, not stalk end, mix together brown sugar (4 - 6oz) and teasp. mixed spice, sprinkle over plums, pour over enough port to come 1/2 way up plums, and bake for 45 mins..... delicious

Guest · Post by **Guest** » Tue Jun 08, 2004 2:22 pm

Just "Plum crazy"
I like my plums nice and ripe,a deep purple colour,soft to the touch, delicious

Tricia · Post by **Tricia** » Tue Jun 08, 2004 2:31 pm

Now that is "Saucy" Guest

By the way I'm not from Belgium Ellie,from good old Manchester.

Ellie · Post by **Ellie** » Tue Jun 08, 2004 4:29 pm

Guest..Ill definitely try the Port sauce....but how do I make it please?

Well Tricia from what I hear ..I bet you can get all the sauce you want in Manchester

Lesleys recipe sounds real scrumptious.and like guest..I too am 'plum crazy'..rich purple ones,just bursting with juices!

.....thats all thats growing in my garden this year..
Afraid my Victoria is quite bare again

Is that right plum sauce is great with duck.....never tried that either!

Guest · Post by **Guest** » Tue Jun 08, 2004 5:58 pm

Have you ever tried Plum duff Ellie? Popular where I come from

Ellie · Post by **Ellie** » Tue Jun 08, 2004 8:08 pm

No I haven't Guest! Least I don't remember having it...........in fact you had me looking it up and I was very surprised at the recipe

I'd always thought 'plum duff' was another name for Christmas pudding!
But its totally different isnt it?
Sort of batter pudding with fruit?
The closest Ive come to this is making the French'clafouti'..which I love

May I ask..where do you come from?

p.s.Id still like to know ..how to make Port Sauce

?
I make a really good apple sauce when we have roast pork(using a Bramley cooker & 2or3 cox's applesand just a little sugar) but have never had 'gooseberry sauce'..does this actually go with Goose?(something else Ive never tasted!)
lotta questions..sorry!

digger · Post by **digger** » Tue Jun 08, 2004 10:49 pm

….old Portuguese trick: cut strawberries into half/quarter stir in a glass of Port pinch of brown sugar then leave in fridge for couple hours, stirring once or twice. Serve with cream, icecream, real yoghurt / etc………mmmm
re sauce….& my addiction…..hellmans mayonnaise & colemans mustard 50/50…..mmmm….a favourite accompaniment……for BLTs and well everything really…..But the best dressing for a green salad has to be….two parts olive oil one part balsamic vinegar…….toss well then sprinkle leaves with a pinch of salt and a pinch of white sugar ……..nowhatimean arry…..

Guest · Post by **Guest** » Wed Jun 09, 2004 7:56 am

Ellie wrote:Guest..Ill definitely try the Port sauce....but how do I make it please?
Well Tricia from what I hear ..I bet you can get all the sauce you want in Manchester
Lesleys recipe sounds real scrumptious.and like guest..I too am 'plum crazy'..rich purple ones,just bursting with juices! .....thats all thats growing in my garden this year..
Afraid my Victoria is quite bare again
Is that right plum sauce is great with duck.....never tried that either!

I will go and ask 'me mum' how to make it exactly Ellie.....get back to you a.s.a.p. okay, btw the marsala sauce is an absolute recommendation as well!

Guest · Post by **Guest** » Wed Jun 09, 2004 8:32 am

p.s.Id still like to know ..how to make Port Sauce

?

>>>lol I think you are dealing with 2 different guests here Ellie, like in some other post where I was 'rob4real'and another 'Rob'came onstage. Anyway I am guest form the portsauce and Marsala sauce, Pepper, stroganoff Piri Piri etc.

Well that's all clear now

Good, the port sauce, I hope we won't have a language barrier here as I am not quite certain how to explain some things from Dutch toEnglish but will do my best here:

-----Ingeredients Portsauce a la Mama-----

* 4 DL bouillon with cowmeat (fond)
* 3 DL Red Tawny Port
* 550 Grams Cranberries
* Small red onion cut in small pieces
* 50 grams of butter cut in 5 pieces
* 2,5 spoons of honey
* Salt & Pepper
* Piment (half a tea spoon)

------Preparation-------------------------------

* Use 1 piece of butter and gently bake the onion for ca 1 minute;
* Add bouillon, port, cranberries, piment to the onions;
* Cook this mix on low fire for ca 10 minutes with plate on pan;
* Now, seperate bouillonmeat and cranberries from the sauce and keep the cranberries till later point;
*Let the sauce cook in (making it thick) for about ten minutes on high fire;
*Take the sauce from the fire adding the remaining pieces of butter and the honey.
*Add Salt and Pepper if you like.
* If the sauce remains too thin use maisena to thicken it!

BON Apetite!

Guest · Post by **Guest** » Wed Jun 09, 2004 8:34 am

Anonymous wrote:p.s.Id still like to know ..how to make Port Sauce ?

>>>lol I think you are dealing with 2 different guests here Ellie, like in some other post where I was 'rob4real'and another 'Rob'came onstage. Anyway I am guest form the portsauce and Marsala sauce, Pepper, stroganoff Piri Piri etc.

Well that's all clear now

Good, the port sauce, I hope we won't have a language barrier here as I am not quite certain how to explain some things from Dutch toEnglish but will do my best here:

-----Ingeredients Portsauce a la Mama-----

* 4 DL bouillon with cowmeat (fond)
* 3 DL Red Tawny Port
* 550 Grams Cranberries
* Small red onion cut in small pieces
* 50 grams of butter cut in 5 pieces
* 2,5 spoons of honey
* Salt & Pepper
* Piment (half a tea spoon)

------Preparation-------------------------------

* Use 1 piece of butter and gently bake the onion for ca 1 minute;
* Add bouillon, port, cranberries, piment to the onions;
* Cook this mix on low fire for ca 10 minutes with plate on pan;
* Now, seperate bouillonmeat and cranberries from the sauce and keep the cranberries till later point;
*Let the sauce cook in (making it thick) for about ten minutes on high fire;
*Take the sauce from the fire adding the remaining pieces of butter and the honey.
*Add Salt and Pepper if you like.
* If the sauce remains too thin use maisena to thicken it!

BON Apetite!

P*O**O*P

you should not forget to add the cranberries in the last part!!!!! (where you add the honey.........)

Lesley Jean · Post by **Lesley Jean** » Wed Jun 09, 2004 10:53 am

Hi Ellie,
Gooseberry sauce with deep fried brie is to die for

Ellie · Post by **Ellie** » Wed Jun 09, 2004 12:35 pm

Thanks for the 'Port sauce' recipe Rob..gonna have a go at that Sunday!

I like the sound of Digger's strawberry/Port sauce to go with desserts..yum!
and agree with him on the salad dressing!
Lesley..Ive never had deep fried Brie with gooseberry sauce..would I really like it

? usually have mine as it comes with fresh grapes and nice white Burgundy( sweet & chilled

)
Speaking of deep fried...they have Mars bars that way up here..and fish& chips with onion sauce (gravy) ..now the thought of that really makes me...queasy

Give me fish Portuguese style any day

tricky · Post by **tricky** » Wed Jun 09, 2004 12:48 pm

What on earth is Cowmeat Fond?

Guest · Post by **Guest** » Wed Jun 09, 2004 1:04 pm

tricky wrote:What on earth is Cowmeat Fond?

Anyone in here to appropriately translate the dutch word: 'Runder Fond' (Bouillon met vlees)........?

Anyway Tricky you know what Bouillon is? Than you must know that some bouillon is extracted from cow meat. Well fond is the Bouillon + piece of the meat So you take a piece of beef, add ingredients, making bouiilon of it. Normally you trhrow away the meat and keep the bouilon (for soup or sauce) but in fond you also keep the meat..........pffffjeeewww, well I hope you understand

Guest · Post by **Guest** » Wed Jun 09, 2004 1:04 pm

Beef sweetie..and hes fond of it

.......elliex

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