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The Quilt Inn Country Cookbook
Aliske Webb
1
2
/4 tsp. thyme
tbsp. olive oil
Saute onions in saucepan in oil until tender. Stir in peppercorns, vinegar and
thyme and bring to a boil. Remove from heat and stir in cream. Return to heat and cook
until thickened. Remove from heat and discard peppercorns. Stir in mustard, butter and
salt to taste. Serve over pork medallions.
Curry Sauce
1
1
2
4
3
1
1
1
1
1
1
1
onion, chopped fine
cup tomato sauce
cups water
tbsp. olive oil
tbsp. curry powder
/4 tsp. salt
/3 tsp. coriander
/3 tsp. cumin seed
/3 tsp. dry mustard
/3 tsp. ground ginger
/3 tsp. ground mace
/3 tsp. ground cloves
In mixing bowl, mix all spices, and add 1/4 cup water, stirring to make thin paste.
In saucepan, saute onions in oil. Add spices to saucepan. Stir constantly to prevent
burning, but allow mixture to turn brown. Add tomato sauce and remaining water. Blend
until smooth. Cover and simmer for 1 hour. Add extra water to thin sauce if necessary.
Serve over plain steamed rice to accompany pork chops.
Hot Wine Sauce
1
1
/2 cup Port wine
/2 cup red currant jelly
juice of ½ lemon
whole cloves
3
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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