Working with what I have I have redacted once again, A White Ginger Sauce for Capons.
Please see the following:
125 g fresh spinach
20 g peeled, finely grated, ginger
1Tbsp red wine
1 Tbsp white wine vinegar
1 Tbsp sugar
1 1/2 Tbsp dry rubbed sage
At the moment I did not have fresh sage available to me. I intend to do this again when I do.
Method; I used my stab mixer to puree everything to a fine mush / liquid. I added the dry sage half of a tablespoon at a time, letting it set a few hours between each addition. The mixture has now Sat two days and tastes very good. It is however changing color to a dark green/ black instead of the vibrant green it initially was. The taste is good though.
Meant to be served " raw " this sauce is uncooked and also served cold. With capon or other fowl.
Friday, March 16, 2018
So as I make my way through coronation planning I am reviewing recipes. I wish to redo something I did at KWDS which is simple roasted sliced meats for lunch. This time I would like to add some sauces on the side. As I'm reviewing a sauce recipe I re read the original recipe and find I completely missed an ingredient. I completely missed it! Now to redo the recipe.