Redcurrant and Mint sauce - for lamb
Submitted by Anonymous on Fri, 01/29/2010 - 13:55.
ShareThis
Recipe Name:
Redcurrant and Mint sauce - for lamb
Type of Dish:
Other
Free From:
Dairy
Egg
Fish
Nuts
Sesame
Shellfish
Soya
Wheat
Gluten
Ingredients:
Ingredients:
2 tablespoons oil
1 teaspoon dairy-free butter/marg
2 finely sliced shallots
110g/4oz button mushrooms, sliced
seasoning
200ml/7fl red wine
290ml / 10fl oz beef stock
1 spring thyme
1 tablespoon reducurrant jelly
1 tablespoon balsamic vinegar
1 sprig of mint
Method:
Steak/Beef of your choice Method:
1) heat oil and butter in a pan and add the shallots, mushrooms and seasoning and fry gently till shallots are soft and browned.
2) add the red wine and boil for 1 minute. Add the stock and thyme, reducrrant jelly, balsamic vinegar and mint.
3) boil on moderate heat till thick and syrupy.
4) sieve the sauce and bring back the boil. Season.
5) serve with your lamb chops or roast lamb!
Bookmark/Search this post with:
ShareThis
Post to Twitter
The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.