Monday, December 1, 2008

Pintadeau Sauce (for Roast Poultry or Pork)

Method: Place in saucepan:

2 tablespoons malt vinegar
2 tablespoons brown or raw sugar
2 crumbled chicken cubes
1 cup water
black pepper
peeled zest of 4 oranges and 3 lemons (use potato peeler)
1/2 cup orange juice
1/4 cup cherry brandy.

Simmer for 15 minutes and let stand for another 10 to 15 minutes. Strain and add:

grated zest of 2 small oranges and 1 lemon
1 level teaspoon Vegemite

Thicken with a little cornflour mixed with water. Add:

2 heaped tablespoons seeded raisins
1 jar drained pitted sour cherries
1 tin drained whole apricots
1 tin preserved figs
1 tablespoon brandy
thin slices of 2 large oranges blanched in boiling water and peeled

Set aside until serving time, then add 2 or 3 tablespoons of toasted almonds and enough brandy to adjust to own taste. Serve with little new potatoes and green French salad. This sauce can be prepared a day or two beforehand if wished.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.11.

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