Blueberry Port Sauce Recipe Recipe Cards Recipe For Banana

ROAST PORK WITH BLUEBERRY PORT SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season roast generously on all sides with salt and black pepper.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
• Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
• Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
• Slice pork roast against the grain into thin slices and top with blueberry sauce.

BLUEBERRY SAUCE

Steps:

• 1. Mix the cornstarch with the chilled lemon juice. Combine all ingredients in medium saucepan. Stir over medium heat until cornstarch is completely dissolved. Boil until thickened, stirring occasionally, about 4 minutes. If it becomes too thick, just add a little water. Cover and refrigerate. This will keep in the fridge for a week.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

BLACKBERRY PORT WINE SAUCE

Steps:

• Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
• Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
• Remove from heat.
• Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
• Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
• Stir butter and salt into sauce.

DUCK MAGRET WITH A BLUEBERRY PORT SAUCE

Steps:

• Duck Breast.
• Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
• Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
• Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
• Blueberry Sauce.
• Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
• Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
• Remove from heat and stir in remaining berries and serve immediately.
• Spinach.
• Heat oil in a large pan add onion and garlic, cook until onion softens.
• Melt butter in same pan, add spinach and cook until spinach is soft.
• Rosti Style Potatoes.
• Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
• Using egg rings place mixture inside and cook until browned and crisp on both sides.
• Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
• To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.