MIXED BERRY SAUCE TO BE ENJOYED WITH MEAT
This is a sauce that my family and I enjoy eating with red meat, game or in particular, duck. It was a bit of an experiment but turned out great. The sauce itself takes only 10 minutes to make but it requires the juices from the meat so you have to cook your meat first. PLEASE NOTE: time cooking the meat will vary from meat to meat and person to person so I have not included this in cooking times, I have only included the timing of the actual sauce itself. As it is a fruity sauce do not expect it to be thick and creamy, it is quite fluid but its the flavour that we love. It is both sweet and savory atthe same time as the fruit and the meat juices used are a complete contrast to each other.
Provided by choppo
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the meat that is going to be served in a pan and then remove it and set aside to rest, covering with foil to retain the heat.
- Add the orange juice, bay leaf, redcurrant jelly, berries and sugar to the meat juices left in the pan from cooking the meat and boil the mixture for 3-4 minutes.
- Lower the heat and simmer uncovered for another 5 minutes until the fruit is soft.
- Remove the bay leaf, stir in the balsamic vinegar, mint and season with salt and pepper.
- Spoon over the meat and serve immediately while hot.
Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 6.5, Carbohydrate 23, Fiber 1, Sugar 10.4, Protein 0.7
MISTKRATZERLI A LA KRONENHALLE
I enjoy eating schnitzel and found this recipe from a restaurant in Zurich that serves one serving which is the width of the plate! It is taken from the book "Kronenhalle Zürich" published by Orell Füssli, Zürich.
Provided by Pikake21
Categories Chicken
Time 55m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- heat oven to 200 C°.
- mix all the ingredients for the seasoning and rub well into the birds skin.
- heat oil in an ovenproof skillet and brown the mistkratzlerli well on all sides.
- put into the oven and roast for about 40 minutes.
- douse mistkratzerli with oil from time to time, that keeps it moist and the skin crisp.
- take out of oven and let rest.
- melt butter in a small saucepan, brown sliced garlic, add rosemary.
- serve mistkratzerli on a warm plate and drizzle with the garlic-butter.
Nutrition Facts : Calories 748.1, Fat 58.2, SaturatedFat 20.7, Cholesterol 244.4, Sodium 302.5, Carbohydrate 2.7, Fiber 0.6, Sugar 0.1, Protein 50.8
COCONUT TILAPIA
I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.
Provided by jpatel02004
Categories One Dish Meal
Time 25m
Yield 2 fillets, 1-2 serving(s)
Number Of Ingredients 17
Steps:
- In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
- In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
- Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
- Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
- While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
- Broil the fillets for a few minutes until golden.
- Serve the fillets on a plate and scoop the peanut sauce on the side.
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