148663 crusted rack port reduction sauce Recipes

lamb rib roasts (two 8-rib roasts), salt, port wine, salad oil, onion, minced, garlic clove, minced, all-purpose flour, dried figs, each cut in half, browning sauce (optional) or 1/2 tsp seasoning , sauce (optional), walnuts, coarsely chopped and toasted, minced parsley

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

racks of lamb, trimmed, herbes de provence, salt and ground black pepper to taste, vegetable oil, chopped pistachio nuts, dry bread crumbs, melted butter, olive oil, salt and ground black pepper to taste, dijon mustard

rosemary, finely chopped, sage, finely chopped, mint, finely chopped, stale breadcrumbs, lemon , zest of, dijon mustard, runny honey, racks of lamb, french trimmed and most of the fat removed, olive oil

racks of pork, olive oil, salt, garlic cloves, minced, chopped fresh basil, chopped fresh thyme, chopped fresh parsley, coarsely ground pepper, butter or margarine, cut up, all-purpose flour, chicken broth, tomato paste, chopped fresh sage, pepper, garnish: fresh thyme sprigs

ruby port, three 1-by-3-inch strips orange zest, cut into thin matchsticks, fresh orange juice, fresh cranberries, sugar

butter, onion (diced ), garlic cloves (minced ), cream, port wine, parsley (finely chopped ) (optional)

racks of lamb, thyme, rosemary, sage leaves, oregano, parsley, garlic cloves, dijon mustard, olive oil, salt, pepper, port wine, veal broth

racks of lamb, trimmed and frenched (about 1 1/2 lb each), salt and freshly ground black pepper, olive oil, for searing, crushed pine nuts, bread crumbs, freshly chopped chives, garlic cloves, minced, grated parmesan, whole-grain mustard, beef stock, port, orange, juiced, fresh sage, fresh thyme, baby carrots, asparagus, trimmed

brown sugar, cider vinegar, prepared mustard, whole canadian bacon, chablis or other dry white wine, port wine sauce

merlot or 2 cups other red wine, fresh cherries, pitted (i have very successfully substituted bottled morello cherries), garlic, chopped, shallot, chopped, lamb stock or 4 cups chicken stock, unsalted butter, salt & freshly ground black pepper, merlot, good quality balsamic vinegar, shallot, chopped, garlic, chopped, lamb racks , excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each), salt & freshly ground black pepper, extra virgin olive oil, rosemary sprig, for garnish

port wine, chopped basic mirepoix, crumbled maytag blue cheese, chopped roasted walnuts, poached pears , cored from the bottom leaving the stem intact, prepared puff pastry sheets 8 by 10 inches, split in half, egg wash--1 egg mixed with 1 tsp water, roasted walnut pieces, snipped chives, sugar, water, vanilla bean, champagne, pears, peeled

port wine, lemon zest, orange zest, unsalted butter, softened, sugar, eggs, flour, baking powder, ground cinnamon, assorted dried fruits, finely chopped, vanilla, shaker of powdered sugar, fresh mint sprigs, cream in a pastry bag with star tip

racks of lamb , with 3 cutlets each, trimmed, mint jelly, coarse grain mustard, sesame seeds, fresh white breadcrumbs, sesame seeds, fresh mint sprig (to garnish )

racks of lamb (at least 8 ribs each), garlic, peeled, walnuts, lightly toasted, cilantro leaves (or fresh coriander), freshly squeezed lemon juice, extra virgin olive oil, freshly grated parmesan cheese, cayenne pepper, salt & freshly ground black pepper, fresh parsley, chopped, scallions, with white bulbs, fresh mint leaves, anchovy fillets, minced, garlic, minced, fresh lemon juice, fruity olive oil, hard-boiled eggs, peeled and minced, capers, drained, salt & freshly ground black pepper

port, soy sauce, olive oil, freshly ground pepper, dried thyme, hot sauce, garlic, crushed, bay leaf, beef tenderloin, trimmed, coarsely ground pepper

prego spaghetti sauce, lean ground beef, sliced button mushrooms, tawny port (we used sheffield)

vegetable oil, onion, chopped, granny smith apple, unpeeled, cored, chopped, garlic cloves, chopped, ruby port, chicken stock or canned low-salt chicken broth, dried currants