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Archive for July, 2011


White Wine Gravy

White wine Gravy adds the finishing touch to many dishes, adding moisture to roast meats or a smooth texture and contrasting flavor that complements grilled meats, fish and vegetables.

This White Wine Gravy recipe serves prefect with roast Chicken.

White Wine Gravy Ingredients

  • 4 tbsp plain flour
  • 500ml (18fl oz) chicken stock
  • 150ml (1/4 pint) dry white wine
  • 2 tbsp redcurrant jelly
  • ground black pepper and salt to taste

How to make White Wine Gravy:

  1. When the chicken is cooked, skim the fat from the juices in the roasting tin. In a bowl, mix 3 tbsp of the juices with the flour to make a paste.
  2. Pour the chicken stock, white wine and redcurrant jelly into the roasting tin and scrape the residue from the base of the tin using a wooden spoon.
  3. Return the roasting tine to the heat and whisk in the flour mixture. Slimmer gently for 5-10 minutes, then season to taste with salt and pepper and pour into a jug to serve.

Serves:8 persons

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Caribbean Egg Dressing Ingredients

  • 4 Hard-boiled eggs
  • 3/4 cup olive oil
  • 1/4 cup white vinegar
  • 1 tsp onion juice
  • 1 tbsp dry mustard
  • 1 tsp sugar
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1/4 tsp white pepper or chopped hot green pepper

How to make Caribbean Egg Dressing:

  1. Crush egg yolks in a a bowl and then add mustard and combine well. Gradually add oil stirring all the time, and only adding a few drops at a time, until mixture is very thick.
  2. Then alternately add balance of oil and vinegar, adding a few drops at a time, stirring well all the time. This should be done slowly and patiently.
  3. When oil and vinegar are absorbed, add sugar, salt, pepper and garlic. Then stir for about 10 minutes more. Serve over sea-food salads or left-over roast beef and cold potatoes.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Photo of Eggplant AU GratinIngredients

  • 3-4 eggplants
  • 1 medium onion chopped
  • 1 clove garlic, crushed
  • 1 tbsp breadcrumbs
  • 2 tbsp butter
  • 2 tsp salt
  • 1/2 tsp pepper
  • 3 strips bacon, chopped

How to make Eggplant AU Gratin:

  1. Wash eggplants and cut in two, lengthwise. Cook in boiling water to with salt has been added for about 12 minutes.
  2. Remove from heat and rinse in cold water. Scoop out flesh, leaving a thin layer to preserve shape. Mash flesh in a plate. Then heat butter and saute onion, garlic and bacon.
  3. Add eggplant, pepper and two-thirds breadcrumbs. Remove from heat, fill reserved eggplant shell, sprinkle with balance of breadcrumbs. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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