Many of us
add a spoonful of apple sauce to our plates when eating roast pork, or a dollop
of mint sauce if we’re having lamb, but do you ever use any of these sauces in
your cooking?
Some of my
favourite, regularly served recipes include ingredients such as redcurrant
jelly to add flavour and interest to a meal.
Here are a
few suggestions that you may like to try.
Braised
Pork Chops. I like
to cook pork chops/steaks in vegetable stock (made with 1pt water and two
vegetable Oxo cubes), to which I have added finely chopped onions, thinly
sliced carrots, a dash of wine and a generous tablespoon of apple sauce. I
particularly like Tesco Bramley Apple Sauce, 75p for 270g, it is nice and
chunky and has a lovely flavour.
Minty
Lamb Casserole. Lean,
diced lamb makes a tasty casserole when cooked in vegetable stock, combined
with onion, carrots, tomato purée, red wine, a dessertspoon of mint sauce and a
generous tablespoon of redcurrant jelly. I find that you can get away with one
of the cheaper varieties of mint sauce in this recipe, such as Sainsbury’s
Basics Mint Sauce, 29p for 160ml. For a rich redcurrant jelly, try Sainsbury’s
Redcurrant Jelly, 92p for 250ml.
Of course, Lea
& Perrins Worcestershire Sauce (£1.19 for 150ml), is a great all-rounder. I use it in Bolognese
sauce, chilli con carne, beef stew and cottage pie.
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