Recipe: Green and Tasty!
Ingredients
- 1/4 cup dry white wine
- 2 tbsp shallots (minced)
- 1 anchovy fillets (finely chopped)
- 50 grams chicken liver
- 1/4 cup broth (chicken or beef)
- 3 tbsp butter (unsalted)
- 1 tbsp fresh parsley (finely chopped)
- 1 tablespoon fresh chervil (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
Instructions
- In a pan or skillet, brown the chicken livers until well cooked and then puree them.
- Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
- Remove from heat, whisk in the butter.
- Finally, add the rest of the herbs.
Quick Notes
best served with a steak.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:3 stars: ★★★☆☆
Posted: February 14th, 2010
Categories:
sauce
Tags:
anchovy,
beef,
broth,
brown,
butter,
chervil,
chicken,
cook,
glaze,
heat,
liver,
pan,
parsley,
puree,
salt,
simmer,
skillet,
stock,
thyme,
white,
wine
Comments:
No Comments.
Summary: an exquisite taste for BBQ lovers
Ingredients
- 500 grams Ashta (also knows as Atemoya , sugar-apple) pureed
- 1/2 cup wine (white preferred)
- 1/2 cup broth
- 2 shallots (thinly minced)
- 4 cloves garlic (mashed)
- 1/4 cup butter
- salt and black fresh pepper to taste
Instructions
- Sauté shallots and garlic in butter.
- Add wine until glazed.
- Pour broth and simmer for 5 minutes.
- Stir Ashta puree and season with salt and pepper.
- Keep mixture on low heat until thickened.
- Serve with your sea-food or chicken BBQ.
Cooking time (duration): 15
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: Central American
My rating:5 stars: ★★★★★
.
Posted: December 31st, 2009
Categories:
sauce
Tags:
ashta,
atemoya,
black pepper,
butter,
chicken,
fish,
garlic,
pour,
salt,
sauce,
seafood,
shallots,
stir,
stock,
sugar-apple,
thick,
wine
Comments:
2 Comments.
- GhD 