SAUCES ON THE SIDEIt's often the little extras that make Christmas Dinner so special. Here are a few sauces to serve with your main that will add another dimension to the meal.
Horseradish Cream
Serve with Roast Beef or Veal 176 g (6oz) horseradish cream 1 spring onion, finely chopped ¼ cup (60g/2 oz) sour cream ½ cup (125 m;/4 fl oz) whipped cream Combine horseradish, spring onion and sour cream in a bowl. Fold in whipped cream. Season to taste. Makes 1 ½ cups (375ml/12 oz) Bread Sauce Traditionally served with roast Turkey, Chicken or Goose 1 small onion, sliced 1 ¼ cups (315 ml/10 fl oz milk 1 bay leaf 4 black peppercorns 2 whole cloves 1 ¼ cups fresh breadcrumbs Nutmeg, pinch 20 g (3/4 oz) butter, softened Combine onion, milk, bay leaf, peppercorns and cloves in a small saucepan and bring to the boil over medium heat, then lower the heat and simmer for 10 minutes. Strain into a large heatproof bowl and discard the onion and flavourings. Add the breadcrumbs, nutmeg and butter and stir until smooth. Season with salt and pepper to taste. Makes 1 ¼ cups (315ml/10 oz) Raspberry & Cranberry Sauce Serve with roast Turkey, Goose, Ham or Duck 150g (5 oz) fresh or frozen raspberries ¼ cup (60ml/ 2 fl oz) orange juice ½ cup (160g/5 ½ oz) cranberry sauce 2 teaspoons Dijon mustard 1 teaspoon finely grated orange rind ¼ (60ml/2 fl oz) cup port Puree all but 3 or 4 raspberries, then press through a sieve to remove seeds. Combine the puree in a small saucepan with juice, cranberry sauce, mustard and rind. Stir over heat until smooth. Add port and simmer for 5 minutes. Remove from heat and allow to cool – the sauce will thicken slightly. Use reserved whole raspberries for decoration. Makes 1 cup (250 ml/8 fl oz) |