Fry some good quality venison (or chicken or fish) and remove from heat when cooked, to rest.
Add finely chopped garlic, sliced mushrooms and finely chopped red onions to the pan and gently cook for a few minutes. Add 300ml double cream and 300ml milk to pan and heat to simmering point.
Add pot of SA Sauces “Port and Blackcurrant” sauce to pan. Add tiny amount of water to almost empty pot, close lid, and shake. Pour contents onto pan. Warm sauce to desired thickness (a few minutes). Serve venison on plate with new potatoes and veg of choice and pour over Port & Blackcurrant Sauce. Serve. – REALLY DELICIOUS.
Stuff 4 chicken breasts with haggis, wrap in bacon then bake in oven. (Stuff with soft cheese for the non- haggis eaters).
Make up peppercorn and whiskey with cream – it goes really well.
We recently have taken delivery of t he “Wild Mushroom” pour-over sauce pots. we found if you use the product per the Manufacturers guidelines, it is a most practical/flavourful addition to any Caterers kitchen store.
We used it with a Plain Lo-Fat Yoghurt, added to 2-3oz of lightly “sweated-off” Button Mushrooms and finished it with a small teaspoon of Brandy. It proved to be a nice accompaniment with our Pork Schnitzels. “Smashing”.
Having discovered SA when I was performing at the Edinburgh Foodies Festival recently, I was hooked. Last night we made garlic pepper crusted pork with mashed potato, asparagus and green beans. With Diane sauce. It was utterly amazing.
Empty the contents of the sauce pot into the frying pan with a small amount of oil and heat till really hot, keep it moving to release the spices.
Add the chicken and fry off.
Added the coconut cream and mix together. We like peas in ours and can add from frozen.
Bring to the simmer for 5 mins and our over rice.
7 mins start to finish and that included washing up.