This hearty
sauce, concentrated enough to pass as a relish, is good with
barbecued pork, lamb chops, kebabs and cold ham. Serve it hot.
INGREDIENTS:
Makes 3 to 4 servings
3
tablespoons vegetable oil
2
onions, finely chopped
2
teaspoons curry powder
1
cup/250 ml/8 fl oz
beef or veal stock
3/4
cup/175 ml/6 fl oz
medium-dry sherry
1
tablespoon chutney (any type)
2
cloves garlic, chopped
generous pinches of grated nutmeg and of dried red chili
pepper
1
tablespoon red currant jelly
salt
and pepper (optional)
Fry
the onion in the oil in a saucepan until starting to brown,
3-5 minutes. Stir in the curry powder and fry until fragrant,
about 1 minute. Stir in the stock, sherry, chutney, garlic,
nutmeg and chili pepper and bring to a boil. Simmer until the
sauce is lightly thickened, concentrated, and reduced by about
half, 20-30 minutes.
Whisk in the red currant jelly, taste and adjust seasoning.
What Wine To Cook: A medium dry sherry – an amontillado would be
ideal.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan Cooking With Wine (2001) published by Harry N.
Abrams, Inc. in association with COPIA: American Center for
Wine, Food, and the Arts.
