Page 58 - Kenwood Cook Book

Mint Sauce

USING LIQUIDISER Wash the mint and strip the leaves from
mint – about 2 tbsp leaves the stalks.
1 dsp sugar Melt sugar in the boiling water and place
4 tbsp vinegar in liquidiser with rest of ingredients for
2 tbsp boiling water 10 seconds on maximum speed.
Pour into a sauce boat and leave to
stand an hour or so to allow the flavour
to develop.
It may be necessary to stop the
liquidiser once or twice during the
process to scrape the leaves down onto
the cutters.

Apple Sauce

USING LIQUIDISER Wash and core the apples , but leave
1 lb apples the skins.
3-4 tbsp water Place in a covered pan with the water
1 oz butter and sugar, if used, and cook over a low
sugar (if desired) heat until pulpy.
Pour into the warmed liquidiser goblet,
add the butter and blend on speed 4-6
till smooth.
Serve with goose, duck or pork.

Sweet Sour Sauce

USING LIQUIDISER Place all ingredients except the onion
3 dsp sugar and mustard pickle and pineapple in the
1 dsp cornflour liquidiser for 30 seconds on maximum
1 dsp soya sauce speed. Pour into a saucepan, and cook
4 dsp vinegar until sauce thickens, stirring all the time.
1 dsp concentrated tomato Add other ingredients and cook for
purée another minute.
salt
½ pt water
2-3 oz mustard pickles or
chopped pineapple
1 oz pickled onions or onion,
very finely chopped

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