AlanHo V.I.P Member
Posts : 8798 Join date : 2016-10-16 Age : 87 Location : Marston Green, Solihull
| Subject: Masala and Pepper Sauce Thu Dec 27, 2018 2:28 am | |
| This sauce is delicious with fish and chicken. A friend who was a chef at the Sheraton Hotel in Bahrain gave me the recipe - along with another dozen or more recipes - when I was working in the Middle East in the 1980's.
½ Red Pepper ½ Green Pepper 1 Medium Onion 180 g Tub Philadelphia cream cheese 150 ml Double cream 60 ml Port 60 ml Marsala wine 40 ml Cointreau 30 ml Sunflower oil
Finely chop onion into small cubes – fry in pan with sunflower oil until tender. Finely chop both pepper halves into small cubes – add to the onions and simmer until just al-dente. Add philadelphia cheese and slowly melt over a low heat. Add the port, masala and cointrea then stir thoroughly – do not let it boil. Now add the cream slowly and stir vigorously to prevent it curdling. Again - do not let it boil
This can be frozen in serving portions. When de-freezing this sauce let it melt naturally to room temperature – pour into a pan on a low heat and stir continually whilst it comes up to just before boiling. Do not boil – the cream will curdle. ----------------------------------------- This post may contain controversial personal opinion, humour, ironic comment or sarcasm. If I have accidentally offended you - please contact me and I will unreservedly apologise. If however it was intentional - it will add to my pleasure. |
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