Cashew Nut Sauce RecipeOrigin: Britain Period: Traditional |
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This is a rather unusual, but excellent, sauce that's typically served with roast fowl, but can also be served with boiled chicken. Ingredients:
60g blanched cashew nuts, finely chopped 
Cashew Nut Sauce Preparation:Method:Melt the butter in a frying pan, add the cashew nuts and fry gently to brown as slowly as you can, stirring frequently so that they colour evenly. Take off the heat then scatter the flour over the top and stir in to form a smooth roux. Add the stock and whisk to combine then return to the hob and heat, stirring constantly, until the mixture comes to a boil. Reduce to a simmer and cook for about 5 minutes then season to taste with salt, black pepper, nutmeg and paprika. Continue heating until the sauce reaches the consistency of thin cream then whisk in the lemon juice and cram. Bring to a rapid boil and cook until the sauce reaches a light coating consistency. To serve, joint your bird and pour the sauce over the top before taking to the table. |
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