GREEN PEP­PER­CORN CREAM SAUCE

MAKES 3 CUPS PREP 10 MINS COOK 25 MINS 50¢ A SERVE

Homes+ (Australia) - - EASY FOOD -

20g but­ter 1 small onion, finely chopped 1/3 cup drained canned green pep­per­corns 1 tbsp thyme leaves

1/4 cup brandy 2 cups chicken stock

11/2 tbsp corn­flour 1/4 cup wa­ter 300ml cream 2 tbsp chopped flat-leaf pars­ley

ONE Heat but­ter in a large fry­ing pan over mod­er­ate heat. Add onion; cook and stir for 10 mins or un­til very soft. Add pep­per­corns and thyme; cook and stir for 1 min. Add brandy; cook and stir for 2 mins. Add chicken stock; sim­mer for 10 mins or un­til liq­uid has re­duced by half. TWO Blend corn­flour and wa­ter un­til smooth. Com­bine cream and corn­flour mix­ture; add to pan. Whisk sauce for

2 mins or un­til it boils and thick­ens. Re­move pan from heat. Stir in pars­ley.

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