GREEN PEPPERCORN CREAM SAUCE
MAKES 3 CUPS PREP 10 MINS COOK 25 MINS 50¢ A SERVE
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.