CARIBBEAN SAUCE RECIPE RECIPES

VELOUTé SAUCE RECIPE | MYRECIPES

Velouté Sauce Recipe | MyRecipes image

Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.

Provided by James Peterson

Yield 1 1/3 cups (serving size: about 3 1/2 tablespoons)

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
1 ½ tablespoons all-purpose flour
1 ¾ cups chicken stock
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Nutrition Facts : Calories 26 calories, CarbohydrateContent 1.8 g, CholesterolContent 5 mg, FatContent 2.1 g, FiberContent 0.1 g, ProteinContent 0.4 g, SaturatedFatContent 1.3 g, SodiumContent 284 mg

FRUITY CARIBBEAN CURRY RECIPE | BBC GOOD FOOD

Fruity Caribbean curry recipe | BBC Good Food image

Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal

Provided by Cassie Best

Categories Dinner, Main course

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tsp vegetable or sunflower oil
4 chicken drumsticks , skin removed
2 large red onions , chopped
2 peppers (any colours will do), chopped
3-4 tbsp mild curry powder
425g can pineapple chunks in unsweetened juice
400g can coconut milk
400g can kidney beans , drained
2-4 tbsp hot pepper sauce (depending on how hot you like it)
small bunch coriander , chopped
cooked rice , to serve (we used Tilda coconut rice)

Steps:

Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

Nutrition Facts : Calories 458 calories, FatContent 23 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 11 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.5 milligram of sodium

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