RED CURRANT COOKIES RECIPES

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MEATBALLS WITH RED CURRANT SAUCE | RACHAEL RAY | RECIPE ...



Meatballs With Red Currant Sauce | Rachael Ray | Recipe ... image

Rachael pairs a super-flavorful "glazy-gravy" version of classic English red currant sauce with tender, juicy beef-and-pork meatballs.

Provided by Rachael Ray

Number Of Ingredients 32

4 meaty pieces of bacon
finely chopped or minced
1 ½ pounds ground beef 80%
Salt and pepper
½ pound ground pork or pork sausage
1 cup breadcrumbs (panko or homemade)
toasted
8 leaves sage
thinly sliced or chopped
or 2 teaspoons dried rubbed sage
1 tablespoon thyme
finely chopped
or 1 teaspoon dried
1 egg
3 tablespoons grated onion or shallot
2 large cloves garlic
grated or chopped
1/8 teaspoon freshly grated nutmeg
EVOO spray
3 tablespoons butter
3 tablespoons EVOO
2 shallots
finely chopped
2 cloves garlic
grated or chopped
Salt and fine black pepper
1 ½ cups dry sherry
About ¼ cup Worcestershire sauce
About 2 tablespoons prepared yellow English mustard or 2 teaspoons Coleman's dry hot English mustard
2 cups beef brodo or stock or consomme
1 cup red currant jelly
2 teaspoons blood orange zest or lemon zest

Steps:

  • For the meatballs, heat the oven to 400°F, with rack at center
  • To a large bowl, add and combine bacon, beef seasoned with salt and pepper, pork or pork sausage, breadcrumbs, herbs, egg, onion, garlic and nutmeg
  • Roll into 1 ½-inch balls, arrange on parchment-lined baking sheet and spray lightly with oil
  • Roast about 18 minutes, then add to sauce (see below)
  • For the sauce, heat butter and EVOO in saucepot over medium heat
  • Add shallots and garlic, season with salt and pepper and soften a couple minutes
  • Add sherry and reduce by half, 7 to 8 minutes
  • Add Worcestershire, mustard and brodo and reduce to about ¾ to 1 cup, about 20 minutes
  • Stir in jelly and zest, then strain or pass through a sieve
  • Place meatballs in bowl or serving dish
  • Brush with sauce and pass remainder at table
  • Puddle up some mashed potatoes on plate or in shallow bowl and make a well
  • Add meatballs and pass sauce

CHRISTMAS SPICED RED CABBAGE RECIPE | BBC GOOD FOOD



Christmas spiced red cabbage recipe | BBC Good Food image

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

Provided by Emma Lewis

Categories     Buffet, Side dish

Total Time 1 hours 25 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 7

1 large red cabbage (about 1kg/2lb 4oz)
25g butter
2 red onions, finely chopped
finely grated zest and juice 1 orange
1 cinnamon stick
150ml port
1 tbsp red wine vinegar

Steps:

  • Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
  • Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

Nutrition Facts : Calories 82 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.06 milligram of sodium

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