Festival Events
 ¤ All Events
 ¤ Concerts
 ¤ Fringe Events
 ¤ Junior Events
 ¤ Workshops
 ¤ Breaking News
 ¤ Booking Information
 ¤ Contact Us
 ¤ The Longslade Consort
 ¤ Join Our Mailing List
 ¤ Links
 ¤ John's Page
John's Page

24th October 2016

Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.

Notes for the Month - October, 2016

Clementine Sauce

Every Tuesday our local Metro has a recipe in it. Here is one for an orange sauce (somewhat modified) which works well with any meaty white fish. It works too for game such as venison or pheasant. In this case, cook the meat first, then reheat in the sauce.

Soften a finely chopped onion or shallot and a couple of cloves of garlic. Add some tomato puree and salt and about 250ml white wine or a mixture of wine and water and cook for about 5 minutes. Add a little turmeric, paprika and cumin and cook for another 5 minutes. After adding the finely chopped peel of a clementine peel, cook for a further 5 minute. Thatís the sauce done. Now a little more water if necessary and use the sauce to cook some fish. I used cod but you could use any meaty white fish.

This works well with new potatoes and any green vegetable.