Monday, 27 December 2010

Recipe: Bread Sauce

Ingredients - serves 8

110g freshly made breadcrumbs, from 2 day old bread, I chop it in a food processor to the size you like
1 large onion, peeled and halved
15 cloves
1 bay leaf
1 leaf of mace
8 black peppercorns
1 pint milk
50g butter
2 tbps double cream (optional)
salt and pepper

Method 

Stick the cloves into both halves of the onion.

Place the onion halves, bay leaf and peppercorns in a saucepan with the milk.  Add a pinch of salt.

Bring the saucepan to the boil.

Remove from the heat cover with a lid and leave in a warm place for the onion and spices to infuse into the milk.  This can be done the day before needed and when cold stored in the fridge.

If you like you can remove the onion, remove the cloves from the onion and chop up the onion finely in a food processor to be mixed back into the sauce later.

On the day the sauce is needed stir in the breadcrumbs, 25g butter and the chopped onion if using.

Leave the saucepan on a very low heat, stirring now and then, until the bread starts to swell and the sauce thickens,about 15 minutes.

Just before serving remove the bay leaf and peppercorns, stir in the remaining butter and cream if using.

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