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BERRY AND PORT SAUCE
For a delicious fruit sauce to serve with red meat and game; heat 4 Tbsp light brown sugar with
1
/3 cup malt
vinegar until they form a light caramel. Add 4 cups fresh or frozen raspberries or blueberries and simmer over a
low heat for 20 mins, stirring occasionally. Sieve to remove pips. Mix 2 Tbsp cornflour with 4 Tbsp Port and stir
into the sauce. Return to the heat, stirring continuously, until it thickens. Season to taste.
SWEET AND SOUR GLAZE FOR FISH AND CHICKEN
3 Tbsp fruit chutney
2 Tbsp oil
2 Tbsp runny honey
2 Tbsp lemon juice
2 Tbsp sweet chilli sauce
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp garam masala
1 tsp fresh ginger, grated
Combine all the ingredients in a pan and simmer until reduced to half the original volume. Brush over 4 fish
fillets or chicken pieces and allow to marinate in the fridge for about an hour before cooking.
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