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Curry Vinaigrette |
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| Prep Time: N/A |
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| Notes: As cooked with King Goodwill Zwellethini. |
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| Ingredients |
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500ml of chicken stock
500ml extra virgin olive oil
4 onion finely chopped
4 small carrot finely diced
4 small stick celery finely diced
500ml ml of white wine
4 tablsp/15ml of curry powder
8 tsp/40ml ground turmeric
500ml white wine vinegar
4 bay leaves
Salt and pepper
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| Method |
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1. Put 30ml/2 tablsp of olive oil in a heavy based pan
2. Add the onions, carrot, celery and bay leaf and cook for 3 – 4 minutes
3. Add the white wine, curry powder and turmeric and continue to cook until virtually reduced
4. Add the stock and bring to the simmer and reduce by half
5. Strain through a sieve and allow to cool
6. Whisk in the remaining olive oil and white wine vinegar alternatively to make an emulsion.
7. Season to taste |
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| Serves: 4 |
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