Almond sherry sauce

Component of another meal - Vegetarian

A sauce for guinea fowl, pheasant, or other poultry.

Cooking method: Boil / simmer
Serves: 4

Time: Quick - less than 30 minutes
Difficulty: Easy - a child could do it

Equipment

• Blender
• Frying pan
• Saucepan

Ingredients

• Condiment, cube, or tube
• Vegetable stock - 1
• Drink or liquid
• Sherry (fino) - 120 ml
• Water - 120 ml
• Fruit / nuts
• Almonds (blanched) - 25 gm
• Herb
• Parsley - some
• Thyme - some
• Bay leaf - 1
• Spice
• Paprika - some
• Saffron - some
• Vegetable
• Garlic (chopped) - some

Method

Fry the garlic and the paprika for a few moments in the saucepan, crumble the saffron in and add 30ml of hot water to soak for a bit. Toast the almonds in the frying pan until golden brown, and add to the saucepan. Add everything else together with 90ml of water to the pan and simmer for about 10 minutes. Pour all that into a blender and blend to a purée. Transfer back to the saucepan to continue simmering until ready to serve - keep it the consistency you want it by topping up alternately with more water and sherry.