Sour Prune Sauce
Tkemali
24 Dried Sour Prunes, Pitted
450ml (¾ pint) Water
235ml (8floz) Cider Vinegar
3 tbsp Coriander
2 tbsp Fresh Lemon Juice
1 Garlic Clove
Salt and Pepper
Place the prunes into a bowl with the vinegar and allow to stand overnight, stirring occasionally.
Place the prunes into a saucepan and just enough cover with water.
Bring to the boil, reduce to a simmer and cook until tender.
Place the prunes into a sieve and drain, retaining the liquid.
Peel the garlic and roughly chop with the coriander.
Place into a food processor with the prunes, blend to combine.
Add enough of the retained liquid to produce a smooth sauce.
Transfer to a saucepan, bring to the boil and then simmer for 3-4 minutes.
Add the lemon juice and season to taste.
Serve with fish, poultry, or pork.
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