VEGETABLE JUS
RECIPE FROM www.suppliesformykitchen.com This basic vegetable sauce is a great one to make in advance, freeze it in and use it for all your other sauces. WHY? How many times you just want to make a quick gravy, or sauce with the caramelized particles at the bottom of your pan? But you didn't want to start cutting veggies to do so! Well, now you can just add water and a frozen cube of this veggie sauce for extra taste!
Provided by Jan Nevejans @SuppliesForMyKitchen
Categories Other Sauces
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. When smoking, add the shallots, carrots, celery, celeriac, and garlic. Fry them over a medium heat until colored.
- Add the mushrooms to the pan and stir frequently, then add the tomatoes, tomato paste, thyme and honey (you can use sugar too). Cook for another 5 minutes.
- Add the vegetable stock and bring to a quick boil, skim off the impurities and foam that rise to the surface. Bring down the heat and simmer until the liquid is reduced by ½.
- Add the Tamari and stir in the arrowroot mixed with a little water to thicken the sauce. Press it through a fine-mesh strainer and add the Madeira wine. The resulting sauce should be thick enough to coat the back of a spoon slightly.
CLASSIC AU JUS
After roasting prime rib, don't throw out those pan juices! Those drippings are the key to making this flavorful juice to serve with tender slices of beef. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.
Nutrition Facts : Calories 154 calories, Fat 15g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 275mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
VEGETABLE AND FRUIT JUICE
This is so delicious and addictive! It is also very healthy. It tastes very fresh with the lime and ginger kick at the end of the drink. If you want to save the pulp, juice the carrots and tomatoes in the beginning and then remove the pulp to save for soup. You can add broth and onions and garlic to the pulp and it makes a very tasty soup in minutes!
Provided by Alice Yuko Shikina
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Juice carrots, tomato, strawberries, lime slices, ginger, apple, and red bell pepper using a juicer following manufacturer's instructions.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 37.9 g, Fat 1.1 g, Fiber 9.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 84.8 mg, Sugar 22.1 g
RED WINE JUS
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
Provided by Good Food team
Categories Condiment
Time 35m
Yield Makes 270ml (6-8 servings)
Number Of Ingredients 9
Steps:
- Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
- Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS
Steps:
- Preheat oven to 400°F.
- In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
- Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
- Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
- Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
- Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.
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