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Sherry Sauce for Meatballs    HT  ACC  20mins


This sauce goes particularly well with pork based meatballs.


Serves 4       Hot  Vegetables  Herbs  Accompaniment  Savoury Sauce

2 tbsp Olive Oil
1 Medium Onion, finely chopped
1 Capsicum (sweet pepper), deseeded and chopped
2 Garlic Cloves, crushed
2 teasp Sweet Paprika
180ml/6fl.oz. Medium Sherry
240ml/8fl.oz. Chicken  Stock


1 teasp Cornflour mixed with a little water
2 tbsp Cream

3 tbsp freshly chopped Parsley




1. Heat the oil in a medium saucepan until quite hot, add the onion and peppers, and sauté gently for about 5 minutes, stirring from time to time,  until the vegetables are softened.


2. Add the garlic and paprika and continue cook, stirring, for 1 minute.


3. Add the sherry, stock and a little salt, raise the heat and bring to simmering point, stirring then add the cornflour mixture and continue to cook, stirring constantly, until slightly thickened.


4. Stir in the cream and parsley.

You can then add well browned walnut sized meatballs to the sauce and continue to cook for a further 5-10 minutes, spooning the sauce over the meatballs from time to time.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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