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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