| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 1/2 |
pt |
Juiced carrot; celery, mild onion |
| 1 |
l |
Fresh juiced Italian plum or vine |
|
|
; tomatoes |
| 8 |
|
Coarsely chopped; peeled, cored fresh |
|
|
; tomato pulp |
| 1/2 |
ts |
Fine fresh ground black pepper |
| 2/3 |
ts |
Celery salt |
| 5 |
|
Shakes Tabasco; or to taste |
| 7 |
|
Shakes Worcestershire sauce |
| 2 |
tb |
Mild horseradish; (1tbsp if strong) |
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Lime; juice of |
| 1 |
c |
Good quality vodka |
| 4 |
tb |
Chilli sherry |
| 4 |
lg |
Whol fresh red chillies |
| 1 |
|
Bottle dry sherry |
INSTRUCTIONS
CHILLI SHERRY
Juice the tomatoes and other vegetables using a mechanical extractor.
Reserve the juice and add the seasonings, citrus juices and spirit and then
stir in the fine chopped tomato pulp (for texture).
Chilli sherry:
Place 4 large whole red chillies, previously blanched for 15 seconds in
boiling water, into a sterilised white wine (clear glass) bottle. Pour over
them a bottle of dry sherry, such as fino. Cream or medium sherries do not
seem to work very well with this idea. Leave to steep for about 3 weeks.
A few drops of chilli sherry adds flavour to gravy, risotto, soup and other
sauces.
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