INGREDIENTS

INSTRUCTIONS

FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the  kumquats.
Put them into a pan with the bay leaves, cloves, stock,  orange juice,
lemon juice and tarragon vinegar. Bring very slowly to  the boil. Add a
little salt and pepper, cover and set aside for 20  minutes to infuse.
Strain, reserving the kumquats, liquid and spices  separately. Make a
smooth sauce with the butter, flour and cooking  liquid. Return spices
to the pan and simmer uncovered for 20 minutes.  Stir regularly to
prevent sticking and to stop a skin from forming.  By the end of this
time, the sauce should be the consistency of  cream; if necessary boil
it hard for 2-3 minutes to reduce and  thicken it a little. Strain to
extract the spices, stir in the cream,  then the kumquats. Reheat
gently, adding a few pinches of ground  cloves, more lemon juice and
other seasonings to taste.  FOR PARSLEY & CAPER SAUCE:  Crush the
garlic clove with a little  salt. Then process it briefly with the
chopped parsley, chives and  capers. Add the lemon juice and zest, and
the oil and whizz again  until the mixture is reduced to a thickened
fragrant green puree. Add  a coarse grinding of black pepper and leave
it for 1 hour or so to  allow the flavours to blend.  Source: Philippa
Davenport in "Country Living" (British), December  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 604
Calories From Fat: 369
Total Fat: 42.1g
Cholesterol: 127.9mg
Sodium: 1310.1mg
Potassium: 600mg
Carbohydrates: 55.9g
Fiber: 17.4g
Sugar: 22.2g
Protein: 9.1g