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Ideas for a sauce please
LaVieEnRose
01-04-2013
We've been going through a phase of eating chicken breasts stuffed with various things - black pudding, white pudding, haggis etc. Served with a sauce as it can be a bit on the dry side without. So the haggis one with Drambuie sauce, black pudding with mushroom & madeira sauce and so on.

Next up is chorizo stuffing. Anyone got any ideas for a sauce? I did think of doing something with red peppers, but himself won't touch peppers, have tried to sneak them in but to no avail.
degsyhufc
01-04-2013
Being chorizo are you looking for a tomato based sauce?

Are you sticking to Spanish style or can you goto Italy or Mexico/South America?
LaVieEnRose
01-04-2013
I'm open to suggestions! would be nice to keep it in a theme, I was going to wrap it in serrano ham and the red pepper sauce would have fit ....

But any ideas would be great, nothing wrong with a bit of fusion
Iggy's Boy
02-04-2013
To echo the poster above a tomato sauce would fit with the Spanish theme and go really well with chicken and chorizo.

I'm sure I don't have to tell you how to make a tomato sauce, but I would sweat down some onion and garlic, add a can of tomatoes, a little red wine vinegar and a teaspoon of sugar and simmer for twenty minutes to half an hour, add salt and pepper to taste and serve over the chicken.
whoever,hey
02-04-2013
Balsamic and cherry tomato sauce.
JulesF
02-04-2013
Definitely a tomato sauce, as others have said. I'm not keen on peppers myself, and will often make something tomatoey to go with chorizo dishes. It still fits in well with the Spanish theme.
gemma-the-husky
02-04-2013
wrap with serrano ham, but fill with a stilton and butter mix.
degsyhufc
02-04-2013
Originally Posted by Iggy's Boy:
“To echo the poster above a tomato sauce would fit with the Spanish theme and go really well with chicken and chorizo.

I'm sure I don't have to tell you how to make a tomato sauce, but I would sweat down some onion and garlic, add a can of tomatoes, a little red wine vinegar and a teaspoon of sugar and simmer for twenty minutes to half an hour, add salt and pepper to taste and serve over the chicken.”

I'd do the same but to fortify the Spanish theme I would use sherry vinegar.

Also maybe some smoked paprika. It's made from peppers so you are getting them into him (plus it's in the chorizo)
LaVieEnRose
02-04-2013
Some good suggestions here, thanks! Tomato it shall be - I might use some of the oil from a jar of sundried toms to start it off. Yum.
degsyhufc
02-04-2013
Another suggestion, away from tomato based is something i've seen on a US show.

Over there it seems to be popular to have a white gravy with sausage. Usually with biscuits.

Start off by making a roux with butter and flour, add milk and then add fried sausage or minced pork.
I've also see them do it with chorizo and andouille (the US version though)
http://en.wikipedia.org/wiki/Andouille
LaVieEnRose
03-04-2013
Originally Posted by degsyhufc:
“Start off by making a roux with butter and flour, add milk and then add fried sausage or minced pork.
I've also see them do it with chorizo”

Hmmm .... that's not a million miles away from what I do with a cauliflower cheese sometimes.

I fry chopped chorizo and bacon, then use the rendered fat as the base for a roux for a cheese sauce, and scatter the cooked meats among the cauli.

So yes .... I could omit the cheese and add the chorizo bits back into the sauce and season with paprika. (I dislike the combination of cheese with chicken).
stud u like
03-04-2013
Cambozola and broccoli.
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