[CH] recipe needed
J.B Cattley (jbc@mpx.com.au)
Sat, 15 Aug 1998 18:03:13 +1000
Just bought 3 kilos of the cutest little red habs you've ever seen. I didn't
ask where they got habs in Sydney in August, I just bought them out.
The habs themselves are really tiny, about half an inch across, and just
barely lobed. They also aren't amazingly hot (you can eat them liike
cherries -- almost), but very sweet, and the flavour! I've never come across
such strongly hab-flavoured habs in my life.
Are these a particular variety, or just grown under funny conditions?
Question is, what to do with them. I'll freeze some for later, but I want to
cook some up into a sauce. I need a recipe for a very simple sauce that
won't overpower the delicate flavour of the habs. Every time I try a sauce
from scratch, as it were, something goes wrong and it generally turns into
chutney. I want a sauce that is thick enough to coat (I might just use
cornflour) and sweet, not too acidic, and doesn't need garlic or too many
spices to hold itself up.
Thanks,
jbc