The combination of meat and sweet gravy casts thoughts of east kitchen. However, in the modern gastronomic world the similar addictions are inherent in many gourmets. Try a habitual pork, beef or veal dish with original orange sauce.
Simple orange sauce to meat
Ingredients:
- 1 orange; - 1/2 lemons;
- 150 ml of olive oil; - 3 tablespoons of granular mustard; - 0.5 tsps of salt; - handful of dried seeds of sesame; - pinch of a black sprinkling pepper. Squeeze out juice of both citruses, connect it to olive oil and mustard. Pour salt and a black pepper into liquid mix and slightly shake up it by means of a nimbus or a usual fork. As soon as sauce a little thickens, throw into it seeds of sesame and you can give on a table. It is good for pork and bird dishes and also is ideal as marinade. Besides, it can easily be turned into original creamy sauce, having mixed with mayonnaise.
Sweet orange sauce for meat
Ingredients: - 1 orange; - 2 tablespoons of starch; - 0.5 l of water; - 1 tsps of sugar; - 1/3 tsps of ground white pepper.
That the dried peel of orange didn't taste bitter in a ready-to-eat meal, drench the crude fruit with boiled water.
Rub an orange dried peel on a small grater. Fill in it with water in a small pan or a stewpan and put on a plate. Bring liquid to the boil and lower fire. You cook orange shaving of 10 minutes, cool a little and filter through a gauze or a close-meshed colander. Dissolve starch in a glass of the turned-out broth so that there were no lumps. Boil the remained citrus "broth", add to it sugar and spice, then pour in starch solution. Cook sauce before solidification, constantly stirring slowly with a wooden spoon or a scapula. Set aside ware. Prepare juice from fruit pulp, enter it into contents of a pan or stewpan, properly stir and pour in a sauce-boat.
Original orange salsa to meat
Ingredients: - 4 oranges; - 1 tablespoons of a soy-bean sauce; - 1 tsps of balsam vinegar; - 1 tsps of honey; - 5 cm of a root of ginger; - 0.5 peppers of Chile; - 2 segments of garlic; - 1 segment of a lemon.
Sweet-sour fruits are preferable to orange sauce.
Squeeze out juice from oranges in a pan and evaporate it twice on average fire. Clean a root of ginger and a half of Chile pepper and crush them a knife. Remove a peel from garlic and miss through a special press or rub on a small grater. Shift all prepared vegetables in the boiling citrus juice together with balsam vinegar, a soy-bean sauce and honey. Lower lemon segment there and at once remove from a plate. Keep in mind, the taste of sauce can seem to the beginner too extreme therefore don't water meat, and serve gravy in small portion sauce-boats.