John Myers
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Poultry Sauce – Cauliflower Rice – Salad
The perfect poultry sauce – cauliflower rice – salad recipe with a picture and simple step-by-step instructions.
the sauce
- Indian spice mix from my KB
- 2 tablespoon Ghee (for frying)
- 2 piece Onion blue
- 3 Toes Fresh garlic
- 1 Cup Tea (e.g. cardamom black tea)
- 1 tablespoon Worchester sauce
- 0,5 liter Wine (e.g. Sula Zinfandel) red
Vegetables – filling side dish
- 0,5 head Cauliflower
- 1 Handful Almonds
- 1 Handful Pepper from the grinder
- 1 Handful Salt from the mill
- 1 teaspoon Brown sugar
- 20 g Butter
salad
- 20 g Seasonal salad
- Rub the poultry parts with the spice mixture from my KB = here the link >>>>> Indian-African spice mixture >>>>> and fry them in a roaster with ghee (clarified butter) for 10 minutes. Finely dice onion and garlic, add and fry as well. As soon as the bottom of the kettle begins to turn brown, it is extinguished with a cup of water.
- Now add all the ingredients that will later make the sauce – put the lid on and let simmer for 15 minutes. The heat supply should be three quarters of the way up.
- While the poultry is braising, grate the raw cauliflower into fine pieces. Put the butter and the almond slivers in a pan and fry the cauliflower in it after you have seasoned it until golden brown and firm to the bite.
- Make a salad of your choice in between.
- Take the poultry out of the roaster and stir the roast stock with a little ice-cold butter to thicken it. A really fine sauce is ready.
- Arrange a plate – serve – enjoy
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