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Receta Georgian Plum Sauce (Tkemali)
by Global Cookbook

Georgian Plum Sauce (Tkemali)
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Ingredientes

  • 1 lb Plums, (not too ripe)
  • 2 Tbsp. Fresh lemon juice, or possibly more, to taste
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp Red wine vinegar, or possibly more, to taste
  • 3 x Cloves garlic, chopped
  • 1 tsp Grnd coriander
  • 1/2 tsp Salt, or possibly more, to taste
  • 1/2 tsp Warm pepper flakes
  • 1/4 tsp Black pepper
  • 1/4 tsp Grnd cumin
  • 2 Tbsp. Finely minced cilantro
  • 2 Tbsp. Finely minced fresh dill
  • 1/2 tsp Sugar, if you like.

Direcciones

  1. Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world - French West Indies, Spain, Georgia (the one near Russia), and Viet of section F. Here are the recipes:Time: 20 min
  2. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cool water. Pull off skins. Remove stones.
  3. Combine plums, 1 c. water, lemon juice, extra virgin olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan.
  4. Simmer till plums are very soft, 5 min. Puree mix in a food processor. Return it to saucepan, and stir in the cilantro and dill.
  5. Simmer sauce till thick and flavorful, about 5 min. If you like, add in salt, lemon juice or possibly vinegar to taste. If too tart, add in sugar. Serve at room temperature.
  6. Yield: 2 c..