Thick Apricot and Rosemary Sauce

Ingredients:

  • 1 jar St. Dalfour thick Apricot Spread
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped eschalots
  • 2 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chilli flakes
  • Salt

Method:

Combine St. Dalfour Apricot Spread, rosemary, eschalots, vinegar, olive oil and chilli flakes.

Add salt to your taste. Refrigerate for about 1 hour if possible before use, this allows the flavours to blend.

Delicious with grilled or roasted lamb, pork or chicken.

Note: Eschalots are also known as French or golden shallots, they are small, brown, usually clumped together in two and pink inside.

This sauce will keep in refrigerator for up to 2 weeks in a sealed glass jar.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Thick Apricot and Rosemary Sauce

Ingredients:

  • 1 jar St. Dalfour thick Apricot Spread
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped eschalots
  • 2 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chilli flakes
  • Salt

Method:

Combine St. Dalfour Apricot Spread, rosemary, eschalots, vinegar, olive oil and chilli flakes.

Add salt to your taste. Refrigerate for about 1 hour if possible before use, this allows the flavours to blend.

Delicious with grilled or roasted lamb, pork or chicken.

Note: Eschalots are also known as French or golden shallots, they are small, brown, usually clumped together in two and pink inside.

This sauce will keep in refrigerator for up to 2 weeks in a sealed glass jar.