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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
38
Sorrel Sauce
INGREDIENTS
1 cup sorrel sauce
2 tbsps ketchup
1 small onion, chopped
1 tsp sugar
2 tsps cornstarch
METHOD
In a saucepan, place all the ingredients
except for the cornstarch.
Bring to a boil and then lower the flame and
add cornstarch. Allow the sauce to simmer
and thicken. Serve hot with Gluten Roast.
HANDY HOLIDAY TIPS FROM MAGGI: TIP #4
Beware the buffet
Rather than the same old rice, which raises blood sugar
rapidly and encourages
fat storage, try foods
with Lower Glycaemic
Indexes, more fibre
and therefore much
more nutrition such as
baked sweet potatoes
or yams, sprinkled with
cinnamon and nutmeg. If you are really a rice fanatic, try
wild rice or brown rice made with dried cranberries and
toasted almonds or walnuts.
Shrimp Salad
Prep and cook time: 15 minutes
INGREDIENTS:
1 lb large shrimp
3 tbs fresh lemon juice
2 tbs extra virgin olive oil
4 medium cloves garlic, pressed
3 tbs fresh chopped parsley
1 large firm ripe tomato, chopped, seeds and excess
pulp removed
Salt and fresh cracked black pepper to taste
Pinch red pepper flakes
METHOD
1. Press garlic and let sit for at least 5 minutes to
enhance its health-promoting properties.
2. Use a 3-quart saucepan filled halfway with
water. Add salt to taste and 3 tbs of lemon juice
and bring to a boil.
3. While water is coming to a boil, peel shrimp.
Make a slight slit down the back of each shrimp
and rinse out black vein. Add to boiling water and
cook just until they are pink, about 1-2 minutes.
4. Dry shrimp with paper towels to remove excess
water. If not, it will dilute the flavour. Make sure
shrimp is well dried. Toss with rest of ingredients. If
you can let them marinate in refrigerator for an
hour they will be more flavourful.
Serves 4