Radio New Zealand - Te Reo Irirangi o Aotearoa

Red Wine Butter, Roast Tomatoes & Brown Sauce

Chef: Richard Till as heard on Nine To Noon Tuesday 15 November 2005

Tags: vegetarian, tomato, vegetables, butter

Ingredients - Red Wine Butter

• 100g butter.
• ½ clove garlic
• ½ green onion minced.
• ½ tsp minced rosemary(or not)
• 2 Tbl red wine
• 1 Tsp mustard powder
• Juice ½ a lemon
• Pepper.

Method

Process until smooth and fluffy.

Use this to beat into sauce to enrichen and make silken, or put a knob on top.

Method - Roast Tomatoes

Cut big ripe tomatoes in half. Sprinkle with plenty of salt and a little pepper. Put into 180 oven for 30 mins.

Method - Brown Sauce

Brown 1 small onion finely minced and 4 mushrooms, also finely minced, in 1 bl oil. Add 1 Tbl flour and brown lightly.

Add 1 cup packet “natural” stock and simmer down by a third.

Only add seasoning after checking flavour after reducing. The packet stocks are VERY salty.