View Full Version : Pontack sauce Q
Hello. I made Pontack sauce at the weekend wondered if I had got it right. What consistency should it be?? :roll: And what else does it go with appart from liver? as we're vegi but I just fancied trying the recipe out!
bushwacker bob
06-09-2004, 19:33
what is it? :roll: :shock:
Never tried it but the ingredients look like they'd go well with any sort of game - pigeon and goose especialy and probably prety well with pork.
I must make some.
Realgar
Best left for several months then the sharp vinegar taste mellows then use as worcestershire sauce.
Sounds great - but what is it?
George
Mine came out VERY slightly thicker than just vineger with a load of onion in it.
bothyman
07-09-2004, 10:39
Sounds great - but what is it?
George
I was wondering the same thing.
Is this what you are on about?? :?:
Did I miss something?? :roll:
Pontack Sauce
1 pt. Claret
1 pt. Elderberries (destalked)
1 tspn salt
1 blade of mace
40 peppercorns
12 cloves
1 onion (finely chopped)
A little ginger
Boil the claret and pour over the elderberries in a large casserole dish. Cover and put in a VERY low oven overnight. The next day pour off the liquid into a saucepan and add the salt, the mace, the peppercorns, the cloves, the onion and the ginger. Boil for 10 minutes and bottle in sterile bottles with the spices.
Keep for at least 1 year, preferrably several years.
It has a fruity taste and goes very well with liver.
Tantalus
07-09-2004, 10:43
another one well worth trying this time of year is rowan jelly
has a lovely tangy bitter taste that reminds me of gin in a way
try a couple of berries off the tree and you will see what i mean, they are edible honest
good with game or whatever your fancy for those that dont eat game
mmmm stilton and rowan jelly :d
Tant
bushwacker bob
07-09-2004, 12:24
White or red Rowan Tant?
Tantalus
07-09-2004, 12:53
oooh i never tried the white ones
maybe i'm just too traditional ?
the red ones make a nice pink jelly
Tant
Thanks ever so. I thought it might be used abit like a worcester sauce.
My recipe used vinegar not claret, then peppercorns, cloves, shallots, all spice and salt, oh and lots of elderberries obviously. It was all strained out though. Apparently 7 years wait is traditional.
Going to make hedgerow jam next. :-)