Cardamom Sauce Kardemommesauce Recipes

CARDAMOM SAUCE-KARDEMOMMESAUCE

Steps:

• Blend the water and the honey with the cardamom and place over medium-low heat. Bring to a siimer and cook 5 minutes, stirring constantly.
• Chop the mint leaves and add with the salt to the mixture. Simmer 2 minutes more. Remove from heat and let cool to room temperature.
• When ready to serve, add the port and mix well.
• If the sauce is too thick, add a little more wine and mix again.
• Pour into serving bowl and serve with sliced roast beef.

BAKED CHICKEN IN CARDAMOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
• Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
• Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
• Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
• Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
• Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
• Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
• Garnish with toasted almonds and serve with the sauce and rice.
• Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.

BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE

Steps:

• Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
• Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
• Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
• As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
• To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.