Yield: 1 servings
|½ teaspoon||Black pepper|
|1 tablespoon||Minced fresh mint, or 1/2 tablespoon dried mint|
|1 teaspoon||Ground cumin, briefly toasted in skillet|
|1 teaspoon||Celery seeds|
|3||(to 4) seeded dates, minced|
|½ cup||Wine vinegar|
|¾ cup||Cream Sherry|
|1 tablespoon||Nuoc mam or other Southeast Asian fish sauce|
|Formatted by Manny Rothstein|
In the AD 4th-Century Roman cookbook of Apicius, there are two recipes for sauce to serve with ostrich. One is a honey-mustard vinaigrette with pepper, herbs (lovage, thyme) and liquamen, which was a fish sauce like the Vietnamese nuoc mam. This is the other one, which comes out like a wacky sort of barbecue sauce.
Mix pepper, mint, cumin, celery seeds, dates, honey, vinegar, Sherry, fish sauce and oil in saucepan. Bring to boil. Remove 1 tablespoon sauce to cup, cool slightly, then add cornstarch and stir to dissolve. Stir into sauce and bring to boil until thickened. Serve with cooked ostrich.
Makes about 2 cups sauce.
Each tablespoon contains about: 28 calories; 22 mg sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.03 gram fiber.
Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY ROTHSTEIN On 12-31-95