Jethro's Recipes

GLAZES



Blackcurrant Glazed Guineafowl, Chicken or Duck for Two

Halve bird, removing breastbone. Roast bird. Ten minutes from end fof cooking, glaze with Blackcurrant Chilli Glaze.

Cook till caramelised – serve as usual making sauce from pan juices.

Balsamic Ginger Glazed Loin of Pork or Ham

Roast pork loin or bacon joint as usual.

To give a dark, flavourful finish, drizzle with Balsamic Ginger Glaze about 15 minutes before the end of cooking.

Pork Medallions

Brush glaze over whole fillet. Roast about 25 minutes and drizzle with more glaze. Return to the oven to caramelise. Cut in slices on the diagonal. Serve with sauce made from pan juices.

Suggestion: Blackcurrant Chilli or Balsamic Glaze