Kip Filet with Sherry Sauce
Yield
2 servingsPrep
40 minCook
20 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
juniper berries
|
*
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | tablespoons |
sherry
medium |
|
| 200 | grams |
kip fillets
|
* |
| ½ | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
water
cold |
|
| ½ | tablespoon |
cornstarch
|
|
| 1 ½ | deciliter |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
juniper berries
|
*
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 75 | ml |
sherry
medium |
|
| 2E+2 | grams |
kip fillets
|
* |
| 7.5 | ml |
vegetable oil
|
|
| 3E+1 | ml |
water
cold |
|
| 7.5 | ml |
cornstarch
|
|
| 1.5 | deciliter |
water
|
*
|
Directions
Put the juniper berries in a bowl.
Crush them with the back of a spoon.
Stir in the soy sauce, salt, pepper, and sherry.
Lay the kip filets in the sauce.
Let them marinate about 4 hours in the fridge, turning occasionally.
Remove the chicken from the marinade (reserving marinade) and dry with kitchen towels.
Brush on ½ tablespoon oil.
Grill over hot coals until done, about 10 minutes.
Meanwhile, mix cornstarch with 2 tablespoons cold water until smooth.
In saucepan, mix the reserved marinade with 1½ deciliter water.
Bring to a boil. Stir in the cornstarch mixture; stir constantly until sauce thickens.
Salt and pepper to taste.
Remove the chicken from the grill; let rest on a cutting board for about 3 minutes.
Cut crosswise into pieces about 1/2cm thick.
Arrange the slices on two plates.
Pour the sauce over.
Good with rice and lemon carrots.
