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Kip Filet with Sherry Sauce
Recipe By : TIP or AllerHande
Serving Size : 2 Preparation Time :0:30
Categories : Main courses, poultry* Barbecue*
Amount Measure Ingredient -- Preparation Method
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6 juniper berries
1/2 teaspoon soy sauce
salt and pepper -- to taste
5 tablespoons medium sherry
200 grams kip filets
1/2 tablespoon vegetable oil
2 tablespoons cold water
1/2 tablespoon cornstarch --
1 1/2 deciliter water
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 1/2 tablespoon oil. Grill over hot
coals till done, about 10 minutes.
Meanwhile, mix cornstarch with 2 tablespoons cold water till
smooth. In saucepan, mix the reserved marinade with 1-1/2
deciliter water. Bring to a boil. Stir in the cornstarch mixture; stir
constantly till sauce thickens. S&P 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.
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