One day when I was in the supermarket just buying some little things for when S was coming, I came across something called grytbaser (stew bases) from Kelda. They were on offer because of a short sell-by date, so they were less than half price but still had over a week left of the use-by date. So I bought two; balsamico and roast garlic (a creamy sauce to be served with chicken) and Texas chili (quite self-explanatory, no?).
I decided to ‘listen’ to the back of the jar and pair the sauce with chicken and mushrooms. I then chose to serve it with mashed potatoes, because I really wanted mash and a creamy sauce.
Ingredients (3 portions)
1 jar Kelda Balsamico and Roast Garlic
Fry the chicken until cooked through. Set aside. Fry the mushrooms in some butter until they’re the colour and texture you want them. Re-add the chicken and pour over the sauce. Leave to simmer for a few minutes, then serve with mashed potatoes, rice, or pasta. (I did mash the first two days and pasta the third.)
And let me tell you – it was fantastic! It tasted so good, was quick and easy, and really hit the spot. If I hadn’t put mushrooms in it, I’m sure S would have loved it too.
Until now I was a bit sad that it was so nice though, because even though it’s not overly expensive, I think it could be a bit of an unnecessary cost. But, drumroll, now that I was writing this post up for you, I Googled the sauce to see if I could find the contents – and Arla has the contents and some of the quantities on their website!
Their ingredients read as follows:
250 ml milk
50 ml water
50 ml cream
1.75 tbsp balsamic vinegar
14g chopped onions
1.5 tbsp cornflour
7g roast garlic
So all I need to do is to try and figure out how much stock is used and then I could make it myself!