can someone give me an interesting receipe out of worcestershire sauce.?

Question

any indian, italian or french receipe but with simple ingredients.

Answer 1

Oysters Kilpatrick You buy a dozen fresh oysters and a pack of bacon. Open Oysters cut bacon into little strips and place some on each opened oyster then dribble some Worcestershire sauce on each then place under grill until just cooked

Answer 2

my fav

Beef in Burgundy




Serves 4

Ingredients

For the marinade

1 Large Onion, chopped

1 Carrot, sliced

6 Peppercorns, lightly crushed

3 tbsp Olive Oil

1 Bottle Burgundy (red) Wine

Other ingredients

1kg/2.2lbs Braising Beef, cut into 5cm/2inch cubes

50g/2oz Pork Fat

2 tbsp Brandy

225g/8oz Button Onions

100g/4oz Button Mushrooms

50g/2oz Butter

1 tbsp Olive Oil

3 tbsp Plain Flour

2 Garlic Cloves, crushed

4 sprigs Fresh Thyme

1 tbsp Worcestershire Sauce

Salt and Black Pepper



Instructions



1. Place all the marinade ingredients in a large bowl and mix well. Add the beef, stir to coat and leave in a cool place for at least 3 hours, preferably overnight. Stir from time to time.


2. Place the pork fat in a bowl and pour some boiling water over it. Leave for 3 minutes then drain and pat dry with kitchen paper. Return to the bowl, sprinkle with the Brandy and refrigerate.


3. After the marination time, heat the butter in a frying pan, add the onion and mushroom, stir to coat well, partially cover and sauté gently for 10 minutes.


4. Remove the meat from the marinade with a slotted spoon (reserving the marinade) and wipe dry on kitchen paper.


5. Heat the oil in a flameproof casserole until very hot, add the meat and quickly brown on all sides to seal.


6. Sprinkle the flour over the meat and continue to cook over a high heat until browned.


7.Add the garlic and pork fat (together with the juice in which it has been soaked) and cook over a high heat for 2 minutes. Carefully ignite.


8. Add the reserved marinade and, if necessary, enough water so the meat is completely covered, together with the thyme, salt and pepper.


9. Cover and cook over a low heat for 2 hours. Alternatively, cook in the oven (180C, 350F, Gas Mark 4) for 2 hours.


10. 20 minutes before the end of the cooking time, add the onions and mushrooms, re-cover and continue to cook for the remaining 20 minutes. Serve hot.

Very good for freezing.

Answer 3

This is a quick and cheaper version of the favorite, Beef Wellington, that both kids and adults alike find irresistible.

Beefburger Parcels

INGREDIENTS
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 egg
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten

1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water

DIRECTIONS
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.

Answer 4

Shrimp with a twist.
one bag of uncook shrimp, deshelled and deviened. and unthawed.
In a mixing bowl add the zest of one lemon and one lime. Approx. one teaspoon of ground garlic fresh.( do not use the juices from the lemon or lime as it will cook the shrimp making it tough)add your shrimp and mix it well. do not let it stand for more then five minutes.
Chop up a little fresh ginger and in a hot sauce pan add 1 tablespoon of oil and add the ginger and shrimp. Stir continuesly until the shrimp turns a light pink colour and remove from pan and serve.
Great with green beans done in a garlic and ginger sauce.

Answer 5

This type of sauce is carcinogenic.