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Saturday, 6 December 2014

The best of healthy sauce: Walnut and garlic sauce

Posted By Kyle J. Norton  Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.
Recipe contributed by Yum-O, the family cook book by Rachel Ray, Published by Clarkson Potter, New York.You can view her website at yum-o.org  


For Magret de Canard, This is based on Jeanne Strang's recipe in Goose Fat and Garlic. It is a traditional sauce for duck breast -  a constant favorite in south west France, not a great place to be born a duck! It is very garlicky and quite wonderful. My wife Meredith described it as " mind bogging" on the first tasting it 20 years ago.
75 g/ 3 oz. peeled walnuts- take care that bits of shell don't get included
50g/ 2 oz. garlic cloves - crushed
1 tbsp. chopped parsley
salt and pepper to taste
150 ml/5fl oz./ 1/2 cup walnut oil
Put all the ingredients in a food mixer. Mix to a fairly fine texture. Add a little water if need to.



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