Sin your kitchen WORCESTERSHIRE Sauce was first sold commercially in Engjand 161 years ago. Tt was an instant hit and two British chemists, Mr. Lea and Mr. Perrins, from Worcestershire became rich and famous. Less than two years carlier in 1835, Lord Sandys, then Governor of Bengal, approached the nvo scientists to duplicate and pre- pare a bortled sauce he had enjoyed while living in India. Initial results were not - encouraging. The mixtures they managed to concoct were " not pleasant. In fact, one batch was so disgusting that they poured it into stone jars an Kid i it their laboratory. The sauce aged, and some - ‘months laver when it was tried again, it tasted superb. By the turn of the century =*) with many imitations on the -market, Lea and Perrin allowed to print on their ‘ ptele’ sabes: “The original bottle as a reminder that even the Britisk government recog- nizes it as the only real Worcestershire sauce made. In Canada we consume 2.7 million bottics annually —- not a small amount for such a spe- cialized product. Whe purchasing a bortles sauce of this kind, do buy the real thing. We have so few truly authentic preparations fram our culinary past and this bot- ded preparation is one such item. The ingredients remind me of the glory days of the British Empire: Tamaninds, anchovies, molasses, exotic spices, malt vinegar, spirit vinegar, shallots, garlic and water. Our recipes this week use this fine product to its best advantage. Turkey Casserole 2 oz. (57 g) butter 1 gatlic cote finely chopped ic clove finely cho 12 oz. (340 g) boneless turkey breast, cut into 34 x 2 2 tess (30 mL) all-purpose flour % c. chicken stock 4 oz. (113 g) jidienne cut red pepper 4 oz. AS g) julienne cut green pepper 4 oz. (113 g) julienne cut yellow 6 oz. iti g) sliced brown B.C. mushrooms 4 Tbsp. Lea&Perrins Worcestershire sauce 1 Tbsp. (15 mL) freshly chopped thyme leaves salt and pepper to taste 237. mL) whipping north shore news jp Roop | Lea and Perrins is the real thing Method: Select a heavy skillet, saute the garlic and onion until just glossy, about three minutes. Add the turkey picees, cook and toss for three to four minutes. Do not cook to completion. Add the rest of the vegeta- bles, sprinkle on the flour, add the mushrooms. Now pour on the chicken stock. Stir and bring to the boil, simmer for 10 minutes. During this time, add the Worcestershire sauce and the fresh thyme. When the cook- ing is completed, check for saltiness, and add the whipped cream, Serve hot but stop cooking. Present with long grain rice. A wonderful! sum- mer supper dish for four. Tuna arid Penne Pasta 8 oz. (227 g) penne pasta, to be cooked as usual 2 Tbsp. (30 mL) olive oil 1% «. (300 mL) medium diced green beil peppers 8 oz. (227 g) white mush- rooms sliced freshly 1 a (15 mL) freshly jopped oregano 14° oz. (a4 mL) can chopped tomatces (drained, saving liquid) 8 & (227 g) low-fat sour 7 02. oz. (198 g) canned tuna (drained and flaked) 3 Tbsp. Lea&Jerrins Worcestershire Sauce t and pepper to taste 3-4 Tbsp. (45 mL) freshly grated esan cheese Method: Preheat oven to 350 F. (177 C.) Select a large stainless steel bowl. Place in the cooked penne (cl dente). In saucepan saute in the oil the peppers and mushrooms. fldege ek Afar 25% off |p lo rd php Tet & Si pv 2h Judy Sth ctl Tidy 19%, 1996" sat the Markl ond Soper Vols | Prt yl Sch Phone #9222225 Lo 219 | —— as “it ‘\ Va bri on PRICE SHOCK SALE ® BUY ONE SHOCK AT REGULAR LIST PRICE J AND a SU THE ReOND SHOCK AT 1/2 PRICE EXTRA SALE DOES NOT APPLY TO SPECIAL ORDER SHOCKS) "NORTH VANCOUVER] 4 DAYS 1350 Marine Dr. East of Lions Gate 984-4296 NOT VALID WITH ANY OTHER OFFER TESTES ER ETO SPI EG 1315 Cotton Dr. Comer of Cotton Dr. & Main St. (Near 2nd Narrows) 980-8517 ONLY! July 8th-11th SEL SIH PLEO Te HOPES SIIFSIMsHT IVF VI 8 IFILL Add to the pasta, add in the tuna, the tomatoes, and the fresh oregano. Mix gently, select an ovenproof dish, brush with a little butter. Add the Jow fat sour cream, and a little of the tomato juice, mix gently. Place in the casserole dish, evenly, sprinkle on the cheese. bake in the oven, first covered for 25 minutes, then uncovered for 10 minutes. Serve with a butter lettuce salad. A nice Juncheon item for four. Because it’s barbecue sca- son consider these two won- derful marinades for chicken, pork or turkey. Worcestershire Marinade No. 1 1 «ed sup mL) onions chopped super finely 3 Tbsp. (60 m/’.) Lea&Perrins Worcestershire sauce 1% wp. dried mustard pow- der 8 Tbsp. fresh lemon juice 4 Tbsp. (80 mL) olive oil 2 tsp. chili powder a little salt to taste Method: Whisk together the ingredients. Pour the mari- nade over the poultry or pork pieces in a shallow dish, cover and refrigerate for 3 ‘hours. Tum the meat a couple of times. Stirfry or make kebabs. A real fiery treat. Enough for about six kebabs or chops. Worcestershire Marinade No. 2 8 tsp. liquid B.C. honey 4 Thsp. (80 mL) Dijon style whole grain mustard Wednesday, July 8, 1998 — North Shore News — 34 BRITISH . chemists Lea. Worcestershire sauce in 4837 B coerl 2 medium = garlic clove crushed a little salt to taste 4 Tbsp. (80 mL) LeafPerrins Worcestershire - marinade for.a satay-type Riont fe This ‘amou «sufficient 2 “Thsp. (40: mL) lime or 'befe lemon j juice Seach reg. *47 each. each strudel 16° long Westlynn Bakery L199 LYNN VALLEY 80. iND,, LYNN VALLEY CENTRE 985-1622 1887 7 Mercury Grand Marquis: ONE ORLY Lary sodan fet eqsoped, nclatng 4.61 OUC SEF VE artematic, 4 whee VANCOUVER satry, electronic group, 2311 Boundary Road, Vancouver 728-8873 _