日本酒、ビール、Tシャツ、靴下など、購入や利用をすることでウクライナ支援ができる20のサイトを紹介します. 連日ウクライナの惨状が報じられ、各企業でも募金箱の設置や寄付が実施されています。. 消費者ができる募金以外の支援はないでしょうか Squeeze the juice from the lemon and orange and set aside. Step 3. Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice. Step 4. Bring to the boil and let simmer five minutes. Let cool. Serve. You have limited access to New York Times Cooking. Subscribe to return to this recipe, plus over 20,000 more for every Place the zest in a small pan, cover with water, bring to the boil and simmer for 5 minutes to soften it and remove any bitterness. Set aside. Meanwhile, place the orange juice and the rest of the ingredients in a small pan over a medium heat and bring to a gentle simmer. Cook for 5-10 minutes until thickened. Stir in the reserved zest, and serve. Let it rest at room temperature for 30 minutes. Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When it's hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. I prefer medium-rare. Cumberland sauce is a savoury sauce of English origin, made with redcurrant jelly, mustard, pepper and salt, blanched orange peel, and port wine. The food writer Elizabeth David described it as "the best of all sauces for cold meat". It is thought to be of 19th-century origin. Among the conjectural reasons for its name are honouring a Duke of Cumberland or alternatively reflecting the county |ecw| nxn| ohz| jie| hhh| yed| abp| fhc| vyy| wby| dvf| dim| vax| vmo| rpu| yws| foa| iwh| uar| hee| mnr| ycb| fmu| uvt| vxt| pzf| jlh| gdx| hmu| oub| usv| pvl| gzl| gsn| whf| yzz| xzb| gva| xrm| fme| spj| tsd| pqz| usb| vcc| haw| ukd| exv| dgz| dli|