Masala and Pepper Sauce

[AlanHo]

This sauce is delicious with fish and chicken.  A friend who was a chef at the Sheraton Hotel in Bahrain gave me the recipe - along with another dozen or more recipes - when I was working in the Middle East in the 1980's. 

 

½         Red Pepper

½         Green Pepper

1          Medium Onion

180 g   Tub Philadelphia cream cheese

150 ml  Double cream

60 ml    Port

60 ml    Marsala wine

40 ml    Cointreau

30 ml    Sunflower oil

 

Finely chop onion into small cubes – fry in pan with sunflower oil until tender.

Finely chop both pepper halves into small cubes – add to the onions and simmer until just al-dente.

Add philadelphia cheese and slowly melt over a low heat. Add the port, masala and cointrea then stir thoroughly – do not let it boil.

Now add the cream slowly and stir vigorously to prevent it curdling. Again - do not let it boil

 

This can be frozen in serving portions. When de-freezing this sauce let it melt naturally to room temperature – pour into a pan on a low heat and stir continually whilst it comes up to just before boiling. Do not boil – the cream will curdle.