The Oxford Bishop 19th Century Spiced Mulled Port Wine Recipes

Steps:

• In a medium sauce pan, heat garlic and sauté garlic.
• Add onion, sauté over low heat until golden (about 8 minutes).
• Add all other ingredients, stir, and heat to boil.
• Reduce heat and simmer, stirring occasionally for 30 to 45 minutes.
• Let cool and puree sauce with hand mixer if smoother sauce is desired.
• Delicious on pizza or pasta.

Steps:

• Add all the spices to the grated and boiled potatoes in a bowl.
• Mix well and shape into balls.
• Roll into corn flour and deep fry in a pot.
• Drain onto kitchen paper towels and keep aside.
• Next, in another pot, deep fry the sliced onions till golden brown.
• Mix with yoghurt and using a blender, blend to obtain a fine paste.
• Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
• Saute for 15 minutes on low heat.
• Stir in tomato paste and all the remaining masalas.
• Now fold in the onions, salt, pepper and yoghurt paste.
• Cook for 10 minutes.
• Add the fried potato balls to the gravy.
• Garnish with cream, mint leaves and corriander leaves.
• Serve hot with parathas or rotis or rice.
• Enjoy!

Steps:

• Cut the orange almost in half. Sprinkle the inside with crushed cloves.
• and place cinnamon stick inside.
• Pierce the orange with small slices to make easier placing the cloves into the orange. Bake it in the oven on low heat (300F degrees) for 30-40 minutes.
• Cut the baked oranges into quarters and squeeze juice into a saucepan with peels. Add 1 cup water, simmer 5 minutes.
• Pour in the remaining ingredients.
• Simmer gently for 10-15 minutes - do not boil or the flavor of the port will be spoiled.
• Strain and serve in warm mugs or in cordial glasses.