Tomato and Basil Jus

Kevin Kindland

Kevin Kindland

1st February 2014

Tomato and Basil Jus

Pan 1Put the Tomato Juice and stock in a pan and reduce to 600ml.
Pan 2 Roast the chicken win...


  • 150g shallots, sliced
  • 50g butter
  • 10g garlic, halved
  • 10g Sharry vinegar
  • 250ml Red wine
  • 350ml Chicken stock
  • 1L Lamb Stock
  • 1L Tomato Juice
  • Red Currant to Taste
  • 100g Basil Finely Slice to order


Pan 1Put the Tomato Juice and stock in a pan and reduce to 600ml.
Pan 2 Roast the chicken wings in oil until slightly golden.
Add the shallots and butter, and cook until a good colour is achieved (do not allow the butter to burn).
Strain off the butter and return the bones to the pan, deglaze with the tomatoes and vinegar.
Ensure the bottom of the pan is clean. Add the reduced stock/jus and simmer for15minutes.
Pass through a sieve then reduce to sauce consistency. Remove from the heat and infuse with the aromas for 5minutes.
Pass through a chinois and then muslin cloth.
Finish to order with

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