Rich Garlic Ackee Cream
This simple sauce is a great creamy base for the beetroot flatbread but can also be used as a pasta sauce. Simply reserve a bit of the pasta water to thin it out and coat the pasta with.
Ingredients
- 2 tsps Coconut oil or olive, canola, grapeseed, vegetable…whatever you prefer
- 1 cup Parboiled ackee or canned
- 2 or more Cloves of Garlic finely minced (I like LOTS of garlic, so I used about 4 cloves)
- 1/2 cup Heavy Cream
- Leaves of a couple fresh thyme sprigs
- Salt & Pepper to taste
Instructions
- In a non-stick frying pan, heat oil and add garlic over medium heat till garlic softens and if fragrant.
- Add the ackee and sauté till its warmed through.
- Add the thyme and cook for another minute or two, then season to taste.
- Puree ackee then add cream and blend again till completely smooth.
- Depending on the temperature of the ackee and cream, it may come out very thick like a whipped cream which is fine and can be used just like that. If it’s on the warmer side it will be more of a thick sauce, don’t worry, keep it in the fridge a bit and it will thicken up. Either way it’s going to melt when it gets in the oven.
- Store covered in the fridge, until ready to use. If you won’t be using it within a week or so it’s best to keep it in the freezer.