Set the pan over a medium-high heat for 10 minutes, then reduce the heat to medium-low for a further 10 minutes, then finally reduce the heat once more to very low for the last 20 minutes. Place in a food blender and mix for 30 seconds to emulsify the ingredients. Remove the tray from the oven and immediately drizzle with the sesame oil and toss in the sesame seeds. Then add ml water and simmer for minutes until the sauce turns glossy again and the water is absorbed for a thicker sauce, add slightly less water or simmer for a little longer. Warm the stock in another pan, then pour the melted butter though a fine sieve and whisk into the stock. To prepare the marinade, mix all the ingredients together in a deep ovenproof dish. Bring to the boil, then, just when it starts to bubble, lower the heat and leave to simmer, partially covered by a lid, for 20 minutes.
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