For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.
ears in a large saucepan with red wine, sugar, spices and 1 cup
For the red wine sauce:
r>Butterfly beef roast. Fill with pepper, mozzarella cheese, basil and
Heat oil in a deep-fryer to 375\u00b0F (or add enough oil to a medium saucepan to reach a depth of 2 inches, and heat until a cube of bread sizzles on contact).
Combine flour, cornstarch and pepper in a large bowl. Stir in wine, and lemon peel and juice until a thick, smooth batter forms .
Dip shrimp one at a time into batter and allow excess to drip off. Deep-fry in batches, turning, for 4-5 mins, until cooked through and golden. Serve immediately with lemon wedges and red wine vinegar.
stirring occasionally. Add beef broth, red wine, pan juices and remaining herbs
Heat sugar, wine, 1 cup water, cinnamon and lemon peel over medium heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer for 5 mins or until slightly reduced. Add pears and simmer, uncovered, for 20-30 mins or until tender, turning pears occasionally during cooking so they color evenly.
Remove pears and cover to keep warm. Boil remaining liquid for about 10 mins or until syrupy. Serve pears with red wine syrup and ice-cream or heavy cream.
n additional two minutes. Season with salt and pepper.
Place
at. Add garlic, onion, red pepper, celery, carrot bay leaves
oth sides of the steak with salt, pepper, and savory. Heat
inutes before pouring in the red wine and beef stock.
Reduce
arge saucepan, combine the stock, red wine, 9 tablespoons of the roasted
at side of the roast with a knife and smear the
to 4 hours in red wine.
Remove beef and reserve
oft dough.Knead lightly,then with floured hands,shape into 12
single layer, combine the wine, soy sauce, vinegar, thyme, pepper
mall pieces,.
Cut the red bell pepper into small cube
For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper.
Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage.
Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.
Combine the wine and shallot in a small
To prepare the red wine and orange sauce.
Combine