ll over with mustard. Pour wine and 1 cup water into
arthenware bowl. Pour in enough red wine to just cover the meat
or the orange and red wine sauce, place wine, juice, stock, sugar and
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.
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.
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.
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.
inutes.
Pour in the wine and increase the heat to
or the poached pears, bring red wine, sugar, cinnamon stick, star anise
Add tomato paste, 2 cups red wine and beef stock. Return venison
stirring occasionally. Add beef broth, red wine, pan juices and remaining herbs
br>Add the red wine and stir until the wine has soaked in
bout 1 cup of the red wine vinegar and the balsamic vinegar
dd shallots, garlic, pinch of red pepper flakes and 1/4
poon. Add stock, tomato paste, red wine and rosemary. Simmer for 5
Mix the red wine and sugar together in a jug, stirring, until the sugar dissolves. Add the fruit and ice cubes and serve.
n a large saucepan with red wine, sugar, spices and 1 cup
Whisk red wine with olive oil then add garlic, shallot, thyme and season. Use as a marinade for beef.
After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.
Heat the olive oil in a frying pan and fry the pancetta with the dried chilies until crisp.
Pour in the red wine and reduce by half, before stirring in the tomato sauce and oregano.
Season to taste, simmer for 5 minutes and serve with penne and grated Parmesan.