Red Wine 5 Ways

Delicious to quaff during cold winter nights, red wine also adds heart-warming flavor to the following dishes …

Red Wine Risotto

Ingredients:

  • 2 cups (500ml) chicken stock
  • 2 cups (500ml) red wine
  • 2 tbsp (30ml) butter
  • 1 tbsp (15ml) olive oil
  • 1 onion, finely chopped
  • 3 tbsp (45ml) fresh oreganum, chopped
  • 1,5 cups (375ml) rice
  • Salt and milled pepper

Method:

  • Heat the chicken stock and keep warm.
  • In a saucepan, heat the butter and olive oil and sauté the onion and oreganum until tender. Add salt and pepper to taste.
  • Add the rice and fry for a minute.
  • Stir in alternate ladles of stock and red wine, leaving time for the rice to absorb liquid between additions.
  • Season and serve with grated parmesan.

Barbeque Ribs

Ingredients:

  • 1/2 cup (125ml) tomato sauce (ketchup)
  • 1/2 cup (125ml) peach chutney
  • 2/5 cup (100ml) red wine
  • 1 tsp (5ml) dried chili flakes
  • 1/3 cup (80ml) worcestershire sauce
  • 1kg beef riblets

Method:

  • Preheat the oven to 200ºC.
  • Mix together the tomato sauce, chutney, red wine, dried chili flakes and worcestershire sauce.
  • Toss the mixture with riblets.
  • Put in an ovenproof dish and bake for 20-30 minutes or until cooked through and caramalised.

Quick Coq au Vin

Ingredients:

  • 2 tbsp (30ml) olive oil
  • 1 onion, finely chopped
  • 2 tbsp (30ml) fresh thyme, chopped
  • 2-3 garlic cloves, crushed
  • 6-8 chicken pieces
  • 1 can (400g) whole tomatoes, chopped
  • 1/2 cup (125ml) chicken stock
  • 1 tbsp (15ml) smoked paprika
  • 1 tsp (5ml) brown sugar
  • Salt and milled pepper
  • 3/4 cup (180ml) red wine

Method:

  • Heat the olive oil in a non-stick saucepan, sauté onion, thyme and garlic.
  • Add chicken pieces, tomatoes, chicken stock, smoked paprika, brown sugar, salt and pepper and red wine.
  • Simmer, covered, over medium heat for 30-40 minutes or until cooked through.

Sausage, Tomato and Lentil Bake

Ingredients:

  • 2 tbsp olive oil
  • 6-8 pork sausages
  • 1-2 onions, quartered
  • 2 garlic cloves, crushed
  • 2 tsp (10ml) fresh rosemary, chopped
  • 3 tbsp (45ml) fresh sage, chopped
  • 1 packet (350g) mixed cocktail tomatoes
  • 1/2 cup (125ml) red wine
  • 1 can (400g) lentils

Method:

  • Preheat the oven to 180ºC.
  • Heat the olive oil in a saucepan and fry the pork sausage over medium heat until golden.
  • Add the onions, garlic, rosemary, sage, cocktail tomatoes and red wine.
  • Season with salt and pepper to taste.
  • Spoon into casserole dish and bake for 20-30 minutes or until cooked through.
  • Stir through the lentils and serve.

Red Wine-Poached Pears

Ingredients:

  • 3 cups (750ml) red wine
  • 1/3 cup (80ml) castor sugar
  • 2 star anise
  • 2 cinnamon sticks
  • 1 vanilla pod, split
  • 4 ripe pears, peeled and cored

Method:

  • In a saucepan, mix red wine, castor sugar, star anise, cinnamon stick and split vanilla pod.  Heat and simmer until sugar dissolves.
  • Add the pears and simmer for 30-45 minutes, turning occasionally until cooked through.
  • Serve with vanilla ice cream or custard.
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