Recipes : Cooking with wine

Scallops with Côtes de Duras Blanc on a Julienne of vegetables Pan-fried rabbit with Bergerac Rouge and prunes Bouchées à la reine with Graves Blanc Chicken with red Bordeaux wine Mussels with bacon and white Entre-Deux Mers Thai Shrimp with white Bordeaux Pan-fried rabbit with Bergerac Rouge and prunes Pheasant with Loupiac, figs and an olive potato purée Glass of glazed soup with peaches and Monbazillac Spiced pear delight with Saint Émilion Moist cake with Premières Côtes de Bordeaux

Starter

Scallops with Côtes de Duras Blanc on a Julienne of vegetables

Preparation: 5 min.
Cooking time: 30 min.

Ingredients:

• 12 scallops with their coral
• a few shelled prawns
• 1 kg of vegetable julienne (frozen is alright)
• 3 shallots
• 3 onions
• 1 bunch of parsley (finely chopped)
• 2 cups of white wine
• 3 heaping tablespoons of crème fraîche
• salt, pepper
• olive oil

Recipe :

1 Fry the vegetables gently in olive oil, mixing in one shallot and one onion.
2 Cook them for about 20 to 30 minutes.
3 15 minutes before the vegetables are cooked, fry the scallops gently in olive oil and add the mixture of 2 onions, 2 shallots and some chopped parsley, along with the prawns.
4 Stir and immediately add the 2 cups of white wine. Leave to simmer for 10-15 min.
5 Add the crème fraîche just before removing from heat.
Presentation:
Place the vegetables on a warm plate, top with 2 scallops and drizzle with sauce.

Squid with cumin and Côtes de Bourg Rouge

Preparation: 15 min.
Cooking time: 20 min.

Ingredients:

• 500 g of small squid
• 120 g of chorizo
• 200 ml of red wine
• a pinch of cumin
• a sprig of thyme
• 1 small onion, 1 shallot
• 2 tablespoons of olive oil
• 1 sprig of chopped parsley
• salt and pepper

Recipe :

1 Dice the onion and shallot. Clean the squid and slice them into rings. Slice the chorizo.
2 Heat the oil in a frying pan and add the onion and shallot. Fry over low heat for 5 minutes. Add the chorizo when the onions have browned. Cook for 5 minutes.
3 Add the cumin and thyme, then the squid. Cook for 5 more minutes. Add the wine and let it reduce for about 5 minutes.

Bouchées à la reine with Graves Blanc

Ingredients:

• 24 patties (puff pastry)
• 800g veal or turkey
• 1 large packet of pitted green olives
• 1 large tin of chopped mushrooms
• 2 bowls of Graves Blanc
• 2 bowls or more of water
• 1 small can of concentrate
• 3 onions
• 50g margarine, salt, pepper

Recipe:

1 Cut the meat into one-centimetre cubes.
2 Chop the onions.
3 Slice the olives in 2 or 3 or leave them whole, then trim the mushrooms.
4 Melt the margarine, then brown the meat and the onions (for about 5 minutes, stirring often).
5 Add the concentrate and stir.
6 Add the wine, olives, mushrooms and water (the water must cover all of the ingredients and a bit more).
7 Heat the patties (you will have already removed the tops with a small spoon) in the oven or in a microwave. 8-Fill the patties with the mixture and soak them in water.

Main dish

Chicken with red Bordeaux wine

Preparation: 30 min.
Cooking time: 1 hour, 30 min.

Ingredients (6 servings):

• 6 chicken drumsticks or a whole chopped chicken
• 4 large onions
• 5 cloves of garlic
• 60 cl of red table wine
• 1 bouquet garni
• 2 carrots
• 300 g of diced bacon
• herbes de Provence
• salt, pepper

Recipe :

1 Brown the onions with the diced bacon. Add the pieces of chicken and brown them for 5 minutes with a bit of wine.
2 Add the rest of the wine, the sliced carrots, bouquet garni, garlic, salt, pepper, and herbes de Provence. Cover and cook over high heat for 30 minutes.
3 Remove the cover and leave to simmer over medium heat, stirring occasionally (add a little water if necessary).

Mussels with bacon and white Entre-Deux Mers

Preparation: 35 min.
Cooking time: 40 min.

Ingredients (4 servings):

• 2 l of mussels
• 2 slices of smoked bacon
• 3 onions
• 15 cl of dry white wine
• 30 g of sour cream
• 1 bouquet garni
• salt and pepper

Recipe :

1 Clean the mussels and scrape them under cold water, then put them in a casserole over high heat until they open up.
2 Peel and cut the onions into thin slices, then add them to the mussels with the bouquet garni and the pepper.
3 Sprinkle with white wine and let them cook for 10 minutes while stirring continuously.
4 Take the mussels from the casserole, then filter the broth and add it to the .
5 Open the mussels and remove any empty shells.
6 Then cut the bacon into large chunks, fry and brown them in a non-stick pan without adding any fat.
7 Next, put the mussels back into the casserole.
8 Filter the sauce and pour it over the mussels.
9 Finally, add the browned, diced bacon and leave to simmer over low heat, stirring regularly and gently.
10 Add salt and pepper if necessary, then serve immediately.

Thai Shrimp with white Bordeaux

Ingredients:

• 20 large shrimps
• 1 juice orange
• 4cl white Bordeaux
• 100g  butter, 1 lemongrass leaf
• 20g fresh ginger
• 100ml coconut alcohol

For the curry:

• 1 small onion
• 1 clove of garlic
• 2 small fresh peppers
• a handful of black peppercorns
• 2 pinches of galangal
• 1 pinch of curcuma
• 1 pinch of curry
• 1 pinch of salt
• 1 lime
• 1 bouquet of coriander
• 2 spoons oil

Recipe:

1 Make the curry paste.
2 Take half of the lemon zest and cut it into thin strips.
3 Wash the sprigs of coriander and remove the leaves.
4 Transfer to the blender the coriander leaves, onion and garlic, then peel and slice the lemon zest into 4 strips.
5 Add the spices and blend into a paste.
6 Peel and grate the ginger.
7 In a Wok (or saucepan), heat a butter nut, the curry paste, the white wine, the orange juice, the ginger and the lemongrass.
8 Bring to the boil for 2 minutes and mix it away from the heat while churning the butter, then return to the heat.
9 Shell the shrimps and steam them for 2 minutes.
10 Serve hot with the sauce in a sauce dish.

Pan-fried rabbit with Bergerac Rouge and prunes

Ingredients: Serves 4:

• 1 rabbit chopped into pieces
• 150g lightly salted pork belly
• 500g prunes
• 3 carrots
• 2 onions
• 2 shallots
• 2 cloves of garlic
• 1 branch of celery
• 35cl Bergerac rouge
• 8cl balsamic vinegar
• 30g butter
• 2 cloves
• 1 sprig of thyme
• 1 bay leaf
• 5cl olive oil
• 10cl tepid tea
• flour, salt, pepper

Preparing the marinade

1 Peel and dice the carrots
Peel and finely chop the onions and shallots
2 Dice the celery
3 Peel and chop the garlic cloves
4 Cut up the rabbit into pieces
5 Cut the pork belly into strips of bacon
6 Put the vegetables, bacon and rabbit pieces in a salad bowl
7 Sprinkle with the wine, oil and vinegar
8 Add an aromatic touch by adding the chopped thyme, bay leaves and cloves
9 Mix well so that the rabbit is soaked in the liquid mixture
10 Leave to set in the fridge for 12 hours

Cooking the rabbit

1 Remove the rabbit pieces from the marinade and strain well
2 Sprinkle the flour on a plate and roll the rabbit in it so that it is completely covered in flour
3 Melt the butter in a saucepan over a high heat
4 Add the rabbit pieces and sear until they are well browned
5 Deglaze by pouring in the contents of the marinade which you will have filtered prior to now using a sieve  Squeeze the vegetables to make sure you extract all the juice
6 Cover and cook over a low heat for 1 hour 30 minutes
7 Add the prunes 30 minutes before cooking ends. Do not add all of the prunes - you’ll need to save 2 for the sauce.
8 Remove the rabbit pieces when cooking ends and put them into a hot oven

Preparing the prune purée

1 While the rabbit is cooking, soak 2 prunes in tepid tea for half an hour
2 Remove the prunes from the tea, cut them up and remove the stones
3 Mash the prunes into a purée or put them into a blender
4 Dilute the purée with a soup spoon of tea so that it does not become too thick

Preparing the sauce

1 Place the saucepan over a medium heat
2 Reduce the mixture to about half until a creamy liquid is formed
3 Add the prune purée and use it to thin down the sauce
4 Season with salt and pepper to taste
5 Serve the rabbit hot, covered in the sauce, with potatoes on the side

Suggestions:

There are several ways to prepare the sauce:
•  Boost the acidity of the sauce by adding a redcurrant jelly or blueberry jelly
• Sweeten the sauce by using a pear syrup or balsamic vinegar syrup.            

                       

Pheasant with Loupiac, figs and an olive potato purée

Ingredients: Serves 4:

• 1 pheasant or duck
• 250g dried figs
• 1 thick slice of ham
• 1 branch of celery
• 1 carrot
• 1 large onion
• 1 garlic bulb
• 1 bouquet garni
• 25cl Loupiac
• olive oil, salt and pepper

Preparing the purée

• 1kg potatoes
• 50g pitted black olives
• 1 large glass of olive oil
• 3 bay leaves
• thyme
• ½ clove of garlic
• salt and pepper

Equipment:

a stewpot, large saucepan, a potato masher and a good fork

Method

For the pheasant:
1 Soak the figs in the wine for several hours
2 Cut the pheasant in two
3 Peel and chop the onion and carrot
4 Wash and chop the celery
5 Brown the pheasant with olive oil in a saucepan.
6 Add the garlic, onion, carrot, celery, the slice of ham cut in two and the bouquet garni.
7 Deglaze with the figs and the wine
8 Add salt and pepper and simmer for 20 minutes.

For the purée:

1 Peel the potatoes.
2 Cook the potatoes in a covered saucepan of cold water with the thyme and bay leaves for 25 minutes.
3 Strain and mash the potatoes.
4 Mix the olives and garlic and blend them with the olive oil.
5 Add this mixture to the purée, stirring vigorously
6 Add salt and pepper and serve immediately.

Suggestions:

Cut up the pheasant or duck, deglaze the sauce using a little hot water, place a plate and serve with the purée.

Dessert

Glass of glazed soup with peaches and Monbazillac

Ingredients: Serves 4:

• 2 white peaches
• 4 yellow peaches
• 1 glass of chilled Monbazillac
• 1 tablespoon powdered sugar
• 1 bouquet of fresh mint

Method :

The day before
1 Soak the peaches in boiling water and peel them
2 Dice the white peaches and mix with 10 leaves of fresh mint
3 Strain the purée using a sieve and dilute it with the chilled wine and 2 ice cubes
4 If necessary, add the spoon of powdered sugar
5 Leave in the fridge overnight

Dressing

1 Dice the yellow peaches and pour them into the bottom of long drink or vodka glasses along with some ice
2 Pour the chilled peach soup with mint on top

Suggestions:

You can embellish this recipe as you see fit by adding a few red fruits, raspberries,  redcurrants, a vanilla ice-cream dumpling or panacotta.

You can also serve this sweet soup as an accompaniment to cottage cheese dumplings, to fine herbs, to confit peppers and even to slices of dried Serano.

Spiced pear delight with Saint Émilion

Preparation: 15 min.
Cooking time: 40 min.

Ingredients (4 servings):

• 8 Williams pears (count 2 pears per person)
• 75 cl of red wine
• 200 g of caster sugar
• 1 tablespoon of honey
• zest of 1 orange
• 1 sachet of vanilla sugar
• 2 cloves
• 4 grains of black pepper
• 1 pinch of grated nutmeg

Recipe:

1 Prepare the syrup to poach the pears: bring the wine to the boil with the spices, zest, honey and sugar.
2 Carefully place the whole, peeled pears (keeping the stalk) in the syrup. 3 Cover, then simmer for 20 to 30 minutes.
4 The pears are cooked when their cores are tender. Take them out and set them aside.
5 Reduce the juice until it thickens and lightly coats the back of a spoon. Pour it over the pears.
6 Serve chilled.

Moist cake with Premières Côtes de Bordeaux

Preparation: 20 min.
Cooking time: 40 min.

Ingredients (6 servings):

• 4 eggs
• 150 g of sugar
• 250 g of flour
• 15 cl of dry white wine
• 15 cl of oil
• 1 packet of baking powder
• 1 packet of vanilla sugar

Recipe:

1 Beat the egg yolks + sugar + vanilla until the mixture turns white. Gradually add the flour + oil + white wine + baking powder.
2 Carefully fold in the stiffly beaten egg whites and place in the oven.
3 Bake at 200°C (gas mark 6-7) for 35 to 40 min.
4 Test for doneness with a sharp knife.

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