SM 2003-03 p.46 [02.064.12]
Serves 4
Preparation / Cooking time: about 1h 30m all told
Serves 4
Preparation / Cooking time: about 1h 30m all told
Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts
Summer trifle
SM 2001-06 p.85 [02.004.01]
Serves 8
Preparation / Cooking time: about 6h 30m, including advance prep
Advance prep: 2h for fruit to sit; 4h for trifle to chill
Serves 8
Preparation / Cooking time: about 6h 30m, including advance prep
Advance prep: 2h for fruit to sit; 4h for trifle to chill
Mussel and saffron soup
SM 2002-01 pp.47–48 [01.074.01]
Serves 6
Preparation / Cooking time: about 1h all told
Serves 6
Preparation / Cooking time: about 1h all told
Provençal daube
SM 2002-02 pp.90,93 [01.072.02]
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Butternut squash risotto with goats' cheese, lemon and thyme
SM 2002-02 p.66 [01.066.02]
Serves 2
Preparation / Cooking time: about an hour all told
Serves 2
Preparation / Cooking time: about an hour all told
Pork with rosemary and roasted vegetables
SM 2002-02 p.65 [01.066.01]
Serves 2
Preparation / Cooking time: about 40m
Serves 2
Preparation / Cooking time: about 40m
Spicy black bean-sauce noodles
SM 2002-02 p.43 [01.064.03]
Serves 2
Ginger: root. —Oil: chilli oil. Wine: rice, or dry sherry.
Serves 2
Ginger: root. —Oil: chilli oil. Wine: rice, or dry sherry.
Strange-flavoured chicken
SM 2002-02 p.40 [01.064.01]
Serves 3–4
Vinegar: Chinese rice or cider. —Wine: rice or dry sherry. —Pepper: Sichuan peppercorns. —Oil: groundnut or other flavourless oil; sesame oil.
Serves 3–4
Vinegar: Chinese rice or cider. —Wine: rice or dry sherry. —Pepper: Sichuan peppercorns. —Oil: groundnut or other flavourless oil; sesame oil.
'No tears' roasted onion soup
SM 2002-03 p.46 [01.057.02]
Serves 4–6
Wine: white; Cheese: Gruyere, Emmental or other good melting cheese.
West Country chicken, ham and leek pie
SM 2002-04 p.66 [01.052.02]
Serves 6–8
Ham–cooked; wine–white; shortening–cookeen.
Serves 6–8
Ham–cooked; wine–white; shortening–cookeen.
Slow-roast pork with fennel and garlic
SM 2002-04 p.65 [01.052.01]
Serves 8–10
Pork–shoulder, de-boned and rolled; fennel–seeds; pepper–black peppercorns; chilli–dried crushed; wine–white.
Takes at least 7 hours to roast.
Serves 8–10
Pork–shoulder, de-boned and rolled; fennel–seeds; pepper–black peppercorns; chilli–dried crushed; wine–white.
Takes at least 7 hours to roast.
Spaghetti with meatballs
SM 2002-04 p.64 [01.051.03]
Serves 6
Beef–minced; parsley–fresh; tomatoes–fresh and tinned (chopped).
Serves 6
Beef–minced; parsley–fresh; tomatoes–fresh and tinned (chopped).
Moroccan-spiced lamb with courgette couscous
SM 2002-04 pp.63–64 [01.051.02]
Advance preparation: needs to marinate for at least 6 hours.
Lamb–neck fillets; coriander–paste, ground, and fresh; cumin–ground; wine–white; pepper–cayenne.
Advance preparation: needs to marinate for at least 6 hours.
Lamb–neck fillets; coriander–paste, ground, and fresh; cumin–ground; wine–white; pepper–cayenne.
Pumpkin risotto
SM 2002-11 p.67 [01.047.02]
Serves 6
Butternut squash can be substituted for pumpkin.
Serves 6
Butternut squash can be substituted for pumpkin.
Pork chops with creamy mushroom sauce
SM 2002-10 p.92 [01.011.02]
Serves 2
Mushrooms: button; Wine: dry white.
Serves 2
Mushrooms: button; Wine: dry white.
Sausage casserole with cheddar dumpling
2009-02 p88
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
Pigeon and cabbage casserole
02.071.03
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
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