Tag Archives: red wine

Bangers ‘n Mash

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Bangers 'n Mash with Onion Gravy
Ingredients: potatoes, salt, stock, cream, 2 sausages, 2 red onions, 1 garlic clove, 2 sprigs thyme, 1 tablespoon flour, 100 ml red wine, 400 ml chicken stock, 1 tablespoon balsamic vinegar,

Number of persons: 2

Mash:
Peel 600 potatoes and cut them into equal pieces. Boil the potatoes in 30 minutes until cooked in boiling water with salt. Mash the potatoes with a little chicken stock and cream to a puree.

Bangers and Onion Gravy:
Preheat the oven to 160 degrees. Bake 2 sausages around brown in hot butter. Remove the sausages from the pan, put them in an ovenproof dish and place the ovenproof dish about 20 minutes in the oven, so the sausages are cooked. Bake in the remaining fat 2 sliced in rings red onion with 1 finely minced garlic clove and thyme until the red onions have softened. Add 1 tablespoon flour and cook a minute or two. Add 100 ml of red wine and reduce by half. Pour gradually about 400 ml chicken stock to the desired thickness is obtained. Add 1 tablespoon balsamic vinegar. Heat all a few minutes.

Serve the mash with bangers and onion gravy. Enjoy!

Pasta Bolognese

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Macaroni Bolognese
Ingredients: 300 grams minced beef, 1 onion, 1 carrot, 1 leek, 3 stalks celery, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 1 tomato, 200 ml stock, pasta, salt, grated cheese,

Bake in hot oil to 300 grams minced beef until brown. Add 1 chopped onion and 1 grated carrot and stir briefly. Add 1 chopped leek, 3 sliced stalks celery and 250 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml red wine and let the alcohol evaporate. Add 1 diced tomato, 200 ml stock and 1 tin tomato puree. Bring it briefly to the boil and let it simmer for about 2 hours on low heat. Cook the pasta in boiling water with salt. Sprinkle on your plate some grated cheese over pasta bolognese. Enjoy!

Filled Pork Scallops with Tomato Sauce

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Filled Pork Scallops with Tomato Sauce
Ingredients: 3 pork scallops, tomato tapenade, mozzarella, salt, pepper, 6 slices raw ham, 50 grams diced bacon, 1 onion, thyme, oregano, 5 tomatoes, 100 ml red wine, 1 tablespoon pesto ,

Preheat the oven at 170 degrees. Cover 3 thin pork scallops with tomato tapenade and put mozzarella on. Roll the pork scallops and season with salt and pepper. Wrap each pork scallop rolls into 2 slices raw ham. Bake the rolls brown in hot butter. Put the rolls into an oveproof dish.

Bake in the remaining oil 50 grams diced bacon with 1 finely chopped onion, thyme and oregano until the onion is soft. Add 5 diced tomatoes and stir fry briefly. Add 100 ml red wine and 1 tablespoon pesto. Bring it to the boil so that the alcohol evaporates.

Add the tomato sauce with the pork scallops rolls in the ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve it with potatoes and a salad. Enjoy!

Tagliatelle with Minced Beef and Celery

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Tagliatelle with Minced Beef and Celery
Ingredients: 2 red onions, 4 celery sticks, 300 grams minced beef, 1 tablespoon flour, 100 ml red wine, 750 ml stock, 2 bay leaves, tagliatelle, salt, grated cheese,

Heat the oil in a frying pan and fry in it 2 finely chopped red onions and 4 diced celery sticks to the soft. Scoop it from the pan and keep it separate. Add some oil and bake at a higher heat 300 grams minced beef until brown. Put the red onion and celery back into the pan. Add 1 tablespoon flour. Stir fry shortly. Add 100 ml red wine and 750 ml stock. Bring to the boil briefly and then let it gently simmer on lower heat g for about an hour. Boil in the meantime tagliatelle in boiling water with salt until al dente. Serve the tagliatelle with the ragu and sprinkle some grated cheese over it. Enjoy!

Penne with sun-dried tomatoes, grilled red pepper and mushrooms

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Penne with sun-dried tomatoes, grilled red pepper and mushrooms
Ingredients: penne, salt, 1 onion, 2 grilled red peppers, 3 sun-dried tomatoes, 250 grams mushrooms, dash of red wine, 400 ml diced tomato, 50 ml cream, pepper, grated cheese,

Cook the penne al dente in boiling water with some salt. Bake in hot oil 1 chopped onion cut on medium heat until it is light brown. Add 2 grilled red peppers, 3 finely chopped sun-dried tomatoes and 250 grams sliced mushrooms. Stir fry a minute or 2. Add a dash of red wine and let the alcohol evaporate. Add 400 ml diced tomato and 50 ml cream. Bring to taste with salt and pepper. Let it simmer on low heat for about 10 minutes. Serve the sauce with penne. Sprinkle a little grated cheese over it. Enjoy!

Tagliatelle with Peas and Tomatoes

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Tagliatelle with Peas and Tomatoes
Ingredients: tagliatelle, salt, 1 onion, 1 garlic clove, thyme, 100 ml red wine, 6 tomatoes, 200 grams frozen peas, 100 ml vegetable stock, grated cheese,

Boil the tagliatelle in boiling water with a little salt. Fruit in hot oil 1 finely chopped onion with 1 finely chopped garlic clove and thyme to taste until the onion is golden brown. Add 100 ml red wine and let the alcohol evaporate. Add 6 diced tomatoes. Stir fry short and then add 200 grams frozen peas and 100 ml vegetable stock. Bring to the boil and let it simmer on medium heat for about 10 minutes. On your plate, you can sprinkle some grated cheese over it. Enjoy!

Chicken Breast in Mushroom Tomato Sauce

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Chicken Breast in Mushroom Tomato Sauce
Ingredients: 2 chicken breast, salt, pepper, 1 onion, 200 grams diced bacon, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 200 ml chicken stock,

Season 2 chicken breast with salt and pepper. Bake the chicken breasts around golden brown. Remove the chicken breasts from the pan. Bake in the remaining fat 1 chopped onion and 200 grams diced bacon until the onion is soft. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 100 ml red wine and let the alcohol evaporate. Stir in 1 tin tomato puree and 200 ml chicken stock. Bring to the boil, put the chicken breasts back into the pan and let it cook on medium heat until the chicken breasts are done. Serve with baked potatoes. Enjoy!