Recipes using Wine

  • Mussels with White Wine and Buttered Breadcrumbs

    By

    Robert Carrier's Mussels in White Wine

    Robert Carrier's Mussels in White Wine

    Robert Carrier's Mussels in White Wine with Buttered Breadcrumbs

    Serves 4

    Ingredients

    2.5 litres of mussels
    8 tablespoons dry white wine
    1 shallot finely chopped
    2 sprigs parsley
    1 sprig of thyme
    1 small bayleaf
    3-4 tablespoons butter
    4 cloves of garlic finely chpped
    4 tablespoons finely chopped parsley
    175g stale white breadcrumbs

    Method

    • Scrub mussels & remove "beards" Discard damaged ones & those that don't close
    • Add mussels to a large pan with a tight fitting lid. Put in the wine, shallot, parsley & thyme sprigs, bay leaf & crushed pepper corns.
    • Cover pan tightly & cook over a high heat for 5-7 minutes. Shake pan frequently.
    • Remove & discard any unopened mussels & drain thoroughly reserving the liquor. Remove the top shells over the pan to catch further liquid.
    • Keep mussels in a separate container & sieve the liquor back into the pan. Simmer it over a low heat until reduced by half
    • Melt the butter in a frying pan large enough to take the mussels in one layer. Add the finely chopped garlic & parsley to the butter & fry gently for 3 minutes. Take care not to burn the garlic
    • Add breadcrumbs & stir over a low heat until they have soaked up the butter. Add the mussel liquor & cook stirring gently until it has evaporated
    • Add the mussels to the pan & mix lightly until they are heated through & are filled with breadcrumbs
    • Serve immediately

  • Peaches & Raspberries in White Wine

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    Peaches & Raspberries in White Wine

    Peaches & Raspberries in White Wine

    Robert Carrier's Peaches & Raspberries in White Wine

    Serves 4-6

    Ingredients

    450g of sugar
    2 cloves
    3 sticks of cinnamon
    2-3 strips of thinly pared orange & lemon rind ( use a potato peeler)
    4-6 large peaches
    300ml white wine
    100-225g fresh raspberries
    Whipped cream to serve

    Method

    • In a large saucepan dissolve the sugar in 300ml water over a low heat
    • Add cloves, cinnamon sticks and orange & lemon rind
    • Carefully drop in peaches & simmer uncovered for 10 minutes
    • Put the wine in the pan & simmer another 10 minutes until the peaches are cooked
    • Take pan from heat & remove peaches with a slotted spoon
    • Using paper towels to handle each peach remove the skins
    • Arrange peaches on a serving dish & arrange them with the raspberries
    • Simmer the cooking juices until they are reduced to the consistency of a light syrup
    • When cool spoon syrup over the fruit. Keep in fridge for a couple of hours before serving
    • Serve cold with the whipped cream

  • Nigel Slater’s Coq Au Riesling

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    A favourite recipe using a medium-dry white wine.

    Serve with mashed potatoes or crusty bread.

    From Nigel Slater's Real Food book

    Nigel Slater's Coq Au Reisling

    Serves 2

    Ingredients

    50g butter
    a tablespoon of olive oil
    100g streaky bacon cut into small pieces
    2 onions chopped
    2 cloves of garlic, peeled and chopped
    4 chicken joints such as thighs
    200g sliced brown mushrooms
    500ml medium-dry white wine such as Riesling
    300ml double cream
    Some chopped parsley

    Method

    • Melt the butter with the oil in a heavy-based pan
    • Add the bacon and cook 'til coloured a little
    • Add the onion and garlic. Keep a low heat to cook them without colouring them
    • Remove the bacon, onions and garlic and set aside
    • Brown the chicken pieces adding more oil if needed
    • Add the mushrooms and return the bacon, onions and garlic
    • Pour all the wine into the pan and turn up the heat so that the liquids boil
    • Reduce the heat and simmer for 25 minutes. Turn the chicken occasionally
    • Take out the chicken and set aside. Pour in the cream. Season and add the parsley
    • Bubble the liquid gently until it starts to thicken
    • Put the chicken pieces back and when the chicken is hot and the sauce is as thick as double cream, serve