Feeds:
Posts
Comments

Posts Tagged ‘Port’

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

This is a wonderful pork recipe!! I stumbled on this one the other day and decided to try it and I am so glad I did it was gorgeous. We loved the stuffing it was excellent, I used sage and onion with lemon stuffing mix and we thought the combined flavours were awesome. The sauce is to die for and one that would pair well with beef as well I think but the combination here was very good. I am the first person to review this one but if you would like to see more photos please click here. I will agree the person who’s recipe it originally was, that this is a company worthy dish but is simple enough to make for an every night dinner as well.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g \pork tenderloins, filet
1 Small apple, peeled, cored, finely chopped
1/4 Cup craisins
1/2 Cup seasoned dry bread crumb, (I used sage and onion with lemon stuffing mix)
1 Lemon, zest of
Cracked black pepper
1/4-1/2 Cup water
6-8 Slices bacon

SAUCE

1 Tablespoon olive oil
1 Small onion, finely diced
1/2 Cup port wine
1/2 Cup chicken stock
1 Lemon, juice of
1/2 Cup cream
1/4 Cup cranberry sauce
1/4 Cup craisins
Fresh ground black pepper
2 Tablespoons chopped parsley

Method

1. Preheat oven to 190c.

2. Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.

3. Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.

4. Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.

5. Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).

6. Secure with wooden skewers, to hold the bacon in place and help keep the meat together.

7. Place on a baking sheet and cook for 30 minutes, or until done to your liking.

8. Allow to rest a few minutes before carving and serving with the sauce.

9. 30 minutes will result in a nice pink juicy roast.

10. Whilst the meat is cooking prepare your sauce.

SAUCE

1. Heat the oil in a fry pan, and cook the onion until golden.

2. Add the port and chicken stock and reduce by half.

3. Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.

4. Add the black pepper and chopped parsley.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum’s house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 People. So you could cook extra breasts and then just up the amount of mash ingredients.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Duck Breasts

Sauce

2 Cups red wine
1 Cup chicken broth
1 Cup beef broth
4 Fresh thyme sprigs
2 Bay leaves
1 Tablespoon butter
2/3 Cup red currant jam
2 Tablespoons port
3 Teaspoons cornflour

Truffle Parsnip Mash

Milk, enough to cover parsnips while cooking
4 Parsnips, peeled and chopped
4 Cloves garlic, crushed
1 Tablespoon butter
2 Tablespoons cream
1 Tablespoon olive oil
150g Wild mushrooms, chopped finely
1 Teaspoon thyme leaves
1/2 Teaspoon vegetable stock granules
1 Tablespoon white truffle oil

Method

Sauce

1. Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 Cups (Approx 35 Min’s)

2. Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.

3. Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.

Note: Sauce can be made a day ahead of time and just reheated to save time on the day.

Parsnip Mash

1. Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.

2. Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.

3. In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.

4. Add to mash and stir to combine, add truffle oil and mix well.

Duck Breasts

1. Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 Min’s)

2 Place duck breasts skin side up in an oven proof dish and place in pre-heated oven 180 degrees Celsius, cook for 20 Min’s, gives a nice pink centre, or cook to desired doneness.

To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.

All photos taken by me unless otherwise stated.

Read Full Post »

I recipenapped this one from the recipe swap I am in this month, meaning this was not one of my team mates recipes. I was looking for a lamb shank recipe and I found this, it sounded so good, I had to try it and I am glad I did. The only changes I made was to add cornflour and bisto gravy granules at the end to thicken. I also did not have beef broth so I added 1 litre of water with 1 beef boullion cube, I only used one as I knew I was going to adding the bisto at the end and did not want to make it too beefy tasting. It was the perfect balance came out just right, lamb was tender and falling off the bone, and thickening i,t gave a wonderful gravy to pour over the shanks. If you want to read more reviews or see more photos of this recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons cumin seeds
3 Tablespoons coriander seeds
1 Teaspoon salt
4 Lamb shanks (about 250g each)
2 Tablespoons olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
2 Stalks celery, trimmed and finely chopped
4 Garlic cloves, peeled and sliced
400g Tomatoes, drained and roughly chopped
200ml Dry red wine
200ml Port wine
1 Liter beef stock
I add a combination of bisto gravy granules and cornflour to thicken into a gravy to pour over shanks at the end.

Method

1. Preheat oven to 160°C.

2. Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.

3. Sprinkle over the lamb shanks and press on to coat.

4. In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.

5. Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.

6. Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.

7. Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.

8. Remove from the oven and lift out the shanks. Set aside and keep warm.

9. Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.

Serve with mashed potatoes or polenta. I served mine over mash.

All photos taken by me unless otherwise stated.

Read Full Post »

I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

650g Pork tenderloin
1 Tablespoons fresh rosemary, chopped finely
2 Tablespoons olive oil

Sauce

1 Cup port
175ml Water
4 Fresh figs, chopped finely
11/2 Teaspoons chicken stock granules
2 Rosemary sprigs
2 Cinnamon sticks
2 Tablespoons honey
4x1cm cubes of butter

Method

1. Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min’s or until pork is cooked through.

Sauce

1. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min’s to reduce liquid slightly,

2. Add all the remaining ingredients except the butter and simmer for a further 15 Min’s, remove rosemary sprigs and cinnamon sticks, blend with until smooth.

3. Add butter stir until melted, serve sauce over pork.

Serves 3

All photos taken by me unless otherwise stated.

Read Full Post »

This will be the last post I make for a few days as it is the Christmas holidays, so check back towards the end of the week for more great recipes. I hope you all enjoy my site, I appreciate all the visits and comments and I wish you all a Merry Christmas.I made this last night, I thought I would make my last post before Christmas, a Zaar members recipe, as I haven’t tried one in awhile. I served mine with wild rice mushroom timbales and it went really well with the duck and sauce. I thought this one was lovely, the sauce was exceptional and a perfect meal before a huge feast at Christmas. If you want to see more by this chef please click here.

Ingredients

2 Large duck breast halves
1 Tablespoon olive oil
1/2 Teaspoon fresh thyme, minced
1/2 Teaspoon garlic powder
1/4 Teaspoon paprika
salt & pepper
1 Cup beef stock or beef broth
1 Cup chicken stock or chicken broth
3 Tablespoons butter
1 Large shallot, minced
1/2 Cup port wine
4 Tablespoons fig preserves
1 Tablespoon flour (I just use cornflour instead of flour.)

Method

1. Preheat oven to 400°F.

2. In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.

3. While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.

4. In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.

5. Turn duck over and let cook 2 minutes.

6. Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5 minutes.

7. Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.

8. Add shallot and cook until tender.

9. Add port wine and bring to a boil. Reduce by half.

10. Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.

11. Add fig preserves. Stir until completely melted and combined into sauce.

12. In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).

13. Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.

14. Cut duck breast, into 1/2 inch slices, angled, against the grain.

15. On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.

16. Serve immediately. Bon Appetit.

All photo’s taken by me unless otherwise stated.

Read Full Post »