Rabbit cooked in red wine (cocotte de lapin au vin rouge)
Rabbit cooked in red wine (cocotte de lapin au vin rouge) | This recipe for rabbit in red wine is relatively quick – in little more than hour you can be enjoying this rich and flavourful winter favourite. With all the trimmings of a classic stew, this is French cooking at its simplest and best.
Rabbit with mustard (lapin a la moutarde)
Rabbit with mustard (lapin a la moutarde) | Where I grew up in Lyon, rabbit is often cooked in red wine, which is a shame because rabbit is such a beautiful, delicate meat and the red wine can overpower it. My recipe uses white wine and that is why I love this dish.
Sauerbraten with napkin dumplings and sautéed cabbage
Sauerbraten (sour roast) is said to be Germany’s national dish. It’s a long-marinated meat dish that uses some of the great flavours of German cooking – juniper berries, allspice and red wine. Detlef likes to use star anise and the redcurrant jelly, sour cream and sultanas are added for a slightly sweet finish. This recipe is very yummy and the bread dumplings are worth the work!
Beef shin daube
Beef shin daube | Beef shin is an excellent cut of meat for slow-cooking and this recipe from Matthew Evans showcases classic casserole flavours in carrot, celery, onion and red wine. Serve any excess sauce with pasta tomorrow.
French onion soup with Gruyère toast
French onion soup with Gruyère toast | Packed with the best exports - brandy, red wine, garlic, butter and cheese - James Martin's easy recipe for French onion soup redefines luxury.
Wild boar ragù with fresh pasta
Wild boar ragù with fresh pasta | Meltingly tender wild boar, stewed in rich tomato and red wine sauce. Served with fresh, homemade tagliatelle.Equipment and preparation: For this recipe you will need an oven-proof, heavy-based pan with a lid and a pasta machine.
Grilled sardines | “Plump sardines simply grilled – one of the easiest recipes you’ll ever master. The sardines are sold frozen in Australia and are found in Portuguese and Spanish emporiums. When they’re cooked, their skins slide off like a wetsuit – it’s a party trick I never get tired of. Served with roasted capsicums and red wine, these are the true taste of Portugal.” Maeve O'Meara, Food Safari Fire
Cherry and Beaujolais syrup with almonds (soupe aux cerises au Beaujolais et aux amandes)
Cherry and Beaujolais syrup with almonds (soupe aux cerises au Beaujolais et aux amandes) | Stage 12 – Bourg-en-Bresse/Saint Etienne: Beaujolais is a wonderfully fruity French red wine, and it marries so well with cooked cherries. This recipe is spiced with vanilla, pepper, cinnamon and ginger, and finished with flaked almonds, for a sensational flavour combination.
Risotto with sausage, red wine and peas
Risotto with sausage, red wine and peas | Chef Alessandro Pavoni shares some of his native Italian risotto vocabulary. "As you toast the rice grains in oil before adding the wine and stock, that’s called the tostatura. When the rice has swollen to al dente, it is rested for a minute and then the butter and parmesan are added – this is the mantecatura. And when you have achieved the perfect consistency – when the risotto moves around with the spoon like a rippling wave – that’s called…
Bresse chicken with red wine vinegar
Bresse chicken with red wine vinegar | A little jewel of French family cuisine. Again the success of this recipe depends very much on the quality of the ingredients. Try to choose free-range or organic chicken and also a good red wine vinegar, the best I’ve found was red wine cabernet sauvignon vinegar from Waitrose. The cooking time will depend entirely on the sourcing of the chicken, factory produced will take 15–20 minutes, free-range/organic 30–40 minutes. Planning ahead: The dish can…