Posted by Darby on August 27, 2009 under Chenin blanc, Main | 
Pork with Prunes
This dish is a classic of South West France, especially around Agen, the Prune Capital of France. Try to find fresh plump prunes, if you can only get dried ones you may have to soak them overnight in the wine.
Ingredients
300g prunes
Half bottle of white wine
6 pork steaks
Salt and pepper
2 tablespoons flour
50 g butter
150ml cream
1 tablespoon red curraent jelly of plum jam
Method
Soak prunes overnight in the wine.
Dredge pork steaks in flour seasoned with salt and pepper.
Melt butter in heavy based pan. Brown the steaks on each side in the butter then pour in the prunes and their wine into the pan. Simmer covered for 45 minutes.
Remove the pork steaks and the prunes to a warm platter. Reduce the cooking liquid to about half its volume. Stir in the jelly and reduce heat. Slowly stir in the cream over low heat until the sauce is smooth and thick, taking care that it does not boil.
Pour the reduced sauce over the Steaks and Prunes and serve with boiled rice of steamed potaoes
Wine
Porc aux Pruneaux will go well with a Chenin blanc wine. It will have enough weight to go with the richness of the sauce.
Posted by Darby on under Main, Petit Verdot |
Kidneys with Red Wine and Mushrooms
This recipe can be prepared with either lamb or veal kidneys. The a la Bordealise in the title suggests that it is in a red wine sauce. A Bordeaux style red is called for and I suggest that a Petit Verdot would be an excellent choice.
Ingredients
- 8 Lamb (2 veal) kidneys
- Olive oil
- 1 finely chopped onion
- 150 ml of red wine
- 1 bay leaf
- pinch of dried herbs, thyme, rosemary or marjoram
- 100g mushrooms
- 50g butter
- 150 ml passata (tomato pure)
- Chopped parsley
Method
Chop kidneys into 1 cm dice and blanch for 2 minutes in boiling water. Drain and put aside.
In a saucepan saute onion in olive oil until translucent. Add wine and herbs and simmer until it is reduced by about half.
Saute mushrooms in butter for a couple of minutes then add passata. Simmer for a couple of minutes then add to the wine reduction
Finally saute the kidneys in oil over a brisk heat then add to wine and mushroom mixture. Simmer for a few more minutes and serve sprinkled with parsley.
Serves 4.
Wine
This dish with its rich flavours needs a wine with some body. A Petit Verdot would be ideal.
Posted by Darby on August 25, 2009 under Main, Shiraz Viognier |
This recipe for duck breasts (magrets) cooked in a sweet dark sauce is provided by James Hook of Lazy Ballerina Wines
Ingredients
4 duck breasts
1 tsp dark honey
black peppercorns
salt and pepper
Demi glaze
200mls demi glaze or reduced chicken stocks (1l reduced to 200mls)
1glass Lazy Ballerina Shiraz Viognier
150g blackcurrants (ideally fresh but frozen are fine)
12 shallots
2 large potatoes
Method
Heat the demi glaze and add the Shiraz/Viognier and 150gms of blackcurrants and cook until the blackcurrants breakdown, pass through a sieve and back into a saucepan, keep warm.
Peel the potatoes and make 4 slices about 15 mm thick. Boil potatoes slices for 10 minutes and then add to a frying pan with a little oil and cook until brown on both sides.
Add a tablespoon of honey to a saucepan and then 12 whole shallots, cook over low heat for 15 minutes.
Season the skin of the duck breast with salt and pepper. Lightly oil pan, place duck skin side down and cook slowly over medium heat for about 8 minutes or until the skin has browned. Turn duck over and brush the honey on the skin and sprinkle cracked peppercorn over honey and turn back to skin side down. Cook until the honey has caramelized and allow to stand for 5 minutes.
To serve
Place a potato slice in the centre of the plate and 3 shallots on the top of the potato. Pour sauce around the potato and shallots. Slice the duck breast into 6 cubes (cut the breast in thirds and then slice the thirds in half). Place the pieces of duck breasts around the edge of the plate and add blackcurrants between each duck breast.
Wine
A rich and fruity wine is best for this dish. James suggests a Lazy Ballerina Shiraz Viognier.
