RSS Feed

Posts Tagged ‘wine’

  1. Mushroom butter and red wine sauce

    March 23, 2012 by Lisa

    A very nice steak sauce and a good way to use the butter that a side of mushrooms are cooked in.


    • Sliced or button mushrooms
    • 1/4 cup butter
    • 2 tbsp plain flour
    • 1/2 glass red wine
    • 1 beef bullion cube dissolved in 1/2 cup boiling water (or 1/2 cup reduced beef stock)
    • Salt
    • A generous amount of freshly ground pepper

    Sauté the mushrooms in the butter over a low heat until browned. Remove the mushrooms and set aside. Add the red wine and cook for 5 minutes until the alcohol is cooked off. Whisk in the flour one tablespoon at a time until smooth. Slowly add the beef stock.

    Enough for two steaks.

  2. Panfried Salmon with Samphire and Beurre Blanc

    January 22, 2012 by Lisa

    Samphire grows abundantly around the salt marshes of the eastern English coast. In the late summer, it’s not uncommon to see householders offering bunches of samphire for free or on the honour system on the roadsides. It looks much like what we called “iceplant” in California, though much smaller, is quite salty and tastes like the seaside. Samphire can be eaten fresh, boiled or steamed.

    This is a very sophisticated meal that is perfectly set off by the samphire, but your heart will not thank you for it!


    • 2 salmon fillets without skins
    • 2 handfuls of fresh samphire
    • Boiled baby new potatoes, lightly crushed

    For the Beurre Blanc:

    • 1 cup (235ml) dry white wine
    • 1/2 cup (120ml) white wine vinegar
    • 1 shallot chopped finely
    • 1/2 cube (that’s a UK cube or 125 grams/4.5 oz) of unsalted butter, cold and cubed
    • White peppercorns
    • Salt and fresh ground pepper

    The method for making the beurre blanc is via Jamie Oliver and is dead clever. It means that the sauce can be made slightly in advance.

    Add the wine, wine vinegar, peppercorns and chopped shallots to a small saucepan and bring to a boil, then reduce to a simmer and cook until the liquid has reduced to about 3 tablespoons.

    Fill a thermos flask with boiling water to warm it, pour it out, and then sieve the wine mixture into the flask. Add the cold butter cubes, close the flask and shake it vigorously until your can’t hear sloshing anymore. If, when time to serve it’s too thick, add a scant amount of boiling water and shake to loosen it up.

    Pan fry the salmon fillets and place on top of crushed baby new potatoes.

    Wash the samphire thoroughly in cold water and remove any dried stems. Steam for a couple of minutes then place it on top of the salmon fillets. Pour the beurre blanc over the lot of it.

    After dinner, go for a run to loosen up those arteries.

  3. Lamb, red wine and rosemary casserole with herby potato stacks and braised red cabbage

    February 17, 2006 by Lisa

    Brilliant. No changes required to this recipe: lamb, red wine and rosemary casserole with herby potato stacks and braised red cabbage.