A couple of good glugs of wine added to your food can make all the difference to the smell and taste, but like all good chefs know thereare a few simple rules.
- Cook with wine that you would drink. If the wine tastes below par it will impart that flavour to your dish.
- Try not to go crazy with the amount of wine you use.You want to taste the food, not the wine.
- Add wine to a marinade to help season and carry flavour.
- To elevate a cooked steak or chicken breast use wine to deglaze the pan and make a pan sauce. Red wine will give you a richer, darker sauce. Deglazing is the cooking technique of adding a liquid to your hot pan over a high heat to basically dissolve food from the pan to flavour your sauce. The liquid should evaporate quickly.
- If you would like to use wine to poach fruit, swap out a bit of the measured water in the recipe for wine.
Red wine bolognese sauce
To speed up the preparation, chop the vegetables in a food processor. Get the recipe.
AdvertisementAdvertise with NZME.
Wine pan sauce two ways
Red wine rhubarb meringue pie
You can start this recipe the day before by making up the pastry and cooking the rhubarb. Leaving the rhubarb in the fridge overnight helps develop a lovely slightly mulled wine flavour, but bring back to room temperature before placing in the pastry. You can use a larger, shallow tart tin or even individual tartlet tins. Serve with whipped cream or ice cream. Get the recipe
AdvertisementAdvertise with NZME.
