Left over red Wine

mardatha

I have some red wine left over from xmas and I hate the stuff. But I love chicken chasseur and I think that uses wine? ... can anybody give me ideas on how to use wine in recipes ? how much do you use ? when do you add it? what can you not use it with ? etc.. Ta

themull1

You can use it bolognaise, look up red wine recipes on line.

Linda32

mardatha wrote: »

can anybody give me ideas on how to use wine in recipes ? how much do you use ? when do you add it? what can you not use it with ? etc.. Ta

Hi, I use red wine in casseroles, imagine about half a glass full, I use this amount added to the stock, so I put it in with the stock.

You can pretty much use it with anything really, its your taste. I guess red wine goes with beef/sausage/mince type casseroles.

LondonDreamer

I don't like wine either but use it in cooking. When making things such as stews, I add about half a glass after I have browned the base veg (onions, etc) off. Allow it to deglaze the pan and bubble a bit to burn off the alcohol, then continue with the recipe as normal.

Here's a braised chicken chasseur recipe from BBC Good Food. I haven't used it myself, but their recipes are usually pretty reliable. It uses white wine but given the other flavours, I'm sure you could substitute it with red - although maybe use a little less. Just found a variant by James Martin that uses red wine - one-pot chicken chasseur.

By the way, wine freezes well if you have a lot left over which I always do when I open a new bottle since I won't drink it. I freeze it in ice cube trays and just add as much as I need straight from frozen.

mardatha

O brilliant help - MANY THANKS !

meritaten

do you have any pears mardatha? if you have more than a couple of glasses of leftover wine then pears poached in red wine is delicious. (I like to add a teaspoon or so of sugar when poaching them).

mardatha

no, just bananas ! LOL

zippychick

ive merged this with the leftover wine thread which may have ideas

wine to cook with may also have some ideas
thanks
Zip

redlady_1

Left over wine??!!?!?!!!!!!!!!!!! That is wrong on so many levels!

Failing that, stews.

Stephen_Leak

My recipes for Boeuf Bourguignon and Coq au Vin both involve marinading and then cooking the meat in 300ml of red wine.

BEEF or CHICKEN IN WINE (BOEUF BOURGUIGNON or COQ AU VIN)

Serves 2

INGREDIENTS

400g of beef or chicken
300ml of red wine
100g of belly pork
1 clove of garlic
50g of button mushrooms
4 shallots
1 tablespoon of olive oil
1 bouquet garni
METHOD
Cut the beef or chicken into 2cm (1 inch) pieces. Marinade the beef or chicken in the wine in the fridge overnight.

Cut the pork into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Wipe the mushrooms clean and cut the ends off the stalks. Peel the shallots.

Put the oil into a frying pan on a medium heat. Add the beef or chicken. Fry it for about 5 minutes until the meat is an even colour, with no pink bits. Stir frequently to stop it sticking.

Add the pork and garlic. Fry them for about 5 minutes. Stir frequently to stop them sticking.

Put the contents of the pan into an ovenproof dish with a lid. Add the bouquet garni, shallots and wine. Stir thoroughly.

Put the lid on the ovenproof dish. Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 1 hour.

Add the mushrooms and cook for another 15 minutes with the lid off.

Remove the bouquet garni before serving.

ADDITIONS & ALTERNATIVES

If you are using beef, put 1 tablespoon of flour into a plastic bag. Add the marinaded beef, a few pieces at a time. Hold the bag closed and then shake to cover the meat in the flour.

The belly pork is a traditional ingredient, but 4 rashers of bacon, cut into 1cm (½ inch) pieces, will do.

The button mushrooms are a traditional ingredient, but closed cup mushrooms, cut into halves or quarters, will do.

The shallots are a traditional ingredient, but an onion, peeled and cut into quarters, will do.

The bouquet garni (a teabag with mixed herbs in) is also traditional, as the French don’t like herbs in the finished dish, but a teaspoon of mixed herbs will do.

Substitute 150ml of the wine for water and a beef stock cube.

TIPS

The better the wine, the better the dish will taste.