Cooking with Wine & Spirits

Tags

baking, Chefs & Cooks, Clifton Kitchen, Cook Books, Cooking thorugh the seasons, Desserts, food and drink, Food Blogs, Lifestyle, liqueurs, Photography, raisins, recipes, Ricotta, Travel, wine

Article first published in SHOWCOOK http://www.showcook.com/2012/in-the-news/cooking-with-wine-spirits-kate-abbott/

There are many wines, domestic and imported, which are both a pleasure to drink and reasonably priced for cooking. The wine used for cooking may be either white or red and for savoury food should be dry rather than sweet. There are in my opinion only a few instances when a touch of sweetness is not out of place in meat cookery, for example the Madeira sauce served with ham and tongue.

If you are not sure how to buy wine and spirits for cooking, the best step would be to find a good, trustworthy wine merchant. Beware of bargains in wine, and never use wine in cooking that you would not drink. Of course this does not mean marinating a shoulder of venison in a precious expensive vintage Burgundy which deserves rather to be enjoyed in a glass, where it can be fully appreciated.

Wine is added to foods to enhance natural flavour. Colour too is a factor. White wine is usual for fish and poultry dishes. Red wine will add dark colour to meat, gravy, or to coq au vin. When wine is cooked the alcohol evaporates, leaving only the flavour of the fruit, and provides subtleties and nuances of flavour, aroma and bouquet to a dish. However moderation is important in order not to overwhelm the food. It is best not to use more wine than specified in a recipe on the assumption that if a little wine is good, more will be better. Too much wine can spoil a dish irreparably.

Other than its use in dessert, wine has three major uses in cooking. First, it is used with herbs and spices as a marinade, to season and to tenderize meat before braising or long slow cooking. The marinade is used in the cooking as well and becomes part of the sauce. When cooking fish, wine often forms part of the liquid for poaching, and also becomes part of the sauce. In both cases the wine is subjected to considerable cooking and thus reduced. In this instance it need not be of the highest quality, although it should still be good enough to drink.

The second use of wine in cooking is to make pan sauces. In this instance the wine is used to deglaze the pan in which meat, fish or poultry was roasted or sautéed, to dissolve the tasty bits that cling to the pan, and incorporate any juices. The pan should be very hot when the wine is added as this hastens the deglazing and the evaporation of the alcohol. The sauce is then reduced and poured over the food. The quick cooking approach of deglazing does not cause the wine to lose its bouquet which is why when deglazing it is preferable to select a wine of a slightly better quality than what you would use for marinades.

The third use of wine in cooking is as a final flavouring agent, in which case it is added at the very end of the cooking process, or just before serving. The sauce is not brought to the boil after the wine is added. Wines for this purpose are usually fortified, that is, strengthened with brandy such as Sherry, Madeira, or Port. When used in this fashion they provide excellent flavour to the dish.

The remainder of a bottle of wine used in cooking can be served with the meal, or the bottle can be tightly corked and laid on its side in the refrigerator until it is needed again for cooking, but should be used within a few days as wine tends to turn to vinegar rather quickly once exposed to air. Should this happen do not worry, the ‘turned’ wine need not go to waist, instead use it for making salad dressings.

When using wine and spirits in cooking, certain ones are indispensable; it would be good to have these on hand. You will need two kinds of wine, reds for cooking dark meats and game and white wine for fish and poultry dishes. Both kinds should be dry wines. For flaming you should have Cognac or another brandy. A Sherry and Madeira of excellent quality are useful for flavouring everything from soups to desserts. Good options to have on hand for desserts are dark rum, kirsch, and one of the liqueurs, such as Grand Marnier, Cointreau or Curaçao.

Wines are less important than liqueurs in flavouring desserts because the small amounts that can be added as flavouring would have little effect compared with the intensity of flavour that can be derived from an equal amount of rum, brandy, or a liqueur. The simplest way to of using liqueurs to flavour desserts is to add them to puddings, sauces, or whipped cream, or sprinkle over fresh or cooked fruit or over ice cream or sorbets.

Too much liqueur added to an ice cream or ice mixture will prevent it from freezing; too much liqueur added to anything can make a dish taste of nothing but liqueur. Use liqueurs in cooking as you do wine, discreetly.

The French and the Italians are skilled users of wine and spirits in many of their dishes, from the simplest to the most elaborate, often combining the flavouring agents of wine or spirits together with citrus peel, citrus juice and fragrant flower waters.

This typical Mediterranean Ricotta cake is airy, soft, and at the same time a little moist. Grand Marnier, orange flower water, and citrus zest intensify and perfume the cake with gorgeous flavour. It can be served as is, or with soft fruits, or with a dash of yoghurt flavoured with citrus juice, and or flower water and a little icing sugar to taste.

Sicilian Ricotta cake

Serves 6-8

Ingredients

1 tablespoon castor sugar for dusting the baking pan

1 tablespoon orange juice

1 table spoon Grand Marnier

1 tablespoon orange- flower water

55g seedless raisins

75 g unsalted butter

130 g caster sugar

2 large eggs

Orange zest from 1 orange

Lemon zest from I lemon

3 tablespoons flour

1 ½ tsp. baking powder

Pinch of salt

450 g Ricotta, drained and lightly mashed using a fork

Icing sugar for dusting

Method

Preheat the oven to 180C

Lightly butter a 20cm spring form tin and dust bottom and sides with some castor sugar, discarding any excess.

Place the orange juice, Grand Marnier, and flower water in a small pan and heat to just warm. Add the raisins and leave to soak soften and absorb the liquid.

In a bowl cream the butter and sugar until well combined. Add the eggs and whisk till combined. Add the zest, flour, baking powder and salt and whisk to combine. Add the ricotta and whisk to incorporate. Fold in the raisins and their soaking liquid.

Scrape the mixture into the prepared baking pan and place in the middle of the oven, bake for about 60 minutes. Test for doneness after about 55 minutes by inserting a skewer in the middle of the cake. It is ready when the skewer comes out clean. Leave to cool on a wire rack.

Turn out onto a plate. At this point the cake may be dusted lightly with some icing sugar.

Tip: if the cake starts to brown too quickly, cover loosely with some aluminium foil for the rest of the baking period

Options: the raisins may be replaced with peeled and finely chopped apple or pear, cinnamon.

Wintery Sunlight, Alfresco Dinning & Portable Heaters

Tags

Alfresco dining, Cape Wine Farm, Cape Winelands, Cardamom, Coconut cream, Country Life, Entertaining, Food and Wine, Garlic Stock, ginger, Gourmet, Prawns, Risotto, S.A. Food Blogs, Seafood, Seasonal produce, Sweet Paprika, wine

Soft wintery sunlight filtered through the trees cascading over the patio dining area of restaurant Terrior on the wine farm Kleine Zalza. It was just a bit too nippy to enjoy alfresco dinning and for that reason we found a table near the warmth of the portable heaters.

Memorable of the dishes selected was the Coconut and lemongrass prawn risotto which I decided to make and this is my adaptation, replacing the lemongrass which I did not have any of, with cardamom and I have to say the end result was superb.

Prawn and coconut Risotto infused with cardamom

serves 4

Ingredients

Sufficient prawns for four people peeled but keep the tails intact

1 can of coconut cream

500- 700ml chicken stock

15 ml butter

1-2 tablespoons olive oil

1 onion finely diced

A thumb size piece of ginger finely chopped

½ tsp. leaf masala (optional)

1 tsp. sweet paprika

The seeds from 3 cardamom pods, crushed

Black pepper

1½ cups risotto rice

½ cup vermouth or dry sherry

2 cloves of garlic finely chopped

Salt to taste

½ cup finely grated parmesan

Season to taste

Method

Heat the stock and coconut cream in separate pots.

Once the coconut cream comes up to heat, turn down to a gentle simmer. Add the shelled prawns and poach them in the liquid until the prawns start to curl, remove the prawns to a bowl and drizzle over some olive oil.

In a pan heat the butter and oil, add the onions, ginger, leaf masala, sweet paprika, the cardamom pod seeds, ground black pepper and sauté until onions are soft and translucent. Add the vermouth and sauté until absorbed.

Ladle alternate amounts of stock and coconut cream into the risotto rice, ensure each ladle of liquid is well absorbed before adding the next amount of liquid, stirring frequently; add the garlic and some salt, half way through the cooking process. Continue cooking until the rice reaches a point where the grains are cooked and the rice will no longer absorb any more liquid. About 15-20 minutes. Check for seasoning

Add the prawns and parmesan, folding them through the rice.

Garnish

Reserve two or three prawns for each dish; place on top of each serving of risotto together with a little sprig of either baby cress or coriander and some finely diced tomatoes.

Accompaniments

Serve with a side salad of peppery leaves and some crusty bread.

Notes:

The cardamom pod seeds have a lemony fragrance and I used these to replace the lemongrass used in the original dish. You could also use grated lemon or lime rind, but this would need to be folded in at the end of the cooking process.

A bitterly cold day-Delicate moreish little balls of meat & A good bottle of wine

Tags

Cheese, Chefs, Cooks, Entertainment, food and drink, Food Blogs, Herbs, ingredients, Meatballs, Mince, Pancetta, Parmesan, Pork, S.A. Food Blogs, Tomato sauce, Veal, wine

Busy day and it is bitterly cold, I have barely ten minutes before the butcher closes. Dashing in I join the end of a long queue, but at least it gives me time to cast my eye over the long display counter to pick out what I want. I want something that can simmer and putter its way to perfect tenderness. The veal and pork mince conjures up images of delicate meat balls cooking slowly in a rich, mouth mopping tomato sauce; I ask the butcher to provide me with a fine mince of equal proportions of both veal and pork. I head for home and the welcome warmth of the kitchen, to quickly prepare the meal and then to sit back and enjoy the company of good friends for an hour in front of the warmth of the fire while the food slowly takes care of itself as it gently bubbles away, releasing the most gorgeous mouth watering fragrance into the air as it cooks.

Veal & Pork Meatballs

These are the most delicate, moreish little balls of meat that will have you licking your fingers and mopping the juices until nothing but a clean plate is left. A perfect dish for family and good friends.

Serves 4

Ingredients

250 g minced veal

250 g minced pork

1 large egg

3 tablespoons chopped parsley

60 g grated Parmesan cheese

1 slice of day old bread, soaked in a little milk, then squeezed dry

60 g finely diced pancetta

Sea salt

Freshly ground pepper

The Cooking sauce

3 tablespoons olive oil

1 medium onion finely diced

2 tablespoons tomato puree

½ tsp. castor sugar

Water, sufficient

Method

Place all the meatball ingredients in a bowl and mix together gently but thoroughly. Shape into 12 even size balls, and then flatten slightly into oval shapes about 1 cm thick.

Place the olive oil in a heated pan and gently fry the meatballs until well browned on each side and then transfer to a casserole or suitable ovenproof dish.

In the same frying pan add the onion, tomato puree, sugar and 100ml water, stir well and cook for about 5-10 minutes; season with salt and pepper.

Pour the sauce over the meatballs, add some water, the water should almost cover them. Cover with a lid and simmer over low heat for about 1 hour.

You can serve the saucy meatballs with ribbon pasta, rice or just hunks of crisp bread.

Shoulder of Goat served with a fragrant dish of Spicy Potato, Spinach & Tomato

Tags

blackpepper, cayenne pepper, cinamon, corriander, cumin, curry leaves turmeric, garlic, goat, onion, organic, potato, roasting, rosemary, spinach, tomato, wine

Although it is middle of the winter here in the Cape, the past few days have been gorgeously warm with the temperatures reaching 22∘ during the day, but dropping rapidly toward the evening. It’s a nice time to be in the garden and I have picked some spinach and herbs for this evening’s meal which will be shoulder of young goat, sealed in baking foil and slowly roasted. This will be served with a delicious side dish, a combination of spicy potato, spinach and tomato, bursting with fragrant flavour.

Growing herbs in the kitchen garden provides much pleasure and is well used in the Clifton Kitchen creations. I notice the beautiful tiny blue flowers on the rosemary bushes as I pick what I need and then on to the curry leaf tree which releases the most amazing fragrances as I run my fingers through the leaves, picking four of them for my dish.

The lemon tree is hanging heavy with fruit, ready for picking. I will probably preserve some and make some marmalade too; but back to today’s meal.

What I like about this dish is the ease of preparation allowing you to get on with other matters at hand while the meat slowly takes care of itself as it cooks away in the oven. The ingredients for the accompaniment can be prepared ahead of time and put together at the last minute.

Shoulder of Goat served with Spicy Potato Spinach & Tomato

Serves 6

Ingredients

Baking foil

1.4kg shoulder of goat

2 tablespoons Olive oil

¼ tsp. Salt

1.4 tsp. Pepper

15ml chopped fresh Rosemary

5 garlic cloves unpeeled but crushed

1 large onion roughly chopped

½ cup white wine

Method

Set the oven to 180C.

Place the shoulder of goat on a sheet of baking foil.

Mix together the olive oil, salt, pepper and rosemary. Rub all over the meat. Sprinkle over the chopped onion and add the crushed garlic cloves. Pour in the wine and seal the shoulder of goat in the baking foil parcel. Place in the oven and bake for about 3 hours after which the meat will be succulent and soft.

For the spicy Potato, spinach and tomato

Ingredients

300g spinach washed and blanched in boiling salted water and squeezed dry

4 medium size potatoes cut into cubes and par boiled until just soft

3 medium tomatoes chopped

½ tsp. ground cumin

½ tsp. ground coriander

¼ tsp. ground cinnamon

½ tsp. turmeric powder

½ tsp. cayenne powder

½ tsp. freshly ground black pepper

5 fresh curry leaves finely sliced

3 cloves garlic finely chopped

4 tablespoons olive oil

30ml water

Salt to taste

Method

Heat 2 tablespoons oil in pan, add the potatoes and sauté until golden and set aside

Heat the remaining 2 tablespoons oil in a pan, add the spices, curry leaves and garlic and cook gently for 3-4 minutes. Add the tomatoes, 30ml of water and cook for 5 minutes with lid on pan, add the spinach and potatoes and cook for a further 5 minutes. Adjust seasoning and serve.

Chilli Pepper Jam

Tags

apple cider vinegar, Chilli Jam, Chillies, cooking, food, Hot Chilli, recipes, wine

It is the end of the chilli season in my garden but I have to say it has been a fruitful year, my chilli bushes produced an abundance of gorgeous fruit in all shapes and sizes. I used them in salsa, dips, jams, relishes, sauces, cooking and dried some for use in various spice mixes.

This is a rather nice chilli jam recipe which when served, people tend to wade through by the spoonful.

Ingredients

230 g hot chilli pepper, seeded, halved

754 g  yellow and red bell peppers, seeded, halved

950 ml (2 cups) apple cider vinegar

908 g  sugar

Method

In a non-re-active pot combine the peppers with apple cider vinegar. Cover with a lid and cook for about 20 minutes or until the peppers have softened. Drain the pepper mixture in a colander pressing gently with the back of a wooden spoon to extract the excess liquid.

Transfer to the chillies to a blender and puree the peppers. Press the puree through a sieve to remove the skins, discard the skin.

Place a pot on medium heat, add the puree and the sugar a little at a time, mix until sugar has dissolved. Continue to cook for about 40 minutes, stirring occasionally. Remove when mixture resembles a jam texture. Allow to cool and transfer into jars.

Lunch For One–Lightly Poached Salmon Served With Fig & Raisin Chutney

Tags

chutney, cooking, farmed salmon, figs, fish, food, home made bread, Olive oil, Oregano, organic, raisins, salmon, Seasoning, wine

Steel grey in colour the choppy waves capped with white foam, heave and churn wildly below my garden deck, it is as always quite an awesome site. It’s raining too and I am pleased that I shopped for food yesterday.

Tomatoes cut in half lightly drizzled with olive oil, topped with a smidge of Demerara sugar, a light sprinkle of Greek oregano and salt and pepper, are roasting off in the oven. It should take about an hour and half at 180C to reduce them to a concentrated richness. When done I put them in a pot, add some chicken stock, correct the seasoning and simmer for about 5 minutes then blend the lot together. Sometimes I will strain the soup, most times I prefer not to. By roasting the tomatoes you get a rich unctuous creamy textured soup yet it has no cream, served with some crusty homemade bread and a good bottle of wine it makes a perfect light dinner or a starter.

But for lunch; a nice piece of fresh farmed salmon seasoned and gently poached in about two table spoons of the fat, skimmed off the top of the stock from last night’s coq au vin, it adds another layer of subtle flavour. I serve the salmon with some fig and raisin chutney which compliments the fish beautifully.