3 Must Try Winter Wine Recipes
Using wine in food adds a rich and distinct flavour. Red wine is great for stews, meats and sauces. White is perfect for pasta, sauces and broths. Here are our top 3 must try winter wine recipes to try in your kitchen…
1. Angel Chicken Pasta (white wine)
- 6 skinless, boneless chicken breast halves
- 1/4 cup butter
- 1 (20 grams) package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 (305 grams) can condensed golden mushroom soup
- 15 grams of cream cheese with chives
- 1 large pkt of angel hair pasta
1. Preheat oven to 165 degrees C.
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 23×33 cm baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
2. Balsamic Glazed Salmon (white wine)
- 6 salmon fillets
- 4 cloves garlic, minced
- 1 tablespoon white wine
- 1 tablespoon honey
- 1/3 cup balsamic vinegar
- 4 teaspoons Dijon mustard
- salt and pepper to taste
- 1 tablespoon chopped fresh oregano
1. Preheat oven to 200 degrees C. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
3. Red Wine and Chocolate Tart (red wine)
- 300g pkt Careme dark chocolate shortcrust pastry (see note)
- 2 eggs
- 100g caster sugar
- 2 teaspoons cornflour
- 2 teaspoons ground cinnamon
- 1 tablespoon cocoa, plus extra to dust
- 1 cup (250ml) fruity red wine (such as merlot)
- 300ml thickened cream
1. Preheat the oven to 190°C.
2. Roll out the pastry so it’s large enough to line a 22cm loose-bottomed tart pan. Chill for 15 minutes.
3. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 8 minutes, then remove paper and weights and bake for a further 5 minutes until dry. Allow to cool slightly.
4. Place eggs and sugar in a bowl and sift in the cornflour, cinnamon and cocoa. Gently whisk together until combined, but not frothy. Add the wine and 200ml cream, and stir well until combined. Pour into the tart case, then bake for 20-25 minutes until just set. Cool slightly.
5. Meanwhile, whisk the remaining 100ml cream to soft peaks.
6. Dust the tart with cocoa, then slice and serve with the whipped cream.
Do you have a favourite wine recipe? Share it in the comments below!
Adelaide Outdoor Kitchens does not own any of these recipes.
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