Recipes

The following classic recipes provide a great food match to Pinot Noir Wine.

• CELERY AND STILTON SOUP
• DUCK WITH PORT-CHERRY SAUCE
• BEEF BOURGUIGNON
• COQ AU VIN
• CROWN RIB ROAST OF LAMB
• RABBIT IN MUSTARD

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CELERY AND STILTON SOUP (serves 4)

2 dessertspoons butter
1 small to medium onion diced
3 dessertspoons plain flour
1 and a 1/2 cups of milk
1/2 cup of water
3/4 cup of crumbed stilton
1 small to medium cooked potato
2 cups of cooked, puréed fresh celery
salt and freshly ground pepper

Melt butter in a saucepan then add onion, cooking until clear. Stir in flour and cook until frothy. Gradually add milk and water stirring constantly. Add stilton then bring almost to boil before adding puréed potato and celery. Mix well and season to taste. Reheat and serve garnished with a celery leaf.

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DUCK WITH PORT-CHERRY SAUCE
(If you can't get duck it's also delicious with chicken)

1 cup soy sauce
1 cup Sherry
4 large duck breasts
1 small can of dark sweet cherries, drained, halved
1 cup chicken stock
1 cup beef stock
1/2 cup ruby Port
1 fresh thyme sprig
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/4 cup of butter, cut into 1/2-inch pieces, room temperature

Whisk soy sauce and sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover with plastic wrap and refrigerate at least 2 hours and up to 6 hours.

Bring cherries, chicken stock, beef stock, port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.

Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired level of doneness, about 5 minutes for medium. Transfer duck to work surface.

Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve

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900g of steak, cut into cubes
50g butter
2 tbsp vegetable oil
100g diced bacon
3 tbsp flour
1 garlic clove, crushed
150ml beef stock
300ml Pinot Noir
12 small onions, skinned
175g button mushrooms
Salt and freshly ground pepper

Fry the bacon in the butter and half the oil for 5 minutes then drain on paper towel. Reheat the fat and brown the meat in batches, then

Meanwhile heat the remaining butter and oil and sauté the whole onions for 10-15 minutes until golden brown. Remove these, then add the mushrooms to the casserole and cook for a further 30 minutes, until meat is tender. Serve sprinkled with fresh chopped parsley.

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2 rashers of bacon
12 pickling onions
24 button mushrooms
3 tablespoons oil
½ cup of flour
½ teaspoon salt
Freshly ground black pepper
6 Whole Chicken Legs
2 tablespoons brandy
2 ½ cups pinot noir
6 sprigs parsley

De-rind the bacon and cut flesh into thin strips. Peel the onions and trim the mushrooms. Heat one tablespoon of oil in a frying pan and cook the bacon. Place in a casserole dish. Add the onions and mushrooms to the frying pan and sauté for 5 minutes. Remove from pan and set aside. Mix the flour, salt and pepper together in a plastic bag. Cut the chicken legs at the joint. Toss the chicken pieces in the seasoned flour. Heat the remaining oil in a large frying pan and brown the chicken pieces on all sides. Warm the brandy, pour over the chicken and carefully ignite using a long taper if possible. When the flames subside, place chicken in a casserole dish. Add wine to brandy in pan. Stir to remove pan sediment. Pour over chicken. Tie the parsley, bayleaf and thyme together to form bouquet garni. Crush, peel and mash garlic. Add bouquet garni, garlic and bacon to the casserole. Cover and cook at 180°c for 1 hour, stirring occasionally. Mix the flour and water together and stir into the chicken. Add the mushrooms and onions and cook for a further 30 minutes. Remove the bouquet garni and garlic and discard. Sprinkle casserole with chopped parsley.

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Ask your butcher to prepare this joint. It's a great dinner party dish. The crown shape is achieved by turning outwards two best ends of neck which are trussed and skewered together to form a circle.

1 prepared crown roast of lamb
500g of lamb mince
1 packet Maggi leek and potato dry soup mix
1 tablespoon of medium curry powder
1 tablespoon sweet chilli sauce
¼ cup coarse shredded coconut
¼ cup sultanas
½ cup chopped parsley
1 cup natural sweetened yogurt

Place the lamb mince in a large frying pan, sprinkle over the soup mix and

Place the crown roast in a large roasting pan and fill the center of the meat with the mince mixture. Roast in a preheated (200°c) oven for 35 minutes. Remove from oven and do a little exploratory investigation with a small sharp knife to check for doneness. It's hard to give accurate cooking times due to the size of your piece of meat and the density of the stuffing. Lamb should be crispy brown and well cooked on the outside with the flesh of the cutlets pink and rare.

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RABBIT IN MUSTARD

1 rabbit jointed
3-4 tb grainy mustard
Salt & pepper
200 ml cream
60 gm butter
125 ml cognac
Thyme.

Brown the rabbit pieces in butter a few at a time until golden brown. When brown rub mustard over each piece. Place the rabbit pieces coated with mustard into a flameproof casserole dish. Heat slightly on the stove, pour over cognac and set alight. Season with salt, pepper and a tablespoon of thyme. Cover tightly and cook for 40 minutes at 160 degrees. Remove from the oven and set over a gentle heat to stir in the cream, then simmer very gently for 5 minutes. Serve with a green salad and crusty bread.

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