wine
Cool Cucumber Soup
 This is a great soup to make on a steamy summer's day since it requires no cooking at all. Just assemble the ingredients and mix them together, then it is ready to eat and enjoy. |
 Cool Cucumber Soup |
Cold Raspberry Soup
This recipe really does need fresh raspberries as both canned and frozen raspberries have sugar or heavy syrup in with them and would make the soup too sweet. |
 Cold Raspberry Soup |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
Minestrone 2
You can vary the ingredients in this robust, classic soup to suit your own tastes by using any fresh, seasonal vegetables, some small pasta shapes and a choice of canned beans. |
 Minestrone 2 |
Devils on Horseback
There are two versions of this party piece. One has oysters wrapped in bacon before being cooked, while the other has prunes instead of oysters. The prunes are sometimes cooked in wine, their stuffed with mango chutney or an almond. The addition of hot Tabasco sauce turns Angels of Horseback into little devils. |
 Devils on Horseback |
Hot Sausages and Cheese Dip
Serve celery and carrot sticks or chunks of cucumber with super Hot sausages and cheese dip. |
 Hot Sausages and Cheese Dip |
Stuffed whiting
The delicate, small-flaked whiting flesh, so easy to digest, gives its juices to the filling and stays moist in the white wine that lends the dish a sharp edge. |
 Stuffed whiting |
Stuffed Flounder with nutmeg sauce
When freshly grated, nutmeg has no trace of bitterness. Here, it lends its distinctive flavour to both filing and sauce, but with a lightness to match that of the Flounder. |
 Stuffed Flounder with nutmeg sauce |
Chicken with Red Wine Vinegar
These chicken breasts with their slightly tart taste are inspired by a famous French chef and make an original, light and tasty Christmas meal. You could substitute tarragon vinegar, if you prefer. |
 Chicken with Red Wine Vinegar |
Chunky Fish Soup
Chunks of firm fish stay attractively whole in this beautifully simple soup. Herbs, tomatoes and wine add extra flavour and a warm, inviting colour, while a modest addition of cream gives it richness. |
 Chunky Fish Soup |
Cracked Wheat and Fennel
This salad incorporates both sweet and savoury flavours. It can be served either as a side-dish or as a starter with warm pitta bread. |
 Cracked Wheat and Fennel |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Amber orange tea punch
An icy cup of spiced fresh orange juice hisses gently with the bubbles of mineral water and wine. Assam tea gives the drink perfumed depths, but devotees of Earl Grey may prefer its smoky delicacy. |
 Amber orange tea punch |
Sea Bass with Citrus Fruit
The delicate flavour of the fish is complemented perfectly by the citrus fruits and olive oil. |
 Sea Bass with Citrus Fruit |
Fruit and Ginger Ale
An old English mulled drink, served chilled over ice. It can be made with ready-squeezed apple and orange juices, but roasting the fruit with cloves gives a far superior flavour. |
 Fruit and Ginger Ale |
Scallops with a Herb Dressing
A piquant dressing made with a heady bunch of fresh herbs, capers and olives accompanies sweet-flavoured scallops, seared over a high heat and served with long strands of pasta. |
 Scallops with a Herb Dressing |
Chicken with Morels
Morels are among the most tasty dried mushrooms and, although expensive, a little goes a long way. |
 Chicken with Morels |
Brandy Alexander
A warming digestif, made from a blend of creme de cacao, brandy and heavy cream, that can be served at the end of the meal with coffee. |
 Brandy Alexander |
Roast Leg of Venison
The marinade for this recipe forms the base for a deliciously tangy, slightly sweet sauce which complements perfectly the richness of roasted venison. |
 Roast Leg of Venison |
Cabbage noodle casserole
Crinkly, crisp shreds of savoy cabbage give a lively flavour, colour and texture to this casserole, which is moistened by a smooth yoghurt sauce flavoured with white wine and caraway and celery seeds. |
 Cabbage noodle casserole |
Smoked Haddock with Noodles
 Fine smoked haddock is served on a bed of choice baby vegetables, stir-fried with rice noodles, which is enriched with a sweet and sour Oriental sauce to make an easy and unusual dish. |
 Smoked Haddock with Noodles |
Mulled Claret
This mull is a blend of claret, cider and orange juice. It can be varied to suit the occasion by increasing or decreasing the proportion of fruit juice. |
 Mulled Claret |
Celery and Apple
Celery is at its best in the crisp, cold days of winter when there is also a good selection of apples available. |
 Celery and Apple |
Tofu and vegetable stir fry with rice
Mild tofu readily soaks up the strong flavours of a ginger, sesame oil and soy sauce marinade, making it a welcome addition to this vegetable stir-fry. |
 Tofu and vegetable stir fry with rice |
Stuffed Peaches with Mascarpone Cream
Mascarpone is a thick, velvety Italian cream cheese, made from cow's milk. Although it can be used as a thickening agent in savoury recipes, it is often used in desserts or eaten with a variety of fresh fruit. |
 Stuffed Peaches with Mascarpone Cream |
Chateaubriand with Bearnaise Sauce
Chateaubriand is a lean and tender cut of beef from the thick centre of the fillet that is pounded to give it its characteristic shape. This portion is usually served for two people and would be perfect for a romantic Christmas meal for two. |
 Chateaubriand with Bearnaise Sauce |
Trout in Herb and Wine Jelly
A combination of wine and herbs complements the subtle flavour of the trout to create an elegantly marbled summer dish. Pink peppercorns and smoked trout give it extra colour and zest. |
 Trout in Herb and Wine Jelly |
Pear Meringue
Spicy poached pears are given a feather-light topping of vanilla-flavoured meringue and served with a glittering red wine sauce. |
 Pear Meringue |
Californian seafood stew
Tomatoes and wine, spiked with chilli powder and herbs, produce a rich broth in which fruits of the sea are poached to make a vivid, savoury stew. |
 Californian seafood stew |
Fennel and potato hotpot
A tomato and cucumber salad dressed with lemon juice makes a sharp contrast to the mild aniseed flavour of the fennel. |
 Fennel and potato hotpot |
Baked Chicken with Herbs
Baked chicken with herbs is economical and easy to prepare: gently cooked in a blend of lemon, marjoram, tarragon and wine, it is popular with children and can be served from the cooking pot.
Cooking time: 2 hours |
 Baked Chicken with Herbs |
Paglia e Fieno with Smoked Salmon
Italians call this combination of yellow and green pasta 'straw and hay' because of its colours. It looks especially pretty served with richly flavoured smoked salmon in a wine sauce. |
 Paglia e Fieno with Smoked Salmon |
Sables with Goat's cheese and Strawberries
Sables are little French biscuits. They contrast well with the cheese and fruit in this recipe and taste great served with a glass of chilled white wine. |
 Sables with Goat's cheese and Strawberries |
Baked Almond Pears
This luscious pear dessert is baked in a glorious fruit syrup and topped with almond flavoured biscuits or crisp, browned, roasted almonds, to add a crunchy texture. |
 Baked Almond Pears |
Vegetables a la Grecque (Side Salad)
This simple side salad is made with winter vegetables, but you can vary it according to the season. This combination of vegetables makes an ideal, low fat side salad to serve with grilled lean meat or poultry, or with thick slices of fresh crust |
 Vegetables a la Grecque (Side Salad) |
Broiled Halibut with Red Pepper Sauce
Broiled steaks of this meaty, close-textured flatfish are low in calories but substantial. Here, a lively, easily made red-pepper sauce spiced with vinegar
enhances the mild favour of the halibut and moistens its firm flesh. |
 Broiled Halibut with Red Pepper Sauce |
Sole with shrimps and Mussels
This luxurious dish is a classic seafood recipe. It is a true feast for fish lovers at any time of the year and would make a welcome change at Christmas. |
 Sole with shrimps and Mussels |
Buck's Fizz (Mimosa)
Buck's Fizz, with its refreshing combination of fruit juice and white wine, makes the perfect cocktail drink for Christmas morning. |
 Buck's Fizz (Mimosa) |
Mixed Beans with Pancetta
Fresh and canned beans mixed with cubes of smoky fried bacon and simmered in a herby sauce go well with any meat or firm fish, especially chicken, rabbit or salmon. |
 Mixed Beans with Pancetta |
Pears in white wine
 Plump, silky-smooth pears poached in wine laced with liqueur and cinnamon are translucent and glossy; toasted filberts give a crunchy finish. |
 Pears in white wine |
Hollandaise Sauce
 This classic French emulsion sauce is always served warm. It is the best- accompaniment to new or steamed vegetables for the perfect hors d'oeuvre. |
Seafood Cocktail
Serving a fish cocktail in a wine glass gives you an effect without spending money. If you have wine glasses which are rarely used— wedding presents, perhaps—here is the opportunity to get them out. The chiffonade of lettuce helps to spread the fish, while the Italian tuna mayonnaise gives extra flavour. |
Tudor Pears
Careful poaching makes even the most wooden cooking pears tender and a lovely ruby red. If the oven is already heated, cook for 50 - 70 minutes at a moderate heat. |
Coronation Chicken
This curry-flavoured mayonnaise is one of the great sauces of the 20th century.
Devised for the Jubilee of George V, it was recreated for the coronation banquet for Queen Elizabeth II, which gives its name.
It turns cold, boiled chicken into a feast and this is a dish easily multiplied for a bigger party. |
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