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A question for our Italian or French FAKKU'ers
0
I am after a good traditional red wine sauce to use with chicken or lamb. Does anyone know of any? I would prefer a traditional one that isn't a book ripoff or Google special.
Thanks in advance
CPOK.
Thanks in advance
CPOK.
0
CPOK wrote...
I am after a good traditional red wine sauce to use with chicken or lamb. Does anyone know of any? I would prefer a traditional one that isn't a book ripoff or Google special.Thanks in advance
CPOK.
if you want a sweet red wine sauce u can reduce a port wine until it becomes a sauce. To put some flavor into the sauce take some shallots and wrap them in some alum foil and roast them off in the oven until soft, throw them in the sauce then puree and strain.
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Frankblack wrote...
If you want a sweet red wine sauce u can reduce a port wine until it becomes a sauce. To put some flavor into the sauce take some shallots and wrap them in some alum foil and roast them off in the oven until soft, throw them in the sauce then puree and strain.Thanks for that. I will give it a try.
1
For lamb:
You Require:
PATIENCE
a piece (~1kg) of meat (lamb or beef). shoulder, preferrably.
0,2l red wine vinegar
0,5l red wine
1 ts (teaspoon) mustard seed
1 ts juniper berries
2 laurel leaves
1 ts clove
1/8l bouillon/broth
lard (~20g)
butter
greens (~100g)
flour
2 onions
1/2kg white cabbage
1ts sugar
cumin
5 tablespoons of white wine
pepper
salt
vinegar and wine into a large pot; add the mustard seeds, the berries the laurel and the clove. heat it up until it's cooking, so that the aroma of the spices you added will be brought to maximum efficiency. let the concoction cool down.
put the meat into a small bowl and pour the cold "sauce" into the bowl. put a plate onto the bowl and let it rest for 2-3 days.
after these days, first wash and cut the greens into small cubes. then one onion.
heat up butter in a smaller pot. take the meat from its bath (don't pour the stuff away!) and roast the meat in the butter at high temperature. if you gently towel off the meat a bit with a CLEAN, FRESHLY WASHED cloth, you can avoid making a huge mess with the heated butter. turn down the heat to a medium level, take the meat and place it on a plate. put the cubed greens and onion into the butter and sauté it slightly. place the meat onto this bedding of vegetables and add 1/8l of the vine-winegar mix as well as the bouillon/broth. Also pour the bit of liquid that has gathered on the resting plate into the pot. Put a lid onto the pot and let the stuff simmer at low temperature for 1,5hrs.
After this time has passed, take the meat out and wrap it in aluminium foil, then put it into your oven and let it rest at about fifty degrees Celsius.
Put the lard into a small pot, and heat it, add the sugar and wait for the sugar to caramellize. STIR WELL! Once the sugar turns brown (NOT BLACK) turn down the heat to the lowest setting and add a handful of flour. KEEP STIRRING! add about 1/4l of liquid from the pot you roasted the meat in. add pepper, salt and SMALL bits of the vinegar-wine mix to taste.
Cut the meat into slices and put it into the sauce pot and keep it warm there. Finally, wash the cabbage, remove the outer leaves, cut it first into thick slices, then into rhomboids. Cut the second onion into small cubes. Put butter into a pot, roast the onion, add cumin and a tiny bit of sugar. Add the cabbage, roast it for a short time, then pour the white wine into the pot. Let it simmer for five to ten minutes. Add pepper and salt to taste.
Finally, arrange the meat and the cabbage on a plate, pour sauce over it. Goes well with steamed potatoes or "knedliks" (bread dumplings).
guaranteed 100% french recipe, got it from me gf's mum. as you can plainly see, this is not something to be done without premeditation and devotion (frankly, it's a labour of love whenever I cook it), but it is SO worth it. better get someone to do the dishes for you though ;p. prefer it with beef myself, but works with lamb. TOTALLY DOES NOT WORK WITH CHICKEN.
You Require:
PATIENCE
a piece (~1kg) of meat (lamb or beef). shoulder, preferrably.
0,2l red wine vinegar
0,5l red wine
1 ts (teaspoon) mustard seed
1 ts juniper berries
2 laurel leaves
1 ts clove
1/8l bouillon/broth
lard (~20g)
butter
greens (~100g)
flour
2 onions
1/2kg white cabbage
1ts sugar
cumin
5 tablespoons of white wine
pepper
salt
vinegar and wine into a large pot; add the mustard seeds, the berries the laurel and the clove. heat it up until it's cooking, so that the aroma of the spices you added will be brought to maximum efficiency. let the concoction cool down.
put the meat into a small bowl and pour the cold "sauce" into the bowl. put a plate onto the bowl and let it rest for 2-3 days.
after these days, first wash and cut the greens into small cubes. then one onion.
heat up butter in a smaller pot. take the meat from its bath (don't pour the stuff away!) and roast the meat in the butter at high temperature. if you gently towel off the meat a bit with a CLEAN, FRESHLY WASHED cloth, you can avoid making a huge mess with the heated butter. turn down the heat to a medium level, take the meat and place it on a plate. put the cubed greens and onion into the butter and sauté it slightly. place the meat onto this bedding of vegetables and add 1/8l of the vine-winegar mix as well as the bouillon/broth. Also pour the bit of liquid that has gathered on the resting plate into the pot. Put a lid onto the pot and let the stuff simmer at low temperature for 1,5hrs.
After this time has passed, take the meat out and wrap it in aluminium foil, then put it into your oven and let it rest at about fifty degrees Celsius.
Put the lard into a small pot, and heat it, add the sugar and wait for the sugar to caramellize. STIR WELL! Once the sugar turns brown (NOT BLACK) turn down the heat to the lowest setting and add a handful of flour. KEEP STIRRING! add about 1/4l of liquid from the pot you roasted the meat in. add pepper, salt and SMALL bits of the vinegar-wine mix to taste.
Cut the meat into slices and put it into the sauce pot and keep it warm there. Finally, wash the cabbage, remove the outer leaves, cut it first into thick slices, then into rhomboids. Cut the second onion into small cubes. Put butter into a pot, roast the onion, add cumin and a tiny bit of sugar. Add the cabbage, roast it for a short time, then pour the white wine into the pot. Let it simmer for five to ten minutes. Add pepper and salt to taste.
Finally, arrange the meat and the cabbage on a plate, pour sauce over it. Goes well with steamed potatoes or "knedliks" (bread dumplings).
guaranteed 100% french recipe, got it from me gf's mum. as you can plainly see, this is not something to be done without premeditation and devotion (frankly, it's a labour of love whenever I cook it), but it is SO worth it. better get someone to do the dishes for you though ;p. prefer it with beef myself, but works with lamb. TOTALLY DOES NOT WORK WITH CHICKEN.
0
Tsujoi
Social Media Manager
fyi, never pair a red wine/sauce with chicken or any other white meat.
And I would definately go with Gibbous' recipe.
And I would definately go with Gibbous' recipe.
0
gibbous wrote...
For lamb:You Require:
PATIENCE
a piece (~1kg) of meat (lamb or beef). shoulder, preferrably.
0,2l red wine vinegar
0,5l red wine
1 ts (teaspoon) mustard seed
1 ts juniper berries
2 laurel leaves
1 ts clove
1/8l bouillon/broth
lard (~20g)
butter
greens (~100g)
flour
2 onions
1/2kg white cabbage
1ts sugar
cumin
5 tablespoons of white wine
pepper
salt
vinegar and wine into a large pot; add the mustard seeds, the berries the laurel and the clove. heat it up until it's cooking, so that the aroma of the spices you added will be brought to maximum efficiency. let the concoction cool down.
put the meat into a small bowl and pour the cold "sauce" into the bowl. put a plate onto the bowl and let it rest for 2-3 days.
after these days, first wash and cut the greens into small cubes. then one onion.
heat up butter in a smaller pot. take the meat from its bath (don't pour the stuff away!) and roast the meat in the butter at high temperature. if you gently towel off the meat a bit with a CLEAN, FRESHLY WASHED cloth, you can avoid making a huge mess with the heated butter. turn down the heat to a medium level, take the meat and place it on a plate. put the cubed greens and onion into the butter and sauté it slightly. place the meat onto this bedding of vegetables and add 1/8l of the vine-winegar mix as well as the bouillon/broth. Also pour the bit of liquid that has gathered on the resting plate into the pot. Put a lid onto the pot and let the stuff simmer at low temperature for 1,5hrs.
After this time has passed, take the meat out and wrap it in aluminium foil, then put it into your oven and let it rest at about fifty degrees Celsius.
Put the lard into a small pot, and heat it, add the sugar and wait for the sugar to caramellize. STIR WELL! Once the sugar turns brown (NOT BLACK) turn down the heat to the lowest setting and add a handful of flour. KEEP STIRRING! add about 1/4l of liquid from the pot you roasted the meat in. add pepper, salt and SMALL bits of the vinegar-wine mix to taste.
Cut the meat into slices and put it into the sauce pot and keep it warm there. Finally, wash the cabbage, remove the outer leaves, cut it first into thick slices, then into rhomboids. Cut the second onion into small cubes. Put butter into a pot, roast the onion, add cumin and a tiny bit of sugar. Add the cabbage, roast it for a short time, then pour the white wine into the pot. Let it simmer for five to ten minutes. Add pepper and salt to taste.
Finally, arrange the meat and the cabbage on a plate, pour sauce over it. Goes well with steamed potatoes or "knedliks" (bread dumplings).
guaranteed 100% french recipe, got it from me gf's mum. as you can plainly see, this is not something to be done without premeditation and devotion (frankly, it's a labour of love whenever I cook it), but it is SO worth it. better get someone to do the dishes for you though ;p. prefer it with beef myself, but works with lamb. TOTALLY DOES NOT WORK WITH CHICKEN.
Thanks. Will definatly try that one sometime this week.
