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Tag Archives: dry white wine

Stuffed Pork Tenderloin

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This is a very good recipe for a dinner party as it’s easy to carve and serve 😉

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Lovely layers … juicy and relish!

RECIPE

Ingredients:

1 pork tenderloin (450g)

3 – 4 rashers streaky bacon, rind removed

10 – 15g butter

for the stuffing:

25g butter

1 med onion, finely chopped

¼tsp  thyme

¼tsp sage

75g mushrooms, finely chopped

110g fresh breadcrumbs

4 Tbsp chopped parsley

grated rind of a lemon

2 tsp lemon juice

1 egg, beaten with 2 Tbsp cream or top of the milk

for the gravy:

1 Tsp brown flour

about 275ml dry white wine or cider

salt & freshly ground pepper, to taste

Methods:

  • Preheat oven to 180ºC
  • With a sharp knife, split pork tenderloin into half lengthwise and using a rolling pin, batter the 2 halves to flatten and widen them slightly and season with salt & freshly ground pepper
  • To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 mins then add the mushrooms and raise the heat slightly …cook for further 3 – 4 minutes or until juices from mushrooms have almost evaporated 
  • Spoon contents of pan into a bowl and add in the rest of the ingredients of the stuffing, mix well and season
  • Spoon stuffing onto one half of the tenderloin, pat down to firm it slightly then place the other half of the tenderloin on top
  • Spread some butter and season with freshly ground pepper then cover the top of the tenderloin with the rinded bacon
  • Tie with string at 5cm intervals to keep it neat and tidy then transfer it carefully to a buttered roasting tin
  • Bake near the top of the oven for 1 hour then place on the serving dish and keep warm
  • To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy 
  • To serve, carve the meat into thick slices and pour over the gravy and serve with vegetable of your choice
  • A garnish of fried apple rings would go well with it 😉

Chicken in Reisling

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There are many versions of cooking chicken in white wine but this is absolutely tasty & delicious …I would have served it up with crusty bread if not because Hubby had had a sanwhich for his lunch … bread over 2 meals in a day is a No-No!!… instead, I added some new potoatoes 😉

The naked chicken cut French style… yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks and 2 thighs.

Leeks … choppped up finely

Shallots …. finely chopped

Brown chicken in heated heavy, ovenproof pot with butter ….

Cook leeks & shallots …… until mixture is pale golden

Add chicken, skin sides up, carrots and wine and boil until liquid is reduced by half …cover then continue to braise chicken in pre-heated oven for 30 minutes

Stir in the crème fraîche, potatoes and seasoning of salt & freshly ground black pepper

This Chicken in Reisling is actually a wholesome meal-in-a-pot but as we always love our vegetables, I served up with some pan-grilled asparagus & patty pans

RECIPE

Ingredients :

1 whole medium chicken, backbone discarded & chicken cut French style into 8 pieces

            1 Tbsp vegetable oil

            3 Tbsp unsalted butter, divided

            4 medium leeks (white and pale green parts only), finely chopped

            2 Tbsp shallot, finely chopped

            3 medium carrots, cut in chunks diagonally

            1 cup dry white wine (preferably Riesling)

           6 – 10 new potatoes (add more if so desired)

            2 Tbsp flat-leaf parsley, finely chopped for garnish (optional)

            1/2 cup crème fraîche or heavy cream

             juice of 1 lime, to taste

salt & freshly ground pepper

Methods :

  • Preheat oven to 190°C with rack in middle
  • Pat chicken dry and sprinkle with 1 salt and freshly ground pepper
  • Heat oil with 1 tablespoon butter in a wide heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch ..then transfer to a plate
  • Pour off fat from pot … then cook leeks & shallot in remaining 2 tablespoons butter + ¼tsp salt, covered, over medium-low heat, stirring occasionally, until mixture is pale golden … 5 to 7 minutes
  • Add chicken, skin sides up ..with any juices from plate … carrots and wine …boil until liquid is reduced by half, 3 to 4 minutes. 
  • Cover pot and braise chicken in pre-heated oven until cooked through … approximately 30 minutes
  • While chicken braises, peel potatoes and boil in a pot of water with some salt … then reduce heat and simmer until potatoes are just tender, about 15 minutes
  • Drain potatoes in a colander and set aside
  • Stir crème fraîche into chicken mixture and season with salt, pepper and lemon juice, then add potatoes
  • Serve up with some crusty bread or rice or vegetables of your choice