Recipes — Paroles de vignerons - Vinparleur

Chicken with 40 garlic cloves #recipe

Permalink, by Sebastian Nickel

1 chicken or poulard of 1.5 kg
4 large garlic bulbs
500 g organic potatoes
500 g organic tomatoes
Salt and pepper
1 bouquet garni and some sage leafs
6 tablespoons of organic olive oil
Fresh herbs for final seasoning

Rinse the chicken, dry, salt and pepper, slide 4 sage leafs and some sprigs of thyme under the breast skin and put the remaining herbs in the interior. Preheat the oven to 175 degrees, heat olive oil in a large ovenproof pan (with a lid) and fry the chicken. Break the garlic bulbs and add the unpeeled cloves to the chicken. Close the pan or casserole, put it in the oven and cook for 90 minutes.

Wash, brush and cook the potatoes in salted water until they are almost soft and put aside. Rinse and slice the tomatoes and put them aside.

During the last 15 minutes of cooking time remove the lid of the pan in the oven and add the potatoes to the chicken. Add the tomatoes 5 minutes later. When everything is well cooked, further season with salt, pepper and fresh herbs.

Serve the chicken with potatoes, tomatoes and whole garlic cloves. Also add slices of freshly toasted bread, so you can spread the soft cooked garlic cloves on them. I would savor this dish with a Carignan- or Grenache-based red wine from the Mediterranean area. Its spiciness and smoothness will make a good match with the herbs and the slight sweetness of the braised garlic.

Download the recipe here
Spicy « asia » prawns, avocado & grapefruit

Permalink, by Sebastian Nickel

Download the recipe here

Ingredients for 4 people

2 pink grapefruits
2 ripe avocados
Twenty raw king prawns
1 half bunch of fresh coriander or parsley
1 lemon
A piece of fresh ginger
1 clove of garlic
A pinch of Espelette pepper
Olive oil
Salt

Peel the grapefruits and remove the skins. Shell the prawns, remove the heads and clean them well under water. Roughly chop the coriander or parsley leaves.
Peel and slice the avocados. Put them in a bowl, pour a little lemon juice over, salt and mix gently.

Fry the prawns in olive oil over medium heat on both sides. When they are nicely colored, grate some lemon zest, ginger and garlic over them, add the Espelette pepper and cook for one more minute wile continually stirring. The garlic and ginger should NOT become brown!

Place the avocado slices and grapefruit in the center of each plate and arrange the prawns on top. Add some of the cooking juice from the pan with the garlic and ginger.
Whisk the remaining lemon juice with three tablespoons of olive oil and pour over the prawns, avocados and grapefruits. Add the coriander or parsley chops.

Serve with a slice of freshly toasted sesame bread and a Vermentino-based Mediterranean white wine, very round, fragrant and crisp.
LTHM: Lamb, Thyme, Honey, Malbec! #food and #wine #recipe

Permalink, by Sebastian Nickel

Lamb fillet with honey - thyme sauce

150 g lamb fillet per person
1 tablespoon butter
1 tablespoon soft or liquid honey
3 g of fresh thyme leaves
100 g of red wine
250 g of meat stock
100 ml cream or crème fraîche

Gently fry the fillets in butter on both sides for about 3 minutes, remove from the pan and let rest in a warm oven.
In a saucepan, melt the butter, add the honey and slightly caramelize at high temperature. Deglaze with the wine and let reduce by half. Then add the meat stock and the thyme and boil down to about 1/3 until the sauce is syrupy. Add the cream and let softly boil for another minute or two. Season with salt and pepper.

To serve cut into the fillets thin slices and nap with some of the sauce. This will taste lovely with a gratin dauphinois, green beans and a punchy French Malbec wine from Cahors.

The sauce also perfectly matches with a roast lamb leg!
Salmon with a crust of smoked salmon and Horseradish on Chardonnay Cream Sauce

Permalink, by Sebastian Nickel

Download recipe here

Ingredients for salmon (serves 4)
4 salmon filets (wild salmon or organic salmon)
40 g butter (at room temperature)
Lemon juice
Cayenne Pepper
1 tablespoon of grated horseradish
30 g smoked salmon
100 g fresh grated white bread without crust
Salt, pepper, olive oil

For the sauce
120 ml fish stock (or bouillon cube)
50 ml Chardonnay
20 ml Vermouth
150 ml thick cream
Salt, pepper, lemon juice

Preheat the oven to 200° C (top heat). Stir the butter with a mixer until its soft and creamy, then add all the other ingredients (except the salmon filets) and continue mixing.

Place the salmon filets on baking paper on a baking tray and cover each one of them with the farce of smoked salmon and horseradish and put them in the oven. The fish will be cooked in about 7 minutes only! The farce on top of the salmon should be slightly brow. If it’s not, put briefly under the grill.

Just before you place the fish in the oven, put the fish stock along with the white wine and the vermouth into a saucepan and boil down over high heat. Add the cream and let it boil again, until the sauce looks nice and creamy.

Serve the salmon and the sauce with briefly in butter sauteed spinach, basmati rice and a lively Champagne Extra Brut “blanc de blancs” (100% Chardonnay).
CRISPY DUCK BREAST WITH RASPBERRY SAUCE

Permalink, by Sebastian Nickel

Ingredients for 4 people Download recipe here

2 ducks (or 4 duck breasts)
300 g raspberries
50 g sugar
2 teaspoons of white vinegar
200 ml duck stock (made from duck carcass or other poultry)
100 g cold butter
Salt and pepper

Remove the breasts and use the rest of the DUCK to make your duck stock. Put the raspberries and the sugar in a casserole, add a little water and cook for 15 minutes. Puree the raspberries and put them through a sieve.
Pour the vinegar into a saucepan and boil down over high heat until it’s almost evaporated, immediately pour in the raspberries and the duck stock and simmer about 20 minutes. Season with salt and pepper and stir in the cold butter. Do not allow it to boil anymore!

While the RASPBERRIES and the stock boil down, fry the duck breast in a little butter for three minutes on both sides (the skin side comes last). Then preserve in the oven at about 90° C.

If the raspberry sauce is ready, cut the breasts into slices, arrange on the plates with the sauce. Serve with spaetzle (thick Alsatian egg noodles), seasonal vegetables and an old, ripe SYRAH wine.