Cuisine

Mushrooms and prawns in a white wine sauce

INGREDIENTS

• 1 tray of mushrooms
• a dozen cooked prawns
• 1 onion
• 1 clove of garlic
• a chilli pepper
• 1 tablespoon of flour
• 1 cup of white wine
• olive oil, parsley and salt

PREPARATION
Start by dicing the onion and garlic, then sauté them in a casserole with olive oil, along with the chilli pepper. When it begins to turn golden brown, add the whole mushrooms (washed beforehand), along with a tablespoon of flour and a glass of white wine.

Season and sprinkle on a little parsley and then allow to cook at low heat for 40 minutes.

The dish may be served as small mounds of top of slices of fried bread, with one or two prawns as garnish.

Pears in red wine

INGREDIENTS

• 8 pears
• 1 litre of Rioja red wine
• 6 tablespoons of sugar
• 1 glass of water
• 1 stick of cinnamon

PREPARATION
Put the pears in a casserole and add the wine, water, sugar and cinnamon and allow to cook on low heat for 40 minutes.

They can either be served chilled or warm, accompanied by the red wine sauce.

Veal liver in red wine

INGREDIENTS

• 600 gr. of veal liver in chunks
• 100 gr. of cooked mushrooms
• 1 diced onion
• 2 cloves of garlic
• 1 glass of red wine
• flour, salt and pepper

PREPARATION
Cut the liver into 1-centimetre-thick chunks, sprinkle on salt and pepper and brown them in pan with olive oil and two cloves of garlic. Remove the liver and allow the onion to keep sautéing in the olive oil.

Once the onion begins to turn golden brown, add a tablespoon of flour, the mushrooms, a glass of red wine and the desired spices (fine herbs, thyme, oregano, etc.).

Cook on high heat and allow to boil for 2 to 3 minutes.

Afterwards, add the liver and allow to cook for another 5 minutes, taking care not to overcook. Serve immediately, with a side dish of potatoes.

Wine doughnuts

INGREDIENTS

• 1 kilo of wheat flour
• 450 ml. of sunflower oil
• 250 ml. of dry Sherry
• 3 packets of baking soda, powered sugar

PREPARATION
Mix together all of the ingredients except the sugar. Knead the dough into different-sized rings.

Bake for thirty minutes at 180 degrees. After the doughnuts are removed from the oven, sprinkle them with the powdered sugar.

Chicken in a tomato-wine sauce

INGREDIENTS

• 1 kg. of chicken
• 1 onion
• 200 gr. of tomato sauce
• 150 gr. of raisins
• 150 ml. of semi-dry red wine
• 1 tablespoon of sugar
• olive oil
• 3 heads of garlic
• salt, pepper and cumin

PREPARATION
Fry the cloves of garlic together with the onion, pepper and cumin in a frying pan with olive oil.

Then add the tomato sauce and raisins, allowing them to cook at medium heat for 15 to 20 minutes.

Afterwards, add the chicken in slices, allowing it to cook slowly. Lastly, add the wine, sugar and salt to taste.

Sole fillets with cheese in a white wine sauce

INGREDIENTS

• 4 sole fillets
• grated cheese
• capers
• 2 large diced onions
• 1 cup of white wine
• salt and pepper
• oregano
• nutmeg and a bay leaf

PREPARATION
Brown the onions in a frying pan and then add the capers.

Pour some of this sauce in a baking pan and then place the sole fillets on it. Pour the rest of the sauce on top of the fillets along with a cup of white wine. Add salt and pepper and season with a little oregano, nutmeg and a bay leaf.

Lastly, sprinkle a little grated cheese on top and allow to bake at high heat for 20 minutes.

Pork tenderloin in rosé wine

INGREDIENTS

• 2 pork tenderloins
• 1 large onion
• 4 cloves of garlic
• single cream
• rosé wine
• 3 tablespoons of mixed spices (2 tablespoons of juniper berries, 1 teaspoon of pink pepper, ½ teaspoon of salt, 2 tablespoons of pepper, 2 tablespoons of dark brown sugar)

PREPARATION
Start by grounding the spices and mixing them with the brown sugar. The night before, put the tenderloins in a glass tray and cover them with rosé wine. Dissolve 3 tablespoons of the spice mix in a little rosé wine and pour it over the tenderloins. Cover with plastic wrap and store in the refrigerator.

When ready to begin cooking, drain the marinade from the tenderloins into a cup and set off to one side.

Roll the tenderloins in flour and add salt and pepper to taste; brown them slightly once the olive oil is hot. Remove the tenderloins and keep them warm in a casserole.

Then dice the garlic and onion and brown them at low heat in the olive oil in which we had browned the tenderloins. When they are golden brown, pour it in the casserole over the tenderloins. Lastly, add the marinade and more rosé wine if it were necessary, since the tenderloins should be covered by the wine. When it begins to boil, lower the heat and allow to cook (uncovered) at low heat for 20 minutes.

Once this time has elapsed, remove the tenderloins and allow them to cool. Turn up the heat and pour out half of the marinade. In the same casserole, use a blender to purée the sauce. Add the cream little by little until it thickens, stirring with a spoon.

Once cool, cut the tenderloins into slices and cover them with the sauce.

Chicken sausages in white wine

INGREDIENTS

• 1 cup of white wine
• 1 ½ cups of water
• 6 black peppercorns
• 2 bay leaves
• 2 tablespoons of olive oil
• 2 onions

PREPARATION
Finely dice the onion and fry it in a pan with 2 tablespoons of olive oil.

When it is golden brown, add the chicken sausages, the white wine, black pepper, water and bay leaves.

Allow to cook at low heat so that the broth simmers off.

Spaghetti and mussels in a white wine sauce

INGREDIENTS

• 500 gr. of spaghetti
• mussels
• 1 small cup of white wine
• liquid single cream
• water
• basil
• olive oil
• salt and pepper

PREPARATION
Clean and steam the mussels.

At the same time, in a casserole with water and salt, a dash of olive oil, 1 cup of milk and a small cup of white wine, cook the pasta for 15 minutes and then strain.

After that, cook the mussels, liquid cream, basil, salt and pepper and a liberal dash of white wine in a frying pan

Serve the dish by creating a ring with the pasta and then pouring the sauce in the middle.

Rabbit in wine

INGREDIENTS

• 1 rabbit
• 1 head of garlic
• 1 bay leaf
• 1 cup of white wine
• 3 tablespoons of olive oil
• salt and pepper

PREPARATION
Start by frying the garlic in a frying pan or paella pan. When they it is golden brown, add the rabbit, which has been previously salted and peppered and cut into small chunks.

When the rabbit has browned, add the cup of wine (either white or red) and allow to boil for five minutes. If the wine has simmered off, add more wine or water.

This dish can be served with white rice.

Veal round roast in red wine

INGREDIENTS

• Two tablespoons of butter
• 1 large onion
• 1 tomato
• 1 carrot
• 1 cup of red wine
• 1 kilo of veal round roast
• salt and pepper

PREPARATION
Season the round roast with salt and pepper and put it in a casserole to brown, allowing it to sauté at low heat for 30 minutes.

After this time has elapsed, remove the round roast and let the onion, carrot and tomato simmer in its juice.

Afterwards, add the round roast and red wine and allow to cook for another 20 minutes. Once it is done, cut the meat in slices and cover it with the sauce previously puréed in a blender.

Megrim fillets in sweet wine

INGREDIENTS

• 1 kilo of megrim fillets
• 300 gr. of liquid cream
• 100 gr. of butter
• 1 onion
• 1 cup of sweet wine
• 2 oranges
• 2 tablespoons of olive oil
• flour
• salt

PREPARATION
Melt the butter in a deep frying pan and sauté the diced onion until it is golden brown. Add the wine and allow it to simmer off.

Then add the orange juice and leave on low heat so that it simmers off a little; add the liquid cream and allow to cook at low heat for 15 minutes.

Season and roll the fillets in flour and then fry them. Season the sauce to taste and serve the filets with the sauce poured on top.

Strawberries in red wine

INGREDIENTS

• 1 kilo of strawberries
• 1 bottle of young red wine
• 250 gr. of sugar
• 1 orange
• 1 stick of cinnamon

PREPARATION
Remove the stems from strawberries and slice them down the middle. Peel the oranges and set the rinds aside.

Pour the wine in a casserole and add the orange rinds, sugar, cinnamon and allow to cook for 20 minutes.

Once this time has elapsed, add the strawberries and cook on medium heat for 5 minutes.

They should be served cold, in a glass goblet with the juice drizzled on top.

Wine cream sauce

INGREDIENTS

• 3 l. of Rioja Alavesa red wine
• 1 kg. of sugar
• 3 sticks of cinnamon
• 3 lemons

PREPARATION
Put the lemon rinds and the rest of the ingredients in a casserole to boil for 2 hours.

Once it has become caramelised, the cream is ready to be used as an accompaniment to desserts such as puff pastries. Remember to remove the lemon rinds and cinnamon sticks before serving.

Baked peaches with wine cream sauce

INGREDIENTS

• 4 peaches
• ½ l. of red wine
• a stick of cinnamon
• whipped cream
• 100 gr. of sugar

PREPARATION
Allow the red wine with the stick of cinnamon to simmer off at medium heat for ten minutes.

Peal the peaches and put them on a baking tray. Pour the simmered wine over the peaches and cover with aluminium foil. Bake in a preheated oven at 180º for 20 minutes.

The peaches are served with whipped cream.

Wine-flavoured French toast

INGREDIENTS

• 8 slices of day-old bread
• ½ l. of milk
• ½ l. of wine
• 200 gr. of sugar

PREPARATION
Cut the bread into roughly 1-cm. slices. Boil the milk with 100 gr. of sugar and cinnamon. Dilute the rest of the sugar in the wine.

Place the slices of bread on a deep tray and pour on the milk. Once they have soaked up the milk, pour on the wine and allow to sit for ½ hour.

Lastly, fry the slices in olive oil; afterwards, place them on a tray and sprinkle some with powered sugar and others with cinnamon.