The hectic Christmas season saw a lot of cooking in my kitchen, not just for the Big Day but on the run up and of course normal day to day family meals, oh and then there was the clearing up of the leftovers a job my husband takes very seriously indeed.
I was very lucky to have my ambassadorship with Lindeman’s extended through the winter season and I kicked off with my mulled wine recipe learnt by heart when I lived in the Dolomites. It is so easy to make and great to surprise friends with on a winter’s evening.
We did a lot of hosting over the holidays and there were a couple of times when celebrating with large numbers there would be wine bottles with small amounts of wine left in them. One of my mum’s favourite tips she passed on to me years ago was
Don’t throw excess wine away but make ice cubes with the remainder and use it in stocks and stews as you need them. – mum.
This one tip has been used over and over again and the past six weeks has seen me add Lindeman’s wine to a beef pot roast, a pea and ham risotto and chicken, bacon and stilton roulades.
The chicken bacon and stilton roulades were very simple to make and take 20 minutes approx on the stove to finish, just the right amount of time to get your vegetables ready. This recipe asked for wine and as I had some Shiraz leftover I decided to try it out, usually chicken is best served and cooked with white wine. It tasted delicious but it did colour the meat a deep pink as you can see below. It made a powerful, tasty sauce and I’m interested to try again with a white wine to discover the difference.
Risotto can use either red or white wine. I use white wine when I want a crisp white risotto and I use red when cooking risotto with sausages, meat or game. Here’s the pea and ham risotto I made for one lunch using a glass of Lindeman’s Chardonnay Bin 63.
I must say my Lineman’s wine came in handy over the festive period, even for a forgotten present or two. I hope my recipients enjoy it as much as I do and I’ll leave you with one of my favourite snaps from Christmas 2014, a styled shot for Instagram which I’m really pleased with, put together one evening as I enjoyed their delicious Rose. Any attentive eye will spot the twins Christmas Christingle oranges with broken candles in them – I missed that :)
I’m two months into my Lindeman’s ambassadorship now and really enjoying getting to know these delicious wines, I’ve enjoyed using them in cooking and the latest idea, completely inspired by our recent holiday in France, was a Beef Bourguignon but instead of using the traditional red Burgundy I was going to replace it with a bottle of Lindeman’s Bin 45 Cabernet Sauvignon.
Could it be done?
Of course it could.
Beef Bourguignon is a simple and very tasty casserole, I cooked mine in the slow cooker and the meat was really tender. The basis of the Bourguignon is beef, bacon, onions, mushrooms and red wine (Burgundy). You can find top chefs altering ingredients and adding others on the net but I pulled out Delia’s recipe from her Complete Cookery Course book which I inherited from my father.
Her recipe is cooked on a low heat in the oven for a couple of hours, the only other change I made was to use gammon steaks as I didn’t have any streaky bacon.
Beef Bourguignon slow cooker recipe
Author: Marianne Weekes
Recipe type: Main meal
- 1 kg chuck steak cut into bite size chunks - remember they will shrink cooking
- olive oil
- 1 onion sliced
- 1 heaped tbsp flour
- 1 bottle of Lindeman's Cabernet Sauvignon (normally a red Burgundy for the classic recipe)
- 2 cloves garlic
- 350 g small onions - I used a jar of sweet onions
- 250 g gammon steak cut into bite size pieces
- 150g sliced mushrooms
- salt and pepper
- Heat some oil and saute the chunks of beef until brown on all sides
- Add the sliced onion and soften and brown too. Add the chopped garlic.
- Sprinkle over the flour and stir well.
- Add the wine - I used the whole bottle but just make sure the meat is covered, stir well.
- Season and cover, set slow cooker on high for 4 hours.
- One hour to the end of cooking add the gammon cubes, onions and mushrooms. If you're not using jarred onions like me then soften them first in a frying pan.
- Continue cooking until 4 hours are up and check the seasoning at the end.
- We served with new potatoes and a broccoli & french bean side
Here is how I’ve been using Lindeman’s wine in my every day cooking. First up the Beef Bourguignon with Cabernet Sauvignon and it was delicious.
Secondly adding a drop of Shiraz really added some oomph to my Bolognese sauce.
I added a glass of Sauvignon to my turkey stir fry and it worked extremely well.
and I marinaded our steaks in a delicious concoction (recipe to follow) with some added Shiraz for a real Ta-dah! moment.
There’s still the whole of September to come up with more ideas so watch this space.