Spare Booze
In the unlikely event of leftover alcohol it pays to have a contingency plan up your sleeve.
If wine is still fresh then you have a number of options:
Marinades
Wine can be used to both flavour and tenderise meat. Simply add crushed garlic, olive oil, ground pepper and herbs to red wine for a delicious marinade for red meat. Do not add salt before cooking as this can dry and toughen it.
White wine, olive oil, lemon juice, garlic and oregano works well with chicken or pork.
Gravy/Sauces
Use the wine to deglaze the cooking pan, boil off the alcohol and use as the basis for your gravy or sauce.
Salad Dressing
Boil the wine and reduce to about 1/3 the original volume, cool and use to flavour a traditional vinaigrette.
Cider and Mustard Sauce
You will use this time and again. Add some English Mustard and reduce the cider in a pan to about 1/3. Stir in some double cream, warm and serve. Simple but very good.
Beer Batter
Use as part of the liquid in a classic coating batter recipe.Advocat
The bottle that you bought for Grandma/Great Aunt, who had one tiny glass. Here’s a recipe for Advocat Mousse.
No comments:
Post a Comment