Category: wine

Categories
gammon orange wine

gammon with a mulled wine glaze

I cannot get through the Christmas season without having a gammon nearby. And most years I come up with a new glaze to finish it off. I’ve blogged about lots of them. This year I wanted mulled wine with my gammon.

it’s very salty and strong, a slightly sweet flavour as well it’s one of my absolute favourites. We call it gammon in the UK: it’s the hind leg of a pork but just the top part so you get that big round of meat. just one of those weird quirks of Butchery that we have a joint called the Gammon which is a basically like bacon but a big joint of bacon or ham. like bacon it’s cured and usually smoked not always but not ready to eat. It needs cooking.

You can roast it in the oven, you’ll get a more intense flavour and it is relatively difficult to keep it tender with this method as all the fat in the joint is on the top – hardly any runs through the meat itself. You can cook it sous vide which I’ve done on this channel before where you have a lot of control over the cooking. Today I am going to cook it in the more traditional method of simmering on the hob with a load of aromatics. This is usually root veg and hardy herbs. The finished gammon is usually juicy and fairly mellow. Some people like to do a quick first simmer before replacing the water to remove impurities, I find this doesn’t seem to be a thing any more.

Mulled wine is a warm, spiced concoction that’s perfect for chilly evenings. It’s a blend of red wine, typically a robust one, infused with spices. Common additions include cinnamon sticks, cloves, star anise, and citrus zest, to make it rich, warming and aromatic. But to some extent it’s up to you what’s in the mix.

To prepare this comforting drink, you gently heat the wine with the spices, allowing the flavors to come together. Sweeteners like sugar or honey are often added to balance the robustness of the wine and enhance its overall warmth.

It’s perfect for the colder months and as such favoured at Christmas. I confess to also enjoying mulled cider too!

This recipe is very straight forward. Simmer the gammon for a couple of hours, then baste in a reduced mulled wine. It’s dead easy to do – the main thing to watch out for is overreducing the wine and burning your pan.

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mulled wine gammon

Course Main Course
Cuisine English
Keyword ham
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 750 g smoked gammon joint any size will do
  • assorted root veg for the stock onions, carrots, etc
  • 350 ml mulled wine
  • 1 clementine or other small orange citrus
  • 1 heaped tablespoon icing sugar

Instructions

  • Put the gammon in a large pot with any old veg and if you have it, a spoon of black peppercorns and hardy herbs like bay. But no worries if you don't. Cover with water, bring to a simmer and bubble away for about 2 hours. The gammon is cooked when a skewer is inserted and removed easily. Allow it to cool in the broth for 30 minutes.
  • Meanwhile reduce the mulled wine. Add the halved orange and icing sugar and boil really hard. Keep boiling and bubbling until it is sticky.
  • Preheat the oven to 200°C. Transfer the gammon to a rimmed baking dish. Baste the meat in all the wine generously and place in the oven. Every 5 minutes pull the gammon out and spoon on the glaze that has collected in the pan. Keep going for 20-30 minutes until the glaze has hardened and crystallized. Remove from the oven and carve.

Video

Notes

If you don't have any mulled wine, take a full-flavoured or robust red wine and simmer it with cinnamon, star anise, nutmeg and other sweet spices. 
Categories
food shallot wine

bordelaise sauce miller and carter style

When you order the ‘steak experience’ at a Miller and Carter restaurant you get to choose a sauce. I’m a big fan of the beef dripping sauce but the fruity bordelaise is a good choice. Want to know how to make it at home? This how you can make the bordelaise sauce Miller and Carter style.

Bordelaise sauce is a classic of French cooking. Originating from the Bordeaux region in France, the Bordelaise sauce is a rich and luxurious creation that marries the depth of red wine with the subtle sweetness of shallots and the indulgence of butter. Bordelaise comes from using Bordeaux wine – technically if you use another wine it isn’t truly Bordelaise, but as long as you don’t tell anyone a strong red wine will give you a great sauce.

There are few key ingredients:

Shallots: begin with finely chopped shallots, which add a delicate onion flavour to the sauce. You could use red onion instead.

Butter: quality unsalted butter is key to achieving the creamy and velvety texture that Bordelaise sauce is known for. It will give it a glossy finish.

Red wine: opt for a good-quality red wine, ideally a Bordeaux or Cabernet Sauvignon, to infuse the sauce with robust and fruity notes. The key is to add it in two stages: half to make the base of the sauce that you will reduce down to a sticky glaze, then the remainder will keep the fruity, smooth flavour.

Beef stock: a rich beef stock finishes the sauce, enhancing its savoury character. If you can get veal stock, so much the better.

Before serving, taste your Bordelaise sauce and adjust the seasoning as needed with salt and pepper. Strain the sauce if you wish to remove the shallots.

Bordelaise sauce is not only a natural complement to steaks but also pairs beautifully with roasted meats, lamb, and even pasta dishes.

Can be served with tournedos rossini as per the picture below!

Want to round out your fakeaway meal? I have a recipe for beef dripping sauce Miller and Carter style, and their onion loaf.

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bordelaise sauce

Course Condiment
Cuisine French
Keyword fakeaway, red wine
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 250 ml

Ingredients

  • 20 g butter
  • 2 shallots peeled and finely diced
  • 400 ml red wine typically bordeaux
  • 100 ml beef stock

Instructions

  • Put a shallow pan over a low heat and melt half the butter. Add the shallots and sweat gently for a couple of minutes until softened.
  • Add half the red wine and turn the heat up high to bubble and boil away. Make a mental note of where the wine fills up the pan to, and then allow it to bubble furiously until reduced by half. Then add the rest of the wine and continue to reduce.
  • When the sauce has reduced again by half add the stock and stir to blend in for a minute. It's finished at this point - when ready to serve take off the heat. Add the remaining butter and swirl the pan until it has melted. If you want a smooth sauce strain off the shallot, otherwise serve as is. Check for seasoning before serving.

Notes

This sauce can be made a couple of days in advance and zapped in the microwave to serve, just hold back the finishing butter. It'll freeze good too.
Categories
food ice cream wine

red wine ice cream with dark chocolate sauce and cherries

My brother in law came round, with a rather triffic New Zealand Pinot Noir. There was a bit left in the bottle so what should I do with it rather than drink it? I thought about red wine ice cream.

It’s a bit off the wall but we’re not a million miles from a red berry or grape ice cream are we? I’m no stranger to experimenting with ice cream. I played with what was left in the bottle, then popped out to get some more to continue the testing! And after a bit of tweaking, the addition of cherries and a dark chocolate sauce helps nudge your palate in the right direction, accentuating the sweetness and the bitterness to help you on your way.

What wine varieties would work well in ice cream?

  1. Port: sweeter varieties like Ruby or Tawny Port can add a rich and fruity flavour.
  2. Cabernet Sauvignon: This full-bodied red wine with blackcurrant, blackberry, and hints of oak can bring depth and complexity to ice cream.
  3. Merlot: With its softer tannins and flavours of ripe red berries, plum, and chocolate, Merlot can lend a smooth and sweet character to ice cream.
  4. Zinfandel: Known for its bold and jammy fruit flavours, Zinfandel can add a vibrant and fruity punch.
  5. Malbec: This medium to full-bodied red wine offers flavours of black cherry, plum, and hints of spice.

The Marlborough variety that I’m using offers a vibrant and aromatic style. The region is usually known for sauvignon blanc but this pinot is just how I like it: fruity, not heavy with a really clean taste.

With rich, fruity flavours we’re not a million miles away from a black forest gateau? Suddenly the cherries make sense.

Here’s some of my other ice cream recipes:

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red wine ice cream

Course Dessert
Keyword booze, cherries, custard, pudding
Prep Time 30 minutes
Cook Time 10 minutes
Freezing time 1 hour
Total Time 1 hour 40 minutes
Servings 500 ml

Equipment

  • Ice cream machine

Ingredients

For the ice cream:

  • 400 ml red wine
  • 250 ml double cream
  • 75 ml whole milk
  • 4 egg yolks
  • 100 g sugar
  • 8-10 frozen cherries fresh will work but add them just before serving instead

For the chocolate sauce:

  • 50 g dark chocolate
  • 20 g butter
  • 100 ml double cream
  • 1 tablespoon sugar

Instructions

  • Put the red wine in a wide saucepan and put on a high heat. Boil until it has reduced by half - this can take 20-40 mins depending on the conductivity of your pan and water content of your wine. Once reduced pour into a jug or bowl to cool.
  • While it cools, put your cream and milk into another saucepan and bring to a simmer. While you wait beat the egg yolks and sugar together until light and foamy, about 3-4 minutes.
  • Add the wine reduction to the cream and then very gradually drizzle this into the egg yolks, beating all the time. This will help prevent the eggs cooking and scrambling. Return to a low heat and add a pinch of salt. Continue cooking until the mixture coats the back of a spoon, and leaves a trail when you draw a finger across - this will be about 80°C. Pour off to another container.
  • If you have an ice cream machine, churn until just set - a gelato kinda texture (I mean, you do what you want but I prefer the silky smoothness with the wine) and add the frozen cherries when prompted to mix in by your machine. If you don't have one pop the container in the freezer and churn up with a fork every 30 minutes until set, adding the cherries.
  • When ready to serve make the chocolate sauce. Combine all the ingredients in a saucepan and heat gently, stirring occasionally. Once melted together serve with the ice cream.

Notes

This pairs really well with a dense, rich chocolate cake or even as an affogato with a sweetened espresso.
Categories
beef red wine vinegar wine

beef dripping sauce miller and carter style

I love a good steak. I’ve been spoiled by great beef around the world and though my favourite steak house Chop Bloc in Chelmsford is no more, I’m quite partial to Miller & Carter. It’s a chain of about 100 steakhouses across the UK focusing on premium beef. I’m going to take you through my recipe for Miller and Carter beef dripping sauce but before that, a little history…

Miller & Carter was founded by William and Frederick Miller in 2003. The brothers initially opened their first restaurant in Birmingham, United Kingdom, with a vision to create a premium steakhouse experience. Over time, the restaurant gained popularity and expanded, leading to additional locations across the United Kingdom.

The restaurant chain is currently owned by Mitchells & Butlers, one of the largest operators of restaurants and pubs in the UK. Mitchells & Butlers acquired Miller & Carter in 2011, adding it to their portfolio of well-known dining and hospitality brands like Harvester and Toby Carvery.

You can expect a wide selection of steaks, including classic cuts like ribeye, sirloin, and fillet, as well as specialty cuts such as Chateaubriand and T-bone. In addition to their steaks, Miller & Carter offer seafood dishes, salads, and soups. Their menu also features a variety of sides, including fries and vegetables. And of course, sauces.

I’m aware this all sounds very #sponsored but I assure you it isn’t. Just a very consistent meal out that we enjoy as a family. The signature is a ‘steak experience’, where you choose a cut of steak, wedge salad with choice of dressing, fries, onion loaf and your choice of sauce on the side.

How the restaurant serve the ‘steak experience’ including the beef dripping sauce on the side

I almost always have the ‘beef dripping sauce’ – a very savoury gravy with a lip-smacking quality that leaves you with beefy goodness that you keep tasting later. I just had to have a go at recreating it at home. And after a number of attempts I’m pleased to say I think I’ve cracked it. Check out this pour!

And the Miller and Carter Twitter account have given it the seal of approval!

It is not a diet food. It needs a lot of beef dripping (very easily available at supermarkets, look for it with the other butters and fats in the chiller) and a good slug of booze. I’ve also chosen to thicken it with xanthan gum, which far from being an alien life form is actually present in lots of foods probably already in your cupboard. It’s less sciencey than it sounds, being derived from glucose fed to bacteria. Sounds yummy, doesn’t it. But it’s available in loads of high street shops like Holland & Barrett. Watch this great video on xanthan gum by the excellent Polar Ice Creamery for more info. If you can’t get it or don’t fancy it, you can thicken your sauce in the traditional ways like cornflour slurry or monte butter. Either way – try this sauce next time you have beef. It’s lick-your-plate-clean good.

Pairs well with top rump roast beef!

Looking to recreate the Miller & Carter experience? Try my Miller and Carter onion loaf recipe to complement it! Or the bordelaise sauce.

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beef dripping sauce miller & carter style

A simple sauce that just needs a little time to deliver loads of flavours.
Course sauce
Cuisine British
Keyword copycat recipe
Prep Time 5 minutes
Cook Time 40 minutes
Servings 2 people
Calories 225kcal

Ingredients

  • 50 g beef dripping
  • 2 shallots
  • 3 garlic cloves
  • ½ star anise
  • 100 g fatty stewing steak like skirt, flank, chuck etc
  • 80 g red wine
  • 20 g port
  • 500 g beef stock
  • ½ teaspoon sugar
  • red wine vinegar
  • ¼ teaspoon xanthan gum see notes

Instructions

  • Get a wide sauce pan over a medium heat.
  • Peel and finely dice the shallots. Peel and mince the garlic. Slice the beef into thin slices. Add about a third of the beef dripping to the pan and once melted, add the shallots, garlic, star anise and beef and stir fry for 4 - 6 minutes. Cook until the beef has started to brown and everything smells great.
  • Turn the heat up. Discard the star anise. Add the red wine and port and move everything around to get the great crusty bits off the bottom of the pan. Once the wine has bubbled away to about a third of it's volume, add in the beef stock and remaining beef dripping. Bring to a furious boil.
  • Let this all simmer away until it's about half of what you started with. This will take 20 - 30 minutes. Strain off all the solids (see note) and return the sauce to the pan. Turn the heat down low and adjust seasoning: it might need salt, pepper and a pinch of sugar, and add a couple of drops (I do mean a couple of drops) of red wine vinegar to taste to help balance the richness.
  • Once the flavour is right, whisk in the xanthan gum. You can serve immediately, or it refrigerates or freezes well.

Video

Notes

Xanthan gum is not an essential thickener, but doesn't have a floury taste and dissolves easily. It's available from larger supermarkets and health food stores like Holland & Barrett. If you can't find it use a teaspoon of cornflour mixed with a splash of water which will lighten the colour slightly.
The discarded beef and diced onion make a great last minute addition to a stir fry, or tossed with lamb's lettuce for a quick salad.
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