Monday, 13 October 2014

Modern and Classic Recipes using Alcohol Free Wines

I was forwarded a couple of classic, winter casserole recipes which I thought I'd share, as the summer eating recipes I posted in May was popular with my readers.

The first is a sausage hotpot that includes pearl barley; a pulse that is a little underused these days. If you've not tried pearl barley before, follow the instructions around its preparation and include it in soups 'n' things because it adds a lovely soft texture as it soaks up and retains the liquid and juices of those comforting winter dishes of the savoury kind. 

There is also a flavour-packed spaghetti bolognese recipe, plus a sophisticated, yet straightforward pear dessert recipe, and a couple of mocktail drink recipes. All of which includes one of four Eisberg Alcohol-Free Wines. The four in the range are: a Rose, a red CABERNET SAUVIGNON,  and two whites: A Chardonnay and a Riesling. Eisberg is made in the same way as favourite wines but has the alcohol taken out, so is particularly apt for the current Go Sober for October campaign and for the up and coming party season.

Sausage Hotpot

Serves 4-6
Approx 50 minutes


400g (about 6 large) good quality sausages
1tbs light olive or vegetable oil
1 red onion, cut into wedges
100g pearl barley, rinsed
½ tsp dried oregano
pinch dried crushed chillies or chilli powder
1 vegetable stock cube, plus 500ml boiling water
3 carrots, peeled and sliced diagonally into 3 or 4 pieces
1 red pepper, roughly diced
400g carton/tin chopped tomatoes
150ml Eisberg Rosé
black pepper
few sprigs fresh flat-leaf parsley, chopped

Preheat the oven to 190°C/170°C fan/Gas 5
Place the sausages on a baking tray and cook for 20-25 minutes or until cooked through and golden then set aside
Meanwhile heat the oil in a large saucepan or lidded ovenproof dish and fry the onion for 2-3 minutes then stir in the barley, oregano, chillies and 400ml of the stock. Bring to a simmer, cover with a lid then either place in the oven for 20 minutes or turn down the heat and cook on the hob for 10 minutes. Stir occasionally and add a little more of the stock if required.
Add the carrots, red pepper, chopped tomatoes and Eisberg Rosé, re-cover and cook for a further 20 minutes
Check that the barley is tender. Slice each of the sausages into about 3 pieces and add to the dish with the parsley and a good grind of black pepper. Heat through and serve

Slow Cooked Beef in Red Wine

Serves 6
Preparation time: 20 minutes
Cooking time: Approx. 6 hours in slow cooker

2tbs plain flour
salt and black pepper
1kg casserole steak, diced
1tbs light olive or vegetable oil
2 large carrots, peeled and sliced
2 cloves garlic, sliced
500ml Eisberg Cabernet Sauvignon
1 beef stock cube plus 300ml boiling water
1tsp dried thyme
2-3 bay leaves
1tbs tomato puree
10 shallots, peeled and left whole
200g baby button mushrooms
100g smoked streaky bacon, chopped, or lardons

Place the flour in a bowl and season with a pinch of salt and a good grind of black pepper, then add the beef and toss well to coat all the pieces of meat.
Heat a drizzle of oil in a large frying pan and add about a third of the beef. Cook quickly just to seal on all sides, then tip into a slow cooker. Repeat this process with the remaining meat.
Add the carrots and garlic to the frying pan and fry for one minute then add to the slow cooker.
Pour over the Eisberg wine and stir then add the stock, thyme, bay leaves and tomato purée. Cover with the lid and cook on low heat for 4-5 hours.
Turn the heat to a high setting then add the shallots and mushrooms. Fry the bacon in a small pan then tip into the cooker and cook for a further hour.
Check that the meat is tender and add a little more black pepper if desired (but no salt as the bacon is salty).
Garnish with fresh thyme and serve with mashed potato and green beans.
Note: If you don’t have a slow cooker, use a casserole with a tight fitting lid and cook in the oven at 150ºC for about 3 hours, ensuring that there is enough liquid in the dish. Once you have added the shallots and mushrooms, turn up the heat to 180ºC for 45 minutes to 1 hour.

Spaghetti Bolognese

Serves 6
Preparation time: Approx. 15 minutes
Cooking time: 50 minutes

500g lean steak mince
1tbs light olive or vegetable oil
1 onion, chopped
1 carrot, finely diced
1 stick celery, finely chopped
2 cloves garlic, finely chopped
1tsp dried oregano
200 ml Eisberg Cabernet Sauvignon
1 beef stock cube plus 500ml boiling water
400g carton chopped tomatoes
2tbs tomato purée
salt and black pepper
few fresh basil leaves
parmesan cheese, to serve

Heat a large deep frying pan or sauté pan and seal the meat in batches until just browned then remove to a bowl.
Wipe the pan then add the oil and fry the onions, carrots and celery over a medium heat for 5 minutes until softened but not browned. Add the garlic and oregano, fry for another minute then pour over the Eisberg wine and stock. Return the beef to the pan, season with black pepper and stir. Cover with a lid and simmer for 30 minutes.
Add the tomatoes and tomato puree and cook uncovered for another 20-30 minutes until reduced and thickened.
Serve with spaghetti or your favourite pasta shape. Grate over a few Parmesan flakes and scatter over some fresh basil leaves before serving.

Poached Pears with Orange Mascarpone

Serves 4
Preparation time: Approx. 10 minutes
Cooking time: 30 minutes

4 pears
500ml Eisberg Chardonnay
2tbs honey
1 whole vanilla pod, split almost all the way lengthways
1 cinnamon stick
1 orange, zest and juice
For the orange mascarpone:
a little orange zest and juice
2tbs mascarpone cheese
1tsp icing sugar

Find a saucepan in which the pears will sit neatly with their stalks up and without too much room around them. Peel the pears but keep the stalks attached and set aside.
Pour the Eisberg alcohol-free wine into the pan and add the honey, vanilla pod and cinnamon stick. Using a vegetable peeler, peel most of the zest into the pan, then remove the rest using a zester or grater and set aside for the mascarpone.

Squeeze most of the juice from the orange into the pan but keep 2 teaspoons for the mascarpone. Turn on the heat and stir gently until the honey has dissolved then add the pears. Simmer very gently for 15-20 minutes until the pears are tender then remove them onto a plate.

Turn up the heat to high and boil the liquid until reduced and thickened to a glossy syrup, which will take about 10 minutes.

Meanwhile, place the mascarpone into a small bowl and stir in the reserved orange zest and juice with the icing sugar.

Serve the pears with extra syrup poured over and a dollop of orange mascarpone on the side.

Winter Fruit Cobbler

100ml Eisberg Alcohol-Free Cabernet Sauvignon
3 orange slices
3 blackberries
Juice of ½ a lemon
1 tsp caster sugar
Crushed ice
Sprig of mint

Take 100ml of Eisberg Alcohol-Free Cabernet Sauvignon and add 2 orange slices and 2 blackberries to a large wine glass. Lightly muddle the mixture together.
Add the juice of ½ a lemon and 1 tsp caster sugar and stir all the ingredients with crushed ice.
Cap with extra ice and garnish with a mint sprig, orange slice and a blackberry.

Gingerly Sip

100ml Eisberg Riesling
½ lemon
1tsp of sugar
Cubed ice
Ginger ale
To Garnish:
Twist of orange
Cinnamon stick

Pour 100ml of alcohol-free Riesling into a short glass.
Add the juice of ½ a lemon, 1 tsp of sugar and lots of cubed ice.

Garnish with a twist of orange and a cinnamon stick to stir with.

Eisberg Chardonnay (and other wines from the range) are available in cases of 6 from Amazon Eisberg Chardonnay Alcohol Free German White Wine (Case of 6)

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