white wine Archives - Just Julie

White wine creamy cheesy leeks with pan seared beef steak

Julie Olive — Wed, 06 Mar 2019 15:25:33 +0000

This is a very easy leeks side dish. When I cook this I do not make a sauce for the steak as the leeks will be saucy enough.

This makes for a quick satisfying dish and all can be ready in under an hour as the beef steak is just pan seared in a griddle pan.

Just be a bit more careful with washing the leeks as they tends to trap and hide a lot of dirt when growing. Many a times I find myself having to wash again and again as I slice them.

p/s You should have about half of bottle of white wine left to drink after.

White wine creamy cheesy leeks with pan seared beef steak

Ingredients

1 bunch Leeks
1 tbsp Butter
1 tbsp Mince garlic
1 tbsp Flour
1 cup White wine
1 cup Double cream
Blue cheese (strong cheese)
Salt & pepper

Instructions

Melt butter in a pan and fry the garlic. Then add in the leeks and fry till the leeks are soft.
Next add in the flour and stir well before adding in the white wine and double cream.
Lastly add in the cheese and taste, season and taste.

Notes

TIP – Use any cheese you like but I prefer blue to go with steak (although I do not at blue cheese) The hubby, the boy and girl do.

TIP – Add more or less wine, cream for more sauce. It is entirely your choice.

TIP – Season AFTER you add the cheese and taste.

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SousVide Rack of lamb with a mustard white wine sauce

Julie Olive — Thu, 24 Jan 2019 17:40:17 +0000

SousVide rack of lamb, puree and cube butternut squash, broccoli spears, sundries tomatoes, crispy bacon, all served with a mustard white wine sauce.

I love using the SousVide and my favourite is rack of lamb followed very closely by the Ribeye of beef. Today’s SousVide rack of lamb is served with a mustard white wine sauce. There is a very low carbohydrates count on the menu in the butternut squash. Otherwise it is carbohydrates free. Yeah!

DECEMBER 1, 2017 BY ADMIN

SousVide Rack of lamb with a mustard white wine sauce

Ingredients

Vacuumed pack

1 Rack of Lamb
salt and freshly ground pepper

Vegetables

1 pkt brocolli spears optional
1 bundle asparagus optional

Butternut Squash

1 large butternut squash cubed
1 tbsp honey optional

White wine mustard and thyme jus

1 tbsp Garlic mince
2 tbsp Onions mince
1 glass/cup White wine
1 cups Lamb or chicken stock
1 tbsp Dijon mustard
1 sprig thyme
1 tbsp double cream
salt and freshly ground pepper

Streaky bacon

1 pkt bacon

Instructions

For the Lamb

Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.

For the Butternut Squash

Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
Before roasting coats them with butter liberally

For the White wine mustard Jus

Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
Next add in the lamb stock and let it boil down to half.
Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
Carve the lamb and serve with the boiled broccoli spears.

Vegetables

Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender

Bacon

To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash

To serve

Be as artistic as you like.

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Pork Chops in a white wine creamy mustard sauce

Julie Olive — Wed, 02 Jan 2019 19:03:56 +0000

This white wine creamy mustard sauce was first introduced to me by my FIL. Since then I have made it at least twice a year. The family loves it.

It is not hard to make and the ingredients are simple.

Please refer to the pics for the steps too. Enjoy.

Ingredients

4 Pork Chops
1 tbsp Butter
1 tbsp Shallots
1 tsp Garlic
1 cup White wine
2 cups Chicken stock
1 tbsp Mustard seeds
1 + 1 tbsp Flour (plain) Butter = Roux
2/3 tbsp Fresh cream
Salt and Pepper

Instructions

Pan sear the pork chops with some butter. Remove and set aside.
Make the roux with flour and some butter EQUAL amount.
In the same pan fry the shallots and garlic. When fragrant add in the wine and boil down to half.
Then add in the chicken stock and mustard seeds. Boil down to half.
Add in your prepared roux to thickens before adding in fresh cream.
Season to taste and serve immediately.

The simple ingredients
Pan seared the pork chops then set aside
Add in minced shallots and garlic
White wine and boil to half
Add in stock
Add the chops in to warm up.
Equal amount of butter and plain flour
Mix into a roux
Set aside to rest so juice will come out. Add the juice to your stock.
Boiling down the sauce
Add the roux in bit by bit till you have your required consistency.
Taste. Season with salt and pepper and add cream
Serve

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White Wine Chicken/Turkey Gravy

Julie Olive — Thu, 27 Dec 2018 22:04:20 +0000

White Wine Chicken/Turkey Gravy. One the most important thing that ties a dish together is the sauce, gravy or jus. In my home there is never enough gravy. Everyone fights for it barred me. If I turn my back my husband might drink it!

When I am not lazy I will take the time to make a nice gravy. If I am lazy then I just use the fats from the roast protein, mix with flour and then chicken stock. That is the easiest gravy. When I am extremely hardworking I will make a fresh chicken stock by browning chopped chicken wings with onions and boiling them in water to make a nice stock.

However if I have the time I will make a white wine gravy. Today daughter is not working and she requested for this as there’s half a bottle of white wine left so white wine gravy it is for today roast turkey lunch.

You just cannot have a roast dinner without gravy. Mixing cornflour with chicken cube and water is NOT gravy.

White Wine Chicken/Turkey Gravy

Ingredients

1 tbsp butter
1 tbsp mince shallots
½ tbsp mince garlic
1 cup white wine
1 pint chicken stock
Dash salt and pepper
1 tbsp roux equal amount of flour mix with butter

Instructions

Melt butter in a saucepan. Add in the shallots and garlic. Fry till translucent but not brown.
Add in the white wine and reduce to half by boiling.
Add in the stock and reduce to half by boiling.
After the sauce is reduced then add in the roux to thicken.
Lastly tip in the juice from the roasting tin and add in another slice of butter (optional)
Taste and season if you wish.

Notes

You can sieve the gravy so that it is smooth. My boy lollipop do not like the bits. However it is entirely up to you.

Melt butter in a saucepan.
Add in the shallots & garlic. Fry till translucent but not brown.
Add in the white wine and reduce to half by boiling.
Add in the stock and reduce to half by boiling.
Stir till smooth
Continue boiling
After the sauce is reduced then add in the roux to thicken.
tip in the juice from the roasting tin
Taste & season then sieve
Your gravy is done!
You cannot have a roast without gravy

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