23 recipes for leftover wine

Posted by: Newswalle

Sangria Chicken recipe with leftover red wine. Photo: Rachel Kelly

I suspect that many of us agree on one thing; the leftover wine is a kind of myth. In my case it is almost as natural as the theory of quantum physics. Simply I can not get my head around it. But with age comes a little wisdom. Not that I'm closer to understanding the laws of the universe, but I have learned that it is better to keep the remains of a bottle of wine for another day instead of preparing for the inevitable thick head.

Suppose you have had a party and there are several bottles parted on the left. (It happens, apparently.) No need to pour off. (Unfortunately, I've seen this happen to you.) If you will take care of wine properly to keep for at least another day, if not more. It is unlikely that the same taste (although I found some rare cases, red wines have improved, but that probably says more about my taste buds).

You must have your wine should be tightly closed if you., The original cork or rubber with a sealer vacuum pump to remove air If you left only a small amount of wine, then it is best to decant into a smaller bottle or a clean container. I must admit that I have never found the vacuum pumps have made a big difference. When the wine is at the open air for a long period of time, begin to oxidize. When you put the bottle back in the fridge closed, this will help to show the process.

Wine which has been open for a few days and is perhaps a bit old-fashioned is ideal for cooking or use in marinades and salad dressings, and gives you a boost of rich flavor and intensity for all types of sauces, soups and stews, or makes a good basis for poaching fruits such as the classic pear in red wine. In the summer can be a nice dessert by macerating strawberries and other soft fruit with a little sugar, wine, pink or champagne can be produced.

I asked if there fixed rules about which wines to use in the dish. The classic combination is to use red wine with duck and game and red meat and white wine with fish, white meat and eggs. I personally think that such rules were to be broken; only work with what you have. I have found that in some cases the color of the wine can be replaced. Although I have the kind of robust wines rich in tannins, great body that you feel like you do drink only inhale the contents of a cigar box, I think that young, fresh and fruity red wines are best for cooking. In any case, no matter what wine you use, you will lose many of their qualities drink by boiling; all the subtleties, nuances and high flavors are often destroyed by heat.

1 Sangria Chicken

In cookbooks I inherited from my mother, the authors of the 1960s and 70s seemed to love throwing to give all old exotic ingredients in a bowl and then some glamorous Mediterranean characterized by the set name Riviera. I think it was a reaction to post-war rationing and, frankly, some of the recipes sounded terrible and looked worse. However, this recipe is more of an exception and was a family favorite.

Makes 8 servings

1 small orange
half a lemon
Red Wine 125ml
4 tbsp olive oil
Red wine vinegar 4 tbsp
24 green olives
2 tablespoons capers in vinegar, drained
1 tablespoon vinegar dressing (with capers)
4 bay leaves
4 cloves of garlic, finely chopped
2 sprigs of fresh thyme
1 teaspoon of salt
1/2 teaspoon black pepper
Chicken legs 2 kg (about 8 whole legs, thighs and lower leg including)
2 tablespoons honey or brown sugar

Quarter the orange and then cut into thin slices. Do not remove any pips. Do the same with half the lemon.

In a large bowl, combine the orange and lemon with wine, olive oil, vinegar, olives, capers, pickle liquor capers, bay leaf, garlic, thyme, salt, pepper and honey. Make sure it is well mixed.

Add the chicken pieces and rub the liquid to ensure that you are well covered in the marinade.

Cover with plastic wrap and refrigerate at least 8 hours or overnight in the refrigerator.

Pre-oven 4 to 180C/Gas Mark

Separate chicken legs in a large baking dish (skin side up). Pour. Marinade all over the chicken

Bake for 50 to 60 minutes, or until chicken is cooked and golden. Baste every 15 minutes or so.

Two. Prawns with garlic and chilli prawns, garlic, pepper and Aleppo white wine. Photo: Rachel Kelly

This is one of the easiest recipes, based on the classic Spanish tapas dish. It is best served warm with plenty of crusty bread to soak up the spicy juices

I have the Aleppo pepper that has a mild fruity flavor, but chili flakes is just as good, if a little warmer.

Serves 4 to 6

500g raw prawns, peeled,
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 teaspoon pepper Aleppo (or dried chili flakes)
60 ml white wine
, finely chopped (to serve) fresh parsley

Heat oil in a skillet over medium heat. The oil at the point where it starts, haze develop (but not burned). Add garlic and Aleppo pepper start in hot oil, fry the immediately.

Tip of the shrimp and toss to coat in the fragrant oil. To cook to start immediately and opaque. Once the shrimp are gone from gray to pink, add wine, which should bubble nicely. Cook for another minute and are prepared shrimp, seasoned with salt to serve. Sprinkle with a little chopped parsley.

March. Last year the challenge Wine Recipe Swap has Felicity Cloake readers had some really wonderful innings. But Moorish Betty Bee was inspired braised with cinnamon and raisins recipe for success.

April. A basic tomato sauce is enhanced by the fruit intensity of red or white wine. A splash of wine in a simple tomato soup is too beautiful.

May Wine of each color in a bolognese sauce is essential. Personally, I prefer red, but to be honest, I can not say often after a long, slow cooking, the difference. Take a look at amazing Justina food for duck ragout king.

6 I Can not many fish, he'll take a healthy sip of white wine, a classic marinires mussels or fish soup bouillabaisse think resist. I also use white wine in a classic butter or cream sauces, although care must be taken because the sauce can be separated.

7 mussels marinires perfect Felicity Cloake also shows that the simple classics "fast food" to.

8 For those of us that our good roast chicken with crispy skin, then the Chinese way of poaching chicken likes a little anemic. But in fact, the most beautiful chicken flavor and moist texture, but are a little pale. A recipe that I particularly like is for chicken "drunk" – a name that's really only if the cheap date is a baby chicken in a simple glass of wine or sherry!

During the 10 day legendary saving a banana, which I managed to save a few bananas votive and bring them to a better place, one of the recipes that I made was for a Philippine tomato sauce with banana as the main ingredient. It is delicious. I took the leftovers home and started applications. So the next time I made it, I have white wine and then the ketchup is used as a marinade for chicken. This recipe for banana ketchup, which benefits from perhaps one week of aging in the fridge, it's actually pretty good.

Banana ketchup contains leftover chutney and white wine. Photo: Rachel Kelly

11 on my list of things to try, Camilla is incredibly slow cooked lamb pulled Everything in white wine recipe Fab Food 4

12 One of my favorite dishes is the classic Bad meurette oeufs (eggs poached in red wine). You might think this sounds a little strange. And I must confess that I have never been able to make it have been nice, like the egg takes a faded purple. Ignore the looks, go for the taste.

13 Magnificent beef brisket braised in red wine Elizabeth is another delicious recipe that comes from a little red wine benefits.

14 Since I love history and historical both recipes, I could not pass up the opportunity to share Hannah Glasse 1747 recipe "To dress a duck with cucumber" The art of cooking, from Plain and simple, which includes a small glass of red wine.

. Try 15 slices tipsy Rupert Kirby (rabanadas) – enriched a Portuguese version of pain perdu (French toast) with port, but red or white wine would work well.

16 summer sausage and caramelized onions is something of a family favorite and uses only two tablespoons of wine, add a caramelized onion sauce to meat and pea puree to accompany. It's the kind of recipe that is perfect for those times when one day at least three seasons; hot, cold, gray, wet, or maybe just a normal summer in England.

17 For those of you who love wine and chocolate, you want to try this recipe pigeon Spanish style.

18 Claire from unusual (and also a frequent commentator on word of mouth as "Steenbeck") has some nice black chocolate sponge cake and red wine. Check out her food blog – it is ready to cook.

21 Additional Claire's fantastic recipes braised fennel and carrots in white wine with star anise, which is on my list of things to cook a Sunday roast next time.

23 An interesting idea I saw was to use leftover wine red to a salt taste red wine, toasting to the season meats, soups and stews. Although after reading that red wine has a positive effect and nourishes the skin, it may be, the use is worthwhile as bath salts too!

What do you want to do? Red or white? Sweet or salty?

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