Red Wine Risotto

Ingredients
300g Risotto Rice (long grain will do)
450ml Red Wine
600ml Chicken Stock
125g Butter
250g Mushrooms (sliced)
175g Parmesan (grated)
2 Red Onions (thinly chopped)
2 Cloves Garlic (thinly chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Large Frying Pan
1 Spatula

The Good Bit

1. Pour the red wine and stock in your pan and bring to a gentle simmer, in the frying pan, heat up a little oil and add half the butter, gently cook the onions and garlic until they are soft (don't brown them)
2. Add the rice to the frying pan and stir well, now add the stock from the other pan until you just cover the rice, keep the liquid simmering and keep stirring, as the liquid soaks up, add a little more stock and keep stirring, keep this up, adding a little stock at a time until all the stock has been absorbed.
3. When you've got the point when you are half way through your stock, add in the mushrooms and season with salt and pepper, finally add in the butter when all the stock is gone and most of the parmesan, stir in and serve. sprinkle over the remaining parmesan.

Serves 4

Mushrooms in Red Wine

Ingredients
1 Onion (thinly chopped)
1 Clove Garlic (crushed)
375g Button Mushrooms (cleaned and bottom of stalks cut off)
125g Smoked Ham (cooked, cut into strips)
1 Teaspoon Dried Mixed Herbs
150ml Red Wine
Olive Oil
Salt and Pepper
1 Baguette to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
4 Ramekin Dishes
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the garlic and onion until it goes soft but don't colour it, about 3 minutes, add in the herbs, ham, mushrooms and red wine, season to taste the bring to the boil then turn off the heat and leave for 30 minutes.
2. With about 10 minutes to go, pre heat your oven to 220c 425f gas 7, Divide the mixture between the four ramekin dishes and place in the oven for 15 minutes, serve with the French bread. (This too can be pre prepared in the morning or day before and just given that final blast in the oven on that special day)
   

Serves 4

Pheasant with Cabbage and Mustard Sauce

Ingredients
5 Tablespoons Butter (if you can get hold of clarified use that)
4 Pheasant Breasts (boneless and skinless)
425g Savoy Cabbage (shredded)
300ml Game Stock (if you can buy this or use chicken stock)
300ml Red Wine
300ml Single Cream
2 Tablespoons of Port (for that Christmas feel, or you can leave this out)
3 Tablespoons Wholegrain Mustard
50g Butter
Salt and Pepper
4 Sprigs of Any Herb to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
2 Large Pans

The Good Bit

1. THIS STAGE SHOULD BE DONE 3-4 MINUTES MAXIMUM BEFORE YOU ARE ABOUT TO SERVE UP, YOU MAY WANT TO PREPARE THE CABBAGE AND SAUCE IN ADVANCE. Start by melting the 5 tablespoons of butter in your frying pan, then fry the breasts over a gentle heat for 4 minutes, remove, season and set aside, the flesh should feel firm but springy to the touch and the meat should look just cooked when cut.
   
2. The sauce is easy, combine the chicken (or game if you can get it) stock with the red wine, heat in a pan and reduce by half, stir in the mustard and cream and reduce until the sauce has thickened enough to coat the back of your spoon when you hold it up, if it runs off cook a little longer, finally season it with salt and pepper.
3. The cabbage should be cooked and drained then toss in the 50g of butter and swill around to give a good even coating, now pile in the centre of each plate , carve the pheasant into 3-4 slices then position nicely on top, spoon over a little of the sauce, decorate with your sprig and serve
   

Serves 4

Beef and Pasta Bows

Ingredients
300g Pasta Bows
350g Minced Beef
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Courgette (chopped into chunks)
1 Carrot (diced)
1 Red Pepper (cored de seeded and chopped into chunks)
125g Button Mushrooms (quartered)
250ml Red Wine
1x400g Can Chopped Tomatoes
3 Tablespoons Fresh Parsley (roughly chopped)
2 Tablespoons Fresh Basil (roughly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3 rds full with boiling salted water)
1 Large Frying Pan
1 Spatula
1 Colander

The Good Bit

1. Cook the pasta according to packet instructions (usually about 10 minutes) when the pasta is just beginning to go soft, drain the in the colander and set aside.
2. In the frying pan stir fry the beef and onion until the meat is browned (about 8 minutes) then add in the rest of the vegetables and cook until they are soft and tender (about 6 minutes) then add in the red wine and cook until all the liquid has gone.
3. Add in the tomatoes (and a few chopped ones to if you want to fill the meal out a little) and simmer for 5 minutes, adjust the seasoning then add in the herbs and pasta, reheat quickly and serve.
   

Serves 4

Pot Roast Beef

Ingredients
1.25kg Beef (topside or silverside)
2 Large Onions (quartered)
2 Carrots (cut into 1cm long chunks)
1 Bouquet Garni (or 2 Sprigs each Thyme, parsley and Marjoram)
4 Black Pepper Corns
1/2 Teaspoon Salt
150ml Red Wine
450ml Water
2 Teaspoons Cornflour
4 Tablespoons Oil
25g Butter

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Casserole Dish With Lid
Silver Foil
1 Slotted Spoon
1 Cup

The Good Bit

1. Pre heat the oven to 150c 300f gas 2. Heat the oil and butter in the frying pan and cook the beef until browned evenly all over. remove and place in the casserole dish, surround with the vegetables, add the herbs, salt and peppercorns and top up with the wine and water.
2. Cover with foil then the lid and place in the oven for 3 hours.
3. Pull the beef out when done and leave to rest on a serving plate, surround it with the vegetables, discard the bouquet garni (or sprigs) and transfer the juices to the frying pan and bring to the boil.
4. In the cup add the cornflour and approximately 1 1/2 teaspoons of water, mix until you have a smooth paste then add a little of the gravy, stir well then pour this mixture into the frying pan too stirring continuously, if the sauce is too thick just add a little water. pour the sauce over the beef and vegetables and serve
   

Serves 4

Meatballs With Cheese

Ingredients
450g Minced Pork
8 Spring Onions Thinly chopped)
4 Cloves Garlic (thinly chopped)
2 Red Chillies (de seeded and thinly chopped)
300g Pasta
2 400g Cans Chopped Tomatoes
4 Tablespoons Parmesan (grated)
1 Teaspoon Dried Thyme (or 2 teaspoons fresh)
200ml Red Wine
2 Bay Leaves
A Splash of Oil
A Pinch of Sugar
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon
1 Large Pan
1 Large Pan (2/3rds full with boiling salted water)

The Good Bit

1. Mix the mince, onion, garlic, chilli, parmesan, thyme and a good sprinkle of salt and pepper together, then shape into 24 small balls. Heat the oil in the pan and place in the balls and cook for 3-4 minutes until browned evenly, then pop in the red wine for and boil hard for 2 minutes.
2. Meanwhile cook your pasta to packet instructions, usually about 8-10 minutes. When the red wine has had it's 2 minutes, reduce the heat and pour in the tomatoes along with the bay leaves, the sugar and some more salt and pepper, bring back to the boil and simmer for 10 minutes.
3. Drain your pasta, then spoon in a little of the sauce from the other pan, swirl round well to coat the pasta then serve and top off with the meatballs and the rest of the sauce.
   

Serves 4

Roasted Onions in Balsamic Vinegar

Ingredients
4 Large Red Onions
1 Clove Garlic (crushed)
1 Tablespoon Fresh Thyme (chopped)
1 Tablespoon Fresh Rosemary (chopped)
1 Teaspoon Coriander Seeds (crushed)
3 Tablespoons Balsamic Vinegar
3 Tablespoons Red wine
1 Tablespoon Clear Honey
2 Tablespoons Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
Pestle and Mortar (unless you can use the back of your knife or a rolling pin)
2 Mixing Bowls
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 220c 425f gas 7Cut the onions into eighths from stalk to root end without cutting all the way through and press open then place in your roasting tin.
2. Mix together the olive oil, garlic and coriander seeds then drizzle this over the onions, place them in the oven for 30 minutes.
3. Whilst that is doing mix the other bowl the vinegar, wine and honey, when the onions have had the 30 minutes, pour a small amount over each onion and then get them back in the oven for another 25-30 minutes, serve hot and pour on them juices from out of the pan, lovely!

Serves 4

Peppered Steak

Ingredients
4 Beef Steaks (a serving each)
4 Tablespoons Pepper corns
200g Mushrooms (button, chestnut, sliced)
4 Tablespoons Brandy
300ml Red Wine (something good but not your best from the wine cellar that you've been saving for the last 5 years)
1/2 Teaspoon Dried Thyme
2 Tablespoons Redcurrant Jelly (Cranberry will also do)
450g Potatoes (grated with the largest grating holes)
A Splash of Oil
Flour
Salt and Pepper to Taste
Chives or Fresh Thyme to Garnish

Equipment
2 Frying Pans (1 large 1 small)
2 Spatulas
1 Sharp Knife
1 Chopping Board
1 Grater
Rolling Pin (or something heavy)
1 Food Bag
Pastry Brush

The Good Bit

1. In the food bag crack the pepper corns with the rolling pin or your heavy item, then sprinkle this onto your steaks when all the pepper is used, push the cracked corns into the meat with your fingers. Now Brush each steak with a little oil and fry in a hot pan for 3-4 minutes on both sides until its well browned on both sides.
2. Split the grated potato into four even amounts and add a tablespoon of flour to each, your going to have to fry each portion off separately. With a little oil in the other frying pan you need to pat the grated the potato down and fry on both sides until golden (3-4 minutes) then repeat for the other 3 portions.
3. If your steaks are looking done whilst you are doing this, take them out of the pan and place on a plate and cover to keep warm (they'll be nice and juicy like this) Add the mushrooms to the steak frying pan and fry for a minute until beginning to brown.
4. The add the brandy and ignite (be careful) once the flames have gone add the red wine, redcurrant jelly and thyme and boil until the redcurrant has dissolved, season to taste.
5. Place a golden potato pancake on each plate, top with a steak then spoon around the mushrooms and red wine sauce, garnish with fresh thyme or chives (ladies if you serve this to any man, he'll be yours! and men if you serve it to a lady, she'll think your a genius in the kitchen!)

Serves 4 (half the ingredients for a cosy but luxury meal for 2)

Spaghetti Bolognese

Ingredients
500g Pasta
500g Minced Beef
1 Onion (finely chopped)
4 Rashers Bacon (rind taken off and chopped)
1 Carrot (diced)
1 Stick Celery (diced)
1 400g Can Chopped Tomatoes
150ml Red Wine (a decent quality wine is better)
125ml Milk
1 Teaspoon Chopped Oregano (1/2 if using dried)
1/4 Teaspoon Dried Nutmeg
1 Tablespoon Sugar
Splash of Olive Oil
Salt and Pepper
Optional
2 Beef Stock Cubes
A Splash of Worcestershire Sauce
Parmesan for Serving

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Add a very good splash of oil to the frying pan and heat the onion, bacon, carrot and celery until the onion begins to brown (5 minutes) stirring continuously. then add the beef and cook until well browned, at this point you can add the stock cubes and a splash of sauce if you are using, stir well and cook for another minute.
2. Add the red wine and bring to a good boil, cooking until the wine has reduced by about 2/3rds.
3. Add the milk and nutmeg and cook until most of the liquid has been soaked up by the meat, then add the tomatoes, sugar and oregano and leave to simmer over a low heat for 2-3 hours. Season
   
4. Cook the pasta when required, usually about 10-15 minutes in a pan of boiling salted water, (don't be afraid to get a spoon in there and try a piece, if it's still crunchy give it a few minutes more, if it's soft, get it out straight away)
5. Serve a 1/4 of the pasta each and a good helping of the bolognese on top, sprinkle Parmesan on top for the authentic taste!

Serves 4

Coq Au Vin

Ingredients
750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup

The Good Bit

1. Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
2. Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
3. Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
4. Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
5. In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin

Serves 4