Tag: wine

Roasted Lemon-Black Salsify – Belgian Recipe


Ingredients (2 servings):

  • 500 g fresh salsify roots
  • 1 lemon
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 1 bunch of parsley leaves chopped
  • 25 g butter
  • pepper and salt to taste

Preparation method:

  1. Rinse and brush the salsify because the roots can be very sandy and dirty.
  2. Peel the salsify roots using a vegetable peeler.
  3. Squeeze the juice of half lemon in a bowl with cold water.
  4. Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
  5. Cut the salsify into 5 cm pieces.
  6. Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
  7. Stir fry over high heat for about 5 minutes.
  8. Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
  9. Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
  10. Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
  11. Chop the parsley leaves.
  12. Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
  13. Serve them hot.

Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

Ingredients (4 servings ):

  • 1/2 kg chicken livers
  • 1/2 kg chanterelle mushrooms
  • 100 ml white wine
  • 1-2 tablespoons pear jam (to taste)
  • 100 g butter
  • 3-4 garlic cloves
  • 1 large onion
  • 200 g double cream
  • a bunch of parsley leaves.

Preparation method :

  1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
  2. Wash and clean the mushrooms. Cut them in smaller pieces.
  3. Chop coarsely the onion.
  4. Chop the garlic.
  5. Heat the butter in a heavy bottomed pot over medium heat.
  6. Add the chopped onions and salute them for 2 minutes.
  7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
  8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
  9. Chop the parsley leaves, setting aside half of them for garnishing.
  10. Add half of the chopped parsley leaves and the double cream.
  11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
  12. Serve with boiled potatoes and garnished with chopped parsley leaves.

Guinea Fowl with Lemon – Italian Recipe

Ingredients (2 servings):

  • 2 guinea fowl thighs
  • 1 medium onion
  • a few tablespoons olive oil
  • 1 lemon
  • 200 ml sweet or semi-sweet white wine

Preparation method:

  1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
  2. Dice the onion.
  3. Scrape some strips of rind from the lemon.
  4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
  5. Add the guinea fowl thighs to the pot and brown them on both sides.
  6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
  7. Serve while hot, garnished with some lemon slices and chopped green onions.