Spicy Roasted Chickpeas in Lettuce Cups
Les Dauphins Côtes du Rhône Villages
Ingredients:
- – Handful Cherry Tomatoes halved
- – 1 or 2 Green Chillies
- – 2 tablespoons Ginger, cut into batons
- – Garlic (lots)
- – 1 can Chickpeas
- – 1 tsp Salt & Pepper to season
- – 1/4 Turmeric, 1 tsp Garam Masala, Cumin Powder & Tandoori Masala to spice up and add all the flavour
- – Generous drizzles of olive oil
- – Chopped Coriander to garnish
Recipe: Mix up all the ingredients except the coriander in an oven proof dish and up pop in the oven (pre-heated) at 180°C for 1 hour! When ready, garnish with coriander.
To serve:
- – Lettuce Cups
- – Sliced red cabbage for some extra crunch (optional)
- – Cucumber, Mint and Green Chilli Raita
Recipe for Cucumber, Mint and Green Chilli Raita: Simply blitz yoghurt, chunks of cucumber, half a green chilli (optional), handful of coriander, mint and 1/2 teaspoon salt and voila!
@binnysfoodandtravel
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Venison Ragu
Les Dauphins Côtes du Rhône Red
Ingredients:
- – A healthy glug of olive oil
- – 600 g venison
- – 1 white onion, diced
- – 100 g girolles
- – 6 shallots
- – 1 sprig of fresh rosemary
- – 3 tbsp tomato purée
- – 500 ml chicken stock
- – 500 ml red wine
- – 700 g fresh pappardelle
- – Parmesan and fresh parsley to garnish
Recipe:
- – Heat a pan and dd in the venison in batches and keep turning until browned on both sides, remove and set aside.
- – Add onions and mushrooms to the pan, and then add the shallots and rosemary and fry some more.
- – Then add the tomato puree and mix together
- – Then add the browned venison back into the pan with the chicken stock and bring to the boil
- – Turn down and cover with a lid and simmer for 1.5hrs
- – Use the back of a spoon to break up the cooked tender venison into smaller pieces and stir well
- – Continue to simmer and then serve with the fresh pappardelle.
@thefernfeed
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Slow Cooked Duck Legs with plum and oranges
Les Dauphins Côtes du Rhône Villages
Ingredients:
- – 2 Duck Legs
- – 3 oranges – sliced into quarters, one juiced
- – 3-4 plums – sliced into quarters
- – 75ml red wine
- – 75ml water
For the Marinade:
- – 2 tablespoons of soy sauce
- – 1 tsp chilli flakes
- – 1 tsp black ground pepper
- – 2-3 whole cloves
- – 3 cloves crushed garlic
- – 1 mild red chilli – finely cut
- – 1 tablespoon runny honey
- – 1 tablespoon tomato ketchup
- – A splash of tabasco
- – A splash of Worcester sauce (optional)
- – Juice of one orange
Recipe:
- – Place duck legs in bowl and score small holes on each leg
- – Put the plum and orange pieces over the legs
- – Squeeze the juice of one orange into the bowl and set to one side
- – In a new bowl, combine all the ingredients for the marinade and let it sit for a few minutes
- – Pour over the duck legs, plums and oranges and stir to combine
- – Cover and leave in fridge for 2-4 hours (depending on how long you have)
- – Pre-heat oven to fan 160°C
- – Heat a little oil in an oven proof pan/ pot that can be covered
- – Take the duck legs out from the marinade sauce and brown off in the pot for a few minutes
- – Then pour rest of marinade sauce with oranges and plums into casserole pot with legs
- – Add 75ml of water and 75ml red wine, stir through, cover and place in oven
- – Cook for 2 hours, check after one hour and turn legs/ stir the sauce
- – When done you should have beautifully cooked tender duck legs, with the meat easily falling off the bone, with a delicious rich, gently spiced gravy of plums and oranges.
- – Serve with roast potatoes and other vegetables of choice
- – Enjoy with a glass of Cellier Les Dauphins Côtes Du Rhône Villages !
@wineawaytheday
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Indian Inspired Autumn Vegetable Dauphinoise
Les Dauphins Côtes du Rhône White
Ingredients:
- – 400 g of butternut squash
- – Bits of a fennel bulb
- – 1 large onion
- – 80 g baby spinach
- – One 400 g tin of chickpeas (drained, rinsed, and finely chopped)
- – 1 tsp garam masala
- – 1 tsp coarsely chopped fennel seeds
- – 1/2 tsp cumin
- – A large pinch of nutmeg
- – The juice of half a lemon
- – A splash of white wine
- – 250 ml heavy cream
- – 200 ml whole milk
- – 5 smashed garlic cloves
- – 1 bay leaf
- – 100 g of gruyere and 100 g of comté
- – 6 white potatoes
- – Olive oi
Recipe:
- – Peel and slice the butternut squash, then slice the non-seedy bit into 2-3mm circles. Rub with some olive oil and bake at 180°C fan until tender.
- – In a saucepan, heat a few tablespoons of olive oil, then soften the non-core and stalk bits of a fennel bulb (thinly sliced) with one large, finely chopped onion, baby spinach, chickpeas, garam masala, coarsely chopped fennel seeds, cumin, a large pinch of nutmeg, the juice of half a lemon, and a splash of white wine.
- – In a separate pan, heat heavy cream and whole milk on medium and steep it with smashed garlic cloves and 1 bay leaf for about 25 minutes. Grate gruyere and comté and set aside.
- – Finally, peel and slice white potatoes, slice into 1-2mm slices, and grease a 9-inch baking dish or pan with some butter.
- – Assemble the dauphinoise by layering as follows: potato, chickpea mixture, scatter of cheese, squash slices, chickpea mix, scatter of cheese, layer of potato, and a final scatter of cheese, sea salt, and black pepper.
- – Pour the steeped cream and milk over the top, bake for ~35 mins at 170°C fan, let cool for about 15 mins, and enjoy!
@working_girl_food_and_wine
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Thai Massaman Curry with Baked Tofu
Les Dauphins Côtes du Rhône Villages
Ingredients:
- – Broccoli head
- – 2 carrots
- – 1 onion
- – 2 medium potatoes
- – 400 g Tofu
- – Handful of peanuts
- – Handful of cashew nuts
- – Cumin seeds
- – Coriander seeds
- – Coconut milk – 1 tin
- – Fish sauce
- – Coconut oil
- – Peanut Butter
- – Chunk of ginger 3cm
- – Lemongrass – 2 stems
- – Massaman sauce (pouch)
Recipe:
- – Chop the veg
- – Chop the tofu into cubes
- – Roast the cashews and peanuts and pound
- – Roast & pound the coriander & cumin seeds
- – Chop the ginger & coriander into small pieces
- – Boil the veg
- – Marinate the tofu in peanut butter and soya sauce and bake for 20 mins
- – Cook the onions in the massaman sauce
- – Add the coconut milk
- – Add the cooked vegetables
- – Add the ground coriander & cumin
- – Add the nuts
- – Add pinch of cinnamon
- – Add a few dashes of fish sauce
- – Add a teaspoon of palm sugar
- – Simmer
- – Serve with the baked tofu
@sumiliertasting
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Cod cheeks in Lemon and caper butter with garlicky roast tomatoes, herbed new potatoes, and samphire
Les Dauphins Côtes du Rhône White
Ingredients:
- – 1 garlic clove
- – 3 vine tomatoes
- – 500g new potatoes
- – 50g butter, softened
- – Handful of flat leaf parsley
- – 1 lemon
- – 1tbsp capers
- – 290g cod cheeks
- – 50g samphire
Recipe:
- – Heat oven to 180°C: Line a large baking tray with greaseproof paper, slice the tomatoes into 2cm slices and arrange on tray. Peel and finely chop the garlic. Sprinkle garlic over the tomatoes and season and drizzle with some olive oil. Bake for 35-40 mins.
- – Scrub the new potatoes and cut larger one into bite size pieces. Place in a pan with cold water. Add a pinch of salt and bring to the boil, then simmer for 10-15 mins until tender.
- – Scoop half the softened butter into a small bowl and finely chop the parsley and add to the bowl. Grate the lemon zest and squeeze in half the juice. Add the capes and a little salt and pepper and stir to create your caper and lemon butter.
- – Pour a splash of olive oil into a frying pan and warm on a medium heat. When hot add the cod cheeks for 5 mins, turning once until golden. After 5 mins scoop the caper and lemon butter into the pan. Fry together for a bit longer spooning the melted butter over the fish. Take off the heat and transfer to warm serving plates and drizzle over the buttery juices from the pan.
- – When the potatoes have cooked, drain well. Tip the potatoes back into the pan and add the remaining butter. Sprinkle with salt and pepper and toss together. Serve together with the roast tomatoes, potatoes and samphire.
@londonfoodstagirl
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King prawn, feta, and olive tagliatelle
Les Dauphins Côtes du Rhône White
Ingredients:
- – 225 g raw, peeled jumbo king prawns
- – 160 g de-stoned Kalamata olives, cut in half
- – 200 g block of Greek feta
- – Handful of capers
- – 250 g vine tomatoes
- – 250 g fresh tagliatelle pasta
- – Glug of Cellier des Dauphins white Côtes du Rhône wine
- – Handful of fresh parsley
- – 1 clove of finely chopped garlic
- – Olive oil
- – Salt and pepper
Recipe:
- – Heat olive oil in a pan on a medium heat. Add the block of feta (whole) to the centre of the pan and drizzle with a little olive oil, salt and pepper. Add the tomatoes to the same pan to soften. Turn the block of feta after five minutes and cook for a further five minutes.
- – Whilst this is cooking, in a separate pan (also on a medium heat with olive oil), add the raw prawns and chopped garlic, plus salt and pepper. Cook until the prawns are pink throughout.
- – In a separate saucepan, add the fresh tagliatelle to boiling water and cook as per packet instructions (usually around four minutes).
- – Add the halved olives and capers to the pan with the feta, and a good glug of Cellier des Dauphins white wine. Gently break up the feta and turn down to a low heat.
- – Drain the pasta, and add to the feta, capers, olives and tomatoes. Add the cooked prawns to this pan too and mix the ingredients together on a low heat.
- – Sprinkle over a handful of parsley, pour yourself a glass of Cellier des Dauphins, and serve!
@kirstywoodgate_wine
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Pepper crusted venison, blackberry and chocolate sauce
Les Dauphins Côtes du Rhône Villages
Ingredients (seasonal produce from the local area):
- – Venison loins (from farmer next door)
- – Coarsely ground Black pepper
- – Chopped onion
- – Chopped celery
- – Tsp porcini powder
- – Dash of Worcestershire sauce
- – Large handful of foraged blackberries
- – Dark chocolate
- – Dash of red wine
Recipe:
- – Coat the venison loins with black pepper
- – Fry in a very hot pan, sear on both sides
- – For the sauce fry the onions and celery, add the red wine and blackberries and a pinch of porcini powder with a dash of Worcestershire sauce.
- – Add in a couple of chunks of the dark chocolate at the end and stir well.
- – Serve with homemade chips and rocket.
@joeyandkatycook
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Vegetarian Spinach & Feta Pie
Les Dauphins Côtes du Rhône White
Ingredients:
- – 100 g pine nuts
- – 5 large free-range eggs
- – 300 g feta cheese
- – 50 g Cheddar cheese
- – Dried oregano
- – 1 lemon
- – Olive oil
- – 1 knob of unsalted butter
- – 400 g baby spinach
- – 1 x 270 g pack of filo pastry
- – Cayenne pepper
Recipe:
- – Add the eggs and the mix of cheddar & feta cheese into a bowl and mix.
- – Add the zest of lemon, the roasted pine nuts and some pepper and oregano and mix well.
- – Then add the wilted spinach and mix again.
- – Prepare the filo pastry, layer in rectangles and add to a deep pan.
- – Add your mixture and press down and bake in the over for about 20mins.
@thewinequeen_
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