Recipe - guidelines

 

D-Block shiraz ganache                   Shiraz chocolate sauce

250 ml    Shiraz       > reduced with spices and pinch of salt      >    to 25ml

25 ml cream     and  120 g   dark Belgium chocolate      >   microwave 20 - 30 sec.

add 25 ml shiraz reduction       and mix vigorously 2 min till smooth and glossy***

*** the consistency depends on quality of chocolate and temperature    

 

 

                                                         winefood recipe guidelines

WineFood guidelines are freestyle cooking tools; giving you experimental freedom to develop taste and flavor to your gusto. For example if you like garlic use more, if you don't, use less or not at all. Trust your intuition, ask your tastebuds, use common sense and  keep  in mind,- in most cases you can add more later if you wish! Here are the winefood essentials.

Please see this guidelines as a simplified tool for people with some cooking experience. If you attend to one or better more ;-) menu session you will be able to use this guidelines effectively. We also offer midweek winefood workshops for all the winefood guidelines.

 

1	light reduction   50%     white wine              fumet*
1	reduce any wine by about 50%               to your taste
2
3	you can add any herbs, seeds, cinnamon etc. garlic, shallots leek, onion or orange or citrus peel
4
5	use for dressings and to marinate fish or meat	to intensify flavour & acidity   use as 'starter kit for many dishes               *add lemon jus & zest to marinate crevice
6
7	for beurre blanc whisk pieces of cold butter in boiling reduction

 

2	strong reduction  75%  -red-                       essence
1	reduce any wine by about 75%                  to your taste
2
3	you can add any herbs, seeds, cinnamon etc. garlic, shallots leek, onion or orange or citrus peel
4
5	use for dressings and to marinate fish or meat	picture: beurre rouge                >>add cold butter
6
7	use with lemon jus to make crevice

 

3	spiced wine shot
1	lime cordial         (sweetness) » 20%
2	soy sauce*           (saltiness)    » 20%
3	wine                                            » 60%
4	*spice salt        if you don't like soy
5		the function of the spice shot is to deliver taste& flavour ...and produce steam  add water to maintain steam,
6
7

 

 

4	wine master stock                              for braising dishes
1	200      caramelized onion  [6]           knob coconut oil*
2	50        tomato paste                           dash lime cordial*
3	50        dark soy sauce
4	400      wine*
5	20        aroma salt [3]	* red wine for slow cooked dark meat white wine for veal and chicken
6	add bay leaves garlic pimento etc, if you wish
7	200    water       only if braising time is longer than 1 hour
* for dry and lean meat

 

5	winefood sabayon             sweet and savoury
1	2 egg yolk
2	50 sugar                    flavour: cinnamon zest etc.
3	90 wine                     wish over water bath till thickens
4
5	2 egg yolk
6	50  stock or coulis               flavour: cinnamon zest etc.
7	40 wine                     wish over water bath till thickens

 

 

6	winefood aroma pearls                      shiraz 'caviar'
1	cool olive oil in tall container
2	1/3 cup   strong reduction 75%   [2]          mix with
3	1 g    agar agar                                          bring to boil
4	cool down a few minutes
5	fill in syringe and 'drip' in cold olive oil
6	pass through sieve and gentle rinse in salty water
7

 

 

7	wine dressing                                            wine vinaigrette
1	1 whole lemon               seeded cut in small pieces
2	80 g citrus/apricot jam
3	200 g dry wine
4	50 lime cordial
5	20 g spice salt    bit turmeric	citrus or orange dressing
6	500 olive oil
7	mix with stick blender and sieve after 12 hours
add apple vinegar    optional for more acidity

 

 

 

8	winefood mayonnaise/ aioli
1	1 extra large egg      don't break yolk    or 1 egg plus 1 yolk
2	200    grape seed oil                     or veggie and olive oil
3	1/2 a  lemon jus  and 1 shot wine reduction
4	1 spoon mustard
5	pinch salt	for aioli blend garlic and oil first for tatare sauce blend herbs & capers in oil first
6	all in stick blender cup                            whole egg first
7	position blender carefully over the whole egg yolk, so the blender’s basket covers and encloses egg yolk...puls 3 seconds and lift blander
very slowly to incorporate all ingredients

 

 

 

 

 

 

 

 

9	winefood aroma salt
1	whole seedy spices*
2	blend with spice grinder or mortar & pestle
3	add equal amount of salt to spice powder
4	mix salt and spices together
5	sifted- if you don't like coarse spice mix?	optional   cream of tartar(acid) as antioxidant and make meat tender
6	you can also use dried herbs in your mix
7	add spoon of turmeric for  curry powder
optional   cream of tartar(acid) as antioxidant and make meat tender

 

 

10	caramelised white wine onion
1	~half cup olive oil                                                     heated
2	add 2-3 white onion                                             chopped
3	1 soup spoon salt                                    or spiced salt [3]
4	high heat-caramelise to desired colour
5	add dash wine [ 1]   and reduce
6
7

 

11	caramelised red wine onion
1	~half cup olive oil                        heated
2	add 2-3 red onion                    chopped
3	1 soup spoon salt       or spiced salt [3]
4	high heat-caramelise to desired colour
5	add dash wine [2} and reduce
6
7

 

 

 

12	universal wine pastry
1	2  eggs     30 oil    60  wine   100 self raising   pinch salt
2	add flavour of choice  pepper  pesto  or herbs
3	all in one bowl  mix quick and not to long
4	use for finger food cocktail 'muffin'
5	crouton base  finger food sponge and tart shells
6
7

 

13	'wine pasta'                                     crisp pan-fried
1	about 2/3 cup of wine
2	shot of olive oil                              pinch salt/pepper
3	if desired add other spices
4	add plain flour             a bit at the time till thickens
5	' test'         poor thin spiral on hot, lightly buttered pan or hotplate
6	add more flour if needed
7	turn and toss only if pasta starts 'browning'

 

14	winefood bread
1	400 wine       50 oil                         50 toasted almond meal
2	15 yeast    10 aroma- salt       150 whole 150 plain flour(1)
3	20 lime cordial                        mix medium speed 8 min
4	400 plain flour (2)*                         add mix 3 more min
5	set aside double in size	add toasted seeds or Dukkah ?   brush with brown butter after baking
6	knock back form bread
7	bake 210c   rolls about 12 min    bread depend on size
* add bit more flour if needed

 

 

15	winefood flat bread
1	1 part yoghurt
2	1 part plain flour
3	spoon caramelized onion                         or herbs/pesto
4	mix and add flour on the go to form soft dough
5	if you use no caramelized onion add pinch of salt
6
7

 

 

16	winefood gnocchi parisienne
1	250   wine                                                     white or red ?
2	40      butter
3	40      cream cheese
4	5       aroma salt  >>>                               bring all to boil
5	150    plain flour mix with   25 finely grated cheese	look at u tube for choux pastry   can be used directly after boiling in sauce-dishes,...nice if cooled completely an than pan-roasted
6	at flour &cheese mix at once to boiling wine mix stir vigorously
7	...bring back to heat stirring constantl till...a ball formed
...cool 3 min and add  2 small eggs one at the time...cool completely and form gnocchi with spoon ...directly in boiling salt water... simmer 1 min... remove in icy water to cool 3 min ...drain...keep in fridge

 

17	steamed wine gnocchis
1	300 wine                white preferred    red posible
2	300 self raising flour
3	80  cream cheese                       softened in microwave
4	aroma salt   lemon zest
5	mix intense for 3 min	use hot strait from steaming... ...however ice if cooled down and pan-fried in brown butter or olive oil ...tosed with caramelised onion or herbs
6	add more flour to form 'elastic' dough
7	role and cut or form small dumplings or gnocchi
place on Chinese steam basket or steam sieve

 

 

 

 

 

 

 

18	red wine potatoes
1	Red skin potatoes-Pontiac/Desiree      peeled -cut in cubs
2	cover with red wine                        season w aroma salt
3	boil - not to soft         about 11 min
4	drain*** and cool down
5	'oil spray'       and roast in oven 200° till desired colour	*** add spoon of onion jam to remaining 'cookig-wine' and reduce for sauce e.g. beurre rouge
6
7	nice with duck fat - fresh thyme -garlic - or Rosemarie
beurre rouge: whisk cold butter into simmering reduction

 

19	red wine pastry   &  sabayon sponge
1	1 egg      dash oil    dash red      big spoon brown sugar
2	big spoon self raising flour    nuts/almonds optional
3	whisk together without stirring to long - pancake texture
4	sabayon sponge
5	2eggs    dash honey   shot white wine
6	1/2 spoon tapioca ( or corn flour)         turmeric
7	whisk over double boiler till thickens and foamy

 

 

 

 

 

 

 

 

20	winefood dark chocolate & shiraz mousse
1	250 milk    50 sugar   15  starch                  bring to boil
2	250 shiraz 10 gelatine              mixed  add  and simmer
3	450 dark chocolate  40 fortified             add to hot mix
4	cool mixture and add    600 soft peak cream
5
6
7

 

21	white noble mousse
1	250 milk    50 sugar   15  starch                  bring to boil
2	250 sweet wine  10 gelatine    mixed  add  and simmer
3	450 white chocolate  40 grappa/brandy     add to hot mix
4	cool mixture and fold in          600 soft peak cream
5
6
7

 

22	wine semifreddo
1	6 egg yolk     50 honey-warm    60 hot wine reduction
2	30 sugar               wiped over double boiler till thickens
3	add 40  grappa/brandy    and wipe cold over icy water
4
5	600  cream    100 icing sugar                 wiped soft peak
6	fold both together and freeze
7

 

23	red wine panko crumbs
1
2	soak crumbs with heavy red wine reduction
3	dehydrate toast lightly
4	or fry crisp in clarified butter
5
6
7

 

 

24	shiraz marshmallows
1	3/4 cup shiraz mulled wine             ...mix with
2	20 g gelatine
3	2 cubs sugar  1 cub water                ... cook to 120°C
4	pour hot sugar and wine-gelatine mix in mixing-bowl
5	cool for 10 min   and beat until foam sets
6
7

 

24	shiraz crème brûlée
1	100 sugar
2	200 wine
3	15 starch      combine    boil   cool down
4
5	3 eggs
6	125 milk
7	300 cream      mix stick blender
fill in form cook        120    40 min