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Cooking

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  • steveTusteveTu Posts: 3,219
    What about a bit of red wine gravy for use with leftover gammon?
    UK - South Coast Retirement Campus (East)
  • UffUff Posts: 3,199
    Five glasses left now, I added an extra half glass to the chicken that I cooked. By heck it's good. One portion for dinner and 3 to freeze. 
    How long will it last in the fridge now it's been opened any idea folks? 
    SW SCOTLAND but born in Derbyshire
  • steveTusteveTu Posts: 3,219
    I did try a risotto with red wine as well the other day - and that wasn't too bad at all. Maybe with a bit of chorizo - a paella/risotto hybrid?
    UK - South Coast Retirement Campus (East)
  • UffUff Posts: 3,199
    steveTu said:
    What about a bit of red wine gravy for use with leftover gammon?
    That sounds good and I have a small gammon joint in the freezer. I'll get it out now, thank you.
    SW SCOTLAND but born in Derbyshire
  • bertrand-mabelbertrand-mabel Posts: 2,697
    Pears from the garden have successfully been put in the freezer with red wine, so mulled wine would be good as well.
    The pears have come from the garden...not the red wine!
  • fidgetbonesfidgetbones Posts: 17,618
    Soak dried fruit in it and make cake.
  • tui34tui34 Posts: 3,493
    No @steveTu  Red wine in risotto is a no-no.  A glug of white wine is okay.  Rosé if no white available but not red.  I agree with @steephill that the spices of a mulled wine would marry correctly with a curry or tajine - it's the cinnamon that dominates.  Pears or fruit would probably be lovely with a scoop of vanilla ice-cream! @Obelixx !!  Qu'est qu'on est gourmand!!
    A good hoeing is worth two waterings.

  • UffUff Posts: 3,199
    Some terrific ideas here folks, thank you. I'll cook the gammon tomorrow and report back. I made some mincemeat about 3 weeks before Christmas that was a bit on the dry side so I'll add some of the mulled wine to that to moisten it. 
    I can see that I shall be buying more mulled wine to try out your suggestions. 
    SW SCOTLAND but born in Derbyshire
  • ObelixxObelixx Posts: 30,090
    Recipe for spiced plums - but I expect any spare mulled wine would give a good result and you can always add star anise and/or cinnamon sticks if needed.

                                  Spiced Plums

    The plums need to be firm.  If they are too ripe they will start to disintegrate and go mushy.  They will still taste great but not be so pretty.    

    12              plums
    275ml         red wine
    275g           sugar
    3                star anise
    6                cloves 
    1                cinnamon stick  

    Boil the wine, sugar and spices till the sugar is dissolved and it starts to become syrupy.  Wash, halve and stone the plums and simmer them for 2 minutes.  Allow to cool and leave for 48 hours to mature.   Serve cold.  


    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • UffUff Posts: 3,199
    Am I right in thinking that these plums could be bottled and stored for the winter Obelixx?
    SW SCOTLAND but born in Derbyshire
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