3 White Wine Recipes You Need to Try

You might have seen some professional chefs on television prepare food using white wine, but you don’t need to be a Michelin-star chef to pull off these three easy mouth-watering recipes.

Roasted Pacific Cod

Ingredients: 2 pounds Pacific cod (or halibut), ¾ cup dry white wine, lemon zest, ½ cup mixed olives, 1 tablespoon olive oil, ¼ teaspoon red pepper flakes, ¼ cup flat-leaf parsley, and kosher salt and pepper

Preparation: Preheat oven to 400°F. In a pan, place the fish then add the wine, olives, and lemon zest. Drizzle with oil, peppers, and seasoning. Roast in oven for about 20 minutes. Sprinkle with parsley before serving.

Chicken, Ham, and Leek Pie

Ingredients: 350 grams flour and 200 grams butter for pastry, 450 mL chicken stock, 3 skinned chicken breasts, 75 grams butter, 2 trimmed leeks, 2 crushed garlic cloves, 50 grams flour, 200 mL milk, 2 tablespoons white wine, 150 mL double cream, 150 grams carved ham, and sea salt flakes and black pepper

Preparation: Heat chicken pan then later add the chicken breast and simmer. Cover for 10 minutes then remove the meat and place the liquor in a separate container. Next, melt the butter then add leeks and garlic before stirring in the flour. Cook for 30 seconds before slowly pouring milk, stock, and white wine. Simmer for 3 minutes before seasoning. Remove from heat then stir in cream, cover the bowl and set aside to cool.

Preheat oven to 180°C and place baking tray. To create the pastry, place the flour and butter in a food processor. Pour in beaten egg and water to form a ball. Roll pastry on flour surface then place one half on the pie dish, then place the chicken breasts in the sauce along with the leeks and ham before pouring this mixture on the pie dish. Roll the other half on top before baking for 35 to 40 minutes.

Cream of Fennel Soup

Ingredients: 2 star anise, 1 teaspoon coriander seeds, ¼ cup canola oil, 1 clove, 4 bulbs trimmed and chopped fennel, 1 chopped leek, 2 cardamom pods, 1 cup dry white wine, 6 cups chicken or vegetable stock, ½ cup heavy cream, ¼ cup Pernod, kosher salt and white pepper

Preparation: In a saucepan, heat cardamom, star anise, coriander, and cloves for 3 minutes. Then place the spices in a cheesecloth. In a pan, add fennel, onion, and leek and cook for about 25 minutes before adding wine. Wait until half the wine has evaporated before adding the stock and spice package.

Boil the mixture before stirring in the vegetables. Cook for another 10 minutes before discarding the spices and pureeing the soup in a blender. In a saucepan, pour the soup, cream, Pernod, salt and white pepper to simmer for about 5 minutes.

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