Prawns with Champagne Beurre Blanc

 

prawns w beurre2«Beurre Blanc», this divine, french, buttery sauce ranks very high on my best-ever-sauce list. I tasted it in Paris for the first time, many years ago and I remember very well wishing for a spoon, to devour even the last drop on the plate. It compliments any fish or shellfish and has definitely a «wow» factor when served to guests. I created this version with orange juice and champagne instead of white wine to make it more festive and glamorous. Divine. Really. Continue reading

Shin of Beef Bourgignon

 
bourgignon2Beef braised for hours in wine is, I think, a fool proof recipe. Not to mention all the free time you have in your hands while the beef is baking. This recipe is based on the french dish «boeuf bourgignon», only I used shin of beef instead of beef cubes without the bone. The bone marrow is what gives this dish it’s delicious taste and richness. Serve with buttery, mashed potatoes. Continue reading

Chicken braised in Port, with Cranberries

 

chicken.jpgWho said chicken cannot be part of a festive menu? Braise chicken thighs in sweet Port wine for an hour, add a handful of chestnuts if you feel like it (see note), garnish with dried cranberries and there you have it. Festive chicken! Dried cranberries are not as sweet as raisins, therefore add a tangy sweetness to the dish. You can replace port with the cypriot wine «Coumantaria». Delish. Continue reading