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Posts Tagged ‘Sage’

 

Pork tenderloin with madeira & sage

We cooked this just before we went on holidays and were determined not to buy any ingredients that needed used up. We have a huge sage bush in the garden that we definitely under-utilize and there are always bottles of all sorts of beverages lurking in the back of our cupboards. Madeira lasts forever, even when opened which is very useful.

Wine Suggestion: The madeira sauce with the sage is richer than you may expect and we find it works with juicy Côtes du Rhône reds, especially with a good dollop of Grenache. We had an uncomplicated Reserve des Armoiries which was juicy and had hints of Southern French spices made without oak; complimentary and almost celebratory of our impending holiday with its joyful fruit.

Pork tenderloin with madeira and sage – serves 4

  • butter
  • 1 pork tenderloin c. 400g
  • 100ml madeira
  • a small bunch of sage, leaves picked and chopped

Heat the oven to 220C/Fan 200C/Gas 7.

Heat a knob of butter and a splash of olive oil in an ovenproof frying pan. Season the pork and brown really well on all sides to form a crust. Add the madeira then transfer to the oven and cook for 15-20 minutes.

Remove the meat from the pan, cover with foil and leave aside to rest for 10 minutes. Meanwhile, reduce the pan juices with another knob of butter on a low heat, and season.

To serve, cut the pork into thick slices, then dress with the pan juices and lots of chopped sage.

(Original recipe by Alex Szrok in BBC Olive Magazine, May 2016.)

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Chicken Saltimbocca

This is an easy version of an Italian dish which is perfect for a tasty mid-week dinner. A great combination of chicken, ham & sage. Also easily halved if you are only two.

Wine Suggestion: When considering a match for the salty prosciutto and savoury sage we thought of two wines straight away. The first a good Verdicchio dei Castelli di Jesi from the Marche in Italy, like Sartarelli. The second a choice between a good Pinot Blanc or Gris from Alsace. Each should have a minerality, nuttiness and textural spices on the palate with a good balance of vibrant fruit.

Chicken saltimbocca – serves 4 

  • 4 chicken breasts (skinless & boneless)
  • 8 thin slices of prosciutto
  • 8 sage leaves
  • 2 tbsp plain flour, seasoned
  • 4 tbsp extra virgin olive oil
  • 25g butter
  • 100ml dry white wine
  • juice of ½ a lemon
  • 1 tbsp finely chopped parsley

Flatten the chicken breasts between two sheets of cling film by bashing with a rolling pin. Cut the flattened chicken in half lengthways. Put a piece of prosciutto and a sage leaf onto each piece of chicken and attach with a cocktail stick. Coat the chicken in the flour.

Heat half the oil in a large frying pan and cook 4 of the chicken pieces at a time for 3 minutes on each side or until golden brown but a little undercooked. Set aside and cook the rest of the chicken in the remaining oil.

Wipe out the frying pan with a piece of kitchen paper, then add the butter. Heat until frothy, then add the wine and lemon juice and bring to the boil. Bubble the sauce for about a minute before adding all of the chicken back to the pan and cooking for a further 2 minutes. Sprinkle the parsley over the top and cook for another minute, then serve immediately with the sauce.

Serve with new potatoes or green veg.

(Original recipe by Aldo Zilli IN: BBC Good Food Magazine, May 2001.)

 

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Roast Guinea Fowl with sage and lemon mash

Our butcher had some guinea fowl on the counter and February is the month for a two person dish. This 1.2 kg bird gave enough for two people plus delicious sandwiches the following day.  Guinea fowl tastes like really flavoursome chicken so a good way to try out game birds with tastes that aren’t too unfamiliar. Don’t worry too much about the size of your bird, just follow the usual timings for roast chicken.

Wine suggestion: if you’d like a white wine seek out the Sartarelli Verdicchio Superiore Tralivio or for a red an earthy Pinot Noir like the Sylvain Loichet Cotes du Nuits Villages. Neither will disappoint.

Roast guinea fowl with sage & lemon mash – serves 2

  • 1 small guinea fowl, about 1kg
  • 1 onion, thickly sliced with the skin left on
  • ½ a small bunch of sage
  • 75g softened butter
  • 1 small lemon, zested
  • 6 rashers of streaky bacon
  • 2 tbsp plain flour
  • 350ml strong chicken stock
  • 350g floury potatoes peeled and cut in to large chunks
  • 2-3 tbsp cream/milk
  • 2 handfuls of watercress to serve

Heat the oven to 200C/180C fan/gas 6.

Put the onion in the bottom of a small roasting tin that will fit the guinea fowl snugly. Finely chop 5 sage leaves and mix with 50g of the butter, the lemon zest and seasoning. Push some of the butter mixture under the skin of the bird, then rub the rest all over. Stretch the bacon strips over the breast, then halve the zested lemon and put inside the cavity with the remaining sage. Place the bird on top of the onions and roast for 15 minutes.

Lower the oven temperature to 180C/160C fan/gas 4 and continue to roast for another 35-45 minutes or longer if your bird is bigger than 1kg. Check the bird is cooked by piercing the inside of the thigh and making sure the juices are clear.

Meanwhile, boil the potatoes until tender, then drain and mash with the remaining butter and a splash of milk/cream.

Lift the bird onto a platter and keep warm. Scoop the lemon halves from the cavity and keep aside. Pour the roasting juice into a jug and leave to settle, the fat will rise to the top. Spoon 1 tbsp of the fat back into the tin. Put the tin over a low heat and stir in the flour. Gradually add the stock and any meat juices (discard the extra fat from the jug). Mash some of the reserved lemon pulp into the mash with some salt and pepper.

Carve the bird and serve with the lemon mash, gravy and watercress.

(Original recipe from BBC Olive Magazine, February 2014.)

 

Roast Guinea Fowl with sage and lemon mash 2

 

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Penne Stilton

We often have lumps of leftover Stilton in the fridge after the weekend and particularly after Christmas. If you find yourself in a similar situation try this simple pasta dish for a mid-week dinner. If that doesn’t solve the problem here’s a few other ideas:

Broccoli and Stilton Soup

Creamy baked Brussels sprouts with stilton

Pasta with Blue Cheese Cream

Roussillon Baked Potatoes

Pork and Pears

Wine Suggestion: delicious with the Bott-Geyl Points Cardinal Metiss, a dry but rich and full white made from all the Pinot varieties you can think of, including the red and pink ones. When young this wine is fresh and enticing but with an extra year in the bottle it fills out and the aromas seem to ramp up a bit more with hints of honey, pears and apples and a lovely dry spice on the palate. More than a match for the powerful flavour of Stilton.

Stilton & Penne Pasta – serves 4

  • 400g penne pasta
  • 25g butter
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh chopped sage
  • 100g Stilton, cubed
  • handful toasted walnuts, chopped

Cook the pasta according to the instructions on the pack.

Melt the butter in a medium saucepan, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat.

Drain the pasta and reserve some cooking water. Stir through the onions, Stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

(Original recipe from BBC Good Food)

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Sage brings an unexpected element to this soup that really works. Super warming and homely.

Pumpkin and sage soup – to serve 8

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 onions, chopped
  • 2 tbsp chopped sage
  • 1.4kg of pumpkin or squash flesh
  • 1 tbsp clear honey
  • 1.5 litres vegetable stock

Melt the oil and butter in a large pot. Add the onions and sage and cook gently for about 15 minutes or until really soft. Add the squash and cook for another 5 minutes. Add the honey and stock. Bring to a simmer and cook until the squash is soft.

Cook before processing until smooth. Season and add a bit more stock if its too thick. Reheat to serve.

(Original recipe from BBC Good Food)

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This chicken in this is so juicy and flavoursome and would be great for crowds as well as a quiet night at home. You could grill them but we recommend you get the barbecue out – it will warm your hands against all this cold winter weather!

Sage & Lemon Chicken Skewers – to serve 4

  • 3 skinless chicken breasts
  • olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • a handful of sage leaves

Cut the chicken breasts into bite-sized cubes and toss with a little olive oil, the garlic and the lemon zest and juice. Season well. Thread onto 4 metal skewers, alternating chicken with sage.

Grill for about 5 minutes on each side or until the chicken is cooked.

Wine Suggestion: Something simple, light and lemony is all that is required here. We had an Italian white, made from the Falanghina grape, which was yummy.

(Original recipe from BBC Olive Magazine, January 2013)

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Simple dishes like this show off the flavours of the ingredients so well. This is a perfect dinner party side dish. Don’t worry too much about the sprout haters – more for us!!

Buttery Sage & Onion Sprouts – to serve 8 

  • 85g butter
  • 3 onions, cut into thickish slices
  • 8 sage leaves, chopped
  • 350g Brussels sprouts
  • 200g frozen peas

Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 minutes. You want them really soft but not brown. Add most of the sage.

Meanwhile, cook the sprouts in a pan of boiling water for about 4 minutes, add the peas and cook for another minute or until just tender.

Drain, reserving splash of water, then add the sprouts to the peas and onions, along with the rest of the butter, stirring well so everything is coated in butter. Add the reserved cooking water if you think it needs it.

Season with loads of black pepper and some salt and sprinkle the reserved sage on top.

(Original recipe from BBC Good Food)

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