KITCHEN ROOM Archives - Vignobles&Compagnie

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August 10, 2021 :

RECIPE OF THE MONTH BY V&CO

The Milanese escalope…

February 26, 2021 :

Vignobles & Compagnie recipes

PIECE OF BEEF…

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Redfish burger with tapenade and yolk potato chips.

A burger but completely revisited! Here is a gourmetand original recipe that will make your palate travel. To accompany it we recommend our Tavel, ChastellesReserve whose aromas of red fruits and roastedalmonds will twist this burger with Mediterraneanflavours.

For 4 people, you will need:
– 500g yolk potatoes
– A frying oil
– Salt

– 5 anchovy fillets in oil
– 200 g of black olives
– 8 capers
– 1 clove of garlic
– 3 tablespoons of olive oil

– 4 burger rolls
– olive oil
– 1 confit of dried tomatoes
– 8 rouget fillets
– 1 small red onion
– 2 tomatoes
– green salad type oak leaf
– Dijon mustard
– 1 egg yolk
– basil
– rapeseed oil

TAPENADE = put the anchovy fillets, capers, chopped garlic clove, black olives and olive oil in ablender bowl and mix finely. Save it in the cold.

POMME CHIPS VITELOTTE = Wash the potatoes anddry –les. Heat the frying bath. Cut the potatoes intovery thin slices with a grated grater. Rinse –themunder the” water running and drain –les. Lay out –them on absorbent paper and salt slightly.
Soak the potato slices in the frying bath for about 4to 5 min. Drain –they progressively on absorbentpaper. Let cool and enjoy.

BURGER = Cut –the tomatoes in thin slices, chop thered onion and chop the basil.
In a bowl place the egg yolk, a teaspoon of mustard, a round of pepper from the mill. While mixing with awhisk, pour the rapeseed oil gradually to obtain afirm mayonnaise. Add according to your appetite, alarge amount of dried tomato confit, chiselled basil, then adjust the seasoning.
Place the buns opened in half on a baking sheet andlet warm for about ten minutes. Meanwhile, cook themullet fillets. Deposit –them in a hot pan, with atablespoon of olive oil, on the skin side, about threeminutes depending on their thickness.

ASSEMBLY OF BURGER = Cover the bottom of thebread with a layer of tomato sauce -basil, addtomatoes slightly peppered, and chopped red onion. Deposit a spoonful of sauce, spread the salad, topwith two steaks of blueberry and cover withtapenade.

Everything is ready, all that remains is to taste in theshade of an olive tree. . .
The nap is approaching !!

Bread prawns sauce turmeric and coconut milk, accompanied by a pilaf rice.

Here is a summer recipe that will make your palate travel!
To accompany it, there is nothing better than ourTavel rosé, Chastelles Reserve.

For 4 people, you will need:
Breading prawns:
– 11 prawns or large prawns
– 1 egg
– 30g grated parmesan
– 3 tablespoons of flour
– 2 tablespoons of breadcrumbs
– frying oil
– salt

Turmeric sauce and coconut milk:
– 25cl coconut milk
– 25cl liquid cream
– 2 tablespoons of turmeric
– 1 onion
– 1 tablespoon of neutral oil
– 1 yellow lemon
– 2 branches of fresh coriander
– salt
– pepper

Rice Pilaf:
– 300 grams of rice
– 1 onion
– 2 cl olive oil
– 20 cl dry white wine
– 45 cl of water
– salt
– pepper

THE RECIPE:

Start with rice pilaf:

Heat the oil in a frying pan. Throw away the rice and let it become transparent and golden, stirring with a spatula.
Salt, pepper and pour in the broth.
Then boil, cover and lower the heat to a minimum.
Let it cook for about 20 min and it’s ready.

For the sauce:

Remove the first skin from your onion and chisel –The.
In a large, hot frying pan, fry the onion in oil with a little salt for 3 minutes, stirring regularly.
Add coconut milk, liquid cream and turmeric. Mix the whole and bring gently to a boil.
Peel off the coriander and chop –la.
Add the juice of half your lemon and cilantro. Season with salt and pepper and mix the whole thing.

For breaded shrimp, start by shelling the shrimp leaving the last shell and tail.
Lightly beat the egg in a large bowl. Pour the flour into a hollow plate, salt and pepper. In another plate, mix the parmesan cheese and breadcrumbs.
Heat the oil in a frying pan. En thread the shrimp on wooden spades then pass –they successively in the flour, then the beaten egg and the parmesan cheese then dip fry the shrimp and cook for about 3 min, turning them over during cooking. Serve immediately.

For the service, place on a nice plate your pilaf rice, the breaded prawns and finally the turmeric coconut milk sauce.

Have a good appetite!

Steak, homemade fries and summer ratatouille.

What could be more appetizing than a good steak BBQ for the summer? Obviously, it is accompanied by its homemade fries and its fresh ratatouille. All with our sublime wine NOS ORIGINES, Côtes duRhône rouge, certified in biodynamics.

For 4 people you will need:

In the case of ribs:
– 2 ribs
– salt and pepper
– thym
– bouquet of parsley
– olive oil

Ratatouille:
– 4 eggplant
– 5 zucchini
– peppers (one of each colour)
– 3 tomatoes
– 3 cloves of garlic
– 1 onion
– olive oil
– salt pepper
– thym
– sage

French fries:
– 2 kg of potatoes
– salt & pepper
– sunflower oil

THE REVENUE

First of all, get your ratatouille ready!
Cut tomatoes peeled in quarters, then eggplant and zucchini in rounds.
Slices peppers in strips and onion in rolls.
Heat 2 tablespoons of oil in a pan and melt the onions and peppers. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
Salt, pepper and simmer gently under cover for 45minutes.
Meanwhile, prepare the eggplants and zucchini. DoCook them separately – or not – in olive oil for 15minutes.
Check that vegetables are cooked until they are no longer firm. Add –then mix them with tomatoes and continue cooking on a small heat for 10 min. Salt and pepper if necessary.

∙ For French fries, Peel the potatoes and wash them, then cut them into square-base parallelepipeds of about 1. 5 cm sideways (in other words, large fries). Wash them again and dry them thoroughly in a clean dish towel.
Cook them for the first time in oil heated to 150°C for7 to 8 minutes. Do not overload the fryer: for 1 kg of potatoes, cook 1/3 of the fries at a time.
Allow the chips to cool, while you have an aperitif or prepare the rest of the meal.
Cook fries a second time in oil heated to 190°C for about 3 minutes (they should be crispy without being hard).
Serve fries right away and salt– them.

(Before the second cooking) fries prepare your steak.
Spread a good pinch of coarse salt on each side of the steak and let it rest on a plate for about 15minutes.
Meanwhile, wash and chop the parsley. Take half and spread over the piece of meat. Fry 5 to 10 minutes according to taste on your barbecue.

Sprinkle with the rest of the parsley and thyme and serve immediately!

All that remains is to delight you with our wine OUR ORIGINES Côtes du Rhône rouge certified in biodynamics.

Bon appetit!

Salmon Gravlax and its fresh salad

Simple, quick and delicious, here is a fresh andgourmet lunch, which goes perfectly with our Côtesdu Rhône Blanc Pure Évidence, signed by Vignobles& Compagnie.

For 4 people you will need:
– 1. 25 kg of salmon (with skin)
– 1 big boot of dill
– 1 teaspoon of juniper berries
– 1 glass of gin
– 1 tablespoon of sugar
– 1 teaspoon of cumin
– 1 beet
– 1 cucumber
– of the rocket
– a handful of seeds of the
– Salt & pepper

THE REVENUE

Wipe the salmon fillets well. Pass the fingertiptowards the tail a little bit at the –above the midlineon the flesh side to feel the 24 small transverseedges that remain and pull them off with a small pairof tongs.

Mix salt, sugar, cumin, crushed pepper and junipergrains and chop dill.

Place half of the mixture and dill in the bottom of aflat gratin dish lined with a large piece of stretch film. Set the salmon fillet on the skin side underneath.

Sprinkle the remaining ingredients on the meat sideand spread by hand while rubbing. Sprinkle with ginand cover with stretch film.
Discard the excess of the stretch film from theunderside on the fish.

Place a board on top and a weight (e. g. 2 milk bricksor cans). Refrigerate.

After 8 to 12 hours, empty the excess fluid and turnthe fish over.
Start again after 8 to 12 hours, then again for a thirdtime.

After 48 hours, it’s no longer salmon but gravlax andit’s ready!

We get rid of him. dill twigs, it is carefully wiped, cutinto thin slices diagonally starting at the tail likesmoked salmon and ending with a stabbingtangentially against the skin.

For the crunchy vegetable salad, peel a cucumber, beet, add arugulation, sesame seeds and a dressing.

It is served as an aperitif on rye bread or as anappetizer of your choice, accompanied by our Côtesdu Rhône Blanc Pure Évidence!

Have a good appetite!

Lamb chops and sweet potato puree with coconut milk

To combine a tasty meat with a creamy puree is the recipe for happiness! We offer you a sweet-salty recipe that will perfectly accompany the fruity and gourmet flavors of the red Vacqueyras, Les Roches des Dentelles, signed by Vignobles & Compagnie!

Ingredients for 4 people:
– 4 lamb chops
– thyme, rosemary
– cherry tomatoes
– fresh peas
– olive oil

For the mashed potatoes:
– 1kg of sweet potatoes
– 1 large mashed potato
– 150ml coconut milk
– 50g butter
– salt and pepper

The recipe:
1/ Peel the sweet potatoes and potatoes, cut them into pieces and cover with water in a saucepan.
2/ Boil and add 2 cubes of vegetable broth and salt. Bake for 30 minutes then mix.
3/ Incorporate the coconut milk gradually with the butter.
4/ Put the chops and cherry tomatoes in a dish with a drizzle of olive oil and the herbs.
5/ Bake for 10 minutes at 180°.
6/ Remove the chops from the oven, Place them on a plate with the mashed potatoes, cherry tomatoes and fresh peas.

It’s ready for you!

The Milanese escalope revisited, breading chili d’Espelette.

Among the richness of Italy’s gastronomic heritage, the Milanese escalope is a classic par excellence. A breaded veal schnitzel, tasty and easy to prepare.

This month, we decided to revisit it to give it even more gluttony and peps. We advise you to pair it with our Cairanne red cuvée, Les Terrasse de l’Aygues, a wine marked by black fruits, licorice and prunes, in perfect harmony with the sweet pepper.

Ingredients for 2 people.

– 2 veal cutlets
– dried tomatoes
– Espelette pepper powder
– fresh herbs
– bread crumbs
– egg
– flours
– butter
– grated parmesan
– olive oil

Filling
– potatoes with machine gun
– cherry tomatoes
– red onions
– fresh pea
– grated parmesan
– olive oil

The recipe:

1/ Grin the dried tomatoes with a little olive oil and set aside this preparation.
2/ flatten the cutlets on a baking roll between 2 sheets of food film.
3/ Garnish one side of the cutlets with the preparation of the dried tomatoes and roll them on top of each other. Then cook the ballottine in a bain-marie (film the ballottine then immerse 15 minutes in the water after boiling)
4/ Put in different plates: flour + Espelette pepper powder; beaten egg + herbs + salt & pepper; a mixture in equal parts grated Parmesan + breadcrumbs.
5/ Pass in turn the bales cooked in the flour, then in the beaten egg and finally in the Parmesan/Chapelure mixture. Iron a second time the cutlets in the egg and in the breadcrumbs/parmesan mixture.
6/ Put the ballottine in the fridge for 15 minutes to firmen the crust.
7/ Heat a butter/olive oil mixture in a frying pan. When the pan is hot, grasp the roller from all sides. When the set is golden brown, lower the heat and cook for another 5 minutes.
8/ Cut the ballot in half and arrange one piece per plate.
9/ Add the small vegetables cooked your way, it’s ready, enjoy your appetite!

LIVE THE TRADITION WITH THE BEEF BOURGUIGNON

Discover our easy to prepare casserole of beef bourguignon, accompanied by its fresh pasta, to marry with our wine of the month: the Châteauneuf-du-Papes Granges des Papes. 🍷

For this succulent recipe for 6 persons you will need:
– 1. 5f kilos of beef bourguignon
– 60 grams of butter
– 2 carrots
– 4 tablespoons of flour (60g)
– 2 beef stock cubes
– 1 bouquet filled with aromatic herbs (thyme, bay leaf, rosemary)
– 200 grams of bacon
– 10 small onions
– 2 cloves of garlic
– red wine from Burgundy
– 250 grams of mushroom
– 1 bunch of cherry tomatoes
– 60 grams of peas
– fresh pasta
– salt & pepper

🥘 THE RECIPE 🥘

Cut the beef into 3-4 cm cubes. Peel the onions without peeling them. Peel and cut the carrots into slices not too thin (2mm minimum). Peel the garlic and remove the germ. In a large casserole, melt the butter.

Add the whole onions and bacon. Stir constantly to make it come back. When they are golden, remove them with a skimmer and set aside. In the same casserole, brown the pieces of meat over high heat. Add the carrots and sauté for another 5 minutes.

When the meat is well browned, sprinkle with flour (60g) and leave to brown, stirring constantly. Pour in the stock (which you will have prepared by melting 2 meat stock cubes in 50 cl of boiling water). Scrape the juices well. Put the bacon and onions back in the casserole. Pour the red wine. Season with salt and pepper and add the bouquet garni and crushed garlic cloves. Bring to a boil. Cover and simmer gently for 3 hours (small broths).

At the end of cooking, add the sliced mushrooms, cherry tomatoes and peas and cook for another half an hour on low heat. Remove the bouquet garni and pour into a dish. Serve with fresh pasta. Enjoy. . .

It’s aperitif time with Vignobles & Compagnie wines

The holiday season has arrived, the V& o teams are therefore offering you a very simple recipe to pair with our organic rosé cuvée “Nos Origines”.

Because rosé is not just reserved for summer tastings, surprise your guests with this gourmet and tasty cuvée.

For the ingredients, you will need:

– 2 rolls of puff pastry
– Sesame seeds
– 1 pot of pesto (green or red)
– 1 egg yolk

For the recipe

– First preheat the oven to 180/200 ° C (depending on the power of your oven). –
– Unroll the dough on baking paper, spread it with pesto. Cover the whole with a second roll of dough.
– Cut strips 3-4 cm wide / 6-7 cm high and twist them around themselves.
– Cover with egg yolk and sprinkle with sesame seeds.
– Bake for 10-15 minutes

Let cool and enjoy ⭐️

PIECE OF BEEF AND MEAT JUICE

To make our entry into the fall, we decided to bet on tradition. A nice piece of beef of your choice and small seasonal vegetables just cooked on the side…
And with that?

To sublimate everything, we suggest you get started in making a beautiful, concentrated and ultra tasty meat juice. It will serve as a base for your sauces and preparations, in turn giving more flavor to the dishes. For this recipe which calls on know-how and tradition, we are therefore delivering to you the secrets of chef Alain Ducasse.

Ingredients for the meat juice base
1 kg of bone-in meat trimmings (beef brisket / veal / lamb neck)
1 onion of 80 g
100 g butter, cut into pieces
1 clove of garlic
1.5 l of white chicken stock

Ingredients for preparing the gravy
500 g of bone-in meat trimmings
1 shallot
1 clove of garlic
3 sprigs of thyme
10 g peppercorns
15 cl of white chicken stock
1 l of meat juice base
Olive oil
Salt, freshly ground pepper

.
Step 1: Preparation of the gravy base

Cut the meat into cubes of approximately 4 x 4 cm. Peel and cut the onion into eight wedges. Crack the garlic clove. In a casserole dish, heat a drizzle of olive oil. Brown meat and bones until nicely browned. Add the butter, onion and garlic clove. Stir well, lower the heat and finish coloring them gently without burning them. Pour the contents of the casserole dish in a colander then put it back in the casserole dish. Degrade and reduce in batches with a base of Côtes du Rhône Blanc Vignobles & Compagnie. Then wet with the rest. Filter the cooking butter through a strainer. Reserve it. Cook gently for 1h15, skimming regularly. Pour the contents of the casserole dish into a large colander. Pass the juice base collected through a Chinese. Cool it. Keep it cool.

Step 2: Prepare the gravy

Cut the meat pieces into cubes of approximately 4 x 4 cm. Peel the shallot. Cut it into 8 mm rings. Crack the garlic clove. In an oiled casserole dish, brown the meat until the pieces are golden. Add the reserved cooking butter, thyme, pepper, shallot and garlic clove. Stir well and cook gently for 10 to 15 minutes. Pour the contents of the casserole dish into a colander. Deglaze the casserole dish with a little Côtes du Rhône Blanc Vignobles & Compagnie stock. Reduce and repeat this operation several times. Return the meat to the casserole dish. Pour in the previously prepared gravy base (recipe above). Cook, skimming regularly, until the juice is nicely coated. Place in a colander. Filter the juice collected through a Chinese cheesecloth then through a strainer. Pepper. Cool. Reserve in the fridge.
Then heat this juice to cover the plate when serving.

Enjoy your meal !

Recipe by V&co

RECIPE OF THE MONTH

RECIPE OF THE MONTH

RECIPE FOR THE MONTH BY V&CO

RECIPE FOR THE MONTH BY V&CO

RECIPE OF THE MONTH BY V&CO

RECIPE OF THE MONTH BY V&CO

Recipe of the month by V&Co

Vignobles & Compagnie recipes

It’s aperitif time with Vignobles & Compagnie wines

Category Archives: KITCHEN ROOM

It’s aperitif time with Vignobles & Compagnie wines