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April 12, 2021 :

RECIPE OF THE MONTH BY V&CO

The Milanese escalope…

February 26, 2021 :

Vignobles & Compagnie recipes

CAULIFLOWER TABBOULEH Many…

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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 !

CAULIFLOWER TABBOULEH

Many of you answered our penultimate survey of the year!
Here is an original recipe idea for lovers of this vegetable, which is too often browned … Cauliflower tabouleh, feta and pomegranate.

A suggestion with gourmet notes to pair with our Châteauneuf-du-Pape, Granges des Papes 2016.

Recipe:
1 large cauliflower
1 pomegranate
1 lime
1 red onion
Flaked almonds
Chopped parsley and mint
Feta cheese
Olive oil
Salt pepper

Step 1 :
Remove the large leaves from the cauliflower, rinse it and cut it roughly. Option 1 / Mix the pieces in a robot or option 2 / grate the cauliflower – until you get a kind of semolina.

2nd step :
Strain the pomegranate. Squeeze the lemon. Peel and chop the onion. Fry the almonds for 3 minutes, without fat.

Step 3:
Add the almonds, pomegranate, parsley, diced feta, lemon juice and 2 tbsp to the cauliflower. olive oil. Salt & pepper

Step 4: Keep cool for a few hours. Before serving, mix well and sprinkle with fresh mint.

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

Vignobles & Compagnie recipes

It’s aperitif time with Vignobles & Compagnie wines

CAULIFLOWER TABBOULEH