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December 5, 2020 :

Vignobles & Compagnie recipes

CAULIFLOWER TABBOULEH Many…

November 30, 2019 :

Vignobles & Compagnie recipes

PUMKIN SOUFFLÉ Here's…

September 30, 2019 :

Vignobles & Compagnie recipes

SWEET ROASTED FIG…

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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.

BRAISED CHICKEN WITH CHESNUTS

Many of you have responded to our ultimate survey of the year! Here is an idea of original recipe for lovers of this nice fruit : Chicken braised with chestnuts. A suggestion with exotic notes to pair with our Châteauneuf-du-Pape, Granges des Papes 2016.

Ingredients

2 1/2 pounds chicken parts (chicken thighs on the bone)
4 tablespoons soy sauce
1 1/2 tablespoons olive oil
2-3 scallions cut into 2 inch lengths
5 slices ginger the size of quarters, peeled
1 cup fresh chestnuts or defrosted frozen ones
8 shitake mushrooms
1/4 cup dry sherry
2 tablespoons honey
1 star anise
1 cup shitake mushroom soaking liquid

Recipe
Step 1 : Chop chicken parts into small pieces if you like (1 1/2" pieces). Marinate chicken with 2 tablespoons soy sauce and let sit for 10-15 minutes.
Step 2 : Heat oil in a large pan and add scallions and ginger; saute a few minutes until fragrant. Place chicken pieces in pan in a single layer. Brown on one side, then turn over all the pieces and brown the other side.
Step 3 : Add remaining 2 tablespoons soy sauce, sherry, honey, star anise, rehydrated shitake mushrooms, and shitake mushroom soaking liquid.
Step 4 : Mix sauce and chicken well. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, covered.
Step 5 : Add chestnuts and toss gently. Cover and simmer another 15-20 minutes, until chicken is tender.

Bon appétit !

PUMKIN SOUFFLÉ

Here's a new original recipe idea to sublimate your food-wine pairings with our Pumpkin Soufflé 🎃 to pair with a 2018 Petit Cochonnet Syrah.

Ingredients:
- A nice sized pumpkin
- 1/2 onion
- 1 shallot
- 3 tablespoons flour
- 4 eggs
- 25 g of butter
- Chive
- Pepper
- 2 teaspoons of cornflour

Step 1 : Brown the onions and shallots in butter

2nd step : Add the pumpkin cut into large cubes that have previously removed the skin. Then cook while adding water.

Step 3: Melt the butter in a saucepan, add the flour and cook for about 3 minutes. Then remove from heat and add the egg yolks.

Step 4: Reduce the pumpkin puree with a mixer, then add them to the flour + eggs preparation.

Step 5: Beat the egg whites with a very firm texture, then add them gently to the rest of the preparation so as not to break them.

Step 6: Add chives, salt, pepper and cornflour. Pour into a dish or small ramekins, then put in the oven at 200 ° C (thermostat 6/7) for about 30 minutes (or 20 so small ramekins).

Serve immediately with salad seasoned with walnut oil.

SWEET ROASTED FIG

After voting, the fig is elected "fruit of the month"! But before cooking, know first choose ... A good fig is a fleshy fig and firm. When you buy (or pick), it must be perfumed and ripe because after harvest, it does not ripen anymore.

After harvest, it is best to consume it very quickly before it dries out. And that's good because we do not want to wait!

For our recipe of the month, we want to savor this delicious and juicy fruit in its simplest expression and we therefore offer you a met-wine arrangement that is tasty and ultra-easy to make.

Take your fig and make two incisions crosswise from above to gently open his heart.
Mix in a bowl : Feta + salt + pepper and a little chopped chives.
Garnish the inside of your fig with this preparation, then pour on a light trickle of olive oil and honey.
Grill for 5 to 8 minutes.
Decorate with walnut.
To be enjoyed, paired by a salad of arugula, olive oil and balsamic vinegar. This clever recipe will be ideal with our Costières de Nîmes, Château des Sources rosé. Good tasting.

Recipe of the month by V&Co

Vignobles & Compagnie recipes

Vignobles & Compagnie recipes

Vignobles & Compagnie recipes

Vignobles & Compagnie recipes

Vignobles & Compagnie recipes

It's aperitif time with Vignobles & Compagnie wines

CAULIFLOWER TABBOULEH

BRAISED CHICKEN WITH CHESNUTS

PUMKIN SOUFFLÉ

SWEET ROASTED FIG