SPICED & WARMING MULLED WINE RECIPE | JAMIE OLIVER RECIPES
Come the festive season, there's nothing better than a spiced, warming glass of this mulled wine
Total Time 20 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.
- Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
- Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
- Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
- When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
Nutrition Facts : Calories 183 calories, FatContent 0.1 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.3 g protein, CarbohydrateContent 21.9 g carbohydrate, SugarContent 21.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
MAYONNAISE RECIPE | ALTON BROWN | FOOD NETWORK
Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.
Provided by Alton Brown
Categories condiment
Total Time 10 minutes
Prep Time 10 minutes
Yield 9 fluid ounces
Number Of Ingredients 7
Steps:
- In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
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