RED WINE WITH SEAFOOD RECIPES

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ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S



Roast Duck Breast Recipe with Red Wine Sauce - Sainsbury's image

This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.

Provided by Sainsbury's

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 10

Jersey royal potatoes
olive oil
fresh rosemary, leaves picked and chopped
1 lemon, zested
ground cumin
cloves garlic, crushed
duck breasts, scored
red wine
redcurrant jelly
fine green beans

Steps:

  • Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.

    Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.

    Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain. 

    Slice the duck and serve drizzled with the red wine sauce and the veg on the side.

Nutrition Facts : Calories 585 calories, FatContent 22.6 grams, SaturatedFatContent 5.9 grams, SugarContent 8.3 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 36.2 grams, FiberContent 4.1 grams, ProteinContent 40.4 grams

SLOW COOKER BEEF STEW WITH RED WINE RECIPE | ALLRECIPES



Slow Cooker Beef Stew with Red Wine Recipe | Allrecipes image

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

Steps:

  • Spray a slow cooker with cooking spray and place meat inside.
  • Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
  • Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, CarbohydrateContent 29.3 g, CholesterolContent 70.2 mg, FatContent 18.5 g, FiberContent 4.4 g, ProteinContent 24.3 g, SaturatedFatContent 7.1 g, SodiumContent 746.4 mg, SugarContent 3.9 g

More about "red wine with seafood recipes"

ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
  • Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.

    Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.

    Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain. 

    Slice the duck and serve drizzled with the red wine sauce and the veg on the side.

See details


SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
    1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
    2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
    3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
    4. Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
    5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
    6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
    7. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
    8. To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
    9. Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
    10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
    11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
    12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
    13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
    14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
    15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
    16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
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