CHICKEN MADEIRA
Steps:
- Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
- Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
- Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
- Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams
MADEIRA SAUCE
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
Provided by diner524
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Nutrition Facts : Calories 127, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 279.3, Carbohydrate 6.7, Fiber 0.9, Sugar 2, Protein 1.6
MADEIRA GRAVY
A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)
Provided by Sara Buenfeld
Time 10m
Number Of Ingredients 5
Steps:
- Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.
Nutrition Facts : Calories 75 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.67 milligram of sodium
MADEIRA SAUCE FOR STEAK
Make and share this Madeira Sauce for Steak recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour off fat from skillet steak was cooked in or heat 1 tsp olive oil in a skillet over medium high heat. Add shallots and stir. Pour in wine and cook about 30 seconds. Add beef broth and bring liquid to a full rolling boil. Season with salt and pepper to taste. Continue cooking until reduce by 1/2. Reduce heat to a simmer.
- Meanwhile, blend 2 teaspoons butter with 1 teaspoon flour. Stir into simmering sauce. Cook another minute or two until slightly thickened. Swirl in 1 teaspoon butter. Strain over meat and garnish with parsley.
MUSHROOMS IN MADEIRA CREAM SAUCE
Wild mushrooms in a creamy sauce spiked with a bit of Madeira are an earthy, decadent addition to your Tapas or Appetizer Bar.
Provided by VickieDe
Categories Cook
Time 30m
Number Of Ingredients 7
Steps:
- Finely chop the shallots
- Chop the mushrooms in half
- In a large (12 inch or larger) skillet over medium-high heat, melt the butter.
- Add the shallots and saute until soft and aromatic.
- Add the mushrooms. Cook occasionally stirring, until they are browned and beginning to soften.
- Remove mushrooms and shallots from skillet.
- Deglaze the skillet with the Madeira, scraping up the brown bits from the bottom of the pan.
- Bring the liquid to a low boil and reduce by half.
- Add the cream, bring the mixture back to a boil and cook until the sauce thickens, stirring occasionally.
- Add salt and pepper to taste, then pour the sauce over the sauteed mushrooms and shallots.
Nutrition Facts : Calories 209 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 311 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
FILLET STEAK WITH MADEIRA SAUCE
Liven up a plain fillet steak with a flavourful Madeira sauce.
Categories madeira double cream beef treat yourself Fillet steaks
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a pan over a medium to high heat and fry the steaks for 2¼min on each side for rare and 3¼min on each side for medium rare. Set aside on a warmed plate and cover loosely with foil. Leave to rest for at least 10min while you make the sauce.
- Pour the Madeira into the same pan and simmer rapidly until syrupy, scraping the crusty bits from the base of the pan - these contain lots of flavour. Add the stock and simmer for 4-5min. Then add any juices from the resting steaks.
- Add the cream and bubble for 1-2min until thickened. Stir in the mustard and check the seasoning. Serve the steaks with seasonal vegetables and a little of the sauce drizzled over.
FILET OF BEEF WITH MADEIRA SAUCE
Steps:
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
PORK CHOPS WITH MUSHROOM MADEIRA SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
MADEIRA SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 1 chicken
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter over medium heat. Add shallots, and cook until translucent. Add wine, and cook until liquid has evaporated, about 5 minutes. Add glace de viande and stock. Bring to a boil. Reduce to a simmer.
- Meanwhile, in a small bowl, dissolve cornstarch in heavy cream. Whisk into sauce, and cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
- Remove from heat, and pass through a sieve. Keep warm in a double boiler, or a heatproof bowl set over a pan of simmering water.
MADEIRA SAUCE
Madeira Sauce is a brown, wine sauce that is predominantly made from Madeira wine. There are other variations of this sauce, depending on the dishes that the sauce is accompanying. Just by adding mushrooms, you have a delicious mushroom sauce to serve with steaks or other meat dishes. Add extra peppercorns for "au Poivre". Madeira sauces are typically used to complement meats, stews, and savoury dishes.
Provided by GeeDee
Categories Sauces
Time 35m
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine Beef stock, wines and bouquet garni
- Bring to the boil and simmer for around 20 minutes, until the liquid has reduced by half.
- meanwhile, mix the butter and flour together in a small bowl until nice and smooth. This is your beurre manie
- Once the liquid has reduced pick out the bouquet garni and discard.
- few minutes before serving, whisk the beurre manie into the simmering sauce.
- Simmer until smooth and slightly thickened, about 2 minutes.
- Add seasoning to taste.
- The sauce should coat the back of a spoon.
- Pass through a fine sieve into a sauceboat and serve.
Nutrition Facts : Calories 324 cal
TIE ME UP POUSSIN WITH MADEIRA SAUCE
Steps:
- Preheat the oven to 450 degrees F.
- Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
- Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
- After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.
MADEIRA AND MUSHROOM SAUCE
Madeira and Mushroom sauce delicious with chicken wrapped in streaky bacon, potatoes,red onion and mushrooms.
Provided by cooking93
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs
MADEIRA SAUCE
I think my husband married me because I prepared this version of a madeira sauce and served it over beef kabobs. Use a Madeira wine that you would enjoy sipping yourself.
Provided by Leslulu
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
- Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
- In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce.
- Serve warm over beef tenderloins, beef kabobs, etc.
Nutrition Facts : Calories 239.9, Fat 20.6, SaturatedFat 12.9, Cholesterol 53.4, Sodium 375.9, Carbohydrate 6.5, Fiber 0.5, Sugar 0.8, Protein 3.2
MADEIRA SAUCE
Make and share this Madeira Sauce recipe from Food.com.
Provided by TishT
Categories Sauces
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Make a roux with 1/2 the butter and flour.
- Set aside.
- In a second pan, saute the onion in the remaining butter.
- When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
- Add the stock of your choice and the roux and stir well.
- Continue to cook until the sauce begins to thicken.
- Add Madeira wine and cook until the sauce returns to a boil.
- Remove from the heat.
Nutrition Facts : Calories 838.3, Fat 82.7, SaturatedFat 38.3, Cholesterol 138.3, Sodium 655.3, Carbohydrate 10.4, Fiber 1.2, Sugar 2.6, Protein 9.6
BABY LAMB CHOPS WITH MADEIRA SAUCE
Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
- Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
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- Heat a medium sized sauce pan over medium heat. Once hot, add butter and then the shallots.
- Add the mushrooms and cook until they release their moisture and become tender. This should take about 3 minutes.
- Add the peppercorns, thyme and bay leave to the sauce pan and cook for 30 seconds to 1 minute.
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- Heat oil and 1 1/2 tablespoons butter in a large skillet over medium-high. Add 1 ham steak to skillet, and cook until browned, about 2 minutes per side. Remove from skillet, and repeat procedure with remaining ham steak.
- Return steaks to skillet. Add Madeira, and cook, stirring occasionally, 1 minute. Add stock, mushrooms, and shallots to skillet; cook, periodically spooning cooking liquid over steaks, until mushrooms are tender, about 8 minutes. Remove ham and mushrooms with a slotted spoon; set aside.
- Add peas, if using, and heavy cream to skillet. Stir and continue cooking until mixture is thickened, 4 to 5 minutes. Remove from heat, and stir in remaining 2 tablespoons butter until blended. Cut ham into 8 equal pieces; serve sauce and mushrooms over ham.
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- Tomato and Onion Soup. This hot soup offers vigorous and comforting flavors. It is made with chopped onions and garlic, fresh tomatoes, oregano and olive oil.
- Tuna steak with fried maize. Tuna fish is a valuable resource in the fishing industry of Madeira. In this dish, the tuna is cut into steaks, seasoned with salt and marinated in a sauce called “molho de vilão”.
- Black Scabbard fish fillet with Banana. Black Scabbard fish is a fish that is available in few places in the world, such as Madeira, where it is found in the deep sea ( around 1000 meters of depth).
- “Espetada” and “Bolo do caco” The traditional “espetada” which is beef on a skewer (metal stick or laurel stick), seasoned with salt, garlic and bay leaves.
- Wine and Garlic Pork. This dish consists of small cubes of pork, marinated and cooked in white wine, garlic cloves, vinegar, bay leaves, and pepper. It is served with slices of fried bread or in “Bolo do caco” sandwiches.
- Passion Fruit Pudding. Passion fruit is one of the most valued fruits in Madeira. There are different species of passion fruit, such as banana passion fruit.
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- Espetada Madeirense. The “Espetada“, made with beef cubes in a laurel skewer and grilled on wood or charcoal. Many restaurants have tables with iron structures applied in the center, to hang long laurel skewers in which broil the meat pieces.
- Filete de Espada (Scabbard Filet) The most typical fish of Madeira Island is the black scabbard fish “Espada“, which swims in deep waters and has a fearsome appearance, at least when viewed in the market.
- Lapas (Limpets) A Madeiran specialty, much appreciated by locals and visitors. The limpets “Lapas” are cooked upwards in a frying pan of their own and their taste increases when splashed with fresh lemon and butter.
- Prego no Bolo do Caco. The “Prego” (steak sandwich): grilled steak, served on traditional Madeiran Bolo do Caco. The ‘Special Prego’ includes lettuce, tomato, ham and cheese, sometimes served with fries.
- Picadinho. The “Picado” or “Picadinho” is a traditional Madeiran dish, and therefore prepared in almost all of the restaurants of the region. It is traditionally prepared with beef cut into small cubes, fried and seasoned with garlic and pepper.
- Cozido Madeirense. The famous Madeiran stew (Cozido Madeirense) is a dish based on salted pork, sausages and whole vegetables, among them sweet potatoes.
- Polvo (Octopus) Octopus is a very popular dish here in Madeira, although it is not a typically Madeiran dish. It can be served as a “dentinho” or as an entree, a marinade or with rice.
- Truta (Grilled Trout) In Ribeiro Frio there are the famous trout nurseries where they produce large quantities of trout. Due to this, in the parish of São Roque do Faial, the Ribeiro Frio Grilled Trout is an appreciated typical dish of this parish.
- Sopa de Trigo (Wheat Soup) The Wheat Soup is one of the specialties of the island, characterized by its gummy texture, much appreciated by residents and also by theones who visit the island.
- Bife de Atum (Tuna Steak) Tuna is one of the most popular dishes in Madeira, and is usually eaten in the form of steak. Tuna is a fish abundant in the seas around the island and hence have a strong component in the traditional cuisine of the region.
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