Port And Red Wine Jus Food
RED WINE JUS
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
Provided by Good Food team
Categories Condiment
Time 35m
Yield Makes 270ml (6-8 servings)
Number Of Ingredients 9
Steps:
- Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
- Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
PORT AND RED WINE JUS
Steps:
- Cook the onions, garlic ans thyme in the butte for 5 mins. Add sugar and allow this to bubble. Add in wine, port and tomatoe puree and simmer until the sauce is reduced to a syrup.
HERB-COATED LAMB WITH PORT-RED WINE SAUCE
Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make lamb:
- Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
RED WINE JUS GRAVY
This is the most wonderful gravy for roasted beef or lamb! it has a strong flavour and suits most roast vegetables too! Enjoy this combined with caramelised onions
Provided by limecat
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly brown the garlic in oil.
- Add all the other ingredients and lightly boil until reduced to 1/3, about half an hour.
- Optional but very good! add a half carrot, 1/4 onion and some celery or leek to add flavour.
- Strain the jus and serve hot over meat and vegetables.
- Remember, you can vary this recipe by adding caramelised onions!
Nutrition Facts : Calories 129.7, Fat 3.6, SaturatedFat 0.6, Sodium 451.3, Carbohydrate 6.5, Fiber 0.1, Sugar 3.9, Protein 1.6
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