Turn it On with Winter Warmer Recipes
Winter is definitely here, and the nights are getting extremely cold! You all know how much we love a good food and wine pairing, so it’s no surprise that today we are looking at some warming winter recipes to help get you through these chilly evenings. In winter we tend to eat heavy, fatty, and stodgy foods, but there are plenty of other options out there. Here are our choices for the best dishes to pair with our wines:
To drink: Delush Natural Sweet White
White wine might not be a typical winter drink, but paired with the right dish to bring out the beautiful flavours of our wine you won’t have to give up your favourite drink for the season! Our Delush white pairs beautifully with simple dishes, with subtle flavours, that highlight one or two key ingredients.
This simple dish takes only 30 minutes to prepare and can easily be adapted to include whatever fresh vegetables you have lying around!
- 1-litre organic chicken or vegetable stock
- 25 g butter
- ½ onion, finely chopped
- 100 g higher-welfare streaky bacon, cut into matchsticks
- 1 bunch fresh thyme
- 400 g risotto rice
- 150 ml white wine
- 200 g frozen peas
- sea salt
- freshly ground black pepper
- 100 g crumbly goat’s cheese
- 75 g Parmesan cheese, freshly grated
- Heat up the stock in a large pot. In another pan, add the butter, onions, bacon, and thyme and fry until the onion is soft. Add the rice, and turn up the heat.
- When the rice starts looking slightly translucent, add the wine and continue to stir the rice.
- Add a ladleful of stock and a little salt to taste. Turn heat down to a high simmer, and keep adding ladlefuls of stock into the pan, will stirring constantly. Allow every ladle to be fully absorbed before adding the next.
- Add the peas when most of the stock has been absorbed. Keep stirring until the rice is soft, but not mushy – and season with salt and pepper as you go.
- Remove from the heat and stir in half of the goat’s cheese and Parmesan until missed fully. Sprinkle the remaining cheese over the top and serve immediately with a glass of DELUSH WHITE!
This easy one-pan dish makes the most of your favourite winter vegetables, and is the perfect crowd pleaser for a quick winter evening! FROM Sam at Drizzle and Dip
- 12 – 16 new potatoes
- 8 bone-in skin on free range chicken breasts
- 2 tsp smoked paprika (divided)
- 1 large red or yellow pepper cut into medium-sized chunks
- 200gms to 250gms baby tomatoes
- 3 garlic cloves peeled and sliced
- 1 large red onion cut into wedges / 8ths
- 150gms chorizo sliced
- ½ cup Calamata olives
- ¼ cup medium cream sherry (optional)
- Finely grated zest of a lemon
- Juice of a lemon
- A couple of sprigs of thyme optional.
- Sea salt and black pepper
- Olive oil for cooking
- Preheat the oven to 180C / 350F and bring a pot of water to the boil. Cook the new potatoes until they are knife tender halfway through (3/4 of the way cooked through).
- Add a splash of olive to a large non-stick pan. Season the chicken breasts with salt and pepper and 1 of the teaspoons of smoked paprika. Fry them on either side until they just start turning brown but are not cooked through.
- In a large oven-roasting tray, line the pan with the red pepper chunks, onions wedges, garlic, tomatoes, chorizo slices, olives and sherry. When the new potatoes are par-cooked add them to the tray and drizzle over a splash of olive oil and toss things around. Ensure that things are more or less in an even layer.
- Place the browned chicken on top of the vegetable mix and then grate over the zest of the lemon and add the juice. Sprinkle over the remaining one teaspoon of smoked paprika (over everything), season well with salt and pepper and scatter over the thyme if you are using.
- Bake uncovered for about 45 minutes until the chicken is cooked through.
- Serve with crusty bread to mop up the juices and a glass of DELUSH WHITE!
To drink: Delush Natural Sweet Rosé
We love our Rosé and despite the fact some people insist it’s only a summer drink, we disagree! Rosé can be the best compromise for when you are enjoying a cold day, but aren’t quite ready to dig into the Red wine just yet.
To eat: Thai Fish Cakes
This flavourful recipe is something that will go perfectly with a glass of our DELUSH ROSÉ – particularly the spicy dipping sauce. From Julie Goodwin.
- 500g boneless, skinless white fish fillets
- 1 egg, beaten
- 3 tablespoons cornflour
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 2 tablespoons chopped coriander root and stem
- 1 small red chilli, finely chopped
- 8 green beans, sliced
- 4 shallots (spring onions) sliced
- Peanut oil, for frying
- 2 tablespoons sugar
- 1.5 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon garlic, chopped
- ½ teaspoon small red (birdseye) chilli, chopped
- Process the fish in a food processor, then remove to a bowl. Add the egg, cornflour, fish sauce, curry paste, coriander roots, chilli, beans and shallots and mix well.
- Form into small flattened meatballs and fry in peanut oil over medium-high heat until golden brown on both sides and cooked through.
- In a bowl, combine sugar, lime juice and fish sauce. Stir to dissolve sugar. Add garlic and chilli. Taste and add more sugar or fish sauce if desired.
To eat: Veggie Tacos
A wintery take on a classic dish, these simple veggie tacos are a perfect pairing for our rosé. The warm filling is a little spicy, and the guacamole and red onion will make you think of warmer days! From DELICIOUSLY ELLA.
- Taco shells
- Red onion (diced)
- Olive oil
- Chilli flakes
- Can of Chopped Tomatoes
- Can of Red Kidney Beans
- Tomato paste
- Chop a red onion and garlic and fry in a pan until fragrant.
- Add Paprika, chopped tomatoes, tomato puree and a can of red kidney beans. Sprinkle with chilli flakes and salt to taste.
- Allow to cook down, and in the mean time bake the taco shells.
- Spoon taco mixture into the shells, and top with guacamole, diced red onion, and a sprinkle of fresh coriander!
- Serve with our DELUSH ROSÉ!
To drink: Delush Natural Sweet Red
To eat: Fillet Mignon in Mushroom Sauce
This classic recipe is exactly we think of when someone talks about winter dishes, and it wouldn’t be fair to not mention it at all! Pair this with a glass of DELUSH RED and enjoy an incredible night in!
- 4 Tbsp unsalted butter divided
- 2 Tbsp olive oil divided
- 16 oz baby bella mushrooms thickly sliced
- 1 small onion finely diced
- 4 garlic cloves minced
- 1 Tbsp fresh thyme minced (or 1 tsp dry thyme)
- 24 oz filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2″ thick
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 tsp sea salt we use sea salt, divided
- 1/2 tsp black pepper divided
- Place a large pan over a medium/high heat. Melt butter and oil, add mushrooms and cook until soft. Add diced onions and cook down. Add in garlic, thyme, salt, and pepper and cook until fragrant.
- Take out the mushrooms and place them to the side.
- Season the steaks with salt and pepper, and melt more oil and butter into the pan. When the butter is foaming add the steaks to the pan. Sear 3-5 minutes per side, turning them once. Remove them from the pan.
- Add 1/2 cup of red wine to the pan and boil down, deglazing the pan. Add the beef broth and boil down. Stir through the cream and boil until slightly thickened. Season with salt and pepper to taste.
- Add the steaks and mushrooms back to the pan, spooning the sauce over the steaks.
- Serve with mashed potato and a glass of DELUSH RED!
Serve with mashed potato and a glass of DELUSH RED!
To eat: Red Wine Cake
And, lastly, wine doesn’t just have to go with the main meal – it can most definitely be paired with a dessert! Or, in this case, it can be a part of the meal!
- 2⅔ cups all-purpose flour, such as Gold Medal
- ¾ cup raw cocoa powder, such as Navitas Naturals
- 3½ sticks unsalted butter, soft but cool—about 65°F
- 2 cups light brown sugar
- 2¼ tsp. baking soda
- 1 tsp. kosher salt
- ½ tsp. ground cinnamon
- 2 Tbsp. vanilla extract
- 6 large eggs
- 1½ cups dry red wine, such as California Cabernet Sauvignon
Custard Cream Cheese Frosting:
- 1½ cups milk
- 1 vanilla bean or vanilla essence
- 1 cup plus 2 Tbsp. sugar
- ⅓ cup cornstarch
- 3 large eggs
- 1 Tbsp. vanilla extract
- 2 cups full-fat cream cheese, cool but soft—about 62°F
- 3 sticks unsalted butter, cool but soft—about 62°F
- 2 Tbsp. freshly squeezed lemon juice
- Preheat the oven to 180°C and line your cake pans with parchment paper. Sift flour and cocoa and set aside. Combine butter, sugar, baking soda, salt, cinnamon, and vanilla into a bowl. Cream until fluffy, and then add the eggs one at a time.
- Slowly add in the dry mix and the wine into the wet, slowly allowing both to incorporate fully before adding more.
- Divide into the cake pans and bake until the cakes are domed and firm (about 30 minutes).
- Cool for 90 minutes, and then remove them from the pans.
- For the frosting: bring the milk and vanilla to a boil to a simmer, then remove from the heat, cover, and steep for 30 minutes. Whisk together the sugar and cornstarch, along with the eggs. Return the milk to a simmer, and slowly ladle the mixture into the egg mixture while whisking to combine. Put the mixture back onto the heat and continue to cook it slowly, while whisking it for about two minutes until very smooth. Pour into a baking dish and press on a sheet of plastic against the surface and refrigerate it until thick and cool.
- For the frosting (cont.): In another bowl, beat the cream cheese and butter until fluffy. Stir the cooled custard until it is smooth, and slowly add it to the buttercream a spoonful at a time while continuing to mix. Then drizzle in the lemon juice. Whip for a little bit more, until there are no lumps.
- Frost the cake with the buttercream, and serve with a glass of DELUSH RED!