This month’s guest chef, Luke McClean, discovered his passion for cooking at a young age after helping his nan in the kitchen. After completing his cookery qualifications, Luke forged a career as a chef in pubs and restaurants across Birmingham, whilst also spending the last 20 years running YoungStars Community Hub for kids in the Castle Vale area, helping to build positive relationships with food.
The dealcoholised Country Range Red Cooking Wine provides an intense flavour, vibrant colour and consistency to dishes.
Pristine Poaching
I love to use a tin of fruit such as pears and poach them in red cooking wine and cinnamon. It’s a great way of turning an inexpensive everyday item into something special.
Gorgeous Gravy
I use red cooking wine to deglaze the meat roasting tray or pan before cooking it down with my meat juices, veggie water and some herbs to create a gorgeous gravy with an irresistible shine and silkiness.
I’ve got my mind set on stew
Anything cooked slow and low such as your favourite stew or casserole can benefit from a glug of red cooking wine. For something a bit more luxurious, you can’t beat coq au vin or beef bourguignon.
Persuasive Pasta
Red cooking wine is brilliantly versatile with Italian dishes. My personal favourite is to use it in a creamy chicken pasta recipe. I sauté the onions in red cooking wine at the beginning before adding the chicken and cream.
On the Mull
Mulled wine is a classic during the festive season and sangria is a lovely libation for summer. We simply pimp up the red cooking wine with an array of fruits and/or spices to create a non-alcoholic version.