Pot Au Vin

This was one of my first own invented recipes - I had a quiet afternoon in store as it was Cup Final day, so I did some experimenting - and Pot Au Vin was born!

A really filling supper dish and can be made in advance and then warmed up.
ServesPrep / Cooking TimeDifficulty
6 50 minutes 1

However there was one lady who was interested in the latter stages of the dish and she watched me avidly, chatting all the time. She named the dish Pot au Vin and so it has stayed ever since - I found out after that I was honoured to be talking to a retired chef to the Queen. What a lovely lady!

 

Ingredients

6 good size Maris Piper potatoes " thinly sliced
2 red onions thinly sliced
3 cloves garlic crushed and sliced
1 leek thinly sliced
½ tin chopped tomatoes
2tbs balsamic vinegar
4 tbs olive oil
15g unsalted butter
125ml chicken or vegetable stock
35ml dry white wine
2 tsp sugar
2 tbs Worcester sauce
1 tbs Herb Provence
6 tbs single cream or crème fraiche
Handful of torn Basil
150g mature Cheddar cheese
75g red Leicester cheese

Method

  • Heat up a large sauté pan
  • Put in 3 tbs of olive oil and 10g unsalted butter and bring to a high temperature.
  • Put in enough potatoes to cover the base of the pan turning down the heat and cook until golden brown
  • Turn out the potatoes and keep warm and repeat until all the potatoes have been cooked this way.
  • Put in the remaining oil and butter and gently sauté the onions, leeks and garlic. This will take about 5 minutes.
  • Add the potatoes to the onion mixture and combine well
  • Add half the chicken stock and half the wine, sugar, Worcester sauce, balsamic vinegar dried herbs, and cook until all the moisture has been absorbed into the potatoes and reduced.
  • Add the remaining chicken stock and wine and the tomatoes and cook for a further 10 minutes stirring occasionally.
  • Add the torn basil leaves and then cover with the cream and the grated cheeses.
  • Put on the lid and cook for a further 5 minutes
  • Put dish under the grill until the cheese is bubbling and golden brown.
  • Serve with a rocket salad and some fresh crusty bread to mop up the juices!
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