Wine not

Zu engem gudden Iessen gehéiert och e gudden Wäin oder ëmgedréint? Op alle Fall kann ech mir dat eent ouni dat anert nik virstellen, dofir hunn ech mir eng Wine Box bestallt. Dës kritt een ganz einfach eenmol de Mount heemgeliwwert. Se enthält zwee Wäiner mat allen Infoen rondrëm déi Wäiner an och zwee Rezepter passend zu de Wäiner. Sou léiert een nei Wäiner kennen an gëtt och na Punkto kachen inspiréiert.

Ech hat déi grouss Eier fir d’Winebox vum März meng zwee Liiblingsrezepter ze kachen, déi dir och elo hei gesidd. Wëllt dir lues a lues zum Wäikenner ginn oder einfach besser wëssen wéi een Wäin bei wat passt? Dann ass d’Wine Box genau dat Richtegt fir iech, et kann een se ganz easy hei abonnéieren: www.w-box.lu.

An wann dir elo och Loscht op Wäinschmaachen kritt huet, dann ginn ech iech RV den 05.05. vun 18:00 un bei Bernard-Massard. Eng gratis Wäindegustatioun mat villen flotten Iwweraschungen waardt do op iech.

Hei nach eis Rezepter:

Couscous with vegetables

• 1 large zucchini

• 1 red pepper

• 1 yellow pepper

• 4 Carrots

• 350g Chickpeas

• 1 onion

• 3 glasses Tomato puree

• Broth

• Soya sauce

• 2 glasses of water

• 40g Butter

• 4 pinches of salt

• 2 glasses of semolina

• Slice the carrots and cut the onion into small pieces.

• Cook the carrots with the onion, the half couscous stock cube, the tomato purée and about 1 glass of water. Add a drizzle of soy sauce. Mix and cover.

• Cut the peppers and zucchini into pieces and add the tender carrots once. Also add the chickpeas.

• Leave to simmer over low heat for about 30 minutes, stirring occasionally to prevent the preparation from sticking to the bottom of the container.

• Ten minutes before eating, make the semolina. Put the butter, the salt in a tupperware with lid, pour the two glasses of boiling water over it. Mix so that the butter melts then add the semolina. Mix well to obtain a homogeneous mixture then cover quickly for 5 minutes.

• For 4 people

• Preparation and cooking time: 50 Minutes

Mushroom Madness

• 1.2 kg of beef cheek

• 500 g small button mushrooms

• 250 ml or 1 cup of red wine

• 2 slices of smoked bacon max. 1 cm thick each, i.e. around 150 g

• 1 yellow onion of about 150 g

• 1 bay leaf

• 2 tbsp. tablespoons or tablespoons of flour

• 1.5 tbsp. tablespoons or tablespoons olive oil

• 1 tbsp. tablespoons or tablespoons dried thyme

• 1/2 tsp. tablespoons or tablespoons Dijon mustard

• 1/2 tsp. tablespoons or tablespoons of honey

• 1/2 tsp. coffee fine salt

• pepper to taste

• In a cast iron casserole, heat the oil over medium heat. When hot, get the pieces of meat into the casserole. Brown them lightly on all sides.

• While the meat is cooking, peel the onion and cut it into small pieces. Using kitchen scissors remove the rind from the smoked breast then cut it into small pieces of bacon.

• Remove the meat and set it aside covered. Fry the onion and the bacon until the onion is transparent.

• Sprinkle the flour and mix.

• Add the wine, mix. Add the bay leaf, thyme, honey, mustard, salt and pepper and the meat left aside. Mix.

• Cover and cook over low heat for 2 hours.

• Before the end of the 2 hours of cooking, cut the mushrooms into 2 or 4 if you don’t have miniature ones. Then add them to the pan and mix. Cover again and continue cooking for 30 minutes or more. Check the cooking and seasoning.

• Serve with tagliatelle, mashed potatoes, steamed cauliflower or other accompaniment according to your taste

• For 6 persons

• Preparation and cooking time: 170 Minutes

Mir wënschen ee gudden Appétit!

Text: Mady Lutgen

Fotoen: Leslie Schmit