Already here in the UK winter is creeping up on us, the days are getting shorter and there is a distinct chill in the air. It had me reminiscing trips to Provence; the stunning blue sky contrasting the green vines and purple grapes and the beautiful warmth of the sun welcoming in the new crop. A far stretch for where I am curled up on my sofa with a jumper, large baggy cardigan and blanket whilst I tap away at my keyboard. But even in these dark months before we are swept up with the Christmas sensation, I can think of no better partner on my sofa than a cool crisp glass of Domaine des Jeanne rosé wine…
The beautiful taste awakens a sensation inside and I start thinking how can I cultivate this flavour. I had decided on a lamb casserole for supper, very basic and easy to make, usually I add a good dashing of red wine for taste. So instead of the red wine bottle I grab the rosé wine and give a generous pour. Four hours later, sampling my new discovery I marvel at my brilliance. I know I am not the first person to come up with cooking with rose wine but I have a strong feeling my dishes will never be the same again! The dry notes cut through the vegetables and the fruit complements the meat perfectly. Accompanied with a glass of rosé wine the dish was a culinary masterpiece – if I say so myself!
Recipe below – be warned not instructions rather more a guide to be creative and invent your own recipe.
(Serves 2-4 depending on how hungry you are!)
- 1 leg of lamb
- 6 new potatoes
- 4 carrots
- Chopped cabbage to taste
- 2 onions
- 2 cloves of garlic
- Olive oil – did you know we have our own! It compliments the rosé wine perfectly from the same vineyard (information available email@example.com)
- Rosé wine (to taste – don’t be afraid to use half the bottle) – preferably Domaine des Jeanne
Fry the onions and garlic to preferred taste, once the pan is sizzling hot, flash fry the lamb.
Preheat the oven to 200°C.
Chop the carrots into chunky pieces and add to your casserole dish with the onions, garlic and lamb. Fill the casserole pot with about 2 cups of water and the rest of the rose wine so that the fluid covers three-quarters of the lamb. Place in the oven and turn the temperature to 180°C. Leave for an hour.
After an hour turn down the temperature to 160°C. Top up with fluids either water or wine depending on preference. Leave for another hour.
When the second hour is up, turn down the temperature to 140°C and add the potato cut into large chunks. Fifteen minutes before serving, put in the cabbage to boil. Again keep adding fluids to the casserole as you see fit.
Once completed, can be served in bowls with crusty bread and a refreshing glass of rosé.
Have a rosé winter!