You’re near the end of a bottle of port wine, with maybe three glasses left, but you only really fancy one. Using the end of your bottle to cook up a delicious sauce for meat can be a satisfying accomplishment, and a comfort to know that nothing’s going to waste! We’ve found a seasonal treat for you to try at home, using chestnuts which are abundant at this time of year. You’ll need:
About 450g of chestnuts
1 onion, finely chopped
1 cup of port wine (use a small coffee mug if unsure)
A sprig of thyme
3 cups of chicken stock
2 tbsp of oil
2 tbsp of melted butter
Salt and pepper to taste.
To make the braised chestnuts:
Heat the oil and butter in a saucepan, and add the onions.
As they turn slightly brown, pour in the port wine. Add the thyme, chicken stock and the chestnuts; cover and cook until the chestnuts are tender and have absorbed most of the liquid in the pan. Add salt and pepper to taste, and voila! Your delicious dish is ready to be served on its own, or as an accompaniment to a main meal.
You must certainly not forget to treat yourself to a glass whilst you’re cooking, and what better way to release the delicious flavours and aroma quickly and without hassle than using your Vinturi. Simply pour your wine straight through and into your glass, and it’s ready to drink immediately.
If you’d like to share your autumnal recipes with us, please do get in touch, or leave a comment at the bottom of the blog. We’d love to hear from our culinary wizards!